There was a "poof" sound in the iron pot on the stove, which should be boiling.

Chen Er said: "It is best to use an iron pot for stir-frying. It's not just because the iron pan stir-fry is more delicious. And because the iron pot is rich in iron microelements, it is good for the human body. ”

After waiting for another half an hour, Chen Er reached out and turned off the fire on the stove.

"You don't need to put any ingredients in when you cook lamb in red yeast wine. What we need is lamb that has been completely absorbed into the red yeast wine, and adding other ingredients will spoil the aroma of the wine. ”

"You can also rest assured that the cooked mutton will definitely not have a fishy smell and smell."

He reached out and opened the lid of the pot, and a rich aroma of wine wafted out.

"The aroma of the wine is boiled to make it more fragrant and gentle."

Chen Er said with some intoxication, "It's like the fragrance emanating from a woman's hair, gently sweeping on the tip of her nose." Gentle and seductive. Those who have not drunk are drunk. ”

Pork stewed vermicelli: "Chen Lao is wet again." ”

There is a tiger in the heart: "It's wet, it's wet." ”

Remove the cooked lamb from the pot and place it on a plate to cool.

"While waiting for the mutton to cool, the anchor first cooked the rice used to make green essence rice."

Choose high-quality japonica rice and wash it twice with water.

Then pack it in a green bamboo steamer and steam it in a pot.

"It's best not to wash rice more than three times. Otherwise, the starch in the rice will be washed off, and the cooked rice will easily lose its texture and become too hard. ”

"The best rice is steamed in a steamer. It is best to use bamboo or good wood for steaming rice, and the water should be good water, preferably sweet water. ”

"This is the most fragrant rice that comes out of steaming."

Chen Er washed his hands and began to process the cooked lamb.

Prepare a clean clay tile jar and pour all the remaining red yeast wine.

Then take the two pieces of lamb in your hand and pat them separately.

"Before soaking the lamb in the vat, you can gently pat the lamb with your hand. Pat the lamb loosely to make it easier to absorb the flavor. ”

Because the mutton in Chen Er's hand has been boiled in red yeast wine, the meat is faintly red, but the red is not uniform enough.

After putting the two pieces of mutton into the wine vat, he took a flat stone, washed it and put it in together, and pressed it on the two pieces of mutton, just pressed tightly.

"This stone is Stone Town. Hold the lamb down to ensure that it comes into contact with the red yeast wine. ”

Chen Er set the vat aside, and the rice in the steamer gave off a burst of rice aroma.

Because it only cooks one serving, the rice cooks particularly quickly.

The steamed rice has an attractive aroma, which is sweeter than rice cooked directly from a rice cooker, and even has a fresh scent of bamboo leaves.

Chen Er poured out the rice and shaved it with chopsticks.

Every piece of rice looks crystal clear, and Yuxue is lovely.

And the pieces are distinct, unlike the usual rice that sticks into a ball.

"The rice steamed in the steamer not only smells sweet, but also fresher, and the rice has a rich aroma, just like freshly beaten rice."

"Because the steamer is made of green bamboo, the rice also has a fragrance of bamboo leaves."

Spreading the rice on a porcelain plate to cool, Chen Er turned around and fetched the leaves of the southern candle.

Rinse with water and put it in a mash.

Start pounding the juice.

The pounded juice is blue-black, with a faint aroma of leaves, and slightly astringent.

Chen Er saw that the rice had cooled, so he poured the juice evenly over the rice.

Then stir quickly with chopsticks so that each piece of rice is evenly stained with the juice of the southern candle.

As a result, the snow-white rice became blue-black.

Chen Er took out a white porcelain bowl and put the green essence rice into it.

The white bowl and the blue-black rice create a strong color contrast, and it is very refreshing to look at.

"The lamb should be flavorful now."

After removing the lid of the wine vat, Chen Er only smelled the aroma of wine.

The mutton taken out is crimson, like a girl's delicate smile, no wonder it is called a scarlet sheep.

Chen Er instructed the camera to move closer to the cutting board.

The kitchen knife in his hand is like a robot that automatically cuts vegetables, waving quickly on the cutting board.

The cut mutton was as thin as paper, and even when Chen Er had cut a whole piece of mutton, the mutton still retained its original shape.

It's like it's like it's not cut.

Fans off-screen were in awe.

"This is a kitchen knife with a stunt!"

"It's a kitchen knife stunt!"

"Give me ten years and I won't be able to practice!"

Chen Er put down the kitchen knife, and the two square pieces of mutton on the cutting board were still close together, as if they had not been cut.

If you don't look closely, you won't find hair-thin cuts on the lamb pieces.

Chen Er carefully picked up the two pieces of mutton, placed them on top of the green essence rice, and then pushed them with the palm of his hand.

The lamb slices were neatly spread on top of the rice.

Chen Er clapped his hands and came to the table with the bowl.

"Okay, today's food, green essence rice and scarlet mutton slices are ready."

White porcelain bowl, blue-black rice, crimson lamb slices.

Three contrasting colors are put together to create a striking and fresh look.

It's appetizing.

The live camera advances to the table, and the food zooms in in front of millions of viewers.

The scarlet lamb slices are lovely red, like ripe pomegranates.

Qingjing rice presents a different visual experience from the scarlet sheep.

If the scarlet sheep is fire, the green essence rice is ice.

Two very different foods are put together, and I don't know what it tastes like.

Everyone swallowed off the screen.

"Ask Chen Lao to be wet and self-respecting! Get the food out of the way! ”

"Oh my God, this color, I'm going to die! I really want to take a bite! ”

"I don't want to look any further! So hungry! I've been reduced to nibbling on instant noodles anymore!! ”

"I announce! In the future, please bring your own dry food for the children's shoes in Chen Laoshi's live broadcast room! ”

"Gnaw your fingers!"

Chen Er sat down slowly, then picked up a piece of scarlet lamb with chopsticks, leaned in front of his nose and sniffed it.

Then open your mouth and put all the slices of lamb into your mouth.

The lamb is paper-thin and has a soft touch.

As soon as I came into contact with the tongue coating, I only felt that the wine was rich.

Then there is the unique flavor of mutton, which collides back and forth between the teeth and the tongue, which is indescribably wonderful.

"Not bad, not bad." Chen Er said two good words in a row, and chewed the mutton slices in his mouth with a satisfied face.

After all the lamb slices had been chewed and swallowed, he spoke again.

"The smell and fishy smell of mutton are all gone, and I can only smell the aroma of mutton and the sweet and glutinous smell of red yeast wine."

Then use a spoon to scoop up a spoonful of green rice.

"As soon as I entered the mouth, I only felt that it was slightly astringent. After a few more gentle chews, the sweet smell of japonica rice comes out. The aftertaste is refreshing, with a hint of southern candle leaves and the fragrance of green bamboo. ”