Soon, the two big pig's trotters were made into more than a dozen kelp buns by Tang Ming, tied them with bows, and arranged neatly in the steamer. They were each exquisite and small, making Shu Yiting swallowed.

In the large pot, he continued to make pig's trotter bone soup. Tang Ming took over the shrimp head and crab shells that had just been put on, added a little lard to the double ear pot, fryed the shrimp head and crab shells, and then poured them into the pork bone soup.

Increase the firepower and boil the pork bone soup. Tang Ming put the steamer containing kelp buns on it.

Then, he chose a few wild radishes, peeled them, cut them into shreds, and marinated them with a little salt.

Taking advantage of this time, Tang Ming cut a little chili rings, green onion, ginger and garlic out. Then he took the potatoes that had been steamed before.

Put it in a bamboo tray and crush it into mud with a wooden spoon.

Then, he took the fine sieve he had made before and put the mashed potatoes on the sieve and crushed them.

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

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

After squeezing, I made a bamboo tube of milk back and poured it into a stainless steel pot to heat it.

Then, he chose a few lemons from the fruit pile, took out two of them, cut them out, squeezed out the juice, poured them into the milk that had just been boiled, stirred for a while, put them in the well water to cool down.

Back to the stove, the radish that had just been pickled with salt had already precipitated a lot of water.

Hold it with your hands and squeeze it hard, and a lot of juice oozing out of the shredded radish again, which became much dry. The squeezed juice was exactly the spicy and exciting part of the radish.

After pouring out the juice, Tang Ming put shredded radish into the bamboo plate, added the scallions, ginger and garlic, squeezed some lemon juice into it, and then added chili rings and oyster sauce.

After stirring evenly, he brought the chicken mushroom oil he had made before, scooped out two spoons, mixed it with dried fragrant chicken mushroom shreds, and poured it onto the surface of the shredded radish.

After stirring, the shredded radish becomes shiny and exudes the unique aroma of chicken mushroom oil.

After pinching and turning the radish shreds, they were turned into vortex flowers. Tang Ming placed them neatly on the bamboo plate and sprinkled with a little chopped green onion. A small and sour and appetizing cold dish was completed.

At this time, the kelp buns in the pot were almost cooked. Take them down without placing them on the plate and place them directly next to the shredded chicken mushrooms and radish.

Back at 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.

Adding a little salt and fuel consumption, he once again increased the fire in the stove and started to collect juice from the fire.

When the soup was boiled to half of the original, the soup had become very thick. After taking off a few pieces of wood to reduce the heat, Tang Ming poured a little milk into it and cooked it until the soup began to smell a faint milky aroma. Tang Ming took the mashed potatoes just made, poured it in, and then stirred slowly.

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

Until the mashed potatoes and soup in the pot were integrated into one and could not be separated from each other, he stopped, washed two clean bamboo plates, and poured the mashed potatoes evenly into the two bamboo plates.

Finally, Tang Ming took the milk with lemon juice just now, stirred it with a bamboo stick, and flocs began to appear in the cooled milk.

After taking a fine sieve, Tang Ming filtered out the flocs and squeezed them tightly with his hands.

Not long after, a ball of white cheese appeared on his hand.

Put it in the juicer and stir it, and the cheese becomes a creamy substance.

Can you still do this?

Shu Yiting looked at Tang Ming scraping out the buttery thing with her shiny eyes, and couldn't help swallowing.

Surviving on a deserted island, even the cream is made. Should it be so powerful?

This is the easiest. This kind of cream cheese is not very useful. If you can collect some other ingredients, you can also make cheese. The method is similar to this one. However, compared to cheese, the flavor is not much worse and you can't get shredded.

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

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

At this point, a supper is done.

After pulling the tablecloth, Tang Ming greeted him, and the two of them sat down quickly.

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

It's really that every dish looks so delicate, and the fragrance is very different from those I've eaten before.

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

Rubbing the bamboo chopsticks in his hand, Shu Yiting glanced across the dining table, 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 would start 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 eating and drinking, there are two ways: one is to improve the quality of the dishes, and the other is to improve the quality of the ingredients.

A few days ago, I made myself to improve the ingredients and the effect was good. However, I have not yet tested the quality of the dishes. These dishes tonight were made more delicate and delicate, just to see the situation.

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

As he stirred, some of the cooled mashed potatoes became silky again.

Unlike the mashed potatoes in general concepts, today's dish is more inclined to the soup type. After mixing just now, the mashed potatoes on the plate are in a non-Newtonian liquid state. 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. The fine mashed potatoes can be melted directly in your mouth without even sucking them.

But the magic is that while it is delicate, it can taste some rustling texture, making people not feel like they are drinking soup, but just like porridge.

Following Tang Mingxue, Shu Yiting’s first taste was potato soup.

Just a small bite, I squinted my eyes and didn't take another bite for a long time.

It feels so magical. I always thought that noble ingredients were needed to make delicious food. I didn’t expect that such a few simple things could be so delicious. Just talking about the taste, these mashed potatoes are not inferior to those of the famous dishes before.

Shu Yiting sighed.

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