Cao Cao's chef

Chapter 776 The Perfect Rainbow Jelly

Breakfast is nothing. According to the time, it can be regarded as noodles, noodles or steamed stuffed buns, or noodles, etc. It depends on how Wang Yong arranges, after all, he is the talker here.

"Rainbow jelly?" Cao Cao looked at Wang Yong curiously, but he didn't expect to eat this for lunch, "Can you get full?"

"Theoretically, there are beef and potatoes... It is not a problem for ordinary civil servants to eat eight percent full, but for military personnel, it is estimated that they are only half full." Wang Yong thought for a while and added: like Xun Yu, Basically, you can eat straight away.

The problem is that Xun Yu is no longer working in the Yamen, so of course it has nothing to do with her.

"What is afternoon tea?" Cao Cao didn't care, since afternoon tea was still available in the yamen anyway.

"How about shredded bread with milk?" Wang Yong thought for a while, "Curry bread with black tea is also very good."

"It's the sweet and sour one after tearing it apart..." Cao Cao suddenly remembered something. He made her a so-called curry bread once before, but it was for breakfast or lunch at that time, and the sweet and sour taste was very strong. But also very comfortable.

"It's okay, I can make it smaller and make it into one bite, how about it?" Wang Yong replied. Even so, it is only for warriors. Sven people can chew food slowly even in one bite. long time.

"Well, that's it." Cao Cao nodded, and the afternoon tea menu was happily decided.

"So I need to prepare some tomatoes..." Wang Yong looked at Dianjie, who nodded, and then went to the warehouse to check the inventory. If it was not enough, he probably had to buy some.Tomatoes are not suitable for long-term storage, and procurement seems unavoidable.

After breakfast, Wang Yong began to study the improved rainbow jelly, beef and mushrooms, stir-fried with cheese, seasoned with black pepper and salt, prepared the broth, put in gelatine, and then put the beef with mushrooms.as the first layer.

(The amazing thing is that there is no beef in the recipe provided in the appendix...it is in the animation...you can't make soup? But you don't need to remove gluten to make soup... Sure enough, if you want to get the complete recipe for free, it's still not enough possible.)
Put it in the freezer to cool, during the potato mash add butter, some mozzarella cheese (actually mild cheese is fine), some milk, salt and black pepper to taste, and then mash (use a blender at home, don't ask so much about it here ).

Add stock and cool as a second layer, spread on top after the first layer has cooled, and continue to cool.When the soup is made here, allspice has been added to it. This stuff is good for the stomach, and it can also increase the richness of the taste. It does not conflict with the taste of the rainbow jelly, which is rare.

For the carrot layer, it may be important to maintain the original flavor, so choose fruit carrots.Add frosting sugar to taste... Do you want to add the broth layer, or just use ordinary water to ensure the original taste...

Wang Yong thought for a while, and finally added some orange juice, some evaporated milk, boiled it into juice, added gelatine and stirred it, then cooled it to form a carrot layer.

Needless to say, the tomato layer, roasting dried tomatoes wasted more than an hour, then mixed tomato juice with water, added sugar to taste, added gelatin and boiled, after cooling to room temperature, pour half into the mold as the bottom layer, then put dried tomatoes, and then Pour in the rest and let cool for the tomato layer.

Cut the zucchini into strips, saute the garlic in a hot pan, pour in the zucchini strips and stir fry, season with salt and black pepper.At this time, you can take the broth and pour the gelatin into it, boil and stir well, and then cool to room temperature.Finally stack into containers and cool as a zucchini layer.

The pumpkin puree in the pumpkin layer is added with butter, milk and light cheese, seasoned with salt and pepper, chopped and added to the stock.Cool in the same steps as the pumpkin layer;
Cut the celery into two large and small pieces, and add cream cheese, fennel, milk, salt and black pepper to the large pieces and mix them up.Add stock and gelatine and bring to a boil, then cool to room temperature.As with the tomato layer, pour part of it into the mold first, then the small pieces of celery, and then the rest.

Herb sauce is made of basil, basil, lemongrass, rosemary, pine nuts, milk (less), olive oil, seasoned with salt and black pepper, made into a paste, baked for half a minute; orange juice is heated, and starch is added Thicken and serve as lime jelly.

"My lord, I have never seen a dish before. It takes so much effort..." the sous chef complained. Fortunately, all the steps are carried out separately and made in large batches. Otherwise, I would make a French dish like this I don't know how long it will take.

"Counting the time to cook the soup, at least six hours, it's really a waste of time. The key is to see how the taste is after the improvement. In addition, after pouring the mold, cut it into larger pieces. After all... just eat it at noon, How are the knives and forks prepared?" Wang Yong asked.

"A lot has been prepared, so it's not a problem!" Dianjie replied. Although chopsticks have become the mainstream in this era, the habit of eating with knives and forks already existed in the Spring and Autumn Period, so it would not be too abrupt to switch to knives and forks.Maybe there is also a special Chinese etiquette for using knives and forks, at most it is not as comprehensive as summed up by later generations.

"There are still 10 minutes, let's see how the finished product is." Wang Yong also heaved a sigh of relief. After preparing a few copies for his women and those who have a good relationship with him, the rest will be handed over to the helpers. It is impossible to take care of all of them.

There is still half an hour before lunch time, but the people in the back kitchen can already start tasting.

"The color is amazing!" Cai Yan couldn't move his eyes, "Is this really the rainbow jelly I ate last night? Compared with yesterday's, it's not on the same level at all!"

"Indeed, the appearance is indeed much better than last night's..." Wang Yong nodded, the key is the taste.As the chef who 'created' this recipe, he was naturally the first to taste it.

From bottom to top, they are: beef mushroom layer, potato layer, carrot layer, tomato layer, zucchini layer, pumpkin layer and celery layer.Seven levels of rainbow jelly, although not red, orange, yellow, green, blue, blue, purple, but it is still colorful.

The bottom layer is the color of meat, which is the color of beef shiitake mushrooms; the next layer is light yellow of potatoes; orange of carrots; red of tomato layer, off-white of zucchini (the result of peeling); golden yellow of pumpkin; light green of celery.Coupled with the foil of vanilla sauce and lime jelly, the visual effect is indeed very good.

"The key is the taste!" Wang Yong cut a layer and ate it directly first. The beef layer has a strong beef and mushroom flavor, which is very fragrant against the broth. It is the most important source of protein and fat for this dish.

Potato layer... It should be said that potatoes and butter really go well together; the sweet and sour taste of the tomato layer is exciting, and after feeling the rich and mellow aroma, the sweetness of carrots and tomatoes greatly stimulates the taste.Zucchini and celery are fragrant, while pumpkin and potatoes are fragrant.

Several flavors are constantly changing in the mouth, combined with two sauces, it is simply an ever-changing taste.A rainbow seems to rise in my heart. From the perspective of vision and taste, it is a very high enjoyment...

　The recipe is here for the time being, if you are interested, you can try it.For the broth, just use the broth and add water to boil it, and add some allspice powder at most.

　　If you can’t buy zucchini, celery or something, you can use some other vegetables instead, such as cucumber, cauliflower, spinach (this doesn’t seem very good) or something.

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(End of this chapter)