The two iron pots on the stove smelled sweet and creamy.

Chen Er stretched out his hand to turn off the fire, nodded and said, "It's cooked." ”

Then the contents of the iron pot are served in two white porcelain bowls.

He pointed to something brownish-red, half-mushy and half-solid, like unformed glutinous rice dumplings, "This is one of the main ingredients in fried rice, flour dumplings." That is, the prototype of the glutinous cake. It is equivalent to the ancient glutinous rice cake. ”

"It's made by boiling rice, millet and soybeans. Rice and millet have a starchy sweetness, and soybeans have a thick aroma when boiled. It's like soy milk, just not as sweet as soy milk. ”

Fans have said, why do you put a slimy and sweet thing like glutinous rice in fried rice?

Chen Er said that he did not know, and since it was the first time to make this dish, he would strictly follow the recipe to ensure that the taste was pure.

Perhaps it is only when you eat your stomach that you know what it is like to put all these different styles of food together.

He's looking forward to it.

Then he pointed to the white paste object in a bowl and said, "This is another main ingredient, the basket." It is made with honey and rice flour. The honey I chose was peach blossom honey because this honey has the aroma and sweetness of peach blossoms, which will be more flavorful when used for fried rice. ”

Chen Er put the two bowls aside for later use, clapped his hands and said, "I'm going to prepare other side dishes next." ”

Wash a steamer basket made of fresh bamboo, then carefully spread the dried vegetables and put them in a pot to steam.

Preserved vegetables are preserved vegetables, which is what people now call dried radish.

The production of preserved vegetables is generally carried out around the winter solstice, and it has to go through three processes: "drying, pickling, and hiding". In modern Chinese society, the most famous preserved vegetables are Chaozhou preserved vegetables.

Chaozhou preserved vegetables, Chaozhou pickles, and fish sauce are called "Chaoshan Three Treasures".

The flavor of Chaozhou preserved vegetables is sweet, the taste is crisp, the aftertaste is mellow, and the color is bright and yellow.

Chen Er bought preserved Chaozhou vegetables this time.

Waiting for the preserved vegetables to be steamed, he turned around and fetched a small charcoal grill.

Then the people were puzzled again.

Didn't you say that it was good to make fried rice? Why is it going to start grilling again.

Pork stewed vermicelli: "This is a 'wonderful' fried rice, the anchor first made glutinous rice cakes, then steamed pickled radish, and now it is barbecued again......"

Eat a pound: "So, what about the fried rice that I said was good......"

Chen Er removed the shrimp threads from the cleaned prawns, and then roasted them one by one until they were red, but simply grilled them over charcoal, without any seasoning, and without even brushing the oil.

Then he grilled a carp, chicken breast, and fat goose in the same way.

Meat food does not need any seasoning, after being grilled directly with charcoal, it exudes a very pure meat aroma, no other superfluous smell, only fragrant meat aroma.

On the contrary, it makes people feel appetizing.

Onlookers had to admit that Chen Er not only had first-class noodle kneading skills, first-class knife skills, and even first-class barbecue skills.

Every piece of meat was roasted to a sizzling oil, golden brown and tender, and although it was charcoal-fired, not a trace of oil smoke came out.

The barbecue meat that has not been stained with charcoal ash is fragrant.

'Riding a snail to a well-off' in a foreign manor looked at the few roast fat geese in front of the camera that were bubbling with oil, charred on the outside and tender on the inside, and couldn't help but swallow saliva.

It seems that you can smell the tempting aroma of meat through the computer screen.

A well-dressed foreign butler walked in and asked him what he wanted for dinner.

He stared at the computer screen for a long time, and then said without looking back, "Barbecue!" ”

The foreign butler was stunned, then stepped on the bright solid wood floor and walked out, stretched out his hand to beckon a maid, ordered the menu, and then turned his head to look at the room he had just walked out of.

And Chen Er had already neatly spread the baked ingredients on a porcelain plate.

Then he took out a knife and carefully cut the carp's flesh to avoid the bones. Set aside.

He glanced at the ingredients on the marble table with satisfaction, and the side dishes needed for the fried rice were almost ready.

"I've already prepared half of the ingredients for fried rice."

Pork stewed vermicelli: "I'm already intoxicated by this complicated process, Chen Lao wet do you know how long you have been doing it, a full two hours......"

Watermelon is not an eastmelon: "But this is only half of the preparation......"

Qingtian: "May I ask if this fried rice is for the emperor in the Tang Dynasty?" ”

Otherwise, they really can't think of a reason to explain it.

There is such a complicated fried rice.

Chen Er shook his head, "This fried rice is not exclusive to the emperor, but I do have a fried rice exclusive to the emperor here, if you are interested, you can make it next time." ”

With that, he took out the slices of pork and mutton and put them in another steamer to steam.

In order to get rid of the fishy smell of pork and lamb, it is necessary to spread sliced ginger on top of the meat slices.

Both pork and lamb are thinly sliced and steamed quickly.

Chen Er used this short time to prepare the ingredients.

The fried rice toppings are ginger, cinnamon, salt, tempeh and banana.

Shred the ginger and cinnamon, take out the tempeh and salt and put them in a small porcelain plate for seasoning, peel the banana and cut it into small pieces.

The steamer on the stove is just right for a wonderful aroma.

When the pork and lamb are steamed, they have a faint white pink color, and the white has a light pink, which is very cute.

The steamed preserved vegetables have a unique sweet flavor.

The evaporated water takes away the strong smell of pickles in the preserved cabbage, leaving only the sweetness and crispness of the radish.

All the side dishes are neatly arranged on the marble table.

Chen Er takes out the boiled white rice and loosens it with chopsticks to make it easier to absorb the flavor.

He also had some expectations in his heart about what this fried rice dish would taste like.

"All right, comrades! Then it's time to witness the birth of fried rice! ”

Riding a snail to run to the well-off: "This king is already hungry and thirsty!" ”

Watermelon is not eastmelon: "Chicken jelly!" ”

Pork stewed vermicelli: "After waiting for more than two hours, I finally started fried rice!" ”

There is a tiger in the heart: "Come on! Grab your spatula! ”

Chen Er smiled, shook the spatula in his hand, looked at the camera and said, "Before frying rice, the anchor has to say one thing." ”

The attention of everyone who was pulled away by the fried rice suddenly returned, and they all asked what was the matter.

Chen Er said, "I have to introduce this dish first, you don't seem to know its name yet." ”

So he said in the eyes of millions of people, "The name of this fried rice dish is called, Tuan Oil Rice." ”

"It is a delicacy specially prepared during the Tang Dynasty to celebrate happy events or celebrate new births."

"The specific method is recorded in the "Siku Quanshu".

"Fried crayfish, roasted chicken and goose, boiled pigs and sheep, chicken soup, cakes, steamed vegetables, flour cakes, baskets, bananas, ginger, cinnamon, salt and soy sauce, and it is also pretended and eaten."

After listening to it for a long time, everyone was still in classical Chinese, and they suddenly became even more dizzy.

They all said that they had never heard of the name 'Tuanyu Rice'.

Chen Er rolled up his sleeves and grinned at the camera, "It's right if you haven't heard of it, that's what makes it interesting." ”

ps: Ahem, the author-kun will have a minor operation on Monday, and it is estimated that he will be hospitalized for three days. During the period, the manuscript will be sent, and it may be too late to read everyone's messages or interactions, please forgive me. (*^__^*)

Thank you for the tip!