Chen Er cut each square piece of tofu in the middle, and then poured some red oil and chili peppers to make the tofu into a sandwich biscuit.

Then place it neatly on a plate.

Because Chen Er's knife work is very good and he is very careful, these processed tofu cubes lie quietly on the dinner plate, and they still look no different from ordinary tofu.

Chen Er used chopsticks to add hibiscus flowers, gently placed them on a square piece of tofu, and then spread the petals neatly.

The process is done slowly and carefully.

The tofu is already very tender, and the hibiscus flowers that have been soaked in boiling water will poke the petals lightly.

This makes Chen Er need to be more careful with this dish.

It took him a long time to bend over and make all the tofu and hibiscus flowers in order.

Then sprinkle some pepper evenly over the hibiscus flowers.

Clapped his hands, moved his steps, and gave the camera a chance to frame.

Fans outside the screen, at this moment, can only put down the white, tender and red food in their eyes.

A small white and tender tofu cube has a red fluttering hibiscus flower on top of it.

And it's also a double-petaled hibiscus flower.

The flowers are stacked on top of each other, stretching out layer after layer, like flowers blooming on the ice rocks of snow-capped mountains.

In the ice and snow, it blooms in a brilliant color, gorgeous and dazzling.

The aroma of hibiscus itself is not strong, and even the smell is quite light.

But at this moment, the hibiscus flowers have been soaked in boiling water, and the smell has changed from the original light and elegant to warm and moist, adding a little more gentle and charming feeling.

Chen Er was very pleased with the shape and smell of this hibiscus tofu.

Lu Yukun and Guo Dagang, who were standing at the door of the kitchen and watching, were very excited, and they stretched their necks together and leaned into the kitchen. It's like a giraffe with a neck that isn't long enough, desperately trying to lean high branches, just for that fresh and delicious young leaf.

The camera also swept over very intimately and gave the two of them a shot.

However, they were apparently already immersed in the aroma of the kitchen, and did not notice it for a long time.

Fans outside the screen leaned forward and backward with laughter, and then enthusiastically expressed their feelings at the moment with a barrage.

"Brother Snail and his friend are giraffes?"

"Wrong! It's obviously a pig! Look at the nostrils of both of them, they are almost as big as eyeballs! ”

"I'm very worried at the moment that as soon as Chen Laoshi turns around, the two of them will rush up and eat even the dishes together!"

"We're going to laugh at the two of them as much as we like now, because after Chen Laoshi finishes the dishes, we're going to show envy and jealousy to them!"

"I'm rubbing, why upstairs reminded me of this!"

"I'm rubbing, pricking the lungs, Lao Tie!"

Chen Er picked up the finished hibiscus tofu and put it in the insulated cabinet first.

"This dish is good to eat when it is cold, so you don't have to worry too much about the temperature."

Then Chen Er walked back and picked up the basket of hosta flowers.

The tone was relaxed and cheerful, "Next, I will make today's second dish, the towed hosta."

”

"To make this drag-noodle hosta, you only need two ingredients, flour and hosta flowers."

Chen Er poured out all the hosta flowers in the basket, and then picked up one for everyone to see.

The hosta in his hand was still half-open, and only two petals had been opened. The whole body is snow-white and crystalline, as if it is a good jade.

"Picking hostas to make this dish requires a little attention."

"Be sure to pick half-open buds, not fully open."

"Because the half-opened buds will be more tender, and the unopened buds are too immature and more astringent to eat, so they are not suitable for food."

Chen Er divided the hosta flowers into two halves, each with two petals.

Then soak it in a pool full of clean water, wash it, salvage it, drain it, and put it in a large bowl for later use.

Chen Er took out a large glass bowl, poured in one-third of the flour, then sprinkled a spoonful of sugar, a spoonful of salt, and then poured in water, and stirred until it became a batter.

The word tomato is a very interesting word, and it is a common way to handle ingredients.

Add an appropriate amount of water to the flour, stir it into a paste, and use it to wrap the ingredients before cooking.

The food produced in this way can greatly preserve the tender taste and smell of the ingredients.

Chen Er put an iron pot on the stove, poured peanut oil, and heated it on a high heat until the oil fragrant appeared, and then turned to low heat.

Use chopsticks to add hosta flowers, wrap a circle of batter, make sure that the batter completely wraps the hosta flowers, then put them in the oil pan, and then gently turn them with chopsticks, as long as the surface changes slightly golden brown, immediately remove the oil pan and put it on the plate.

Now this cooking step also needs to be very serious and careful.

Chen Er stared intently at the oil pot the whole time, and the scorching breath rushed up from the oil pot and hit him in the face, but he still didn't react in the slightest.

I'm more nervous than when I first made hibiscus tofu.

Because at this moment, the hosta flowers are churning in the oil pot, although the surface is protected by dragging, but Chen Er still needs to be very careful.

Flowers are already delicate and delicate, and if you are not careful, you will be burned by the hot oil in the pot. Once it is browned, it will not only make a huge difference in the taste of the food, but also stain the whole pot of hot oil with the burnt taste.

At that time, it may be necessary to change the pot and change the batch of oil.

This is a very wasteful and time-wasting act.

Therefore, Chen Er appeared very careful and careful.

After a while, when Chen Er's forehead had already drenched in fine and dense beads of sweat, this dragged hosta was all done.

Like the freshly made hibiscus tofu, it just fills three plates.

Lu Yukun lifted his chin and sniffed vigorously in the air.

I sniffed for a long time, but I didn't have the slightest satisfaction, I could only get more and more hungry, and the saliva in my mouth was secreting more and more.

Guo Dagang raised his elbow and hit him hard.

"Hey, fool, look there!"

Guo Dagang pouted in front of Chen Er.

Lu Yukun hurriedly looked over and saw that six dinner plates had been neatly placed in front of Chen Er.

"Six plates! We can eat one plate per person! ”

Lu Yukun rubbed his hands very expectantly, "Okay! Wait for the next six plates to be yours! I'm eating with Chef Chen! ”

With that, he strode towards the kitchen.

Guo Dagang stood in place for a long time before he reacted, and hurriedly caught up with Lu Yukun and shouted, "You just want to eat the plate!" ”

Lu Yukun and Guo Dagang approached Chen Er one after the other and said, "Master Chen, when can we have dinner?" ”

Chen Er washed his hands, took the steamer down, took out three large bowls, and lifted the lid of the steamer.

A stream of heat rushed out at once, like a lotus pond during a rainstorm.

Heavy rain turned into fog, and water vapor was blind.