Chen Er came to the restaurant very early, almost early in the morning.

The restaurant was very quiet, and before Shen Yinian came, Chen Er was the only one.

He carried a jar of jasmine wine and a handful of lotus leaves through the dining room to the kitchen.

Then start the live stream.

Although there is a preview of today's live broadcast time in advance, after all, the time is relatively early, and there are not many people watching the live broadcast.

It is less than one-fifth of the usual, but there is a gradual increase.

Chen Er patted the wine jar in his hand.

"This is jasmine wine, since there is wine today, the anchor has to make a few snacks."

As he spoke, he put the jar on the table.

"You still have to have meat to accompany the drink."

Most people are watching the live broadcast with a sleepy-eyed face.

When I heard that there was flesh, my eyes became a little brighter.

Chen Er took out the ingredients one by one.

"The first course of the day, crystal goose."

"The main ingredient, crystal ......"

Fans pricked up their ears in curiosity, and then heard Chen Er stretch out the end note.

I couldn't help but mutter, could it be that I really want to put crystals? Will it be poisoned?

Chen Er's words changed, "Of course crystals are not ingredients......

Fans: "......"

"The drowsiness was scared away by Chen Laoshi!"

Chen Laoshi, I'll follow you, if you tease us like this again, we'll ......"

Chen Er raised his eyebrows and asked rhetorically, "What about you?" ”

Tea eggs invaded the earth, "What else can we do, of course washed and obediently waited for the teasing!" ”

Chen Er: "......"

Chen Er introduced the ingredients.

"The best effect of this crystal goose meat is to make it feel like jelly, and the tender goose meat is wrapped in soup and frozen into jelly. Creates a transparent visual effect, like crystals. ”

As he spoke, he picked up a bowl of pork rind in his hand.

"So pork rind is an essential ingredient."

"After boiling the pork rind, it can be boiled to produce a clear, gelatinous liquid, which can be solidified to achieve a jelly-like effect."

Some fans asked Chen Er if it was similar to the taste of pork skin jelly.

Chen Er nodded, "Yes." ”

"Other ingredients: goose meat, green onion and ginger."

Chen Er took the goose meat out of the bowl and placed it on a cutting board and cut it evenly into four cubes.

"The selection of goose meat is generally to choose the fat and lean part, so that it tastes better."

"The anchor likes the goose breast part."

Sunny day: "Goose breast? What is goose breast? ”

Pork stewed vermicelli: "It's the goose's breast, Chen Laoshi likes to eat the goose's breast!" ”

Riding a snail to run to the well-off: "The goose has breasts? ”

The watermelon is not the eastmelon: "Goose: MMP, you don't have breasts!" ”

Chen Er was used to their ridiculous words.

Pick up the green onion and ginger and cut it by hand.

Slice the green onion and slice the ginger.

Then remove the steamer.

Now the steamer is topped with a layer of ginger and green onions, and four pieces of goose meat are also put on top.

Top the goose with a layer of ginger slices and green onions.

"In order to ensure the fatty taste of the goose meat, it is recommended to use a steamer to steam the goose meat first, without boiling it in a pot and without direct contact with water."

After Chen Er finished speaking, he put the steamer on the pot, lit the fire and began to steam.

Next, the pork rind is processed.

"The smell of pig skin is relatively strong, so we have to find a way to get rid of the smell of pig skin."

Chen Er boiled a pot of water in the pot, and put some ginger cubes in the water beforehand.

Wait until the water is boiling, then put the pork rind in and cook.

"Ginger can dilute the fishy smell of the pork skin, however, we can't let the pork skin cook for too long, just cook it for a few minutes."

Chen Er calculated the time, and saw that the pigskin in the pot was rolled together and slowly whitened.

So he turned off the fire and fished out the skin.

Strain the water and set aside.

Chen Er washed the pot and replaced it with a pot of clean water.

This time there was less water, only half of what it was.

Chen Er chopped the pork rind into pieces and threw it in, then picked up a handful of lotus leaves from the table.

"Although the smell of the pig skin is lighter, if you want to make the gelatinous liquid smell better from the pig skin, you have to use something else."

"The anchor recommends putting something that can carry a fresh smell, but it is not recommended to put it if the aroma is too strong. Otherwise, it will steal the limelight from the goose meat. ”

"But this thing can't be directly put into the pot and cooked with the pork skin, otherwise it will change the appearance of the whole crystal goose meat."

"Today's anchor is going to use lotus leaves."

Chen Er spread the lotus leaves densely on the mouth of the pot, because the lotus leaves were big enough, so he was not worried that the lotus leaves would fall into the pot.

Looking at it this way, the lotus leaf is like a "pot lid", covering the mouth of the pot tightly.

"When the water boils, the heat rises and cannot be dissipated through the mouth of the pot, and it will condense into water droplets on the lotus leaves. You can bring the smell of lotus leaves into the pot. But not too strong. ”

Chen Er looked at the clock on the wall.

"Just wait an hour and a half."

Shen Yinian rang the doorbell, and then poked his head in.

"Mr. Kim is here."

Chen Er nodded, turned around and picked up the teapot, poured water into it, and boiled it.

Then skillfully brewed a cup of jasmine tea and asked Shen Yinian to bring it over.

"The first course is still cooking, let him wait first, you can't drink too much tea."

Shen Yinian nodded in response, but couldn't help but pout in his heart.

It seems that she has been listening to Jin Changsong for a long time.

When the time came, Chen Er first brought the steamer off the stove.

I waited a few seconds before the steamer was unveiled.

A large white mist was the first to emerge from the steamer, carrying a rich aroma of green onion and ginger.

Chen Er took the chopsticks, passed through the layers of white mist, reached into the steamer, and removed the green onions and ginger slices on the surface of the goose meat.

Carefully remove the four pieces of goose meat and place them in a large porcelain bowl.

The steamed goose meat has a beautiful snow-white color, like freshly piled up snow in the snow.

There is a hint of heat coming out of the goose meat, accompanied by the delicious aroma of the goose meat.

"The current goose meat has not been added with any condiments, only pure meat aroma."

There's nothing more appealing than pure meat.

Take a hard breath of the aroma as if you were biting a large piece of goose meat in your mouth.

The meat is fragrant, and when you smell it, it even has a faint sweetness.

Pure and delicious.

Chen Er turned to look at the pigskin in the pot.

Turn off the heat first, and then carefully remove the lotus leaves from the pot.

The steaming heat rushed out of the pot, carrying with it the scorching water vapor and the faint aroma of lotus leaves.

Chen Er stretched out his hand to cover his face, and the heat was all in his palm.

When the heat dissipated, I turned over the palm of my hand and saw that there were many more crystal droplets of water in my palm.

It exudes a fresh scent of lotus leaves.

Just like the lotus pond where the fog has just cleared in the early morning, it is refreshing and pleasant.

Chen Er picked up the spoon and gently stirred the bottom of the pot.

The pork rinds have been boiled and turned into a viscous, translucent gelatinous liquid.

Chen Er scooped up a spoonful and sniffed the smell.

"Yes, the smell has become very fresh, and there is not much fishiness."

Chen Er sprinkled in an appropriate amount of salt and stirred well.

Then he put the liquid in a bowl and served it to the table.

Take out a knife and divide the four pieces of goose meat into small even cubes.

Place it in a large porcelain bowl and pour the gelatinous liquid into it, which is still steaming.

Drown all the goose meat for it.

"The bowl is sealed, let it cool first, and then pile up ice cubes around it and wrap it in lotus leaves to delay the melting of the ice cubes. Accelerated forming. ”