Gourmets of the Heavens

Nangongzheng's waking up did not cause much disturbance, and the other people present were not fools, so it was natural to see that this new guest was indifferent to others.

The breath on his body is also extremely powerful, but there is always a taste of being strong on the outside but dry on the inside.

They didn't know that the world Nangongzheng lived in was such a world where the principles of the Dao were quite open, so his seemingly restrained aura was still like a ostentatious peacock in the eyes of others.

However, the world is different, and the strength is not easy to evaluate. Even Zhao Youqian's risk system in Zhutian Xiaoguan is only a slight estimate, and it is difficult to explain anything by comparing different worlds.

The only thing that can be guaranteed is that these diners who have broken through the limitations of the original world because they often taste the dishes in Tiantian Restaurant, no matter what world they go to, they will have a basic lower limit of strength and will not be suppressed.

Today, neither Master Tianshi nor Nuliang Huapiao appeared, only Yan Chixia and Zhen Yuanzhai were more dangerous than Nangongzheng, and Hong Yi was the only one who surpassed Nangongzheng in realm. .

Of course, what's even more strange is that Tony Stark didn't show up today.

I don't know if I forgot to do the experiment, or I was dragged down by the troubles in their world.

Although he was left out in the cold, Nangong Zheng didn't care. Now he only cares about Zhao Youqian's cooking.

Since these ordinary ingredients have such extraordinary power, if his elixir and elixir are used.

I can't help but have fiery thoughts in my heart.

'If there are some exotic animal ingredients, plus magic medicine...will it be comparable to those legendary medicines of immortality after being cooked by the store manager here? If this is the case, is it possible to directly enter the realm of immortality after eating a meal? ? '

He didn't dare to think about it anymore, although he didn't know that in some worlds, his existence was long enough to survive. The difference in the world still made Nangong Zheng very eager to live longer, and even immortality.

‘I really want to know what kind of food it will be’

His eyes turned to Zhao Youqian's cooking area, and he didn't know why after entering this place, his eyes that could almost judge everything lost their function.

I can only look at it as simply as when I was ordinary.

'Ice cream.'

Zhao Youqian fell into deep thought in front of the freezer. This kind of dessert is not difficult to make. The problem is that he doesn't know whether to make hard or soft ice cream.

Soft ice is the ice cream that the public sees hovering in the cone most of the time in fast food restaurants. Its soft taste is its symbol. Some are due to the addition of a lot of air, and some are syrupy and creamy, with high milk fat content.

But hard ice is different. With the extra step of freezing, generally speaking, what is frozen in the freezer is hard ice, and the taste of hard ice is more delicate, and the texture will be thicker. To put it simply, the milk taste is more mellow, and the entrance It melts, and it hardly takes a while to disperse.

Of course, soft ice is the easiest and fastest way to make these two types of ice cream, but hard ice has more ingredients, is easier to digest, and has a richer taste. Both have their own advantages, but there is no fixed formula, and there is no comparison between them. Who is tastier?

So Zhao Youqian was also caught in a tangle, until he accidentally saw the Italian tomato sauce next to the cold storage.

A snap of his fingers also represented his sudden sobriety.

"Yes, you can make Italian ice cream!"

Hard ice is divided into American style and Italian style. The American style has a richer milk flavor, higher sugar and fat content, and is more popular with sweet lovers, while the Italian style is more fragrant, although the texture is thick enough. Soft, but the fat content is much lower than the general soft and American style.

Of course, the calories will not be reduced much, after all, there is no less sugar at all.

Compared with other ice creams, the best thing about Italian ice cream is that it melts in the mouth without giving people too much burden, and it is much heavier than soft ice cream of the same size, which is due to the different air content. caused by.

Soft ice cream tends to inject a lot of air because of rapid stirring, which makes the ice cream swell, which is the so-called "puffiness". above 50.

It just so happened that Zhao Youqian could still use the remaining chilong fruit to put into the ice cream, but this time he would use less, almost only a piece the size of a fingernail, mixed with 500 grams of fresh milk and stirred into ice cream mud.

Then pour the milk and about 50 grams of honey into the milk pot, heat it to about 70 degrees on low heat, and do not boil it. After the pot is boiled, because the temperature is too high, the fresh milk is rich in fat, which will cause the water and milk to separate, so seven Ten degrees is the most appropriate temperature.

Keep it at 70 degrees for about three or four minutes, then leave the fire and wait for it to cool.

These milk mixtures already have a sweet taste at this time, and the special cooling taste of chilong fruit can be put into the refrigerator after cooling for another hour.

When the refrigeration time is up, use the mixer to stir at the lowest speed, about 30 minutes, and then continue to freeze for two hours, stirring every half an hour during the period, and the Italian ice cream is basically completed.

It can be said that just doing these steps one by one, the most troublesome thing is to control the delicate material ratio.

Although the ratio of milk and sugar seems very simple, once there is a mistake, the taste will change directly.

Not to mention that when stirring, it must be at a low speed.

If the whole process was done by hand, Zhao Youqian would have to waste a lot of work to complete this kind of ice cream.

Of course, even if the processing of the ice cream is temporarily completed, Zhao Youqian has no time to relax. The three hours of marinating time seems to be just right now.

The preparation time has gradually begun to come to an end, and now all that is left is to deal with the charcoal brazier.

Use the best binchotan bamboo charcoal and ignite it with withered bamboo leaves. The charcoal brazier for roasting suckling pigs must be large and deep. While maintaining the firepower, the charcoal fire should be wide enough to allow the whole suckling pig to burn at the same temperature. Grill at temperature.

Maturity will also converge.

For this reason, Zhao Youqian specially found an iron basin that was almost as tall as a person, filled it with bamboo charcoal, and then started to ignite it. He did not use extraordinary power, because it might cause other problems, but used the simplest bamboo leaf to ignite it. Burning can also add a bit of smoky taste.

Of course, this is in Zhutian Restaurant, so there is no need to worry about carbon monoxide poisoning, otherwise Zhao Youqian would definitely choose a well-ventilated kitchen or cook it outdoors if he really wanted to make this kind of cuisine.

Otherwise, if so many charcoal fires are burned, the oxygen in the room will be consumed too much in a while