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Leave from Dumpling Brother’s stall.

Master Longman sighed in his heart.

He obviously has very good cooking skills.

It's a pity that there is something wrong with his character!

Just when Master Longman felt a little regretful.

Suddenly I smelled a fragrance coming from

"What does this smell like?"

Master Longman was a little curious.

He followed the scent and looked.

Master Longman saw the stall of Yangquan Restaurant~.

Master Langwen quickly walked to the stall of Yangquan Restaurant.

"Can you let me try one too?"

Master Longman looked at the young master and asked

"ah! welcome."

The young master responded hurriedly.

Immediately afterwards, Master Longman, who picked up a plate of fried dumplings, said

"You can eat this directly without dipping it in sauce."

After finishing speaking, the young master looked at Master Langman expectantly. This is the second guest of their Yangquan Restaurant besides Ximen Yan.

"No need to dip it in sauce!"

Master Longman nodded.

This is a little bit new.

But in the end, it still depends on the taste.

"Yes."

The young master nodded affirmatively.

Master Langwen picked up a fried dumpling and observed it.

"These dumplings have a very plain appearance"

"But it looks delicious."

The color is golden, and the heat is obviously just right.

After observing the appearance,

Master Langman put the fried dumplings into his mouth and chewed them slowly.

Then something suddenly dawned on him.

"this is……"

"Oops, I get it"

"I smelled the secret of that fragrance just now."

Master Longman looked at the little master

"You used stock instead of water, right?"

The young master nodded in surprise.

"Yes, you are right"

"I want the skin to have flavor too"

"So I cracked the pork bones and made soup"

"Use bone marrow stock as water."

When making fried dumplings, you usually add some water to the pot.

This can make the inside of the fried dumplings cooked.

But he used boiled stock instead of water.

Unexpectedly, he could taste it all at once.

This It made the young master feel that the old man in front of him was no ordinary person.

"That's the aroma that comes out when the stock is burnt."

"If this is the case, there is no need to use sauce!"

"And after the broth penetrates into the skin,"

"The moderate browning does make it taste better!"

Master Longman commented.

Then he was a little confused.

"But it should be more than that."

There are other things in the skin of this fried dumpling that I guess right.

"I can’t say pink either."

"It makes the skin taste so refreshing……"

"You should still use that one!"

Master Longman looked at the little master thoughtfully.

He already understood what the little master used in the dumpling wrappers.

"What is that? Little boss."

Dudu couldn't help but asked curiously as she looked at the little master.

After all, she didn't know what else the little master had added into the dumpling skin.

"What I use is……"

As the young master said, he took out an ingredient from under the cooking table and put it on the table.

"It is indeed a potato."

Master Longman was not surprised at all.

He guessed correctly.

"That's right."

The young master looked at Master Longman with a very solemn expression.

In the young master's opinion, Master Longman is really great! He just tasted it a little.

He even tasted the potato added to the dumpling wrapper.

"That's right."(To read Baoshuang novels, go to Feilu Novel Network!)

Master Longman smiled.

It seems that his ability to taste delicious food has not declined.

"Okay, one more."

Master Langman picked up a fried dumpling again and put it in his mouth to taste it slowly.

"Mmm, it’s delicious!"

"Every time you eat one, you get a new texture and feel a new taste"

"Also, you didn’t chop the filling very finely."

"Instead, it was cut into pieces the size of corn kernels."

"In this way, the filling can indeed make the filling taste more delicious."

"But generally speaking, this approach"

"The small pieces of meat inside need longer heating to become tender."

The young master nodded. There was indeed this problem.

So he adopted a rather special method.

Master Longwen continued.

"If the frying time is too long, the skin of the fried dumplings will be easily burnt."[]

"It’s not that easy to grasp this time."

"However, the inside of this fried dumpling is so soft that it seems like it will melt."

"Every time you chew, there is meat juice escaping from the meat."

"You have good timing"

"Make the meat in the filling soft and tender at the same time"

"But it keeps the meat intact and locks in the juices."

Master Longman is still very surprised by this.

Generally speaking, this can't be achieved by mastering the heat.

But Master Longman also doesn't understand the reason.

"Because I used honey"

"Honey can make meat tender faster during cooking"

"I spread honey on the meat"

"Then let it sit for a while and then use it to make stuffing"

"This way, you don’t need to fry it for too long."

The little boss explained simply.

Just relying on the heat, if you want the meat inside to become soft and tender so quickly, it is easy to over-fry the fried dumplings.

As for the method of adding honey, he and Yukihei decided Soma learned about it while chatting.

According to Soma Kohei, honey has similar ingredients to pineapple.

Both can make meat tender and tender faster.

And Soma Kohei also told him about using honey to make burgundy. The recipe for beef stew in red wine.

But he has never tried this dish yet.

"It turns out to be honey!"

Master Longman suddenly understood.

He also knew how to use honey to soften the meat.

But he didn't think of it just now.

Then Master Longman focused on tasting the dumplings again.

"In addition to the sweetness of honey, this slightly numb and spicy flavor"

"gently stimulating tongue"

"You still used that!"

Master Longman looked at a plate on the table.

There were some white lumpy objects in it

"Yes, I also used pork back fat marinated in red oil."

The young master said this, and then explained his approach.

"I wrapped the marinated pork back fat in the stuffing"

"When frying, the pork back fat will melt when exposed to heat and completely immersed in the filling."

"In this way, the spiciness of the red oil sauce will be evenly distributed."

This is the sixth method he finally came up with.