Lingquan Space: The group pet, the little lucky girl, is busy with the sea and farming

Chapter 320 Cooking
This steamed pork skin jelly is very troublesome.Someone has to keep watching the fire in front of the stove.When the fire is high, the pig's skin and trotters cannot be completely gelled, and when the fire is low, they cannot be cooked.Such a perfect pork skin jelly can only be made by steaming at the right temperature for at least two hours.

Grandma was busy making this delicious pork skin jelly in the kitchen late last night.

"That must be more delicious." Xu Xiumei swallowed secretly, separated the jelly from the pork skin, looked at the amount of pork belly in her mother's hand, and cut a small piece.

"Is this enough?" Xu Xiumei raised the pigskin jelly in her hand and asked.

Grandma Xu looked at the minced meat under the knife, "A little more, I remember that Haichao likes more soup."

Xu Xiumei pouted like a little girl who had never left the court: "Mother, don't spoil them too much."

"You are really jealous of your child." It is always the mother who complains.With a relaxed smile on her face, Grandma Xu put the chopped meat into the basin.

Xu Xiumei and her mother got up early in the morning to prepare the famous Neijiang delicacy - soup dumplings.

The rich gravy in the soup dumpling is the pork skin jelly that melts when the steamed buns are steamed.Frozen pork rinds should be finely chopped than ground meat.

After cutting the meat stuffing, Grandma Xu began to cut the pork skin jelly.Pig rind jelly cannot be cut into a ball.It needs to be cut into about the same size to ensure that the pork skin jelly in each bun is the same after being mixed with the meat.Such a small bun will not have more soup or less soup.

Because we want to make small buns, the filling is [-]% thin and [-]% fat.This kind of meat filling is originally a small firewood for making steamed buns, but when mixed with pork skin jelly, it becomes steamed stuffed buns with rich soup.

Mix the minced meat and frozen pork skin in a basic ratio of one to one, add onion and ginger water, onion cubes, sesame oil, and condiments, and disperse vigorously in one direction to make the wrap better.

Generally, eggs can be added to the dumpling filling to increase the viscosity of the filling, but it cannot be poured into soup dumplings.When eggs are added, the soup becomes cloudy and has to be stirred vigorously by hand.

When the stuffing here is ready and the dough by the stove is basically fermented, Xu Xiumei takes out a piece of dough, rubs out the air bubbles inside, and kneads the dough until soft and hard with the strength of her arms and wrists, then kneads it into long strips, divides into Small doses slightly larger than dumplings.

The bun noodles should be soft and have a certain degree of toughness.Xu Xiumei and Grandma Xu stood on both sides of a large chopping board, holding rolling pins each, and quickly rolled the dough into buns.

Old man Xu went to the fish pond early in the morning.He didn't drink much last night, Su Genliang drank too much and slept in the wing.

He carried a small fish basket with some prawns in it.He walked in with his hands on his back and put the fish basket beside him. “Fried shrimp in the morning.”

Grandma Xu looked at him with a smile, knowing that he went to the fish pond to catch shrimps in the morning, because the fried shrimps eaten by the three children last night were delicious.

Old man Xu pretended to be nonchalant, and drove Xu Xiumei away in front of the chopping board. "You and your mother make buns together."

"My dad made the best steamed stuffed bun." Xu Xiumei smiled and stepped aside, "It's like the steamed stuffed bun when I was a child."

It was like this when they were young.Old man Xu rolled out the skin of the buns, and they learned how to make buns from their mother.Neijiang is different from other places.The men of the family help with housework.Su Genliang's father will never cook, but Mr. Xu can not only help roll the skin, but also cook a good dish.

In Grandma Xu's words, the child's father's craftsmanship is much better than hers, but chefs generally don't do it.Only big dishes like squirrel and mandarin fish are worth cooking for old man Xu, and old man Xu will only cook for banquets or New Year's Eve dinners.

(End of this chapter)