I am Qinxing No.1

Chapter 94 I'm Really Hungry
As expected of the craftsmanship of a Michelin three-star chef, the spinach juice squeezed by Huailiang is clear and bright, and the bottom of the bowl can be seen at a glance, and there is no fibrous tissue of spinach floating in the juice.

Zhou Dong looked at it and nodded again and again. It feels so good to have a top chef helping him.

Pour the spinach juice into a large porcelain basin that was cleaned in advance. Zhou Dong held the edge of the basin with one hand and shook it gently, letting the spinach juice rotate slowly clockwise, as if breaking a piece of jasper or disturbing a piece of blue sky. He picked up the honey bowl with one hand, tilted the mouth of the bowl slightly, pulled out a thin and long strip of brocade-like honey, and blended it into the spinach juice little by little.

Vegetable juice and honey are originally extremely difficult to blend together, but under his special technique, it seems that water and milk blend together. The color of spinach juice, which was originally clear and attractive, but slightly dull, suddenly became more mellow and natural, adding a touch of color. The portion is heavy and less glamorous.

Zhou Dong wanted lotus root powder that had been air-dried to semi-wet. He added a little fiber powder that Li Xiuchen's wife had bought early in the morning, and mixed it with water until it became thick. The hole is completely blocked, and then the lotus root is erected, and the spinach juice mixed with honey is scooped up with a spoon, and gently poured into the lotus root.

This skill is extremely precise and skillful, it is obviously an ordinary big-headed spoon, in the hands of Zhou Dong, it is like a quantum in the hands of an oil seller, it can always pull the honey spinach juice into a thin line, and then inject it into the hole of the lotus root without any mistakes middle.After filling the lotus root holes one by one in this way, the lotus root holes above are completely sealed with lotus root powder.

At this moment, Zhou Dong turned the white lotus root across, and Shen Cheng and Huai Liang came over to watch it carefully. They saw that a piece of natural emerald jade seemed to be inlaid in the white lotus root, and the halo flowed, and the dense clouds seemed to break the lotus root at any time. When it comes out, it is really amazing and beautiful, it has faintly surpassed the scope of gourmet food, and has become a work of art.

Huaxia cuisine pays attention to complete color, fragrance and taste, and Zhou Dong's skill can be regarded as the word "color" to the fullest!
"So this is Bi Ou! Amazing skills, amazing thinking! I have never convinced anyone in my life, and today I am convinced."

Huailiang repeatedly sighed: "You know, just your lotus root, if you put it in the Champs Elysees Dream Restaurant, you can sell it for at least [-] euros! And whether you sell it or not depends on whether the customer is qualified or not." , It depends on how you feel!
You use it to make some new products earlier, what price do you plan to set? "

While talking, Zhou Dong had already finished processing a few pieces of white lotus root. He thought for a while and said, "Bi lotus fat jade porridge is indeed more labor-intensive than Goubuli and secret egg pancakes. The price can't be too low. Let's set a price of 80." Yuan? Forget it, it’s still [-] Yuan.”

Huailiang stared at him for a long time, shook his head silently, and began to stare at the sky in a daze.

This is the pain of the three views being ruthlessly subverted.

He took some mountain spring water and steamed the ten pieces of processed white lotus root. Zhou Dong checked the time, and the golden cartilage was just cooked.

Take out the inch-gold cartilage with a bamboo strainer that will not be contaminated with odors and let it cool down. Remove the ginger slices and scallion whites in the iron pot. The soup is clear and has a faint bone fragrance, but there is not much oil on the soup surface. It is much lighter than the pork rib clear soup.

Chef Huai's rhythm is very good, Zhou Dong has just skimmed off the light oil on the surface of the soup, he has already brought over the cleaned pearl rice, and said sullenly: "The texture of this rice is about average. However, I have strictly screened, and none of the grains of rice has white heads or hollows.

And it has been washed for you, rest assured, the rice I washed is absolutely clean, and the surface of the rice grains will not be excessively damaged. "

"Thank you then."

Zhou Dong took the washed pearl rice and looked at it carefully. He felt that he was just using master-level vegetable washing skills.

Pour the pearl rice directly into the Cunjin Cartilage Soup, and the rest has no technical content. With Shen Cheng, the old Qinxing, watching the firewood according to Zhou Dong's requirements, there will be no problem.

When the rice grains burst, you can switch to a low heat. After the soup turns into porridge, add some honey and spinach juice, and the porridge will be ready; there is no need to add extra sugar or extra salt, relying on vegetable juice and lotus root aroma and the original sweetness of honey.

The inch-gold cartilage placed in the vegetable bowl in the courtyard has become warm, and the pieces of cartilage sandwiched in thin thin meat are crystal clear, like glass.

Zhou Dong fetched the cutting board, picked up Li's black iron kitchen knife, first removed the meat attached to the cartilage, and then began to trim the bone shape.

These inch-gold cartilages were originally of different shapes, some with different thickness at the front and back, and some with slightly curled edges, but under his sharp knife, they all turned into thin bone slices, just like the jade carefully polished by a master jade craftsman. The slices are average.

Huailiang squinted his eyes, like a cunning old cat: "Sure enough, you have exposed your secrets, right? Huh, I know you are deliberately hiding your clumsiness on the chopping board of Chef Lu!
Hey, Chinese civilization is good in everything, but the idea of ​​"conserving the mean" is not very good; if this is a French chef, even if he has one point of skill, he would advertise it as a very good thing, but he would be fine, he would have to hide it. "

At this moment, Shen Cheng was heard bluffing in the kitchen: "Master Xiao Zhou, the porridge is almost ready!"

Hearing this, Zhou Dong picked up honey spinach juice and inch gold cartilage slices and walked to the kitchen. When he got to the kitchen, he looked at the iron pot. The soup was almost harvested, and the pearl rice was completely cracked and turned into flowering rice petals. It must be lukewarm, and occasionally you can see a few sticky porridge bubbles being pushed up, and it will take a few seconds to burst.

Zhou Dong first put the processed cartilage slices into the pot, lowered the temperature of the porridge a lot, then removed the heat, and waited until the temperature of the porridge reached forty degrees before pouring in the honey spinach juice; If you put it in the porridge, the whole pot of porridge will be ruined!
When the honey spinach juice entered the porridge pot, Zhou Dong stirred it gently with chopsticks. After stirring for more than ten minutes, a pot of pearl rice porridge turned into emerald green gemstones, bursting with the sweet aroma of honey, rice, and meat. The mellow taste of the soup rose suddenly, so that Huai Liang couldn't help swallowing two mouthfuls.

The lotus root has not been put into the porridge yet, this pot of porridge has already combined the characteristics of Cantonese sugar water and various meat porridge, and it is the favorite sweet taste of southerners!

"When will you put the lotus root?"

Huailiang swallowed his saliva and asked.

Cooking porridge takes the most work. When he was in France, he didn't bother to make it for himself every day, and even if he wanted to, he couldn't make porridge with such a complicated process and such a harmonious color and fragrance?
I really want to drink it, I'm so hungry!There is also the white lotus root in the steamer, which makes Huai Liangren infinitely fascinated.

"The most important thing to eat this porridge is the timing of adding the lotus root. To maintain the best taste, you must add the lotus root within five to 10 minutes before eating the porridge."

Before Zhou Dong finished speaking, he saw Li Xiuchen running into the kitchen sweating profusely: "Master Zhou, I hope Grandpa wakes up!"

　(Except that Zhou Dong used silver needles to open more channels in the lotus root hole, which is an exaggeration of the novel, the other contents are all operable, and interested eaters can try it.

　　This is my own porridge, which absorbs the characteristics of southern porridge, which is sweet and meat-loving at the same time. The taste is not bad.
　　This is a serious sweet porridge, do not add salt, honey is the main flavor, if you want it sweeter, you can add some rock sugar, which is not included in the book. )
　　If nothing else, this book should be on the shelves on June 6st.Then please support us a lot^1^
　　
　　
　
(End of this chapter)