It was just before 6 o'clock when Qin Huai and Ouyang got home.

Qin Huai planned to try the simpler Sixi glutinous rice dumpling first, which he knew by hearing the name.

Qin Huai can make glutinous rice balls.

He can not only make glutinous rice balls, but also Yuanxiao. Tangyuan is a must-eat snack on the fifteenth day of the first lunar month in the Qin family. No matter how much or how little, you must first eat a bowl of glutinous rice balls with dinner, usually filled with sesame seeds.

Later, it was very popular to eat fruit glutinous rice balls in Qiu County, and Qin Huai also tried to make them a few times. Perhaps because the recipe was wrong, the taste was not very satisfactory. After a few times, the Qin family followed the trend and returned to the embrace of sesame-filled glutinous rice balls.

As for Yuanxiao, when Qin Luo was watching TV, he discovered that the glutinous rice balls in the north and south are actually different. The ones in the south are called glutinous rice balls, and the ones in the north are called Yuanxiao. Tangyuan is made from wrappers, while Yuanxiao is rolled out, and Yuanxiao is bigger. Qin Luo

Immediately I didn’t even want to eat the dim sum in Gong Dou Opera, I just wanted to eat Yuanxiao.

Qin Huai tried making Yuanxiao several times according to the recipes in "The Encyclopedia of Desserts". Qin Luo found that they were not much different from glutinous rice balls, and the skin of Yuanxiao was not as smooth and sticky as glutinous rice balls. The most important thing is that all Yuanxiao are sweet.

, unlike glutinous rice balls and meat fillings, Yuanxiao has been relegated to the sidelines after eating it a few times.

Over the years, there have been many more dim sums relegated to the cold palace by Qin Luo than the concubines in the TV series who have been relegated to the cold palace by the emperor.

In Qin Huai's opinion, making glutinous rice balls is very simple.

This snack is basically not difficult. Even though Sixi Tangyuan is a complex type of glutinous rice balls that requires 4 kinds of fillings and 4 shapes, its seasoning and fingering are not very difficult.

Although the game system complains all the time that Qin Huai does not style dim sum at all, there is indeed no need to style many dim sum.

There are 4 shapes of Sixi glutinous rice balls, which is also to distinguish the glutinous rice balls with different fillings to avoid mixing them during cooking.

Qin Huai started studying the recipes as soon as he got home.

The recipe was very simple. Qin Huai browsed it briefly and made a note of it in his mind before starting to make the dough.

When making Sixi glutinous rice balls, the skin is the most troublesome.

You need to use special water-milled flour, also called glutinous rice flour, which is actually made from glutinous rice flour. If you want to make water-milled flour by hand, the steps are very complicated. You need to soak the glutinous rice overnight, grind it into a pulp with water, and then put it in a cloth bag and hang it up overnight.

, drain the water from the slurry, break up the remaining wet glutinous rice flour in the bag and dry it, which is the water-milled flour suitable for making glutinous rice balls.

This is an old practice from the past.

It's different now. With the advancement of science and technology, you can buy water-milled powder directly in supermarkets, with any quality and grade you want.

Qin Huai found six bags of unopened water-milled powder from the cabinet, of different brands. He picked out the best-looking bag based on the packaging and ingredient list, poured it into a small bowl, and stirred it into a dough with cold water.

When Qin Huai first moved in, the cabinets in the kitchen of this house were empty, and there was not even rice in the house.

When Qin Huai brought ingredients from Huang Ji home for the first time to practice crab roe Shaomai, there were more ingredients at home.

There are all the ingredients needed for all kinds of baking dishes, including all kinds of sugar, all kinds of powder, all kinds of yeast...even the cleaning lady bought 6 rolling pins.

Qin Huai felt that the house was too small and the conditions did not allow it, otherwise Gong Liang would definitely ask the cleaning lady to order a super large steamer of the same style as Huangji and stuff it into the kitchen.

Qin Huai slowly pressed the dough into a thin cake shape and cooked it in boiling water.

Ouyang stood outside the kitchen and watched. He was shocked when he saw Qin Huai put the rice balls into the pot directly. He thought that he had offended Qin Huai in the past two days. Qin Huai was determined to take revenge on him and cooked a pot of rice balls for himself.

Ouyang began to reflect on what he had done in the past two days.

Could it be that he drank four cups of hand-made lemon tea yesterday and didn't bring Qin Huai one cup, which made Qin Huai feel unhappy.

Or it was revealed that he went to Guanhe Tower for a secret meal the day before yesterday. Qin Huai, as Huang Ji's chef, decided to give himself some color.

Or maybe Qin Huai discovered that he secretly ate three large packages of cheese sticks when he went home this morning?

Ouyang looked at the dough balls rolling in the boiling water and swallowed nervously.

This is glutinous rice flour dough. If you eat it hard, it will fill your stomach.

Can he apply for dipping it in sugar later?

Is it too late to confess now?

"I didn't mean to go to Guanhe Tower to eat the day before yesterday. I just heard that the food there is pretty good," Ouyang said.

"The dishes at Guanhe Tower are pretty good. The squirrel mandarin fish is the signature, and the water shield tofu soup is also very famous." Qin Huai nodded.

Ouyang:?

That's not it?

Ouyang continued to confess: "I didn't mean to eat all the cheese sticks in the refrigerator. I mainly couldn't hold it back. That stuff didn't occupy my stomach at all. I couldn't stop eating one after another. You know me, before

I have been so poor for two years that I can't even bear to eat a cheese stick. Sometimes, Huihui would give me one before I could eat it. Now that there are so many cheese sticks in front of me, I really can't resist their temptation.

"

Qin Huai stared at the pot without looking at Ouyang. Seeing that the dough had floated, he quickly ordered some water, turned down the heat, and cooked the dough thoroughly.

Qin Huai suffered a loss in this regard when he first made glutinous rice balls. The dough was not cooked thoroughly and the pot of glutinous rice balls was completely ruined.

"You also like to eat cheese sticks. Tell me earlier. You can write a note and stick it on the refrigerator later, telling the cleaning lady what flavor you want to eat. She will buy new ones every day."

"Don't just eat cheese sticks, eat some fruit too."

"Ah?" Ouyang was confused.

While Ouyang was confused, the dough in the pot had been cooked. Qin Huai took out the dough and soaked it in cold water without draining it. He spread the dough on the chopping board and kneaded it, added cooked lard, and started to look like

Knead the dough as you would knead dough.

At this point, Ouyang understood.

Oh, it turned out that instead of letting him eat boiled glutinous rice dumplings, Qin Huai was really making snacks.

Only then did Ouyang feel relieved and continued to watch aggressively.

The steps of kneading the dough are very similar to that of kneading the dough. They are kneaded repeatedly until the dough is smooth and not sticky.

After kneading the dough, Qin Huai began to make glutinous rice balls.

The fillings are all brought from Huangji in the afternoon.

The four fillings of Sixi Rice Balls are actually very simple. To put it bluntly, there are two salty fillings and two sweet fillings. The vegetable and pure meat fillings are salty fillings, and the bean paste and sesame fillings are sweet fillings.

Qin Huai also asked Huang Shengli in the afternoon, and received a positive reply that the filling of Sixi glutinous rice balls is the most common filling.

This snack is a home-made snack that every household in Longcheng makes. In the early years, there were small stalls selling it everywhere in the streets and in front of schools. For such a home-cooked snack, the fillings must be the most popular and common.

Qin Huai didn't prepare much ingredients. He only made 16 glutinous rice dumplings in total, 4 gnocchi in one serving, that is, 4 portions.

Sixi glutinous rice balls are absolutely large glutinous rice balls, several times larger than ordinary small glutinous rice balls. They are sold in high-end and more sophisticated stores in small bowls. One glutinous rice dumpling, both in terms of quality and price, goes up instantly.

Qin Huai's family didn't have that many bowls, so he found four big bowls and prepared to squeeze four glutinous rice balls into one bowl to make ends meet.

For Qinhuai, cooking glutinous rice balls is more difficult than making dumplings.

Friends whose mothers are not good at cooking know that mothers who are not good at cooking can easily overcook the glutinous rice balls.

When the glutinous rice balls are put in, there is a pot of glutinous rice balls in the pot. When the heat is turned off and the lid is opened, there is a pot of sesame and glutinous rice skin soup in the pot.

Qin Huai is also someone who has practiced cooking for such a long time. It is definitely impossible to make such a stupid mistake as boiling the glutinous rice balls. However, if you want to cook the glutinous rice balls well, especially the large glutinous rice balls like Sixi glutinous rice balls, you also need certain skills.

.

To cook glutinous rice balls, boil water and then add it gently along the edge of the pot. While cooking, stir gently from time to time to prevent the glutinous rice balls from sticking to the bottom. When the water in the pot boils again, add water in time to keep the water at a boil.

In the non-rising state, wait until the glutinous rice balls finally float, then cover the pot and cook over low heat for two minutes, it is considered done.

The above is theoretical knowledge.

In actual operation, there is a lot of room for upward and downward movement.

For example, glutinous rice balls are made of glutinous rice. In theory, if the chef's level is high enough, the final cooked glutinous rice balls can be made to look white and translucent like white porcelain, so glutinous that they will stick to the bottom when you pinch them with chopsticks, and the fillings will not stick to your teeth when eaten.

Full but not overflowing.

The above are all theoretical.

Generally speaking, glutinous rice balls are a snack that looks very homely, but has a very high upper limit and a very low lower limit.

This directly made Qin Huai a little nervous when cooking glutinous rice balls.

How can I put it, cooking glutinous rice balls gives the feeling of making soup.

The last time Qin Huai stared at a pot so nervously, always paying attention to the state of the water in the pot, was when he was making soup stock in Yunzhong Canteen.

Finally, the glutinous rice balls came out of the pot.

There is no strong aroma, just a faint smell of cooked glutinous rice flour.

Qin Huai filled 4 bowls of glutinous rice balls, one for himself, one for Ouyang, one for Gong Liang, and one for Guo Mingzhu. The two bowls next door were placed in the insulator first. After Qin Huai and Ouyang finished eating, they made sure there was no overturning and there were no problems.

Send it over again.

Yes, there is even a thermos in the kitchen.

The freshly cooked glutinous rice dumplings were so hot that even if the skin seemed not to be hot anymore, Qin Huai did not dare to take a bite. Without Qin Luo as a reference, Ouyang did not dare to take a bite rashly, so he could only blow on the glutinous rice dumplings while blowing them.

Blow and sniff.

Qin Huai didn't know what kind of smell he could smell. There was no fragrance in the dumplings. At most, it smelled like cooked glutinous rice flour, not even a refreshing fragrance.

"What kind of glutinous rice balls are these? They are so big and strangely shaped. I saw when you made them just now, they seemed to have meat fillings in them." Ouyang asked.

"Sixi Rice Balls, Longcheng's special snack, I have never eaten it before. I checked the recipe online and tried to make it today."
To be continued...