Representatives from various countries saw Tang Mingyi who did not waste octopus blood, and could not help but breathe.

But after watching Tang Ming's cut octopus claws, he lamented again.

This is the octopus of the treasure now, let alone eat it, it can be distressed for a long time to put some blood, but Tang Ming is this

The key to such a troubled thing, they have to light up the lights of Tang Ming in person, don't mention how greasy it is in their hearts.

However, as Tang Ming started cutting, representatives of various countries were distressed and distressed, but he had to admire Tang Ming's knife workers.

Tang Ming is not simply chopping meat.

The shape of the octopus claws from thick to thin, not specifications. However, the meat pieces cut out by Tang Ming are regular like artworks carved in the mold.

Representatives of various countries can not help but raise a kind of illusion. I feel that Tang Ming is not a human, but a fully automatic meat cutter machine.

The knife was glanced, and under the drone's visit, the stove's side was as bright as day.

Shu Yiting came over and wanted to see what Tang Ming needs to help.

Go to get some flour, eggs and oil.

Tang Ming kept on his hands, and tilted his head.

Soon, under Tang Ming's high -speed and superb machine -style cutting, a octopus claw was chopped into a square meat pork by Tang Ming.

The pure white octopus meat is chilled, like white coconut fruit picked in the drink.

After receiving the noodles and eggs brought by Shu Yiting, Tang Ming began to prepare.

The first is to beat eggs, as long as the egg yolk, do not need egg white, the egg whites are poured by Tang Ming in a large shell, and Tang Ming inside the egg yolk adds salt.

Stir the salted egg yolk, add some fruit wine to the fishy, ​​pour out some flour, and then pour the oil into the egg yolk with a quarter of the flour, and then the egg butter is slowly poured into the flour.

After the dough is good, Tang Ming covered up with the leaves, and asked the four old iron to come to the fish cage together.

Xiaobai, who is playing nearby, is rushing in the water with joy, and Tang Ming sees a smile: Xiaobai, don't worry, the moon cakes will have your share later!

Jumping into the water, Tang Ming came to the fish cage, and he didn't have time to count the large and small fish and shrimp. He quickly grabbed the large shrimp and the whole kelp and threw it ashore. After the old iron four were cleaned, took the shrimp to the pot.

Cook in it.

Cut the shredded shreds of the kelp, and pour Tang Ming into some lard, some sesame, and mix a part of the octopus meat into stir.

After the shrimp was cooked, Tang Ming asked Shu Yiting and others to peel off the shrimp skin, took the ax to the place where the iron branches were placed, and took some thicker branches to split into round wooden blocks.

While hacked the drone slightly, Tang Ming took out the Swiss military knife from the space and began to cut the carved moon cake mold.

First cut the bark, then take out the mold, and simply make some patterns.

After thinking about it, Tang Ming carved four grass characters.

With a satisfied smile, Tang Ming made six molds in the same way. After polishing with shark skin, there is no need to soak in water, and the oil is dried directly.

After finishing the mold, after Tang Ming returned, Shu Yiting and others had peeled out a lot of shrimp.

Seeing that Tang Ming came back for a few moon cake models, Shu Yiting slightly stunned.

Before participating in survival, Shu Yiting never thought that when the Mid -Autumn Festival, she could eat real moon cakes.

As a festival that means reunion in Huaxia, Mid -Autumn Festival is of great significance in Shu Yiting's heart. At this time, he was inexplicably grateful to Tang Mingyong in his heart. He whispered softly: Thank you.

ha?

Tang Ming was confused and grabbed the peeled shrimp.

After chopping the shrimp into a residue, mix it into the octopus again.

After mixing, the filling was formed. Tang Ming took the dough and rolled it into a round shape, cut it into pieces and rolled it into pieces, demonstrating to Shu Yiting.

Spread your palms and place the dough in place, press it flat with both hands, put a portion of octopus meat filling on top, gently push the meat filling with one hand, and gently push the dough with the palm of the other hand, so that the dough slowly unfolds until the octopus meat is filled.

Wrap all the diced fish meat into a ball.

This technique is very important to ensure that the skin and filling of the mooncakes do not separate after baking.

Then, sprinkle a little dry flour into the mooncake mold, shake well, pour out the excess flour, and lightly apply a layer of dry flour on the surface of the wrapped dough ball, put the dough ball into the mold, and press it gently

Flat, the strength should be even.

Then he knocked it up, down, left and right, and a finished octopus mooncake was easily released from the mold and fell on the board.

Shu Yiting, who was studying next to her, couldn't help but look over and saw that the surface of the shallow octopus mooncake was surrounded by light patterns and there were rhombus-shaped stripes on the sides. The pattern in the center of the mooncake was engraved with four cursive Chinese characters: "Flowers are good and the moon is full."

It's so beautiful, better than the ones on sale.

Looking at such exquisite mooncakes, even though she can't eat them yet, Shu Yiting sincerely likes them.

Chinese brothers, this is the mooncake you eat during the Mid-Autumn Festival?

The four old men also gathered around to look at it in surprise.

When peeling the shrimp just now, Shu Yiting had already introduced the origin of mooncakes to them.

Yes, and no, there are many kinds of Chinese mooncakes, and this is just one of them. Cantonese-style mooncakes have a large oil content, but they are better because they have thin crusts, lots of fillings, and beautiful shapes. What I made has only become popular in Cantonese in recent years.

The Cantonese-style fresh meat mooncakes have no added sugar and are mainly salty. Among the Cantonese-style mooncakes, the most famous is the five-nut mooncake, with fillings made of various nuts and preserved fruits.

The four old men were fascinated when they heard it, and they all said: After the game is over, we will definitely go to China and try the five-nut mooncakes you mentioned, Brother Huaxia.

Ha ha,

Tang Ming smiled lightly. In fact, although the various types of mooncakes are classified by region, they are generally baked with fillings in the crust. The difference is not in the filling but in the crust. If you want to try it, you don't have to wait until the competition is over. You can do it tonight.

Really?

The four old men were surprised.

Tang Ming, do you want to do it again?

Shu Yiting was also surprised.

It’s not finished yet. There’s so much diced octopus. How can this little noodle be enough?

Tang Ming pointed to the diced octopus meat that had not yet been mixed. You use these molds to make Cantonese-style fresh meat mooncakes. I will make some noodles.

Soon, after taking the noodles, Tang Ming added one-tenth of the oil, coconut sugar, and a little honey to the flour and mixed it evenly.

After the dough is formed, let it rest while Tang Ming begins to assemble the filling.

Separate a portion of the diced octopus meat and sprinkle it with coconut sugar. Mix in a little egg white that was previously placed in the shell, and tap it gently with the blade of a knife to drain.

Then put it into a small steel pot, Tang Ming called the Great Sage, and asked the Great Sage to use chopsticks to quickly rotate and mix well, so that the diced octopus meat and egg white coconut sugar were completely melted into a ball.

This work cannot be done in a hurry. It requires a small pot and a small pot to do it slowly.

Tang Ming, on the other hand, put the mooncakes prepared by Shu Yiting and others into a stainless steel soup pot, threw them into the monkey oven, and lit a fire to adjust the temperature.

Unlike cakes and the like, when baking mooncakes, you need to pay special attention to the heat.

If the fire is too high, it will be burnt unevenly; if the fire is too low, it will not be crispy and soft. It is necessary to use high fire to set the skin and then slowly cool it down to fully steam out the oil in the skin and spread it on the surface of the skin.

Tang Ming couldn't trust the four old men with such meticulous work, so he called Shu Yiting to watch.
Chapter completed!