Regarding the practice of chrysanthemum meat, there are two widely circulated at present.

And Chen Er did not intend to follow those two methods.

Chen Er plans to combine the two approaches and make a slight change.

The pork slices should be steamed before stir-frying, which can ensure a more tender taste.

The steamer is first covered with a layer of chrysanthemum petals, and then the thinly sliced pork is spreaded.

After steaming for five minutes, remove the slices, strain them once in cold water, and place them on a plate for later use.

Heat a large iron pan and pour in the rapeseed oil.

When the oil is hot, pour in the chopped ginger and garlic and stir-fry, then add the sliced meat.

The ginger and garlic emitted a strong aroma in the pot, and as soon as the meat slices were put in, they were immediately wrapped tightly by this aroma.

The spatula in Chen'er's hand stir-fried rapidly.

The aroma is getting stronger and stronger, and the aroma of the meat comes out immediately.

Chen Er scooped up a spoonful of the starch juice and sprinkled it evenly in the pot.

Then stir-fry a few more times before pouring in the fresh chrysanthemum petals.

"After pouring the chrysanthemum into the pot, you should stir-fry it quickly, and you can't stop it!"

"At the same time, you must silently calculate the time in your heart, stir-fry back and forth ten times, and you must put salt in the pot."

The chrysanthemum petals were stained with the starch juice in the pot, and they became a little sticky, and they stuck to the snow-white slices of meat.

The snow-white slices of flesh were wrapped in golden petals, like frost that unintentionally rolled down from the branches of chrysanthemums, and when they turned over a few chrysanthemums, they fell to the ground and were covered with fresh chrysanthemums.

Chen Er picked up the iron pot and poured the chrysanthemum meat slices from the pot into the plate.

There is still a hint of heat on the plate, and the chrysanthemum petals are in a half-ripe state at the moment.

The color is still fresh and full.

Chen Er was very satisfied with this color.

"The key to making this chrysanthemum meat slice is to grasp it."

"The petals of chrysanthemums can't be overcooked."

"If it is too ripe, it will lose the fresh taste of the chrysanthemum, and the color will not be good-looking. The aroma will also be greatly discounted. ”

"But, again, you can't be too raw. Taisheng chrysanthemums will have a bitter taste when eaten, and eating too much will hinder the taste. ”

So when making this chrysanthemum meat slice, you need to pay full attention and keep an eye on the dishes in the pot.

When to put chrysanthemum petals, how long to stir-fry, how strong the stir-fry, and the heat need to be carefully grasped.

Chen Erdao, "This dish is a home-cooked dish, you can try it yourself, it tastes fresh, and it is very suitable for people who are tired of eating big fish and meat." ”

Qingtian: "In this way, this dish is not suitable for us who eat local people at all......"

Chen Er shook his head, "The people who eat soil are also very suitable. ”

"Look, if you eat soil, you will have soil in your stomach, and then you will eat this chrysanthemum meat slices, and then you will stop under the sun, and you can directly bloom a chrysanthemum."

Sunny day: "...... I can't even argue with ......"

Tea eggs invade the earth: "It's terrible, who wants to grow two chrysanthemums......"

Chen Er: "......"

Others: "......"

Chen Er cleared his throat.

"As for the chrysanthemum dish, that's it."

"The next thing the anchor wants to do is lotus soup."

Lotus flowers have a long history of eating.

The flowers, leaves, and rhizomes of the lotus flower are edible.

Today's lotus soup is to sweep all these edible parts.

"Lotus soup is not only made from lotus flowers, but even the water used to cook the soup must be derived from lotus flowers."

The dew on the lotus flowers and lotus leaves is used to cook the soup, and the soup will be fragrant and elegant.

Chen Er and Dou Yitong cleaned all the lotus roots, lotus seeds, lotus petals, and lotus leaves they needed.

Then a large jar was brought.

Chen Er patted the big jar, "This lotus soup made today, I don't need other pots, I use this big jar to cook instead." ”

Dou Yitong was very curious, touched the jar, and carefully felt the feel.

"Is this a tile product?"

"Master, could it be that using a jar to make this lotus soup will have a better effect?"

Dou Yitong decisively believes that Chen Er must have his own special reasons for choosing such cooking tools.

Chen Er coughed lightly, "I use this big jar to cook lotus soup for only one reason.

“…… Because it's bigger......"

Dou Yitong was stunned, obviously not yet reacting.

Chen Er reached out and flicked his head.

"Twenty people! How big does it take to cook? ”

"That's not just the use of jars, saving time and space!"

Dou Yitong was speechless.

Wash the large jar and put it on the stove.

Chen Er happily cut the ingredients next to him.

The lotus root is cut into small pieces and placed in the jar first, and then the lotus seed with the heart removed is removed.

Chen Er clapped his hands and evenly divided the washed lotus petals into two parts.

One was torn to pieces by hand and put into the jar.

Put the other part in a juicer and squeeze it to juice.

Used to mix noodles.

After the dough is kneaded, it is kneaded into small balls and put into the jar.

Dou Yitong came over with a lotus leaf.

"Master, do you want to cut this lotus leaf?"

Chen Er glanced at him, "Lotus leaves are not used to eat. ”

The lotus leaves are so large that they can completely cover the mouth of the altar.

Chen Er covered the lotus leaves on the mouth of the altar and tied them with a red rope.

Then a stove fire was lit.

"You don't have to simmer too long, just forty minutes."

Chen Er prepared twenty small turquoise bowls and poured a small spoonful of honey into the bowls.

After the lotus soup is stewed, remove the leaves from the mouth of the altar.

Scoop out the soup and put it into twenty small turquoise bowls.

You don't need to stir it, you just put it in the food crisper.

"After this lotus soup is cooked, you don't need to put other extra condiments, just put some honey on it."

"Honey has a sweet taste, which is very suitable for lotus soup with a refreshing taste."

As for how much honey to put or how little to put it, it all depends on personal taste preference.

Chen Er himself prefers to put less honey.

Because the lotus root itself contains starch, it will have a sweet aftertaste when eaten.

The small balls made of flour and lotus juice also have a faint sweetness.

If you put too much honey, it will suppress the smell of the lotus soup itself, and the gains outweigh the losses.

But you can't leave honey behind, after all, the lotus leaf that seals the mouth of the altar is a little bitter.

In the process of boiling the soup, when the soup is boiling, it will pounce upwards and touch the lotus leaves at the mouth of the altar, which will inevitably take away the taste of the lotus leaves and return to the soup.

The lotus leaf taste is slightly astringent, and adding a little honey helps to adjust it.

It also adds some sweet taste.

Chen Er lost no time in giving Dou Yitong some tips.

"If you want the smell of an ingredient, but you don't want it to be boiled in the pot as well."

"We can borrow a little bit of its smell in an additional way."

For example, if you mix several ingredients with it in advance, you can also get a little smell.

Dou Yitong nodded.

Chen Er continued, "There is also the question of how to make a dish look good. ”

"It's not just about how you cook and how you get home, it's also about how you put it on the plate."

The best and easiest way to do this is to use the visual effect of chromatic aberration.

If the dish is green, use a red plate to serve the dish, the difference between red and green is too big to look very eye-catching, and it will easily remind people of red flowers and green leaves in a flower garden.

It will invisibly increase the appetite of diners.

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