Chen Ergou explained endlessly while making it, saying: "Cassava is one of the three major potato species in the world, and it is very common in tropical and subtropical regions. Pen Fun Pavilion wWw. ｂiquge。 infoIn China, cassava is also the fifth largest crop after rice, sweet potato, sugarcane and corn. ”

"Although the Congolese people use it as a staple food, the production method is very rudimentary and still in the primitive stage. Most of them are mixed with flour and steamed, and eaten directly into rice balls by hand, and the next meal is simply mixed with a few dried fish. ”

"In China, it has already been developed into many special dishes. For example, typical Hakka dishes such as tapioca flour fried meatballs, as well as Wenzhou lean meatballs, fried lotus root cakes, taro balls, sago dew, crystal dumplings, cool skin, glutinous rice and so on, are inseparable from it. ”

As he spoke, a fat cassava, which was a foot long, had already been preliminarily processed by him.

Put it on a strip of granite stone, swing the knife and chop it, and it has been cut into neat pieces in more than ten seconds.

He wasn't in good shape, tired and hungry, and he was anxious to get some cooked food.

Unconsciously sped up the knife work, ignoring the shock seen by the audience in the live broadcast room.

The audience only had time to see his hands shake up and down like a machine in the light of the fire, and even the shadow of the knife could not be seen, and when he put away the knife and stood up, the whole cassava remained intact. I thought he was just trying out the knife. It wasn't until the whole thing was put into the bamboo barrel that it suddenly broke into neat pieces.

"Boom", the live broadcast room suddenly exploded.

Even the old viewers who used to watch live broadcasts often found it incredible. "The knife work seems to be getting better and better, and now it has reached the point of the shadowless knife. "Don't say anything else, just in terms of knife work, I'm afraid it's already the level of the state banquet imperial kitchen." "Nonsense, my big dog master has long been the first in Jinmen!"

"By the way, there is also Hakka bamboo shoot rice, which is also super delicious...... It was a crystal-like Hakka dish that I had the pleasure of eating once, and the taste was unforgettable. Chen Ergou patted his head, and said with some annoyance: "Forget it, I have a lot to do today, so I'll leave it for next time." ”

Chen Ergou is very focused when cooking, the camera shoots from the side, and the serious side face is simply the perfect side face of the good-looking dog.

"Because the texture of tapioca flour is transparent when mixed with water, it is colorless and tasteless, and the taste is Q-elastic. Because it has no taste, it needs to be eaten with other seasonings. ”

With the dragon bamboo in hand, he can have a lot of cooking utensils, and even a steamer can be made.

Put the cassava directly into the bamboo pot and crush it, then mix the fruit pulp together, and mix the remaining bamboo water in the bamboo at the right time. "The water stored in this bamboo has a natural and non-polluting taste, with the fragrance of bamboo. If you get lost in the jungle and can't find a water source, then find such a large bamboo and tap a few knots below to maybe find the water hidden in the bamboo. I heard that in Anji, the hometown of bamboo in China, there is also a legendary liquor called bamboo wine. It takes three years to brew it entirely in bamboo, and it grows and brews with fresh bamboo, and the yield is extremely rare, but unfortunately I haven't drunk it. It seems that there is also a commercial wine called bamboo tire wine for sale on the market, but unfortunately it is not an authentic bamboo tire wine. Smacking his lips with a look of pity.

He didn't drink it, but many people heard about it for the first time.

Regardless of whether it is really delicious or not, many people remember the name bamboo tire wine. Especially foreigners find it even more strange, "Chinese can still make wine in living bamboo, are you kidding?"

As he spoke, his tapioca fruit powder had already been made, and after rubbing it lightly a few times, it actually felt like a pulp jelly.

Add a little bit of the topping to make the main food.

…… Of course, this is a small master brand seasoning package, steaming, boiling, stir-frying, stewing, frying, sauce and other functions are included, and there are more such as pot, barbecue, smoke, pickle, etc. But what exactly is the function, in fact, he is also using it for the first time.

He is also a chef himself, and he is a little suspicious of the secret seasoning package of the god-level chef who lives in the second dimension.

Not to mention, it seems a bit magical, but this fermentation helps to have an effect very quickly when you pour it in, and when you pour it into the paste, it quickly forms a homogeneous and grainless paste. It also smells a little fermented in the vat.

Blinking, "Is the little master so powerful?" he was still a little unconvinced.

The sticky state of cassava flour mixed with water is very soft, and it is this plasticity of cassava that allows chefs to give full play to their imagination.

Chen Ergou naturally didn't let it go, and kneaded it into a few sticky dough states.

Like pinching plasticine, I pinched out the prototype of a few orange-yellow cheetahs, and then took out a small piece of bamboo to assist in carving, and cut out a little avocado to decorate the leopard print.

The audience's eyes widened, could it be that he still wanted to play some tricks?

As we all know, the more delicate the work, the more time-consuming, pinching a cheetah may take more than ten minutes or even hours, if this is the case, I am afraid that the food in my hand has already been pinched, and I don't know what to eat.

But Chen Ergou's movements were smooth, and with just a few simple pinchs, the shape of a cheetah had already taken shape, and after a few more fine carvings, there was a bit of a vivid feeling.

"Wow, unbelievable!" Several sailors from the United States were stunned, it was morning over there, so they didn't have to stay up late. I just thought it was incredible, "Amazing Chinese food." ”

Not to mention foreigners, Chinese sailors are also in a similar state, just like magic.

It's not just the cheetah, the audience is watching a magic show, watching his ten-finger flexible movements, he will pinch the tapioca fruit paste out of yellow orangutans, birds, elephants, bears and other forms, and even rock pythons are easily pinched.

After completing the preliminary work, I looked at the watch for more than ten minutes, which was too slow.

He is not satisfied, saying: "A lot of people think that cassava is poisonous, but it is really just related to the cooking method. Fresh cassava is poisonous and can be eaten if it is cut into slices and cooked or baked. ”

Put the animals into the split bamboo tube, add a little water to the bottom and cover the bamboo tube. As soon as the end is tied with vines, the long bamboo tube is directly tucked under the fire. Cover the surface with a layer of fire ash and use the temperature at which the fire burns to steam it.

He began to process the lobsters, which were caught in the creek in sizes but with a fatty gravy.

Looking at the surrounding ingredients, he pinched his chin, and instantly thought of a dish, and said with a smile: "Let's have another bamboo shoot crayfish Gu." ”

"What the hell?" said the audience had never heard of it.

Chen Ergou explained a little and said, "Although the name is a little unfamiliar, friends who have eaten crayfish loofah Gu may not be unfamiliar." I'm just flexible and hopefully it doesn't taste too bad. ”

Take out a flying knife, remove the intestines of the lobster, at the tail of the crayfish, there are three petals, pinch the middle one, gently pull out, you can pull it out.

It seems to be easy.

But most people only know how to eat lobsters and like to eat lobsters, so it is better to kill them if they are told to pick their intestines.

Chen Ergou focused on cleaning the belly of the crayfish and washed it cleanly. Remove the head, throw it directly into a pan of boiling water, sprinkle with a pinch of salt, and wait until they are half-cooked.

The hands are not idle, and the bamboo shoots are cut into sections, hollowed out in the middle.

"It's best to use eggs for this dish, I don't have eggs, I can just substitute tapioca fruit slime. The little thing left in the bamboo tube on the side was what he deliberately left.

When the lobster in the pot is almost ready, scoop it up, and after it has cooled, you can put your fingers on the red lobster shell to help it peel it. Sprinkle with a little steamed spice and put it in the hollowed-out slime of bamboo shoots.

Then put it into a large fat bamboo tube and throw it into the fire to steam.

Clapped his hands, and in a short time, he had almost finished the two dishes. Just wait for the time and slowly steam.

The last main course is fried palm core and bamboo shoots with raccoon meat, which is too simple to compare tonight with the previous two dishes.