I have a restaurant in East Sakura

In fact, poplar nectar in the traditional sense is already a very delicious dessert.

Especially with the combination of Chinese cooking skills and western ingredients, it can be regarded as a perfect balance in all aspects among desserts.

Even many Zhongzhou desserts in the traditional sense may not taste better than it.

But in terms of taste, in Zhao Fuyu's opinion, this kind of cuisine can always be added.

Especially since he already had coconut milk as an ingredient, Zhao Fuyu chose a special coconut called Macapuno coconut, which became the most memorable feature of his poplar nectar.

It just so happens that even if it is finished, it needs to be refrigerated for half an hour before the poplar nectar can reach its peak taste.

Zhao Fuyu didn't waste any more time, first washed the sago, and then threw it into the boiling water.

The ingredient of sago needs to be cooked twice. The first time it is cooked until the rice grains are half-cooked with a little white heart, and then cooled in cold water, and then boiled in boiling water until fully cooked.

In this way, more starch can be removed, and it can be more refreshing when eating, with a mouthfeel and not soft.

The next step is to cut the mangoes into pieces. Three kinds of mangoes are needed, one kind of green mango adds a little fruit sourness, the other kind is ripe sweet mango, which needs to add natural sweetness, and the last one is perfumed mango, which adds mango fragrance.

Put these three kinds of mangoes into the wall breaking machine according to the ratio of 1:3:2, add a cup of milk, half a cup of whipped cream, stir it, and directly whip it in the wall breaking machine.

Beat until fine and puree-like texture, then pour it out for later use.

Then you can pull out the grapefruit and Shatian pomelo, spread out the pulp a little bit, and then put a small part under the cocktail glass, and scoop a spoonful of boiled sago on top.

All that's left is the final assembly.

The mixture of whipped mango puree and milk custard is the main body of the cocktail glass, and a layer of coconut milk is poured on it, followed by the unique macapuno coconut, also known as sticky rice coconut.

The coconut juice in this kind of coconut is in a viscous state like jelly, and the pulp has also softened, and the weight is much heavier than ordinary coconuts.

Although it does not have the rich sweetness of ordinary coconuts, it is similar to the taste of frozen coconut ice cream, plus the coconut milk inside the glutinous rice coconut is like a soft and waxy heart.

Let this coconut is an extremely rare type all over the world.

When Zhao Fuyu added a spoonful of glutinous rice and coconut to Yang Zhi Manna, it would not increase the taste of coconut, but it could enhance a very peculiar taste.

This is also the reason why Zhao Fuyu chose such a special ingredient.

A tablespoon of glutinous rice coconut coconut meat and coconut milk is blended into a cocktail glass, and a layer of grapefruit and mango fruit is placed on top, which can be sealed with plastic wrap and placed in the refrigerator for half an hour.

When it is taken out of the refrigerator, it is the poplar nectar that has reached the extreme.

It is also Yangzhi Manna after Zhao Fuyu's meticulous improvement and design!

Unlike many dishes, the production of desserts takes time and effort, but without too many complicated crafts and procedures, its production can be very simple.

Poplar nectar is considered a simple one, but it takes a lot of effort to choose and choose various ingredients and flavors, so that such a simple dessert can develop its own unique characteristics.

It can only be said that some dishes are crafted to determine the taste, while others are determined by the ingredients.

Seeing that Zhao Fuyu had stopped, but the dishes hadn't been brought out yet, Lei Yingying was also a little anxious, because the glimpse just now made him have good expectations for this dessert.

Zhao Fuyu naturally went all out to make this dish.

However, this cold drink, which belongs to dessert, does not have a particularly rich aroma. Instead, the taste gradually subsides in the faint air-conditioning. Even with the addition of mango perfume, the taste does not spread significantly.

Only that touch of summer orange-yellow makes people nostalgic.

'Yangzhi Ganlu'

‘Is this kind of thing also done? '

After flipping through the tablet, many of them are dishes that also exist in their world, which is not surprising to Ye Xiu.

After all, it is called a multi-world restaurant, and since there can be similar myths and legends, it is normal to have similar tastes and dishes.

So it didn't surprise him that something like Yangzhi Ganlu would appear.

It's just that the things Zhao Fuyu used really seemed a little too simple, not only did they have a wall-breaking machine that ordinary cold drink shops in the world would use, even the techniques were not particularly magical.

Just such poplar nectar, can it have any special taste? It's not like the feeling I drank before

It's not to deny Zhao Fuyu's craftsmanship, but this time it seems that it is too mediocre.

For Ye Xiu, if he didn't see the light of cooking, the vision of the kitchen environment and other wonders, maybe in his mind, cooking is not extremely brilliant.

Perhaps he was overly impressed by his first visit to Diversity.

On the contrary, Lei Yingying hadn't come to the restaurant for a while, and he didn't notice it at first, but when he was cooking in Zhao Fuyu, he had already noticed the difference.

Zhao Fuyu's every move seemed to have a natural charm, and seemed to have an indescribable rhythm.

Obviously it was just an ordinary action of handling ingredients, but it seemed to be infused with some mysteries that even he couldn't penetrate.

This feeling is like that annoying fox when he was performing witch sacrifices.

'Eightfold God Son.'

Lei Movie's eyebrows twitched, as if he had some unpleasant experience.

But for Him, being able to have such a long-term friendship friend is also a companion in another sense.

Wait for a while, it will be fine soon.

The natural cooling can make the taste of poplar nectar blend through time.

Half an hour is not only cooling the temperature, but also making the various materials inside more integrated.

This is also the charm of time. Naturally relaxing ingredients are far more vibrant than using gourmet cells to accelerate.

At Zhao Fuyu's current state, he has gradually realized that the continuous use of gourmet cells is actually a kind of indulgence, and it is not completely harmless to cooking, but it is based on the traditional cooking methods in the past.

Occasionally embellish some food cell resonance methods to let time flow naturally in the cooking of ingredients and dishes, but it is the key to make the dishes burst out with more natural and subtle flavors.

And this is also the key to Zhao Fuyu's next breakthrough!