Breakfast is nothing, according to the time, it is considered a noodle, noodles or buns, or bread or something, it depends on how Wang Yong arranges it, after all, he is the person who talks here.

"Rainbow Jelly?" Cao Cao looked at Wang Yong curiously, but he didn't expect to eat this for lunch, "Can you eat enough?" ”

"Theoretically, there's beef, there's potatoes...... It is not a problem for ordinary scribes to eat eight points full, but if they are in military positions, it is estimated that they are only half full. Wang Yong thought about it, and at the same time added: Like Xun Yu, you can basically eat directly.

The problem is that Xun Yu is no longer working at the Yamen, so of course it has nothing to do with her.

"What is afternoon tea?" Cao Cao doesn't care, anyway, there is still afternoon tea in the yamen.

"How about shredded bread with milk?" Wang Yong thought for a while, "Curry bread with black tea is also very good." ”

"It's the sweet and sour ...... that was torn apart" Cao Cao suddenly remembered something, he had made her a so-called curry bread before, but it was breakfast or lunch at the time, and the sweet and sour taste was very strong, but it was also very comfortable.

"It's okay, I can make it smaller, how about making it into a mouthful?" Wang Yong replied, having said that, that is only for martial artists, Sven people eat, even if it is a mouthful, they can chew and swallow slowly for a long time.

"Well, that's it." Cao Cao nodded, and the menu for afternoon tea was happily decided.

"So I want to prepare some tomatoes a little......" Wang Yong looked at Dian Jie, who nodded, and then began to go to the warehouse to check the inventory. Tomatoes are not suitable for long-term storage, and it seems that there is no way to avoid purchasing.

After breakfast, Wang Yong began to study the improved rainbow jelly admiration, beef and shiitake mushrooms, stir-fry with cheese, add black pepper and salt to taste, prepare the stock, put in the gelatin, and then put the shiitake mushroom beef in it. as the first layer.

(Amazingly, the appendix provides no beef...... There is ...... in the animation You can't make soup, do you? But you don't need to remove the tendons to make the soup...... Sure enough, if you want to get the full recipe for free, it's still unlikely. ）

Put it in the cold room to cool, while the potatoes are mashed with butter, some mozzarella cheese (light cheese is actually fine), some milk, salt and black pepper to taste, and then crush (in a blender at home, don't ask so much here).

Add the stock and cool as a second layer, after the first layer has cooled, spread on top and continue to cool. When boiling the broth here, allspice fruit has been added to it, which is good for the stomach and stomach, and it can also increase the richness of the flavor, and it is not comparable to the taste of rainbow jelly, which is rare.

In the case of carrots, it may be important to maintain the original flavor, so choose fruit carrots. Add frosting sugar to taste...... Whether or not to add a broth layer, or to ensure the original flavor, choose ordinary water......

Wang Yong thought for a while, and finally added some orange juice and some evaporated milk, boiled after beating into juice, added gelatin and stirred to cool as a carrot layer.

Needless to say, roasted dried tomatoes wasted more than an hour, then mixed with tomato juice with water, added sugar to taste, added gelatin to boil, cooled to room temperature and then poured half into the mold as the bottom layer, then put in the dried tomatoes, and then poured the rest into it and cooled as a tomato layer.

Cut the zucchini into strips, fry the garlic in a hot pan, pour in the zucchini strips and stir-fry, season with salt and black pepper. At this time, you can take the broth, pour the gelatin into it, boil well, stir well, and then cool to room temperature. Finally stacked into a container and cooled as a zucchini layer.

Add butter, milk and light cheese to the pumpkin puree inside the pumpkin layer, season with salt and pepper, stir and add to the stock. The same steps are followed by cooling as a pumpkin layer;

Cut the celery into two large pieces, add cream cheese, fennel, milk, salt and black pepper and beat together. Add the stock and gelatin to a boil and cool to room temperature. As in the tomato layer, pour a portion into the mold first, then add the small pieces of celery, and then pour the rest.

The vanilla sauce is made of perilla, basil, lemongrass, rosemary, pine nuts, milk (put less), olive oil, add salt and black pepper to taste, beat into a paste, and bake slightly for half a minute; Heat the orange juice and thicken it with starch to freeze as a lime.

"My lord, my subordinates have never seen a dish, so you have to put so much effort into ......it," the sous chef complained, but fortunately, all the steps were carried out separately and made in large quantities, otherwise I don't know how much time it would take to make such a french jelly.

"If you count the time spent boiling the soup, at least six hours, it's really not a waste of time. The key is to see how it tastes. In addition, cut some larger pieces after pouring the mold, after all...... Eat like this at noon, how about the preparation of knives and forks? Wang Yong asked.

"A lot has been deployed, no problem!" Dian Jie replied that although the use of chopsticks has begun to become the mainstream in this era, there is already a habit of eating with knives and forks in the Spring and Autumn Period, so it will not be too abrupt to switch to knives and forks. Maybe there is a special etiquette for using knives and forks in China, which is not as comprehensive as summarized by later generations.

"Ten minutes to go, see how the finished product goes." Wang Yong also breathed a sigh of relief, and prepared a few copies for his own women, and after having a good relationship with himself, the rest was handed over to the cooks to do it, and he couldn't take care of all of them with so many people.

There was still half an hour before lunch, but the people in the back kitchen were ready to start tasting.

"This color is amazing!" Cai Yan couldn't take his eyes off it, "Is this really the rainbow jelly I ate last night?" Compared to yesterday's, it's not on the same level at all! ”

"Indeed, the appearance is indeed much better than last night's......" Wang Yong nodded, the key is the taste. As the chef who 'created' this recipe, he was naturally the first to try it.

From bottom to top, they are: beef mushroom layer, potato layer, carrot layer, tomato layer, zucchini layer, pumpkin layer and celery layer. The seven-level rainbow jelly, although it is not red, orange, yellow, green, blue, purple, but it is also colorful.

The bottom layer is the color of the meat, which is the color of beef shiitake mushrooms; Then the potatoes are pale yellow; the orange color of carrots; the red color of the tomato layer, the off-white color of the zucchini (the result of peeling); the golden color of the pumpkin; The pale green color of celery. Coupled with the vanilla sauce and lime jelly, the visual effect is indeed very good.

"It's all about taste!" Wang Yong cut a layer, and then eat it directly, the rich beef mushroom flavor of the beef layer, which is very fragrant against the background of the broth, is the most important source of protein and fat for this dish.

Potato layer ...... It should be said that it is worthy of potatoes and butter, which really matches; The sweetness and sourness of the tomato layer make people feel excited, and after feeling the rich and mellow aroma, the sweetness of the carrot and tomato makes the taste feel very stimulating. Zucchini and celery are fragrant, while pumpkin and potatoes are the most fragrant types.

Several flavors are constantly changing in the mouth, and when combined with two sauces, it is simply a kaleidoscopic taste. It is as if a rainbow rises in my heart, and it is a very high enjoyment in terms of sight and taste......