Qin Lang blinked, then turned to look at Su Zhi aside.
Obviously, this question is full of uncertainty.
It can also be seen from her comments after tasting the daisy ripple cake last night that she is very picky when it comes to desserts.
After knowing Song Hui's identity, Qin Lang somewhat understood Su Zhi's behavior yesterday.
The question is, facing such a little girl, what kind of dessert should be made to make her happy?
"Can I ask Su Zhi first what kind of dessert he likes?" Qin Lang asked cautiously.
"Okay." Song Hui nodded.
"Su Zhi, what kind of dessert do you like? I'll make it for you." Qin Lang bent down slightly, approached Su Zhi and asked.
Looking at Danbao's greedy look, Qin Lang patted its ears with one hand, "When the water mist subsides, it means that the water in the pot is almost dry, and the lard will cook faster."
a lot of."
"Gududu!"
There is lard in this world, but it is prepared.
Dan Bao regained his energy, walked up to the green onions and ginger that Qin Lang took out, and started blowing hard.
Seeing Qin Lang's familiar blanching action, Dan Bao was a little confused.
Dan Bao couldn't help but move up and smell it, and then drooled involuntarily.
Are lotus cakes...
After preparing all the ingredients for Qin Lang's challenge, Song Hui walked out of the kitchen and took Su Zhi away with her, who was still poking around.
Refined lard is used to make lotus cakes, so you don’t need too much green onion and ginger. Just add an appropriate amount in the middle and late stages of refining the lard to remove the smell.
Is this making desserts or cooking?
"Gududu?"
"Okay." Looking at Su Zhi who stuck his head out from the kitchen door and looked at her with concern, Qin Lang smiled at her and said, "Don't worry, it'll be no problem."
Although the caramel layer of caramel pudding can be considered crispy, this is not what Su Zhi wants.
Qin Lang ignored the delicious egg treasure and looked at the table beside him.
However, Song Hui didn't ask any more questions and immediately called the food market.
"We're going to get started." Qin Lang took a deep breath and put the lard on the chopping board. "The first step is to refine the lard."
After a while, she put down the phone and looked at Qin Lang, "It will be delivered in three minutes."
Qin Lang put the dinner plate aside in front of Dan Bao, who had already begun to swallow saliva.
"Then just wait a moment, I'll make it for you to taste." Qin Lang smiled and touched her little head, then stood up straight and looked at Song Hui aside, "I've decided what to do."
The lard fat in the pot also turned into lard residue, which was mixed with the crispy onion and ginger after frying. Qin Lang filtered the oil and put it on a dinner plate aside.
Under Dan Bao's expectant gaze, the water mist in the pot became thinner and thinner.
what? What?
Danbao's eyes lit up.
But there is a huge branch of desserts in which butter is almost invisible.
It’s my turn!
That is traditional Chinese dim sum.
Want to eat!
"This..." Su Zhi knew that the more detailed he spoke at this moment, the more he could help Brother Qin Lang. After thinking for a moment, he said, "I like crispy desserts with strong fragrance. It would be better if they can be delicate and beautiful.
"
Dan Bao cheered, and a hungry egg came to eat.
Dan Bao came forward and looked at Qin Lang who was starting to work, with a curious look on his face.
Soon, Qin Lang had an idea.
As long as it is made by Qin Lang, it must be delicious!
"Taste it?"
Fresh out of the pan, the taste is just right.
"Gudu!"
"Gududu?"
Seeing Dan Bao's expectant expression, he smiled and said, "Quickly, now let's prepare the onions and ginger."
This was the first time she heard that this was needed to make desserts.
Dan Bao wrote down the name as if he understood it, with expectation in his eyes.
As time passes, the water mixes with the lard that has been incorporated into it, giving it a milky white color.
"Looking forward to your performance."
There is less and less water in the pot, and the water mist that emerges is still strong, but the scent of lard contained in it becomes more mellow.
Full of freshness!
Blanching is to remove the odor and blood foam in the lard, making the lard whiter and more delicate.
What’s so delicious about lard residue?
The lard suet floats on the bubbling water, and along with the rising mist, you can faintly smell the fragrance of lard.
Boil water in a pot over high heat, pour cold water into the pot, and add cooking wine.
"There is one missing ingredient." After looking at everything, Qin Lang said with some embarrassment, "I need pork suet, about a pound."
Three minutes passed quickly. Song Hui received a call and went out. When she came back, she placed a bag of high-quality pork suet on the counter.
"Come with me." Song Hui nodded slightly, and then led Qin Lang into the kitchen, "Common dessert ingredients and kitchen utensils are all here. Do you need anything else?"
While one person and one spirit communicated, the water boiled under the fire, a large amount of water mist emerged from the surface, and traces of foam were clearly visible.
What a delicious lard!
The fat used in conventional desserts is indeed mainly butter, and lard is mostly used for cooking dishes.
Most of the animal fats she uses in her desserts are butter.
Qin Lang nodded slightly.
While the onions and ginger are cut and set aside, the water in the pot on the other side is also boiling again under high heat.
That kind of lard didn't meet Qin Lang's needs, so he could only boil it freshly.
Because Qin Lang didn't put in much water, this stage came quickly.
Crispy, rich in flavor and exquisite in appearance.
Along with the strong aroma of lard, the milky white turbid liquid in the pot gradually turned into clear lard, and the lard suet also shrunk visibly to the naked eye.
After sprinkling salt on it, he picked up a piece and put it into his mouth, feeling the crispy and hard texture and rich aroma, and nodded with satisfaction.
"You kind of reminded me." Qin Lang smiled, "After frying the lard, what's left is the fragrant lard residue. Sprinkle a little salt on it and it's a rare delicacy."
"Pork suet?" Song Hui blinked.
My Yuling Chef is really amazing.
In the huge kitchen, only Qin Lang and Dan Bao were left.
Qin Lang changed the heat to medium-low and patiently stirred it with a spoon.
What to do today?
"A dessert called lotus cake." Qin Lang introduced it while cutting the pork suet into mahjong-sized pieces with a flying knife. "I think it should be in line with Su Zhi's preferences."
"Great." After Dan Bao used his eating skills, Qin Lang gave him timely encouragement, and then began to cut green onions into sections and slice ginger.
After the water boiled for about a minute, Qin Lang skimmed off the scum and fished out the suet, added water again and put the suet into the water.
Add the onions and ginger prepared earlier and simmer over low heat. Keep pressing the lard with the sieve. Scoop up the pure lard in the sieve and place it in the prepared container aside. A large bowl will soon be filled.