Chapter 484 Sophora Japonica Stuffed Buns

Lin Fan planned to make buns stuffed with pagoda flowers.

Fresh Sophora japonica is in season, and it is the first crop of flowers, whether it is aroma or taste, it is the best stage. The flowering period of Sophora japonica is very short, only ten days. After this time, Sophora japonica is old and tastes not so sweet.

Lin Fan cleaned the freshly bought Sophora japonica flowers, blanched them in boiling water, let them cool down, then squeezed the water and put them aside for later use, then blanched the fungus for later use, and chopped them for later use.

Then take a few prawns out of the refrigerator, remove the heads and tails, and peel off the shells, leaving only the prawns, and cut them into small pieces for later use.

Then start scrambling eggs. The home-grown eggs I just bought are relatively small. Lin Fan beat a lot of eggs to reach the standard he wanted. Then he added a small spoonful of salt to the egg liquid. After breaking up, fry the egg liquid into flocs .

The scrambled eggs are put out, the pan is heated again, the shallots and onions are added, and fried into scallion oil.

Lin Fan explained while making: "Finally, put the squeezed pagoda flower, chopped fungus, chopped green onion, minced ginger, shrimp meat and eggs together, pour a spoonful of green onion oil, and add seasonings.

If you like to eat leeks, you can cut some leeks and put them in. If you like a stronger taste, you can also add some five-spice powder, seafood sauce, etc. I like lighter ones, so I just put scallion oil and salt, stir well, and stuff the buns It's done. "

Next start kneading.

"What I'm going to make today is dead bread. As for why it's dead dough instead of leavened dough, I can only say that it's purely because I personally think this dead bread looks better."

As for which is more delicious, Lin Fan said that the steamed buns made by the cooking skills given by the system are all delicious!

"Appropriate amount of flour, mix half with boiling water and half with cold water, so that the steamed bun skin won't harden." Lin Fan kneaded the dough deftly, "It's fine to knead into medium-hard dough, and then Wake up for ten minutes."

Ten minutes later, Lin Fan kneaded the dough again into a smooth state, then kneaded it into long strips, cut it into small pieces with a noodle knife, and then rolled it into a circle with a thick center and thin edges with a rolling pin. The thickness is about the same as that of dumpling wrappers. The bun skin is ready.

Everything was ready, Lin Fan washed his hands again and started making buns.

At this time, Jiang Yuhe and Yi Xiaobo also packed their things and came downstairs: "Brother Fan, do you need our help?"

"Then turn on the steamer." Lin Fan gave them some things to do.

"Sure!" Yi Xiaobo agreed happily,

It's just a pot of water, nothing difficult.

"Brother He, help me find out the steamer and wash it, I put it in the cupboard."

"OK!"

Although Jiang Yuhe didn't cook at home, he still knew the steamer, so he quickly found the things and sent them to the sink to clean them.

Lin Fan quickly wrapped the buns, put them on the steamer, and steamed them for about 20 minutes.

Taking advantage of this gap, Lin Fan put all the remaining Sophora japonica flowers into a large bowl, cracked in a few eggs, and after stirring evenly, set up a pan to heat up the oil, fried the Sophora japonica flower egg liquid, and served it out.

Then I made an omelette with the remaining native eggs, fried a portion of Su Sansi, served it with glutinous yam porridge, and freshly baked buns stuffed with acacia flowers. finished.

Jiang Yuhe was still a little more reserved, so Yi Xiaobo didn't care so much. He directly picked up a steamed stuffed bun with thin skin and big stuffing, swallowed it, and gasped when it was so hot: "Hiss, it's delicious, oh! It's really delicious ! It’s been a long time since I’ve eaten such delicious Sophora japonica buns!”

The program team took a close-up shot of the steamed stuffed bun, and saw that the translucent skin of the steamed stuffed bun was covered with plump fillings, which looked particularly attractive.

Yi Xiaobo took one bite, the mellow aroma of the egg and the sweetness of the Sophora japonica flower burst out in his mouth at the same time, with the crispness of the chopped fungus and the spicy aroma of onion and ginger, the taste was rich and layered, and he was delighted to eat it. Solve one and go get the second.

While eating, he was full of praise: "It's delicious, it's delicious! It tastes just like the pagoda buns my grandma made for me when I was a child!"

This is the greatest recognition of Lin Fan's craftsmanship.

Lin Fan knew that although his cooking skills were given by the system, it was impossible to say that the dishes he cooked were so delicious that they made people cry. This kind of exaggerated food can only exist in literature or film and television works. In real life, even the world's top chefs cannot achieve this level.

Yi Xiaobo believes that Lin Fan made the taste in his memory, which is the greatest praise, because the most difficult food to surpass is the food in memory; the best taste is the taste of home.

As for Jiang Yuhe, although he didn't show his emotions like Yi Xiaobo, Lin Fan could tell from the frequency with which he stretched out his chopsticks that Brother He also had a good time eating.

Lin Fan was very satisfied, because after feeding these two people, there would be free labor.

If Wei Kai and Cen Miaoxue came at the wrong time in the last episode, Lin Fan didn't have much work for them, so he could only go to the sea in the end to support the show.

So in this issue, Jiang Yuhe and Yi Xiaobo came at the right time.

"The things that were planted in the field before have now entered the growth period. Some need to be fertilized, some need to be watered, and the entire field needs to be weeded. In addition, sweet potatoes can be planted in April."

In short, there is a lot of work waiting to be done.

Yi Xiaobo eats satisfactorily and works vigorously: "Brother Fan, arrange it!"

"Don't worry. It's so hot now that you can't do any work. You have to wait until the afternoon when the sun is westward and the temperature drops. And you don't have to finish all the work in one day. Take your time." Lin Fan thought After a while, "Well, let's weed first."

Except for the grass, it is best to water and fertilize, otherwise the water and fertilizer will be absorbed by the weeds.

Jiang Yuhe also had no objection.

So the three big men who had enough to eat and drink fell into the embarrassing situation that they had nothing to do but sit and chat together before the sun went down.

Being idle is also idle, Lin Fan found a piece of wood, chatted with Jiang Yuhe and Yi Xiaobo, and played with carving at the same time.

Jiang Yuhe watched Lin Fan sculpting there, and became interested. He ran back to the room, took down his pipa, and played classical pipa music for Lin Fan and Yi Xiaobo in the yard.

Yi Xiaobo looked at Lin Fan who was sculpting, and Jiang Yuhe who was holding a pipa in his arms. He felt that his painting style was not in line with the two of them, and he couldn't help feeling a little distressed: "Then should I sing a play to cheer up?"

Jiang Yuhe smiled: "What can you sing, I will accompany you."

Yi Xiaobo excitedly said, "Really, Brother He, I can sing folk songs!"

The corners of Jiang Yuhe's mouth twitched, but how could he show timidity when he boasted: "Sing one, I'll try."

So, above the yearning courtyard, Yi Xiaobo's resonant voice sounded:

"High on the mountain

Kazuki, locust tree, hello,

Hold the railing and come to Wanglang,

The mother asked her daughter, what do you want?

Hey

I wonder when the Sophora japonica will open, hey—”