Sago dew, also known as sago rice, is a specialty of Indonesia, some of the sago is processed from tapioca flour, wheat starch, bud flour, and some are made of starch extracted from palm plants, it is a kind of processed rice, shaped like pearls. There are three types of small sago, medium sago, and large sago, and it is often used to make porridge soup and dim sum.

Yao Feng explained: "The main ingredient of sago is starch, which has the effect of warming and strengthening the spleen, treating spleen and stomach weakness and indigestion. Sago also has the function of restoring the skin's natural moisturization. Therefore, sago soup is very popular among people, especially ladies. Use sago to make desserts, the material is simple, suitable for summer, there are many things that can be matched, it is also very convenient to operate, and the visual effect is very good after the finished product. Then I grind the sago to a very fine level, and when it is cooked, it looks like tiny bubbles. ”

Do not soak the sago after it has been watered, as some sago will soften and melt after soaking, depending on the quality of the sago. Then boil a pot of water, the amount of water should be less than sago, and it is best to be 2 or 3 times the amount of sago, about 2 teaspoons for people.

@无@错@放西米入沸水后要不停的搅拌, otherwise it will be mushy, stir for about 15 minutes, then start the pot, then you will find that the water is very viscous and the sago is sticky together, mix it with cool water to spread the sago.

Then boil a pot of boiling water, pour the sago and the hawthorn into the stirring, cook for about 15 minutes, at this time most of the sago begins to become transparent, slowly absorbing water from the surroundings, and the red pigment of the hawthorn will render it into delicate and beautiful small beads. After removing from the pot, rinse the cold water and repeat the process of boiling the sago in the hawthorn water.

In this way, the sago will not stick to the pan and will be more transparent. The more you boil it, the fuller the taste of the sago becomes. When the sago is almost completely transparent, and a small part still has a red core, you can start the pot, and the water will be covered for a few minutes, and it will be completely transparent. The light red color and transparent sago are as attractive as a crystal ball.

The pavilion master looked at the roselle tea in front of him with interest, and couldn't help but sigh with emotion: "Oh, it turned out to be sago, this kind of thing." It also tastes good for the elderly. Refines the skin. ”

Sikong Yao suddenly remembered that as the pavilion master of the Falling Star Pavilion, he definitely would not be a person who was only in his early twenties, although he was very well maintained. But judging from the white hair of the pavilion master. It should also be the year of the sixtieth year.

It seemed that he felt Sikong Yao's strange gaze. The pavilion master turned his head with a smile and explained, "The old man is already over sixty years old. ”

"Huh?" Suddenly, as if his mind had been guessed by the pavilion master, Sikong Yao was slightly stunned.

The pavilion master then turned his attention to Roselle tea. Whispered and muttered, "Roselle tea with sago dew is really interesting." These floating tiny fibers, is it hawthorn? ”

Take a sip, and the sour taste of hawthorn and the smell of roselle tea burst out in an instant, like a cherry blossom rain in the middle of summer, making people feel as if they are in a whirlpool of satisfaction.

The pavilion master closed his eyes tightly, and the joy on his face was so obvious. The acidity of hawthorn, which has a very pungent smell, will make people feel refreshed, but the elegant meaning in this roselle tea is reassuring. The existence of two contradictions, the secret that can be fused into one cup, the joint that combines the two with very different flavors, is sago dew.

The pavilion master suddenly opened one eye and stared at the sago dew that he saw through the wall of the glass, and then suddenly realized: "I see, this sago dew has been boiled in coconut water." ”

Sikong Yao was suddenly surprised, and said in disbelief: "It is impossible for the sago dew boiled in coconut water to have such a pure color. ”

Then Sikong Yao looked at the cup of roselle tea in the hand of the pavilion master, and a trace of sourness emerged from the cup, which was more impactful than hawthorn, like an initiation. …

A bright yellow glow flashed in front of his eyes, and in addition to hawthorn, roselle stamens, sago dew, and coconut water, there was also a mysterious fifth ingredient.

"I see......"

When he saw Sikong Yao wake up, Yao Feng also opened his mouth and explained: "That's right, when I boiled sago dew, I added a small amount of lemon juice, and the unique amino acids of lemon water can make sago dew lose its color, so when I boiled sago dew for the first time, I used coconut juice instead of water." ”

Sikong Yao carefully recalled that the sago dew cooked by Yao Feng at that time was indeed more turbid, and the reason was that coconut water was added.

Sikong Yao not only gasped, but let the sweet and sour position constantly stimulate his sense of smell, that kind of exquisite enjoyment seemed to be refreshing.

When she clenched her fists tightly, Sikong Yao also clearly felt that the enemy in front of her was even more difficult than she imagined. This highly creative dish, coupled with the watertight treatment, is a formidable opponent that she has not encountered so far.

After tasting Yao Feng's roselle tea, the pavilion master's throat was clear, and he couldn't help but smile: "Ah, it's really delicious, if there are some dim sum that can be served with tea, it will be perfect." ”

When the pavilion owner holds up the three colors and the fruit bunch, the three colors of red, white, and green arranged from top to bottom seem to be mischievously laughing, giving people a pleasant and lively feeling.

After poking the wagashi with his finger again, the pavilion master smiled, "This skewer of meatballs looks particularly delicious." ”

Yao Feng said weakly: "No...... It's not a skewer of meatballs, it's a wagashi! ”

The pavilion master smiled indifferently: "Haha, it's okay, this red ball is also hawthorn, right?" ”

The size of the waga fruit is usually divided into two bites, but the most satisfying way to eat it is to take one bite at a time, allowing the soft and glutinous texture to explode in the mouth, and the satisfied ones don't even have the breath to speak, and let the taste of the filling fill the whole tongue.

Suddenly, there was a pleasant breath beating in the taste buds, contained in the sour taste of hawthorn, and a faint sweetness was slowly becoming stronger.

"It's ...... Strawberry? The pavilion master muttered to himself, chewing carefully the secrets of the ingredients hidden under the soft and glutinous meatballs.

Yao Feng explained: "That's right, this red wagyu fruit is a cake crust mixed with hawthorn sauce, and strawberries as the filling. After opening people's taste buds with hawthorn, let the sweetness of strawberries penetrate every inch of blood in the body, this is the ultimate goose and fruit! ”

Feeling the wonderful taste of strawberries and fruits beating on the tip of his tongue, the pavilion master couldn't help but want to taste the next one. Above the color of pure white dirt, there is a mysterious aura of light.

When I swallowed it again, I had a completely different feeling from the previous strawberry and fruit, it was a pure sweet taste, mixed with the ice skin of the Japanese fruit, the pure smoothness of milk, and the sweetness of the bean paste. This is pure sweetness, a complete burst of sweetness in the taste buds awakened by hawthorn. The existence of interpreting it to the extreme is the fragrance left over from the original hawthorn.

"The sweetness of the bean paste is awakened by the hawthorn taste buds, and it fills my body, and the softness of the milk makes the waga ice skin more resistant to chewing. Before I had time to taste it, it turned into a soft jelly, and after a while, it poured into my throat like milk, and this feeling ...... "...

Yao Feng said triumphantly: "This is a milk-based rice candy and fruit, and the bean paste filling that has not been roasted has a lighter taste, even if you swallow it in one bite, you won't feel too greasy." ”

I don't know if it's an illusion, after tasting Yao Feng's Japanese fruits, when Sikong Yao looks at it again, it seems that the pale hair has become black, what kind of food is that, so that can wake up people's young memories and return to the era when there are still shy memories of first love......

"Yao Feng, senior, is too strong......" Even Sikong Yao, who was an opponent, couldn't help but be impressed by Yao Feng's cooking, a world-class pastry chef, the cooking made by the world-class pastry chef can actually make people younger, this is a realm that Sikong Yao has never imagined.

Yao Feng explained: "The last wagashi is a taiyaki wagashi made from Longjing tea, I hope the pavilion owner likes it." ”

"Taiyaki wagashi?"

Yao Feng nodded and said, "That's right, the Longjing tea and fruit made from flour, sugar, milk and baking soda are made from the ice skin of the fruit, coated with honey and baked." The crisp color of the surface is due to the addition of matcha powder, so after feeling the softness and sweetness of the wagashi, don't you want to have another cup of Longjing tea to relieve the burden on your tongue? This is a Japanese fruit that can be drunk. ”

"Drinkable...... And fruit? The pavilion master swallowed a mouthful of saliva, the dessert that he could drink, this was the first time he had seen it, what kind of richness it would be, I was really looking forward to it.

The faint tea flavor reveals a little bitterness, but it has a lingering sweetness, which makes people can't help but swallow it in one bite.

Yao Feng said with a smile: "The tail of the three songs of the Japanese wind, be careful of burning your mouth." ”

Under the crispy and fragrant tayakiki crust, there is an irresistibly sweet tea aroma, which is as smooth as tea soup, making people feel like they are on the banks of the West Lake, tasting the freshest tea fragrance picked after the rain. The secret of the dragon well and the fruit, flowing under the crust of the taiyaki, is the proud skill of hawthorn magic, hawthorn jelly! (To be continued......)

Chapter 359: Hawthorn Magician.

Chapter 359: Hawthorn Magician: