Chapter 602 Yang Ming Said, My Waist Is Broken

To Yang Ming's surprise, even if he made a lot of salmon sashimi, he still couldn't satisfy Kaido's little lolita's stomach!

She is like a bottomless pit that can never be filled!

For a moment, Yang Ming felt a little dizzy!

Do you really want him to die from exhaustion? Bah, it's just overwork. Ahem, it should be a sore back.

For a chef, facing customers who can't get enough to eat is both painful and joyful.

Yang Ming rolled up his sleeves and suddenly felt full of fighting spirit.

Be sure to fill Kaido’s little loli’s stomach!

At this moment, what he wants to make is a home-cooked dish, dumplings.

Dumplings, also known as dumplings, are a kind of semi-circular pasta with fillings. Because of their slightly flat shape, they are also called "flat food" in some places.

"Qingyi Leichao" said: "There is stuffing in the middle, or it is called vermicelli - it can be steamed or fried. If it is boiled in water and has soup, it is called dumplings."

Yang Ming once entered the world of Little Master and learned a special dumpling recipe at Yangquan Restaurant.

That is, shrimp dumplings.

As a special dish of Yangcheng, shrimp dumplings are different from other parts of China in terms of fillings and dumpling wrappers.

First, Yang Ming cooked the fatty meat, and then relied on his rudimentary knife skills to cut them into small dices, each one about the size of a mung bean.

Yang Ming put the diced fat meat in a bowl and set it aside. Then he took out a kitchen knife, peeled and washed the shrimp meat, and then wiped the water with paper.

As the saying goes, the devil is in the details.

If you don't absorb the moisture from the shrimp meat, it will not be easy to stick together when you mix the fillings later.

Then, Yang Ming flatly patted the shrimps with the blade of a knife. During this process, Yang Ming was extremely careful, for fear that if he accidentally patted them too hard, he would pat the shrimp meat into puree, which would not taste good.

Then, Yang Ming made a cut in the middle of the back of the shrimp to ensure that the shrimp can be cooked better during the steaming process.

Of course, it’s also possible to just use these as fillings.

However, in this way, the taste of the dumplings will be too monotonous and easy to get boring.

Therefore, Yang Ming specially prepared horseshoes.

Water chestnuts are refreshing and sweet, which can improve the taste of dumplings and increase their flavor. It kills two birds with one stone.

Yang Ming washed and peeled the horse hooves, and relied on his rudimentary knife skills to cut them into dices that were the same size as fat meat dices.

Then, Yang Ming poured all the fillings into a large bowl.

Then, add salt, chicken essence, sugar, sesame oil, white pepper and egg whites, and add diced carrots and minced coriander.

Yang Ming used his hands to grasp it evenly in a clockwise direction. At the same time, he picked it up and banged it in the bowl vigorously.

Through this beating, the flavors of various condiments can be integrated into the filling, which is commonly referred to as the flavor.

It can be seen that as time goes by, the originally distinct fillings gradually merge into one after some stirring, becoming like you in me, me in you, and it is no longer possible to separate each other.

After the fillings are made, it’s the turn of the dumpling wrappers.

Yang Ming first washed his hands with clean water, focusing on removing the odor from his hands, and then started making dumpling wrappers.

Because the filling needs to marinate for a period of time after mixing, we plan to make the dumpling wrappers later.

As for why shrimp dumplings are different from other dumplings?

The mystery is about to be revealed here.

Because the dumpling wrapper of shrimp dumplings is not only made of starch, but also contains starch powder.

Yang Ming first put a pot of water at the bottom, turned off the heat after the water boiled, immediately poured the flour and starch into it at the same time, and quickly stirred in the same direction with a rolling pin.

In this process, the speed must be fast!

Definitely not slow!

Otherwise, the entire flour will not form a ball and will easily fall apart, and you will have to do it all over again.

The flour stirred in this way is very strong and almost sticks together. Yang Ming needs to use a rolling pin to get it out piece by piece, put it on the chopping board one by one, then add some lard to act as a lubricant, and then knead it with his hands until it is smooth. Dough.

While the flour that was taken out was still warm, Yang Ming didn't dare to waste any time and quickly started rolling out the dough.

Yang Ming took out a small amount of flour and rolled it into a thin disc with a rolling pin. Due to the addition of flour, it looked almost transparent.

Then it was filled with shrimp stuffing. Yang Ming was already familiar with this at Yangquan Restaurant, and everything went smoothly.

Almost at the same time, he used the index finger of his left hand to feed the skin, and pinched it with the thumb and index finger of his right hand.

Making shrimp dumplings is different from making ordinary dumplings. They must be small and delicate, that is, small in size, folded evenly, and avoid being dense.

After being wrapped, shrimp dumplings are generally smaller than other types of dumplings.

However, compared to other dumplings, the skin of shrimp dumplings is very thin and crystal clear, and the meat filling inside can be clearly seen from the outside.

Especially when I saw the whole shrimp, I became more appetizing, and my saliva was like a waterfall hanging upside down.

Yang Ming made full use of the space on the plate to arrange the wrapped shrimp dumplings into several concentric rings, and then steamed them in the hot pot that had been prepared.

Along with the puffs of clouds and mist, waves of fragrance permeate the air, which makes people feel more hungry and want to have a quick meal.

From the kitchen, a sudden fragrance came.

This aroma, mixed with the umami flavor of shrimp meat, is even more breathtaking.

These are excellent shrimp dumplings!

I saw that the skin of these shrimp dumplings was as white as snow, as thin as paper, and translucent. The fillings inside the skin were vaguely visible, and they looked like a comb of bananas. They looked particularly attractive.

Little Lolita Kaido has never seen such delicious food!

Seeing him at this time, Kaido's little loli felt like a huge wave was rising in her stomach, and a series of muffled thunder-like sounds suddenly exploded in the small kitchen.

Coo-coo! Coo-coo! Coo-coo!

Hearing the noise, Yang Ming suddenly came back to his senses from being focused on cooking.

Yang Ming looked at Kaido's little loli leaning against the door wall, his eyes widened with salivation, and he couldn't help but feel happy.

"If you want to eat, just take it." Yang Ming said calmly.

"Then I won't be polite!" Little Lolita Kaido said in a familiar manner.

With that said, Kaido's little Loli strode forward and grabbed a dumpling.

When she got closer, Little Lolita Kaido realized that the portion size of these dumplings was limited to one bite.

These shrimp dumplings have a half-moon-shaped spider belly on the outside, with a total of twelve skin folds. They are crystal clear overall and look beautiful with the tender red shrimp meat inside.

Little Kaido opened her red lips, revealing her white teeth, and gently bit off a corner of the shrimp dumpling.

Even though the shrimp skin is thin and transparent, it has a soft and tough texture inside when you bite it, making it very tasty.

Of course, this is also thanks to the addition of Chengfen.

After chewing for a while, little Kaido couldn't wait to swallow the whole shrimp dumpling into her mouth.

The whole shrimp dumpling tastes smooth, fresh, and delicious. It is simply the best in the world!