Concubine Chef Youxi: Lord, Master, stop

Chapter 213 Pastry and Sweet Soup

After making up her mind to make afternoon tea for Su Ziling and Yun Muqing, Mi Xiaoye thought carefully about what snacks she should make.

The chrysanthemum cake that suits the occasion is naturally to be made, and then a refreshing red bean cake, and a salty shallot paste, and a fragrant rose cake, with a fragrant fried bell, and finally, a sweet The sizzling sugar steamed crispy cheese, the soup is a nest of lily soup.

We will do what we say.

Mi Xiaoye rolled up her sleeves and worked hard.

Chrysanthemum clears away heat and reduces fire, and at this time, when Hangbai chrysanthemums are new, Mi Xiaoye makes a chrysanthemum cake, which is really suitable for the scene.Mi Xiaoye boiled the chrysanthemums with mountain spring water, filtered the chrysanthemums with gauze, then added a few pieces of rock sugar to the chrysanthemum water, poured in the cauliflower, heated while stirring, removed from the fire when boiling, and poured the boiled water into the mold , then add wolfberry, let it cool and form a solid, take it out and eat it.

The red bean cake is cool and refreshing. Red beans also have the function of removing dampness. It is also very good to make it at this time.Mi Xiaoye puts the washed and soaked red beans into the pot and boils them. After the water in the pot is boiled until there is almost a bowl left, take out the red beans and keep them for later use.

Add water, sticky rice flour and clear noodles in a large bowl to mix the rice flakes, add boiling red bean juice, mix sugar and oil into the red beans to dissolve, slowly pour in the powder slurry, and keep stirring until uniform.Finally, pour the red bean cake paste into an oiled mold, steam it over high heat, let it cool and cut it into pieces.

Roses have a strong aroma, and using it to make desserts is no different from the most fragrant of them.Mi Xiaoye mixes japonica rice flour and glutinous rice flour evenly, dissolves the sugar with water, then crushes the roses and mixes in, slowly mixes the sugar water into the flour, and stirs quickly to make the flour evenly moistened and translucent, forming a cake flour .Finally, Mi Xiaoye puts the semi-solid paste into the cake mold and steams it for a stick of incense.

Sugar steamed crispy cheese is very sweet, which is also mentioned in "Dream of Red Mansions".At this time, cow's milk is not easy to come by, but goat's milk is still available.Mi Xiaoye puts fresh goat's milk into a pot and boils it, adds almonds to remove the smell, and then adds rock sugar to dissolve.After straining, let cool in a cool place.

Then, Mi Xiaoye slowly poured the fermented wine juice into the cooled fresh milk, and stirred it evenly while pouring it, then divided it into small bowls, sealed the mouth of the bowl with a thin gauze, put it into the pot, and covered it The time it takes for a stick of incense to be steamed over water.Then put the steamed fresh milk in the original place and wait for it to cool until it solidifies, and put some almond slices on it.

Fried bells are a very special dessert of Dashang. Mi Xiaoye learned from Su Ziling. Soak the bean curd skin in water for 1 to soften but not break. Mix rice wine, salt and a little sugar evenly into the meat stuffing. Then, flatten the bean curd skin, arrange the mixed meat stuffing into a long strip along one side of the bean curd skin, then roll up the bean curd skin to make the crumbs firm, and then cut into long strips the length of the finger joints.Finally, add oil to the rice leaflets in the pan, put in the stuffed tofu skin one by one when it is [-]% hot, and take it out when it is fried until golden brown.

Qifan Paste is Hanamaki. Mi Xiaoye steamed three delicate Hanwaju according to the method of steaming steamed buns, and added chives to enhance the flavor.

Finally, Mi Xiaoye made a nest of white fungus and lily soup.

In this way, four kinds of desserts, two kinds of salty ones were prepared, plus a nest of sweet soup, the rice leaflets were neatly arranged, and served to Su Ziling.

Yun Muqing smelled a fragrance from a distance, and looked at it again, the six kinds of dim sum are not big, but they are very delicate and beautiful in shape, which makes people appetite after looking at them.

(End of this chapter)