Xu Han also brought out some fruits such as strawberries and grapes, and planned to make some other flavors of candied hawthorn later.
However, Xu Han's favorite is still hawthorn, which is sweet and sour and tastes especially delicious.
After all the skewers are made, the process of making the sugar syrup begins. Add an appropriate amount of sugar and water to a pot and start cooking.
Once the sugar has changed color and can be quickly solidified in cold water without sticking to your teeth, immediately stop cooking.
In order to stop the fire in time, Xu Han used a small stove and a small iron pot to boil the sugar.
Once it reaches a certain temperature, you can simply remove the pot from the heat.
After the sugar is cooked, put the hawthorns in and roll them around, then quickly slam them onto the pre-laid parchment paper, and the candied hawthorns are done.
After finishing everything, Xu Han took out a string of berries and tasted it. It was especially delicious. The sugar was very crunchy, and the hawthorn was sour. One bite gave it a wonderful sweet and sour taste.
Candied hawthorn berries and roasted chestnuts are a perfect match in winter.
I couldn't resist making candied chestnuts! I've always roasted chestnuts in the oven before, so let's try a different method today!
Wash the chestnuts thoroughly and make a slit in them with a knife.
Then add a small amount of cooking oil to the pot, along with water and sugar, and start cooking. Once the mixture changes color and large bubbles appear, add more water to the pot.
Next, pour in the chestnuts, making sure the water covers them completely. Then you can start cooking them. Once the water has evaporated, start stirring to coat each chestnut with syrup.
You must keep a close eye on it while cooking, otherwise it will easily run out of water and become burnt and inedible.
After it was done, Xu Han tasted it and found that the skin was easy to peel off and it was sweet and sticky, and tasted especially delicious.
Xu Han was eating when Lu Chuan walked in. "You're back! I just made some sugar-roasted chestnuts, come and try them."
Lu Chuan picked up a chestnut, tasted it, and said, "This one is pretty good too. It's similar to the one I roasted last time, but this one is sweeter."
"Right! I also think this one tastes better. The one I made last time was only sweet on the surface, but this one was cooked in sugar water, so it's sweet inside too."
Xu Han stored all the food she had prepared that day in her spatial storage, so that she could take it out and eat it whenever she wanted, not just during the New Year.
In the evening, the two of them ate some snacks and weren't very hungry, so Xu Han cooked a pot of porridge and ate a simple meal with eggs, garlic, and steamed buns.
It's already the 27th of the Lunar New Year. Today, Xu Han plans to fry something, but there isn't enough oil in her space. Luckily, Lu Chuan bought some soybean oil beforehand, so she'll just fry it with soybean oil!
There were many things to fry, and Xu Han wanted to fry them all at once, otherwise they would all be greasy every time she fried them separately.
I have to wash so many pots and pans, it's exhausting just thinking about it. It's better to do it all at once!
Today, Lu Chuan didn't go digging the pit; he stayed home helping Xu Han prepare fried New Year's goods.
First, I asked Lu Chuan to chop the filling, which will be used for frying the lotus root later.
Xu Han was preparing the dough for the fried radish balls. In modern times, Xu Han's mother would fry some radish balls every winter, and they were a must-have during the Chinese New Year.
Grate the carrots into shreds using a tool, then squeeze out the excess water from the carrots, add scallions, and start chopping the filling for the meatballs.
After chopping the filling, start making the dough for the meatballs. The dough must be very soft, just a little thicker than a paste.
After they made up, Xu Han went to prepare the mutton and chicken that needed to be crispy, and of course, fried fish was also essential.
Xu Han prepared some small fish, large pieces of fish meat, and whole fish, a little of each.
I don't know when I'll be able to fry anything again, so I'll take advantage of the time I have today and prepare a lot at once so I can eat it whenever I want.
This much is enough for today; we can't fry any more than that.
After everything was ready, Lu Chuan started a fire, while Xu Han took the time to prepare the lotus root sandwiches.
Wash the lotus root thoroughly, but do not cut it completely between two slices. Then stuff the filling with minced meat and sandwich it together.
After you've finished everything, make another batter. You'll need it for frying lotus root slices later. Dip the stuffed lotus root slices into the batter to coat them so they don't fall apart.
Add some flour and starch to a bowl, along with a few eggs and cooking oil. Add a small amount of water and stir until it becomes like yogurt.
After everything was ready, Lu Chuan heated up the oil in his pan, and Xu Han started preparing to fry the meatballs.
I squeezed out a round ball and put it in to test the oil temperature. Once it felt about right, I started adding the balls.
When frying the meatballs, place a basin of cold water next to them. When they become sticky, just dip them in the basin. After frying this batch, Lu Chuan tasted one first.
"How is it? Is it delicious?" Xu Han asked while scooping the meatballs from the pot.
"I think the taste is just right, you should try it." With that, he put a meatball that had been blown away to cool into Xu Han's mouth.
"Hmm! The taste is just right, then there's no need to add any more seasoning." Xu Han said as she scooped the meatballs out of the pot and placed them in a bowl to drain the oil.
After waiting a little while, place them in a bowl lined with parchment paper while they are still hot. Then store them in your spatial storage. The meatballs taste best when they are freshly fried; they don't taste as good when they are hot after they cool down.
Then we started frying the next batch of meatballs. By lunchtime, the meatballs were finally finished. Actually, there weren't many, mainly because we spent a lot of time preparing the ingredients.
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