God-level foodie desert island survival

Soon, the two big pig's trotters were made into more than a dozen kelp buns by Tang Ming, tied with bows, and neatly arranged in the steamer, all of them were delicate and small, and Shu Yiting couldn't help but swallow her saliva when she saw it.

The pork trotter bone broth continued to boil in the cauldron, Tang Ming took the shrimp head and crab shell that he had just put aside, added a little lard to the amphora, fried the shrimp head and crab shell, and then poured it into the pork bone broth.

Increasing the heat and boiling the pork bone soup, Tang Ming put the steamer containing the kelp buns on it.

Then, he took a few wild turnips, peeled them, shredded them, and salted them with a little salt.

Taking advantage of this time, Tang Ming cut a little chili rings and green onions, ginger and garlic out. Then take the previously steamed potatoes.

Place in a bamboo tray and crush it with a wooden spoon to puree.

Then he took the fine sieve he had made and crushed the mashed potatoes on the sieve again.

After sifting, the mashed potatoes left behind the sieve were scraped off, and the whole thing looked extremely smooth, and he set it aside for later use.

After washing his hands, Tang Ming carried a bamboo tube and found the cow again.

I squeezed it all the way and got a bamboo tube of milk back. Pour into a small stainless steel pot and heat.

Then, he took a few lemons from the fruit pile, took out two of them, cut them, squeezed out the juice, poured them into the freshly boiled milk, stirred them, and put them in the well water to cool down.

Back on the stove, the radish that had just been salted had already precipitated a lot of water.

Holding it in your hand and squeezing it vigorously, a lot of juice oozed out of the shredded radish again. It became a lot drier. And the juice squeezed out is just the spicy and stimulating part of the radish.

Pouring out the juice, Tang Ming put the shredded radish on a bamboo plate, added minced green onions, ginger and garlic, squeezed some lemon juice into it, and then added chili rings and oyster sauce.

After stirring well, he took the chicken fir oil he had made before, scooped out two spoonfuls, mixed with the dry and fragrant shredded chicken fir fir, and poured it on the surface of the shredded radish.

After a stir, the shredded radish becomes oily and shiny, exuding the unique fragrance of chicken fir oil.

Clamping and turning with chopsticks, the shredded radish was made into swirling flowers, Tang Ming neatly placed them on a bamboo plate, and sprinkled a little green onion. A sour and appetizing cold dish is complete.

At this time, the kelp buns in the pot are almost cooked. Take it down, no need to put it on the plate. It was placed directly next to the shredded chicken fir radish.

Back in front of the stove again, Tang Ming used a sieve to filter out the pork bones and shrimp heads in the pot, leaving only the milky white soup.

With a pinch of salt and oil, he increased the heat in the stove again and began to collect the juice.

When the soup burned to half of its original size, the soup had become very thick, and a few pieces of wood were removed to reduce the firepower, Tang Ming poured a little milk into it, and when it was boiled, a faint milky fragrance began to waft out in the soup, Tang Ming took the mashed potatoes he had just made, poured it in, and then stirred slowly.

Two minutes later, Tang Ming simply took the pot and continued to stir using the residual heat of the iron pot.

Until the mashed potatoes and the soup in the pot were so integrated that he couldn't distinguish each other, he stopped, washed two clean bamboo plates, and poured the mashed potatoes evenly into the two bamboo plates.

In the end, Tang Ming took the milk with lemon juice just now, stirred it with a bamboo stick, and flocculent substances began to appear in the cooled milk.

Taking a fine sieve, Tang Ming filtered out the flocculents, and then pinched and squeezed them tightly with his hands.

Not long after, a mass of white cheese appeared on his hands.

Stir in a juicer and the cheese becomes a creamy substance.

"Can you still do that?"

Shu Yiting's sparkling eyes watched Tang Ming scrape out the cream-like thing, and couldn't help but swallow her saliva.

Survival on a desert island, even the cream has been made, do you want to be so powerful?

"This is the easiest, this cream cheese is not very versatile, if you can collect some other ingredients, you can also make cheese, the method is similar to this, but this is not far from the flavor compared to cheese, and it can't be silked."

While explaining, Tang Ming selected a few wild tomatoes and other fruits that were not too sweet and sour in the fruits, cut them into small pieces, added a little coconut sugar, and then poured the cream cheese into it and tossed it.

After a while, the fruit salad wrapped in a white sauce was ready.

At this point, dinner is done.

Pulling open the tablecloth, Tang Ming said hello, and the two of them quickly sat down.

Looking at today's dishes, even the Monkey King couldn't help but have some light in his eyes.

It's really that each dish looks so exquisite, and the aroma is very different from the things I've eaten before.

"Today's dinner was the simplest, but it looked so elegant and cozy."

Rubbing the bamboo chopsticks in her hand, Shu Yiting's eyes swept over the dining table, a little eager to try.

Tang Ming was not in a hurry, and filled a bowl of mashed potatoes for each of the two monkeys, and then announced that he was eating.

Speaking of which, tonight is also an attempt, the system said before that if you want to get rid of the rhythm of life of binge eating and drinking, there are two ways, one is to improve the quality of dishes, and the other is to improve the quality of ingredients.

In the past few days, I made all the food I made to improve the ingredients, and the effect was good. However, in terms of the quality of the dishes, there have been no specific experiments. These dishes tonight are more delicate and delicate, just enough to see how it goes.

Sweeping his gaze over the three dishes, Tang Ming did not choose to eat the buns first, but directly picked up the bamboo plate with mashed potatoes. The spoon stirred in it.

As he stirred, the mashed potatoes, which had already cooled some, became silky again.

Different from the general concept of mashed potatoes, today's dish is more inclined to the thick soup type, and the mashed potatoes on the plate are in a non-Newtonian liquid state just now. Just stirring, the delicate feeling can be pleasing to the eye.

Scoop up a spoonful and put it in your mouth, the rich fragrance instantly fills your mouth, and the fine mashed potatoes can melt directly in your mouth without even sipping.

But the amazing thing is that it is delicate at the same time, but also tastes some rustling texture, which makes people not feel like they are drinking soup, but like drinking gruel.

Following Tang Mingxue, Shu Yiting first tasted potato soup.

It was just a small bite, and he narrowed his eyes and didn't take a second bite for a long time.

"It's a magical feeling, I always thought that noble ingredients could make delicious food, but I didn't expect such a simple combination of several things to be so delicious, just talking about the taste, in fact, this mashed potatoes are not inferior to those famous dishes before."

Shu Yiting sighed.

"After eating for so long, you finally told the truth!"

Tang Ming raised his eyebrows, look, someone finally realized the problem of his cooking skills! Not bad!