All-powerful Suvere

Suvere, there's a comb, souffle. It's a French way of cooking. This particular cooking method consists mainly of egg yolk and various formulations mixed into a smoothed protein, which is baked with light and loose. Soufflé is derived from a French verb used by Souffler, which means “inflating” or simply referring to “blowing up”. This cooking method is said to have appeared in the Middle Ages, and the cooks have specifically used protein to change this empty food and have exhausted their minds to bring it to their guests. Suvere is not only a dessert, but can also be a forego or a main course, such as cheese chovelet, foie gras gravy, etc. It takes seconds for a baked suvere to have a taste of the ground, or it will soon be “sip” and will generally collapse in 20 to 30 minutes。