Food critic Mr. Yu: "The tea soup is emerald green, and it looks like there should be a lot of ingredients in the bowl. The little boy with the pot-lid haircut kept trying to scoop it out with a spoon."
Host: "Our reporters showed you the long queue, which circled the Qing Shi Square twice. The reporters waited anxiously on the outer edge of the queue. We still don't know what kind of food made people crowd together like this."
Food critic Wang Dazui: "Watching these kids holding spoons in one hand and straws in the other, this food can be both drunk and eaten, which reminds me of a dessert - grass jelly, it's quite similar."
Food critic Mr. Yu: "I don't think it looks like grass jelly. I didn't see any jelly or grass jelly paste in the food these children are eating. I did see corn, green beans, and some yellow stuff floating in the bowl. Is that fried rice?"
Host: "It looks like a really novel food. Neither of our two food critics in the studio can make a judgment. We can only find out the answer after our on-site reporter buys it."
[Huh? Why did the reporter's screen suddenly go black?]
What happened? It just logged in and then disappeared?
[I was wondering what kind of food it was, but why did the broadcast stop halfway through?]
The host quickly stepped in to smooth things over: "We just received the latest news from the front lines. The stall owners have already closed up shop early because they sold out of goods, leaving a group of bewildered diners in the square, including our reporters. Today is destined to be a sad day for many, including you and me in the live broadcast room. Let's all go our separate ways and find our own mothers. As long as we run fast enough, you won't be able to criticize me. Today's live broadcast is over!"
Wow! It can even...
#Livestream has been closed#
Hao Yun looked at the constantly increasing messages in the work group with a deep sense of sadness.
Mercury retrograde has been really bad lately.
The audience had finally gotten interested during the live stream and was waiting for him to reveal the secret, but then the boss ran away?
They really ran away.
He saw two girls shouting "No, no!" as they pushed their carts and ran away quickly.
He checked his phone; it was 5:30 PM.
What street vendor wouldn't do business during the prime dinner time?
This is the first time he's had such a live-streaming mishap as a field researcher. He'll definitely stay here all day tomorrow to make up for the mistake he made today!
------------------------
Qin Yi and Zhuang Qing pushed the cart and ran home in a disheveled state.
Diners who queued for a long time were really resentful when they didn't get to eat what they wanted.
As they were preparing to leave, several customers who hadn't gotten any food grabbed Qin Yi's cart and wouldn't let them go.
The boss must be made to clarify the time for setting up the stall tomorrow.
"Around 4 PM, I'm not entirely sure."
"No, I won't let you leave until you explain yourself."
"Then five o'clock! I should be launching a new product tomorrow, and research and development takes time."
"...Okay! Then you can come back to set up your stall here tomorrow. We'll be waiting for you!"
After Qin Yi nodded in agreement, the stubborn customers finally let go and shouted to the crowd behind them, "The boss said he'll be back at 5 pm tomorrow. Everyone, please disperse for now and come back tomorrow."
...
Back in the Zhuang family's courtyard.
Zhuang Qing had already prepared the meal and was waiting for them to come home.
On the table were hot and sour shredded potatoes, tiger-skin green peppers, and green bean and pork soup.
"My cooking skills are limited. I can't cook as well as Sister Qin. I can only make some simple country-style stir-fries."
Qin Yi quickly washed her hands and sat down at the round table in the courtyard. "I think your cooking is pretty good. Although they are just some simple home-style dishes, they all look very appetizing. I can't wait to eat them!"
Zhuang Qing smiled and said, "I'm glad you don't mind. Then don't be shy, let's eat."
"Wait!" Zhuang Qing sternly stopped everyone from eating. "Let me go outside and check if there are any intruders before we eat!"
After saying that, he went outside the courtyard and checked carefully. "There's no one here, everyone can eat without worry!"
Qin Yi shook her head helplessly: "I didn't expect you to be so possessive of your food."
Zhuang Qing bent over, clutching her chest, and said, "I still feel heartbroken when I think about how many tea-smoked pig's trotters I missed out on!"
After dinner, Qin Yi began researching the new products for tomorrow.
In this ancient mountain town that is famous for its tea production, we must make full use of its natural resource advantages.
The large temperature difference between day and night and the year-round fog create a unique and flavorful ecological environment that nurtures tea with distinctive characteristics.
For example, the Qingyun tea variety is abundant in Qingcha Ancient Town.
Qingyun tea is a type of green tea.
Oolong tea, also known as Qingcha, is a semi-fermented tea that falls between fully fermented black tea and unfermented green tea.
It has both the sweet and mellow characteristics of black tea and the refreshing and invigorating feel of green tea.
Qin Yi wanted to take advantage of these unique conditions to make a specialty tea pastry.
Since the fillings for the tea crisps need to be soaked overnight, she plans to soak more ingredients tonight and make them tomorrow morning.
The next morning.
Qin Yi went to the kitchen and took out the peanuts, white kidney beans, and lotus seeds that she had soaked the night before. She steamed them until they were soft and tender when she pinched them with her hands.
Then brew a pot of Qingyun Oolong tea, let it steep for about 20 minutes, and then add it to the steamed ingredients.
Blend in a high-speed blender until smooth, then stir-fry in a non-stick pan until it clumps together.
After mixing evenly, the delicate floral and fruity aroma of Qingyun tea is released.
The filling is delicate, smooth, and glossy. Wearing gloves, knead it evenly into round fillings for later use.
Next, let's make tea crisps.
The key to making flaky desserts lies in the preparation of the flaky pastry. It should be crisp, crumbly, and without breaking or mixing apart.
The farmer's kitchen had lard on hand, which was perfect for making pastries.
First, make the oil dough. Mix all-purpose flour, lard, granulated sugar, and water until smooth and form a thick film. Wrap it in plastic wrap and refrigerate for half an hour to relax.
Then, in a separate bowl, make the oil-based filling. Mix the low-gluten flour, matcha powder, and lard together and refrigerate for half an hour.
Once the time is up, divide the oil dough and the shortcrust pastry into even dough balls, and roll them into rounds for processing.
Roll out the dough into a round shape like you would dumpling wrappers, then wrap it around a round layer of oil-based filling. Twist the filling with your thumb and forefinger to prevent it from leaking out.
Then use a rolling pin to flatten the round dough from the middle into an oval shape.
Roll out the dough evenly from the middle upwards and downwards, then roll it up with your palm, cover it with plastic wrap and let it rest for fifteen minutes.
After resting, roll and fold the dough a second time, and then let it rest for another fifteen minutes.
Next, we'll shape the tea shortbread.
Qin Yi wanted to make a traditional Chinese style pastry, so she rolled out a round dough with water and oil, then wrapped it with the green tea filling she had prepared earlier.
Using a carving knife, I sculpted patterns, and then pinched my fingers into the shape of a six-petaled pear blossom.
The flower stamens are lightly brushed with egg wash and then garnished with white sesame seeds.
Finally, put it in a temporary oven and bake at 170°C for 30 minutes.
This antique-style green six-petal flower tea pastry is now ready.
Qin Yi specially named it "Qingyun Tea Crisp".
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