After the osmanthus horseshoe cake is steamed, it is then divided into small pieces and served on a plate.

The smell of flowers is elegant, sweet and long.

The brown water chestnut cake has a transparent state like jelly.

There are also many dotted osmanthus flowers in it.

It's like being frozen, and all the beauty is frozen in an instant.

Chen Er handed the osmanthus horseshoe cake to Shen Yinian.

"It's a snack."

Then he turned to the camera and said, "Next, I have to make two dishes......

As a result, before Chen Er had time to report the name of the dish, everyone enthusiastically discussed it in the barrage.

"Everyone found that there is wood! Just because Chen Lao is wet on TV! So now he's become very generous to the diners in the restaurant! It used to be a dish! Now it's a three-course meal! ”

"Yes, yes, yes! Chen Laoshi was telling the audience in front of the TV: Have you seen it, I am still very generous......"

"Chen Lao, you can pretend! You're the most airiest restaurateur I've ever met! ”

Chen Er smiled and said, "Then the restaurants you have seen are really ......."

Tea eggs invade the earth: "Dwarf oil! Chen Laoshi is starting to scare people! ”

Chen Er had a calm face, "I have to defend myself, although I only cooked one dish before, the portion of the dish is absolutely sufficient......

"If there's a diner who absolutely starves him, it's okay, please say it out loud......"

Chen Er looked indifferent, "I'm definitely not angry." ”

Pork stewed vermicelli: "Well, Chen Laoshi won't be angry, he will only write you down in a small notebook......"

A large area floated over the barrage hahaha.

Chen Er couldn't hold back either, and laughed out loud, "Don't worry, I don't remember these ...... in my little book."

Tea eggs invade the earth: "Chen Laoshi will remember ...... heart"

Eat a pound: "It's even more terrifying, hahaha......"

Chen Er focused on the ingredients in front of him.

"There are also two dishes today, ginger fish fillet and sweet and sour lotus root."

"These two dishes have one thing in common, which is that they are delicious."

"The difference is ......"

Chen Er is serious: "One is a meat dish and the other is a vegetarian ......"

There is a tiger in his heart: "Is Chen Laoshi telling a cold joke?" ”

Chen Er asked rhetorically, "Is it funny?" ”

Fans: "Ha, ha, ha." ”

There is a tiger in the heart: "Meow meow?? ”

The first thing to do is ginger fillet.

The fish Chen Er chooses is Guiyu.

Guiyu is also called mandarin fish or anchovy. It is one of the "four famous freshwater fish".

The meat of the osmanthus fish is delicate, with few spines and more meat, and its meat is petal-shaped, delicious and delicious, and it is the best product in the fish.

"The most important thing in making fish fillets is the choice of ingredients."

"The fish should be fat and have few spines."

"So today, the fish used by the anchor is Guiyu."

Wash and cut the fish into slices, then marinate with salt, Shao wine, ginger slices and green onions for 20 minutes.

Chen Er put on disposable gloves and mixed the fillets.

Then squeeze the ginger juice.

This ginger fillet is not considered a hot dish.

Because after the fillet is marinated, it needs to be blanched and dried.

Chen Er thinks it's more like a cold dish.

Once the ginger juice is squeezed, you can add the seasoning.

"If you like something spicy, you can add some chili sauce or sesame oil."

"If you like the original ginger fillet, then you can add nothing."

Chen Er blanched the marinated fish fillets, scooped them up and drained the water.

Then he picked up a bowl of ginger juice in his hand and said, "Today, this ginger fish fillet is made for the guests to eat......

"It stands to reason that I should ask about the preferences of the guests......"

Chen Er's words changed, "It's a pity that I'm a chef who doesn't play according to common sense, so I have to come according to my own preferences!" ”

After speaking, he poured the ginger juice in his hand evenly on the fish fillet.

"I just like the original."

In order to make the dish look better, Chen Er specially folded a few ginger flowers to decorate the fish fillet.

The snow-white fillets were neatly stacked on a turquoise plate.

Yellow ginger juice is poured all around.

The fillet is also dotted with a few yellow ginger flowers.

It looks very fresh and eye-catching.

After Chen Er decorated the ginger fish fillet, he seemed to suddenly remember something.

Hurriedly raised his head and said to the camera, "I have to say in advance, if someone doesn't like to eat ginger, don't eat this dish by mistake." ”

Pork stewed vermicelli: "I don't like ginger, I'm afraid I can smell this smell from ten meters away, how can I eat it by mistake, ginger is not Houttuynia cordata, ginger has a very strong taste......"

Sunny day: "excuseme??" What happened to Houttuynia cordata? It's really lying down and getting shot! ”

Pork stewed vermicelli: "Because Houttuynia cordata is also hard to eat!" ”

Watermelon is not an eastmelon: "Houttuynia cordata: a cauldron fell from the sky!" ”

Chen Er puts the ginger fish fillet in the crisper.

"They move on to the discussion about houttuynia or ginger, and we'll talk about the next dish."

The next dish is sweet and sour lotus root.

Sweet and sour lotus root is a cold dish that is very simple to make and has a very unique flavor.

Cut the lotus root into thin slices.

Then add vinegar and osmanthus sauce, stir well, seal in the jar, let stand for 24 hours, and then you can eat.

Chen Er talked about the method, and everyone said that this was the easiest dish to make in history.

Chen Er nodded in agreement, although he had heard this sentence many times.

"yes, I'll just say it's a simple dish."

As he spoke, he took out a small jar.

After opening the jar, a plate of lotus root slices came out.

"So, I'm not going to make this dish today, because it's so simple, and I believe in everyone's ingenuity."

Fans: "Meow meow?? ”

Eat a pound; "That's why you're lazy?"

Riding a snail to run to the well-off: "I'll go to the toilet!" Why is it going to end? Who's going to tell me what the hell is going on! ”

Watermelon is not an eastmelon: "This thing tells us...... Always remember to bring your phone when you go to the toilet. ”

Chen Er took out a piece of white radish, carved a few small lotus flowers with great speed, and decorated them on sweet and sour lotus roots.

Then he waved goodbye to everyone.

"See you tomorrow!"

After the live broadcast ended, Chen Er began to clean up the kitchen.

After tidying up the kitchen, I took out some sweet and sour lotus root and started eating.

The pickled lotus root has a sauce-red color.

The surface is covered with a layer of osmanthus sauce, and some osmanthus fragments can be seen stained on the lotus root slices.

Before the lotus root is put in the mouth, the appetite has already been aroused.

The vinegar is sour and fresh, and the floral aroma of osmanthus sauce is dense.

The two smells are very different, smelling sweet with a hint of acidity.

But this acid is not the same as ordinary acid.

This sour is very fragrant and fresh.

It blends very well with the sweetness of osmanthus sauce.

When I put it in my mouth and ate it, I first heard a crunchy sound, and then the sweet and sour taste spread in my mouth.

Sweet but not greasy, sour but not too sour.

The two flavors are paired to the extreme.

When you eat it, it turns into deliciousness.

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