Chapter 330 Ma Tuan
The simultaneous pause of Qian Niang and Master Xing was enough to once again support his guess: these two people knew each other.
Qian Niang was obviously stunned when she saw Master Xing, and a look of shock flashed in her eyes. She obviously did not expect to see Master Xing in Jingyun Hou Mansion.
The old friend who had not seen each other for a long time was naturally shocked. Next, if it is really as he thought... But after the shock, Qian Niang's eyes did not have any twinkle that she should have when seeing a "lover", and She subconsciously looked around. It was dark, and the two of them did not see Lin Fei in the corner at the end of the corridor. Qian Niang quickly shook her head at Master Xing, and then quickly left with the sweet soup for Mrs. Lu.
Master Xing pursed his lips in response to Qian Niang's shaking head, with a firm look in his eyes. Apparently Qian Niang's shaking head did not shake his mind.
After Qian Niang left, Master Xing also left quickly, as if they were just strangers and met by chance on the corridor.
Lin Fei frowned. Because he had no clue about the case, he felt a little irritable for no reason. He subconsciously took a spoonful of rice drizzled with fish sauce and put it into his mouth. The five flavors in his mouth made Lin Fei excited. He was a little absent-minded at first. My mind was pulled back by the five flavors again.
Glancing down at the fish-flavored eggplant stew in the food box, Lin Fei's eyes settled slightly: Master Xing's origins have not yet been found out. After all, it takes a long time to get back and forth from Chang'an to the land of Sichuan and Sichuan.
However, Master Xing's skills must have been learned from someone. When I first asked about Master Xing’s past, I naturally asked him about the inheritance of this craft. According to Master Xing, it was passed down from his late father.
It is not good to mention someone else's deceased father rashly, so Lin Fei and others did not continue to ask questions.
At this moment, I thought about the dishes cooked by chefs like Master Xing. Anyone who has tasted them should be impressed by them.
That Master Xing may have come back to Chang'an for the first time, but what about Father Xing who taught him his craft?
Master Xing specially came to Chang'an from the land of Sichuan and Sichuan. Obviously old things and old people are related to Chang'an City. So... Could Father Xing have been to Chang'an once back then?
For those who come to Chang'an from other places, unless they have relatives and friends to live in, the cost is not a small sum. According to Master Xing's fellow villager, Master Xing did not have much money when he was young. Therefore, Xing's father would not have much money. Craftsmen who want to live in Chang'an for a year and a half naturally have to find a place to stay.
Lin Fei once again scooped up a spoonful of rice soaked in fish-flavor sauce and put it into his mouth: You can find out more from here.
Wen Mingtang didn't know that his fish-flavored eggplant stew made Lin Fei suddenly enlightened. Only when he got up early the next morning to prepare for breakfast, he suddenly remembered something.
The cooked crispy pork belly was forgotten at the banquet yesterday, and Liu Yuan and Bai Zhu also forgot to bring it back from the Hou Mansion.
But it was probably because everyone was very busy all day yesterday. Mrs. Lu of the Marquis Mansion was feeling unwell, so the banquet broke up in a hurry. She encountered another setback when she passed Princess Liyang's Mansion, and even made dinner when she came back. Lin Fei, Liu Yuan, and Bai Zhu were also worried about the case. For a moment, they forgot about the pork belly.
The corners of Wen Mingtang's mouth twitched slightly: So what if I remember? Can I still fly to the Hou Mansion? Let Liu Yuan and Bai Zhu make a trip on their own!
Shaking his head to get rid of the distracting thoughts in his mind, Wen Mingtang continued to lower his head and wrap up the sesame balls in his hands.
Today I made multi-grain porridge and sesame balls for breakfast. Multi-grain porridge is very common. Wen Mingtang left the task of cooking the porridge to Ah Bing. The various side dishes such as salted duck eggs, pickles, diced radish and so on were neatly placed with the multi-grain porridge. Serve on a plate on the countertop for help.
Wen Mingtang was wrapping the sesame dumplings, while the glutinous rice dumplings were dividing the bean paste filling and sesame filling to be wrapped in the sesame dumplings.
Some people like sesame balls to be hollow and fluffy when you take one bite, while others like the rich texture of the sesame balls that come out layer by layer, from the outer shell of the sesame balls to the fillings inside.
As for Wen Mingtang himself, as a qualified foodie, he likes both rain and dew.
Considering that most people, like her, like to try every flavor, Wen Mingtang deliberately made the sesame balls in her hands smaller to take care of the stomachs of most people who want to eat but can't.
Sesame dumplings are not difficult to make. They are no different from making glutinous rice balls or something. The only thing you need to pay attention to is that you have to be careful when frying sesame dumplings. The oil temperature should not be too high. This requires the help of Master A Bing who makes the fire. .
After making the sesame dumplings with the glutinous rice balls and rolling a circle of cooked white sesame outside, Wen Mingtang put the sesame dumplings into the oil pan, flipped them slightly with a spatula to prevent them from sticking to the bottom, and waited until the sesame dumplings were fried until they floated. , and used a fence to push the floating sesame balls down to the oil surface.
In this way...after pulling the sesame dumplings up and down slightly, wait until the surface of the sesame dumplings turns from jade white to golden, then pick them up with a strainer and put them into a drained plate aside.
The glutinous rice balls that Baba watched and learned finally reached the last step - tasting. When the sesame balls were picked up, he quickly picked up the oil paper on the side, picked a round sesame ball and wrapped it in the oil paper while facing the sesame balls. Blow the air into the lump to make it easier to enter, while listening to Wen Mingtang's explanation of the method.
"Use a spatula to press the sesame balls into the oil so that our round sesame balls can be fried evenly into a round ball, instead of being unevenly heated and fried into weird shapes because one side is not dipped in oil and the other side is dipped in oil." As Wen Mingtang spoke, he placed a sesame dumpling that had not yet been put into the pan next to the plate of fried sesame dumplings. When it was put into the oil pan, the sesame dumplings more than doubled in size.
With such "rapid growth", the inside of the originally solid sesame ball must be... Tangyuan blinked his eyes, and when the sesame ball in his hand was blown to a temperature that he could barely swallow, he couldn't wait to bite it.
The shell with cooked sesame seeds is crispy and crunchy when you bite it off, and the inside is the unique softness of glutinous rice dumplings. This bite revealed the empty sesame dumpling inside. Although I got a hollow sesame dumpling with no indentation, the glutinous and sweet aroma of the glutinous rice itself combined with the aroma of sesame made me chew it more and more. It was fragrant, and before she knew it, a sesame dumpling had entered her stomach. She sipped the liquid that was still overflowing from the tip of her tongue: obviously, she had not finished eating the hollow sesame dumpling.
Although he was not completely satisfied with the glutinous rice balls, he did not eat any more. Instead, he kept his stomach and waited for Wen Mingtang's second pot of glutinous rice dumplings filled with fillings.
She prepared the fillings. The bean paste filling is stir-fried very delicately, and the sesame filling is mixed with honey. It is paired with the crispy outer shell of the sesame balls and the glutinous inside. The taste, the glutinous fragrance, is mixed with bean paste and black sesame seeds. It's so sweet, I think it's another dish that sweet lovers can't resist.
After Wen Mingtang demonstrated how to fry sesame dumplings for Tangyuan twice, he handed over the table to Tangyuan. The difficulty of the sesame dumplings should not be difficult for Tangyuan. A master should let go when it is time to let go and let the apprentice try. It's been a while.
Of course, she was not lazy by leaving the job of frying sesame balls to Tangyuan. Wen Mingtang walked aside, took the basket of preserved eggs, peeled off the shells, and prepared to add another side dish for the morning meal.