Chapter 390: Shake

Qin Huai could roughly guess that he would not see the clumsy Master Zheng today.

It doesn't matter. If he can't learn four-joy rolls today, he can learn again tomorrow. If he can't see Master Zheng tomorrow, he can learn again the day after tomorrow. Qin Huai expected to stay in Huang Ji for a month. The monk can run, but the temple cannot run. Master Zheng will come to Huang Ji's kitchen sooner or later.

The urgent matter now is to make lotus root starch balls once.

Qin Huai shook the iron tube in his hand again, feeling the feel was okay, just that the iron tube was relatively a little light, maybe because it was too thin. However, light also has advantages, making it more convenient to roll balls.

"The noodles are over there, you can boil them yourself if you want to eat." Qin Huai pointed to the kneaded noodles on the kitchen table, and shook the iron tube in his hand again, feeling that the posture of holding the iron tube was wrong, adjusted it slightly, and twisted his wrist.

Zheng Zheng Siyuan had no intention of looking at the hand-kneaded noodles. All his attention was on Qin Huai's hand. He stared at Qin Huai shaking the iron tube in the air for about a minute, and asked: "Are you going to make that kind of... rolling lotus root starch balls?"

"Yes." Qin Huai nodded, not surprised that Zheng Zheng Siyuan knew this method.

The recipe is Master Jing's. It is very normal for Zheng Zheng Siyuan, as Master Jing's apprentice's apprentice, to have learned various techniques and methods.

"Why did you suddenly want to make lotus root starch balls? On the high-speed rail, didn't you say you wanted to learn four-joy rolls?" Zheng Zheng Siyuan asked.

"Did Luo Luo is clamoring to eat." Qin Huai indicated that when encountering things that are not decided, he would throw the pot to Qin Luo, "She watched a palace fighting drama a while ago. The concubines in the palace especially love to eat lotus root starch balls, holding a bowl of lotus root starch balls every day to eat and chat."

"I thought that lotus root starch balls are not difficult to make, and they are definitely simpler than double crab buns. I have to stay in Suzhou for a long time this time before I can go back. When the time comes, Did Luo Luo will definitely make trouble. Learning lotus root starch balls and going back, the child can also be a little happier."

Facing Qin Huai's almost impeccable reason, Zheng Zheng Siyuan didn't have any suspicion and chose to believe, no longer staring at Qin Huai's hand holding the iron tube, and turned to boil noodles.

The high soup was hung by Huang Jia and had been simmering on the stove, which was most suitable for making chicken soup noodles.

Zheng Zheng Siyuan boiled noodles silently, and by the way, also boiled Qin Huai's portion. Zheng Zheng Siyuan counted the number of portions of noodles before boiling, and found that Qin Huai hadn't eaten breakfast yet.

Qin Huai started rolling lotus root starch balls.

He learned the appearance he saw in the video tutorial, put the filling rubbed into small balls into the iron tube, sprinkled with appropriate lotus root starch. The amount of lotus root starch should be as small as possible. If you sprinkle too much, the size of the balls will be too big.

Qin Huai shook the iron tube, his wrist exerted force, letting the balls in the iron tube roll.

At the moment of shaking, Qin Huai knew that this thing definitely had skills. Master Jing Jing Lixiang in the video tutorial shook as casually as he wanted, and could chat with Zheng Da and Huang Huang Shengli while shaking the bamboo tube. At this moment, Qin Huai shook as awkwardly as he could.

It's not that he couldn't shake well, it's just that he felt his hands were clumsy. The iron tube was light one moment and heavy the next. The balls in it shook back and forth. Without looking, just by feeling, he knew it definitely wasn't shaken evenly.

Can't manage that much either. After shaking the first time, Qin Huai scalded the balls in boiling water.

1 second, 2...

Two seconds were not needed, Qin Huai quickly fished out the balls, and the time control was just right.

Roll again for the second time, control the amount of lotus root starch, and continue to shake.

Scald.

Shake.

Repeated three times like this, a lotus root starch ball that was not considered successful was born.

As for why it was not considered very successful but not overturned, it was because Qin Huai felt that this lotus root starch ball was not too failed. The color after scalding three times was similar to the video tutorial, but the shape was very different.

The lotus root starch balls in the video tutorial were all round and small. Although there would inevitably be differences in size, each one taken out was good-looking.

This lotus root starch ball that Qin Huai shook...

A little bit deformed.

Round, but not completely round, between round and oval. Every time after shaking and putting it into the pot, it was a kind of setting. Qin Huai didn't feel that the ball was deformed when he scalded it for the first time, but as every time there was a little deviation, these deviations accumulated three times and became very obvious.

Qin Huai looked at the first lotus root starch ball he shook, feeling that it should be just a small overturn in styling, the problem was not big, continue to shake.

The next few were slightly better, mainly because Qin Huai found a little bit of the clever force that should be used when shaking the balls. Shaking this ball must have skills. While reasonably controlling the amount of lotus root starch, one must also master the amplitude of shaking and the skill of exerting force.

Qin Huai even felt that it was a little bit like the clever force that should be used when kneading noodles.

Qin Huai shook one after another like this. By the time he shook to the end, he didn't feel like he was shaking balls, maybe he was shaking milk tea. If he continued to shake, he should be able to apply for a job shaking milk tea in Seeing Ouyang's Little Ou hand-beaten lemon tea shop.

Sometimes when Qin Huai went to Seeing Ouyang's shop to buy milk tea and saw the clerk in his shop being lazy and shaking casually, it was probably his current state of strength and amplitude.

Still quite boring.

No wonder Master Jing just did it casually. It was unexpected that the core process of a snack could be so boring.

Zheng Zheng Siyuan had been boiling noodles silently without speaking. After the noodles were boiled and served, he opened his mouth: "Eat now or eat later?"

Qin Huai glanced at the number of shaken balls, and found that there were twenty-something. Each one was small and miniature. The portion of 6 balls per bowl was just a small dessert portion.

Because it was the first time making lotus root starch balls, Qin Huai was very cautious when putting lotus root starch. The amount each time was controlled very little, causing the balls he shook to be even smaller than the balls Master Jing shook in the video tutorial.

Finally, the boiled ones were probably youth mini-version lotus root starch balls.

"Wait a while, I will boil the lotus root starch balls first." Qin Huai said, and without any hesitation, boiled all the shaken lotus root starch balls in one pot.

Boiling lotus root starch balls is very simple, the principle is the same as boiling dumplings, just wait for the lotus root starch balls to float up.

Putting the lotus root starch balls into the pot, Qin Huai went to serve the noodles.

Qin Huai picked up the chicken soup noodles and took a look, and found that Zheng Zheng Siyuan had added an egg to his noodles, but added two eggs to his own noodles.

It could be seen that Zheng Zheng Siyuan was a bit hungry today.

Qin Huai ate the chicken soup noodles with a slurping sound while holding the bowl. Don't say, this chicken soup noodle really has to be made in Huang Ji to be delicious (Yunzhong canteen has no good high soup).

Zang Liang's soup hanging level is not as good as Huang Jia, and Cao Cao Guixiang's soup hanging level is too good. Qin Huai always feels that it is a bit of a waste to use the high soup she hung to boil chicken soup noodles. Only Huang Jia's high soup can achieve a perfect balance with Qin Huai's hand-kneaded noodles, and the chicken soup noodles composed of them can be called perfect, evenly matched.

Zheng Zheng Siyuan also ate noodles silently, his eyes staring at the pot boiling lotus root starch balls. After the lotus root starch balls started to float up, Zheng Zheng Siyuan reminded: "Lotus root starch balls are ready."

Qin Huai hurriedly put down the noodle bowl, started to fish out the lotus root starch balls, scooped two big spoons of soup into the bowl, then added a little honey and white sugar to season, and sprinkled a small pinch of dried osmanthus.

Out of the pot.

【Lotus Root Starch Balls, Grade B】 With Qin Huai's current level, making Grade B snacks can be said to be within his grasp. As long as he doesn't overturn and plays normally, he can make Grade B snacks.

This lotus root starch ball was originally a super simplified version of lotus root starch balls. The production method is very simple. Only the steps of shaking and scalding test skills. Qin Huai is not surprised to make Grade B.

However, he had a headache.

Because Qin Huai knew very well how big the gap between Grade A and Grade B snacks was. The difference between the two is definitely not appearance. Qin Huai's lotus root starch balls are only Grade B, which shows that his lotus root starch balls also had problems in other places, and they were obvious problems.

Qin Huai wanted to scratch his head a little.

He felt that he had no big problems except that he didn't shake well, which led to the balls not being round enough, not exquisite enough, and not good-looking enough. The color of this ball was also very good, the outer circle was crystal clear, the color was between gray and tea, and the soup was slightly yellowish because of the addition of a little honey.

It can be said that it is very similar to the lotus root starch balls in the video tutorial.

The freshly boiled lotus root starch balls must be very hot. Qin Huai didn't eat them first, but held the bowl and ate the chicken soup noodles with a slurping sound, and drank the last bit of chicken soup after tons of tons. Only then did Qin Huai put down the bowl and start studying the lotus root starch balls.

The way of studying is very simple. Eating one will know where the problem is. Qin Huai has confidence in his tongue.

Qin Huai scooped up a lotus root starch ball and sent it into his mouth, intending to chew it carefully.

Then chew and chew and swallow.

Too small.

Sure enough, practice is the only criterion for testing truth. Only when he really ate it did Qin Huai understand why Master Jing deliberately made the lotus root starch balls small, but not so small. It was because if the lotus root starch balls were made too small, there was really no chewiness, and they could be swallowed after chewing twice, and the happiness of chewing could not be felt at all. The deliciousness of lotus root starch needs to be felt through chewing.

Qin Huai scooped two balls at once for the second spoon, and sent them into his mouth.

Well, very chewy.

Sweet.

The filling of this simplified lotus root starch ball is very simple, which is white sugar lard and a little dried osmanthus. Dried osmanthus provides unique fragrance and osmanthus flavor, white sugar provides sweetness, and lard makes the filling not so dry and relatively smooth.

The combination is simple, but reasonable.

As for the layer of lotus root starch on the outside, q-elastic and chewy is its taste. The more you chew, the more you can taste the unique sweetness of lotus root starch. This sweetness needs to be magnified by boiling white sugar, otherwise, the taste of eating it alone is very bland.

This time the chewing time was a little longer, and Qin Huai ate a little bit wrong.

But he couldn't say exactly where it was wrong, because he hadn't eaten lotus root starch balls. He just felt that there seemed to be something not done well. This lotus root starch ball should be more delicious, more delicate and refreshing, and more lingering, but he didn't do it.

Qin Huai ate a few more lotus root starch balls. As the chewing time got longer, this feeling became more intense. He seemed to understand a little why this lotus root starch ball was only Grade B. It could indeed only be Grade B. Qin Huai had a little Grade A idea in his heart. He felt that the problem should be with the lotus root starch, that is, the step of scalding and rolling, but he didn't know where the problem was.

This is the disadvantage of simple imitation without the guidance of a famous teacher. Even if the imitator finds the problem, it is difficult to solve it, because the imitator doesn't know where the problem is at all.

"Zheng Siyuan, do you want to taste it? I feel there is something strange." Qin Huai handed the lotus root starch balls to Zheng Zheng Siyuan. He had put all the 20-something lotus root starch balls he just boiled into a bowl.

Zheng Zheng Siyuan took the lotus root starch balls, scooped two balls with a spoon, and started eating.

After eating seven or eight balls, Zheng Zheng Siyuan put down the bowl and said: "Do you think this lotus root starch ball is missing something on the lotus root starch skin?"

"Yes, yes." Qin Huai nodded crazily, feeling that Zheng Zheng Siyuan was really a confidant, and he could even eat this.

"I saw the process of you making lotus root starch balls just now. Scalding has no problem at all. The time control is very good. It is fast into the pot and fast out of the pot. It is just rolled in boiling water."

"But there is a problem with the process of you shaking the balls."

"Shaking balls has skills. You have to exert force with your wrist, but you can't completely exert force with your wrist, because you will be very tired after a long time."

"Lotus root starch must be evenly wrapped on the balls. It must be shaken evenly. The final balls must be round. Once the shape of the balls has problems, it means that the lotus root starch was not wrapped evenly during the several shaking processes, and the scalding time is constant. The consequence of unevenness will lead to uneven heating of the lotus root starch on the surface of the balls."

"This kind of lotus root starch balls needs to be scalded repeatedly several times. Every time uneven heating occurs, it will lead to problems with the taste of the final finished product. When chewing, this lotus root starch is not symmetrical. Some places feel very q-elastic, and some places are slightly inferior, and the taste of lotus root starch balls comes from chewing, so it will finally affect the taste."

"Therefore, lotus root starch balls made with this method are of course much more delicious than other methods, but at the same time, the difficulty is very great. Its core soul is not in the filling, not in the soup, but in the process of shaking."

Zheng Zheng Siyuan finished speaking.

Clear thinking, fluent language, no stuttering in the middle, and even no excessive nonsense.

Qin Huai was completely convinced.

Master Qin directly switched back to the mode of Master Little Qin, humbly asking Master Master Master Xiao Zheng for advice: "Then is this shaking a unique skill, or just practice makes perfect?"

"Practice makes perfect." Zheng Zheng Siyuan said affirmatively, "Your process of making lotus root starch balls just now basically has no problems. It's just that you are not very familiar with the step of shaking. Practice more and you will be fine. Find the feel. Aren't you best at finding the feel?"

"Shake a few balls in the gaps of making snacks at ordinary times. At most half a month, I believe there will be no problem."

Qin Huai nodded, indicating that he understood. Master Master Master Xiao Zheng's explanation was very in place.

It seems that Grade A lotus root starch balls are just around the corner, but he can't be anxious and has to practice slowly, and he can't practice all the time, because his hands can't stand it if he keeps shaking.

Qin Huai looked at Zheng Zheng Siyuan curiously: "How do you know lotus root starch balls so well? No, it should be how do you know the practice of this kind of lotus root starch balls so well?"

"Because I love to eat." Zheng Zheng Siyuan said very frankly, "What I loved to eat most when I was a child was lotus root starch balls. Any filling is fine, as long as it is this method."

"But my dad is too lazy. He feels that shaking lotus root starch balls all the time is very boring, and lotus root starch balls are too simple and have no challenge, so he rarely does it."

"Then why don't you do it yourself?" Qin Huai asked.

"I do it." Zheng Zheng Siyuan said frankly, "I do it every day. After work every night, I will make myself a bowl of lotus root starch balls."

Qin Huai:?!

"Various fillings. Do you want to eat? If you want to eat, go to my place tonight, and I will make you a bowl by the way."

"If you are interested in other fillings of lotus root starch balls, you can ask me at any time. Oh, and, you made this lotus root starch ball too small. It is too small and not delicious to eat."

"Do you make lotus root starch balls every morning in the future? If you make them every morning, I won't make wontons. I will eat lotus root starch balls and chicken soup noodles in the morning."

Qin Huai heard the string song and knew the elegance: "Okay, I will make lotus root starch balls every morning in the future."

(End of chapter) ===== CHAPTER 391 =====