Of the three dishes on the stove, sweet snow is the first to be cooked.

In order to prevent the food from getting cold, Chen Er specially took a large five-layer steamer and put it on the stove, then put the prepared sweet snow into the porcelain cup, and then served the steamer to keep warm.

Then he turned around and pointed to the freshly stuffed Tonghua soft beef intestines, "This dish does not add any seasoning during the process of stirring the ingredients and stuffing the beef intestines." To add flavor, we need to mix a bowl of soup, pour it over the beef intestines, and then steam it in a steamer basket so that it can absorb the flavor. ”

Chen Er brought spices and a small bowl.

"As for what seasoning to put in it, it all depends on personal taste."

"The anchor prefers a thick lamb bone soup, with salt and fennel powder, and a little rattan pepper powder."

As he spoke, pour the salt, fennel powder, and rattan pepper powder into the lamb bone broth and stir well.

"Remember, you have to add the seasoning while stirring to make the flavor more even."

After preparing the soup, Chen Er took the bowl and handed it to Zhu Rong.

Zhu Rong was stunned, "This is about to be eaten?" I'm not ready yet......"

At least you have to digest the green grapes in your stomach before you can eat enough with your belly open.

Chen Er shook his head, "How about you smell the smell?" ”

Zhu Rong cautiously poked his head out and sniffed, and then gave a thumbs up in a hurry.

"It smells so good! And there is almost no smell of mutton! ”

Chen Er nodded, "It's good if you like it." ”

Then pour the soup over the beef intestines and serve it on the top layer of the steamer.

"Tonghua soft beef intestine is still raw, in order to prevent the smell from crossing, it must be steamed on the top layer."

Chen Er clapped his hands and took out a whole boy chicken from the refrigerator.

Disembowel, gutt, wash with stream water mixed with crushed ice.

"Adding crushed ice to the water not only keeps the meat tender, but it also removes the gore faster."

After washing, set aside to dry the water.

"The fifth course, scallion and vinegar chicken."

"There is only one thing about this dish, which is fresh and tender."

"Don't add any extra seasoning, just use green onion and vinegar to combine with chicken. It tastes like a unique flavor. ”

Zhu Rong couldn't help but ask, "Has Chen Lao Shi eaten it?" ”

Chen Er took out a large handful of green onions and began to wash them, hearing him ask, he shook his head without thinking, "I haven't eaten it, it's the first time I've made it today." ”

Zhu Rong's eyes widened, "Then how do you know that the flavor is unique?" ”

Chen Er replied with great seriousness, "Because that's what the recipe says." ”

Zhu Rong: "......"

Wash the tender shallots, divide them into several strands, tie them into small knots, stuff them into the belly of the chicken, and put in a few pieces of crushed ice together.

Then put the whole chicken in a small cup, spread it with green onion knots, and instead of pouring water, put ice cubes.

"Ice cubes absorb heat more quickly, and when you put them in the belly of the chicken, it not only speeds up the heat dissipation, but also keeps the chicken tender."

Chen Er calculated the time very well, and as soon as he closed the lid, the immortal porridge on the stove was fine.

Chen Er quickly poured the porridge into the small purple casserole and closed the lid.

When Zhu Rong came over, he couldn't even smell the slightest aroma, only the slightest hint of sweetness.

Chen Er said, "When making a banquet, you must have a quick eye and hands, and when the banquet is not opened, the first dish must be immediately put into the steamer to keep warm, and it is best not to emit the slightest smell, so as not to destroy the taste of the food." ”

The next few dishes to be made are much faster.

Without stews, it is very time-saving to make.

When the immortal belly was ready, Chen Er quickly spread out a few sheets of dough and took a small three-layer steamer.

Place the dough on the bottom layer and a few crabs on the top two layers.

Serve on the stovetop and steam.

"The name of this dish is called Gold and Silver Sandwich Flat Cut."

"Take the crab roe and crab meat from the steamed crab, put it in the steamed cake together, and roll it up to ......"

Chen Er picked up a rolled steamed cake and put it in front of the camera.

"Be careful not to break the steamed cakes, and don't mix the crab roe and crab meat together."

"Once rolled, you can gently roll the steamed cake roll with your hands. Then cut into cubes with a knife. ”

The sliced steamed cake rolls are lying round on a dinner plate, and the golden crab roe and snow-white crab meat are neatly placed next to each other, surrounded by steamed cakes.

"Crab meat is silver, crab roe is gold. The two are sandwiched and then cut into sections, isn't it 'gold and silver clip flower flat cut'? ”

"The fishy smell of crab roe is heavier, and if the steamed cake is contaminated with fishy smell, the taste will be discounted when eaten, so let's find a way to get rid of the fishy smell."

Chen Er turned around and took a handful of fresh honeysuckle and sprinkled it evenly on the gold and silver clip flowers.

"The honeysuckle smells fragrant, and there is a slight bitterness in the aroma, and the fishy smell used to press the crab roe is the best."

Keep the gold and silver sandwich flat end on the steamer to keep warm.

Chen Er made two more dishes at a blistering pace.

They are Yuyu Hidemaru and Kanezuki.

Yuyu Hidemaru looks a bit like a small braised lion's head with soup.

In fact, it is meatballs, but the ingredients are more special.

Mix the minced meat with the egg and knead the meatballs, but leave the middle empty and add the vegetable juice. Then wrap it and cook in a pot.

The soup is a vegetable broth prepared in advance, without adding any seasonings, boiling over high heat, pouring in the bone broth, and then adding various vegetables.

Finally under the meatballs.

Once the meatballs are cooked, the juice of the vegetables in the middle will evaporate, leaving a gap and the meatballs will all float on the surface of the soup.

The white and tender meatballs are like a little fat man soaking in the hot springs, so the name of the dish is called Yuyu Xiumaru.

As for the golden bell, it is simpler.

Mix some preserved fruits or vegetables with various kinds of meat to form the shape of a golden bell, and put it on an iron plate to cook.

After finishing it, Chen Er exhaled, "There are still eight dishes left." ”

"The next dish to be made is called the White Dragon."

Chen Er took out a fresh mandarin fish, removed the scales and internal organs, and washed it.

Quickly shredded.

Then spread on top of a slice of shepherd's cabbage.

Steam on steamer.

"Peach blossom flowing water mandarin fish fat, although it's not March, mandarin fish is still quite fat."

"Of all the stingless fish, mandarin fish is the most tender. The best way to do this is to steam it. ”

"This white dragon is steamed mandarin fish shreds."

"Shepherd's cabbage is the best in wild vegetables, the taste is extremely fresh, the leaves are fat and beautiful, steamed with mandarin fish, can get rid of fishy smell, but also increase the aroma of mandarin fish."

After Chen Er finished explaining, he turned around and brought two small earthen pots, opened one of them, and took out a few milky yellow square cakes from it.

A faint sour smell of fermented milk drifted into Zhu Rong's nostrils.

He hurriedly asked, "Teacher Chen also made yogurt?" ”

Chen Er took out six quiches.

"It's a quiche made from fermented goat's milk."

Six quiches are neatly arranged on a marble table.

It was as tender as freshly made tofu, as if it would break when poked, Zhu Rong said curiously, "People in the Tang Dynasty also ate food made of goat's milk?" ”

Chen Er opened another earthen jar, and a creamy aroma suddenly wafted out, hitting the tip of Zhu Rong's nose.

"It's so sweet and fragrant!" Zhu Rong couldn't help but lean over to take a look.

Chen Er scooped out a spoonful of semi-solid milky white from the earthen pot.

It is from above that the smell comes from.

Zhu Rong stared at the mass curiously, and after looking at it for a long time, he moved his gaze to Chen Er, revealing a blank expression.

"Come, taste it." Chen Er scooped a spoonful for him.

Zhu Rong only tasted one bite and immediately jumped to his feet!

Incredibly authentic, "Cheese? Cream?! ”

"I'm rubbing! The people of the Tang Dynasty also ate cheese! ”

Chen Er smiled, "This is called crisp cheese, which is equivalent to cheese or cream in ancient China." ”

"What's so strange about this, the people of the Tang Dynasty not only ate cheese but also popsicles, and the people of the Song Dynasty also ate shaved ice."

ps: Which reader has a big book list, can you help add one, husky gaze jpg.

Thank you Jun Moyao and Yehua Shili Peach Blossom for sending Bai Qian's reward!