Chapter 292: Blame it on Qin Shi Huang for not unifying the three-fresh buns

Eh?

Jin Lingling was stunned, completely unable to understand the other party's congratulations.

I just made such a fool of myself, why should I congratulate you?

Is he mocking himself?

Before she could think about it, the last group of models finished the audition.

They were followed by the photographer, who walked in and quickly scanned the crowd.

Then he announced directly: "The audition is over. Jin Lingling passed this audition. The others can go back first."

Everyone's attention was focused on Jin Lingling again.

Jin Lingling herself just stood there blankly.

"Ah? Me?"

Jin Lingling stretched out her finger and pointed at herself in panic, unable to believe her ears for a moment.

"Yes, it's you, no doubt about it."

The photographer was in a good mood and rarely said a few words.

"It's a very spiritual display and performance. Please make sure to maintain this advantage."

He told her to come and sign the contract tomorrow, then turned and left.

Amidst the congratulations, Jin Lingling added the contact information of many people in a daze.

It wasn't until she got into the taxi that she gradually came to her senses.

I took out my phone and sent a message to my bestie to tell her about my experience today.

Not long after I sent the message, my best friend threw three exclamation marks at me.

"You're damn lucky! I was punished with physical training this morning and I was dying."

Then another message: "So you went for the audition and it turned out to be a blessing in disguise?"

Even through the screen, Jin Lingling could feel her best friend's inner imbalance.

In fact, the best friend was not jealous of Jin Lingling's successful audition.

only.

Thinking about how the two of them couldn't resist eating buns last night, he was severely punished in the physical education class this morning because of his weight problem.

However, Jin Lingling had a sudden turn of events and succeeded in the audition. The difference in treatment was too great.

I am afraid that my sisters will suffer, and I am also afraid that they will drive a Land Rover.

Human nature is a difficult thing to talk about.

People are in high spirits when good things happen. After comforting her best friend, Jin Lingling sent out another invitation for steamed buns.

"So, are we going to eat steamed buns tonight? Speaking of which, I was able to get a successful interview today thanks to the steamed buns. If I hadn't eaten those two steamed buns last night, I wouldn't have been able to perform like that during the audition."

My bestie’s reply popped up quickly:

"Big sister, don't you think I'm miserable enough?! If I'm overweight again next time, the physical education teacher will hang me from the beam and beat me!"

Seeing this, Jin Lingling could only type back regretfully: "Then I can only go by myself."

Since the photographer was very satisfied with her condition during the audition today and specifically told her to maintain it, she must eat two more buns to get a feel for it.

Moreover, the theme of this shoot is related to food. Maybe having a slightly fatter face can highlight the sense of happiness, which may be more in line with the shooting requirements.

Anyway, during the audition, the photographer did not point out the problem of my swollen face.

If you don’t mention this, just take it as accurate!

Jin Lingling was happily about to hang up her phone when she received another message from her best friend.

"No, I want to go to Baozi too."

"What? Aren't you afraid of getting beaten?"

Jin Lingling couldn't help but laugh.

"Humph! Anyway, I don't have physical education class these two days, so I'll eat it one last time!"

It is followed by a few gnashing-teeth emojis.

…

In the kitchen.

Su Chen was in a good mood as he packed the food delivered today.

Thinking that I can relax and have a good rest for two days on Saturday and Sunday, the corners of my mouth are harder to suppress than AK.

Speaking of these three fresh buns.

Different ingredients and different cooking methods from all over the world.

In the north, the three-fresh buns are sturdy, like the honest northern men. The skin is made of thick, fluffy leavened dough, and when you bite it, it is soft and the wheat aroma penetrates your nose.

The shrimp, pork and leeks in the filling are the iron triangle.

In the water towns of Jiangnan, the three-fresh buns are like a gentle and pretty girl.

The skin is made of paper-thin unpaste, almost transparent, and the pink filling inside can be faintly seen.

The three delicacies here are exquisitely prepared. Fresh bamboo shoots, in season, are a must, diced into sharp, crisp pieces. They're paired with small river shrimp, which, though tiny, pack a powerful punch of flavor. Then there's the tender, smooth egg, scrambled and blended with the other two ingredients, enhanced with ground meat simmered in broth.

As we go further towards the seaside cities, the three-fresh buns have changed their appearance again.

The fishermen's cooking method emphasizes the "freshness of the sea." The skin has the roughness of the sea, slightly thick but chewy.

The filling is filled with perfectly shredded sea crab meat, its fresh, fragrant aroma overwhelming. Large, tender scallops are tender and springy, with a crisp crunch. A sprinkle of dried and soaked seaweed adds a salty aroma from the sea and a unique algae flavor.

Not to mention other regional specialties of making three-fresh buns.

For example, there are fresh meat + quail eggs + ham sausage, shrimp + fungus + corn kernels, and so on...

After all, "Three Fresh" is a name based on custom, which embodies the taste of local people's life.

When you bite one, you can taste the fireworks of the world and the mountains, rivers, lakes and seas.

If you really want to be picky, just blame Qin Shi Huang for not standardizing the standards for the Sanxian Bao.

Eh, that's not right.

You got the wrong person.

Baozi was probably invented by Zhuge Liang.

Su Chen brainstormed for a while and then opened the ingredients.

This time he made the northern version of three-fresh buns.

The leeks provided by the system are the morning dew goods from the foot of the mountain, with tender tips and mud on the roots.

After washing carefully several times, the leeks are shiny and the leaves are as crisp as jade.

Then put it on the chopping board and chop it into pieces. It smells so good that it's almost intoxicating. It's so fresh.

The shrimps delivered by the system are also live shrimps freshly caught from the sea.

Two aunts were busy peeling shrimps.

Pinch it with your fingernail and the transparent shrimp meat will pop back up effortlessly.

Su Chen took some shrimp meat, patted it a few times with the back of a knife, and then mixed it in with chopped pork hind leg meat. This meat was a plum-shaped meat with 30% fat and 70% lean meat. The fat moistened the filling, and the lean meat added fragrance.

Mixing the two together makes it look gorgeous.

Butler Ding was not idle either. He stood in front of the big pot and fried the local eggs until they were golden and broken into pieces. He mixed them with the crispy fried pork lard. The aroma hit people's throats.

After the meat filling is mixed, the pepper water needs to be stirred three times.

Su Chen just flipped his wrist, and the meat filling in the porcelain bowl "gulped" and absorbed the filling.

Add chopped green onion and ginger to remove the fishy smell, add oyster sauce to enhance the flavor, and then pour a spoonful of sesame oil to lock in the juice.

The best thing is that there is a secret chicken jelly, which turns into a bag of fresh soup after being steamed in a pot. One bite of it is so delicious that it will make your tongue fall off.

The four of them were busy.

The filling is finally ready, now let’s make the skin.

The dough was risen overnight.

The old dough is mixed with newly ground wheat flour and kneaded until it reaches the "three lights" state.

When rolling out the dough, make it thick in the middle and thin around the edges to hold the filling without breaking the bottom.

It was time to pinch the pleats, and Su Chen's technique was so fast that it was dizzying.

The eighteen folds are as even as fan bones, and a shrimp sticks out at the edge, which is very tempting.

Dadada...

The sound of footsteps was heard.

"Wow, making dumplings again, Dad. I'm hungry, food~"

"Uncle, I'm hungry, I want food~"

As the soft begging voice sounded, the little boy next door also started crying out.

…

(End of this chapter)