Zhang Shan glanced at it, there was no difficulty in cutting it in half, Gao Yuanyuan did a good job, so he cooperated: "Okay, Chef Xiaoyuan did a good job, come here, this chef will reward you with a brain melon shell!" ”

"Die!"

Gao Yuanyuan pushed him angrily and said with a smile: "I did so well, you still want to play me, is there any heavenly reason!" ”

Zhang Shan smiled, sliced the ginger, washed the lemon leaves and lemongrass, and put them into the pork rib soup one by one. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Because there are only a few pieces of pork ribs, the water in the pot is still very clear at this time, but you can vaguely see a few shiny oil stars floating on it.

Subsequently, Zhang Shan urged the system skills: [Treasure Gourmet Pot], [Fire Master]!

In the next second, the porcelain pot was covered in golden light, and the gas flame under it also spread.

Of course, that layer of golden light Gao Yuanyuan couldn't see, she could only see that the gas flame under it turned into a blooming lotus flower, fully supporting the bottom of the pot, "It's so dazzling!" ”

The more the pork ribs boiled, the more fragrant they became, about twenty minutes or so, a special mixed fragrance gradually wafted out, Zhang Shan put the straw mushrooms and broccoli prepared by Gao Yuanyuan into the pot, then poured in half a bowl of lemonade, pinched a little refined salt, and filled a spoonful of chili oil.

Sour and spicy, both of which are strong and pungent flavors, can maximize the umami of seafood, which can be seen from the mustard sauce.

But Zhang Shan didn't want to use chutney or vinegar, but lemonade with chili oil was a good choice.

After boiling for nearly five minutes, Zhang Shan began to pour in the giant shrimp and clams that had been processed long ago.

It is also a shellfish with a wide variety of species, among which, clams and other types belong to the lower grade, while clams belong to the upper grade.

After another five minutes, the clams were boiled to the point that the shells were opened, revealing the golden tender flesh, and the giant shrimp turned an attractive bright red, and the fresh aroma of seafood gradually emerged from the pot.

Zhang Shan added the small sand crab again, then covered the pot with a lid, and simmered for another five minutes.

When the time came, as soon as the lid of the pot was lifted, a white mist-like vapor floated out, Gao Yuanyuan took a sip, and couldn't help but say, "Hmm! It smells so good! ”

"Almost, do you have casserole?" Zhang Shan took some soup with a spoon, smacked it, and immediately sprinkled a few sprigs of coriander, and asked.

"There should be, I'll look for it!"

Gao Yuanyuan rummaged through the cupboard underneath, and finally found a yellow casserole utensil, "Is this okay?" ”

"Okay!"

Zhang Shan immediately turned off the gas, held the porcelain pot with both hands, and slowly poured the seafood soup into the casserole.

"Why do you have to use a casserole for soup?"

Gao Yuanyuan was a little puzzled.

"The material of the casserole is relatively special, the surface is rough, and it can absorb impurities in the soup, so it is one of the top dishes in the soup, and it is ...... Pretty! ”

Zhang Shan smiled slightly.

Gao Yuanyuan listened to the first sentence, and immediately felt that there was a lot of knowledge in it, but when she got to the back, she immediately turned into black lines on her face.

"Okay, Thai hot and sour seafood soup, it's done!"

Zhang Shan turned in a circle with a rag and gently wiped the edge of the pot clean, and a seafood soup was officially completed.

Thai cuisine belongs to tropical Southeast Asian cuisine, in fact, he has not learned tropical cuisine at all, but just learned the tropical food he ate in Honolulu before.

The truly authentic Thai seafood soup is called Tom Yum Gong Soup, "Tom Yum", which means sour and hot in Thai, and "Gong" means shrimp, that is, hot and sour shrimp soup.

Authentic tom yum soup is a combination of Thai special tom yum ingredients and curry ingredients, and the cooking order of the various ingredients in it also requires time-consuming.

It is said that the tom yum soup cooked by top Thai chefs is hard to resist even the Thai royal family, who are accustomed to eating the delicacies of the mountains and the sea.

Next, it's time to kill the fish.

This dish is relatively easy to make, at least, for Zhang Shan, it is very easy, with the CD-free [Winding Flower Knife Method], ultra-thin fish fillets are not a dream!

However, in order not to let the seafood soup be cold, Zhang Shan still covered the pot first and kept it warm.

Seeing that the killing of the fish was about to be completed, Gao Yuanyuan became more and more excited, and hurriedly prepared the dishes and chopsticks on the dining table.

Zhang Shan brushed the pot, poured water again, heated, and took this opportunity to serve Thai hot and sour seafood soup with both hands, probably because it was hot, and he pinched his fingers on his earlobes again.

Gao Yuanyuan saw his action, coupled with his pink rabbit apron, it was really cute, "By the way, wait for Zhang Shan, I'll go get a bottle of wine, such a good food, there is no good wine to match, what can I do!" ”

Here, the water in the pot has been boiled, Zhang Shan added the specially bought gelatin powder, that is, the jelly powder in everyone's mouth, yes, according to the mainstream soup, main course, dessert to match, he is going to make a Western mango strawberry pudding.

Another trick of gelatin powder, that is, to stir while below, gelatin powder is easy to be viscous when exposed to water, if not stirred in time, it will form one small pimple after another.

Taking advantage of the effort of boiling the jelly, Zhang Shan peeled the mango, removed the pulp, put it in the juicer, and beat it into mango puree without adding water.

Here, seeing that the liquid in the pot had begun to thicken, he opened the coconut milk he bought, poured it in according to the amount, and in an instant, the liquid in the pot began to turn pure milky white, which was very beautiful.

Then, Zhang Shan added two more spoonfuls of sugar,

At this time, Gao Yuanyuan had already come back with a bottle of wine, saw that Zhang Shan was still cooking, and asked, "What are you still doing?" ”

"It's okay, get some dessert."

Zhang Shan replied, at this time, the liquid in the pot was completely viscous, as if it had a tendency to become jelly.

He then found two transparent crystal cups with a low belly, poured the jelly gum in the pot into the two crystal cups, and then divided the mango puree into two parts, added them to the cups, and stirred thoroughly.

After stirring well, the two cups of pudding have completely turned into a pure milky yellow color, which is very beautiful.

After everything was made, Zhang Shan picked up the last big strawberry, washed it, cut it in half, and gently put it in the pudding, and then put it in the refrigerator to cool down and solidify.

"Zhang Shan, come and eat, or the soup will be cold in a while."

Gao Yuanyuan urged, not knowing if she was concerned about Zhang Shan or if she wanted to eat.

"That's it!"

After cleaning up, Zhang Shan sat on the chair, looked at the wine brought by Gao Yuanyuan, which was a bottle of white wine, and then glanced at the brand, "Yo drink, good wine, I didn't expect you to understand it quite well!" ”

"That's it! Miss Ben is not in vain! ”

Gao Yuanyuan raised her chin and said with a smug face.

In Western cuisine, wine and food are often paired together, but because there are many types of wine, and the ingredients and flavors are different, the specific pairings are also different.