Chapter 131 - 131: Dare to Think, Dare to Do

Chapter 131: Chapter 131: Dare to Think, Dare to Do

Translator: 549690339

The dumpling skin is thin, so be careful when picking it up, or the skin will break easily, and the soup inside will be wasted. This chapter is updated by nov(e)(l)biin.com

However, what they didn’t expect was that, even when Hunter Clarke had prepared a spoon to catch the soup, the dumpling skin seemed to have some elasticity.

With the naked eye, one could see that the soup inside the dumplings was full to the brim, pulling the dumpling skin downwards along with the filling.

Just when everyone thought the skin was going to break, the dumpling skin turned out to be like a balloon filled with water, elastic and sturdy.

“Your dumpling skin...” Hunter Clarke looked at Cindy Clarke.

Cindy Clarke smiled and explained, “I added a small amount of wheat starch and starch to the regular flour.”

“No wonder,” Wesley Gordon exclaimed, ‘Wheat starch and starch are used for making the skin of crystal shrimp dumplings, which are translucent, elastic, and strong.”

“What did you add to the soup? There’s a delicious sweetness,” Wesley Gordon said excitedly.

Before Cindy Clarke could answer, he quickly took another bite of the dumpling.

However, the filling that had been wrapped in the soup was too hot, and Wesley Gordon, who was usually experienced, had overlooked this, resulting in burning his tongue.

“I told you not to rush. Can’t you eat slowly?” Michael Greene laughed and commented before taking a bite himself.

“This filling...” Michael Greene tasted it carefully, “It has the taste of beef, but also the taste of seafood, like shrimp...”

“I just saw you using shrimp and crab as ingredients,” Charles Dean said.

Cindy Clarke nodded, “For the meat filling, I used beef and pork. Beef doesn’t have enough fat, and the texture isn’t soft and juicy enough, so I added pork, particularly the fatty part, to blend with the beef. Hand-minced meat has a more delicate fiber and elasticity.”

“Then, I added crab roe and crab meat to the mashed shrimp. This way, the soup will burst out more, and the filling will be even more delicious and sweet.”

“Did you add vinegar to it?” Rosaline Parker asked.

“Yes,” Cindy Clarke nodded..