MTL - Dali Temple Small Dining Room-Chapter 330 Mochi ball
Chapter 330 Ma ball
The simultaneous pause of Xi Niang and Master Xing is enough to prove his guess again: these two people know each other.
Xiniang was obviously taken aback when she saw Master Xing, a look of shock flashed in her eyes, obviously she did not expect to see Master Xing in Jingyunhou Mansion.
The emotion of the old man who has not seen him for a long time is naturally shocked. Next, if it is as he thought... But after the shock, there is no flash in Xi Niang's eyes that should be seen when seeing a "lover", but Subconsciously looked around, the sky was dark, the two of them didn't see Lin Fei at the corner at the end of the corridor, Xi Niang quickly shook her head at Master Xing, and then quickly left with the sweet soup for Mrs. Lu.
Master Xing pursed his lips at Shang Qianniang's shaking of his head, with a firm look in his eyes. Obviously, Qianniang's shaking of his head did not shake his mind.
After Xi Niang left, Master Xing also left very quickly, as if two people who had never met before met by chance on the corridor.
Lin Fei frowned. Because he had no clue about the case, he felt a little irritable for no reason. He subconsciously scooped up a spoonful of rice drenched in fish-flavored sauce and put it in his mouth. The mind was pulled back by Wuwei again.
Looking down at the fish-flavored eggplant stew in the food box, Lin Fei's eyes settled slightly: Master Xing's origin has not been found out so far, after all, it takes a lot of work to go back and forth from the land of Sichuan and Sichuan to Chang'an.
However, such skills as Master Xing must have been inherited from a teacher. When I first asked about Master Xing's past, I naturally asked him about the inheritance of this handicraft. According to Master Xing, it was passed down from his deceased father.
It is not good to rashly mention other people's deceased father, so Lin Fei and others did not continue to ask.
Thinking about it at this moment, anyone who has tasted the dishes made by a skilled cook like Master Xing should have an impression.
That Master Xing may be the first time back to Chang'an, what about Father Xing who taught him the craft?
Master Xing came to Chang'an from Sichuan and Shu on purpose. Obviously, old events and people are related to Chang'an City, so...Could Father Xing have been to Chang'an once?
For those who come to Chang'an from other places, if they don't have relatives and friends to go to and settle down, the cost is not a small sum. According to Master Xing's fellow countryman, Master Xing was not rich in money when he was young, so Father Xing would not have a lot of money. Craftsmen who want to live in Chang'an for a year or so must find a place to stay.
Lin Fei took another spoonful of rice soaked in fish-flavored juice and put it into his mouth: I can inquire about it from here.
Wen Mingtang also didn't know that Lin Feimao was suddenly enlightened by his serving of fish-flavored eggplant stew. It was only when he got up early the next day to prepare for the morning meal that he suddenly remembered something.
I forgot to serve the cooked crispy pork belly at the banquet yesterday, and Liu Yuan and Bai Zhu also forgot to bring back from the Houfu.
But probably everyone was busy all day yesterday. Mrs. Lu in the Hou Mansion was not feeling well, and the banquet ended hastily. Lin Fei, Liu Yuan, and Bai Zhu were also troubled by the case, and for a while, they forgot about the pieces of pork belly.
Wen Mingtang's mouth twitched slightly: So what if I remember? Can you still fly to the Hou Mansion? Let Liu Yuan and Bai Zhu take a trip by themselves!
Shaking his head, shaking off the distracting thoughts in his mind, Wen Mingtang continued to lower his head and wrap up the hemp ball in his hand.
Today, I made multigrain porridge and hemp **** with five grains. Multigrain porridge is very common. Wen Mingtang handed over the work of cooking the porridge to A Bing. Served on a plate on the table for self serving.
Wen Mingtang wrapped the sesame balls, while the glutinous rice **** were distributed with bean paste and sesame fillings to be wrapped in the sesame balls.
Mountains, some people like the hollow ones, and the fluffy feeling when they are pulled down when they are delicious, while others like the rich taste from the outer shell of the hemp **** to the filling.
As for Wen Mingtang himself, as a qualified foodie, he likes all of them since he is "smooth in both rain and dew".
Considering that most people, like her, like to taste every flavor, Wen Mingtang deliberately made the mochi ball in his hand smaller, taking care of the stomachs that most people want to eat but can't eat.
It is not difficult to make sesame balls. It is no different from making glutinous rice balls. The only thing to pay attention to is that you should be careful when frying sesame balls. up.
After the glutinous rice **** were made, and cooked white sesame seeds were rolled around them, Wen Mingtang put the sesame **** into the oil pan and turned them slightly with a spatula to prevent the bottom from sticking. When the sesame **** were fried until they floated , and use a strainer to press the floating hemp **** down the oil surface.
That's it... After pulling up and down slightly with the sesame balls, wait until the surface of the sesame **** turns from the original jade white to golden, then pick them up with a strainer and put them on a draining plate aside.
The glutinous rice **** that Baba watched and learned finally reached the last step—tasting. After the sesame **** were scooped up, he quickly picked up the oil paper on the side, picked out a round sesame ball and wrapped them in the oil paper, facing the sesame **** Blow to make it easier to enter, while listening to Wen Mingtang's explanation of what he did just now.
"Using a strainer to press the sesame **** into the oil, so that our round sesame **** can be evenly fried into a ball, instead of being heated unevenly into a strange shape because one side is not oiled and the other is oiled." As Wen Mingtang said, he put a mochi ball that hadn't been put into the pan next to the fried mochi ball. After being put into the frying pan, the mochi ball more than doubled in size.
So "grow up quickly", the original solid sesame ball must be... Tangyuan blinked, and when the sesame ball in his hand was blown to a temperature that could barely be eaten, he couldn't wait to bite into it.
The outer shell sticky with cooked sesame seeds is crisp and raw, and it is bitten off with a "click" sound, and the inside is the unique softness of glutinous rice dumplings. Bite down, revealing the empty inside of the sesame ball, although I got a hollow sesame ball without any indentation, but the glutinous and sweet aroma of the glutinous rice itself combined with the aroma of sesame seeds, the more you chew, the more chewy it becomes. Xiang, before she knew it, a hemp ball had already entered her stomach, and Tangyuan sipped the body fluid still overflowing from the tip of her tongue: obviously, she hadn't finished eating a hollow hemp ball yet.
Although he didn't enjoy eating to his heart's content, he didn't eat the glutinous rice **** any more, but kept them in his stomach, waiting for Wen Mingtang's second pot of mochi **** filled with fillings to arrive.
The stuffing is made by her, the bean paste stuffing is fried very finely, and the sesame filling is made with honey, with the crispy outside and glutinous mochi shell, this taste, the glutinous aroma is filled with bean paste and black sesame It is sweet, and I know it is another food that sweet lovers can't resist.
After Wen Mingtang demonstrated how to fry sesame **** for Tangyuan twice, he handed over the countertop to Tangyuan. The difficulty of sesame **** should not be too difficult for Tangyuan. As a master, let it go when you should let it go, and let your apprentices try it when you let go It's been a while.
Of course, it wasn't because she was lazy that she handed over the work of frying sesame **** to Tang Yuan. Wen Mingtang walked aside, brought over the basket of preserved eggs, peeled off the shells, and prepared to add another side dish for the morning meal.
(end of this chapter)
