After Shu Dongren left, Dou Yitong felt very inexplicable.

"My master is so handsome and a living person, she can't look down on it, but she actually looks at an old book?"

Chen Er glanced at him.

Dou Yitong muttered to himself, "It's really visionless." ”

Two days later, Chen Er got up early in the morning and carried the urn back to the kitchen that had been exposed to the sun in the yard for two days.

Carefully remove the sealed dirt and remove the lid.

A strong sour breath came to my face.

This sour smell is different from that of vinegar.

There is a fishy smell and a faint smell of fermentation in the acid.

Chen Er picked up the chopsticks and put them into the urn to pluck them, and the smell became even stronger.

The pieces of fish in the urn have been fermented thoroughly, as if they were cooked.

He picked up the rice wine that had been boiled on the stove and poured it all into the urn.

The aroma of rice wine is strong, and after heating and boiling, the aroma of rice is clearer, and the aroma of the wine becomes no longer strong but long and gentle, with a heart-warming intoxication.

Chen Er used chopsticks to stir in the urn to make the rice wine and fish pieces blend more perfectly.

After stirring for a while, the smell from the urn is already very different.

The aroma of the wine and the smell of the fermented fish are mixed together, with a slightly drunken acidity, a bit of a sullen aroma, and a bit of a warm and smoked feeling.

The aroma of the wine has faded, and the fishy and sour smell of the fish has also faded.

The smell becomes milder and better.

Sour but not choking.

Chen Er resealed the lid, held the urn, and shook it up and down vigorously for a while.

Then I listened to it and felt the sound of the water in the urn become muffled, and then stopped.

Hurry to the restaurant with an earthen urn.

Dou Yitong was a little anxious, "Master, you didn't come for a long time, I thought you didn't want to do it......"

Chen Er smiled and said, "Am I so willful? ”

Dou Yitong didn't even hesitate at all, and nodded his head again and again.

Chen Er reached out and tapped him on the head.

"Let's go."

Chen Er first made a dish of almond porridge, and when Zhao Jiuxiang came, he immediately served it to him.

And then the main play of the day begins.

Chen Er gave Dou Yitong a serious explanation of the precautions and practices.

"Your good results in this exam show that you are very attentive. But that knowledge is only for you. You have to be good at it as a chef. ”

"Tomorrow you pick a dish of your own and make it for me."

Dou Yitong nodded hurriedly.

Chen Er turned on the live broadcast and greeted everyone first.

Then he said, "Today's dish is stuffed white fish." ”

"As the title suggests, today's subject is the white fish."

Dou Yitong put the washed and peeled white fish on a plate and brought it over.

Chen Er picked up the plate and said, "White fish is a carp fish, commonly known as big white fish, warped mouth white fish. The body is long, very flattened, with a straight back of the head and a raised back. Now, this is the one I have in my hand. ”

"White fish is white and delicate, delicious but not fishy, and has always been regarded as a superior delicacy. Together with the "Three Treasures of Taihu Lake", it is called "Four Treasures of Taihu Lake". ”

As he spoke, Chen Er picked up the plate and walked to the table, placing the white fish on the cutting board.

A knife was used to make several evenly sized cuts on its back.

Then take out the white salt and carefully rub it on the fish.

Put it back on the plate.

"Scratch the back of the fish with a knife and then apply salt to add more flavor."

"Now let's wait for the white fish to marinate for a while."

After Chen Er finished speaking, he raised his hand and asked Dou Yitong to bring other ingredients.

Fans outside the screen widened their eyes, waiting to see what ingredients Dou Yitong would bring.

But he came over with a fat duck that had been removed from its feathers and washed.

Chen Er put the fat duck on the cutting board, took out a few very sharp knives, and carefully began to dissect the duck.

That posture is like a doctor going to the operating table.

Everyone was puzzled.

There was a lively discussion in the barrage.

"Didn't Chen Laoshi say that he wanted to make white fish? Why did you suddenly get a duck? ”

"The one in the front row, can you not use this word, I can't control my power of the wilderness!"

"It's really strange, is it to use duck soup to cook fish? This one is fresh! ”

"I think it's a combination of duck and fish......"

"That's wrong, Chen Laoshi said that this dish is called stuffed white fish, and it means grilled, how can it be boiled together......"

"Is it, baked together??"

"So what is Chen Laoshi going to do? Is it roast fat duck or roast white fish? ”

While everyone was discussing passionately, Chen Er had already raised his head and put down the knife in his hand.

The camera zoomed in, and everyone was taken aback.

I saw a fat duck as soft as a bone on the cutting board, and a complete fat duck skeleton was placed next to the cutting board.

Tea eggs invaded the earth, "Chen Lao is wet, this hand is comparable to a medical monk!" ”

The watermelon is not the eastmelon: "This is the worst time that the medical monk has been hacked!" ”

Sunny day: "Huh, Chen Dalian's bones are so spicy and handsome!" Worthy of my fancies! ”

Candy wants to sleep: "The woman in front, don't be cranky, Chen Laoshi is my boyfriend!" ”

Dou Yitong's expression on the side could no longer be described as surprised.

Rather, it eats whales.

His mouth was big, "Master, it turns out that you used to work in the operating room......"

Chen Er almost collapsed when he heard this.

Riding a snail to run to the well-off: "Operating room: I seem to hear someone talking about me?? ”

Chen Er coughed lightly, "Have you ever heard of Ku Ding Jie Niu?" I'm just a class axe compared to him. ”

Then quickly get back to business.

Take out a kitchen knife and quickly cut off all the loin and leg meat on the fat duck, and then chop it into minced meat.

Chen Er pointed to the white fish next to him, "The theme of this dish is white fish, that's right." ”

"And these fat duck meat are just ingredients."

Chen Er asked Dou Yitong to take the rest of the ingredients.

"This dish contains two methods, one is stuffed and the other is broiled."

"Searing, it's easy to understand, it's the meaning of barbecue."

"And this brew has a lot of meaning in ancient times."

As he spoke, Chen Er raised his hand and took a large glass bowl.

Dou Yitong handed over the cleaned ginger and shallots.

Chen Er cut the ginger into thin strips and the shallots into small pieces the length of the little finger.

All in a large glass bowl.

"Brewing, one means winemaking, fermentation. There is another one, which is in the "Book of Rites. The "Internal Rules" mentions: quail soup, chicken soup, ducks, stuffed knotweed. Zheng Xuan's note: "Brewing is also mixed. ”

"Mixed in the meat soup and chopped vegetables is called "stuffed". Stuffing other ingredients into the belly of fish, sheep, cows, and other animals can also be called stuffing. ”

"The brewing in the name of this dish refers to this cooking method."

With such an explanation, everyone instantly understood.

Dou Yi channel, "It means that the meat filling made of these fat duck meat should be filled into the belly of the fish." ”

Chen Er nodded.

Then take out the pickled radish and cut it into pieces, and pour it into a large glass bowl with the minced duck meat.

I found two more large oranges, quickly peeled them, and cut them into thin strips.

Then throw the peeled orange to Dou Yitong to eat.

Dou Yitong ate a piece.

"Well, it's pretty sweet...... It's just a little fishy, it's weird, how can oranges have a fishy smell. ”

Chen Er was pouring SX vinegar and soy sauce into a glass bowl, and when he heard this, he said, "I just cut the duck meat and didn't wash my hands." ”

Dou Yitong: "......"

After all the ingredients in the glass bowl were stirred, Chen Er filled them into the belly of the white fish.