When the frozen powder in the pea juice takes effect, the pea juice will slowly solidify.

Chen Er took the solidified white pea juice out of the bowl, placed it on a clean wooden board, and cut it into small cubes with a knife.

The small squares cut are as green as jade, smooth and lovely, making people want to eat them at a glance.

Shen Yinian leaned over to Chen Er's side, "Is this edible now?" ”

Shen Yinian kept staring at those small squares when she spoke, and she didn't even blink her eyelids, as if as long as Chen Er nodded, she would immediately move her hand and pick up a piece and stuff it into her mouth.

Chen Er shook his head amusedly, "This can't be eaten yet, it has to be steamed before it can be eaten, and it is still raw." ”

When Shen Yinian heard this, he sighed very regretfully, and then immediately asked, "How long will it take to steam?" ”

Chen Er took out the small steamer and talked to Shen Yinian.

"About five minutes."

"Five minutes ......" Shen Yinian stretched out five fingers, chattering as if he was counting the time.

Xie Mi quipped at her, "Why do you remember so clearly, you can't eat ...... anyway"

Shen Yinian suddenly woke up and was a little disappointed, but she still looked at the small cube in front of Chen Er and said, "You can't eat it, it's better to look at it, it's better than someone who can't even look at it......"

Xie Mi couldn't help but laugh.

Fans: "Why do you think this sentence is talking about my ......"

"Strength pierces the heart......"

"Crying chirp...... We are the ones who can't even see! You can only watch a second-hand video! ”

"It's all Chen Laoshi! Take off the powder in one second! ”

"One second is enough! At least three seconds! ”

Steaming the jade bean cake does not require any special means, you just need to clean the prepared white pea leaves in advance, and then spread a layer in the steamer basket to start steaming.

The steamed jade bean cake not only has a fresh smell with a natural white pea aroma, but also does not affect the shape because of too much water vapor in the steamer.

Because the steamer has been covered with a layer of white pea leaves, it can play a certain role in blocking and filtering.

It's a no-brainer.

When Shen Yinian walked up to No. 4 with the plate of jade bean cake, No. 4 was yawning boredly.

But in the moment of a mouth, a large piece of fresh smell is contained in the mouth.

The smell wasn't much of a fragrance, but it was surprisingly good.

Like a green plant shone by the sun, the leaves are gently stretched under a white cloud, and when the wind blows slightly, the tip of the leaf will tremble, and then slide down a dew drop that has not dried in the morning.

Shen Yinian put the jade bean cake in front of No. 4, who still had a long mouth, maintaining the action of yawning just now, as if someone had clicked on the acupoint.

It wasn't until the people around him leaned over and let out one exclamation after another that he suddenly came back to his senses.

And saw the plate of food in front of him clearly.

The material of the plate is very special, white as snow, with a crystal and moist light, it seems to be a kind of jade, but Number Four does not know what kind of jade it is.

I just think that this white plate, used to hold emerald green pastries, looks very fresh and eye-catching.

Jade bean cake is very worthy of its name.

The boxy small piece of pastry, emerald green, the color is clear, and the bean fragrance is overflowing.

One by one, they were neatly stacked on snow-white plates, like green jade accidentally left in the snow.

After the snow shines, it suddenly becomes more moist and dazzling.

I picked up another piece and put it in my mouth, but the taste was completely different from what I imagined.

When eaten in the mouth, this jade bean cake has a smooth surface and is soft to the touch. Take a bite with your teeth, but tighten the Q bomb. It has a bit of a jelly taste, but it is softer and firmer than jelly.

And the smell is extremely sweet, just eat a piece, I feel full of fragrance, for a long time.

No. 4 ate very happily, and everyone was salivating.

Chen Er only glanced at it casually, and was about to start making the last dish.

Fans were immediately interested.

"It's time to make the last course! What to do? ”

"I remember the last word being a Buddha character."

"Buddha? Buddha jumping over the wall? ”

"Awesome! Chen Laoshi actually wants to do a live broadcast to make a Buddha jump over the wall! ”

"Chen Laoshi, do it quickly! I've got pen and paper ready! ”

"This dish requires a lot of ingredients, is there enough ingredients for Chen Laoshi's side......"

Chen Er rolled up his sleeves and looked at his glasses strangely.

"Who told you that I want to be a Buddha jumping over the wall?"

Fans: "Isn't it??? ”

Chen Er was very serious, "Of course not. ”

Fans: "I can't live this day!" Divorce Divorce! ”

Chen Er is serious and very reasonable.

"Of course, it's no problem for me to be a Buddha jumping over the wall, but it takes too long to be a Buddha jumping over the wall, and it's not suitable for live broadcasts at all."

Buddha jumping over the wall, also known as full altar incense, Fu Shouquan, is a famous dish in Fujian.

According to legend, it was developed by Zheng Chunfa, the owner of the Fuzhou Juchunyuan Restaurant, during the Daoguang period of the Qing Dynasty.

The dish of Buddha jumping over the wall has two major characteristics, one is that it requires a lot of ingredients, and the other is that it takes a long time to make.

There are more than a dozen kinds of raw materials for Buddha jumping over the wall, such as abalone, sea cucumber, fish lips, yak skin glue, oyster mushroom, hoof tendon, flower mushroom, cuttlefish, scallop, quail eggs, etc. In order to fully reflect the taste and characteristics of each ingredient, it is necessary to make these more than a dozen ingredients into a dish independently, and then gather them together, add broth and Shaoxing wine, and simmer for more than ten hours, so that the taste can truly achieve mellow characteristics.

To make a Buddha jumping over the wall, it takes more than 10 hours just to cook, not including the time it takes to process the ingredients.

Chen Er spread his hands and said, "So, it's not that I don't do it, it's that it's too much work to do." ”

"And ......," Chen Er said here and paused, then looked at a few guests not far away.

"Buddha jumping over the wall is a dish, where can you learn it once."

After Chen Er finished speaking, he turned around and took out some ingredients from the crisper.

"So, the last dish of the day is - bergamot three silks."

Bergamot is a classic dish in Zhejiang cuisine, and the main ingredient is chayote.

Native to Mexico, Central America and the West Indies, chayote was introduced to China in 1915 and is widely cultivated in the Jiangnan area.

Chayote is crisp and packed with nutrients. Regular consumption is beneficial to enhance the body's ability to resist diseases.

Chayote can be eaten both as a vegetable and as a fruit. In addition, the shape of the melon is like two palms together, which has the meaning of Buddhist blessing and is deeply loved by people.

Chen Er is not very fond of chayote food, but he does not hate it.

However, the smell of chayote is very fresh and the appearance is also cute, so Chen Er thinks it is quite interesting to use it for cooking.