When everyone watched No. 1 eat the chicken breast, the tofu had already been cooked.

Chen Er brought down the casserole with Yipin Tofu and placed it on the table.

As soon as you open the lid of the casserole, a rich aroma immediately attracts everyone's attention.

This aroma is extremely fragrant, but it is completely different from the chicken breast just now.

The fresh fragrance of Yipin Tofu has a touch of sweetness and freshness, just like the mountain water in autumn, meandering through a deep valley of golden cinnamon, the water is clear and refreshing, fragrant and sweet.

Chen Er took a deep breath and exclaimed, "What a first-class tofu!" ”

As soon as this plate of tofu comes out, the other tofu has to stand aside, isn't it just a tofu!

Look at the tofu on that plate again, it is square and large, neat and tidy, and looks smooth and delicate, white and tender. Wrapped in a slightly boiling soup, the light smoke wafting around it adds a bit of hazy beauty.

It can be described as full of color and flavor.

Shen Yinian was fascinated by this aroma, and looked at the piece of tofu with his mouth open for a long time before he reacted.

She quickly closed her mouth to prevent saliva from coming out.

"This dish is for Number 2......"

Chen Er nodded, carefully put the tofu on a plate, and then thickened the soup in the pot and poured it on the tofu.

Only then did he hand the finished Yipin tofu to Shen Yinian.

Shen Yinian hurriedly stretched out his hands to take the plate, and then walked carefully towards the position of No. 2 as if he was carrying some incomparably precious treasure.

No. 2 is a white and tender beauty, with a very festive and cute round face, and when she saw Shen Yinian walking towards her with a dish, she immediately couldn't control her hand and foot movements.

She hurriedly stood up, first rubbed her hands very excitedly, and then without waiting for Shen Yinian to get closer, she hurriedly trotted towards Shen Yinian, and stretched out her hands to take the dish.

Shen Yinian paused, but was reluctant to hand her the food.

So she simply walked to table number two with the food, and reluctantly put the dish on the table.

No. 2 couldn't wait to sit down, then picked up his chopsticks and reached for the tofu lid in the middle of the tofu.

It seems that I want to try the stuffing hidden in the tofu first.

Although this boxy tofu looks quite sturdy and has no damage, it has been simmering in the pot for an hour after all, and the tofu has already been cooked to the point that it is extremely soft.

Just a light touch by chopsticks, like a melting snowdrift, it dispersed in an instant.

Number Two seemed to be taken aback by this scene, and held the chopsticks in a daze for a long time.

Then he remembered his purpose, so he stretched out his chopsticks again, but saw the place that had just been touched by himself with his chopsticks.

Number Two thought about it and replaced it with a small silver spoon.

This time it was much easier, and the small spoon easily scooped up a spoonful of the stuffing hidden in the tofu.

Gently blow off the heat before putting the filling in your mouth.

The ingredients such as mushrooms, winter bamboo shoots, water chestnuts, and ham in the stuffing give out an incomparably delicious fragrance, soft and tender, like freshly picked branches and new leaves, and like thin sprouts that have just been pulled out of the ground.

Every time he moved his mouth, his teeth kept reminding Number Two how delicious the food in his mouth was. No. 2 was much more honest than No. 1 when he ate food, and he didn't say a word, neither making a sound of emotion, nor showing a very unbeaten expression like No. 1.

She just enjoyed eating the food on her plate, and quickly finished it.

At this time, Chen Er was already preparing the ingredients for the third dish.

"Today's third day of food is - Sixi dumplings."

Some fans feel strange, why not Sixi meatballs, Sixi meatballs are also a relatively common dish.

Chen Er thought about it carefully, and then said very seriously, "Because I think Sixi dumplings look more beautiful......

Fans: "It's enough for Yan to control to this point......"

In Chen'er's view, Sixi dumplings are a rare dish. Not only is it small and fresh, but it also has a unique taste and a good flavor.

Sixi dumplings are an innovative dish.

The difference between Sixi dumplings and ordinary dumplings is that Sixi dumplings are generally composed of four petals, and then a variety of ingredients are matched in proportion to pursue a better taste.

Therefore, when you take a bite of Sixi dumplings, you are actually eating four dumplings with different flavors.

This is what Chen Er thinks is the most interesting.

And if you want to make a unique flavor of Sixi dumplings, you must put some effort into the matching ingredients.

Chen Er chose four ingredients, sea cucumber, celery, osmanthus, pork, and cherries.

Each of these four ingredients represents a different taste profile.

Sea cucumber is seafood with a rich flavor. It can add a bit of seafood flavor to this four-happiness dumpling.

Celery is a vegetable with a strong smell with a fresh color and a crisp and unique taste. This is an ingredient that represents the greenery of the earth.

Osmanthus is a special product of autumn, with a long and rich aroma and a sweet taste.

Cherries, on the other hand, are the treasures of fruits, with bright colors and soft and tender tastes, which make people love them.

When several ingredients with completely different textures and smells are put together, what kind of flavor will be produced? This fills people with infinite anticipation and reverie.

The first ingredient Chen Er handled was sea cucumber.

Sea cucumbers are marine echinoderms that live up to 8,000 meters by the sea and have a history of more than 600 million years, and feed on seafloor algae and plankton.

The whole body of the sea cucumber is covered with meat thorns, and it does not taste much in itself, and the smell of sea cucumber is very strong, and if it is not handled well, it is not delicious at all.

However, sea cucumber has a high nutritional value, and it is one of the eight treasures in the world, along with ginseng, bird's nest and shark fin.

It is recorded in the "Compendium of Materia Medica" that sea cucumber is sweet and salty, nourishes the kidney, benefits the essence, and its nature is warm and replenishing, and it is enough for the enemy ginseng, so it is called sea cucumber.

However, the sea cucumber has a smooth and delicate taste, and it tastes pretty good, and if you meet a good chef, you can also make the sea cucumber very delicious.

Sea cucumbers are a bit troublesome to deal with, and there are many taboos for consumption.

Because glycyrrhizic acid will change the spatial structure of the collagen of sea cucumber, and the protein molecules will agglutinate and shrink to varying degrees. It not only affects the deliciousness of sea cucumbers, but also affects the absorption of collagen.

Therefore, when boiling sea cucumbers, many condiments and spices containing glycyrrhizic acid cannot be added.

For example, soy sauce, soybean sauce and other seasoning tools for cooking seafood cannot be used.

This meant that Chen Er had to find another way to get rid of the fishy smell of sea cucumbers.

Chen Er thought about it and decided to take the opportunity to remove the fishy smell of the sea cucumber when it was steamed.

The method is not difficult, first spread a layer of chrysanthemum leaves on the steamer, and then wash the sea cucumber with stream water mixed with ice cubes and spread it on the chrysanthemum leaves.

Finally, spread a layer of chrysanthemum leaves on top of the sea cucumber.

After steaming, the fishy smell of the sea cucumber is almost gone.