gourmet chef

Chapter 218 Three Temperature Options
Bai Xiaobai can't wait to taste the special Wuzhen soy milk rich in selenium and germanium.

After preparing all the ingredients, Bai Xiaobai's next step is to grind the soy milk.

The amount of ingredients used in the special Wuzhen soy milk is strictly limited.

A cup of soy milk needs to be ground with 250ML soybeans, 50ML barley, six peanuts, two lotus seeds, and one walnut.

The size of the other ingredients is fine, except for the walnuts, which are relatively large. For the convenience of crushing, Bai Xiaobai broke them into four small pieces.

After the ingredients are pre-processed.

Bai Xiaobai poured all the five precious ingredients that had been measured into the large stainless steel funnel on the electric stone mill.

This kind of funnel has partitions, which allow the five precious ingredients to slowly leak into the stone mill holes below.

A water bag device is hung directly above the funnel, which contains the top mineral water provided by the system.

Just like that, Bai Xiaobai activated the electric stone mill device, and the stone mill was driven by electricity to rotate quickly and automatically.

The water in the water bag device drips into the funnel, mixes with the ingredients, and enters the stone mill holes together.

The ingredients are ground under the turning of the stone mill.

After a while, pure white fine slurry flowed out from around the stone mill.

The slurry goes along the stone grinding tank, and finally gathers in the crystal cup provided by the system.

In less than 2 minutes, a cup of raw soy milk is ready.

After grinding the raw soy milk, the next step is to cook the soy milk.

This process is very critical, and it is a key step in the presentation of the taste of soy milk.

Bai Xiaobai set up a small soup pot provided by the system on the stove.

After lighting up the fire, first add a small pot of mineral water to the pot.

This is to prevent soy milk from being added separately, which contains a lot of small particles and is easy to stick to the pan.

After the water in the pot was completely boiled, Bai Xiaobai poured the ground raw soybean milk into it.

This process does not require agitation, allowing the pure and thick raw soybean milk to freely blend into the mineral water.

This is because most beans contain saponins, especially soybeans. After shaking its aqueous solution, it will produce rich and long-lasting soap-like foam. If it is stirred, the foam will be more.

This is the reason why a lot of foam will float on the upper layer after the soy milk has just been made in the general family.

At the same time, a lot of foam will make many people mistakenly think that the soy milk is boiling, especially those who cook soy milk in a pot. If they have no experience, they will rush to turn off the fire when they see foam.

In fact, the foam on the top layer is actually a false boiling phenomenon, and the soy milk is not fully cooked.

Uncooked raw soy milk not only has the beany smell of residual raw beans, but also contains certain toxic substances, which can easily cause gastrointestinal discomfort and cause poisoning.

In order to fully cook the soy milk, the system adopts the five-cook and five-stop method.

The five-cook and five-stop method is just as the name suggests.When cooking soy milk for the first time, when the pot starts to overflow with a lot of foam, turn off the heat, sprinkle a very small amount of mineral water to suppress the large amount of foam, then continue to boil, until the foam overflows, and continue to sprinkle a very small amount of mineral water.

Repeat this for five times. The last time you don’t need to add mineral water, cover the pot and turn on medium and low heat to refine and concentrate the soybean milk.

After five cooking and five stopping methods and the final medium heat concentration.

A strong fragrance of soy milk came to the nostrils. This fragrance is so fragrant, without a trace of beany smell, which makes people want to take a sip when they smell it.

But it's not finished yet.

After the soy milk is cooked, it is only the last step to the finished product.

Although the soy milk produced by millennium-old stone mills is very fine and soft, it is inevitable that small insoluble particles will remain.

According to the system, the nutrients have been integrated into the soymilk, and the remaining small particles do not contain any nutrients, so filtering will not affect the nutrients, but will interfere with the taste.

So the last step is to filter the insoluble impurities in the soy milk.

This must rely on the system's black technology filtering equipment.

This filtering device, as always, shows the black technology level of the system. In addition to filtering, it also has a cooling function, that is to say, it can cool down the hot soybean milk while filtering the small particles of impurities remaining in the soybean milk.

The hot soybean milk can be cooled to normal temperature, or the hot soybean milk can be cooled to ice soybean milk, and of course the heat can also be kept.

This is the first time the new product has three temperature options.

When customers order the new soy milk, they can choose hot, normal temperature or cold according to their personal preferences.

The choice of the system is quite humane.

Like hot summer, it is natural to drink iced soy milk, which is healthy and can also cool down. In winter, drinking a cup of warm soy milk feels warm and comfortable in the stomach. In spring and autumn, it is neither hot nor cold, so you can drink normal temperature soy milk.

It's summer now, and because of the hot weather, Bai Xiaobai naturally chose the iced soy milk button.

stab-

In less than three seconds, while filtering out impurities, the cooling also ended.

Such a cold and cold special Wuzhen soy milk is considered a success.

Pure white soy milk, no foam floating on the top, just like pure milk.

Generally, the original ground soy milk is light wheat-yellow, and it looks like such a pure white soy milk. This is the first time Bai Xiaobai has seen it, and it feels more like soy milk.

Perhaps it is the addition of other four treasures such as peanuts and walnuts to present this pure white.

Bai Xiaobai didn't have time to think too much, he felt thirsty just looking at the new product now, and wished he could have a sip right away.

But first, the soy milk must be taken out of the pot.

Bai Xiaobai was hesitating, what tableware should be used to hold the new soybean milk.

At this time, the cool electronic sound just rang in his mind.

[Congratulations to the host for completing the new product. The beauty utensils containing the special five-treasure soy milk have appeared in the exclusive cabinet of gourmet beauty utensils. The host please check it. 】

I didn't expect the system to be so thoughtful, and it has already provided beauty tools.

Bai Xiaobai immediately opened the counter of gourmet beauty utensils, and a new set of beauty utensils appeared inside.

I originally thought that the beautiful utensil for soy milk would be a transparent glass, or some kind of porcelain mug.

Unexpectedly, the system did not provide cups, but actually provided a pair of azure bowls.

Bai Xiaobai recognized it at a glance, this bowl was actually a Song Ru Kiln sky blue glazed bowl.

While sighing, the system in his mind began to display words:
The specially made Wuzhen Soybean Milk Utensil is the Song Ru Kiln Tianqing Glazed Bowl.This kind of bowl is warm and simple, and the glaze is natural and harmless, and will not destroy the active ingredients of soy milk.In addition, the azure color can make the white soy milk look more perfect, which is pleasing to the eye and whets the appetite. It is a beautiful vessel suitable for new soy milk.

Sure enough, it is a Song Ru kiln azure-glazed bowl!

This Song Ru kiln bowl is an exquisite and rare treasure.

No matter how hard today's superb porcelain masters try, they are still unable to imitate this kind of porcelain with regular shape, fine texture and glaze color like the blue sky reflected by the lake.

There are only two authentic pieces in the world, one in the collection of the Palace Museum and one in the collection of David David Foundation in London, UK.

Unfortunately, both Song Ru kiln celadon glazed bowls in the museum collection have different degrees of black edge cracks, so there is a slight lack of quality.

And the system's brand-new special imitation Song Ru kiln sky green glazed bowl, the shape is perfect, there is no defect, the surface color is green and lustrous, the glaze is plump and shiny, and the surface of the vessel has small cracks of cicada wing pattern, which is similar to the cracks of ice cracks. wonderful.

It is said that the glaze of this kind of porcelain contains very fine ground agate, so the color changes a lot, just like the color of a sunny day.This color is very eye-catching, and it is said that it has an auxiliary optical therapy effect on patients with mild eye diseases.

Don't know if it's true or not.

Bai Xiaobai took out a beautiful utensil, held it high, and turned the bowl to the fluorescent lamp.

Sure enough, the glaze color of the bowl noodles changes with the light, just like the beauty of "after the rain, the sky is clear and the clouds are **", it is simply beautiful.

Looking at this soft azure light, Bai Xiaobai felt a natural sense of relaxation in his eyes, as if the soreness in his eyeballs had also decreased a lot.

It's so wonderful, it's so good that I really have nothing to say!Bai Xiaobai really couldn't put it down. He turned the bowl 180 degrees and looked at the bottom of the bowl.

On the bottom of the bowl, there is still the four-character mark of "Little White Restaurant", which shows the uniqueness of the exclusive use.

The exclusive beauty tool in the store is hanging fried sky.

Using this kind of bowl to drink soy milk and taste delicious food can also let the eyes relax naturally.

After Bai Xiaobai washed the azure-glazed bowl, he immediately poured the fragrant soybean milk cooked in the pot into it.

No more, no less, just a whole bowl.

Because the soy milk has just been cooked in the kitchen, there is still heat left.

Bai Xiaobai walked out of the kitchen with the bowl in his hand, intending to sit on the dining chair outside and taste new products while enjoying the cool breeze.

He just stepped out of the glass kitchen.

Gao Chao just came out of the bathroom at this time.

(End of this chapter)