The Spirit of Gourmet

Chapter 90 The most suitable dish

“It’s impossible to make dessert.”

In the kitchen, Qin Lang shrugged and began to count the ingredients.

From the entire wall of books in the living room, it can be seen that Ms. Yunqi is a person who loves reading in her spare time.

The ginkgo nuts tasted in Luxing Garden were of the best quality that Qin Lang had ever tasted.

There is one dish that is perfect for this occasion.

Qin Lang even felt that if he didn't take out this dish at this time, it would be inappropriate to take it out at any time later.

It is called Poetry and Etiquette Ginkgo.

The better the food, the finer the texture.

Confucius cuisine is the best interpretation of this sentence.

The Shili Ginkgo from Confucius Mansion cuisine is one of the best.

It is not difficult to cook, but it requires a lot of effort in other aspects besides cooking.

"Egg Baby, use the Ginkgo Nuts freshly!"

"Gurgle~" Danbao responded and blew on the ginkgo nuts in the small basket.

The ginkgo nuts that have just been picked are already very fresh. The way we prepare them now is just to strive for perfection and let the egg baby feel more involved.

While Danbao was busy, Qin Lang picked up a large piece of lard, cut it into mahjong-sized pieces with a sharp knife, and put it into the pot to skillfully boil the lard.

Soon, the volume of the lard in the pot shrank to less than one-tenth of its previous size, floating on the hot oil. The surface also changed from the original white to a golden color, and the rich aroma of lard filled the air.

Qin Lang drained out the lard residue, sprinkled a pinch of salt on it, and placed it in front of Danbao.

"You've worked hard, and this is your reward."

"Gulu!"

Danbao's saliva started to flow instantly.

That’s great, if you work with Yu Lingchu, you’ll get rewards every time!

Looking at Danbao burying his head in the dinner plate, Qin Lang shook his head and chuckled. He put the boiled lard aside to cool, and then began another preparation for Shili Ginkgo.

Arrange the dish.

Add a small amount of water to two pounds of white sugar and put it into a pot to boil. When the white sugar is completely boiled into clear syrup, pour it into an ice-cold square mold through a grate.

There were no bubbles inside the whole piece, and it solidified into a palm-sized sugar block in the mold, which Qin Lang poured out and fixed on the table.

His expression also became serious.

Since coming to this world, he has never shown his carving skills, because his original body was too thin to support the more difficult carving of ingredients.

But as the little fat chicken continued to provide precious ingredients during this period, Qin Lang's nutrition was sufficient, and his health improved a lot, and his muscle contours became more obvious.

Now he is able to reproduce his previous life's skills more calmly.

Picking up a small carving knife, Qin Lang looked at the candy block for a few seconds, and then quickly carved it with the knife.

As the carving knife was constantly swung, pieces of sugar crystals peeled off from the sugar block, and the originally square sugar block gradually changed its shape.

Danbao came over curiously, and as time passed, the expression on his face became more and more surprised.

A deer sitting on the ground slowly took shape in Qin Lang's hands.

After carving out the general shape of the deer with a carving knife, the more detailed parts appeared one by one under the carving knife in Qin Lang's hand.

Finally, a lifelike sugar crystal deer was born, with a clear and transparent body that shone brightly under the light.

Looking at the familiar appearance of Sugar Crystal Deer, Danbao exclaimed excitedly.

"Gulu!"

"That's right, it's carved into a small crescent moon." Qin Lang smiled, took out the ginkgo nuts that had been prepared for cooking, and started the next cooking work.

After heating the wok, add lard and sugar, stir-fry until the color turns reddish, then add water, honey, and osmanthus honey, and finally pour in the ginkgo nuts. As Qin Lang stirs the ginkgo nuts in the wok over low heat, a rich fragrance wrapped in the hot air hits him.

The sweet aroma of honey and osmanthus blends with the unique fragrance of ginkgo nuts, filling the kitchen.

Wait until the soup in the pot becomes thick and evenly adheres to the surface of the ginkgo nuts, then remove from the pot.

The plump and round ginkgo nuts are scattered around the sugar crystal sculpture of the deer, and the poetic ginkgo with profound meaning and exquisite appearance has completed the last step.

"Okay, let Ms. Yunqi have a taste next."

Qin Lang carefully carried the Shili Ginkgo and walked out of the kitchen.

As he walked out with the dishes, the fragrance that had originally filled the kitchen dissipated into the restaurant as the kitchen door opened.

In the restaurant, Yunqi and Zhao Qian, who were eagerly waiting, smelled the fragrance coming towards them, their eyes lit up and they looked expectant.

Facing the gazes of the three people, Qin Lang placed the plate on the dining table.

"Shili Ginkgo, please enjoy."

As he finished speaking, three exclamations were heard at the same time.

"Is this... a little crescent moon?" Yunqi looked at the little deer carved out of sugar crystal with a look of surprise in his eyes.

"Yo?"

Little Crescent Moon shook her head and looked at the miniature version of herself on the plate, a thoughtful look flashing in her sapphire eyes.

It's carved on it, so it's okay for it to eat a few more later, right?

"Qin Lang, you actually have a hidden talent for carving!" Cao Dongdong couldn't help but sigh, "Why didn't I know you could do this?"

"There are so many things you don't know!" Qin Lang was speechless.

"Teach me!" Cao Dongdong held Qin Lang's hand, his eyes shining. "You know, Tuan Tuan's food skill is blade stability."

"I was born to be a sculptor!"

Hearing this, Qin Lang seemed to be thinking about something.

Don't even say it.

Tuan Tuan's cooking skills can easily make the chef of Yuling have excellent knife skills in the red case, but for Cao Dongdong in the white case, knife skills are not important.

If Cao Dongdong could carve, and combined it with food skills...

Do you know about Lion Dance Cake and Fondant Cake?
The more Qin Lang thought about it, the more he felt that there was great potential.

"Okay, stop making noise and don't disturb Ms. Yunqi's tasting." Zhao Qian pulled Cao Dongdong away from Qin Lang and looked at Yunqi curiously.

At this moment, Yunqi had already picked up a ginkgo fruit and looked at it carefully.

On the surface of the round and slightly yellow ginkgo fruit, the clear and sticky soup sparkles under the light. Yunqi can clearly see the osmanthus flowers wrapped in it, and can also smell the fragrance of osmanthus and honey in the air.

Honey, osmanthus, ginkgo...

When the ginkgo nut is put into your mouth, the rich and sweet taste brings a thrill to your taste buds the moment the juice on the surface of the ginkgo nut touches the tip of your tongue.

It has a bright and clear taste. The addition of lard adds a bit of thickness and density, but it is not overly greasy.

The sweet honey and osmanthus honey blend with the refreshing fragrance of ginkgo, quickly overflowing between lips and teeth.

As Yunqi chewed gently, the crispy and chewy texture of the ginkgo nut quickly burst out.

The perfect cooking time allows the ginkgo nuts to be easily bitten open, but the texture of the ginkgo nuts themselves prevents them from becoming soft. The toughness of the internal tissue gives the ginkgo nuts a richer chewing feel.

After swallowing it in one gulp, Yunqi's face was filled with amazement.

A poem to pay tribute to the ginkgo tree is in line with this scene.

Just the right amount of perfection.

(End of this chapter)