The table was already filled with more than a dozen dishes.

Chen Er took the last dish, knotted it together, and put it on the table.

Then he poked Zhu Rong, who was already stunned.

"Sit down."

Zhu Rong hurriedly reached out and wiped the corners of his mouth, making sure that there was no drooling before sitting down.

Then he stared blankly at the large table of dishes in front of him, "There are so many dishes, you have to eat them all......"

In the blink of an eye, Chen Er looked at it and hurriedly changed his words.

"Chen Laoshi, don't worry, I promise to complete the task!"

Chen Er sat down beside him, "Don't worry, I won't let you die." ”

Then I picked up the chopsticks as well.

Zhu Rong scratched his head a little embarrassed.

The camera is very intimate to give a big panorama to the table.

Then, according to Chen Er's introduction, he swept through those dishes one by one.

"This is the first course, the fairy belly."

"Belly is the meaning of small pieces of meat, and this immortal belly is slow-cooked chicken pieces with milk."

The camera stays on the purple casserole with wisps of white smoke, which contains a milky white soup, thick and pure in color, and even the chicken pieces are stewed to a snow-white color, and each piece of chicken seems to be the same size.

The snow-white pieces of meat are half-submerged in the milky white soup, and with the white smoke coming out of the soup, it does have a bit of a fairy feeling.

Chen Er motioned for Zhu Rong to eat the vegetables.

Zhu Rong hurriedly grabbed a piece of chicken and threw it into his mouth.

It burned so hot that he grinned.

But the meat in his mouth was fragrant, soft and tender, so that he was reluctant to throw it away.

I had to grin wildly and chew quickly.

Chen Er also picked up a piece and blew off the hot air on it before putting it in his mouth.

"After a long period of slow simmering, fresh milk naturally ferments to develop a subtle sweetness. Chicken itself is collagen-rich meat. The combination of the two, after a long time of stewing in the pot, the fresh ones are fresher, and the pure ones are purer. ”

"It's a very pure taste, the milk is creamy, the chicken is delicious. As you chew in your mouth, the aroma of milk wraps around the chicken and rolls back and forth between each tooth, giving it an unforgettable taste. ”

After Chen Er finished speaking, he looked at Zhu Rong, who was eating with his head bowed on the side.

"What do you think it tastes like?"

Zhu Rong raised his face, the movements in his mouth still didn't stop, and he slurred his words, "It's delicious...... It was so delicious......"

Chen Er smiled, and scooped a bowl of soup for him, "Don't choke." ”

Then I drank a small bowl myself.

Then he exhaled comfortably, "This soup is well stewed." ”

"The fresh aftertaste of milk is long, warm to the abdominal cavity, and also contains a strong aroma of chicken soup, which is a little more fresh and sweet than ordinary chicken soup."

Whenever Chen Er began to introduce the dishes, the barrage would be exceptionally clean.

Everyone sent the barrage very tacitly, so as not to block the dishes on the screen.

Even if someone occasionally can't hold back and wants to send one or two barrages, try to send them at the top or bottom.

The camera pans to the next dish, a plate of sliced beef intestines.

Chen Er picked up a piece and put it in front of the camera.

Everyone saw the slightest heat coming out of the flat section of the beef intestine.

It is wrapped in brown lamb bone marrow and tender green astragalus and delicate minced lamb.

The tender green leaves wrap around the brown sheep bone marrow, like a small brown flower blooming in the intestines of a cow.

Tough and fresh.

"This is the second course, which is a soft beef intestine."

Chen Er turned the chopsticks in his hand.

And they saw the piece of cow's intestines dangling before their eyes.

The mouth was so shaken that it was almost left.

Chen Erdao, "The botanical fragrance of astragalus has dispelled the fishy smell of beef intestines and mutton. ”

"There is a slight bitterness in the aroma, which should be related to the medicinal properties of astragalus."

Throw the soft beef intestine into your mouth.

The teeth gently bit on the cow's intestines, which were tough and elastic, and Chen Er chewed twice before he broke open the cow's intestines and ate the contents inside.

The first thing that falls on the tongue is the bone marrow of the sheep.

It was as soft and glutinous as wet sugar, and after two tosses in the mouth, it melted on the tip of the tongue.

The aroma of bone marrow carries a faint taste of mutton blood, and is wrapped in astragalus along with the tender mutton.

The taste of astragalus has the freshness of the plant and the slight bitterness of the herb.

The combination of the two is indescribably refreshing, and the freshness of the lamb is a completely different taste experience.

"It's like barbecue meets cold beer, dumplings meet fresh vinegar."

"The collision of two foods with very different palates can give people a very contrasting experience. But it's unforgettable. ”

The next scallion and vinegar chicken is a perfect display of freshness.

The chicken that is steamed out of the cage with chives is extremely tender.

Chen Er stretched out his chopsticks and gently swiped it, and touched a piece of chicken down.

It's like if you continue to touch it a few more times, the whole chicken will fall apart, and the chicken that falls is distinct, magnified in front of the camera, like a petal that has been torn off.

Chen Er picked up the piece of chicken and put it in a vinegar dish and dipped it.

"This vinegar is old vinegar from SX."

"The vinegar is fragrant, and before you taste it, it can make your mouth sour."

Put the chicken dipped in vinegar in your mouth.

The rich sour smell suddenly rushed to Chen Er's brain.

"This vinegar fragrance is authentic and sour, with fragrance in the sour, which not only stimulates the taste sense, but also opens the appetite."

"The chicken is steamed without any extra toppings, except for the chives."

"Therefore, the chicken has a strong green onion aroma, and when I first put it in my mouth, I just feel that the green onion fragrance seems to suppress the aroma of the chicken."

"But if you chew a few more times, you will find that under the fragrance of green onions, there is the umami of chicken."

"The purest chicken umami, without any other taste sensations, the chicken is fresh and tender, and after staying in the steamer for too long, almost every piece of chicken is fully steamed by the heat. It's as if if you stay in your mouth for a while and it will melt the tip of your tongue on its own. ”

"Tender to the extreme, fresh to the extreme!"

Sure enough, to ensure the freshness of food, it is still necessary to use vinegar reasonably.

Vinegar is king.

In the gap between Chen Er's words, Zhu Rong on the side had already pulled off most of the chicken and ate it.

When he saw Chen Er looking at him, he didn't have time to wipe off the vinegar marks on the corners of his face and mouth, but said with a small saucer of vinegar, "Chen Laoshi, can I come to electric vinegar again?" ”

Chen Er laughed twice and said, "It's that I underestimated you, you have a pretty good appetite." ”

Zhu Rong had already eaten all the dishes he had just introduced, and he had actually eaten most of the chicken at this time.

Zhu Rong said, "In the dictionary of foodies, there is absolutely no word that you can't eat!" ”

Then he picked up the small vinegar dish, "Vinegar, vinegar ......"

got vinegar, Zhu Rong began to eat happily again, and hummed a small tune, picking up a piece or two of food from time to time and dangling it in front of the camera.

One pair, "Want to eat?" I won't give it to you! ".

Riding a snail to run to the well-off: "Where is the address of Brother Pork!" I'm going to mail you a bomb! ”

The watermelon is not an eastmelon: "With his appetite, I'm afraid that even if you mail the atomic bomb, he will be able to eat it!" ”

Tea eggs invade the earth: "You can consider airdropping pork brother to Australia to eat kangaroos, and by the way, it can also solve the problem of Australia's ecological balance." ”

Eat a pound: "I suggest airdropping the stick country, eat up their kimchi, don't have kimchi as confidence, watch them be arrogant!" ”

There is a tiger in his heart: "Kimchi can also be used as confidence?" We and the people of China trembled with the recipes of 5,000 years old. ”