Douluo Continent on the tip of the tongue

Chapter 318
The white porridge is still as delicious as yesterday. Today, Qi Han chose to add sugar to the white porridge, which is a way to try the way of eating sweets.

There is no need to add too much sugar, the porridge is already thick, if it is too sweet, it will be a bit greasy, which will affect the taste instead.

Picking up the bowl, he took a big mouthful of the porridge with a hint of sweetness, and the sweetness remained between his lips and teeth.

In the viscous rice soup of white porridge, there is a lot of starch left.

These gelatinized starches are completely released from the rice grains during the porridge cooking process, poured into the rice soup, and decomposed by salivary amylase, bringing a slight sweetness of maltose, which is added to the porridge itself When the white sugar is mixed together, the original light sweetness becomes more intense.

From silky in the mouth to fragrant on the lips and teeth.

Such a simple white porridge brings a gourmet experience that is not simple at all.

After taking a mouthful of white porridge, feeling the warmth in his stomach, Qi Han turned his gaze to the three kinds of pastries he ordered.

Crab cakes, crispy balls and sweet soft taro.

The crab cake is ellipsoidal in shape, and its surface has a peculiar color of orange-red.

Qi Han is no stranger to this color.

Crab roe is such a color.

Reminiscent of the name of the pastry itself, Qi Han became interested, directly picked up one with his hand, and looked closely at it.

Get closer, and the smell of the crab cake slowly penetrated into Qi Han's nostrils.

Crab cakes are steamed rather than baked, so the aroma will be lighter, and the cake aroma will not hit your face like entering a cake shop.

Amidst the traces of sweetness, there is a crab fragrance attached to it. The crab fragrance is not strong, but it seems to have magical power, which makes the mouth water.

The crab cake is not big, slightly smaller than an egg, and it is a very soft pastry from the feedback of the hand feel.

So Qi Han took one bite, and it was half of the crab cake.

After chewing for a few times, Qi Han had a look of amazement on his face.

The taste of the crab cake is waxy, soft and elastic, Qi Han is somewhat familiar with this taste, and he can't help but think of a kind of Blue Star food.

Fat cake.

Yes, the taste of this crab cake is quite similar to hair cake, but the specific taste is different.

It has the same sweet taste as the hair cake, and it also has a strong crab aroma, which slowly overflows between the mouth and mouth as the chewing process.

If you have to say it, this is probably a crab roe-flavored hair cake?

If there is such a taste.

The taste of crab does not conflict with the taste of sweetness. Don't forget that Qi Han once cooked oranges stuffed with crabs, and the hint of orange fragrance highlights the pure and delicious taste of crabs.

This crab cake also has the same effect. Although the main body is a soft pastry similar to hair cake, it is full of crab flavor after one bite.

After savoring it for a while, Qi Han threw the other half of the crab cake into his mouth, his expression was a little more unsatisfactory.

Not enough to eat.

Fortunately, there are two other pastries.

Qi Han reached out to pick up the puff pastry balls and started to size them up.

To be honest, the first time Qi Han saw this name, what Qi Han thought of was a common snack in Blue Star.

Taro Sweet Potato Balls.

The surface of this dish is golden yellow, and it is extra crispy after deep-fried, but the inside is soft and mellow.

Especially at the moment when it is just out of the pot, the explosive sweetness is really greedy.

But when he actually saw the crispy crispy balls, Qi Han knew that the two had nothing to do with each other.

Crispy Crispy Pills are also spherical, but larger, about half the size of a fist.

On the golden surface, white sesame seeds are evenly sprinkled, and when you get closer, you can smell the rich aroma after frying.

On the surface, these crispy crispy balls look a bit like mochi balls.

However, the feedback to Qi Han is not the same as Mayuan, and...

Why do you feel a little light?
Wouldn't it be hollow?
Thinking of this, Qi Han couldn't help picking up the crispy crispy balls and took a bite.

"Crack, click." After a crisp sound, a strong fragrance burst out from Qi Han's mouth.

This crispy crispy ball is salty. The slightly salty crispy skin becomes crispy and attractive during the frying process. The sticky white sesame on the surface has the unique aroma of sesame, which adds to the monotony. The deep-fried aroma of the saffron adds an extra touch of color, making it rich and three-dimensional.

This feeling... is it a bit like the meringue of spring rolls?
Qi Han fell into deep thought. He followed the bitten gap and looked inside the puff pastry balls.

It was completely hollow.

A thin layer of puff pastry on the outside is the whole of this puff pastry ball.

So... these are spring rolls that look like mochi balls and have no filling inside?
But not to mention, this pure crispy and fragrant taste is quite interesting.

When Qi Han ate spring rolls in his previous life, he thought about what it would taste like if there were no fillings inside.

Now, I have experienced it in this Douluo Continent.

Although it was half the size of a fist, the completely hollow puff pastry balls didn't have much weight, and Qi Han ate them up in two or three bites. Immediately afterwards, Qi Han turned his attention to the last kind of pastry.

Sweet and fragrant soft taro.

The word "taro" in this delicacy also easily reminds Qi Han of sweet potato balls.

No... why do you always think of sweet potato balls?

Maybe it's been too long since I haven't eaten?

Qi Han was thoughtful.

It seems that I have to find an opportunity to exchange this sweet potato balls later.

If I remember correctly, it seems to be a one-star dish.

Shaking his head, Qi Han refocused his attention on the only pastry left on the dinner plate.

The more you look at it, the weirder Qi Han's expression becomes.

Finally, he couldn't help but picked up the table spoon on the side, and gently patted the sweet and fragrant soft taro with the back of the spoon.

"Snapped!"

After a soft sound, Qi Han became more and more determined when he saw the lavender and shiny surface of the sweet and fragrant soft taro quickly rippling and shaking twice with the pat on the back of the spoon.

That's right, it's you!

Buttocks...ah no, bunny pudding!
This sweet and fragrant soft taro is actually similar to the rabbit pudding that Qi Han had eaten several times in his previous life.

Although it is not molded into the shape of a rabbit, it is just a simple small square shape, but the lustrous lavender, and the same elastic performance, are almost not much different from the bunny pudding.

Interesting, is this taro-flavored milk pudding?

With this in mind, Qi Han scooped out a spoonful of sweet and fragrant soft taro from the side of his dining spoon, and put it in his mouth.

The sweet and fragrant soft taro tastes soft, waxy and slightly elastic. With the chewing process in the mouth, it naturally exudes a milky fragrance, and in this rich milky fragrance, there is also a fragrant taro fragrance. The aroma of this taro is more mellow than the milk aroma.

Therefore, by adding it, the milk flavor seems to have been sublimated, and it is a bit thicker.

It really feels like milk pudding, or...is this taro-flavored milk pudding?
Qi Han couldn't help but smile a little more on his face.

Many of the new delicacies I have tasted so far can find the same type of dishes in Lanxing. Perhaps this is exactly what the saying goes, never changing.

Even in different worlds, there is a common language in cooking methods.

After eating the three cakes, Qi Han continued to drink his sweet porridge one mouthful after another, until the sweet porridge was finished, then put down the meal fee and turned to leave.

He saved his appetite specially today, and he can still go to the food court at this moment.

　Let's talk about Rongda's new book "Girl Farewell to the Show". It has been a trap since I was a young scholar. Rongda's style of writing never disappoints. Today Rongda's new book is on the shelves, and old book fans must support it.

　　(ps: This is really not py, because I really can't afford to be a py)

　　
　
(End of this chapter)