Chen Er brought lotus leaves and crucian carp to the vegetable market. Buy a small bucket to hold the fish.

Then start shopping for other ingredients.

When I got home, it was already past nine o'clock in the morning.

After putting all the ingredients he needed, Chen Er washed his hands and began to organize the ingredients.

This time he didn't continue to let fans guess what kind of food he was going to make.

Because the names of these delicacies are indeed obscure and little known.

"The first dish of the day is poached rice."

He took out a bowl of long-grain rice and washed it.

"To make poached rice, the preferred rice is fragrant rice."

"Fragrant rice is also known as fragrant rice and fragrant rice. It is a long-grain type of rice. Large-scale cultivation began in the Western Han Dynasty of China. During the Wu Zetian period of the Tang Dynasty, it began to be selected as tribute rice. ”

"The fragrant rice chosen by the anchor today is Tiandong fragrant rice from Tiandong. It is called the first meter in Guizhou. ”

Soak the washed rice in a porcelain bowl.

"After the rice is washed and soaked in water for a while, it will make the cooked rice more fluffy and fragrant."

The most indispensable ingredient for making poached rice is naturally lotus leaves.

Chen Er washed the lotus leaves and neatly spread two pieces in the steamer.

Then he caught the crucian carp that he had caught in the lotus field.

Remove the scales and guts, remove the bones, cut into thin slices, and remove the spines.

Chen Er grabbed the kitchen knife, the movements in his hands were light and careful, and his eyes were focused, as if he was facing not a fish at the moment, but an operation.

"When you make poached rice, you mix fresh fish into the rice to improve the freshness, and the steamed rice will be more fragrant and fresh."

"This crucian carp grew up in a lotus field, and the lotus field is also very clean, and the fish grows healthy, the meat is tender, and it will be more delicious when steamed."

The fish fillets were neatly placed on the cutting board, and Chen Er waved the kitchen knife in his hand and cut all the fish fillets into small cubes very quickly.

Then strain out the soaked fragrant rice, pour in diced crucian carp and rapeseed oil, mix well, put it in a steamer, and wrap it in lotus leaves.

"Adding a little canola oil to the rice can increase the texture of the rice and prevent the rice from sticking to a ball."

"Turn on low heat and steam for 40 minutes."

Chen Er cleared out the desk and laid out the ingredients needed for the next dish.

They are: carrots, fresh bamboo shoots, mustard greens, whole lean pork, cherries, and a few crabs with teeth and claws.

"The second dish is a very popular dish in the Tang Dynasty, called Crab Biluo."

"Crab Biluo can be consulted in many books related to the Tang Dynasty, so this dish was very popular in the Tang Dynasty."

"There is a record about Crab Biluo in "Lingbiao Lu Wei": "Red crab, yellow and red paste in the shell, such as chicken and duck yellow, white meat, and paste its shell, poured with five flavors, covered with fine noodles, for crab Biluo, precious and beautiful." ”

He cut off a piece of carrot and threw it in his mouth.

Chew crisply.

"There are no records of carrots being grown and eaten in the Tang Dynasty. The carrot has a beard, and it is clear that this is an exotic species. Carrots were not introduced to China until the Yuan Dynasty. So today, the anchor added carrots to this delicacy, and only because ......"

"I need to replenish my blood."

Then Chen Er picked up the cherries on the side, all of them were the size of a little thumb, deep red, even slightly black, the smell was fragrant, with full temptation.

Chen Er sighed a little, "The cherries that can be bought here in Yanjing are all big cherries, not to mention the thick skin, they are not sweet enough." ”

"In my hometown of Rongcheng, there are small cherries, only the size of the thumb cover, the skin is very thin, it will be broken if you touch it casually, put it in your mouth, gently sip, and the skin will melt. The taste is sweet to the heart. ”

Many fans have said that they have never eaten such tender cherries.

Riding a snail to run to the well-off: "I really haven't seen this kind of cherry." ”

Pork stewed vermicelli: "If it's really that delicious, why don't you sell it out of town?" ”

Chen Er stretched lazily.

"This little cherry is only available to us locally. Because it is too tender, there is no way to transport it at all. When I used to be in Rongcheng, I would buy a basket on the street and take it home, and I would break a small part of it. So you can't eat it. ”

He thought it would be nice if he could grow some of his own in the future.

Pulling back his thoughts, Chen Er began to steam the crab.

After putting all the crabs in the steamer, now put water in the pot and throw in a few pieces of chopped ginger and two green onion knots. Then pour in some rice wine.

"Ginger and green onions are used to get rid of the fishy smell of crabs, and rice wine is to get rid of the cold of crabs."

"Crabs are cold, so everyone should remember to drink a glass or two of wine when eating crabs in the future. Suppress the cold. ”

After the vegetables are washed, all the vegetables are chopped into a filling and mixed together on a plate.

Pork is minced separately into a filling.

Finely dice the cherries.

The crab on the steamer is also steamed.

Take out the crab and rinse it three times with cold water.

"Rinsing with cold water can make it easier to separate the crab meat from the crab shell, and it is more convenient to peel off."

Then Chen Er took out the tools, carefully cracked open the crab shell, and dug out the crab roe, crab paste, and crab meat.

After digging up all the crabs, stir together all the crab meat, crab paste, crab roe, etc.

"Don't throw away the crab shells yet, they will be useful later."

After the crab meat is stirred, divide it into several parts.

Then mix it with vegetable filling, pork filling, cherry filling, etc.

Drizzle with tempeh juice, stir well, then coat with flour and steam in a steamer.

"After steaming, put it in the crab shell and cover the crab shell. This crab is complete. ”

The poached rice also exudes a delicate fragrance.

The faint aroma of lotus leaves emerges from the emerald bamboo steamer with wisps of white smoke.

With the aroma of bamboo, it was sent to Chen Er's nose.

Just like an initiation, Chen Er smelled the aroma and suddenly felt his brain sober for a while.

It can be seen how refreshing the aroma of this poached rice is.

Chen Er turned off the fire, but did not immediately take out the poached rice.

Instead, turn around and go for a third course.

In front of him was the ingredients needed for the third dish.

Pickled fish, all kinds of fresh meat, all kinds of vegetables, pickles, seasonal fruits, dried fruits, preserved fruits, preserved meat, fresh mushrooms, etc.

"Today's third dish is the main dish. ”

"It's a complicated dish to make, it takes a long time, and it requires a lot of ingredients."

Therefore, put the poached rice in the steamer first, and there is heat in the steamer, so that the poached rice will not be cold and lose its taste.

"This delicacy is a cold dish, as for why it's complicated, the anchor has to buy it first."

"Let's put it this way, this dish will be beautiful to make, just need to be patient. And the name of its dish comes from the famous poet of the Tang Dynasty, Wang Wei. ”

"By the way, I almost forgot to mention that the name of this dish is called Gongchuan Sample."