Gourmet Beast Tamer

Make a dessert that makes Su Zhi happy?

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 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 and approached Su Zhi to ask.

"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. "

Crispy, rich in flavor and exquisite in appearance.

Qin Lang nodded slightly.

Although the caramel layer of caramel pudding can be considered crispy, this is not what Su Zhi wants.

Soon, Qin Lang had an idea.

"Then wait a moment, and I'll give it to you to taste after I've made it." Qin Lang smiled and touched her little head, then stood up straight and looked at Song Hui aside, "I've decided what to do."

"Follow me." Song Hui nodded slightly, then led Qin Lang into the kitchen, "The ingredients and kitchen utensils for common desserts are all here. Do you need anything else?"

"There is one missing ingredient." After looking at everything, Qin Lang said with some embarrassment, "I need pork suet, about a pound."

"Pork suet?" Song Hui blinked.

This was the first time she heard that this was needed to make desserts.

Most of the animal fats she uses in her desserts are butter.

However, Song Hui didn't ask any more questions and immediately called the food market.

After a moment, she put down the phone and looked at Qin Lang, "It will be delivered in three minutes."

"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."

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.

"Looking forward to your performance."

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.

In the huge kitchen, only Qin Lang and Dan Bao were left.

"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."

The fat used in conventional desserts is indeed mainly butter, and lard is mostly used for cooking dishes.

But there is a huge branch of desserts in which butter is almost invisible.

That is traditional Chinese dim sum.

There is lard in this world, but it is prepared.

That kind of lard didn't meet Qin Lang's needs, so he could only boil it now.

"Gududu?"

Dan Bao came forward and looked at Qin Lang who was starting to work, with a curious look on his face.

What are you going 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."

Are lotus cakes...

Dan Bao wrote down the name as if he understood it, with expectation in his eyes.

As long as it is made by Qin Lang, it must be delicious!

Boil water in a pot over high heat, pour cold water into the pot, and add cooking wine.

Seeing Qin Lang's familiar blanching action, Dan Bao was a little confused.

"Gududu?"

Is this making desserts or cooking?

"You have reminded me." Qin Lang smiled, "After the lard is fried in the pork belly, what is left is the fragrant lard residue. Sprinkle a little salt on it and it is a rare delicacy."

what? What?

Danbao's eyes lit up.

What’s so delicious about lard residue?

My Yuling Chef is really amazing.

Want to eat!

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.

Blanching is to remove the odor and blood foam in the lard, making the lard whiter and more delicate.

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.

Seeing Dan Bao's expectant expression, he smiled and said, "Quickly, now let's prepare the onions and ginger."

"Gudu!"

It’s my turn!

Dan Bao regained his energy, walked up to the onions and ginger that Qin Lang took out, and started blowing hard.

Full of freshness!

"Great." After Dan Bao used the eating skill, Qin Lang gave timely encouragement, and then began to cut green onions into sections and slice ginger.

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.

While the onions and ginger are cut and set aside, the water in the pot on the other side is boiling again over high heat.

The lard suet floats on the bubbling water, and along with the rising mist, you can vaguely smell the fragrance of lard.

Qin Lang changed the heat to low and patiently stirred it with a spoon.

As time passes, the water mixes with the lard incorporated into it, giving it a milky white color.

There is less and less water in the pot, and the water mist is still strong, but the scent of lard contained in it is getting more mellow.

Dan Bao couldn't help but go up and smell it, and then drooled involuntarily.

What a delicious lard!

Looking at Dan Bao'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."

Because Qin Lang didn't put much water, this stage came quickly.

Under Dan Bao's expectant gaze, the water mist in the pot became thinner and thinner.

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.

Add the onion and ginger prepared earlier and simmer over low heat. Keep pressing the lard with a sieve. Scoop up the pure lard in the sieve and place it in the prepared container aside. A large bowl will soon be filled.

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.

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, he nodded with satisfaction.

Fresh out of the pan, the taste is just right.

Qin Lang put the dinner plate aside in front of Dan Bao, who had already begun to swallow saliva.

"Taste it?"

"Gudududu!"

Dan Bao cheered, and a hungry egg came to eat.

Ignoring the delicious egg treasure, Qin Lang looked at the table beside him.

Next, it’s time to make the lotus cake.

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Contents of the easter egg chapter at the end of this chapter:

【Rendered lard】