This feels so good.

After using a pressure cooker for half an hour, the kelp became extremely easy to cut.

There is no resistance at all with one cut, and it is easier than cutting tofu.

Cut them all and carefully place them in the middle of the white porcelain plate, forming a beautiful cone-shaped pile.

Then cut the pig skin into rolls of the same thickness and place them in a circle around the kelp roll. In this way, the slightly red pig skin and the gray-green kelp form a contrast in color, making it look more beautiful.
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Finally, put a few red pepper rings on the top of the kelp pile to make the colors more diverse. This palace crispy kelp is done.

Before Lin Xu finished laying out the dishes and had no time to look at the evaluation with a discerning eye, the system's evaluation came to mind:

"The host makes excellent-level crispy kelp, completes the side task [Re-engraved Classic], and gets a lottery for an excellent-level palace lost dish. Do you want to draw the lottery immediately?"

"The host completed the task thirty seconds before the end of the task, completed the hidden task [Big Heart], and the lottery of the lost dishes of the outstanding palace was specially upgraded to the perfect lottery. Congratulations to the host."

Oh, is there such a good thing?

But today was really dangerous, and I almost missed this mission, thanks to Dundun for reminding me.

In order to express my gratitude to my son, I will reward him with a few pieces of dried snapper later, so that the baby can grind his teeth to avoid the deterioration of his teeth caused by eating steamed and boiled meat.

"Oh, this crispy kelp looks really beautiful."

Guo Xinghai came over after finishing his work, smiled at Wei Qian and said:

"Come and try it, I've never seen this kind of palace cuisine before."

When Wei Qian saw it was kelp and pig skin, he immediately lost much interest:

"The appearance is good, but as far as kelp is concerned, my favorite is the kelp knot stew. Pork belly cut into four squares and kelp knots are stewed together. It is delicious when paired with rice."

The recent weight loss may have been a bit too much, which made Wei Gan a little hungry for meat.

Lin Xu said:

"Then you will make the staff meal tomorrow morning. Just stew the meat with kelp knots, so you can enjoy it."

"Forget it. I finally lost weight, but I can't gain weight again... Have you finished filming? I'll try it after filming. There are still noodles frying in the pot."

When everyone stopped taking pictures, Wei Qian picked up the kelp with a kuaizi and tasted it. His originally casual expression suddenly turned into surprise:

"Damn, there's something in this little kelp."

Seeing his expression, everyone also had a taste.

At this time, the kelp is hot, and the entrance is slightly hot. After chewing it, the kelp becomes crispy. In addition, because it is rolled into a roll, when you take a bite, the kelp is separated layer by layer. It really makes you feel good when you eat it in your mouth. It feels crispy, not rotten and waxy.

From this point of view, the word "crispy" in the name of the dish is really interesting.

In addition to its good taste, kelp also has five flavors: sour, sweet, bitter, spicy, and salty. Coupled with the rich aroma of pig skin, it tastes unique.

It's pretty good, much better than expected.

Although these days dishes with the word "palace" are basically equated with IQ taxes, this crispy kelp dish can be regarded as giving the palace dish a new name.

This was made with a pressure cooker, and I was in a hurry to complete the task without soaking it.

If you follow the master's instructions and cook it in a clay pot for two hours and then soak it in the soup until the temperature drops, the texture and taste of the kelp should be even better.

After everyone tasted it, Lin Xu came downstairs with a few freshly baked dried fish and fed them to Dundun, while holding the little guy in his arms and drawing a prize.

I have already obtained a lost dish once, I don’t know what it will be this time.

After the lottery, the results came out quickly:

"Congratulations to the host for obtaining the perfect palace lost dessert - rock sugar jade paste."

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Jade paste?

Isn’t it mung bean jelly?

Just as he was thinking about it, Lin Xu's expression gradually became weird after reading the vast amount of experience pouring into his mind.

This so-called jade paste is actually made of kelp.

Kelp?

Can you still do this?

Lin Xu was surprised. He didn't expect that the dessert he got was actually made of kelp.

Under normal circumstances, kelp stew is better. Even if it is made as a dessert, it is a soup such as kelp and mung bean paste in Cantonese sugar water. I didn't expect that this kind of dessert, called paste, can also be made with kelp.

Huh, what a coincidence. Just now, Master said that many of the kelp desserts in the palace have been lost, but I didn’t expect that one would pop up here.

While there is still some time, Lin Xu plans to make this rock sugar jade paste. It doesn't matter if it tastes good or not. The main thing is to see what is unique about this lost dessert.

It is not difficult to make rock sugar jade paste. Boil the kelp in rock sugar water until soft, mash it into a paste, filter it through a gauze, let it cool and solidify, then top it with rock sugar water or osmanthus honey and you can eat it.

In terms of practice, it is not very difficult.

Moreover, kelp is cold in nature and has the effect of clearing heat and diuresis. It also lowers the three highs. Eating more is good for the body, especially people who often have internal heat. They can eat kelp to regulate their body.

But why has such a simple method been lost?

I have to go back and look through the unique set of "Royal Food Records" given by Professor Ren and Professor Wada, maybe I can find the answer.

"Good son, thank you for helping dad get such a good dessert."

Lin Xu rubbed Dundun's big head, then went upstairs, took out the pressure cooker used for making desserts, washed it, cut the kelp into shreds and put it in, and then added a large handful of yellow rock sugar.

In order to make the kelp cook faster, Lin Xu also put a little baking soda and half a teaspoon of salt into it.

After everything is placed, add mountain spring water to cover the kelp and cook over high heat.

The tutorial given by the system is to use a casserole, put rock sugar and cook it on a charcoal stove for more than five hours. This is the original palace practice, and even the time is calculated according to the past hours.

But now it’s not that troublesome.

The planetary engine in the hotel is countless times more advanced than the charcoal stove in the imperial dining room. Coupled with the blessing of the pressure cooker, the cooking time that originally took five hours...that is, ten hours can now be done in half an hour.

In addition, the process of pounding into puree can also be replaced by a food processor, and filtering does not need to be done through soft and weak gauze, but a fine-mesh sieve.

In short... times have changed!

But this time Lin Xu didn't plan to cook it in half an hour. He planned to let the kelp soak in the rock sugar water for a while longer to absorb as much of the sweetness of the rock sugar as possible.

"Lin Xu, what are you planning to make? It feels weird just adding kelp."

Guo Xinghai has studied Cantonese-style sugar water very deeply. He originally thought that Lin Xu was going to make mung bean paste, but he didn’t put mung beans in the pot from beginning to end, which made him confused.

Lin Xu smiled and said:

"I just checked the information and said that kelp is rich in colloid, so I wanted to try if the kelp is boiled and pureed. Will it solidify into a jelly state?"

Guo Xinghai glanced at him in surprise:

"You really think so... It's cold now. It's easy to get diarrhea if you eat like this. Be careful."

Yes, it is autumn and winter now, and your stomach will indeed be a little unbearable if you eat too much.

Lin Xu thought for a while and planned to replace the rock sugar water poured after making it with caramel.

Rock sugar is cold in nature and has the effect of reducing fire, but caramel is different. Caramel is hot in nature and has a warming effect.

Although this cannot neutralize the coldness of kelp all at once, it can at least pull it back a little.

Half an hour later, Lin Xu turned off the fire.

Another twenty minutes passed before the lid was opened.

It exudes a strong smell of kelp, with a hint of sweetness mixed in.

Take out the kelp, cut it slightly and put it into the food processor, add a little of the original soup for boiling the kelp, turn it on and blend it into kelp puree.

The delicate green-brown lake looks average in appearance, but after taking a bite with a spoon, it tastes quite good.

A hint of sweetness, coupled with a delicate taste, it feels a bit like drinking nutritious rice lake made from spinach.

After beating all the kelp into puree, filter it through a fine-mesh sieve to get out the residue, so that the taste will become more delicate.

Pour it into small bowls and carry it to the cold storage on a tray to let the kelp mud cool down and solidify.

Taking advantage of this time, Lin Xu used brown sugar to boil some caramel syrup, which will be ready to taste later.

"Xubao, look at the sweater I bought and see if it's pretty!"

It was almost eight o'clock when a few people who went shopping returned to the store.

Lin Xu came out of the kitchen, and Baby Shen, who was wearing a pink sweater, immediately spun around.

"My baby looks beautiful in everything she wears."

"I will be proud if you praise me like this. We also went to the pet store and bought a small pink sweater for Dundun, so that we have a family-friendly one."

Did you buy pink for Dundun?

Lin Xu said:
To be continued...