Cao Cao's chef

Chapter 882 This dinner is not easy

The yellow pigment and flavor of the chrysanthemum are completely integrated into the jelly, and the impurities of the bird’s nest are completely removed, retaining its umami flavor and gelatin. In other words, how much bird’s nest is concentrated to this extent?
Not to mention the use of Phellodendron honey, most people say that honey is actually honey, and never consider what is called Baihua honey, what is called Sophora japonica honey, what is called buckwheat honey, what is called Coptis chinensis... let alone such a special kind of Phellodendron honey stuff.

The key proportions of the three ingredients are mixed in such a harmonious way, how much painstaking effort has been put into it... It is estimated that only those who have actually cooked can feel it.And more people are silently feeling the emotions shown in this dish.

Inexplicable tranquility, but at the same time there is a touch of sadness... It's not the kind of mournful cry, but the sadness from the bottom of my heart, just like the feeling of a 'twist' in my heart.

"The level of this soup is much worse than before..." Cheng Yu said with emotion. During this period of time, as long as conditions permit, Wang Yong will still prepare a lot of delicious food.But compared with those, this is not a realm at all.

"This should be the realm of a true super chef!" Yu Jin said with emotion. He has not experienced many super dishes, but he can be sure that the quality of the appetizer that is only a mixture of three ingredients is absolutely super!
"Sticky..." Lu Bu enjoys the soft texture, especially when the jelly melts in his mouth. The gelatinous texture is just like the soft-shelled turtle burger earlier, with the 'taste' also taken into consideration.

"By the way, what's the next dish?" Zhang Fei couldn't wait, "The next dish, the next dish!"

"Qi, I know you are very interested in tonight's dinner menu, but be a little more reserved." Guan Yu reminded.

"Hey..." Zhang Fei was a little depressed. After the second sister got married, especially after giving birth, she seemed to like to manage people more and more.Could it be that this is the so-called flood of motherhood?Indeed, it feels like being controlled by my own mother...

"Continue serving dishes..." Although Cao Cao didn't intend to comment on Zhang Fei's behavior, he was also curious about the follow-up dishes.

"The second dish! Osmanthus almond tofu!" The sous chef announced again, and when he said the name of the dish, he even felt a little sacred.Perhaps it is the respect for this dish as a chef.

"Flowers again?" Zhang Fei's ears trembled, as if he realized something.

"That Guo Jia... seems to like flowers very much..." Guan Yu couldn't understand, but he probably knew.After all, it is not suitable for a lot of exercise, so choose quieter activities, such as playing chess, such as reading, such as flower arrangement.

In Zhuangzi, the flowers used for decoration in everyone's rooms were almost all made by Guo Jia privately and sent over.

"Wait, wait..." Zhang Fei seemed to have thought of something super surprising, "Will there be flowers in all the dishes at tonight's dinner?!"

"Eh? But how many kinds of flowers are there that can be eaten? I only think of osmanthus and chrysanthemum..." Guan Yu was suddenly surprised.

"Sophora japonica..." Lu Bu said slowly, someone had made sophora japonica syrup some time ago.

"Even so, there are only three kinds of flowers, okay? You can't come and go with these three kinds of flowers?" Xun You was a little embarrassed.

"Don't you know after eating it?" Cao Cao said slowly. At this moment, the servants have brought up the sweet-scented osmanthus almond tofu.

Generally, this is served as sugar water.In fact, it is indeed poured with a layer of syrup... The concept is different from sugar water, but as an appetizer, it is qualified.

"If it's too sweet...that's a failure, the dish in front is already sweet..." Cao Cao scooped up a spoonful.

The white and translucent milk almond tofu looks very comfortable, just putting it there is a visual enjoyment.The slightly caramelized syrup is obviously made from sweet-scented osmanthus sugar!With sporadic dots on the surface, fresh sweet-scented osmanthus, just looking at it, I feel so comfortable!

Osmanthus fragrans itself also has flower language such as "loyal man" and "Fang Zhi unyielding", and it really goes well with white almond tofu.

When I really tasted it, the scent of sweet-scented osmanthus hit my nostrils, and the scent of milk and almonds was simply foul!Such a mellow and rich milk flavor, as well as the oily feeling contained in the milk, combined with the outer layer of syrup full of sweet-scented osmanthus flavor... For the sweet party, it is definitely a hit!
Open your eyes again, you are already in the sweet-scented osmanthus garden, the breeze is blowing gently, and the blossoming sweet-scented osmanthus is blowing in the wind, accompanied by a faint fragrance...

"As an appetizer, it's really good..." Cao Cao came back to his senses again, he was already awake, the aftertaste of tofu in his mouth was still there, and the fragrance of sweet-scented osmanthus still remained in his nose.

After a pause, he continued: "It's just flower dishes. Most of them are decorated like this, or steamed, or cold. Tonight's dishes can't all be so vegetarian, right?"

"Of course not, there are quite a few meat dishes, and the main dish is a dish of beef." The sous chef replied.

"What flowers did you use?" Cao Cao asked subconsciously.

"No, it's beef stewed in red wine...but I don't understand why buffalo beef is used..." the sous chef replied.

"What's the point?" Cao Cao was curious.

"The taste of yellow beef is mellow, rich in fat, and the taste is the best. The taste of buffalo beef is relatively light, lacking the mellow taste of yellow beef, and its characteristic is that it is not easy to boil when stewed..." the sous chef replied.

"Since he chooses, then of course he has other intentions! But why is beef stewed in red wine?" Cao Cao couldn't figure it out.

"My lord...would you like to order a dish?" the sous chef asked.

"But... eh? When?!" Cao Cao wanted to say, didn't he just take a bite, but when he looked down, several pieces of almond tofu in the bowl were gone.

"Who stole the food?" Cao Cao subconsciously asked, then reacted, laughed at himself, and shook his head.Who else could steal it, I'm afraid I was immersed in it, and I didn't realize it until I finished eating before I came back to my senses.

"Then... let's serve a dish!" Cao Cao nodded, signaling for the dish to be served.

"By the way, I remembered, there seems to be roses in the edible flowers!" Zhang Fei suddenly realized something.

"There are indeed a lot of edible roses, maybe there will be..." Guan Yu nodded, "But I am worried that, as the general said, most of the cauliflower is served in cold salad or soup. It is understandable to add almond tofu with osmanthus sugar. Others What about the dishes? You can’t, really, just eat very vegetarian for a flower feast, right?”

As a result, the sous chef shouted loudly at this moment: "The third dish, hibiscus omelette!"

"Ahem!" Guan Yu choked for a moment. What kind of flower is a hibiscus flower? Can it be used to scramble eggs? !
"Hibiscus is... what kind of flower?" Cao Cao also didn't quite understand this kind of thing.

"It's a deciduous shrub flower that blooms from June to September. This is the first time I've heard of it..." The sous chef quickly explained, "Speaking of which, I heard from the chef that the flower language of this flower is 'tenderness. Persistence'."

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(End of this chapter)