Food starts with noodles

After eating and drinking enough, Xu Zhuo remembered the matter of making poplar nectar, took a piece of paper, and wrote down the ingredients to be used with a pen.

Among them, there are sago from Malay, mango from Australia, grapefruit from South Africa, evaporated milk from the Netherlands, and coconut milk from Thailand.

All are imported ingredients, showing the characteristics of Hong Kong-style catering that integrates East and West.

The so-called sago starch is edible sago starch made by processing some tropical trees from the trunks and bodies of palm trees, through mechanical treatment, soaking, sedimentation, and drying.

The sago is white in color, round and uniform in size, and it is called sago dew because it is translucent and elastic after cooking, like dew.

As for evaporated milk, it is not fresh milk, nor whipped cream or condensed milk, but a liquid obtained by distilling fresh milk to remove 50.00% of the water.

Compared with fresh milk, evaporated milk has a richer taste and a stronger milk flavor. It is the main ingredient for brewing coffee, making desserts and Hong Kong-style milk tea.

In fact, Xu Zhuo didn't want to be so particular about it. He could find a supermarket to buy some domestic ingredients and mix it with it, and he could also make this dessert of poplar twig nectar.

But in this case, the taste will be much worse.

After all, this is a D-level signature dish, which is far beyond the standard of ordinary dessert shops, and it is made at the mother-in-law's house, so naturally it has to show its real skills.

In case the mother-in-law is happy and asks for tens of thousands of dollars in gifts, wouldn't she earn it back.

In fact, even if these ingredients are expensive, it will not cost Xu Zhuo's money, because he wrote these ingredients in front of Pang Lihua.

As soon as the writing was finished, Pang Lihua handed the paper to Yu Changjiang: "Anyway, I really want to eat poplar nectar, so you can figure it out yourself."

Yu Changjiang is in charge of procurement all year round, and there is no pressure to buy some imported ingredients.

He didn't even show up, he just sent a few WeChat messages with his mobile phone. Within an hour, these ingredients appeared in front of Xu Zhuo, and the quality was all first-class.

The back kitchen on the first floor is very busy, messy and full of oily smoke.

So Xu Zhuo chose to make this dessert in his villa.

It happened to be able to accompany Xiong Zai, so that this guy would not be stressed again.

And making this kind of dessert with ingredients from several countries in a big villa can truly feel the boring and boring life of the rich.

To make poplar nectar, the first thing to do is to cook sago dew.

Xu Zhuo washed the soup pot, put it on the stove, added half a pot of water, and then turned on the gas stove to start boiling.

Sago is an ingredient made of starch, and it is easy to stick together when cooking, so try to use a large pot when cooking, and try to use as much water in the pot as possible.

Only in this way can the grains of sago dew be cooked distinctly without sticking to each other.

The sago dew is divided into different sizes. Generally, small sago dew is used in the Yangzhi Ganlu dessert, which is not only more artistic, but also more convenient to eat.

As for the big sago dew, it is usually used for making milk tea and the like.

After the water in the pot boiled, Xu Zhuo poured the prepared sago dew into the pot little by little.

This is very important. It must not be poured in all at once, it must be poured in a little bit, and it cannot be poured only in a certain place in the pot, it must be spread evenly, so that the sago will not stick together.

If you pour it all in at once, the sago will stick together quickly, and then the stickiness will become stronger. Don't even think about making desserts. At most, you can taste the taste of sago rice balls.

After Xu Zhuo poured the sago into the pot, he took a spoon and kept stirring it in the pot. Only in this way, the sago would not stick to the bottom of the pot and would not gather together.

While stirring the pot, he told Yu Keke and Pang Lihua the things to pay attention to when cooking sago. Every time he mentioned a key point, Pang Lihua quickly wrote it down and sent it to Moments.

"My son-in-law said that the sago must be poured into the pot little by little, so that the sago can be cooked, otherwise it will fail..."

Her appearance caused Yu Keke a lot of headaches, and people in the circle of friends couldn't bear it, because in just a short while, Pang Lihua posted more than 30 updates, all of which were paraphrasing Xu Zhuo's words.

Xu Zhuo was really happy in his heart, with such a mother-in-law, why should he worry about expensive gifts.

The pot for cooking sago dew should be stirred constantly, so that the boiled sago dew will be more round and well-proportioned, and the grains will be distinct.

The sago dew does not need to be cooked for too long. When most of the white sago dew turns into a transparent color, and there is only a little white in the middle, you can turn off the fire.

Holding a fine-mesh sieve, Xu Zhuo took out the sago dew with a trace of white spots in the pot and put it into a basin of cold water, and the rest was left to be refrigerated and soaked.

The refrigerated method can make the taste of sago milk more springy and smooth, and it is cold and cold, which can be called a cool weapon.

Xu Zhuo put the water basin soaked in sago dew into Yu's walk-in refrigerator, and when he came out, he took out the Australian mangoes he bought.

Next, it’s time to make coconut milk.

This is also the most important part of making poplar nectar.

Whether the poplar nectar tastes good or not depends on whether the coconut mango milk that is to be made next will pass the test...

Chapter 1109 Only Good Ingredients Can Make Good Desserts

As soon as he came out of the refrigerator, Yu Keke asked Xu Zhuo a question: "Why do you use imported mangoes? Can't domestic ones work?"

In her hand, she held a mango that was bought in the south and was bigger than her face. After peeling off the skin, she held it in her hand like eating a roasted sweet potato, and took a bite from time to time.

The imported mango that Xu Zhuo was holding was relatively small in size.

But this kind of food is not just a matter of size.

Xu Zhuo tossed the imported mango in his hand upwards and said, "This imported mango doesn't have any fiber, unlike the domestic ones, when you eat the core part, you often eat the fiber, and even stuff it into your teeth.

In addition, this kind of imported mango has a stronger fragrance and a higher sweetness due to the long light time.The real poplar nectar does not contain sugar at all, and all the sweetness comes from mango.

Relatively speaking, if you use domestic mangoes, you have to boil some sugar water in advance to increase the sweetness, otherwise it will taste a little bland.

But this sugar is not Yangzhi Ganlu, but should be called Yangzhi Tangshui.

The chain dessert shops in China almost use domestic ingredients mixed with sugar water, and even use mango-flavored additives, milk-flavored additives and coconut-flavored additives to increase the taste.

Anyway, it's getting more and more difficult to drink authentic stuff like this now. "

Before Yu Keke could speak, Pang Lihua, who was next to her, took her mobile phone and sent a voice message in the group, saying: "My son-in-law said that the poplar nectar sold in the dessert shop is not authentic, and he will make authentic ones for us later." of……"

When she said this, she paused, Xu Zhuo thought that the mother-in-law was going to invite her rich friends to eat.

As a result, Pang Lihua said: "I will tell you the taste after I finish eating, don't worry, it should be ready soon."

Tsk, the mother and daughter are quite similar in terms of pretense.

In the past, my daughter-in-law also liked to poison the group, but now Yu Keke finally stopped doing it, and it was the mother-in-law's turn again.

Xu Zhuo took the mango and cut it from the middle.

Pay attention when cutting. When the blade touches the core, you should tilt it a little, and cut the mango against the core.

After cutting it, the mango aroma wafted out.

Very strong, very sweet, this taste cannot be described, but it smells really good.

Yu Keke held the big mango in her hand and came over to smell it a couple of times, and felt that the mango in her hand was not sweet anymore.

Holding a small knife, Xu Zhuo first picked out the core of the mango, and then used the knife to make horizontal cuts every one centimeter or so on the cross-section of the mango, and then vertically after that.

After drawing horizontally and vertically in this way, hold the two ends of the mango with both hands, and then press the middle part of the peel with your other fingers, and the mango will be turned over.

And the mango flesh that was scratched just now turned into raised diced mangoes.

Holding a metal spoon, Xu Zhuo carefully scraped the diced mangoes into the bowl, and then cooked the other half of the mangoes in the same way.

Pick out the incomplete and incomplete mangoes from the diced mangoes, leaving only the square ones in the bowl and put them in the refrigerator.

And those leftovers are put into the cooking cup of the cooking machine.

Then, Xu Zhuo took out the pulp of another mango and put it all into the cooking cup.

Close the lid, turn on the food processor, and puree these mangoes.

After making it well, Xu Zhuo took the canned evaporated milk and coconut milk he bought, opened it, and began to add it to the cooking cup.

Put evaporated milk first, this kind of liquid that is slightly thicker than fresh milk has a strong fragrance.

Originally, it was okay to buy domestically produced evaporated milk, but a lot of domestic evaporated milk is non-dairy evaporated milk, that is, evaporated milk synthesized from vegetable oil. This kind of evaporated milk not only tastes bad, but also contains too many trans fatty acids. The human body is not very good.

The only upside is that it's cheap.

If Xu Zhuo bought it, he might still hesitate, but when the father-in-law pays for it, is there any need to save money for them?

So Xu Zhuo directly used evaporated milk imported from the Netherlands.

I don’t know if it’s easy to use or not, anyway, this evaporated milk exudes a dull smell inside and out...

So damn expensive!

As for coconut milk, it is not coconut milk, but the white coconut meat inside the coconut shell, which is ground and squeezed to obtain coconut milk.

The coconut meat after juicing is another dessert ingredient - shredded coconut, and the dug out coconut meat is dried directly before juicing to get full-fat shredded coconut.

Anyway, they are relatively common ingredients in desserts.

The amount of evaporated milk should be the same as that of mango puree, and the coconut milk should be half of the mango puree. The dessert made in this way is full of milk and slightly sweet.

If the amount of evaporated milk is halved, and other things remain unchanged, the taste will become mango-based again.

The specific deployment depends on personal preference, and this degree of freedom is very high.

After Xu Zhuo finished adding, he closed the lid of the cooking machine again, and whipped the three mixed liquids, which became the coconut awn pulp used in Yangzhi Ganlu.

Of course, coconut milk can also be put at the end, there are no strict rules for this.

After the coconut milk was ready, Xu Zhuo put it in the refrigerator to cool, then took out the grapefruit, peeled it carefully, took out a petal, peeled off the petal, peeled out the red pulp inside, and put it in a bowl middle.

At this point, all the ingredients are ready.

Xu Zhuo took out all the ingredients, and then started to make poplar nectar with Pang Lihua and her daughter holding up their mobile phones to take pictures.

He brought an empty bowl, first put some sago dew that had been drained into it, and then poured in coconut mango milk. It couldn't be filled to the brim, and it was almost done when it was half full.

After pouring, add diced mango and sprinkle some grapefruit pulp for decoration.

A delicious and nutritious poplar nectar is ready.

This delicious dish is pale yellow in color, and the diced mango and red grapefruit inside add a splash of color.

In addition, because all the ingredients have been refrigerated, even the bowl is ice-cold, which makes people want to use a spoon to scoop it into their mouths and taste it.

Yu Keke first went to the table, first took a close-up with his mobile phone, and then took several photos from different angles.

After finishing these, start editing Moments messages.

"I just told my husband that I want to eat poplar nectar. He started making it for me early this morning, using imported ingredients. Now that it's delicious, I'm going to eat it."

Then there is the Jiugongge picture, the one in the middle is of course a selfie of her and Xu Zhuo.

After Yu Keke finished shooting, Pang came over immediately, and it was also in the form of a short video plus photos.

However, compared to her daughter's flamboyance and showing off, Pang Lihua's copywriting is much more low-key and restrained.

"My son-in-law personally made Yang Zhi Manlu for me, which is even more delicious than the Michelin three-star restaurant in Hong Kong. I won't talk about how delicious it is. You can't eat it anyway. If you talk too much, it will only make your mouth water." Greedy...see how considerate I am, don't forget to give me a thumbs up!"

Chapter 1110 Delicacy is good, don't be greedy

When Yang Zhi Ganlu was made, Xu Zhuo took a spoon to taste it.

The first reaction at that time was...the poplar nectar I ate before really didn't deserve the name.

Then I tasted it carefully, and came to a conclusion again: it really doesn't deserve it!

Evaporated milk, coconut milk, and mango puree, these three ingredients support the sweetness, fragrance, and moistness of poplar nectar, and all the ingredients have been chilled, so after the entrance, it is like being in a natural environment with a cool climate and beautiful scenery. In the beautiful scenery, the pores of the whole body are stretched.

This feels so good, without any additions, it is all set off by the taste of the ingredients themselves.

Only such desserts can be called poplar nectar, reminiscent of the nectar sprinkled by willow branches from Guanyin Bodhisattva.

Yangzhi Manna not only tastes sweet, but also tastes first-class.

Not to mention the grapefruit pulp and diced mango on the top, but the plain sago dew at the bottom of the bowl is all eye-catching.

Sago dew is not uncommon to eat, and it even feels a bit redundant in some desserts.

But in Yangzhi Ganlu, sago dew seems to be infused with soul, not only delicious, but also adds a little fun to this delicious dessert.

The sweet and mouth-watering coconut milk is mixed with some sago dew that looks like an elf, and the grains are distinct when you eat it.

When you sip it with your tongue, the cold, springy and smooth taste of Similu is completely recognizable.