Food starts with noodles

It's all about dreams.

Xu Zhuo checked the typos in the document, and adjusted the font size by the way to make the lesson plan look clearer.

After typing so many words, he has a new understanding of the lectures.

The so-called lecture tutorial is to use language to attract the students' attention at the beginning of the class, to intersperse some cooking-related tips in the process of explaining the dishes, and then to tell some interesting things about being an apprentice during the hands-on operation, until the end Point out the deficiencies in the students' operation.

The whole process must be written in written form.

Of course, although the tutorial is written in such detail, there are still many steps that need to be improvised.

The tutorial given by the system is just to maximize the interest and attention of the students.

Xu Zhuo saved the document well, and planned to print it out and get familiar with it after arriving in Yangzhou. Otherwise, after arriving at Yangzhou University, if someone coaxes him to give a lecture, he can't stare blankly, right?

After saving it, Xu Zhuo opened a box of donkeys and rolled around. While eating, he looked at Yu Keke, who was patiently explaining the reason for the shortage to customers, and asked, "When you arrive in Yangzhou, what do you want to eat the most?"

So busy now, the meal is too late, and the two of them brought snacks, not staple food.

So now we can only eat it first, and wait until Yangzhou to eat it.

Xu Zhuo had long been salivating over the refreshments and delicacies on the first floor.

Especially now, he can't wait to eat ten big boiled dried shredded rice, squirrel mandarin fish and other first-floor signatures in a row.

Yu Keke put down his phone, stretched his waist and said, "I really want to eat glutinous rice balls now, not quick-frozen ones, but the kind of black sesame lard stuffing that I make at home..."

Xu Zhuo stared blankly at his daughter-in-law, why are they not on the same channel every time they chat about food?

The stomach here is howling with hunger, and all the thoughts in my mind are the staple food, and I can't wait to eat the whole table.

Take the glutinous rice balls she wants to eat...

tacit understanding?

Do you have a good heart?

But eating glutinous rice balls can satisfy her. After all, she has the skills to make glutinous rice balls, so she just took advantage of the Lantern Festival to show them to her family.

Isn't there such an old saying:

Have skills without pretending to be forceful, such as traveling at night in brocade clothes.

After Yangzhou, I, Xu, will pretend to be the first one.

Who is for and who is against?

Chapter 947 Ningbo Tangyuan

"I'll make glutinous rice balls for you when I get home, or the authentic Ningbo lard glutinous rice balls, I guarantee you will like them."

"Really? Then what ingredients do you need, I'll ask my dad to prepare them first."

Yu Keke was not polite at all, took the phone and dialed Yu Changjiang, turned his face to Xu Zhuo and asked, "What ingredients do you want?"

When the girl yelled "Really", Xu Zhuo originally thought she would be polite.

As a result, he immediately took out his mobile phone and started reporting the ingredients.

After being together for a long time, they really began to reveal their true nature.

Xu Zhuo sighed softly, and began to report the ingredients he needed.

"Glutinous rice flour, pork suet, black sesame, soft white sugar, and sweet-scented osmanthus. The best glutinous rice flour is water-milled glutinous rice flour from Ningbo; the pork suet should be soaked in water to remove the bloody smell..."

Yu Changjiang agreed one by one, and asked the time of their arrival, then hung up the phone.

"If you are ready, can you do it when you get home?"

"Yes, you can do it when you get home."

Yu Keke's face was full of anticipation, but Xu Zhuo was very surprised. The girl had never mentioned eating glutinous rice balls before, but she asked for it as soon as the system rewarded this skill.

Is it such a coincidence?

But it's a coincidence, anyway, it's my daughter-in-law.

Even if the system specially arranges it, it will not be cheap for outsiders.

After arriving at the station, the two came out of the station carrying big and small bags. They didn't see Yu Changjiang who was picking up the station, but Pang Lihua was strolling around outside the station with car keys.

"Where's my dad? Isn't he here to pick us up?"

"Your father is preparing the ingredients for making glutinous rice balls at home, and he doesn't have time to come over. When you talk about eating glutinous rice balls, your grandma wants to eat them too, so prepare more."

When he came to the parking lot, Xu Zhuo saw Pang Lihua's BMW X5.

After putting away the luggage, Pang Lihua handed over the car keys to Xu Zhuo, and she sat in the back seat, took two pictures of Xu Zhuo's profile, and then sent them to the group to attract her group of rich women and sisters.

Among other things, in terms of flirting and showing off, the two girls are really alike.

Following the navigation, Xu Zhuo drove to the door of Yu Keke's big villa full of boring atmosphere.

Maybe it's because of Xu Zhuo's visit, or maybe it's because of the Lantern Festival. Today Yu's family is at home, Yu Changjiang and Yu Peiyong are busy in the kitchen, and the old lady of Yu's family is sitting in the living room reading a book.

Seeing Xu Zhuo enter the door, the old lady closed the book in her hand and said with a smile, "Just now I had a video with your grandma, saying that you brought me some kidney bean rolls..."

Living in the Central Plains for a period of time, this old lady who used to keep her feet on the ground actually has a tendency to develop in the direction of foodie.

Kidney bean rolls and other snacks can be made even by people without cooking skills. Doesn’t Yu Peiyong usually make these at home?

I don't really understand the minds of these old people, probably only feel comfortable eating what the younger generation made with their own hands.

After putting away the luggage, Xu Zhuo changed his clothes, washed his face, and then strolled to the kitchen.

Looking at the movement in the kitchen, there is another table of dishes tonight.

But it's not the Huaiyang cuisine that Xu Zhuo was looking forward to, but...

Anhui cuisine?

Double crispy crispy rice crust, steamed rock chicken, braised paddle in braised water, honey sauce, fried meat with fermented bean curd, braised soft-shelled turtle with ham, braised stinky mandarin fish, tiger skin tofu, steamed meat with lotus leaf powder, knife board incense, neutralizing soup...

Xu Zhuo was dumbfounded when he saw more than a dozen dishes.

Isn't today the Lantern Festival?

What are you doing with so many Anhui dishes?

And with the appetite of the few people in the family, do you want to eat leftovers again?

Xu Zhuo walked to the side of the Yangtze River and asked in a low voice, "Is there anyone else here? Why are they all Anhui dishes?"

Yu Changjiang said with a smile: "Your Grandpa Zheng and your Grandpa Guo will come over later, so I prepared such a table of dishes. The ingredients for making glutinous rice balls are all ready, you can get those."

Xu Zhuo turned his face and saw that there were glutinous rice flour, black sesame seeds, pork suet, soft white sugar, and sweet-scented osmanthus on the workbench next to him. All the ingredients he wanted were ready.

That being the case, let's get started.

Xu Zhuo took a clean basin, poured some glutinous rice flour into it, and then poured water into it while stirring in the basin with chopsticks.

Wait until all the glutinous rice flour in the basin has turned into fluff, and then knead it into a smooth dough.

After the dough was kneaded, put it aside for later use, Xu Zhuo began to prepare the stuffing for the glutinous rice balls.

First up is the black sesame.

Xu Zhuo put the frying pan on the stove, turned on the fire and poured the prepared black sesame seeds into it.

Reduce heat to low, then use a spatula to slowly turn the pot.

This step seems simple, but the difficulty is not small, because it is necessary to ensure that the black sesame seeds in the pot are evenly heated, neither can they be turned in place and cause paste, and the sesame seeds cannot be exposed to heat.

In short, be sure to stir-fry the black sesame seeds evenly.

With the stir frying, the black sesame seeds in the pot will gradually dry out, and even wisps of green smoke will come out.

Xu Zhuo waited until the smell of black sesame seeds wafted from the pot, then turned off the fire and started the pot, poured the black sesame seeds into a tray, and spread it out to cool.

When frying sesame seeds, you have to start the pot as soon as you smell the aroma, otherwise the sesame seeds will be mushy.

Because the residual temperature of sesame is very high, it will be too late to start the pot when it is fried just right, and the residual temperature can burn the sesame.

After spreading out the black sesame seeds, Xu Zhuo washed the soaked pork suet twice, then removed the fascia with a kitchen knife and cut it into small cubes for later use.

When the black sesame was slightly warmed, Xu Zhuo poured the sesame into a fresh-keeping bag, spread it flat on the chopping board, and crushed it with a rolling pin.

Sesame seeds cannot be crushed into powder, as this will lose the unique taste of black sesame stuffing.

Just crush it and let the aroma of sesame come out.

Pour the ground black sesame seeds into the basin, then pour in the cut suet dices and soft white sugar that is almost equal to the suet dices, and then Xu Zhuo started to make the stuffing.

As Xu Zhuo began to rub it with his hands, the crushed sesame seeds were warmed by themselves.

The soft white sugar quickly melted in the filling and became a binder in the filling, binding the dried sesame seeds and the suet dices with distinct grains together.

After kneading into a shiny dough, Xu Zhuo put it on the chopping board.

Divide the filling into balls slightly larger than glass beads.

These balls are the fillings of the glutinous rice balls. Xu Zhuo put them in the refrigerator for a while to cool down, and then started to make the glutinous rice ball skins.

Take out the glutinous rice dough, knead it into long strips, and then divide it into small doses.

Finally, these small doses are rounded and then flattened to form a thick round cake.

Put the small round cake in the palm of your hand, press it in with your thumb, and turn it while pressing, so that the small round cake forms a depression like a wine cup.

In this way, the dumpling skin is ready.

Take out the stuffing hearts from the refrigerator, pinch one to fill it in, and then slowly close the mouth while pinching the glutinous rice ball skin.

After sealing it, put it on the chopping board and turn it with the palm of your hand a few times to make the sphere more rounded.

In this way, a delicious and beautiful Ningbo glutinous rice ball is wrapped.

Yu Keke was idle and bored outside, watching Xu Zhuo making glutinous rice balls, and asked a little surprised.

"Did you forget to use these sweet-scented osmanthus?"

Chapter 948 Although glutinous rice balls are good, the meat is more fragrant

Sweet osmanthus is a sweet sauce made of dried osmanthus and white sugar maltose or honey. It is widely used in traditional snacks such as glutinous rice balls, moon cakes, sesame cakes, pastries, preserves, and sweet soups.

The sweet-scented osmanthus has a beautiful fragrance and color, and there are complete dried osmanthus in it, which is well received by foodies from all walks of life.

But sweet-scented osmanthus is good, but it is only used for embellishment.

For example, the glutinous rice balls made today are put into a bowl after the glutinous rice balls are cooked, and then sprinkled with a small spoonful of sweet-scented osmanthus, so that the appearance of the glutinous rice balls will be doubled.

And after the sugar osmanthus is heated, the aroma of osmanthus will be emitted from the bowl, adding to the charm of the glutinous rice balls.

Of course, adding sweet osmanthus has another purpose, which is to make the glutinous rice ball soup in the bowl have a sweet taste, so that people will have more appetite when eating it.

While making glutinous rice balls, Xu Zhuo smiled and explained to Yu Keke, a cooking rookie.

After Yu Peiyong finished his work, he smiled and watched Xu Zhuo make glutinous rice balls.

"Actually, there is also this kind of snack made with suet in the Central Plains. It's called fat oil fire. Many years ago, your grandfather once made it in the kitchen of the state banquet. The taste is really delicious."

As a person who grew up in the Central Plains, Xu Zhuo has naturally eaten fat and fire.

It's just that he never knew that the bread inside was also raw suet. At first he thought it was boiled lard.

Yu Keke next to him was a little confused: "Grandpa, what is burning fat? Is it delicious?"

Yu Peiyong made a fool of himself: "When you go back, let your grandpa Xu do it for you once and you'll know."

He really deserves to be the old man's good brother, and he sold him in a few words.

But the old man dotes on Ke Ke, not to mention the fat is burning, even if Yu Ke Ke wants to eat the first-class hot pot of Confucian Mansion, the old man will do it happily.

After all the glutinous rice balls were wrapped, it was almost five o'clock.

When Xu Zhuo was hesitating whether to cook some glutinous rice balls to rest his stomach first, Zheng Guangyao and Guo Shuying strolled in with some presents each.