Chapter 137： Sea stone cauliflower milk jelly (medium) (1/2)

Wei Tianxing held the washed sea stone flower in his hand, carefully as if he was pampering a baby.

”It's been an hour, do you think this will work, Xiaoyou Lin?”

Lin Chou twisted, and a cluster of sea stone flowers faded its grayish-yellow color, and became a little translucent. The hand felt smooth, and the lingering feeling was gone.

”Okay, it's perfect.”

Wei Tianxing scratched his head, smiled very loudly, and gave a gratitude.

Looking outside, Shan Ye Bai Qiongshou and Shen Feng's almost-faced alpacas were riding their horses.

Anyway, you are also a powerful fifth-tier powerhouse in the base city...you are like a primary school student who has been praised, aren't you good?

After washing a large basket of dishes, Chi couldn't stand the stickiness of a few men in the kitchen, and turned around to let the air out.

Lin Chou took a frying pan and heated it on low heat. Stir-fry the sea stone flower quickly for a few times, then add half a teaspoon of vinegar, stir for 30 seconds, pour it into a gauze bag and tie it tightly.

Take the casserole and add water, put the residue bag into it, add two-thirds of the water, and simmer on a medium-to-low heat.

Lin Chou looked at the time, ”It needs to be boiled for about an hour.”

Wei Tianxing said a little nervously, ”This is all right? After I ate it, a large section of intestines was cut off...this...”

Lin Chou smiled and said, ”The sea stone flower is originally poisonous, but a little vinegar can neutralize its toxins. It's very easy.”

Wei Tianxing whispered, the chef and the foodie were really two creatures in essence, and suddenly felt that he had been given the knife in vain.

The juice made by the sea stone flower has a turbid turbidity. After boiled for an hour, all the juice is poured out, and then half of the water just added is added and boiled for an hour and a half, and then the two pots of juice are poured into a container and stirred.

”What does it mean?”

”What I want to do is sea stone flower jelly. The first pot of stone flower jelly tastes too crisp and tough, and the second pot is too soft and greasy. The sea stone flower jelly made by mixing the two pots of juice is just right.”

Master Shan said strangely, ”Frozen? Where is the frozen?”

”...”

It's cold again.

”...”

The heart is frozen.

Lin Chou filtered a pot of juice with gauze several times before putting it in the refrigerator.

Thirty minutes later, take out the frozen coconut milk jelly and ice-cold red bean jelly.

Take out ten medium-sized white porcelain bowls that are almost transparent to light, slice the trembling and tender coconut milk jelly into blocks, spread them on the bottom of each bowl, and sprinkle the red bean diced fruit and the pulpy coconut meat on top.

After half an hour of refrigeration in the fresh-keeping cabinet, the juice from the sea stone flower in the basin had solidified and turned into a translucent frozen shape. A large piece was cut out with a knife and taken out directly by hand.

Wei Tianxing was surprised, ”Is this ice so strong?”

Lin Chou nodded, ”It's tougher than other jellies. Would you like to pinch it?”

Wei Tianxing waved his hands again and again, and said solemnly, ”My hands are not the hands of the chef. The dishes are recognized by people. If someone else's hands are touched, the dishes will get angry and the taste will completely change.”