God of Cooking, grilling skewers attracted the fairy beasts

After Li Heng served the two dishes on the table, before he could call anyone, the "gamblers" in the chess and card room arrived at the restaurant on time.

"Let me see what to eat tonight."

Su Lingxuan was the first to stick her head out of the door.

"There are two dishes today! Not bad, not bad!"

Lin Shiqi followed closely behind and entered the restaurant. She saw the dishes on the table at a glance and said with some surprise.

Just two sentences were enough for everyone to get their meals and sit down at the table.

"What kind of egg is this? Why is it yellow?"

Nangong Ya picked up a piece of preserved egg, looked at it curiously, and then put it into her mouth.

"Pidan, I went outside to dig mud yesterday just to make this thing."

Li Heng replied while eating.

"Hahaha~ It has to be you, little brother Li Heng!"

"I didn't expect that a small egg in your hands could be used in so many ways."

Last time it was salted duck eggs, this time it was century eggs, so there are really no two dishes alike.

Li Heng originally thought that some people might not be able to get used to the taste of century eggs, but it turned out that everyone seemed to enjoy eating them.

He also picked up a piece of cold preserved egg, coated it with some sauce on the plate, and put it into his mouth.

I found that with the addition of various seasonings, the preserved eggs lost their pungent alkaline taste and were indeed much more delicious.

Although Lu Xiaoxiao disliked the lack of meat, he ate no slower than the others. It was obvious at first glance that he was a guy who said one thing and thought another.

After tasting the cold dish, Li Heng scooped himself a large spoonful of century egg and tofu soup and poured it on the rice.

The colorful colors look very appetizing.

The yellow one is preserved egg; the white one is tofu; the green one is chopped green onion; and the red one is fire spirit fruit.

"Suck~"

After Li Heng mixed the soup and rice, he couldn't wait to take a big sip.

The rich soup combines the flavors of different ingredients together, giving it an unusually rich taste.

Ten minutes later, the plates and soup bowls on the table were, as expected, empty.

After dinner, when Li Heng was walking in the yard, he suddenly remembered that the butter he made a few days ago seemed to have not been used yet.

I said I would make cookies, but I haven’t made them for such a long time. Fortunately, I have nothing to do tomorrow, so I can make some for the two little ones.

In the blink of an eye, the boring night passed.

Breakfast consists of fried dough sticks with soy milk. Li Heng no longer has to do this simple task himself.

There would be no problem at all handing it over to his apprentices.

So for today's breakfast, Li Heng only opened his mouth, and he was the first to suggest frying dough sticks.

In fact, before he went to bed last night, he had already soaked the glutinous rice in water in preparation for breakfast the next day.

Who knew that Li Heng changed his mind again today.

But it doesn’t matter. You just eat whatever you want, so other people won’t have any objections.

However, the glutinous rice that was soaked last night cannot be used now. If it continues to be soaked, it may go bad over time.

Li Heng would definitely not let this happen. When he changed his mind, he had already thought of where to put the glutinous rice.

Since you can’t use them for the time being, you might as well make them into glutinous rice flour.

So after Li Heng finished eating two fried dough sticks and drinking a cup of soy milk, he started to take action.

First, take out the glutinous rice and drain the water, then grind the glutinous rice into fine powder just like grinding soy milk.

The difference between the two is that grinding soy milk requires adding water, while grinding glutinous rice flour requires maintaining a relatively dry environment.

Even so, the ground glutinous rice flour still feels wet.

This is of course because they have been soaked in water for a night and will absorb some water.

In order to facilitate storage, the wet glutinous rice flour also needs to be dried.

The sun had not yet risen in the morning, so Li Heng had to rub a small "sun" by himself.

He had had a similar experience before when he was hiding from the rain in a cave, so he was naturally adept at doing it again.

The temperature control is also just right.

It can ensure that the glutinous rice flour can be dried quickly, while preventing the glutinous rice flour from being directly roasted.

During the baking process, the glutinous rice flour will clump into small lumps after being heated. This is a normal phenomenon.

Because the dough lumps can be immediately restored to their original state with just a little pressure.

After baking for about five or six minutes, the moisture on the surface of the glutinous rice flour has evaporated.

When Li Heng put away the dry glutinous rice flour, he was also thinking, should he make glutinous rice balls first or glutinous rice cakes first?

He wanted to eat both of them because he hadn't eaten them for a long time.

After making the glutinous rice flour, since it was still early, I went to the cowshed first and came back an hour later.

"It's almost time!"

Li Heng looked up at the sky and talked to himself.

The two kids took their two calves and played wildly on the grass for a long time. They should have almost digested their breakfast.

"When is it almost time?"

The two happened to hear Li Heng mumbling to himself and felt a little puzzled, so they asked Li Heng.

"Of course it's time to make something delicious!"

"Good! Good!"

When the two little ones heard this, they immediately became so happy that they jumped into the kitchen following Li Heng.

They have been living a very comfortable life these days.

Because in addition to three meals a day, there are now two more times for snacks, once in the morning and once in the afternoon.

After arriving in the kitchen, Li Heng first took out the hard frozen butter from the refrigerator.

After cutting off a piece from it, he packaged the remaining butter and put it back in the refrigerator.

The first step is to thaw the butter. When on Earth, Li Heng would use a microwave to perform this operation.

Of course, there is no need to be so troublesome now. He puts the butter into the pot that will be used later and heats it directly with flame.

After processing the butter, Li Heng took out another sour fruit, cut it in half, and squeezed out half a cup of juice for later use.

Take out four to five taels of white sugar, use the power of the kitchen god to grind it into a finer powder, and then add it to the melted butter.

The reason why powdered sugar is added here instead of larger particles is to avoid the formation of relatively large pores inside the final cookies.

Mix the powdered sugar and butter thoroughly, then add the tart fruit juice and mix again.

Finally, add ten taels of low-gluten flour. Li Heng had already used how to get low-gluten flour from ordinary flour when he was making flower cakes in Miaoyin Sect.

Next, use a spatula to stir in the flour and butter.

It should be noted that stirring and the stirring in the first two steps are different operating methods.

If you stir it directly, the flour is likely to become glutenous, which will result in the biscuits being hard and not crispy.

You can stop when the flour in the bowl becomes dough and there is no dry powder.

Next, take out the dough, place it on the chopping board, and roll it into long strips as thick as your arm.

Then wrap the dough with kraft paper and freeze it in the refrigerator.

After the dough is frozen, take it out and cut it into evenly thin slices and spread it flat on a baking tray.

Preheat the oven, then put in the cut cookie dough and bake for a quarter of an hour, and the delicious sour fruit cookies are ready.

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