This spring immortal fried winter bamboo shoots is a fresh word.

Therefore, it is necessary to grasp the heat and the time when the ingredients are put into the pot.

Thinly sliced bamboo shoots are neatly stacked on a plate.

Chun Bu Lao was also cut into strips.

The hot oil in the pot is fueled by the fire, and the smell of oil is emanated.

Chen Er picked up the prepared ingredients from the bowl and poured them all into the oil pot.

Ginger, garlic and peppercorns are boiled in the hot oil.

Immediately, there was a sound of "zizi" and the sound of peppercorns bursting.

It's crackling, it's not lively.

"There is only one word to pay attention to at this time."

"Hurry up."

Fans: "Big brother, these are two words!" ”

"Seems to have missed a ruthless word?"

The spatula in Chen Er's hand was quickly stir-fried twice in the oil pan, and the aroma of ginger and garlic was stir-fried in hot oil, mixed with a faint aroma of peppercorns.

"The aroma is out, fry the winter bamboo shoots first."

After speaking, a large piece of white and tender winter bamboo shoots fell into the pot like snowflakes.

There was a dull sound in the pot, and the sound of "zizi" suddenly became quieter.

The spatula in Chen'er's hand was stir-frying in the pot quickly.

The snow-white bamboo shoots are evenly smeared with golden oil.

Each piece is shiny and shiny, like crystals that reflect sunlight.

Until the bamboo shoots slowly become soft.

The dark green spring is poured into the pot.

The spatula in Chen Er's hand flipped over, as if two seasons had been reversed in the pot.

Snow-white winter bamboo shoots are a snowy winter.

The green spring is not old, and it is the spring of vitality.

The spatula turned up and down, like clumps of green grass in a large patch of snow.

It looks pure and comfortable.

After Chun Bulao poured it into the pot, he only stir-fried it back and forth about ten times.

Chen Er sprinkled some salt and picked up the wok.

Remove the dish from the pan.

When Shen Yinian brought the dishes to the restaurant, Shu Dongren was far away, and he smelled a strange fragrance.

Shu Dongren knows that this is the aroma of bamboo shoots.

But the smell that came to her nose was different from ordinary bamboo shoots.

It seems to have a bit of inexplicable cold arrogance.

It's like freshly dug out of the snow.

Shu Dongren felt very strange, how could he have such thoughts?

It's summer, where to go in the snow?

She picked up her chopsticks and set her eyes on the dish in front of her.

I couldn't help but let out an exclamation.

"What a beautiful dish!"

Bamboo shoots are as thin as paper and as white as snow.

Piece by piece is piled on top of the green spring immortality.

It was as if green branches suddenly popped out of the snowy land.

A refreshing aroma that hits the face.

Shu Dongren picked up a piece of winter bamboo shoots and put it in his mouth.

The bamboo shoots are slippery and tender, like boiled fish fillets, and they slide into your mouth at once.

It's as tender as the fish fillet, but it has a bit more of a crispy texture.

It also has a unique fragrance from nature.

It's like taking an extra bite, it's like inhaling freely in the valley.

And what's even more amazing is that this is obviously a hot dish, but Shu Dongren has a unique cold fragrance on this bamboo shoot.

It tastes particularly refreshing in the summer.

Spring is not old is a completely different taste from bamboo shoots.

It has a fresh scent of greenery, and it doesn't take much effort to chew on it.

It's as tender as eating a freshly pulled green strip from a branch.

No wonder it's called spring.

In the kitchen, Chen Er was making the last dish of the day.

"The dish I'm going to make now is called a spring plate."

"It's a folk festival traditional food."

"It is popular all over China, especially in Jiangnan and other places. In addition to being eaten by the people themselves, they are often used for hospitality. ”

"The spring plate originated in the Han Dynasty and is also related to the five Xinpan on the New Year's Day of the Six Dynasties. Spring plate was also known as Xin Pan in ancient times. ”

"After the Tang and Song dynasties, there was a custom of eating spring cakes and lettuce on the day of the beginning of spring. Breads and lettuce are served on a plate, which is called a spring plate. In the Ming and Qing dynasties, in addition to spring cakes and lettuce, water carrots were also eaten, which was said to be able to go to spring sleepiness, so the whole tasting activity was called "biting spring". It means welcoming spring. ”

Spring rolls are just a relatively old saying, and modern people generally call them spring rolls.

To make a spring plate, you first need dough.

After Chen Er kneaded the dough, spread it into a round pancake and baked it directly in the pot.

The surface of the baked dough becomes slightly hard and has a golden brown crispy crust.

It has a rich burnt aroma of flour.

And because there is no seasoning added to the dough cake and no oil is added when baking the dough.

The smell of the dough is extraordinarily pure and full of flavor.

Pan Rongma's "Ji Sheng in the Years of Emperor Jing. New Year's Month: Spring Plate": "New Year's Day Offering Xin Pan." Although the Shishu family, they will also cut chickens and dolphins, cook dough cakes, and mix lettuce, green leeks, sheep's horns and onions, chonghe vegetable skin, and raw water carrots, which is called biting spring. ”

So the ingredients Chen Er prepares are: lettuce, leeks, croissants, white radishes, and carrots.

Cut the leeks and shallots into pieces, and shred the radishes and carrots.

Place on the lettuce leaves, brush the dough with a layer of tempeh, and roll it up.

Chen Er made five spring plates.

Heat a pot of oil in a pan, fry the spring plate in the hot oil until golden brown and then scoop it up.

A total of four were blown up, and the fifth was not fried.

Four spring plates that had been fried to a golden brown and crispy aroma were placed on the plates and piled up.

The white spring plate that is not fried is placed on top.

"The early spring dishes were not fried."

"The record of fried spring plates is from the Yuan Dynasty, and it is especially popular in the Ming and Qing dynasties."

"So, let's make two things today, one fried and one not fried, to see which one tastes better." After Shen Yinian came to take the spring plate away, Chen Er washed his hands.

Keep talking to everyone.

He had told fans before that he was going to hold back a big move during this time.

In the past few days, he has come up with the plan in his heart.

And now, the first thing he has to do is to draw three lucky fans.

Everyone was thrilled when they heard that three lucky fans were going to be drawn.

"Chen Lao's wet hormone? Suddenly so generous! ”

"Flattered!!"

However, this time, the method of drawing lucky fans is different from before.

Chen Er plans to draw one from the teasing side.

The Weibo fan platform draws another one.

There is also one that is drawn in the fan QQ group.

The watermelon is not the eastern melon: "Hold the grass!" This method is good! It's simply a boon for winning insulators! Especially suitable for those who can't draw a hundred times! That's three chances!! ”

Riding a snail to run to the well-off: "Kao! I'm humble! It's not that I'm modest, where is your chance to win! ”

Pork stewed vermicelli: "Thank you for the opportunity, I hope you will always be so modest!" ”

Sunny day: "The big winner has appeared!" Hurry up and take a breath of European air! ”

Liangfen: "The front row inhales European gas!" ”

Spring rolls: "I'll rub it!" ”

Riding a snail to run to the well-off: "......"

Eat a pound: "Brother Snail: Pretend to fail!" mmp！ Hahahaha! ”

At this point, someone on the other side of the Atlantic was so angry that he almost rolled off his chair.

"MMP, snails don't wield, you really can't win!"

So he turned around and called the butler, and said in very fluent English, "Go, get me some hackers!" ”

He rubbed his hands together and said, "I don't believe it!" I can't hit it this time! ”

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