When Chen Er went to the restaurant to cook again, everyone found that there was a beautiful woman beside him.

Shen Yinian was stunned, and it took a long time to come to his senses, and then he whispered to Dou Yitong, "I have never seen such a good-looking person." ”

The dish Chen Er is going to make this time seems to be a big dish.

He took a lot of ingredients out of the kitchen and handled them meticulously.

There were a lot of people sitting in the restaurant, all of whom had a good relationship with Chen Er. For example, Gou Xuefang, Li Dahai, Dou Yitong, Shen Yinian, Zhao Jiuxiang, Zhao Jiuli, Zhao Shiqi, Xie Mi, Bai Zhen.

They were surprised to see each other, it was rare for so many familiar faces to come together.

Gou Xuefang asked Shen Yinian, "Why did he call us all over?" Ready for Chinese New Year's Eve dinner together? It's not time yet......"

Li Dahai couldn't help but interject, "Maybe it's to rehearse the Spring Festival Gala program!" ”

Gou Xuefang nodded very approvingly, "It's possible!" ”

Chen Er heard these conversations clearly, but he didn't say half a word.

Lingyu asked him softly on the side, "Is this ...... The Last Supper? ”

When Chen Er heard this, the emotions that had been brewing well in his heart disappeared all of a sudden.

He twitched the corners of his mouth, "...... It's a parting dinner. ”

The first dish Chen Er wants to make is the famous dish of Confucian cuisine - jade shrimp rings.

The color of the jade shrimp ring is fresh and bright, and the taste is crisp and delicious. It is a refreshing dish that is perfect for summer.

There are two main ingredients, crispy cucumber and large green shrimp.

Cucumber is one of the highlights of this dish, and how to select and handle it is a very important thing.

When choosing cucumbers, be sure to choose cucumbers with small and dense thorns on the surface. Cucumbers without thorns are old cucumbers, and the taste is not crisp enough to eat. And those cucumbers with large and sparse thorns do not have a cucumber flavor and cannot be chosen.

After choosing the cucumber, the cucumber should be handled carefully.

This jade shrimp ring, as can also be seen from the name of the dish, the "jade ring" made of cucumber is a highlight, so the cucumber skin must be retained, otherwise it will not look like "jade".

And cucumber rind is rich in nutrients. However, in order to prevent the harm of pesticide residues to the human body, cucumbers should be soaked in salt water for 15-20 minutes before washing raw food. When soaking cucumbers in salt water, do not pinch the head to remove the roots, and keep the cucumber intact to avoid the loss of nutrients from the cut surface during the soaking process.

After the cucumbers are processed, the large green shrimp are then processed.

The big green shrimp refers to the big green shrimp in Dongping Lake, also known as "giant river shrimp", commonly known as river shrimp.

It is named because most of them live in lakes, marshes, ponds and rivers; And because of its body color blue and accompanied by brown-green markings, the shape is like a bamboo and the body is large, so it is called the big green shrimp.

The shrimp meat is delicious, especially the river shrimp, which is sweet and tender.

But one of the more troublesome things about shrimp handling is that the shrimp are fishy. And the fishy smell of shrimp mainly comes from shrimp lines.

Chen Er first washed the shrimp in clean water, and then used scissors to cut off the sharp corners and long whiskers on the shrimp one by one.

Then start processing the shrimp line.

Take a toothpick and gently pick a small incision at the junction between the shrimp head and the back of the shrimp body. Then face the running faucet and use a toothpick to mash the tissue in the sandbag while rinsing.

After cleaning, insert the toothpick into the section next to the tail to pick the skin, and then you can see the shrimp line in the skin of the shrimp.

Use a toothpick to slowly pick out the shrimp line, and try to be as gentle as possible to avoid picking the shrimp line and contaminating the shrimp meat with the taste of the shrimp line.

After picking all the shrimp lines, clean the shrimp and peel them into shrimp.

Use kitchen blotting paper to absorb the moisture on the surface of the shrimp, add refined salt, egg white, and starch and mix well and starch. Set aside.

From the name of the jade shrimp ring, you can roughly know what this dish looks like.

Chen Er took out the cleaned cucumber and cut it into small round pieces about a centimeter thick with a kitchen knife. Then use chopsticks to make a small hole in the center of the cucumber slice one by one and thread the shrimp into it.

The shrimp rings are placed in a white porcelain plate one by one, which looks really good, but now the shrimp are still light cyan, and the cucumber rings are also emerald green. The colors of the two ingredients are very similar, both are cold colors, and although they look refreshing, they lack a little fresh vitality and appetite.

Chen Er poured some olive oil into the pan, and when the oil was hot, he sandwiched the finished shrimp rings into the oil pan one by one and smoothed them to cook.

Remove them with a large colander and drain the oil.

Leave a little olive oil in the pan and use it to stir-fry.

Just wait for the oil in the pot to get hot, pour in the chopped green onion and ginger slices, and quickly stir-fry with a spatula.

When the aroma of green onion and ginger comes out, immediately add cooking wine and water and cook for five minutes.

Then sprinkle in salt and chicken essence to thicken the pot.

The emerald green shrimp rings are neatly arranged in a white porcelain plate, and the hot soup is poured out of the pot and evenly poured over the shrimp rings.

The sparkling water flows through the pale red shrimp and emerald green cucumber rings, and then converges on the porcelain plate, forming a pale white soup, and the green onion and ginger slices are like fallen leaves and flat boats falling into the white water.

The aroma of the shrimp becomes more intense and mellow at this moment.

Maybe it's because I've been with the cucumber rings for a long time, and it seems that even the aroma of the shrimp has a faint freshness.

It smells like a cucumber, but it's a little bit different. It seems to be a little more lingering and gentle than ordinary cucumbers.

The first dish of the jade shrimp ring had already been prepared, and several sharp eyes shot towards Chen Er's side almost at the same time, and then landed on the plate.

Gou Xuefang immediately stood up, stretched his neck and looked at Chen Er's side, "Prepare a dish so quickly!" ”

Chen Er didn't answer, just raised his hand to sprinkle the chopped green onion on the dish.

Gou Xuefang immediately continued, "Such a small plate should not be enough for a few of us!" ”

After hearing this, Chen Er raised his head and looked at Gou Xuefang, "You want to eat now?" ”

Gou Xuefang didn't want to hide his drooling expression at all, "Of course! ”

Chen Er picked up the dish, and all eyes on the scene followed the movements in his hands.

"You want to eat too?"

Everyone nodded in unison.

Chen Er smiled, "Well, then I'll put this dish in the thermos cabinet first." ”

Everyone looked confused.

Chen Er nodded, as if he felt that he had done the right thing, "Gou Xuefang was right just now, one dish is not enough for so many of you, so you better wait for me to make a few more dishes first." ”

As soon as these words came out, Gou Xuefang immediately felt that several eyes were shooting at him.

If gaze kills, he should turn into a sieve in no time!

He finally understood that Chen Er was cheating on him!