Food: Eat my duck neck in the middle of the night?Fu Xiaotuan cried

Su Yu took out the milk, poured it into a double-layer pot, heated it slowly to about [-] degrees with a low heat, added a small amount of baking powder and started stirring.

After fully and evenly stirring, let it stand for a period of time, and then complete the secondary heating and cooling.

At this time, the milk had already started to coagulate into lumps, which looked white and wobbly, and the whole shape was like the bean curd that Su Yu himself made before.

At the scene, some people couldn't help swallowing their saliva.

The milk that was originally white can turn into a slippery block, which is simply amazing!

The milk cube was cut into small squares by Su Yu with a knife, put into the mesh, and then began to be gently rolled.Soon, the translucent clear ester will be quickly removed, and the whole milk block will be crushed into slag again.

Wrap all these debris with gauze, and use a small stone to press and shape it.

In no time, the white lumps of cheese will gradually turn a nice dark yellow.

Another half hour or so passed.

The pressed cheese is finally about to be finished.

Su Yu took out a large piece of yellow cheese, and put a light layer of fine salt on it.The purpose of this is not only to better preserve the cheese for a long time, but also to add a touch of other flavors to the cheese that originally only had a light milk flavor.

Here, the cheese is done.

The whipped cream has also been processed by Fu Xiaotuan many times, according to Su Yu's request, it is finally ready.

After Fu Xiaotuan finished stirring the milk for the last time, he put down the glass basin in his hand.At this time, the milk in the glass basin was no longer in the initial liquid state, but turned into a viscous paste.

The faint fragrance of milk smells very comfortable, and it seems to have a more peculiar smell than before.

"It's amazing! These two things are obviously made of milk. Why are there such big differences in appearance?"

"That snow-white whipped cream looks so beautiful! It smells like a faint fragrance, which is very comfortable."

"Compared to light cream, I prefer yellow cheese! I feel that the smell of cheese is thicker and more mellow!"

"It's really hard to live and learn. Today is an eye-opener. I didn't expect this young brother to be so good that he can really cook!"

Hearing the discussions of the crowd around him, the fat man in the crowd was worried.

The better the young man could cook, the more worried he was about the safety of the blue lobster.

And Ye Long also had a bad look on his face.

He has never seen these two things made by Su Yu, and they look very novel.But the more novelty it is, the harder it is for an older generation of traditional chefs like them to accept it.

Something developed from milk to make lobster?

Isn't this bullshit?

Although he hadn't eaten it yet, he could already predict that this extremely precious blue lobster would definitely be wasted in the end!

It would be a lie to say that I don't feel distressed.

Any star chef will not tolerate the wanton waste of precious ingredients.

But right now he is helpless.

……

The most critical cream and cheese are all completed, and the next progress of this baked lobster will be much easier.

Su Yu handled the lobster very skillfully.

Tie the two huge claws of the blue lobster with a rope, then lift it up, and use the chopsticks to stab it mercilessly from the tail of the lobster.

As the lobster continued to struggle violently, although its tail kept moving and bending, it knew that it would not be able to escape its fate tonight no matter what!

Seeing Su Yu's cruel methods, Fu Xiaotuan couldn't help covering his eyes.

Su Yu's method of killing shrimp is really a little cruel.

And the fat man in the crowd felt as if his heart had stopped beating!For a moment, he felt like that poor blue lobster, with a chopstick piercing himself fiercely from below.

hiss!

On the contrary, the star chef Ye Long expressed a little surprise at Su Yu's move.

If you are not very familiar with lobster production, you will not know that there will be this process when killing lobsters.

Su Yu's process is called urination!

Literally, it is to pierce the body of the lobster to remove the magazine sewage in its body.

If you use a bowl after the lobster urine is excreted, you will soon find that this light yellow, fishy liquid will quickly condense and finally become a disgusting jelly.

If you don’t urinate before making the lobster, the lobster that is successfully made will have a strong fishy smell, which will seriously affect the taste of the finished product.

After urinating, the blue lobster soon stopped struggling.

The fatal blow just now was enough to make him die on the spot.Although the chrysanthemum pain is a bit painful, but fortunately, it will die quickly and will not be tortured for too long.

Under the watchful eyes of everyone, Su Yu put the beautiful blue lobster into the boiling water.In just a few breaths, the original dark blue jewel-like armor has undergone earth-shaking changes!

The blue shrimp shells turned a nice orange-red.

Until then, everyone suddenly realized.It turns out that no matter what kind of lobster, the shell will turn orange without exception as long as it is boiled.

Even the rare and unusual blue lobster is the same!

It's just a pity that the originally beautiful blue shell turned into the same ending as ordinary lobsters.

[ps] Looking for flowers, evaluation votes! .

Chapter 69 The Taste of the World program team has found【Seeking evaluation tickets】（1 / 1）

Su Yu didn't cook the blue lobster directly in boiling water, but fished out the lobster just after its whole body changed color.

The purpose of watering this time is actually to quickly lock the moisture and freshness in the lobster. Once cooked for too long, all these delicious juices will flow into the pot, which will destroy the texture of the lobster instead. The gain outweighs the gain.

Su Yu took the lobster out of the pot, and because it was too hot, he kept blowing air on his red fingers in some embarrassment.

While the fished lobster was placed on the cutting board to cool, Su Yu cut off the two large claws of the lobster with scissors.Then smash the shell of the pliers with a small hammer.

Immediately, the steaming fresh and tender snow-white shrimp meat was exposed.

There are faint orange lines on the white lines, which look very beautiful.

Immediately afterwards, Su Yu took out a pair of small scissors, and repaired all the small legs of the lobster's abdomen, and separated the huge shrimp head and tail.

Also use scissors to remove the gills of the shrimp. While not destroying the huge shrimp head, the remaining shrimp yellow is perfectly preserved.The rich shrimp roe is so abundant that you can scoop it up with a small spoon and eat it.

These are the essence of lobsters, so naturally we can't waste any of them.

Su Yu used a sharp kitchen knife to split the tail of the shrimp vertically, dividing it into two.

Every part was completely preserved by Su Yu, and the whole was placed on a white and clean plate. For a moment, it looked like a complete lobster.

Putting the lobster aside, Su Yu started to make creamy mushroom sauce!

This is the most critical soul of the whole dish!

Put the butter in the iron pan, melt it and add sliced ​​mushrooms and shallots.

Under the roasting of the fire, the wonderful fragrance soon began to spread out.The unique rich aroma of Tricholoma mushrooms is more pure under the frying of butter!

Until the water vapor from the mushrooms was all evaporated, at this time Su Yu turned the stove to the maximum and poured white wine into it.

boom!

A group of flames with a charming aroma of wine sprang up in an instant, directly igniting everything in the pot.

"I'll go! This operation is too cool!"

"Mom, I also want to learn how the anchor is so handsome!"

"The wine gas turns into fire, and the flame is directly ignited in the pot. This is too top-notch! The anchor's operation, at least can beat 80.00% of ordinary chefs!"

"After slow frying in butter, and then using high heat to maximize the aroma of the mushrooms, it's amazing! Host!"

While all the fans in the live broadcast room were amazed, Su Yu didn't stop, and added the prepared whipped cream, refined salt, and a little white pepper to the pot.

All the juices are mixed quickly, forming an indescribable aroma!

Su Yu poured the creamy mushroom sauce evenly on the lobster meat while it was hot, and then covered every inch of the lobster meat with thinly sliced ​​cheese.

Put on charcoal fire, grill.

Two shrimp tails were grilled over charcoal fire.

After a while, the delicious shrimp tail juice mixed with the sweet creamy mushroom juice dripped on the charcoal fire, making a sizzling sound, and white mist rose up.

And under the high-temperature grilling, all the juices are perfectly blended.

The cheese covering the shrimp meat also began to melt due to the high temperature, and the strong aroma of cheese seduced everyone's gluttons!

This is a unique fragrance that everyone will never forget for a lifetime.

It has the fragrance of mushrooms, the mellowness of cheese, the sweetness of cream, and the deliciousness of lobster!

Even the fat Pang Long who hated Su Yu's actions could not help squinting his eyes, intoxicated by the fragrance.

I completely forgot how deep my previous self's love for blue lobster was.

As the cheese began to faintly smell burnt, Su Yu picked up the two shrimp tails on the grill and put them on the previous plate.

until now.

Baked lobster with cream cheese is finally announced, completely done!

……

The photographer Xiao Wang, who was a hundred meters away, shrugged his nose vigorously, took a deep breath, and smelled an unprecedented strange fragrance.

The eyes couldn't help but light up.

"Director, just now I heard from passers-by along the way that someone dived in the deep sea and caught a rare deep-sea blue lobster, which is now being made on the public kitchen stove by the beach."

"Tell me, where does this smell come from?"

The chief director of the flavor program group wearing a peaked cap was equally excited.

As soon as he got the news, he led his filming team, dozens of people, and hurried over from the place where he was resting and camping.

Two days ago, they just completed the food shooting of this three-star restaurant on the sea.Originally planning to rest for two days, he was about to go home.

I never expected that today I would encounter such a rare deep-sea blue lobster with thousands of chances!

And there are people preparing to cook.

This is a photo opportunity they can't miss anyway.

Looking not far away, there are circles of people gathered on the public kitchen stove. Wherever you want to go, it should be the place where the blue lobster is made.

The chief director couldn't wait to put on his wings and fly to the production site!

[ps] It's on the shelves!It will be on the shelves at twelve o'clock tonight!

Within 24 hours, there will be at least [-] explosions, no upper limit! !

Please support us! .

List testimonials! (1/1)

To be honest, the results of this book exploded on the day it was put into storage, and the young author once thought it was going to take off.

Who knew that the data would not move in the middle of the writing, maybe it was written with a little bit of pretense, which made everyone feel uncomfortable.So I sincerely apologize to everyone here!

In the subsequent episodes, I also promise that I will never pretend to be slapped in the face again.

--------------------------

This book is very lucky to be on the new book push!

Here, first of all, I would like to thank all the little brothers and sisters for their continuous support.

At present, the number of words in the book has reached 12 words, (for everyone to write it all, no cheating or cheating) This means that this book is finally going to be on the shelves.

To be put on the shelf is to witness the life and death of a book.

The young author just graduated from university this year, so he can be considered as a fresh graduate.

Everyone has witnessed the market this year. Not to mention graduates, even many office workers are facing unemployment.After the author graduated from school, he searched everywhere for a job. After three months of searching, no company was willing to hire me.

Writing a novel was my last choice.