Fang Yu was slightly surprised, glanced at the bowl, and found that there was a white chrysanthemum missing, and immediately realized where the special taste just now came from.

Before, he didn't pay much attention to the few white chrysanthemums, because using flowers into vegetables is a common technique in cooking, and it is available in all countries. As for Chinese cuisine, flower-related snacks and delicacies abound, each with its own characteristics.

The most common of the various edible flowers are roses and osmanthus.

Taking the fresh petals of edible roses and adding a sugar-cured sweet sauce has always made the best filling for all kinds of fine snacks.

The special flower cake of Yundian Province is filled with sugar roses, and its unique flavor makes it a royal tribute of the previous dynasty, and it is deeply loved by the emperor who called himself "the perfect old man". The history books record that after he tasted the flower cake, he ordered it with the imperial pen: "In the future, the rose cake for the sake of the gods does not need to be played again."

As for the Western custom, the essential oil extracted from roses is not only used for beauty, but also often added directly to desserts or used to make cakes, which is also fragrant and rich.

Compared with roses, which often take the high-end route, osmanthus is eaten more extensively, and there are delicacies about osmanthus from south to north.

Common osmanthus pine nut candy, sandwich osmanthus cake, osmanthus wine stuffed balls, osmanthus glutinous rice lotus, all of which can make people salivate.

In Chinese cuisine, there are not only roses and osmanthus flowers that are attractive in their aroma, but also flowers that win by their taste and taste.

Fat such as magnolia, gardenia, soft such as acacia flowers, gorse, smooth and soft such as hibiscus, hibiscus, tender and crisp such as borage, pansy, all have unique charm, each is good at winning.

Chrysanthemums are not too prominent among the edible flowers, not too much but not too little, not common in ordinary people's kitchens, and ordinary ingredients for first-class chefs, there is nothing to be amazed.

The more famous chrysanthemum dish in history is the "Chrysanthemum Chicken Soup", which is the masterpiece of the "Yang Xin Palace Imperial Dining Room" of the court of the previous dynasty, and the inventor is said to be the concubine of a deposed emperor of the previous dynasty.

It is said that the concubine fell in love with the abolished emperor and was deeply in love, and she was very worried when she saw that her husband was depressed and depressed because of the suppression of the queen mother.

She felt sorry for her husband, so she specially instructed the imperial dining room to take a two-year-old hen, kill it alive, add gastrodia, angelica, codonopsis and other herbs and stew it for three hours to make a fresh soup.

After the soup is stewed, the whole chicken is taken out and let it cool, and the concubine tears the chicken into thin strips with her own hands, puts it in a casserole, and then pours in the filtered fresh soup, and adds wolfberries to warm it. Then the concubine walked up to the waste emperor with wolfberry chicken soup.

The abolished emperor was upset, didn't think about tea and rice, and wanted the concubine to remove the meal, but the concubine took out a handkerchief from her arms, lifted the casserole lid and shook it, and a pinch of pale yellow chrysanthemum petals fell like flowers and rained sky, and the flowers fell colorfully.

The chrysanthemum petals, which were already warmed by the concubine's body, were warmed by the concubine's body, and the chicken soup that fell into the casserole stretched and bloomed, and the fragrance rose, filling the four directions for a while.

Seeing the gentle and affectionate beauty in front of him, the waste emperor had an attractive aroma on the tip of his nose, and the melancholy in his heart was suddenly left behind, and he had an appetite. Take the tableware, the waste emperor feasted, only felt that the chicken soup was delicious and sweet, moist and delicious, after eating, he felt that his liver and gallbladder were loose, and his heart disease was cured without medicine.

It is difficult for us to verify whether there is such a scene in history, but the writings of the royal family of the previous dynasty clearly record the soup dish of "braised chicken shreds with chrysanthemums", and it is said that it is quite popular with the "Lafayette".

Fang Yu is no stranger to chrysanthemums, although he has never made such a delicate dish as "Chrysanthemum Chicken Soup" before learning to cook, but when he was in school, he only made another convenient and simple chrysanthemum dish.

At Wuyang City, Fang Yu sometimes bought a small strip of pork ribs on summer weekends and cooked them on a small stove in the dormitory. When cooked, add the dried shrimp stir-fried in slight oil, cleaned chrysanthemums, minced ginger and shallots or wolfberries to boil, and a bowl of simple, delicious and rich chrysanthemum pork rib soup is ready. Not only is it particularly delicious, but it can also nourish yin and brighten the eyes, and refresh the mind.

Whenever Fang Yu did this, he had to be very careful and didn't dare to leave easily. If you are not careful, those "livestock" who smell the fragrance will not hesitate to divide up the whole pot of chrysanthemum pork rib soup, and even leave chrysanthemum petals for him.

Thinking of the interesting things when he was in school, the corners of Fang Yu's mouth couldn't help but curl slightly.

He scooped up a white chrysanthemum again, and carefully observed it, and sure enough, as he could feel in his mouth just now, this white chrysanthemum was not a real chrysanthemum, but an imitation of tofu.

Each chrysanthemum is made by cutting off two-thirds of tofu nearly two centimeters long and one centimeter wide, leaving one-third behind.

Fang Yuyun counted carefully with his eyes, and each piece of thumb-sized tofu was cut horizontally and vertically with thirty-two knives, and the delicate tofu was cut into chrysanthemum petals, and the knife work was shocking.

After exclamation, Fang Yu used chopsticks to slightly flick the chrysanthemum in the soup, and his extraordinary eyesight made him see a new mystery again.

When the knife is cut, the angle and depth of each knife are slightly changing, which makes the width and thickness of each "chrysanthemum petal" and the length of the unfolded slightly gradation. When put into the soup, those different "chrysanthemum petals" unfolded layer by layer, and immediately showed a distinct layer difference, imitating the shape of the white chrysanthemum vividly, so that Fang Yu looked away without being careful, which can be called a miraculous skill.

Fang Yu thought to himself that if he wanted to cut a total of sixty-four knives horizontally and vertically on such a small tofu block, he could still do it with his own strength. However, tofu has always been delicate and extremely difficult to operate. In the process of cutting, the overall petal layout can be controlled, and there can be no accidental mistakes in the middle, which is several times more difficult. At least Fang Yu felt that he couldn't do it.

Fang Yu secretly admired and admired in his heart, and at the same time put the "white chrysanthemum" in the spoon into his mouth and took a sip gently, the smoothness and tenderness of any kind of tofu that surpassed any previous were transmitted to Fang Yu's mind through the perception of the tongue, and there was no ingredient in his memory that could match it. Not only that, but a slight floral fragrance hidden under the umami of the soup just now also revealed itself, announcing its own specialness.

This should be a new ingredient that I have not been exposed to, and this ingredient is so distinctive that it may be able to create a delicious dish with more personality.

It is related to his own broadening of knowledge and improvement of the realm, Fang Yu is not hypocritical, and immediately scooped up a "white chrysanthemum" to ask Zhiming Lao Dao:

"Brother Zhiming, what kind of tofu is the 'chrysanthemum' in this soup made of, I have never tasted such a smooth and tender tofu, not only does it not smell like beans, but there is also a faint floral fragrance."

Zhiming Lao Dao was tasting his bowl of "Vegetarian Soup Chrysanthemum", shaking his head while drinking, quite complacent. At this time, Wen Yan immediately gave a thumbs up:

"Brother Yu, I didn't expect you to be able to distinguish such a subtle taste, worthy of being the master's own son. The 'chrysanthemum' in this soup is indeed not ordinary tofu, or it can be said definitively that it is not 'tofu'. ”

Walker Meow: I slept all day, and I worked overtime in the previous period, so I couldn't slow it down. It was written, I just wanted to cook some chrysanthemum pork rib soup and drink it. Simply combine pork ribs, ginger, wolfberry, chrysanthemum, and salt to make a delicious meal that makes people forget ~ worry, and cooking is really a magical art.

(End of chapter)