After a long time, the taste of the fruit's original sourness that was deliberately removed through technical means, and only the sweetness and specially intensified, rich milky flavor taste made people feel a little too sweet.

The diners began to smile at first to frown.

In the end, they didn't even finish the ice cream, they just tossed it aside and let it melt.

Seeing this scene, Li Fusheng couldn't help but tremble.

It's not a good thing that diners are getting bored with liquid nitrogen ice cream made with factory-grown ingredients so quickly!

had such a thought in his heart, so that Li Fusheng subconsciously set his eyes on Hua Xi's body.

Over there, Hua Xi completely ignored everything around her, still cooking her works at her own pace, step by step.

The dessert cooked by Hua Xi is a lotus pastry.

To make lotus pastry, you need to prepare flour, lard, red cherries, white sugar, peanut oil, and lotus paste.

The lotus seed paste used by the flower is handmade by herself in advance.

She peels and refreshes the dried lotus seeds, washes them and puts them in a steamer, steam them with a strong fire until the lotus seeds are ripe and crispy, and knead them into a puree by hand, which is lotus paste.

Wash the wok and heat it, add the cooked lard, and when it is hot, add the sugar to cook.

Wait until the sugar is burned until it melts, pour in the lotus paste prepared in advance, constantly push and stir-fry with a hand spoon, the heat should be medium at the beginning, if the bubbles occur too quickly, that is, use low heat to prevent scorching, fry until the bubbles are reduced, put in the sugar again, continue to fry until it does not stick to the spatula, and then put in the cooked lard, stir-fry until the color of the lotus paste is bright and white, that is, the lotus paste filling.

After the lotus paste filling is done, this lotus cake with complex production and exquisite process is far from complete.

Next, start making noodles.

Divide the prepared flour into two equal portions.

Take a portion of flour, add an appropriate amount of warm water and lard, stir well and knead into a dough with water and oil.

Add lard to the other half of the flour and knead it into a dry puff pastry.

Wrap the puff pastry dough into the water and oil dough, roll it out, roll it out into a rectangular sheet, fold it into three layers, roll it into a thin sheet, fold it into three layers, roll it out again, fold it together, roll it out into a thin sheet with a uniform thickness, and cut six round blanks with a round die.

Divide the lotus mushroom filling into six parts, put them in the center of the blank skin, close the mouth and pinch it tightly, place the closing part downward, and use the blade to evenly cut into equal five petals at the top to the periphery, that is, the lotus crisp first blank.

Put the green billets in batches in a colander, put them in a hot oil pan for three to four minutes, fry them until the petals are open, the puff pastry layer is clear and ripe, take it out and put it on a plate, and place a red cherry on the top of each lotus puff cake as a garnish, and the dessert is done.

This lotus crisp made of puff pastry noodles resembles a lotus flower, the crisp layer is clear, the shape of the view is beautiful and moving, and the crisp pine is sweet and fragrant, which has a unique flavor.

Like the liquid nitrogen ice cream just now, this lotus cake made by Hua Xi immediately conquered everyone's attention.

"Oh my God! Is this really something that can be eaten?! Can you make something so beautiful to eat?! One of the girls couldn't help but exclaim.

Although she is a fan of factory food, she is also a girl who likes beautiful things!

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