Everyone had a lot of complaints about the small portion. Jiang Qiuqiu put the kneaded dough aside, "After seeing that the dough is almost smooth, we will seal it with a film cloth and let it stand for 20 minutes to ferment."
"Because the fermentation time is relatively long, it will affect the live broadcast effect, so I prepared the dough in advance."
When the camera turned, it was the familiar big big pot again.
Everyone suddenly felt relieved.
#Ah bigger than my head! #
#Bigger than all my heads combined! #
#I used to like exquisite small containers, but now I can't wait to see the big barrels in Jiujiu's live broadcast room! #
"The dough that has been rested for 20 minutes and then kneaded for a while, the surface will be smoother, almost to this level."
"Let's leave it for a while, so that the dough will be more obedient when we make dumpling skins later." After speaking, Jiang Qiuqiu covered the bare dough.
"While waiting, we started preparing the stuffing."
I have to make dumplings, and it's boring to just make one kind.
#stuffing? What kind of stuffing is it? ! #
#我们的好传奇吃吃肉? #
#I don’t want to eat Gugu meat, can I have some bibi meat? #
Everyone wants different tastes. Jiang Qiuqiu watched the barrage, and replied with a hmm: "Yes, in order to meet the needs of different people, today I will make dumplings with five kinds of fillings, and then I will make an assorted platter. Everyone You can choose by yourself."
Without further ado, Jiang Qiuqiu started making stuffing.
The first filling is everyone’s old friend Gugu meat. “The first kind we make fresh meat filling. The meat can be seven points thin and three points fat. If you really don’t like fatty meat, you can choose two points fat. Choose After the meat is prepared, we directly cut the meat into minced meat."
Cut into minced meat, but not completely thin.
When Jiang Qiuqiu makes fresh meat dumplings, he likes to keep the slight shape of the meat, so that it tastes richer. The kitchen knife undulates back and forth on the chopping board, and the lean meat and fat meat are slowly fused together, "After this level, we put the minced meat into a basin."
The key to making dumpling stuffing is to cut the meat and add ingredients, regular salt and soy sauce, and some ingredients to remove the fishy smell. The taste of ginger in this era is not very good. Jiang Qiuqiu made ginger into meat paste, adding In the stuffing, it has the effect of removing fishy smell, and there is no sense of presence.
"After removing the fishy smell, we pour out some purified water, add it in batches and add it to the meat filling while stirring, so that it will have a smoother taste."
"The rest is the last step." After Jiang Qiuqiu finished speaking, she walked to the cauldron and turned on the fire. The orange flame was roasting the black cauldron, and the oil poured into it was gradually bubbling. Some relatively fine dark green particles were picked up from the seasoning box beside the pot.
After a while of zi la la, the spicy and slightly numbing aroma burst out instantly, making the people around the terminal sneezed a little, and the fans who had experienced the spicy and blood rush immediately reacted!
#This is spicy oil! #
"That's right, put the prickly ash into the pot, fry the aroma, then pour the oil into the meat stuffing, and stir well."
While talking, Jiang Qiuqiu scooped up the spoon and put the oil into the small basin. When the meat came into contact with the high-temperature oil, the aroma burst out instantly. Jiang Qiuqiu mixed the pepper oil and stuffing evenly, and sprinkled a handful of pre-cut shallots.
The meat stuffing, which was originally simple, suddenly became attractive.
Then there is Bibi Rou, whose voice is as high as Gu Gu Rou.
In layman's terms, it is beef.