delicious master

Chapter 163

The icing on the surface that has been roughly filtered from brown sugar is good if it has the color of white sugar, but the taste is only average. Although it looks much better than white sugar, it loses its original taste if it is not tasty.

Tang Xiaokang once watched an old man make icing made in the ancient way. It was really flashy.

However, in the palace, the more flashy something is, the more it can represent the dignity of the royal family. Therefore, in order to improve the taste of this dessert, there is actually a very important step in it.

honey.

It must be the purest bee jelly honey, or sweet-scented osmanthus honey, other flavors are not mellow enough.

Putting in an appropriate amount of white sugar, Tang Xiaokang took out the honey he blackmailed from the old man.

Tang Xiaokang is not so boring just to go to Pangcheng just for a dish. His main purpose is to go to the sweet-scented osmanthus honey in the hands of the old man, the honey made from the best royal jelly.

In fact, it cannot be regarded as honey. Osmanthus honey is added with royal jelly, and fresh osmanthus is added to marinate it. This thing should be called osmanthus sauce.

The person who made the honey sweet-scented osmanthus sauce is a friend of the old man. It is said that they met during the war.

After the founding of the country, the other party began to practice the ancestral craftsmanship of the family and started beekeeping.

The beekeeping grandfather Tang Xiaokang visited many times when he was a child, but after going to school, he had less contact with each other. Basically, it was the old man who went to see each other.

As soon as the bottle was opened, a strong sweet smell rushed over. The scent of sweet-scented osmanthus is very strong and very fragrant. Just this scent can arouse people's sweetness, and the taste of honey is even more pure. The sweetness is not Very heavy with a little fragrance.

Honey now is not like before, it is a rare item, honey can be seen almost everywhere in supermarkets, but the taste is not so pure anymore.

After opening a lot of honey, you can smell a strong saccharin smell directly, and Tang Xiaokang also feels helpless.

Do these merchants think that everyone is a fool, whose honey can be so sweet that some people's tongues feel uncomfortable when their honey is so sweet.

The real natural pure honey is actually not that sweet. It has a light sweetness and more of a viscous taste, which makes people feel comfortable to eat.

The honey osmanthus sauce is very nice. Carefully dig out some with a spoon. It is very clear. Because of the influence of royal jelly, it looks a bit like amber. It is very translucent, but it has a feeling of being wrapped in honey. very comfortable.

Sweetness is a very magical taste. It is not enough sugar to reflect the sweetness. It needs to be set off. In Tang Xiaokang's view, this is a magical magic. Through other tastes, the sweetness The taste is brought out a little bit.

Three non-sticks is such a genius idea. The taste of the egg yolk itself can well reflect the advantages of sugar and sweet happiness.

I dug two spoonfuls of honey osmanthus sauce, the osmanthus is fragrant enough, compared with the honey of the sophora osmanthus flower, the fragrance of the osmanthus can bring out the sweetness of the honey better.

Take out the chopsticks and stir the egg yolks continuously. Nowadays, many people want to be lazy and basically use a whisk to make the egg yolks. It is indeed possible to stir the egg yolks easily and evenly, but they forget the most important point, the strength.

The most perfect three-non-stick is to rely on one's own tenacity to complete, and strength becomes a very important step. It is difficult to feel the state of the egg yolk with the hands of different chefs.

At this moment, Tang Xiaokang actually has no tools. In the past, there would be special stirring tools in the palace. A pair of wooden chopsticks could be divided into four parts, so that he could perceive the state of the egg yolk more delicately. One hand was all the royal chef. Fingers can individually control a quarter of the chopsticks, changing the strength of different places at any time.

Tang Xiaokang naturally didn't have that ability, so he could just use a pair of chopsticks honestly.

Constantly spinning rapidly in the bowl, the chopsticks hit the edge of the porcelain bowl, making rhythmic knocks.

In the hall, the sleeping little Yuanyuan was woken up by the movement in the kitchen. She looked at the familiar clothes on her body and immediately realized that Tang Xiaokang was back.

The villain was wearing huge clothes and walked towards the back kitchen, looking at Tang Xiaokang who was constantly stirring the egg yolks. Xiao Yuanyuan didn't speak, but sat on the small bench in the back kitchen, watching Tang Xiaokang's movements.

Stirring the eggs in the bowl with a serious expression, this kind of water-like texture makes it difficult for him to feel the force, he must be very concentrated, and a little different control of the force may affect the final feeling .

After stirring for nearly 1000 times, the egg yolk has turned into a pool of egg liquid with some air bubbles floating on it, and the osmanthus is perfectly integrated into the egg.

Since Sanbuzhang is also called sweet-scented osmanthus egg, it is because osmanthus can highlight the sweet feeling. Although most people just make a bowl of ordinary egg Sanbuzhang, some people will pay attention to the role of osmanthus.

But using the honey of sweet-scented osmanthus sauce to make three non-sticks is a unique skill handed down by the Tang family, and it is also something that has been lost in the court.

The sweetness needs to be complemented by other flavors. The taste of eggs is not strong enough, and some salt needs to be added, so some people consider using duck eggs to make it.

Don't put too much salt, otherwise it will not only fail to highlight the sweetness of sugar, but it may also make this dessert nondescript.

The ratio of cassava flour and water is five to one. Clear water is the most suitable. Warm water is the most suitable. When pouring water, you must start stirring with chopsticks, so that the sweet potato flour can be better dispersed.

When the starch water is poured into the eggs, constant stirring is required. Being lazy is not a good habit, especially for chefs. The smaller the details, the more likely it will affect the final taste of the food.

Stir again quickly to better blend the starch water and egg yolk liquid, and then start to filter, in fact, to clean up the top air bubbles.

The bubbles in the egg liquid will affect the production of the final product, making the appearance unattractive. The finer the filter, the better, so Tang Xiaokang began to sacrifice his magic tool, filter gauze.

"Master Tang, what are you doing?"

Sitting there in a daze, Xiao Yuanyuan looked at Tang Xiaokang's careful look and couldn't understand. It was just a bottle of egg water, which looked like nothing.

"You will eat it later, a delicious one."

Having discovered that Xiao Yuanyuan had woken up a long time ago, Tang Xiaokang replied softly, and once again turned his expression to the ingredients in his hand.

I remember that it was the same night at that time. The old man cooked San Bu Tian for himself for the first time in the kitchen. He never thought that he would be here making this dish for Xiao Yuanyuan today.

(End of this chapter)