Chen Er took out some ingredients.

"As you know, most girls have a sweet tooth."

"Today, the anchor will teach you a very simple sweet tooth, even if it is a little benefit for single children's shoes, in case you can use it one day."

In front of Chen Er was a jar of fresh milk, a small bag of flour, and a bowl of honey.

"Today I want to make a snack that was very popular during the Wei, Jin, Southern and Northern Dynasties."

"It's called Cutbread."

Chen Er divided the milk into two parts.

Put one serving in a saucepan and bring to a boil.

Place one serving in a large bowl and mix with honey.

After mixing, taste the taste, and feel that the sweetness is moderate, add the flour and knead the dough.

Chen Er said while kneading the dough, "The cut cake is equivalent to the cream biscuit of the Wei, Jin, Southern and Northern Dynasties periods. ”

"Qi Min Yaoshu" said: All must be mixed with honey to soak noodles. If there is no honey, boil the jujube to extract the juice. Beef and mutton fat cream is also obtained. ”

After a while, the dough gradually took shape in Chen Er's hands.

Because of the addition of milk, the dough is snow-white and smooth, and the color is very beautiful.

"In order to ensure that the milk taste in the cake is pure and full of umami. Let's not add water, so as not to dilute the taste of milk. ”

Once the dough is kneaded, it is pulled into a rectangle and cut into small squares with a knife.

Set up a separate pot on the stovetop and fill it with clear oil to submerge the dough.

Wait for the milk on the other stove to boil and bring it out.

One by one, put the bread in the boiled milk and wrap it in a circle.

Then put it in a pan of oil that has been heated and fry.

Fry until slightly yellowed on both sides, quickly remove and dry.

When the dough is all fried, wrap it in the boiled milk.

Expose to the sun.

The milk on the surface is solidified, the surface of the dough is snow-white, and the cake is ready.

Chen Er neatly stacked the snow-white bread on a turquoise plate.

Then the table was served.

Then I went to the kitchen and got a plate of fish.

Gou Xuefang finished eating in the living room, and was lying comfortably on the sofa and wincing at Chen Er.

Chen Er didn't bother to pay attention to him, and beckoned the camera to come over and give a close-up of the two things on the table.

The first thing that fell into the eyes of everyone was the plate of snow-white cut bread.

It looks like it's ordinary, but Bai Shengsheng's appearance looks cute.

It's like a biscuit made of snowflakes, lying quietly on a turquoise plate.

It seems to be a snow-white flower blooming in a large green leaf, eye-catching and stunning.

Chen Er directly reached out and picked up a piece of cake and came to the camera.

"The milk solidifies on the outer layer of the cake, so the white layer that you see now is milk."

"I heard that the cut cake will be broken in the mouth, and it will be as crisp as snow."

"Let's see if that's the case today."

As he spoke, he handed the bread in his hand to his mouth, and then opened his mouth to bite a large piece.

The camera pans over and magnifies the scene in front of millions of people.

Everyone saw that Chen Er's teeth suddenly bit the snow-white cake, and with a slight force, the cake was divided into two, which was very crisp and neat.

Everyone even heard a "click" sound.

Then I saw countless snow-white crumbs popping out of the cake, and flew out with the trembling of the cake.

It's like snowflakes.

A large piece fell on the table.

Even the corners of Chen Er's mouth were stained a lot.

The bread is fried crispy, but not hard.

Because the milk and flour are well mixed, as soon as the cake falls into the mouth, it is full of milk aroma.

Before Chen Er could use his teeth to chew, the cake slowly melted in his mouth.

Chen Er ate the remaining half of his hand before saying, "The cut cake is very sweet, but it is not the sweetness of candy or the sweetness of other sweets. ”

"It's a fragrant sweetness, the sweetness is very light but just right, the aroma is very strong and distinct."

"Milk has the strongest aroma and a unique milky umami taste. Then there is the aroma of flour, light and light, with a noodle aroma. Finally, there is the aroma of honey, sweet and silky, with floral notes. ”

"What's even more rare is the texture, it's really crispy like snow. When you take a bite, it looks like a cake is made of snowflakes, and it is extremely light and crispy. ”

Then the camera pans to the fish bream on the other side.

Fish bream is a food made from fresh fish pickled, that is, semi-raw food.

So this plate of fish bream looks no different from freshly cut raw fish pieces.

At most, this plate doesn't look fresh.

It is also stained with a lot of light-colored sauces.

Chen Er pointed at it and said, "This is the fish that the anchor made in Shuzhong last time." It was buried in the ground for seven days and then sent in. ”

"It was originally a method for the ancients to prevent fresh fish from spoiling and to deal with it."

""Saying Wen Fish Department": Bream, Tibetan fish."

As he spoke, Chen Er took his chopsticks and picked up a piece of fish.

"It was only later that the bream became a delicacy. It was especially prevalent during the Song and Song dynasties. ”

"During the Northern Song Dynasty, Huang Tingjian once ate yellow finches made of birds."

"And the fish bream, from the Northern and Southern Dynasties to the Sui and Tang dynasties, was a noble food, and ordinary people rarely ate it, because the fish bream is troublesome to handle and requires a lot of materials."

Chen Er sniffed the fish bream on the chopsticks and said, "The fish bream is buried in the soil, and after seven days of fermentation, the flavor becomes more unique. ”

"There is a slight sourness, and there is a unique smell after fermentation."

Chen Er eats the fish bream.

After fermentation, the meat is softer.

Even the fish bones are soft because of the soaking of wine and other ingredients.

"Compared with fresh fish, the meat of the fish has less fishy smell and more unique aroma after fermentation."

It's like a good wine that has been in the cellar for a long time, and the smell when it is suddenly opened by someone is long and mellow.

"What's even more rare is that the freshness of the fish meat is well preserved."

"This delicious smell is not inferior to the fresh fish, but because it is soaked in bamboo leaf green wine, it brings some of the fragrance and aroma of bamboo leaves."

Chen Erlian ate several pieces.

"It's delicious, like eating fresh fillet, but it's more fragrant and tender than fresh fillet."

After eating all the fish bream, Chen Er wiped his mouth and said with satisfaction, "Using bamboo leaf green wine to make fish bream is the best choice." ”

"The taste of bamboo leaf green is mellow and sweet, just like new bamboo after rain. The carp is fat, the meat is delicate and fresh, like a clear river passing through the valley. The two are matched together, and then hidden in the soil, and when they are opened, the fresh and pleasant taste is incomparable to even the morning morning dew. ”

The fans off the screen have been told by Chen Er that they don't even want to blink their eyes, and if they move their mouths again, maybe they will need to hold an empty bowl in front of them to catch their saliva that is about to flow down 3,000 feet.

As soon as Chen Er was about to end the live broadcast, he found that a lot of gifts suddenly exploded on the screen.

And it's a very unfamiliar ID number.