Yangzhi manna is a classic Hong Kong-style dessert, which was promoted by TVB's hit dramas in the early years, so that many mainlanders know the name of this dessert with a strong literary atmosphere.

Among them, including Boss Xu.

When he was a child, he thought that the name of poplar branch manna came from the dessert made from poplar branches.

But by chance, after he tasted the bitter taste of the poplar branches, he never pondered it again.

This dessert originated at Lee Garden Restaurant in Hong Kong, where the chef used sago dew, grapefruit, evaporated milk, coconut milk and other ingredients to make a dessert with great color and taste.

At that time, everyone thought of a bunch of names, but none of them could express the deliciousness of this dessert.

Finally, some people remembered the jade bottle held by Guanyin Bodhisattva, which is said to have rained nectar to save the people during the great drought.

And the dessert at that time, not only to quench the heat and quench thirst, but also nutritious, in the hot summer, drink to the mouth like the nectar descended from Guanyin Bodhisattva, so there is the name of poplar branch nectar.

The name represents not only the taste of this dessert, but also its status.

Even today, when it comes to Hong Kong-style desserts, Yangzhi manna is still on the list.

The poplar manna tastes delicious, and the method is naturally very exquisite.

Yu Keke looked at the ingredient list written by Xu Zhuo, and raised her head in some surprise: "Wow, these are so complicated, they actually require the place of origin, is there a difference?"

In the morning, because Yu Peiyong and his wife were not at home, Yu Changjiang and Xu Zhuoxiao both slept until they woke up naturally.

The four of them didn't have the heart to cook at home, so they drove to the first floor for morning tea.

After eating and drinking, Xu Zhuo remembered to make poplar branch nectar, took a piece of paper in his hand, and wrote down the ingredients to be used with a pen.

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

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

The so-called sago dew is an edible sago starch made by processing the trunk and body of some tropical trees from palm trees, soaking, precipitating and drying through mechanical treatment.

The sago is pure and white, the particles are round, and the size is uniform, because it is translucent and dewy after cooking, so it is called sago dew.

As for evaporated milk, it is not fresh milk, nor whipping cream or condensed milk, but a liquid obtained by distilling fresh milk to remove 50% of the water.

Compared with fresh milk, evaporated milk has a fuller flavor and a stronger milky taste, and is the main ingredient in making coffee, desserts and Hong Kong-style milk tea.

In fact, Xu Zhuo didn't want to be so particular, just find a supermarket to buy some domestic ingredients to match, and you can also make the dessert of poplar branch nectar.

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

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

In case the mother-in-law is happy and asks for tens of thousands of yuan in dowry, won't this be earned.

In fact, even if these ingredients are expensive, they can't cost Xu Zhuo's money, because he wrote them out in front of Pang Lihua.

As soon as it was written, Pang Lihua handed the paper to Yu Changjiang: "Anyway, I really want to eat poplar branch nectar, you can do it yourself." ”

Yu Changjiang is responsible for procurement all year round, and there is no pressure to buy some imported ingredients.

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

The back kitchen on the first floor was busy, messy, and full of oil smoke.

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

Just enough to accompany the bear cub, saving this goods and stress.

And in a big villa, you can make this kind of dessert that gathers ingredients from several countries, so that you can really feel the boring and boring life of rich people.

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

Xu Zhuo washed the soup pot, put it on the stove, increased half a pot of water, and then turned on the gas stove and began to burn.

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

Only in this way can the sago be cooked so that it is clearly defined and does not stick to each other.

Sago dew is divided into sizes, and the dessert of poplar branch nectar generally uses small sago dew, which is not only more literary, but also more convenient to eat.

As for sago dew, it is generally used to make milk tea and the like.

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

This is very important, you must not pour it all at once, you have to pour it little by little, and you can't just pour it into one place in the pot, you have to spread it evenly, so that the sago dew does not stick together.

If you pour it all in at once, the sago will quickly stick together, and then the sticky will become firmer and stronger, and you can taste the taste of the sago rice balls at most.

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

While stirring the pot, he told Yu Keke and Pang Lihua about the matters to pay attention to when cooking sago, and every time he said a key point, Pang Lihua quickly wrote it down and sent it to the circle of friends.

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

Her appearance gave Yu Keke a headache, and the people in the circle of friends couldn't stand it, because in just a while, Pang Lihua posted more than 30 updates, all of which were relayed from Xu Zhuo's words.

Xu Zhuo is happy in his heart, with this kind of mother-in-law, why worry about the high price of the bride price.

The pot in which the sago is boiled should be stirred constantly, so that the boiled sago will be more round and even, and the grains will be clear.

You don't need to cook the sago for too long, and you can turn off the heat when most of the white sago has become a transparent color, with only a little white in the middle.

Xu Zhuo took a fine mesh sieve, 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 refrigerated and soaked.

By refrigerating, the taste of sago dew can be more elastic and smooth, and it is cold and cold, which is a powerful weapon to beat the heat.

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

Next, it's time to make coconut mango pulp.

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

Whether the poplar branch manna is good or not depends on whether the coconut mango milk to be beaten next passes the test......