After I quit the circle, I relied on the God of Cooking system to become popular

After several rounds of improvement by the two of them, the official version of fried pumpkin flower stuffed meat was completed by him at the request of Shi Chengyan.

Because he participated in the whole process of improvement, Shi Chengyan did not overturn the car, and a plate of finished products was neatly placed on the plate and became a dish in today's dinner.

The gardenia has also undergone a simple astringent treatment, and it is fried with chili and diced meat, which is completely different from Juyuan's method, but Juyuan's acceptance of spicy food is also very high. So both Liang Jiye and Xu Gaocen were looking forward to the taste of this dish.

Today, after tossing in the kitchen all afternoon, I made these two "flower delicacies".

Among these two dishes, fried pumpkin flower stuffed meat is absolutely in line with the system standard, and even reached a grade A score in the system score. As a dish with relatively simple ingredients and procedures, this score is already quite high. .

As for fried pork with gardenia flowers, the system’s score is relatively not so high, only B+, but fortunately, Shi Chengyan’s own craftsmanship is good enough, so it was included in one of the five types by the system, and now only The next three.

Shi Chengyan calculated carefully in his mind, the flower cake and crystal rose glutinous rice balls must be counted, it depends on what to do with the last one.

"It's been enough to toss this pumpkin flower today, and I haven't had time to make a flower feast." Liang Jiye said, still a little regretful.

Because this is an excuse made by Shi Chengyan, so his mood is not bad, but he can't show it too obviously. Hearing this, he nodded and said: "No way, I don't know it will take so long, but I took a photo when it was just released, and it will be the same when I post it directly.”

"I said, why did you put so much effort into arranging the plates just now? The co-authoring is to make them more photogenic!"

"Hahahaha, there's no way, the camera skills are not enough, so use the angle."

As the two people who attended today's dinner with only their mouths, they gave very high praise to their new products, especially the fried pumpkin flowers. Xu Gaocen's evaluation was very high, and it was a high evaluation as a white case.

"You two didn't learn for nothing. This is enough as a pre-dinner snack in some time-honored hotels."

Shi Chengyan also felt that if pumpkin flowers were not too seasonal and not suitable for use at all, he would definitely consider selling this dish in Chengluju for a while.

Everyone didn't drink tea at night, so Lu Yue opened a jar of red bayberry wine, which she brewed during the harvest season of red bayberry last year. Although the wine was brewed by the farm, the concentration was not low.

Shi Chengyan actually didn't want to drink very much, as he said, he had hurt himself when he was in the entertainment industry, but today's atmosphere is so good, Shi Chengyan didn't want to spoil the fun, so he didn't refuse.

"I told you in advance that everyone should have a few drinks, don't drink too much, you have to get up early tomorrow, and Xiaoyan's stomach is not very good." Although Xu Gaocen didn't stop him, he said hastily.

The old man treasures his grandson's stomach, but he can't ruin it once he brings it out.

Lu Yue took out several beautiful translucent cups and opened them one by one, saying: "Don't worry, each person can have up to two small cups, if there are too many, I will have to worry with them, I only brewed a few small jars last year. "

As she spoke, she poured plum red wine into the transparent cup.

The unique sour and sweet aroma of red bayberry permeates instantly, followed by the strong aroma of wine. Even Shi Chengyan, who is not interested in wine at all, can't help but use his sense of smell to savor it for a while. .

I have to say that there are merits in things like wine that can always be admired by people, but it is by no means pouring down a big bowl of voracious bowls. Shi Chengyan always feels that pouring down wine like that, no matter how good the wine is, it will be ruined up.

Just like this, after a meal, it is also a kind of enjoyment to take a small sip slowly, paired with some small snacks such as roasted peanuts.

Because it has been more than half a year since he had drunk alcohol, the capacity for alcohol that he practiced before seems to be not so useful. It is rare for Shi Chengyan to have a particularly deep sleep, and it is rare for Shi Chengyan not to enter the dream kitchen to practice cooking at night.

When Shi Chengyan woke up the next day, he didn't have the negative effects of a hangover before. Not only did he not feel dizzy or hurt, but he even felt refreshed.

Today Shi Chengyan is going to make flower cakes and crystal rose glutinous rice balls, because the rose sauce that I made before is ready and can be used today.

However, before studying cooking skills, Shi Chengyan helped Liang Jiye to make a big pot of cross-bridge rice noodles, which is also a local special breakfast in Juyuan. Shi Chengyan ate a round belly again, and then followed him to the field I went to pick flowers.

After only staying for a few days, Shi Chengyan can already fully understand why Liang Jiye, who is only in his early thirties, would choose such a life.

It was so comfortable and easy, even Shi Chengyan, who was not so patient in his bones, was a little immersed in this kind of life.

Of course, this emotion is only for a moment.

Only two-fifths of the side missions have been completed, and his journey in Juyuan is almost halfway through, and there is not much time left for him.

The simply pruned flower branches were loaded into the car and taken by Lu Yue to the town for packaging and sent to all parts of the country. Before Lu Yue left, Shi Chengyan specially troubled her to buy and bring some Chengyan to the town in addition to today's vegetables. Rice flour and glutinous rice flour, which Shi Chengyan is going to use to make the "crystal" skin of the glutinous rice balls.

The specific method is a little bit similar to shrimp dumpling skin, but when it is actually made, glutinous rice balls and shrimp dumpling are still completely different.

Although the appearance of crystal glutinous rice balls is very important, for a chef, the taste is the most important thing, so according to the text recipe of the system, this crystal glutinous rice balls are not made completely transparent, but The kind of translucence that can faintly reveal the color of the filling is mainly made of glutinous rice as a raw material, while ensuring the taste and taking into account the appearance.

However, in the case of insufficient raw materials, you still have to learn how to make flower cakes with Liang Jiye first.

As I said before, the flower cakes here in Juyuan are also a kind of moon cakes. In addition to the flower cakes, there are cloud leg fillings. Liang Jiye mentioned it when he took them to buy ham before. Today he So I prepared all the ingredients for flower cakes and cloud leg shortbread in advance, and prepared to make a lot of them with Shi Chengyan.

"Although the shelf life of the cakes we make by ourselves will be much shorter, but I have a plastic sealing machine at home, and it can be stored for at least half a month after being sealed. This time, you will help me. If I make more, we can send them to friends and classmates." A little." Liang Jiye said lightly, Shi Chengyan looked at the bag of flour marked fifty catties a bag he took out, and had a premonition that he might not be very free these two days.

However, Shi Chengyan didn't have much time for leisure, so he was soon ready to accept the challenge.

The shortbread itself was taught by Xu Gaocen, so Yan Chengyan didn't need Liang Jiye to say more, and he even paid more attention to details than Liang Jiye in the links of crisping and dough kneading.

The filling of the flower cake is naturally the rose sauce they made two days ago. The rose sauce itself is not that kind of thin. Before starting to wrap it, Liang Jiye deliberately put them in the refrigerator to refrigerate. After a few hours, the rose sauce will become thicker and can be kneaded into small balls, which are better wrapped in.

Shi Chengyan also specially asked Liang Jiye to give him half a jar of rose sauce alone. He followed up with the recipes he bought from the system for subsequent taste improvement. Although it was not as good as adding these ingredients from the beginning of production, but because rose The production of flower sauce does not even require fire, so the follow-up remedy is not low in completion.

Liang Jiye didn't make any comments on his idea of ​​improvement.

Everyone is a chef. The main reason why Huaguo's catering culture can flourish is that chefs from all over the world make different changes to the same dishes according to their own experience, thus forming completely different flavors.

It is difficult to make a breakthrough if you follow the template completely.

"Then remember to mark your improved flower cakes, I'm irresponsible if they don't taste good." Liang Jiye joked.

"I'll definitely make a mark. Don't compete with me when it's released." Shi Chengyan joked back.

It is really not easy to get tired if you have a relaxed atmosphere when you are busy. The two of them were busy in the back kitchen from ten o'clock in the morning to the meal in the afternoon, and they made thousands of flower cakes and cloud leg shortbread for lunch and dinner. Xu Gaocen did it.

These are all baked in the old-fashioned soil oven. In fact, the heat is not as easy to control as the electric oven. Some shortbreads even have uneven heat, but it does not affect the food at all.

In the rich aroma of ham, you have to smell it very carefully to smell the faint fragrance of roses.

Shi Chengyan had actually eaten these two kinds of cakes before, but the ones they ate were not hot ones just out of the pan, so when the first batch of cakes came out, Shi Chengyan took one of them to taste.

In the process of making rose sauce, a lot of sugar is actually added. Although Liang Jiye always said that it would not be too sweet, Shi Chengyan was still worried that the finished product would be greasy.

Facts have proved that it is better to trust the "master chef" at this time. The soup that was condensed after being refrigerated in the refrigerator melted into the cake crust, and the rich aroma of roses could not dissipate for a long time when the flower cake was broken.

After eating a piece of cake, the unique ringing of roses was left between the lips and teeth.

And this also means that Shi Chengyan's side mission progress has successfully reached three-fifths.

But Shi Chengyan was not in the mood to pay attention to this for the time being, he started to taste the cloud leg mooncake.

Compared with the flower cake, the cloud leg shortbread looks a lot oily. If you don’t like meat, you may feel greasy just by looking at it, but the taste is not the same. This kind of meat is actually Not particularly greasy, the ham that has been marinated for several years is bright red and clear, and has a unique smoked meat aroma as a filling.

This is definitely good news for meat lovers.

Shi Chengyan couldn't stop after eating one piece, so he ate another piece. His mouth stopped because the three pieces of shortbread, which were half the size of a palm, were a little dry.

Different from the ones sold outside, the shortcakes they make at home are not small in size. These three cakes are enough for a girl with a small appetite for dinner.