delicious master

Chapter 164 Finished
After filtering out all the impurities and the floating powder from the stirring, Tang Xiaokang lit the stove and began to heat the pan and pour oil.

Sanbuzhang is an extremely time-consuming and labor-intensive dessert, and it really becomes a Condor Hero after making it.

Slowly pour the egg liquid mixed with cassava flour into the pot. If it is poured directly, a little floating powder will still be produced, and the filtering effect will be reduced.

Tapioca flour can increase the elasticity of Sanbu stick, so it will be used in many desserts.

The fire on the stove should not be too high at the beginning, and should be heated over medium heat. During this period, the spoon should be stirred in the pot constantly so that the egg liquid in the pot can be heated more evenly.

As the temperature continues to rise, after evaporation and concentration, the egg liquid in the pot will slowly appear a lot of coagulation.

This is when the real focus begins.

Stir continuously in one direction. At this time, pay attention to the rhythm. Gently beat the egg liquid and water on the outside evenly so that it can be heated better. If not, stir the liquid that has begun to condense in the middle. If not, Let him get scorched.

This is an exhausting process that requires no pauses and constant stirring to make the runny solids in the pot elastic and pliable.

As Tang Xiaokang stirred step by step, all the liquid gradually disappeared and turned into a sticky substance like sesame paste. The egg was a little reddish in color, very nice, chicken oil red.

Constantly stirring this paste-like viscous substance is not yet fully formed, so the speed does not need to be too fast, just uniform.

At this time, the three non sticks are basically three sticks. After stirring, it will stick to the bottom of the pot and pour out.

If it is a non-stick pan, it will be a little easier, but if you want to use an iron pan like Tang Xiaokang, you need to test the chef's reaction speed. You can't let the egg liquid stick to the bottom of the pan for too long, otherwise it will be easy. It will become burnt.

The chef's spoon was constantly stirring in the pot, and as time passed, the entire egg liquid became a puddle of batter.

Tang Xiaokang's spoon kept stirring evenly in the pot, and the Sanbuzhan in the pot gradually made some strange sounds. The stirring of the spoon in his hand was rhythmic, with a watery crackling sound, which made Tang Xiaokang feel a little embarrassed , This kind of ghostly voice is easy to spoil children!
Looking at Xiao Yuanyuan sideways, Tang Xiaokang breathed a sigh of relief when he found that Xiao Yuanyuan was dozing off in a daze.

If Xiao Yuanyuan heard such a strange voice, it would be difficult to explain it to the children.

Even if you are a non-conformist, you can still make the whine of driving. This thing is indeed beyond the reach of ordinary people.

With emotion in his heart, Tang Xiaokang's movements in his hands did not pause. As the three-no-stick look gradually took shape, Tang Xiaokang began to exert force.

The strange sound of Sanbuzhan is because there is a lot of water in it, and the water needs to be evaporated a little bit, otherwise it will seriously affect the final taste.

As Tang Xiaokang gradually exerted force, the bang bang sound of the spoon hitting the iron pan gradually overwhelmed the strange stirring sound.

The whole Sanbuzhang began to become more viscous and elastic.

Now I can barely see some shapes, at least not the shape of the puddle of water at the beginning, it looks a bit like plasticine with more water.

But the chicken oil red color looks a little comfortable.

The yolk of the egg looks like a little sun, a bit like the yolk of a fried egg in comics.

At this time, it is not only stirring, but also beating is needed to make the three non-stick more tenacious.

The iron spoon banged against the big pot, flattening the eggs in the pot again and again, flipping, flattening, flipping and flattening.

Pour in an appropriate amount of peanut oil, not too much, just a little.

When making this dessert, many people will add a certain amount of cooking oil to reduce the difficulty of making it. It is true that if more oil is added, it can make the three non-sticks easier to shape, but this will also cause the problems mentioned above. , that is, the taste and texture of the three non-stick will be affected.

The whole process lasted for about 10 minutes. During this period, Tang Xiaokang added peanut oil once to strictly control the amount of oil during production.

The sound of iron objects colliding was a little loud, which completely woke up Xiao Yuanyuan, who had been drowsy, and watched Tang Xiaokang's production with wide eyes.

Xiao Yuanyuan couldn't figure it out, the bottle of egg water she saw just now turned into glutinous rice dumplings in such a short period of time.

Now Sanbuzhang has appeared a little bit, at least it will not stick to the bottom of the pot and the iron spoon like before.

Constantly beating and rolling, then turning the edge, beating and rolling again, under Tang Xiaokang's continuous beating, it was formed little by little.

After nearly 1000 times of beating, this complete three non-stick was really done well.

The prepared San Bu Zhi looks very interesting, like a round little sun, with a great color and a little shine. This is because the oil shine is refracted by the kitchen light.

It looks a bit like mochi, but it does, like egg yolk mochi, but because of the constant stirring and beating, the taste will be better.

It is very easy to pour the three non-stick in the pot into the dish without any difficulty.

The whole Sanbuzhang directly followed Tang Xiaokang's movements and slid into the prepared plate, very elastic, like jelly.

"Master Tang, what is this?"

Little Yuanyuan is not as tall as the counter in the back kitchen, only a small head sticks out from under the counter, looks at the Sanbuzhang on the plate, and asks curiously, this strange thing looks very interesting.

"Three non-stick, this is a dessert."

Smiling and touching Xiao Yuanyuan's head, Tang Xiaokang walked to the hall with Sanbuzhan and a pair of chopsticks.

"Hurry up and taste it, this is a dessert that could only be eaten in the palace before."

"Wow, that's awesome!"

Listening to Tang Xiaokang's words, Xiao Yuanyuan followed Tang Xiaokang out with a look of amazement.

Palace cuisine, these four words are basically unimaginable representatives for Xiao Yuanyuan. She never imagined how delicious the food in the palace used to be.

She had only seen this kind of thing in TV dramas.

"so cute."

Climbing to the chair and sitting, watching Tang Xiaokang push the Sanbuzhan in front of him, the color of egg yolk, like a warm little sun, with the scent of sweet-scented osmanthus.

"Try it, it doesn't stick to the plate, the spoon, or the teeth, so it's called the three non-sticks. My grandfather made it for me before."

(End of this chapter)