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Otherwise, the whole flour cannot form a ball, it is easy to spread, and then we will have to do it again.

The flour mixed in this way is so strong that almost all the flour is bound together. Yu Zhibang needs to use a rolling pin to take them out one by one, put them on the board one by one, add a little lard to act as a lubricant, and knead them into a smooth dough by hand.

Using recycled flour is still hot, Yu Zhibo dared not waste time, and soon began to roll up his skin.

Yu Zhiboyan took out a small dose of flour and used a rolling pin to roll the flour into thin wafers. Due to the addition of transparent powder, it looks almost transparent.

Then wrapped in shrimp paste, Yu Zhibang is already familiar with the light car in Yangquan Restaurant, everything is as good as running water.

Almost at the same time, he gave the skin of his left index finger and pinched his right thumb and index finger.

Shrimp dumplings are different from ordinary dumplings. They must be small and delicate, that is, small, evenly folded, and not densely packed.

After being wrapped, the shrimp dumplings are usually round and smaller than other types of dumplings.

However, compared with other dumplings, the skin of shrimp dumplings is very thin and crystal clear. You can clearly see that the meat comes from the outside.

Especially when I see the whole shrimp, I have a bigger appetite, and my saliva is really hanging upside down like a waterfall.

Wrap the shrimps, make full use of the space on the plate, put a few concentric circles in the circle, and then put them in the hot pot to steam for a long time.

Accompanied by the breath of mist, a fragrance spread, and the mouth opened wider, longing for a big oleander.

There was a sudden odor in the kitchen.

In this scent, mixed with the smell of fresh shrimp meat, more ridiculously three feet.

This is the best shrimp dumpling!

I only saw that the skin of these shrimp dumplings was as white as snow, as thin as paper, and had a translucent shape. The skin was faintly filled and the shape resembled a comb of bananas, which looked particularly attractive.

Where did Kado Little Lori have seen such a delicious food!

At this moment, look, Kaldor's stomach was like a huge wave, a sultry sound, suddenly exploded in this small kitchen.

Damn! Damn! Damn!

Hearing the noise, Yu Zhibo suddenly returned to his mind and focused on cooking.

Yu Zhiboyan looked at the little Lolita who was leaning on the door wall, her eyes widened, her mouth drooling, and her heart unhappy.

"If you want to eat, just take it." Yu Zhiboyan said lightly.

"Then you are welcome!" Little Lori said in a familiar voice.

When she was talking, little Lolita stepped forward and grabbed a dumpling.

When she approached, CadoLori found that the dumplings were big enough to just take a bite.

These shrimp dumplings are shaped like a half-moon spider belly, with 12 skins in total. The whole is crystal clear, with bright red shrimp inside. It is very beautiful.

Little Lori opened her lips, revealing her white teeth, and gently bit off a corner of a shrimp dumpling.

Don't look at the thin and transparent shrimp skin, but it has a soft and toughness when biting, and it tastes very irritating.

Of course, thanks to the powder inside.

After chewing for a while, Lori couldn't wait to swallow the whole shrimp dumpling into her mouth.(Read more @ hotmtlnovel.xyz)

The whole shrimp dumpling is smooth and fresh, delicious and tempting, it is simply the best in the world!

"Click, click!"

Little Lori, like a greedy kitten, slapped her mouth, stretched out her sexy red tongue, and licked her lips.

That elegant posture immediately attracted the attention of Uncle Wei. Even the hands of the red-haired Shannon couldn't help shaking, and felt that he was about to bend down.

Seeing the situation, Yu Zhiboyan can only feel a little bit, this time Niu Huaiquan's effect is really too strong!

"Hiccup~"

Kado Little Lori, like the wind and clouds, cleared the dumplings and hiccups.

Look, Yu Zhibo thought she was finally full.

But who knew Kado Little Lori said something.

"Please give me one more!"

thump!

Yu Zhibo said, I am very tired!

However, in the cute eyes of Lori, Yu Zhibo was finally defeated.

Impossible, the guests need, as a chef, no matter how tired it is to move it down!

This time, Yu Zhibo changed another dish and planned to cook steak that he hadn't cooked for a long time.

A wonderful taste and a balance of fat and thinness are especially important for a good piece of beef.

If there is too much fat, it tastes good, but you will be full if you don’t eat too much.

Therefore, the proper combination of lean and fatty meat will make the best beef, and it will not feel greasy and will not stop eating.

This type of beef has a unique name called Frost Drop Meat.

Real meat, as its name, the white frosting falls on the red beef.

Deep-fried steak is a good choice for lazy chefs who want delicious food and don't want to spend more time and energy.

Because a good steak does not depend on how the chef processes it, but on the quality of the beef itself.

The chef is just the frosting on the cake, bringing out the deliciousness of the beef.

Therefore, the easier it is to cook steak, the more it will allow diners to really taste the taste of beef.

With a middle knife worker, Yu Zhi Boyan can easily cut out three slices of beef. Each slice is not thin, and the width of the thumb is small so that it can be seen clearly. The whole body is white with a white pattern, which looks good.

The steak should be sliced ​​thicker, because if it is too thin, the outside will be deep-fried and burnt, and the inside will have been cooked, so the taste will be very uncomfortable. For patients with obsessive-compulsive disorder, it is extremely painful.

Yu Zhibo pours some oil into the pot first, then turns on the hot pot.

Because beef is very fat and fat, a lot of fat leaks out during the cooking process, so only dip a little oil on the bottom of the pot to avoid sticking to the pot.

While hot pot, Yu Zhibo did not forget to marinate the steak.

When the pot was hot and there was a strong smell of oil, Yu Zhiboyan hit a steak in the middle.

Slap there!

Once the steak was put in the pot, it exploded slightly like a firecracker.

At the same time, there is also a person full of fragrance, three feet for birthday.

It is very important to control the heat of fried steak.

Sprinkle the steak in the middle of the pan and evenly distribute the heat to any part of the steak so that it does not lead to raw or cooked areas.

Sprinkle a layer of olive oil on the top of the steak, because it will be turned over later, so there is no need to add oil to the pan.

Frying the steak is very important. Don't turn it too eagerly. If you turn it over immediately, it will stick to the pan easily, and the beef will have a white color, which is very unsightly.

Yu Zhibo turns over the noodles almost every minute, and after about 5 minutes of frying, he can form a plate.

When a hot steak is placed on a white plate on a porcelain, a fragrant black beef is fascinating.

When the steak was fried, Yu Zhibo didn't rush to cut it off, but set it aside for about 2 minutes, so that the juice in the steak could be sucked back into the beef.

In this way, when you bite the beef, you will splash out delicious juice and make people have endless aftertaste.

In addition, this kind of steak will be cut off, the meat in the middle will be pink, and there will be no blood juice, it is ideally 7 medium cooked.

Yu Zhiboyan did not release some miscellaneous ingredients for cattle, such as ketchup, cumin powder, etc., none of them.

Only the most authentic steak is the best steak.

If you put those ingredients in, it will be very noisy, it can only make people eat full of ingredients, you can't taste the delicious beef at all.

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