True to the craftsmanship of a three-star Michelin chef, the spinach juice squeezed by Huai Liangren is clear and clear, and the bottom of the bowl can be seen at a glance, and there is no half of the fibrous tissue of spinach floating in the juice.

Zhou Dong nodded again and again, there is a top chef to help him, this feeling is cool.

Pour the spinach juice into the large porcelain basin cleaned in advance, Zhou Dong held one hand on the edge of the basin and shook it gently, so that the spinach juice slowly rotated clockwise, as if stirring up a piece of jasper, and like a piece of blue sky, the other hand picked up the honey bowl, the mouth of the bowl tilted slightly, pulled out a thin and long brocade honey belt, and integrated 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 seemed to be a blend of water and milk, and the color of spinach juice, which was originally clear and attractive, but slightly faint, suddenly became more round and natural, more heavy, and less thief light.

Zhou Dong wanted to come to the half-wet lotus root powder, slightly added some fiber powder that Li Xiuchen's wife bought early in the morning, mixed it with water until it was viscous, took a piece of the white lotus root that had just been treated, used the lotus root powder to completely block the holes on one side of the white lotus root, and then erected the lotus root, scooped up the spinach juice fused with honey with a spoon, and gently poured it into the lotus root.

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

At this time, Zhou Dong turned the white lotus root sideways, Shen Cheng and Huai Liangren came over to watch carefully, only to see that the white and pure jade lotus root seemed to be inlaid with a piece of naturally generated jade, the halo flowed, and the clouds seemed to be about to break out at any time.

Chinese cuisine pays attention to color, flavor and flavor, and Zhou Dong's hand can be regarded as giving full play to the word 'color'!

"It turns out that this is the blue lotus! It is miraculous and wonderful! I have never served anyone in my life, and today I am convinced. ”

Huai Liangren sighed again and again: "Do you know, if you put your blue lotus root in the Champs-Elysées Dream Restaurant, you can sell it for at least 500 euros!

What price are you going to set for a new product in the early part of the morning department?"

As he spoke, Zhou Dong had already finished processing a few pieces of white lotus root, and thought for a while: "The jade porridge with green lotus root is indeed more laborious than Goubuli and secret egg cakes, and the price can't be too low." Just set a hundred dollars? Forget it, it's still eighty dollars......

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

This is a kind of pain in which the three views are ruthlessly subverted.

took some mountain spring water and steamed the ten processed white lotus roots, Zhou Dong looked at the time, and the heat of the gold cartilage was just right.

Use the bamboo fence that will not be contaminated with peculiar smell to take out the gold cartilage and put it aside to blow cool, remove the ginger slices and green onion white in the iron pot, only to see that the soup is clear and bright, there is a faint bone fragrance, but there is not much oil on the soup surface, which is much lighter than the pork rib consommé.

Chef Huai's rhythm was very good, Zhou Dong had just skimmed off the faint oil flowers on the soup noodles, he had already brought the washed pearl rice, and said sullenly: "The texture of this rice is also medium and upper...... However, I have been carefully screened, and not a single grain of rice has a white head or a hollow head.

And I have already washed it for you, rest assured, the rice I washed is absolutely clean, and it will not damage the surface of the rice grains excessively. ”

"Thank you very much. ”

Zhou Dong took the washed pearl rice and looked at it carefully, and felt that he was using master-level vegetable washing skills, this Huai Liang man did have real skills, and the kung fu in his hands was absolutely first-class.

The pearl rice is poured directly into the inchin cartilage soup, and there is no technical content for the rest, and there will be no problem with Shen Cheng, an old diligent person, who watches the firewood according to Zhou Dong's requirements.

When the rice grains burst, you can switch to low heat, and then add some honey and spinach juice after the soup becomes porridge-like, and the porridge base is ready; there is no need to add extra sugar or extra salt, relying on the original sweetness of vegetable juice, lotus root and honey.

The cartilage in the vegetable basin in the courtyard 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 of the Li family, first removed the meat attached to the cartilage, and then began to trim the bone shape.

These inch-gold cartilage were originally of different shapes, some of them were of different thicknesses before and after, and some of them were slightly curled at the edges, but all of them turned into thin bone pieces under his quick knife, as if they were jade pieces carefully polished by the jade master.

Huai Liangren's eyes narrowed when he saw it, like a cunning old cat: "Sure enough, it's still exposed, right? Hmph, I know that you are deliberately hiding on the cutting board of Lu Kitchen!"

Hey, Chinese civilization is good at everything, but the idea of 'moderation and observance' is not very good; if a French chef has to publicize his ability to ten points, he is good, and he has to hide it. ”

At this time, I heard Shen Cheng snort in the kitchen: "Master Xiao Zhou, the porridge is about to be completed!"

Zhou Dong picked up the honey spinach juice and the gold cartilage slices and walked to the kitchen, and when he arrived at the kitchen, he looked at the iron pot, and the soup was almost finished, the pearl rice was completely cracked and turned into flowering rice petals, and the soup pot that was originally boiling around has now become lukewarm, and occasionally a few sticky porridge bubbles can be seen 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 a lot, and then withdrew the fire, and waited until the porridge temperature reached about 40 degrees before pouring in honey and spinach juice;

At the same time as the honey spinach juice entered the porridge pot, Zhou Dong gently stirred it with chopsticks, stirring for more than ten minutes, and a pot of pearl rice porridge turned into a green gem, and the sweet aroma of honey, rice fragrance, and the mellow taste of the broth suddenly rose, so that Huai Liang couldn't help but swallow two mouthfuls of salivation.

The lotus root has not yet been put into the porridge, and this pot of porridge has already combined the characteristics of Cantonese sugar water and various meat porridges, and it is the favorite sweetness of southerners!

"When will you put lotus roots?"

Huai Liangren asked, swallowing his saliva.

Boiling porridge is the most chef's effort, and when he was in France, he didn't bother to make it for himself every day, and even if he wanted to, he couldn't make porridge with such a complex process and such a harmonious color, aroma and unity?

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

"The most important thing to eat this porridge is the timing of the lotus root, to maintain the best taste, you must eat the lotus root within five to ten minutes before eating the porridge...... So ......"

Before Zhou Dong's words fell, he saw Li Xiuchen running into the kitchen sweating profusely: "Little Master Zhou, I wish grandpa is awake!"