Chapter 1475 - 573: The Pinnacle of Northeast Desserts—Snowy Bean Paste! Jade Carving for Dundun!

Chapter 1475: Chapter 573: The Pinnacle of Northeast Desserts—Snowy Bean Paste! Jade Carving for Dundun!

"The scenery here is really beautiful!"

Luo Shan stood on Dragon Head Peak, gazing at the surroundings. Although this small mountain wasn’t tall, the scenery was quite good, looking elegant.

Especially after removing some unsightly internet-famous projects, the whole scenic area appeared more refined.

Compared to a city filled with tall buildings, being in the mountains made one feel relaxed and happy unknowingly.

She looked around and pointed at the mountain behind her, asking:

"Is that within the scenic area as well?"

"Yes, but it’s difficult to develop, so no work has been done on it yet."

"What about the mountain across the reservoir?"

Chen Meijuan smiled and said:

"That’s not part of it. It’s in the neighboring town. In the past, we didn’t expect the scenic area to take off, so we didn’t dare to lease it. Earlier this year we tried to negotiate, but they raised the price, so we didn’t lease it."

Upon hearing this, Luo Shan immediately made a decision:

"We need to lease it. Otherwise, if someone else develops a scenic area over there, wouldn’t that mean competition? How about this, I’ll invest another ten million, and you can lease the mountain across, connecting the entire scenic area... Ten million should be enough, right?"

She didn’t understand scenic areas nor how the pricing worked.

Lin Hongqi was startled by this number:

"Isn’t that too much? Ten million is definitely enough, and we could even open another mountain gate over there later. But what if it results in a loss?"

Luo Shan smiled:

"If it’s a loss, then so be it. You just use the money. I’ll come back when spring is here, and I hope Shen, Yan, and Xiaoxu can come and systematically plan the scenic area."

She originally wanted to hold an investors’ meeting now to readjust and replan the scenic area.

But Yan Lin is abroad at this moment, and old Shen is on a business trip to Yangcheng, while Luo Shan and Grandpa Gao also plan to fly to Spring City in the afternoon, so they can’t gather everyone for now.

Yesterday, they arrived in Yinzhou and spent a night at the scenic area.

They went to the Horse Farm for a look and immediately decided to invest ten million into the Feima Group, taking the opportunity to chat with Shen Guofu and Yan Lin in a WeChat group.

Lin Hongqi originally thought that this lady boss investing ten million was already good enough, but unexpectedly she wanted to invest in the scenic area again.

Bear in mind, the money Yan Lin invested before wasn’t spent yet, and now with this additional ten million, the entire scenic area indeed needed to be constructed properly.

At that time, professional designers would need to be invited over, instead of randomly making changes here and there.

After appreciating the view from the mountain top, they followed the mountain trail down the backside, and checked out the valley on the other side of the mountain as well.

Building No. 8 at the Fishing Platform.

Yuan Debiao used a mixer to whip the egg whites into a fine foam, looking very much like cream.

This is what is referred to as "whipping" in the making of egg white paste.

The so-called whipping is to beat the egg whites into a milky foam.

Lin Xu curiously asked:

"Chef Yuan, how do you determine the extent of the whipping?"

The whipping of egg white paste goes through stages, such as the initial foamy stage, the semi-whipped stage where there’s foam on top and liquid egg white at the bottom, etc. Different stages correspond to different dishes.

"If you stick chopsticks in and they don’t fall, then that’s the right stage. At this stage, the fried egg white comes out soft and delicious. If you continue whipping, the fried egg white becomes stiff, and the texture will not be as good."

The egg whites are beaten, and the mixer is put aside.

Then he began preparing the flour and starch needed for the egg white paste.

"The Snowy Bean Paste dessert requires it to be as white as snow, so we use potato starch, also known as potato powder. This powder is white and clean, and it’s not likely to color easily."

Yuan Debiao sifted the potato starch, then took an equal amount of medium flour, sifted it as well, making the two powders finer.

After sifting, he poured the starch and flour into the whipped egg whites and stirred them in the same direction with chopsticks.

"Adding a bit of starch and flour to the egg white paste prevents it from collapsing when fried, but you can’t add too much. Otherwise, it will expand, and you need to control that amount."

Chinese cooking is more challenging than Western cooking here, requiring flexible adjustments during the cooking process rather than sticking rigidly to a certain measurement.

This flexible adjustment is often summarized by chefs as "appropriate amount."

The so-called appropriate amount means adding as needed based on personal preference, more salt if you like it strong, less oil if you prefer it light, no chili if you don’t eat spicy, etc.

The reason for the vast variety in Chinese cuisine is also here. Even the same dish can become two different dishes with slight adjustments to cooking time, seasoning, or ingredient quantities.

Take liver slices, for example. If you add less broth when cooking, it’s fried liver slices; if there’s more broth, it’s braised liver slices; if it’s even more, then it’s liver slices in broth, red cooked liver slices, etc.

Even dishes with almost identical methods can result in different final presentations due to differences in broth.

This is the magic of Chinese cooking, and it’s what Chinese chefs continually chase after.

Yuan Debiao stirred the starch and flour into the egg whites in one direction until all the egg whites became smooth and fine, without any lumps.

Watching this, Dai Jianli said to Lin Xu:

"When using egg white paste, whether adding seasoning or not, you should stir it this way, causing the fine bubbles in the egg white paste to change from disordered to ordered state. This state of egg white paste will give a silky and thick texture when eaten."

From disordered to ordered?

Lin Xu understood and planned to try this with other egg white dishes in the future.

Once the egg white paste was ready, it could be fried next.

However, there are requirements for frying too. Starting with the oil, you cannot use any oil that colors, such as the notorious for coloring rapeseed oil, which should be excluded first.