Gourmets in the Heavens

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, some are syrupy and creamy, and the milk fat content is high.

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 10.

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 [-] 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 4 degrees for about three to four minutes, then remove from the heat and wait for cooling.

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 refrigerating time is up, use the mixer to stir at the lowest speed, about 10 to [-] 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...

Chapter 98 Crispy skin and tender meat

The raging charcoal fire began to ignite, and Zhao Youqian's worries were not unfounded.

Of course, it is more likely that the carbon monoxide was excessive, and he was directly poisoned and fell into a coma.

I don't know which will come first, hypoxia or poisoning.

This is also considering that there are diners with normal physiological conditions in Zhutian Restaurant, but the air in Zhutian Restaurant will be changed at any time, so there is no such worry.

Generally, if it is outdoors or in the kitchen, the ventilation must be the best.

The high temperature ignited, which was quite surprising to Nangongzheng, who came from a fantasy system that was more similar to ancient society.

In fact, strictly speaking, everything in Zhao Youqian's Tiantian Pavilion is quite unfamiliar to him. There is no seemingly special power circulation, and only relying on the operation of some organs can maintain bright lights, and even broadcast TV and News TV.

These are creations that surprised Nangong a little while he was observing them.

But he didn't realize that while he was observing his surroundings, other people were also observing him.

"The breath is good...bearded man, have you seen this kind of practice method?"

Zhen Yuanzhai seemed to never be sober, with drunken eyes all the time, but with a clarity that was unmatched in the world, he elbowed Yan Chixia, who was carrying a sword by his side, and asked in a low voice.

"Drunk old man, what do you think?"

The angry Yan Chixia gave him a blank look.

If he hadn't come to Zhutian Xiaoguan, he would not have known that there are so many colorful systems in the world besides martial arts practice, and the way of immortals, Buddhas and demons.

But Yan Chixia didn't cover it either, so she looked at her for a while before opening her mouth in a low voice.

"However, I have seen some Buddhism, the taste of five meridians and seven chakras system from the practice method of that guy, but it is really a system that taps the inner potential of one's body, nourishes the small universe with the big universe, and seeks self-sufficiency and self-sufficiency. Good idea..."

"The pioneer's vision and pattern, I have not underestimated myself, but it is far beyond my reach."

Yan Chixia's character is majestic and chivalrous, and she speaks with sincerity.

If it’s not as good as it is, it’s not as good as it is, and there’s nothing to worry about. Anyway, when you come to Zhutian Xiaoguan, everyone has amazing chances. No one knows what the future will hold. Maybe there’s a chance to catch up with those distant How can I say clearly if I have reached the Immortal Buddha?

"Hey, you are honest, but this guy doesn't look like a very powerful person. If he can fully develop the potential of his own small universe, he won't even be able to restrain his breath."

Zhenyuanzhai itself has realized the ultimate existence of the 'cosmic power'. Although it is not enough to destroy the world with a shot, it is not difficult to easily wipe out a city of life.

Having such power in their world is already very scary.