Chapter 131

The small cage has a thin foreskin. You have to be careful to clip it. Otherwise, the skin will break easily and the soup will be wasted.

But I didn't expect that ye Huasong had already prepared the spoon, and then found that the skin of the small cage bag seemed to be elastic.

With the naked eye can see that the soup inside the small cage bag is very full. Full, with stuffing, dragging the skin of the small cage bag down.

Just when people thought the skin was going to break, they didn't expect that the skin of the small cage bag was like a balloon with water in it. It was full of elasticity but very strong.

"The skin of your little bag..." Ye Huasong looks at Ye Fei.

Ye Fei explained with a smile: "I added a small amount of Chengfen and starch to ordinary flour."

"No wonder." "Chengfen and starch are used to make crystal shrimp dumpling skin. The shrimp dumpling skin made of Chengfen and starch is crystal clear and elastic."

"But if it is used as the skin of xiaolongbao, I worry that it will be too elastic and lose the original taste and flavor of xiaolongbao, so I only add a small amount of it to increase the elasticity and toughness of the skin, but it will not be too strong. There is still the viscosity and aroma of the dough itself." Ye Fei explains.

"That's a good idea!" Luo Jialin praised, "is that what you just thought?"

Ye Fei nodded: "however, it's also because of the first attempt. I'm afraid that time is too tight and I can't grasp the proportion well, so I only put a small amount of money for insurance. When I go back, I will try to adjust the best proportion. "

Gu Changfeng nodded approvingly: "good, dare to think, dare to do."

Ye Fei is still very kind to Gu Changfeng.

After all, it's been a long lunch.

However, although Gu Changfeng prepares lunch for Zhao Gushen every noon, he doesn't know that his lunch goes into Ye Fei's stomach.

"I'm looking forward to the finished product after you adjust the proportion. I think the most ideal proportion is to make the dough more white and crystal, without taking away the limelight of traditional dough and destroying the original taste. " Said Lowell.

Ye Huasong uses chopsticks to pierce the small cage bag, and the soup flows out.

"It's more than our usual dumplings and soup." Ye Huasong said.

She tasted the original taste of the soup without adding vinegar and ginger.

"What's in the soup? It's fresh and sweet. " The National Cultural Heritage Museum was pleasantly surprised.

Don't wait for ye Fei to reply, quickly bit a small cage bag again.

However, the stuffing wrapped in the soup is really hot. Guowenbo has rich experience, but at this time, he forgot this and scalded his tongue.

"If you are worried, you can't eat slowly." Gu Changfeng laughed and make complaints about himself.

"This stuffing..." Gu Changfeng tasted it carefully, "it tastes like beef, but it also tastes like seafood, like shrimp..."

"I just saw you take the material, shrimp and crab." Said Lowell.

Ye Fei nodded: "for the meat part, I used beef and pork. The beef itself is not rich in fat, and the taste is not soft enough. So I added pork, especially the part of five flowers, to blend the pork and beef. Hand made meat fiber is more delicate and elastic. "

"Then I added crab roe and crab meat to the shrimp paste. In this way, the soup will explode more, and the filling will taste more fresh and sweet. "

"You put vinegar in it?" Asked Luo Jialin.

"Well." Ye Fei nods.