Chapter 139: Chapter 139: The Result
Xiao Long Bao are also not meant to be eaten in large quantities, as having too much can be overwhelming, so it’s best to prepare a few dishes alongside.
Considering that Xiao Long Bao primarily consist of meat filling, I decided not to prepare any other meat-heavy dishes.
Aside from spicy boiled bullfrog, I also made refreshing green bean jelly.
Even the jelly is handmade by Ye Fei herself; she didn’t buy it pre-made.
Actually, the method is quite simple. Just mix mung bean starch with water to make a starch paste.
Then slowly add it into boiling water, continuously stirring during the process.
Continue stirring until it becomes a thick solid.
Then put it into an oiled container. A plastic box or a bowl would work.
However, Ye Fei thinks the shape made by a square container looks better.
Pour it into the container, smooth out the top layer, and chill it in the fridge for a while to set it, then you can add your favorite seasoning.
Seeing that the timing is about right, Ye Fei puts the Xiao Long Bao into the steamer.
Once the Xiao Long Bao are steamed, the congee is also ready.
So she brings everything to the dining table.
There’s taro congee, juicy Xiao Long Bao, spicy boiled bullfrog, green bean jelly, and a plate of tangy cucumber sticks that Ye Fei specially prepared and pickled for the summer.
The little one couldn’t wait and quickly picked up a Xiao Long Bao.
Seeing the dumpling skin filled with broth, bouncing with elasticity, Ye Xiaomo was stunned.
"I’ve adjusted the ratio of the dumpling skin, so it should taste better than during the afternoon competition," Ye Fei said, "Be careful not to burn yourself when eating."
Ye Xiaomo cautiously placed it on a small plate.
Zhao Gushen lightly poked it with chopsticks, not expecting the seemingly elastic skin that held the broth well to actually break.
"The skin of soup dumplings should be thin and delicate, easy to break," Ye Fei noted. "It’s crucial to uphold the characteristics of soup dumplings. So if you don’t touch it, it can nicely wrap the broth and filling, but poking it will still cause a tear."
Zhao Gushen’s tasting method resembled that of the judges, suggesting he also has considerable experience in this area.
After tasting, he poured a little vinegar into the hole in the skin he had poked.
Then he added a few strands of ginger on top and ate it in one bite.
At this point, the Xiao Long Bao was still somewhat hot, but not to the extent of scalding one’s tongue.
Watching attentively, Xiao Mo mimicked Zhao Gushen’s steps to eat.
But while Zhao Gushen could swallow one whole without issue.
The little one had a small mouth, and stuffing the entire Xiao Long Bao into it immediately filled his mouth completely.
The little guy took a bite and suddenly clutched his mouth in astonishment.
With two chubby little white hands covering his round little mouth, he chewed for a long time and once he swallowed the bun, asked Ye Fei, "The broth flowed out earlier, so why is there still broth when I eat?"
Evidently, Zhao Gushen encountered the same issue and looked at Ye Fei.
Despite his gaze being quite normal, Ye Fei still blushed under his stare.
Ye Fei felt as though she was somehow off in every way in front of him.
"I added shrimp and crab roe to the meat filling, so even when you eat it, you can taste a small amount of broth," Ye Fei explained.
"The texture is quite layered," Zhao Gushen remarked, contemplating how the judges must have been impressed too.
"Xiao Fei, when will the results be announced?" Ye Xiaomo asked, crunching on a cucumber stick.
