This aroma is very intoxicating, and after Liu Yunya brought the food to him, this aroma became even stronger.

Shui Jikun was even thinking at the moment that if he was a little bee collecting honey, he would have been dazzled by this fragrance and drunk to death in the flowers.

Of course, the taste of this rose yam did not disappoint Shui Jikun at all.

This is arguably the best yam he has ever eaten in his life.

In fact, Shui Jikun doesn't like yams, and when he goes out to eat, he never deliberately orders food with yams. Although there is nothing about Yam to hate him.

However, at the same time, in Shui Jikun's opinion, there is nothing worth liking about yam.

Shui Jikun has always believed that the taste of yam is a bit similar to that of potatoes and sweet potatoes, but the yam is more viscous and crispy. But the taste of yam is not as good as that of potatoes and sweet potatoes.

The taste of yam is too weak, and Shui Jikun feels that this is a manifestation of no characteristics.

But today this yam is very different.

It's not because the taste of rose nectar gives the yam a unique taste sensation. Rather, this yam is indeed very tasty to eat.

Shui Jikun took another bite of rose yam.

The first taste that melts in your mouth is, of course, rose nectar, which is extremely sweet.

But when the taste of the rose nectar became weaker and weaker, the taste of the yam was revealed.

The mashed yam is very soft, and it may be slightly cold in the mouth because it has been frozen, which will make people feel that its taste is more soft and glutinous.

After chewing a few more times, you will feel that the yam puree is slightly sticky. However, it is not enough to stick to the teeth, so the taste is very enjoyable.

The taste of the yam is very light, but Chen Er handled it very well, and it didn't taste numb at all, but a little sour.

The sweetness of the rose nectar in the mouth has not yet recede, and the acidity in the yam puree is even more precious, and even a little stimulating to the taste buds.

Shui Jikun quickly finished eating a plate of rose yams.

At this time, he was already a little impatient, completely devoid of the composure and casualness he had just had.

He now wants to know what the next dish is right away, and he's eager to eat it right away!

And at this time, the second course is almost ready.

In the kitchen, only Chen Er's voice could be heard. Liu Yunya and Liu Jiming's father and daughter both didn't say a word, standing aside, looking at Chen Er fixedly, the expression on their faces was very strange, I don't know whether they were surprised or amazed.

Chen Er spread a layer of small cubes of tender tofu on a large lotus leaf, and then spread the washed jasmine leaves neatly on top of the tofu.

Then wrap the outer layer of lotus leaves and gently tie it with a thin hemp rope to try not to damage the tofu inside.

Seeing that Chen Er had already wrapped the lotus leaves, Liu Yunya asked softly, "How to make this tofu and jasmine leaves......

When she said this, Liu Yunya was subconsciously thinking about whether she was crazy.

Can jasmine leaves and tofu be eaten together? Which weird recipe did you come up with?

Liu Yunya just wanted to throw himself at that person.

Chen Er pointed to a stove very calmly, and then took out the firewood inside and extinguished it.

"Just simmer it with the hot ashes from the stove."

This time, not only Liu Yunya was dumbfounded, but even Liu Jiming didn't know what to say.

Both of them actually had a sentence in their hearts, but they were too embarrassed to say it.

The sentence is, "Will this dish be poisonous?" ”

Chen Er put the lotus leaf bag in his hand into the stove and covered it with ash.

"This dish is called green jade on a white background."

Liu Yunya was stunned, she didn't expect such a strange dish to have such a beautiful name.

Chen Er continued, "This dish can't stay in the ashes for too long, the tofu itself is a very tender thing, and if it is heated for too long, it will not taste good. And the jasmine leaves on top of the tofu are also very tender. ”

"So you have to calculate the time, according to the temperature in the ash just now, it will take out in ten minutes at most."

Of course, when Chen Er put the tofu and jasmine leaves in the lotus leaves just now, he didn't add condiments to them. While waiting for the vegetables to simmer, Chen Er wanted to make a condiment by the way.

Needless to say, of course, it's Chen's favorite - oily and spicy.

Chen Er took out the chili, pepper and other spices, and cut the green onions, ginger and garlic, and put them together in a bowl.

At this time, Liu Jiming and Liu Yunya would be fools if they didn't know what Chen Er was going to do.

Liu Yunya was a little worried.

"That person doesn't look like he can eat spicy food, you can put less chili peppers......"

Chen Er waved his hand and said, "The essence of this dish is here." ”

"And ......," Chen Er said with a smile, "I won't mix chili oil with vegetables directly, I'll serve it separately, and it's up to him whether I eat it or not." ”

Liu Yunya was relieved.

Su cuisine is already sweet, and most people who like to eat Su cuisine can't eat too spicy, such as her......

Chen Er finished the chili oil and put it in a small, snow-white bowl.

When the red chili oil and the snow-white color collide, it will only appear redder and the chili pepper seems to be spicier.

Liu Yunya watched from the side, and for some reason, she suddenly swallowed her saliva.

The aroma of this chili oil is really fascinating......

Chen Er pulled out the lotus leaf bag from the ashes, carefully removed the ash from the surface, and then untied the thin hemp rope that bound the lotus leaf bag. Slowly open the lotus leaf bag.

A faint scent of jasmine arrived.

Although this is only the leaves of jasmine, they are originally the same root, and after simmering in hot air, the aroma comes out at this moment.

Chen Er waved his hand, and Liu Yunya took the dish away.

Then set out to make the final course.

Bamboo leaf porridge.

Chen Er put the washed bamboo leaves into the pot, added three bowls of water, and boiled slowly over low heat.

Until the water in the pot slowly boils until only the size of a bowl remains.

Chen Ercai filtered out the water from boiling the bamboo leaves, washed the japonica rice, and used the water to cook porridge.

After the porridge is cooked, add a teaspoon of sugar, stir well, and continue to cook until it is cooked.

Shui Jikun has already eaten the very strange "tofu jasmine leaves".

Because it is simmered, the tofu appears a little dry, but the taste is not bad.

Instead, it has a strange toughness, still soft to eat, but not too fragile.

And Shui Jikun believes that the most amazing thing about this dish is the green young leaves attached to the surface of the tofu.

It's a strange plant that tastes wonderful, tender and smooth, and it's also refreshing.