Just when Gou Xuefang was just about to pick up the ginkgo seed, Dou Yitong suddenly said, "One person can eat up to fifteen!" If you eat too much, you will be poisoned! ”

"You've just eaten fifteen!"

This sentence was loud, and Gou Xuefang was stunned for a moment.

Then taking advantage of this gap, Dou Yitong quickly stretched out his chopsticks and snatched the ginkgo from Gou Xuefang's hand.

Put it in your mouth.

At this time, Gou Xue reacted.

Shouted, "I'd rather be poisoned!" ”

But Dou Yitong had already eaten cleanly.

Shen Yinian laughed, "Who told you not to read more!" ”

"Knowledge is power!"

The crowd burst into laughter.

Chen Er continued to cook on the other side, and the next thing he wanted to do was still a Lu dish. The name of this Lu dish is very beautiful, it can be said to be picturesque, and it is the most beautiful dish name Chen Er has ever seen.

But the ingredients and methods are simple.

This dish is called Uyun Totsuki, and it is a soup.

Wuyun Tuoyue is a local traditional famous dish in Qufu, Shandong, this dish is black and white, the soup is clear and fresh, light and refreshing, it is a good product for decanting wine.

Wuyun Tuoyue is a famous small bowl of soup in Confucius, it is a kind of soup bowl at the banquet, and it is also called the dim sum of entering the door, and sometimes it can also be made into a large soup bowl. Sprinkle the nori into slices. A round poached egg is made from pigeon eggs, placed on top of seaweed, and added to the consommé. The seaweed floats on the soup like a dark cloud, and the pigeon's eggs are like a bright moon leaning on the dark clouds. Therefore, it was named "Dark Cloud Moon".

Because the portion of this dish is small, one person can only eat one bowl, so Chen Er needs to calculate the number of people and make portions according to the number of people.

You can't just make a big dish like you did just now.

To make this dark cloud moon, only two ingredients are used, seaweed and pigeon eggs.

The materials are very simple, even very ordinary, and they don't seem to have much character. However, the best "dark clouds and moon" color clear soup is fresh, delicious and mellow, and it is the best product in the soup.

This is a typical example of making an amazing taste with simple ingredients.

Because of the simplicity of the ingredients, the flavor and essence of this dark cloud moon are all concentrated in the soup. The quality of the soup determines the essence of the soup.

To make the dark cloud moon, you must use clear soup. Clear soup refers to a soup with delicious ingredients, less greasy, and a refreshing taste.

There are many types of clear soup, and the taste of the dark cloud moon made by different chefs must be different, because everyone chooses different clear soup, and the method will be slightly different.

The clear soup that Chen Er chose today is loofah soup.

Loofah is a very common ingredient.

"Compendium of Materia Medica": "Loofah, unheard of before the Tang and Song dynasties, is now available in both the north and the south, and is considered a common vegetable." When tender, peel it, cook it or expose it, and order tea and vegetables. The old is as big as a pestle, the tendons are entangled such as weaving, the frost is dry, and the kettle is cleaned, so the villagers call it a pot to wash the melon. There is a septum inside, and the child is in the compartment, which is like a wilted seed, black and flattened. Its flower buds and tendrils of young leaves are edible. ”

The loofah is delicious whether it is stir-fried or boiled or cold, but Chen Er's favorite is the loofah soup.

The smell of the loofah itself is fresh and elegant, and it tastes soft and slightly sweet after cooking. After the loofah is boiled into soup, the soup is stained with the smell of loofah, the soup is slightly sweet, the aroma is light, but it is more intense than the fresh loofah.

Chen Er felt that this was the correct way to open the loofah. It just so happened that a clear soup was needed today, so Chen Er chose loofah soup.

And very importantly, the soup boiled by the loofah is very light in color, almost no different from clear water, but the aroma is very strong, and it is the most suitable soup base for this dark cloud moon.

Chen Er washes and peels the fresh loofah, then cuts it diagonally into small pieces for later use.

Put only a little olive oil in an iron pot, heat it over medium heat, and then add the ginger slices and stir-fry lightly a few times. Then put the cut loofah in, stir-fry three times quickly, then pour in water, simmer for fifteen minutes, then turn off the heat and add salt.

Remove the loofah and ginger slices from the soup and remove the oil slick from the surface. The remaining loofah consommé can be used to cook the dark clouds.

The process of making the moon is even simpler, and the whole process does not need to use a pot to make the dish ready.

Chen Er first took out the small bowl of soup and put it on the table next to him, then took out the seaweed soaked in water, wrung out the water, and put it in the soup bowl. Take out another spoon the size of a soup bowl.

Turn on the stove, add a spoonful of loofah consommé to the spoon, then put the spoon on the stove and slowly bring the loofah consommé to a boil.

Beat a pigeon egg into it.

The heat gradually rises in the large soup spoon, and a thin mist slowly forms in the soup spoon, and the pigeon eggs are gradually formed in the soup spoon.

After the eggs are cooked, pour the hot soup into a bowl with the eggs.

The pigeon's egg is heavier than the nori and naturally sinks to the bottom of the bowl, while the nori is light, so it slowly floats on the water.

At first glance, it really looks like a thin dark cloud supporting a round moon.

The seaweed is as thin as a light veil, gently swinging in the water, adding a bit of dreamlike beauty.

Chen Er did the same, and quickly made a soup bowl for all the people.

When Dou Yitong turned his head to look, he happened to see a large small soup bowl on the table in front of Chen Er, neatly and neatly, which looked very spectacular at a glance.

Dou Yitong was taken aback, thinking that Chen Er had suddenly changed his sex, and he actually made so many dishes for them at one time.

But when he looked closely, the soup bowls all looked exactly the same, and they should be the same dish. After all, Chen Er didn't have the habit of using the same bowl for several dishes.

Chen Er beckoned Dou Yi to come through.

Dou Yitong picked up a tray and brought the small soup bowl into the tray one at a time.

Then he looked carefully at the contents of the bowl, and suddenly couldn't help but sigh.

"This soup is so beautiful!"

Dou Yitong did not say that this dish is so beautiful, but that this dish is beautiful. Because the dish really looks like a picture scroll.

The white porcelain bowl contains fluttering seaweed and a round pigeon egg.

What's even more amazing is that the soup looks very clear, without any variegation, like a green stream that has just flowed out of the mountain forest.

The aroma also has a faint aroma unique to green plants, and the aroma is rich and elegant, which makes people feel refreshed.

Dou Yitong took a deep breath and was a little drunk.

"Master, what kind of dish is this?"

Chen Er washed his hands, "Dark clouds support the moon." ”

Dou Yitong's eyes immediately became confused, as if there was already a beautiful scenery in front of him, with mountains and forests, dark clouds slightly stacked, and a full moon lightly.

"It's such a beautiful name!"