Chen Er was handling the perch here, and Dou Yitong was pounding chestnuts on the side.

By the time he had smashed all the chestnuts, Chen Er had already de-thorned the sea bass and carefully cut it into slices.

The snow-white sea bass fillet lies on a blue porcelain plate, which is very pleasing to the eye.

Dou Yitong couldn't help but admire, "The chef often says that my knife skills are good, but when I look at your knife skills today, I know what it means to have a sky outside the sky and someone outside the world." ”

"No, even our chef's knife skills are not enough compared to yours."

Dou Yitong said very seriously and reasonably.

Chen Er smiled, "A good knife worker can only polish the dishes, but it is not the most important thing." As long as it is delicious, it doesn't matter whether the knife is good or not. ”

Dou Yitong nodded very instructively.

Chen Er washed the bloody gas from his hands, and then took out garlic, ginger, salt, and oranges.

He also instructed Dou Yitong to take out the steamed japonica rice.

Then stir together the mashed chestnuts and japonica rice.

"Peel the oranges."

Dou Yitong hurriedly peeled the orange, but Chen Er only took the orange peel.

Cut into very fine and very fine filaments with a knife.

Mix in the japonica rice and stir together, and when the stir is smooth, then add the garlic paste, ginger shreds, and salt to stir.

Chen Erdao, "There is one last thing missing." ”

So I found a jar, and when I opened it, a refreshing sour smell wafted out.

Dou Yitong hurriedly leaned over to look, "It's Baimei!" ”

He saw that Chen Er had thrown five or six white plums into the stirred japonica rice, so he said, "This thing is old and sour." ”

Chen Er choked on the sour smell of the jar, quickly closed the lid, and handed the large bowl of japonica rice to Dou Yitong.

"It's going to be sour...... Add two spoonfuls of vinegar and mash all into a paste. ”

Dou Yitong then remembered that he was still holding an orange in his hand, "What about this......"

Chen Er sprinkled a thin layer of white sugar on top of the sea bass fillet.

"Eat it."

Then he clapped his hands, picked up a clove of orange and threw it into his mouth, "Well, it's okay." ”

He looked at him again and said, "Let's eat it." ”

Dou Yitong was busy pounding japonica rice, so he opened his mouth and threw a large piece into his mouth.

Immediately, Ta pulled down his face, his eyebrows and eyes were all wrinkled, and he didn't even dare to open his mouth, for fear that a mouth would spit out.

I didn't dare to vomit again, wasting food.

Only after eating it all did he run to find water to drink.

I drank a large glass of water, and my mouth was still sour.

"You lied to me, this thing is going to sore out of my teeth......"

Chen Er replied to him very seriously, "I only said that it was okay, but I didn't say sweet, how can I call it a lie." ”

Then he saw Dou Yitong's aggrieved appearance, and was so amused that he secretly laughed.

While Dou Yitong pounded the japonica rice.

Chen Er brought out a few big crabs steamed in the steamer.

Set aside to cool.

Then prepare the broth.

The name of this dish is called Carved Dragon and Phoenix Crab.

The recipe says that it is drunken crab, which is marinated with sake lees, salt, wine, and vinegar.

However, the specific pickling method is not detailed.

It may be that it is very old and has been lost.

Chen Er pondered it for himself and came up with a solution.

It is to use eight pieces of crab to half-dissolve the crab, keep the crab shell, but leave enough gaps to come out.

Make sure that the flavor is completely immersed in the crab when marinating.

After the marinade is ready, pour it all into the urn.

Chen Er took out eight crabs and began to unravel the crabs.

Then put the crab in and seal the lid.

Dou Yitong brought over the mashed japonica rice.

Chen Er nodded with satisfaction.

Dou Yitong took the opportunity to ask, "What is the name of this dish?" ”

Chen Er pointed to the japonica rice cereal, which had turned yellow.

"It's called powder, and it can be called powder. Something is fine and broken. ”

Then he poured the flour in his hand evenly over the sea bass fillet.

"Now this dish is called Jin Yu Yu."

Dou Yitong clapped his hands and said, "This powder is yellow, and the perch fillets are as white as jade, isn't it 'golden jade'!" ”

Chen Er then folded two fresh camellia flowers from the vase and placed them on top.

The camellia is red and bright, and the porcelain plate for the dish is blue, and the two colors must be gaudy and vulgar when they are matched together.

However, the golden jade on the dinner plate is orange and yellow, snow-white as jade, and several colors match each other, which is both fresh and eye-catching.

Dou Yitong happily took the dinner plate and put it in the food box on the side.

Chen Er glanced at the time, "The soup on the stove is ready, go, turn off the heat first and then bring it over." ”

Dou Yitong hurriedly brought it over, and the purple casserole was still steaming.

Chen Er took out the salt, quickly reached for the lid, and sprinkled it with salt.

Immediately after sprinkling the salt, pick up the spoon and quickly stir it in the pan a few times.

And immediately closed the lid again.

The whole process takes only a few seconds.

Dou Yitong only felt that his eyes were about to look at the flowers.

Before he reacted to anything, Chen Er had already closed the lid.

The purple casserole is like it has never been touched.

If it weren't for the slight smell of He Shou Wu in the air, Dou Yitong would probably really think that he was dazzled.

Chen Er raised his hand and asked Dou Yitong to bring the purple casserole to the large steamer and steam it to keep warm.

"Since there is a warming cabinet here, why do you have to set up a steamer to keep the vegetables warm?"

Dou Yitong was very puzzled.

"I don't like the way that thing dissipates heat, and I don't like the smell inside. ”

Dou Yitong looked at the big steamer as if he didn't understand.

This thing seems to be freshly made, and the fragrance of the bamboo is still there, and it smells really good.

Chen Er was already busy with the next dish.

This is a dessert, almond porridge.

It is very particular about the heat and the boiling time is very long.

First, take the japonica rice and wash it, spread it on the bottom of the purple casserole, and then spread it with a layer of wheat flour.

Cut the cheese into small pieces and spread on top and add the maltose pieces.

Mash the almonds again and sprinkle them over.

Add goat's milk and simmer over low heat.

The aroma of maltose wafts out, and after another forty minutes, it's all right.

Chen Er told Dou Yitong the time and told him to be careful.

Then go and prepare the other ingredients.

The next dish was a cold dish, which was rumored to have been praised by Empress Wu Zetian.

It's called cold salad silver bars.

Take the Yanshi silver strips, add the green onion, ginger and garlic, rattan pepper powder, fennel powder, and fresh millet pepper to cut off.

Sprinkle with white sesame seeds.

The rapeseed oil is boiled over a large fire, and the hot oil is poured.

Stir well and serve.

Chen Er was worried that the rapeseed oil would lose its flavor when it was cold, so he didn't pour the hot oil first, just spread the seasoning, then set it aside, and then fill the hot oil when it was finally served.

Dou Yitong stayed aside and had nothing to do.

Chen Er thought about it, so he asked him to go to Gou Xuefang and asked him to send someone to cut an earthen stove with mud in the corner of the backyard and set it up for later use.

Dou Yitong was confused, so he hurriedly ran to find Gou Xuefang.

Gou Xuefang was even more confused.

Gou Xuefang thought for a long time before coming to such a conclusion.

"Oh no, this kid shouldn't have burned my kitchen, so I'm going to start a new stove now!"

"That's it! Hurry up, otherwise we won't be able to eat when the meal arrives, and my grandfather will have to wash and peel the three of us and eat them! ”

Then he hurriedly took people and ran to the backyard to start the stove.