In fact, poplar nectar in the traditional sense is already a very delicious dessert.
Especially the combination of Chinese cooking techniques and Western ingredients, it can be regarded as a perfect dessert that has reached the ultimate balance in all aspects.
Even many Zhongzhou desserts in the traditional sense may not taste better than it.
But in terms of taste, in Zhao Fuyu's opinion, this kind of cuisine can still make some improvements.
Especially since he already had coconut milk as an ingredient, Zhao Fuyu chose a special coconut called Macapuno coconut, which became the most memorable feature of his Yangzhi Manna.
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It just so happens that even after it is finished, it still needs to be kept on ice for another half an hour before the poplar nectar can reach its peak flavor.
Zhao Fuyu didn't waste any more time. He washed the sago first and then threw it into the boiling water.
Sago is an ingredient that needs to be cooked twice. The first time is until the rice grains are half-cooked and there is still a little bit of white inside. Then, after it is cooled in cold water, it is then boiled in boiling water until it is fully cooked.
In this way, more starch can be removed, and the food will be more refreshing and tasty when eaten, and will not be soft or floppy.
The next step is to cut the mangoes into pieces. Three kinds of mangoes are needed, one is green mango to add a little sourness to the fruit, one is ripe sweet mango to add natural sweetness, and the last one is perfume mango to add more mango. of fragrance.
Put these three kinds of mangoes into the wall-breaking machine in a ratio of one to three to two, add one cup of milk and half a cup of whipped cream, stir them, and then beat them directly in the wall-breaking machine.
Beat until it has a texture similar to puree, then pour it out and set aside.
Then you can pull out the grapefruit and Shatian pomelo, spread out the pulp bit by bit, then put a small part under the cocktail glass, and scoop a spoonful of cooked sago on top.
All that's left is the final assembly.
The mixture of whipped mango puree and milk custard is the main body of the cocktail glass, with a layer of coconut milk poured on top, followed by the unique Macapuno coconut, also known as glutinous rice coconut.
The coconut milk in this kind of coconut is in a jelly-like viscous state, the pulp has also softened, and the weight is much heavier than ordinary coconuts.
Although it doesn't have the rich sweetness of ordinary coconuts, it has a texture similar to that of frozen coconut ice cream, plus the coconut milk inside the glutinous rice coconut is like a soft and sticky liquid.
This type of coconut is extremely rare throughout the world.
When Zhao Fuyu added a spoonful of glutinous rice coconut to the poplar nectar, it would not increase the taste of coconut, but it would enhance a very unique taste.
This is also the reason why Zhao Fuyu chose such a special ingredient.
Pour a tablespoon of glutinous rice coconut coconut meat and coconut milk into a cocktail glass, then put a layer of grapefruit diced and perfumed mango diced on top, seal it with plastic wrap and put it in the refrigerator for half an hour.
When you take it out of the refrigerator, you will find the ultimate poplar nectar.
It is also the result of Zhao Fuyu’s careful improvement and design... Yangzhi Manna!
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Unlike many dishes, the preparation of desserts requires time and effort, but once there are not too many complicated techniques and processes, it can be very simple to make.
Yangzhi Manlu is a simple one, but the combination of various ingredients and the selection of flavors require a lot of effort, so that such a simple dessert can develop its own unique characteristics.
It can only be said that for some dishes, the taste is determined by the craftsmanship, while for others, the taste is determined by the ingredients.
Seeing that Zhao Fuyu had stopped, but the food hadn't been brought out yet, Lei Qianqian was also a little anxious, because the glimpse just now made him have high expectations for this dessert.
Zhao Fuyu naturally went all out to make this dish.
However, this cold drink, which is classified as a dessert, does not have a particularly fragrant aroma. Instead, the flavor gradually subsides in the faint air-conditioning. Even with the addition of perfumed mango, the flavor does not spread significantly.
Only that hint of summery orange makes people miss it endlessly.
'The nectar of poplar branches...'
'Can you do this kind of thing? '
After flipping through the tablet, many of them were dishes that existed in their world, which was not surprising to Ye Xiu.
After all, it is called a multi-world restaurant, and since there can be similar mythical and legendary characters, it is normal to have similar tastes and dishes.
Therefore, the appearance of something like Yangzhi Manna did not surprise him too much.
It's just that the things Zhao Fuyu used did seem a bit too simple. Not only did they have a wall-breaking machine that would be used in ordinary cold drink shops in their world, but there was nothing particularly magical about the technique.
Does this kind of poplar nectar have any special taste? It's not the same feeling I had when I drank it before...
This is not to deny Zhao Fuyu's craftsmanship, but this time it seems too ordinary.
For Ye Xiu, if he didn't see the light of cooking, the strange sight of the kitchen, maybe in his mind, the cooking was not outstanding.
Maybe it was his first experience at a multiplex restaurant that left a too deep impression on him.
On the other hand, Lei Qianqian hasn't been to the restaurant for a while. He didn't notice it at first, but when Zhao Fuyu was cooking, he already noticed something different.
Zhao Fuyu's every move seemed to have a natural charm, and seemed to have an indescribable rhythm.
It was obviously just an ordinary action of handling ingredients, but it seemed to be filled with some secrets that even he couldn't understand.
This feeling is like that annoying fox performing a witch ritual.
'Son of the Eightfold God...'
Lei Qianqian's eyebrows moved, as if he had some unpleasant experience.
But for him, having such a long-term friendship can be regarded as having a companion in another sense.
"Wait a moment, it will be fine soon."
Natural cooling allows the flavors in the poplar nectar to fuse over time.
Half an hour not only cools down the temperature, but also makes the various materials inside more integrated.
This is also the charm of time. Naturally relaxed ingredients have far more vitality than those that are accelerated by gourmet cells.
At the point where Zhao Fuyu is now, he has gradually realized that the constant use of gourmet cells is actually a kind of indulgence. It is not completely harmless to the cuisine, but it is based on the traditional cooking methods of the past.
Occasionally embellished with some methods of resonating with gourmet cells, allowing time to flow naturally in the cooking of ingredients and dishes, is the key to making the dishes burst out with more natural and subtle flavors.
And this is also the key to Zhao Fuyu's next breakthrough!
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