Food starts with noodles

Everyone has a different way of teaching. Xu Zhuo is famous, and unconsciously it will create a sense of isolation and distance among the students. If it weren't for his funny words and solid teaching plans, this morning's class might be overturned.

But Zhao Guangming was different. Zhao Guangming took the strict teacher route.

Don't look at him young, but he is very serious in class, and his attitude towards food is very serious.

But under his sternness, an occasional thoughtful gesture can touch the hearts of the students.

For example, he bought peaches at his own expense, for example, he said that he would make up New Year's gifts for everyone.

This kind of behavior touched the hearts of the students.

After the peaches were cleaned, Zhao Guangming asked all the students to follow suit, first remove the skin of the peaches, and then cut the peaches into small cubes.

Two-thirds of these diced peaches are made into peach puree, and the remaining third is set aside, and will be used as diced fruit later when making peach sandwiches.

The production process of Longyin Xiantao, Zhao Guangming, has been written on the blackboard. First, make the peach filling, then prepare the peach mousse, and finally cook the crispy skin on the outside of the peach.

Seeing everyone's operations, Xu Zhuo didn't stay idle, and joined in with a fruit knife.

His knife skills far surpassed these students, and even Zhao Guangming was ashamed of himself, so soon, the washed and peeled peaches were cut into evenly sized fruit cubes.

But when cutting, the doubts in Xu Zhuo's heart did not decrease.

Using peaches as ingredients to make peaches, isn't this a toss?

But with this toss, the price has gone up.

A finished Longyin Xiantao can be sold for three figures no matter what.

Probably this is how the rich enjoy themselves, the more trouble the better.

After cutting, Zhao Guangming took one-third of the fruit and put it aside, then used a blender to make the remaining diced fruit into peach puree.

Xu Zhuo felt that at this time, it should taste good if you put it in a cup and drink it as juice.

But Zhao Guangming obviously didn't think so.

He divided the fruit puree in half and also put it aside for later use.

Then he added some white sugar to the remaining fruit puree, put in some soaked gelatin sheets, and started stirring with a spoon.

Gelatin sheets are ingredients for making jelly, and it is natural to let the pulp quickly form here.

When he saw this, Xu Zhuo had already understood everything.

Without him, the skill that he has devoted himself to learning has come into play, and he has learned the skill of this Longyin Xiantao.

Now even if Xu Zhuo is allowed to take over the rest, he can do it smoothly.

After the white sugar and gelatin sheets in the basin were all melted into the fruit puree, Zhao Guangming brought over the diced fruit that had just been left over, and poured all the mixed fruit puree into it.

Peach has a lot of water, so the puree is similar to a slightly viscous juice.

After these fruit purees are mixed with the diced peaches, they look quite good, the color is attractive, and the pieces are suspended in it, Xu Zhuo feels that it is no problem for him to eat a bowl.

Stir the diced fruit and fruit puree evenly, then Zhao Guangming brought the semicircular mold and asked the students to put the mixed fruit puree and diced fruit into the mold.

These molds are semicircular with a diameter of two to three centimeters. After putting the fruit puree and diced fruit in, smooth it with a wooden spatula and put it in the refrigerator to freeze.

In this way, it is the filling of Longyin Xiantao.

After freezing into the refrigerator, Zhao Guangming did not rush to make mousse, but first made a summary with his classmates.

Because this step is very simple, let's consolidate it in the form of discussion, and basically everyone can remember it.

Next, start making peach mousse.

This is also the pulp part of Longyin Xiantao.

Zhao Guangming poured the remaining peach pulp into a non-stick pan, then poured in white sugar three times more than the stuffing he had just made, and slowly boiled the sugar over low heat.

This step can't be rushed, it has to be boiled with a small fire, and at the same time, it must be stirred constantly to fully combine the sugar and fruit puree.

Wait until the sugar is completely melted, put it aside and let it cool.

Then put the soup pot on the stove, add water to heat it.

At this time, Zhao Guangming cracked about a dozen egg yolks in a small basin, and put the basin in the pot to heat it over water, stirring it with chopsticks while heating.

After the egg yolk is stirred, put twice as many gelatin sheets as the filling.

Wait until the gelatine sheets are melted, pour the egg yolk liquid into the boiled peach puree, and stir well.

The first half of this pulpy mousse is ready.

At this time, the stuffing in the refrigerator was not yet frozen, so Zhao Guangming was not in a hurry to make whipped cream. Instead, he extended the class and talked about other ways of making Longyin fruit.

It can also be regarded as enriching the classroom knowledge of the students.

The fillings in the refrigerator were frozen for about half an hour. Zhao Guangming opened the refrigerator, took out all the molds inside, put on gloves, and together with the students, took out all the semi-circular fillings inside.

The stuffing hearts that are taken out are two complete semicircles, and now they are facing each other to form a ball.

Because there are gelatine sheets inside, so with a little force, the two semicircles can be combined together.

Then put the pinched balls back into the mold and continue to freeze in the freezer.

This step is to make the filling more firmly bonded.

After stuffing all the fillings into the refrigerator, Zhao Guangming began to whip the whipped cream.

This process is actually very simple, just pour the whipped cream into a deeper basin, then reach in with the mixer and start beating.

Beat until the whipped cream starts to become fluffy.

Then, while stirring, stir the egg yolk puree just stirred into the whipped cream in small amounts and multiple times, and the peach mousse is ready.

Zhao Guangming put these mousses into piping bags one by one, and then brought the fillings from the freezer and those silicone molds made of peaches, and started to prepare for filling.

The so-called filling is to fill the peach mold with one third of the mousse with a piping bag, and then put the peach filling in.

Squeeze down slightly when placing it, so that the air in the mold can be completely evacuated.

After placing it, fill the mold with mousse, smooth the surface, and put it in the refrigerator to freeze.

What you get out of this is the stone and pulp of the peach.

Next it’s time to make the peel.

Zhao Guangming looked at the time and said, "The peaches in the refrigerator will take longer to freeze, so let's take a break after class and let's continue in 10 minutes."

Chapter 594 The Secret in the Lesson Plan

During the 10-minute recess, Xu Zhuo took this opportunity to contact Yu Keke.

Knowing that she had already boarded the car, she was relieved.

After asking her to be safe on the road and asking her when she would arrive in the provincial capital, Xu Zhuo hung up the phone.

But then he called Tang Xiaoying again, told her when Yu Keke would arrive, and asked her to arrange a car to pick him up.

Well, even though they are not together, Yu Keke should feel the deep love.

This is the source of family happiness and harmony.

After finishing these tasks, Xu Zhuo chatted with Zhao Guangming about making crabs.

Of course, he didn't say it was a mission, but secretly said that Feng Weiguo wanted to eat crabs that looked like real crabs, so he asked Zhao Guangming if there was any way.

"Can't you make crab races?"

"I know how to race crabs, but I don't know how to make crab shells. I want to ask if you can do it..."

Zhao Guangming glanced at Xu Zhuo: "Just buy a mold, buy a simulated silicone mold, and use chocolate to make crab shells... Well, let me think about it later, it's not a big deal anyway. "

The two stood in front of the classroom window, chatting casually while admiring the scenery outside.

Those students of Zhao Guangming secretly took pictures of this scene with their mobile phones and posted it on the Internet, and added a paragraph full of sassy words:

"Professor Xu and Teacher Zhao are really a good match. One is intellectual and elegant, and the other is gentle and considerate. It's just perfect!"

Originally it was just a photo, but coupled with today's hot search and Zhao Guangming's appearance in Meng Liwei's live broadcast room several times, it instantly ignited the hearts of those boring people.

Some people even put this topic on the hot search.

But at this time, the instigator was completely unaware, because the student was engrossed in watching Zhao Guangming make chocolate.

Add water to a pot, add cocoa butter and white chocolate, and cook while stirring to form a slightly viscous milky white sauce.

After boiling, put it aside to cool, then Zhao Guangming took out the frozen molds in the refrigerator, and gently broke the peaches with his hands to separate the peaches from the silicone molds.

At this time, the mousse has been frozen hard, but you can still see the appearance of a peach.

However, because the color is not right, and there will be some tiny bubbles on the surface of the frozen mousse, the degree of simulation is not very high.

At least it won't be recognizable as a peach at a glance.

After all the peaches were taken out of the mold, Zhao Guangming took a bamboo stick and asked the students to stick each one into the bottom of the peaches.

Then he poured the almost cooled chocolate sauce into a deeper basin, put it on the table, and put the peaches in with a bamboo stick, so that the surface of the peaches was covered with chocolate sauce.

Then take it out slowly, letting the excess chocolate sauce drip into the basin.

Because the peach has just been taken out of the refrigerator, the surface temperature is very low, so the chocolate sauce on the surface solidifies quickly.

After it solidified, Zhao Guangming carefully took out the peaches and put them on a ceramic tray.

Then, ask the students to paste the peaches one by one. After all the peaches are solidified, put them in the refrigerator to freeze, so that the outer layer of chocolate sauce can solidify more firmly.

Taking advantage of this time, Zhao Guangming poured the remaining chocolate sauce into the pot to reheat, and then put some pink pigment in it.

After a few swirls with a blender, the chocolate sauce in the pan turns a nice pink color.

After cooling slightly, pour these chocolate sauces into the chocolate blasting pot.

In this way, after the freezing is over, you can do the last step of the Longyin Xiantao.

10 [-] minutes later, the frozen peaches came out of the freezer.

Holding the chocolate watering can, Zhao Guangming carefully began to spray on the peaches. It was not obvious at first, but as time went by, the color of the peaches became pinkish pink.

After the upper part of the peach is potted into a gradient pink, the flavor of the peach comes out.

If it is matched with two green leaves, the effect will be even better.

"Wow! So beautiful!"

"That's right, it's so beautiful that I can't bear to eat it."

"I'm also reluctant to eat it. It's so beautiful. Molecular cuisine is really extraordinary."

……

The compliments from the students didn't make Zhao Guangming elated. He said with a smile, "This is not molecular cuisine, it's just a very common Xiantao mousse. The recipe is a bit like Longyin Strawberry, so it's called Longyin Xiantao."

To put it bluntly, molecular cuisine is to disrupt and rearrange the molecular structure of substances. The method and process are much more complicated than this peach, and the taste and texture are completely different.

However, molecular cuisine cannot be demonstrated in class, because it takes several hours at every turn, and these students are now new to Western food, so it is too early to learn molecular cuisine.

It's not too late to learn when you have a certain foundation.

For example, if you go to Zhao Guangming's store for an internship, you can learn very professional molecular cooking techniques.

"Ms. Zhao, can we really go to your store for an internship?"

Several girls looked at Zhao Guangming expectantly, feeling very excited.

When Zhao Guangming came to teach, they checked Zhao Guangming's Rainbow Restaurant on the Internet, and they also said that they must go to luxury after graduation to work.

Unexpectedly, now that Zhao Guangming said that they can go for an internship, in that shop that looks like a work of art, maybe they will wake up laughing from a dream, right?

"As long as your grades are good, I'll allow you to do internships, but it's fine if you just mess around. My small shop is not big, and I can't ask for a few interns at a time."

When Zhao Guangming was talking to his students, Xu Zhuo was holding a small spoon to break open the surface of the prepared peaches, and then digging into the mousse and sandwiches to eat in small bites.

In order to make Yu Keke happy, Xu Zhuo even took a picture of the girl, saying that he would do it for her when he returned to the provincial capital.

The peach tastes really good. The outer layer of chocolate tastes crunchy and has a rich aroma. The sweetness of the mousse in the middle is mixed with the sweetness of peaches, and it melts in the mouth.

The most amazing thing is the sandwich inside. After the temperature rises slightly, the sandwich shows signs of melting, and the fruit pieces and fruit puree are clearly separated.

But because there are gelatin sheets used for making jelly inside, it will not really melt, and eventually it will show a state of fluidity that seems to be melted, which makes people want to eat it.