The teacher who eats halberds

Generally speaking, only the egg whites are high in protein and have a high water content, so they can be foamed, right? The fat in the egg yolk is a bit high, so it can't be done at all. "

The vegetable supplier hurriedly voiced his doubts.

Alice Nagiri was not in a hurry, and said slowly: "This is the 'foam technology' in molecular cuisine. "

"Soy lecithin was used. "

"It is separated from soybean oil harvesting, generally speaking, oil and water are not tolerated, but with its help, oil and water components can be accommodated together to achieve innovative harmony "360". "

"I add water to the egg yolk and use it to make it foam. "

The vegetable vendor who heard the explanation was thoughtful.

The fish vendors sitting on the side were also eager to get answers.

"And what about this 'egg yolk'?"

"Gently puncture the 'membrane', the sweet juice flows out, bite open the 'egg yolk', fresh and fragrant, full and rich. "

"The whole mouth was filled with that smell. "

"There's no mistake, it's a mango. "

The fish vendor looked at his spoon incredulously, and the "egg yolk" was bitten open, and the orange-tinge viscous juice flowed out, and no matter how you looked at it, it was the egg yolk.

How could you have thought it was a mango?

But the taste buds in my mouth are saying one thing, and that taste is mango.

The juice overflows, and the rich juice surrounds the whole taste buds with a sweet and refreshing taste.

Compared to the mellow taste of the imaginary egg yolk, it is simply different.

"That's molecular cuisine, ah, what's the name of this dish, how do you do that?"

Nagi Alice replied unhurriedly, because everything was taken for granted.

"Let's call this dish 'Spring' for the time being. "

"This is where the 'spheroidization technique' of molecular cuisine is used. "

"The principle is to add a spherical film to various juices, milk and other liquids through chemical reactions, so that the liquid is no longer limited by its original properties. "

Nagi Alice said.

Erina Nagikiri, who was sitting opposite, lowered her head, tasted one, lightly crushed the egg yolk, and saw the juice flowing out, and showed an expression that was really like this, no different from what she guessed.

She picked up Alice's words and said, "It's amazing that the yolk-like appearance of the egg bursts into the sweet taste of fruit in the mouth. "

"This spheroidization technique is not simple, is it? it is mixed with a certain proportion of jam, and combined with low temperature, it can have a thick cotton taste. So what kind of mango is used?"

"That's right! It's the result of hundreds of experiments. Nagi Alice nodded, "As for the mango, the mango is the green mango of Yuenan." "

The vegetable supplier was a little confused.

Although she is a vegetable, she still knows a little about fruits.

Yuenan is rich in mangoes, there are many kinds, especially famous are jade mango, guifei mango and big green mango, among which the guifei mango is sweet and juicy, and I want to eat it after eating.

"Guifei mango should be more suitable for ingredient dishes, right?"

Nagi Alice smiled slightly: "That's the case, you will understand this truth after eating the egg shell!"

"What? Eggshells can still be eaten?"

"Didn't think about it at all..."

The three of them pried open a piece of the egg shell, and the two suppliers were even more excited, if someone asked them to eat the egg shell before, they would think the other party was a fool...

But that's no longer the case.

The eggshells have just been sent to the mouth.

The expressions of the two suppliers were shocked.

"It's white chocolate!"

"Egg shells made of white chocolate?"

"The chocolate doesn't melt in the mouth and has a long aftertaste. "

"I see," Erina Nagikiri propped her chin, "The big green mango is not as sweet as the concubine mango, and there is a hint of sourness in it, which is not very pleasing to people who like sweetness, but when you eat white chocolate, that little sourness easily relieves the oiliness in your mouth." "

The two vendors were still a little puzzled, but when they heard Erina's words, they nodded without nodding.

White chocolate is different from dark chocolate.

With a lot of milk and sugar, no matter how well you make it, you will almost feel greasy after a few more bites.

"It's really 'full of spring'!"

"Spring is the beginning of the year and represents vitality, and eggs also represent the beginning of a new life. "

3.8 "And this dish is so innovative!

The two vendors are looking forward to seeing the next dish.

Erina Nagikiri took a look, and her interest was not very high.

The second dish is the simple-looking caviar, small orange balls that sparkle.

Although there is a way to eat high-end caviar on its own, in the Western restaurant, the waiter distributes a caviar in a small silver spoon to each guest.

But no matter how high-end it is, caviar is never a dessert.

Desserts, as the name suggests, are sweet snacks.

"So what surprises will this dish bring?"

Fei Lu reminds you: three things to read-