Space Farming: Traveling through Ancient Times to Do Business

Then, Jiang Xue began to make it. She first poured the rice flour into a clean container, then slowly added clean water and stirred it evenly into rice paste. During this process, she reminded the cooks to pay attention to the thickness of the rice paste to ensure the final taste.

The next step is to prepare lime water. Jiang Xue mixed lime and water in a certain proportion, stirred them evenly and let them stand for a while. She explained that this step needs to be done carefully because lime water is corrosive and must be ensured not to splash onto the skin.

Jiang Xue then poured the rice slurry into the pot and slowly heated it over low heat. She stirred it as it cooked to prevent it from sticking to the bottom. When the rice slurry began to thicken, she quickly turned off the heat and poured the rice slurry into a container filled with lime water.

"This step is critical," Jiang Xue reminded. "After pouring the rice slurry into the lime water, you need to stir it quickly to mix the two thoroughly. In this way, the rice slurry will solidify into the shape of cold shrimps under the action of the lime water."

As Jiang Xue stirred, the rice slurry in the container gradually turned into transparent lumps. She gently picked up a piece with chopsticks and showed it to the cooks: "This is the cold shrimp. Look, it's crystal clear and shaped like a shrimp."

Next, she prepared the syrup. Jiang Xue added brown sugar to water and boiled it down. She stirred it with a spoon to make sure the sugar was fully dissolved. When the syrup was cooked to perfection, she poured it into a clean container and let it cool slightly.

The last step is to mix the shrimp with the sugar water. Jiang Xue takes out the shrimp and puts it in a bowl with the sugar water, then sprinkles some crushed peanuts or dried nuts as decoration. She stirs it gently to mix the shrimp with the sugar water.

"This is how a bowl of delicious cold shrimp is prepared." Jiang Xue said with a smile, "You can try it and see how it tastes."

The cooks came forward one after another, carefully taking the bowl from Jiang Xue, their eyes gleaming with anticipation and curiosity. They couldn't wait to scoop up a piece of cold shrimp with a spoon and put it in their mouths to taste it carefully.

"Wow, what a refreshing taste!" a cook exclaimed, with a pleasantly surprised expression on his face, "The cold shrimps are smooth and tender, and the syrup is sweet but not greasy. It's so delicious!"

The other chefs also nodded in agreement, praising Jiang Xue's cooking skills. Jiang Xue looked at their reactions and felt very satisfied and happy.

"Cold shrimp is a very suitable dessert for summer." Jiang Xue continued, "Not only can it relieve heat and cool down, but it also provides rich nutrition. When we open tomorrow, we can use cold shrimp as one of our specialties to attract more customers to taste it."

"Then let's prepare well." Jiang Xue encouraged, "We have to make sure that when we open tomorrow, we can present the most perfect cold shrimp to our guests. Does anyone have any questions or suggestions?"

The cooks all shook their heads to indicate no, but they knew Jiang Xue was someone who was good at listening and accepting suggestions.

"Miss Jiang, I think we can sprinkle some osmanthus on the cold shrimps to increase the aroma and taste. The sweet fragrance of osmanthus and the cold shrimps complement each other and may make customers like it more." The cook mustered up the courage to put forward his suggestion.

Jiang Xue's eyes lit up after hearing this, and she nodded in agreement: "Your suggestion is very good. Osmanthus can indeed add a unique fragrance to the cold shrimp." But then she frowned slightly, with a look of regret: "It's just that osmanthus may not be easy to find in this season."

The other cook immediately shook his head and took over the conversation: "Miss Jiang, don't worry. Feng's grain store has osmanthus flowers. They have dried osmanthus flowers all year round, and many pastries need them. We can go there to buy some."

After hearing this, the regret on Jiang Xue's face disappeared instantly, and turned into joy: "Really! Then let's go to Feng's grain store to buy some dried osmanthus. I believe that with the blessing of osmanthus, our cold shrimp will definitely be more popular."

The chefs all nodded in agreement, knowing that with the embellishment of osmanthus, the taste and aroma of the cold shrimps would be greatly enhanced. So everyone began to get busy, preparing the ingredients and adjusting the taste to ensure that the most perfect cold shrimps could be presented to the guests when the restaurant opened tomorrow.

An hour later, Jiang Xue looked at the chefs in front of her and saw that they had already mastered the techniques of making ice jelly and cold shrimps, and nodded with satisfaction. She smiled and said to everyone, "The weather is getting hotter and hotter, I think we can serve the last dish together."

When everyone heard this, they looked at each other in surprise: "There's more?"

Jiang Xue smiled and nodded, saying, "Yes, the last dish is called Lianggao."

The chefs gathered around and curiously asked about the making method of Lianggao. Jiang Xue patiently explained: "The main ingredients of Lianggao are glutinous rice flour and water. We need to mix the glutinous rice flour and water in a certain proportion and stir them evenly, then pour them into the mold and steam them. The steamed Lianggao tastes soft, sweet and delicious. When paired with special syrup, it is a very suitable dessert for summer."

But there is no glutinous rice flour here." Butler Chen frowned and raised a practical question.

Jiang Xue thought for a moment and said decisively, "Manager Chen, please go to the Feng family grain store to buy some glutinous rice flour."

Butler Chen nodded, turned around and prepared to go to the Feng family’s grain store.

Jiang Xue continued to explain the production method and characteristics of lianggao to the chefs. She hoped that everyone would have some understanding of the upcoming new products and be able to make them skillfully on the opening day.

The chefs listened with great interest and expressed their willingness to study hard and prepare for the opening of the store.

After a while, Butler Chen returned to the kitchen with the purchased glutinous rice flour.

Jiang Xue took the glutinous rice flour, gently stroked the fine powder, and said to everyone with a smile: "Now that all the materials are complete, we can start preparing the jelly. Although the production of jelly seems simple, every step is crucial and needs to be taken seriously."

She explained the making process of the lianggao in detail: "First, we mix glutinous rice flour and water in a certain proportion and stir them into a uniform rice paste. Here we need to pay attention to the moderate stirring force to avoid too many bubbles. After stirring, we pour the rice paste into the mold and then put it in the steamer to cook."

"The steaming time is the key." Jiang Xue emphasized, "Generally speaking, we need to steam for about 30 minutes until the jelly is fully cooked. During the steaming process, we must always pay attention to the heat to avoid too high a heat causing the jelly to be too dry or too low a heat causing the jelly to be undercooked."

"The steamed jelly needs to be left for a while to cool naturally," Jiang Xue continued. "This way, the jelly will be softer and easier to remove from the mold. During the cooling process, we can prepare special syrup. The preparation of syrup is also important. You need to mix brown sugar and water in a certain proportion and simmer over low heat until the syrup becomes thick."