“Molecular cuisine?”

I was pulled together to have dinner at night. I heard that a new Michelin three-star company was opened in Beijing, focusing on so-called molecular cuisine.

The decoration is quite stylish. The chef comes from Italy. When you enter the private room, you can just take a glance at the menu. The most convenient cold dishes are more than 600 yuan?

"It's also my first time trying authentic molecular cuisine." Keer ordered the special dish and said very much: "What kind of product is research?"

Chen Feng nodded, very satisfied with this rigorous attitude. Now you are the leading foodie in China and a top anchor with 50 million fans. As long as you are willing to say a good word, small street shops can make money every day.

Soon the two chefs came over in a full set of instruments, straws, measuring cups, infrared thermometers, and even syringes and flame guns.

The chef took the initiative in person and finished a brief conversation. There was a special deputy next to him to be responsible for the introduction.

First take out a balloon, fill it with water, freeze it with liquid nitrogen at minus 196 degrees Celsius, and then gently knock it with a hammer. Put some vegetable salads and roses in it.

The Shen Feng clamped it with a crisp and refreshing taste, and there was a faint white smoke around it, which was really a bit full of fairy spirit.

"Please bring protective glasses and use a laser gun to deal with salmon immediately. The process is a bit dazzling!"

Next, the two of them brought their special protective glasses, took out a three-dimensional laser gun, and started grilling the salmon. It has to be said that the processed salmon is burnt on the outside and tender on the inside, melting in the mouth, and has a unique flavor.

The third dish starts making ice cream with liquid nitrogen, known as mica chocolate. It uses siphon bottles to treat ingredients, which can not only treat cold liquids, but also hot liquids.

Keer said in a flash: "The chef can make a stronger texture like mousse or a lighter texture like cream, so as to retain the fragrance of the raw materials to the greatest extent."

Chen Feng looked curiously at the ice cream made of liquid nitrogen at minus 200 degrees Celsius, floating on the water, making a stinging sound, and strong white smoke kept coming out...

When you enter the mouth, it is definitely more exciting than the fried food that has just been out of the pot. You cannot lick or bite. You can only hold your teeth and spit white smoke first, like an immortal, enjoying the feeling of flying through the clouds with your tongue.

Taste is pretty good!

I watched the chef's every move throughout the whole process and felt very novel. For example, a fruit caviar dish is made by slowly dripping lecithin with thick orange juice into a solution that dissolves the calcium salt components.

In fact, it has nothing to do with caviar, but because of the effects of calcium and soft phospholipids, it forms a film similar to the outer layer of caviar on the outside of the juice, which actually gives the juice a taste and appearance the same as caviar.

The chef took out a large piece of marinated steak, which burned through flames in half a lifetime, dazzling and instantly locked in the delicious gravy.

Finally, sprinkle high-concentration wine, process the steak twice, flip and pour the sauce on it...

Use a cream bubbler to start foaming, which is very delicate, like cream, with a smooth texture and small bubbles that are difficult to see with the naked eye.

Then heat the sugar and strawberries, with milk, cream, condensed milk and gelatin in a blender and grind it into a soft milkshake.

Finally, after sieving, it is directly placed in liquid nitrogen and instantly frozen into hard blocks. Knock it with a spoon and eat it with strawberry jam...

Finally, it was the finale, and it was called the secret that I had to tell?

A piece of white paper was spread on the table, sprinkled with colorful milkshakes, with fruits and popcorn beside it, and a small black jar was placed in the middle, and quickly filled with liquid nitrogen.

Suddenly, he threw it hard, as if an atomic bomb exploded, and smoke covered the entire area. The fragrant roasted baguette was thick and mellow, the liquid nitrogen popcorn was cool and crispy, and the dried fruits were all sweet and sweet in front of him!

Chen Feng was also drunk, and it was second to whether the taste was good or not. He was definitely pretentious enough.

Having a meal is like watching Liu Qian perform magic.

The final checkout was 16,000, which is worthy of being a thing from Italy.

It was still early, and I had nothing to do and called Edward and Hu Fang out and went to the bar to chat.

This time, Hu Fang volunteered and strongly recommended a small bar called Foam Factory. There were not many people and were very familiar with the boss, so he found a private room.

"This craft craftsmanship is very authentic." He picked up the wine list and smiled: "Drinking red wine is so pretentious. Let's try something different today."

After listening to it, Chen Feng showed a smile and had a deep relationship with beer. After all, he was poor in college and could only drink cheap big buckets of beer. In the hot summer, drinking cold beer with his classmates at street stalls, and eating skewers is a rare luxury.

"I have been to Ireland to drink a lot of crafts." Edward smiled and said, "It's the first time I've been drinking it in China."

Hu Fang rolled his eyes, Are there any places on earth that you have never been to?

Soon the beer was served, Hu Fang picked up a bottle and showed it: "Because wine is grape juice that directly fermented into alcohol, and the main ingredient in beer is rice, which cannot be directly fermented into alcohol, so it must be converted after the saccharification process of rolling and steaming, which is a necessary process for the conversion from starch to sugar."

"The final craft degree will generally be higher than that of industrial beer, and the leap is relatively large, and some are even higher than wine."

He filled everyone with his smile and said, "Crafts emphasize more on personality. Each bottle has its own story and meaning given behind it. Only by feeling the changes in taste with your heart will you give people a different feeling of pleasure."

Chen Feng drank it for the first time and raised the glass to observe carefully. The wine was golden and turbid. It swayed gently and the foam was small, which smelled like caramel, citrus and vanilla.

The mouth is sweet and bitter, and the mouth is moderately damaged. After filtering, it feels more refreshing in the mouth. The malt is aftertaste and the taste is soft and refreshing, just like the breeze blowing in summer.

Seeing that the boss was satisfied, he opened another bottle and said, "This is White Bear Beer, from Duwei Brewery. The biggest feature is the bottle design and the back is marked with a special portrait close-up. Enthusiasts can upload their favorite photos on the official website, which is known as the unique artifact to pick up girls."

"A few days ago, someone saw someone slutty bags on Douyin used dozens of bottles to put them into various shapes. He confessed his love to the goddess successfully. What kind of flowers and roses are so weak!"

Everyone laughed, Shen Feng swayed gently, the foam was rich but not lasting. The wine was golden and slightly clear, and the aroma of orange peel was a little spicy.

The mouth is slightly higher, with a light bitter taste, with a fruity sour taste, and the jumping taste is like a person who is eager to try to be restless...

Seeing everyone gradually adapting and asking the boss to bring a few bottles, Edward saw the label and smiled: "Brewing Dog, a beer brand originated from Scotland and popular in the UK. It focuses on novel, unique and strong style, and has won countless international awards and the favor of consumers."

He picked up the bottle and pointed to a passage on the label, and translated it: "This wine is awesome, not the kind of low-end big-name product. We don't care whether you like it or not, and what we want is not just a standout among the wines that fade out of birds."

"I even doubt that your taste is enough to appreciate the depth and excellence of this wine!"

"We use the freshest, high-quality raw materials and no preservatives added at all. If you don't care about this, then go back and drink those ragged lager beer that is as light as water..."

"You are not welcome here!"
Chapter completed!