Bringing my kids to set up stalls, I made thousands of people cry with envy

Chapter 292: Blame Qin Shi Huang for not unifying the three-fresh buns

Eh?
Jin Lingling was stunned, totally unable to understand the other party's congratulations.

I just made such a fool of myself, why should I congratulate myself?
Is he mocking himself?

Before she could think more, the last group of models finished the audition.

They were followed by the photographer, who walked in, quickly scanning the crowd.

Then he announced directly: "The audition is over. Jin Lingling passed this audition. The others can go back first."

Everyone's eyes were focused on Jin Lingling again.

Jin Lingling herself just stood there blankly.

"Ah I?"

Jin Lingling stretched out her finger and pointed at herself in panic, unable to believe her ears for a moment.

"Yes, it's you, no doubt about it."

The photographer was in a good mood and said a few words.
“It’s a very spiritual display and performance. Please make sure to maintain this advantage.”

He told her to come and sign the contract tomorrow, then turned and left.

Amidst the congratulations, Jin Lingling added a lot of people's contact information in a daze.

It was not until she got into the taxi that she gradually came back to her senses.

I took out my cell phone and sent a message to my bestie to tell her about my experience today.

Not long after I sent the message, my best friend gave me three exclamation marks.

"You're so damn lucky! I was punished with physical fitness this morning and I was dying."

Then there was another message: "So you went to the audition and it turned out to be a blessing in disguise?"

Even through the screen, Jin Lingling could feel her best friend's inner imbalance.

In fact, the best friend was not jealous of Jin Lingling's successful audition.

just.

Thinking about how the two of them couldn't resist eating buns last night, he was severely punished in the physical education class this morning because of his weight problem.

However, Jin Lingling took a turn for the better and succeeded in the audition. The difference in treatment was too great.

I am afraid that my sisters will suffer, and I am also afraid that they will drive a Land Rover.

Human nature is a difficult thing to talk about.

People are in high spirits when good things happen. After comforting her best friend with a few words, Jin Lingling sent out another invitation to eat steamed buns.

"So are we going to eat steamed buns tonight? Speaking of which, I succeeded in the interview today, thanks to the steamed buns. If I hadn't eaten those two steamed buns last night, I wouldn't have been able to perform like that during the audition."

My bestie’s reply popped up quickly:
"Big sister, don't you think I'm miserable enough?! If I'm overweight again next time, the PE teacher will hang me on the beam and beat me!"

Seeing this, Jin Lingling could only type back with regret: "Then I can only go by myself."

Since the photographer was very satisfied with her condition during the audition today and specifically told her to maintain it, she must eat two more buns to get a feel for it.

Moreover, the theme of this photo shoot is related to food. Maybe if your face looks a little fatter, it can highlight your happiness a little more, which may be more in line with the requirements of the photo shoot.

Anyway, during the audition, the photographer did not point out the problem of my swollen face.

If you don’t mention this, just take it as accurate!
Jin Lingling was happily about to turn off her phone when she received another message from her best friend.

"No, I want to go to Baozi too."

"What? Aren't you afraid of being beaten?"

Jin Lingling couldn't help but laugh.

"Humph! Anyway, I don't have physical education classes these two days, so I'll eat one last time!"

It is followed by a few gnashing-teeth emojis.

……

in the kitchen.

Su Chen was in a good mood as he packed the food that was delivered today.

Thinking about how I can spend two days of lazy fishing with a clear conscience on Saturday and Sunday, the corners of my mouth are harder to suppress than AK.

Speaking of this three-fresh bun.

From all over the world, different ingredients and different cooking methods.

In the north, the three-fresh buns are sturdy, like the honest northern men. The skin is made of thick, doughy, very soft, and the wheat aroma goes straight into your nose. The filling is shrimp, pork, and leeks, which are the iron triangle.

When you arrive in the water towns of the south of the Yangtze River, the three-fresh buns are like a gentle and pretty girl.

The skin is made of paper-thin unpaste, almost transparent, and the pink filling inside can be faintly seen.

The three delicacies here are very delicate. Fresh bamboo shoots are in season and are cut into sharp and crispy cubes. They are served with small river shrimps, which are small but have a concentrated flavor. There are also tender eggs, which are fried and mixed with the first two ingredients, and some minced meat stewed in broth is added to enhance the flavor.

As we go further towards the seaside cities, the three-fresh buns have a different look.

The fishermen’s cooking method emphasizes the freshness of the sea. The skin has the roughness of the sea, slightly thick but chewy.

The filling is made of deep-sea crab meat, which is very fragrant. The large scallops are tender and chewy, and they make a crunchy sound when chewed. A handful of dried and soaked seaweed is sprinkled on top, which brings the salty fragrance of the sea and the unique freshness of algae.

Not to mention other regional specialties of making three-fresh buns.

For example, there are fresh meat + quail eggs + ham sausage, shrimp + fungus + corn kernels, etc.

After all, "Three Fresh" is a name based on custom, which embodies the taste of life of local people.

When you bite one, you can taste the worldly life and the mountains, rivers, lakes and seas.

If you really want to be picky, you can just blame Qin Shi Huang for not standardizing the standards for the Sanxian Bao.

Eh, that's not right.

You got the wrong person.

Baozi was probably invented by Zhuge Liang.

Su Chen brainstormed for a while and then opened the ingredients.

This time he made the northern version of the three-fresh buns.

The leeks provided by the system are morning dew products from the foot of the mountain, with tender tips and mud on the roots.

After carefully washing several times, the leeks are glistening with water and the leaves are as crisp as jade.

Put all the pieces on the chopping board and cut them into pieces. They smell so good that they are almost intoxicating and so fresh.

The shrimps delivered by the system are also live shrimps freshly caught from the sea.

Two aunts were busy peeling shrimps.

When you pinch it with your fingernail, the transparent shrimp meat pops back effortlessly.

Su Chen took some shrimp meat, tapped it a few times with the back of a knife, and then mixed it with chopped pork hind leg meat. This meat is 30% fat and 70% lean, the fat moisturizes the filling, and the lean meat adds fragrance.

Mixing the two together makes it look gorgeous.

Butler Ding was also busy. He stood in front of a big pot and fried the local eggs until they were golden and crumbly, mixing them with the fried pork fat. The aroma was so fragrant that it made people's throats boil.

After the meat filling is mixed, the pepper water needs to be stirred three times.

Su Chen just turned his wrist, and the meat filling in the porcelain bowl "gulped" and absorbed the filling.

Add chopped green onion and ginger to remove the fishy smell, add oyster sauce to enhance the flavor, and then pour a spoonful of sesame oil to lock in the juice.

The best thing is the secret chicken jelly, which turns into a bag of fresh soup after being steamed in a pot, and it’s so delicious that it makes your tongue fall off after one bite.

The four of them were busy.

The filling is finally ready, now it’s time to make the skin.

The dough was fermented overnight.

The old dough is mixed with newly ground wheat flour and kneaded until it reaches the "three lights" state.

When rolling the dough, make it thick in the middle and thin around the edges to hold the filling without breaking the bottom.

When it was time to pinch the pleats, Su Chen's technique was so fast that it was dizzying.

The eighteen folds are as evenly spaced as fan bones, with a shrimp sticking out from the edge, which is very tempting.

Da da da……

The sound of footsteps was heard.

"Wow, you're making bags again, Dad. I'm hungry, I want to eat~"

"Uncle, I'm hungry, I want food~"

As the soft begging voice sounded, the little boy next door also started shouting.

……

(End of this chapter)