Chapter 140 Sweet and Salty Cabbage and Pork
The steps for making beef filling are similar to those for making pork filling.
The beef was just cut into larger pieces, and the seasoning oil was changed from Sichuan peppercorn oil to fried onion oil. To some extent, Jiang Qiuqiu felt that onions were the best match for beef.
The extremely overbearing taste is perfectly integrated with the beef. When you take a bite, the gravy pops into your mouth, and there is also a hint of onion flavor.
“The third one is corn and shrimp filling.”
This flavor of filling is quite sweet in a way.
Fresh golden sweet corn was broken off from the stalk. Without any cooking method, it smelled of a unique fragrance of grains. It was also scary. Jiang Qiuqiu did not find any smaller shrimps in Taotao Fresh. All she saw were relatively large ones.
She skillfully opened the shrimp's back and peeled off the shell, and the slightly gray, crystal-clear shrimp meat appeared in front of everyone. Jiang Qiuqiu raised her knife and cut the shrimp tail evenly into small, roughly square pieces.
Jiang Qiuqiu mixed it into the corn kernels and introduced it as she mixed it, "We steam the dumplings stuffed with corn and shrimp. This simple cooking method can lock in the original flavor of the ingredients. The sweetness of the shrimp and corn is very refreshing and invigorating. Fans who like light and sweet flavors should not miss it."
In the limited time, Jiang Qiuqiu also made a very classic cabbage and pork filling.
So far, I have collected four flavors.
Pure meat, pure meat, sweet shrimp, and mixed meat.
The final dish is a semi-vegetarian dumpling, one of Jiang Qiuqiu's personal favorites. They're vegetarian, because they have egg, but they're not... Subconsciously, I always think that all dumplings without meat filling are vegetarian.
The green chives are cut into small pieces, giving off a charming fragrance. In order to avoid the live broadcast of making the stuffing too boring, Jiang Qiuqiu will add voiceovers when cutting and stirring -
What does this filling taste like? What does it taste like when cooked?
This got everyone to say: #Why don’t we just stop wrapping it and cook some stuffing so we can eat it first? #
This was naturally impossible. After chopping the chives, Jiang Qiuqiu placed a large bird egg in a bowl, stirred the egg liquid evenly with chopsticks, turned on the fire, took out the frying pan that he had customized earlier, and began to fry the egg skin.
Only a thin layer of egg liquid and a little oil are needed. The high temperature causes the egg liquid to solidify quickly. After it turns from yellow to white, Jiang Qiuqiu will let the egg skin stay in the pan for a while. This way, the originally tender egg skin will become more resilient and produce a richer taste.
Jiang Qiuqiu quickly stacked the egg skins one by one, chopped them into thin strips, and then mixed them with the chives and added some seasoning. Then, the last filling was ready.
Next, it’s time to show off your skills!
The fermented dough was rolled into long strips, cut into small pieces, and flattened with the palm of the hand. In order to save time, Jiang Qiuqiu sprinkled some flour between the skins and started rolling with a rolling pin.
It takes skill to roll out the dumpling wrappers. People who have never learned how to do it will always roll them out in an uneven and round shape.
An experienced person can control the direction of the dough, use his skill to turn his hands back and forth, and flip the skin over, and a neat dumpling skin appears in front of him.
Of course, when Jiang Qiuqiu turned around, several pieces of leather appeared on the table.
They are neatly stacked together, and the whole process of making dumpling wrappers is like performing acrobatics.
So much so that everyone feels that this is not only like watching a food blogger, but also a bit like watching a handicraft blogger.
(End of this chapter)
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