Chapter 232 Egg Baking Cake
Not only is it edible, it’s also delicious.
Then he described in detail the deliciousness and taste of the Lulu beasts he had eaten, such as the head, ears, claws, tail, and the dirty-looking and smelly internal organs.
Tang Zhen and the others were so greedy that they kept swallowing their saliva.
Jian Yan ignored them and started to get busy.
What she is going to make today is fresh bamboo shoot porridge, egg cake and milk tea.
There were bamboo shoots in the canteen that the soldiers had dug up outside that morning. No one knew what kind of bamboo shoots they were, but after peeling off the shells, the bamboo shoots, wrapped in a thin layer of skin, gave off a fresh fragrance.
The fragrance is extremely elegant and makes people feel refreshed.
Jian Yan picked up the kitchen knife on the chopping board and cut the bamboo shoots into shreds.
He even threw a piece of bamboo shoot into his mouth halfway through.
As for bamboo shoots, except for a few varieties that taste good when eaten raw, most of them are not suitable for eating raw.
But the bamboo shoots here taste absolutely amazing when eaten raw. They are tender and fresh, leaving a sweet aftertaste. They can definitely be eaten like fruit.
After eating a bamboo shoot, Jian Yan continued to cut it with satisfaction. Such fresh and tender bamboo shoots would definitely taste good if they were used to cook fresh bamboo shoot porridge.
When she was shredding, the sound of the knife hitting the chopping board was so rhythmic that it attracted the attention of Tang Zhen and the others.
Then, several people were once again stunned by her knife skills. The speed was too fast, and the knife moved as fast as a shadow. In almost the blink of an eye, a tender, white and slender bamboo shoot was turned into a pile of bamboo shoot shreds slightly thicker than a hair under her knife.
Seeing this, Luoyang came over and said, "I'll help you."
Jian Yan responded with "OK" while moving his hands non-stop. With Luoyang joining in, Tang Zhen and the others could no longer stay and came over to help.
Seeing this, Jian Yan simply taught them how to cut bamboo shoots into shreds and went to prepare the ingredients for egg cakes and pearl milk tea.
Egg cake is a traditional snack in Sichuan and belongs to Sichuan cuisine. Its preparation method is similar to that of pancakes.
This snack is famous for its golden color, crispy skin, soft and tender inside, and taste that is suitable for both young and old.
In addition, egg cakes can be stuffed with fillings, such as sweet cream sesame candy jam, sweet and sour blueberry jam, salty meat floss and minced meat, sour and spicy shredded potatoes, appetizing and refreshing sour cowpeas, etc.
You can also stuff it with durian or stinky tofu flavored fillings, giving you a variety of ways to eat it.
The shape of the egg cake is semicircular. Take a bite of it and it tastes amazing.
After the batter for the egg cake was prepared, Jian Yan took her special large iron spoon, first coated the bottom of the spoon with some oil, then poured in the batter made of flour and eggs, and spread the batter into a pancake by turning her wrist.
This method of spreading dough is also suitable for egg dumplings and spring roll wrappers.
After the dough at the bottom turned brown, Jian Yan stuffed it with the fillings she had prepared before joining the online class. She had prepared six kinds of fillings for the egg cake, divided equally into salty, sweet, sour and spicy.
Rabbit Dad is a big rabbit who is not picky about food. He likes to eat anything that is delicious.
But my favorites are sweet and spicy.
The first egg cake Jianyan made was filled with sweet red bean paste.
The refreshing aroma of wheat mixed with the sweet aroma of red bean paste is very tempting.
Rabbit Dad came over happily, but before he could say anything, a spoon filled with a bulging semicircular egg cake appeared in front of him. He looked up along the spoon, met Jian Yan's smiling eyes, and smiled too.
(End of this chapter)
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