"Stir the minced beef and minced mushrooms, beat the eggs, add a spoonful of light cream, and stir evenly..." Wang Yong prepared layers of minced meat/vegetable minced meat according to the recipe.

"The head of the family, if you want to continue baking in the end, why don't you just crush and stir and then bake it uniformly at the beginning?" A chef asked. After all, whether it is pumpkin, zucchini, or even potatoes and cauliflower, you have to steam and cook them before crushing and making them for later use.

"Because it can taste it!" Wang Yong replied, "Of course, according to the orthodox French minced meat method, it's nothing even if it's mixed together. However, considering that it's French rainbow jelly, it's best to separate it layer by layer. This way, according to your personal taste and the sauce, it can be divided into more than a dozen ways to eat it."

The cooked and prepared meat/vegetable crumb layer will not be so easy to taste even if baked. This means that the taste of each layer can be relatively independent, and this dish requires this relatively independent feeling.

"But I really have to make it all, and it's not possible to do it in four or five hours. It's really bad that the original work is actually done in two hours." Wang Yong complained that if the persimmon-seeded fish before could be completed with a god-like speed, this dish has no room for tricks. Especially when he used broth to improve freshness, it would be even more waste of time.

"After that being said, French cuisine is a waste of time in memory... A French cuisine experience cannot be completed in less than three or four hours. So, are French people so leisurely?!" Wang Yong couldn't help but complain.

It is estimated that only when the pace of life is very slow can we create something like French clear soup, which wastes materials and time.

After the broth is cooked, some of them are added to each layer of meat/vegetable crumbs. Of course, it is also prepared to not add them. After all, it is better to confirm that the improved one is better, and the original one is better.

It was actually around 10:30 at this time, but the baking had not started yet... I remember that it seemed that it would take some time to cool after baking, but it shouldn't matter if it was hot...

"Or why do you have a little experiment?" Wang Yong thought about it. After all, he did a lot and had enough materials to test it.

In a technical job of squeezing meat/vegetable crumbs, beef, mushroom crumbs must be the bottom layer, then the tomato layer, chop the tomatoes, mix them in eggs and light cream and mix them evenly, season them with salt and pepper... When laying, put a thin layer first, then put the dried tomatoes on, and then continue to fill them.

Filling requires soft hands, which is simply a micro-working. Pour the minced meat in one breath. You don’t have to think about it. All the minced meat will be mixed together. The harder the harder it is. For the clear layering, the lighter the better... Otherwise, I would waste time on this thing.

Just build materials, it takes about ten minutes to build all the materials. This is Wang Yong's micro-operation technique. If others don't have more than ten minutes, it's really a waste of time.

Then it was put into the oven to bake, but unfortunately there was no oven, so the oven started. Of course, adding gelatin (made by bone meal, etc.) to the broth... Considering that the ingredients are cooked and seasoned, it is also a way to put them directly in the cold storage to chill, or this should be the dish closest to the concept of "frozen".

However, according to the official French frozen recipe provided by the chef who provides the recipe, it should actually be the kind of recipe made in the oven... emmmm...

"How are the seasoning sauce ready?" Wang Yong turned around and asked.

"As required, the herb sauce and lime sauce were prepared..." Dian Jie replied, "This process is not difficult, but the difficulty lies in how to control the proportion of various seasonings. For chefs, this kind of thing requires long-term cooking experience, but for Dian Jie, it is really too easy!

"Then there is the tasting process. Sometimes being a chef is good, and all the dishes are the first to enjoy." Wang Yong looked at the chefs and worked hard for almost five hours, but the efforts will always pay off.

"What the head of the family said is very true." Everyone smiled. No matter what the result was, they were curious about what dish it was, and it took them two and a half hours to cook.

"To be precise, it's five and a half hours..." Dian Jie muttered, "It's enough to make a dish."

"Just like some people, in order to pass the time, they will do more than two hours of Thai massage. That thing actually has no health care functions, the problem is that it is very suitable for passing the time." Wang Yong shrugged.

At this moment, what he was in front of him was two pieces of French frozen, one was made according to the method of the up owner, something similar to traditional French frozen. The other was something he used to improve with broth and gelatin, something similar to vegetable/meat frozen.

"It cannot be denied that in terms of visual effects, I am still comfortable to improve..." Wang Yong sighed. This thing looks very comfortable with crystal clearness, and is closer to the effect broadcast in the animation.

As for the other side, it is made according to the video of the up owner or the traditional French frozen method... the minced meat feels very obvious, and it feels like layers of paste-like stuff. If you have to say... mousse cake? Indeed, this layering feels like a mousse cake!

What he didn't know was that in the appendix of the comic, there was actually a method of making rainbow French frozen, and the method was actually not much different from the one he has improved.

So the one in the Medicine King should have been improved, right? After all, the Medicine King Spirit is the first one to be a comic, and it is probably after the comics, the cooking method has changed.

"I have to say that this looks very appetizing..." Looking at the French frozen he improved, Wang Yong was a little proud, "But try to cook according to the traditional French frozen method first..."

Perhaps it was baked, especially eggs and other things, which were very fluffy, giving people the feeling of mousse cake, which was soft and delicious when in. I thought the eggs and light cream would be very thick, but in fact it didn't. The taste was very soft and it tasted very comfortable.

"Then there is the improved version..." Wang Yong looked at another French jelly made according to the traditional method. The taste was actually really good, but the taste was more or less mixed and slightly flawed.

The improved version cannot be said to be clearly layered, unless you freeze it layer by layer and then build it up, everything will be completed in the ice warehouse... When eating it, I found that it is not as soft as the traditional French frozen, and I feel that there is still a lot of room for improvement.

For example, carrots can actually be made into sweet flavors, tomatoes can maintain their original flavors, zucchini can be salty, and pumpkin can be milky flavors, and it may be better to replace cauliflower with celery...

Considering the workmanship, it has to be layered in the ice storage, and many of them do not require eggs and cream... But after all, especially the broth cooking time, it is estimated that it will not be completed without six hours.
Chapter completed!