Chapter 47 Mirage Desserts

To distinguish classic masterpieces, just look at the mouths of the protagonists.When you see flower cakes, they seem to be good fat meat, and 90% of them are in Liangshanshuipo; goose oil crispy rolls are not in the mouth of a rich young man in the Confucianism, but they are placed on the table in the Grand View Garden.And, one pink and one battlefield, originally well water does not interfere with river water, but there is a food and drink that is connected.When Yuan Shu was about to die, he asked for a bowl of honey water, but the chef replied angrily, "There is only blood, but there is honey water!" Poorly seeing that Yuan Shu also held up his seal to proclaim himself emperor, and he died without taking a sip of honey water; on the other side, Grandma Liu entered the Grand View Garden Drinking, pondering "this wine is like honey water anyway".Grandma Liu took care of things that Yuan Shu couldn't drink.It can be seen that the heroes of the Three Kingdoms and the beauties in the Red Mansion all want to drink some sweet things.

Later, when I interacted with people about eating and drinking, I felt that girls would like to count calories when they eat a mouthful of rice, but they don't refuse desserts after meals.The heroines of women's high schools led by Zhang Ailing have commented that what and what is a woman leads to the soul. I think that the taste buds on the tip of the tongue, which is most sensitive to sweetness, is the part where women are most likely to surrender. Sweetness always seems to be associated with coldness.Probably both can relieve the saltiness of the diet, so it is suitable for after meals.The Greeks were extravagant and dared to use Alpine ice and snow to chill berries, while the Romans mixed ice and snow with honey and fruit juice.I also have a long history of iced cheese, which is not inferior to Bibang.European military history talks about the Mongols, fearing them like snakes and scorpions. They say that the most terrifying thing about them is that they march without food and drink, but only with a large number of horses. They eat horse cheese and drink horse blood, which is like moving cans.After the founding of the Yuan Dynasty, cheese took root in Beijing and was handed down all the way, resulting in ice cheese that everyone loves.Legend has it that when Marco Polo returned to the west, he brought back the formula of frozen milk ice cheese, which became a sensation—the honey of the first, the arsenic of the second, and the supplies of the murderer became the favorite of the ladies. It's a far cry.In, the place where Xu Zhu and Meng Gu are up and down, the so-called "in a dark ice cellar".When the King of Xixia was eating iced mung bean soup that summer, he probably didn't expect that his princess consort would do good deeds on this piece of ice.

However, in the vicissitudes of life, taking ice and snow to town cheese, fruit and the like can no longer satisfy the taste of the luxurious and luxurious family.Desserts were originally high-end products: when Europeans were still satisfied with eating bread, drinking cold water and frying a piece of bacon, nobles began to think about how to be different from ordinary people.Desserts have always been illusory, not satisfying the hunger, not satisfying the hunger, it is all for greed.This is the aristocratic style: spending money on things that are rich in ornamental and spiritual pleasure, not for the real sense of fulfillment, but for the momentary sensual pleasure, that's all.So is China.

Therefore, honey water is only enjoyed by the extravagant Yuan Shu. The sweet guy in "Water Margin" is just pressing fruit to serve wine, or the so-called jujube in Huangnigang.Speaking of this aspect, it is much more gorgeous.Jia Baoyu couldn't drink the sour plum soup after being beaten, and he also ate rose marinated seeds. He thought it was "not sweet after eating the catkins", so he had to drink rose clear dew.The recipe I have seen is rock sugar osmanthus with rose distillation, probably with some floral fragrance.In comparison, Grandma Liu's "Mishuier" is much simpler and more concise.

Here, Ximen Daguan can eat and drink, and has a variety of tricks.After making braised noodles and braised pig's head with heavy oil, they still show off the so-called "Yimei", which is refined with various medicinal materials and honey, wrapped in mint and orange leaves, probably cool and sweet.Here, Yan Gong ate Yunpian Cake raw and even blackmailed the boatman. Later, when he asked about it, the boatman honestly reported the ingredients of Yunpian Cake, "melon kernels, walnuts, foreign sugar, flour". Snacks out.Of course, whether it is a dessert or not is a matter of course.

It seems that most desserts in modern western restaurants cannot do without flour, eggs, cream, and various herbs.Lu Yaodong thought that the Manchu and Mongolian people were good at making dairy products, so even the northern sweets had something to do with cow and goat milk.Tang Lusun said that there is a dish in Beijing Donglaishun called "fried fake sheep tail". The egg whites are soaked, wrapped in fine bean paste and noodles, and then deep-fried. Thinking about it, it probably takes the crispy fried noodles, the sandy texture of fine bean paste, and the tenderness of the egg whites.This is considered to be the development of desserts to a high-end level: sweetness and palatability alone are not enough, and the taste must be varied and gorgeous, and the food is unpredictable.The more natural one is the river fresh ice bowl eaten by Ma Lianliang in old Beijing. It is said that there is lotus root, lotus seed, chicken head and ice in a large bowl. It is really natural, but unfortunately there is nowhere to find it in this world.

In order to conform to this colorful trend of taste, chocolate cakes and nut ice cream are popular nowadays, and all kinds of exotic flowers and herbs from all over the world dare to grind into sauces and crush them into powder. A sense of magic.Even if it’s a single-flavored ice cream, it’s not good enough to match you with a crispy cone, but it’s to give you a choice of tastes—one bite is soft and sweet, and the other is crispy and burnt. Anyone who has made desserts probably has experience: whether it is tiramisu or coffee mousse, or even all desserts, the indispensable process is to beat eggs or cream until foamy. The shape is very tragic, just like Sanmao in the comics Washing clothes for Mrs. Fu, hard to raise the foam that is high in the mountains and deep in the water.Unfortunately, I don't know what to do. Every time I see the master chef beat the egg white until it becomes gelatinous in the food show, but the egg white in the pot can defy the gravity and hover without falling, I am amazed to despair.However, after the desserts are hot and cold, they condense and finally freeze, they expand and foam without exception, which is very foamy and economical, which makes me deeply feel the huge profits of various restaurants.But when you think about it, the whipped cream or egg whites that most desserts need is nothing more than the operation of this foam economy.

You see, this is the truth about desserts: most desserts are ever-changing in appearance, but the core is cream, the infinite expansion of eggs after being whipped, instant freezing, so that they remain in the prosperity of the bubble economy, and then vanilla powder , cocoa powder, etc., to be seasoned.Therefore, dessert is a sweet mirage, and what girls like most is this kind of soft, smooth and fleeting feeling that is actually illusory but instantly sweet.