It is worthy of being the craftsmanship of the three-star chef of Michelin. The spinach juice squeezed by Huailiangren is clear and bright. You can see at a glance that the bottom of the bowl has no fibrous tissue of spinach floating in the juice.

Zhou Dong nodded repeatedly when he saw it. There was a top chef who helped him, and it felt so good.

Pour the spinach juice into a large porcelain basin that was cleaned in advance. Zhou Dong held it with one hand and gently shaking it, allowing the spinach juice to rotate slowly clockwise, as if he was smashing a piece of jade, or as if he was messing up a piece of blue sky. The other hand picked up the honey bowl, and the mouth of the bowl was slightly tilted, pulling out a thin and long brocade honey belt, which was blended into the spinach juice bit by bit.

Vegetable juice and honey were originally extremely difficult to blend with each other, but under his special technique, it seemed to blend in water and milk. Although it was originally clear and tempting, the slightly light spinach juice suddenly became more round and natural, with more heavy weight and less slight light.

Zhou Dong was going to air-dried lotus root powder until half-wet. He added a little fiber powder that Li Xiuchen’s wife had bought early in the morning, mixed it with water until it was sticky, took a piece of white lotus root that had just been processed, and used lotus root powder to completely block the holes on the side of the white lotus root. Then he erected the lotus root, scooped the spinach juice with honey-fusion with a spoon, and gently poured it into the lotus root.

This skill is extremely exquisite. It is obviously an ordinary big-headed spoon. In Zhou Dong's hand, it is like a quantum in the hands of an oil seller. He can always pull the honey spinach juice into a thin line and then accurately inject it into the lotus root holes. After filling the lotus root holes in this way, the lotus root holes are completely sealed with lotus root powder.

At this time, Zhou Dong brought the white lotus root across. Shen Cheng and Huai Liangren came over to take a closer look. They saw that a piece of naturally generated jade seemed to be embedded in the jade-like lotus root. The halo was flowing, and the misty clouds seemed to break out of the lotus root at any time. It was truly amazing and had faintly exceeded the scope of food and became a work of art.

Chinese food emphasizes both color, fragrance and taste. Zhou Dong's hand fully demonstrates the word "color"!

"So this is the Bilou! It's amazing and magical! My dear man has never been convinced in his life, and today I am convinced."

The man Huailiang sighed repeatedly: "I know, if your green lotus roots are placed in the Champs Elysees dream restaurant, they can be sold at a sky-high price of at least 500 euros! And whether they are sold depends on whether the customer is qualified and how you feel!

What price do you plan to set for the new breakfast department?”

While he was talking, Zhou Dong had already processed several pieces of white lotus roots and thought for a while and said, "The green lotus root and jade porridge is indeed better than Goubuli. It takes hard work to make a secret egg cake, and the price cannot be too low. Just set a hundred yuan? Forget it, it's still eighty yuan..."

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

This is a kind of pain of ruthless subversion of three views.

After taking some mountain spring water, steaming these ten pieces of processed white lotus roots. Zhou Dong looked at the time and found that the heat of the cartilage in the ninth gold was just right.

I took out the ginger and scallion with the bamboo lily that was not stained with odor and put it aside to cool it off. I removed the slices of ginger and scallion in the iron pot. I saw that the soup was clear and there was a faint bone fragrance. There was not much oil on the soup noodles, which was much lighter than the pork ribs soup.

Chef Huai had a very good rhythm. Zhou Dong had just skimmed the light oil on the soup noodles. He had already brought the washed pearl rice over and said muffled: "The texture of this rice is just medium and upper... But I have strictly screened it, and no grain of rice has white hair and hollow.

And I have washed it for you. Don't worry, the rice I washed is absolutely clean and will not over-damage the surface of the rice grains."

"Thank you then."

Zhou Dong took the washed pearl rice and looked carefully. He felt that he was just using the master-level vegetable washing skills. This kind of person Huai really has real skills and his skills are absolutely first-class.

Pour pearl rice directly into Cunjin cartilage soup, and the rest has no technical content. Shen Cheng, the old Qinxing, watched the firewood according to Zhou Dong's requirements, and there would be no problems.

When the rice grains explode, you can turn to low heat. After the soup turns into porridge, add some honey spinach juice. The bottom of the porridge is done; there is no need to add extra sugar or salt, it depends on the original sweetness of vegetable juice, lotus root fragrance and honey.

The cartilage placed in the vegetable pot in the yard has become warm, and the cartilage sandwiched in the thin meat is crystal clear, like glass.

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

These gold cartilages are originally of different shapes, some have different thicknesses and thicknesses in the front and back, and some have slightly curled edges. Under his quick knife, they all become thin bone pieces, just like jade pieces carefully polished by a jade worker.

Huai Liang's eyes narrowed, like a cunning old cat: "It's true that it's still exposed, right? Humph, I know you were deliberately hiding your weakness on the Lu Chu chopping board!

Alas, Chinese civilization is good in everything, but the idea of ​​"moderateness and preservation" is not very good; if a French chef has some ability, he will promote it to ten thousand, but he will have to hide it."

At this time, he heard Shen Cheng screaming in the kitchen: "Master Zhou, the porridge is about to be done!"

Upon hearing this, Zhou Dong picked up the honey spinach juice and the crocodile slices and walked towards the kitchen. When he arrived at the kitchen, he saw that the soup was almost collected. The pearl rice had completely cracked and turned into flowering rice petals. The soup pot that was originally boiling everywhere has now become warm. Occasionally, a few sticky porridge quilts were seen lifted up, and it took a few seconds to break.

Zhou Dong first put the treated cartilage slices into the pot, lowering the temperate range of the porridge a lot, then lowered the heat, and poured honey spinach juice into it until the porridge is about 40 degrees. This is because the honey cannot withstand high heat, and if it is directly put into the boiling porridge, the pot of porridge will be completely ruined!

While the honey spinach juice entered the porridge pot, Zhou Dong gently stirred it with chopsticks, stirring it for more than ten minutes. A pot of pearl rice porridge turned into a green gem like a dripping gem. The sweet fragrance of honey, rice fragrance, and the mellow taste of the broth suddenly rose, making the man Huailiang couldn't help swallowing his greed.

Before the lotus root is put into the porridge, this pot of porridge has already integrated the characteristics of Cantonese sugar water and various meat porridges, and it is the favorite sweet mouth of southerners!

"When will the lotus root be released?"

Huai Liangren asked, swallowing his saliva.

Cooking porridge is the most intensive thing for the chef. When he was in France, he was too lazy to make it for himself to drink every day. Even if he wanted to make it, he couldn't make a porridge with such complicated processes, such harmonious and unified color, fragrance and taste?

I really want to drink it, I am so greedy! And the white lotus root in the steamer makes Huailiang extremely fascinated.

"The most important thing about eating this porridge is the time to put lotus roots. To maintain the best taste, you must put lotus roots within five to ten minutes before eating the porridge... So..."
Chapter completed!