Befitting the skill of a chef with three Michelin stars, the spinach juice squeezed by Huailiang is clear and bright. You can see at a glance at the bottom of the bowl, not even a shred of spinach fiber tissue floating in the juice.

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

Pour the spinach juice into a large porcelain basin that has been cleaned in advance. Zhou Dong holds one hand on the edge of the basin and gently shakes it, letting the spinach juice slowly rotate clockwise, as if breaking a piece of jasper, and like disturbing a piece of blue sky, and another piece of it.

With one hand, he picked up the honey bowl, tilted the mouth of the bowl slightly, pulled out a thin and long honey ribbon, and blended it into the spinach juice little by little.

Vegetable juice and honey were originally extremely difficult to blend with each other, but under his special technique, it was as if water and milk blended together. The color of spinach juice, which was originally clear and attractive but slightly bland, suddenly became more rounded and natural, with an extra layer of color.

It's thicker and less glossy.

Zhou Dong asked for lotus root powder that had been dried until it was semi-wet. He added a little fiber powder that Li Xiuchen's wife bought earlier in the morning and mixed it with water until it became thick. He took a section of the white lotus root that had just been processed and used the lotus root powder to cut one side of the white lotus root.

Completely plug the holes, then stand the lotus root upright, use a spoon to scoop up the spinach juice mixed with honey, and pour it gently into the lotus root.

This hand skill is extremely precise and skillful. It is obviously an ordinary big-headed spoon, but in Zhou Dong's hand it is like a quantum in the hand of an oil seller. He can always pull the honey spinach juice into a thin line, and then inject it into the lotus root hole accurately.

After filling the lotus root holes one by one in this way, use lotus root powder to completely seal the upper lotus root holes.

At this time, Zhou Dong turned the white lotus root over. Shen Cheng and Huailiang came over to take a closer look. They saw that the jade-white lotus root seemed to be inlaid with a piece of naturally occurring jade. The halo was flowing, and the dense clouds seemed to break the lotus root at any time.

And it is truly so beautiful that it has gone beyond the scope of gourmet food and become a work of art.

Chinese cuisine pays attention to color, flavor, and taste, and Zhou Dong’s skill can be regarded as making full use of the word "color"!

"So this is Bi Lotus! His skills and thoughts are amazing! My beloved has never convinced anyone in my life, but today I am convinced."

Huailiang repeatedly sighed: "You know, just your green lotus root, if placed in the Champs Elysees Dream Restaurant, can sell for a sky-high price of at least 500 euros! And whether it can be sold depends on whether the customer is qualified.

, it also depends on your mood!

If you use it to make a new product in the breakfast department, what price are you going to set?"

While talking, Zhou Dong had already finished processing a few pieces of white lotus root. He thought for a while and said: "The jade porridge with lotus root fat is indeed better than Goubuli. The secret egg pancake requires a lot of effort. The price cannot be too low. Let's set a hundred."

Yuan? Forget it, it’s still eighty 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 having your three views ruthlessly subverted.

After taking some mountain spring water and steaming the ten processed white lotus roots, Zhou Dong checked the time and found that the golden cartilage was cooked just right.

Use a bamboo tweezer that won't stain the odor to take out the golden cartilage and set it aside to cool down. Remove the ginger slices and scallions from the iron pot, and you will see that the soup is clear, with a faint aroma of bones, but there is not much oil on the surface of the soup.

It is much lighter than the pork ribs clear soup.

Chef Huai's rhythm was very good. Zhou Dong had just skimmed off the light oil on the soup surface. He had already brought over the washed pearl rice and said dullly: "The texture of this rice is medium to high."

...But I have carefully screened it, and not a single grain of rice has white heads or hollows.

And I have already washed it for you, so don’t worry, the rice I washed will be absolutely clean and will not excessively damage the surface of the rice grains."

"Thank you very much."

Zhou Dong took the washed pearl rice and looked at it carefully. He felt that he was just using master-level vegetable washing skills. This Huailiang man indeed had real skills, and his skills were absolutely top-notch.

The pearl rice is poured directly into the Cunjin cartilage soup, and the rest has no technical content. With Shen Cheng, an old Qinxing, who keeps an eye on the firewood according to Zhou Dong's request, there won't be any problems.

Wait until the rice grains pop, then switch to low heat. When the soup turns into porridge, add some honey spinach juice, and the porridge base is ready. There is no need to add extra sugar or salt, it depends on the vegetable juice and lotus root flavor.

and the original sweetness of honey.

The golden cartilage placed in the vegetable basin in the courtyard has become warm, and the pieces of cartilage sandwiched between thin pieces of meat are crystal clear, like glass.

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

These golden cartilages originally had different shapes, some had different thicknesses from front to back, and some had slightly curled edges, but under his sharp knife, they all turned into thin bone fragments, as if they were jade carefully polished by a jade craftsman.

The film is average.

Huai Liang's eyes narrowed when he saw it, like a cunning old cat: "Sure enough, the secret is exposed, right? Humph, I know you deliberately hid your clumsiness on Lu Kitchen's chopping board!

Hey, everything about Chinese civilization is good, but the idea of ​​'moderateness and perfection' is not so good. If a French chef has to publicize every skill he has, he has to hide it."

At this time, Shen Cheng was heard shouting in the kitchen: "Master Xiao Zhou, the porridge is about to be ready!"

After hearing this, Zhou Dong picked up the 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. Sure enough, the soup was almost gone. The pearl rice had completely cracked and turned into flowering rice petals. The soup pot that was boiling everywhere has now become

It has to be served warm, 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 much, then removed the heat, and waited until the temperature of the porridge reached forty degrees before pouring the honey spinach juice; this is because honey cannot withstand high heat, and if it is directly boiled

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 gently stirred it with chopsticks for more than ten minutes. The pot of pearl rice porridge turned into a emerald green gem, with bursts of sweet aroma of honey, rice aroma and meat.

The mellow taste of the soup suddenly rose up, making Huailiang take two greedy mouthfuls.

The lotus roots haven’t even been put into the porridge yet. This pot of porridge already combines the characteristics of Cantonese sugar water and various meat porridges, and it is a favorite sweet dish of southerners!

"When are the lotus roots going to be put out?"

Huailiang asked while swallowing his saliva.

Making porridge takes the most effort from a chef. When he was in France, he was too lazy 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 aroma?

I really want to drink it, I’m so greedy! And the white lotus root in the steamer makes Huailiang people infinitely fascinated.

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

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

***The author has something to say***

(Except for Zhou Dong’s use of silver needles to open more channels in the lotus root holes, which is an exaggeration in the novel, the other contents are all operable. Interested eating friends can give it a try.

This is my own homemade porridge, which absorbs the sweet taste of southern porridge but also likes meat. The taste is not bad...

This is a serious sweet porridge, do not add salt, honey is the main flavor, if you want it to be sweeter, you can add some rock sugar, which is not included in the book.)
Chapter completed!