God of Cooking, grilling skewers attracted the fairy beasts

The next day, early in the morning.

Li Heng and the two kids all got up very early because they were all very concerned about the things they left in the kitchen last night.

The three of them washed up as quickly as possible and went straight to the kitchen.

Coming to the place where the mold was placed, Li Heng rubbed his hands, and under the gaze of three pairs of eyes, with some anticipation, he lifted the gauze covering it.

The soup has solidified into a whole mass, like a large piece of transparent amber. If you turn it upside down on the chopping board, you can still see the pig skin wrapped inside.

"Is this the pig skin jelly that Brother Li Heng mentioned?"

The two curious little ones stretched out their fingers and poked here and there.

"Hehehe~ This thing is so fun!"

The elastic pig skin jelly was poked and became dented, but it returned to its original shape immediately after the two little ones let go.

"Go away, this is food, not for you two to play with."

Li Heng reached out to stop the two little ones from making trouble, and then cut a half-inch thick strip from the large piece of pig skin jelly.

He cut off a small slice from the long strip and put it into his mouth.

The chewy and tender pork skin jelly melts into soup with just a slight bite in your mouth. It is not greasy and has a fresh fragrance.

"Not bad! This is the taste. If you dip it in some sauce, it will be even more perfect!"

After eating a small piece of pork skin jelly, Li Heng still felt a little unsatisfied.

"Brother Li Heng, ah~~"

The two little ones didn't even want to say a word. They just opened their mouths wide and pointed at their mouths with their fingers, waiting for Li Heng to feed them.

"You two foodies are everywhere!"

Li Heng had already anticipated the next actions of the two little ones, so while teasing them, he cut two pieces of pork skin jelly and threw them into their mouths respectively.

"Hehe, thank you Brother Li Heng!"

After satisfying their appetite, the two little ones were not stingy in expressing their gratitude to Li Heng. After all, it was worth it to please others just by moving their mouths.

As for Li Heng's teasing towards the two little ones, it was automatically filtered out by their ears.

Anyway, no matter what Brother Li Heng said, he wouldn’t really give them less food.

For this novel and delicious food, just one bite is obviously not enough to satisfy the two little ones.

The two little ones, who were also still unsatisfied, took advantage of Li Heng's back to stretch out their little hands towards the pork skin jelly on the chopping board.

"Just try it! You guys are planning on eating this stuff all you can eat!"

Unfortunately, their every move did not escape Li Heng's attention.

Before he could even open his mouth to eat the pork skin jelly he had just gotten, Li Heng snatched it back.

But the two little ones were not annoyed, because Brother Li Heng told them last night that he would use this thing for breakfast this morning, so they would definitely be able to eat it later.

After Li Heng cuts off enough pork skin jelly, he can start making soup dumplings.

If you want to make buns, the first thing you need to do is to knead the dough.

Take out an appropriate amount of flour, pour it into a bowl, add a spoonful of salt and sugar, and a small bowl of glutinous rice flour, and finally stir them evenly.

The added glutinous rice flour will make the steamed bun skin more translucent and taste chewier.

After thoroughly stirring the flour in the bowl, add a bowl of boiling water and stir with chopsticks while adding.

This step is called "scalding the dough", and its purpose is to prevent the steamed buns from becoming dry and hard.

Then add a bowl of cold water into the basin, stirring as you add.

Wait until the flour is stirred into flocs, then knead them together into a smooth dough.

After kneading the dough into shape, cover it with a lid and let it rise naturally for about one incense stick of time.

This waiting time cannot be wasted, it can be used to prepare the filling for the buns.

The old rule is to cut some scallion and ginger into shreds first, and then use hot water to prepare a bowl of scallion and ginger water for later use.

After doing all this, Li Heng took out a sufficient amount of dragon meat from the ring, some fat and some lean.

After a brief wash, cut into strips and then into thumb-sized pieces.

After all the ingredients are cut, put them into a meat grinder and grind them into minced meat.

Next, process the previously prepared pork skin jelly,

Similarly, cut it into small pieces first, then put it into the meat grinder, beat it into broken jelly, and serve it for later use.

The whipped jelly is crystal clear and still maintains good elasticity.

After preparing the main ingredients for making the meat filling for soup dumplings, the scallion and ginger water should also be ready.

Use your hands to gently knead it for a while to ensure that more onion and ginger flavors are absorbed into the water.

Once everything is ready, you can start seasoning.

First, add two spoons of salt, one spoon of five-spice powder, one spoon of pepper, a little sugar and appropriate amount of soy sauce into the bowl containing the meat filling.

Since Li Heng did not add vinegar this time, the glowing 'special effect' that the two little ones wanted to see did not appear, which made them somewhat disappointed.

"Brother Li Heng, are you really not going to consider adding a little vinegar to it?"

Xiao Chi, who refused to give up, couldn't help but remind Li Hengdao.

"You don't need to add vinegar when making soup dumplings. If you really want to eat vinegar, you can dip it in the soup dumplings after they are steamed."

Li Heng patiently explained to Xiao Chi, but he didn't know that Xiao Chi just wanted to satisfy his desire and was not really jealous.

If you are really jealous, then you have to look at Elder Leng and Senior Sister Lingxuan.

At this moment, he was holding the edge of the basin with one hand and holding chopsticks with the other, stirring the meat filling in the basin constantly.

Even such a simple stirring action actually requires certain skills. You have to stir continuously in the same direction.

While stirring, add the onion and ginger water in several batches.

After the meat filling has absorbed all the sauce, add the next batch of onion and ginger water. This process needs to be repeated three to four times.

After the meat filling is stirred until it becomes sticky, add half a bowl of cooking oil and a spoonful of sesame oil.

Stir the minced meat, then pour in the crushed pork skin jelly and chopped green onions.

Continue stirring to allow the three ingredients to fully blend. At this point the meat filling for the soup dumplings is ready.

Open the bowl containing the dough, take out the dough that has risen, and do not knead it again.

Directly cut the dough into long strips, roll it into long and thin strips, and then cut it into small pieces. Use a rolling pin to roll the small pieces into bun skins that are thick in the middle and thin around the edges.

There is not much to say about the final step of making dumplings, which is basically no different from making ordinary dumplings.

Therefore, Li Heng spent some more time, with the help of the two little ones, before he packed enough food for dozens of people.

"This is really weird! Those guys usually get up earlier than me, why are they nowhere to be seen today?"

After wrapping the buns, Li Heng muttered to himself in confusion, and set up the steamer and bamboo basket.

After the water is heated, put the soup dumplings into the steamer and steam them over high heat for ten to fifteen minutes. The specific time depends on the size of the dumplings.

When the time is up, open the steamer and the soup dumplings with full soup will be ready to be served. The missing author returns and presents the food pictures (*^_^*)