Hey, this abalone and bamboo egg made by Mo Xun seems to have a little more ingredients.

With his rigorous character, he would not have made such a mistake.

Uh, could it be that the customer who ordered this dish is also a special guest, and Mo Xun is adding extra service?

She was thinking wildly, but she saw Mo Xun take a small plate while putting the dishes on the plate, put an abalone, a bamboo egg and a broccoli in it, and put the small plate in front of her.

"Cai Xiaona, taste the taste, it should help you play in the future." He said.

Cai Youyou was stunned for a moment, then couldn't help but hook the corners of his lips and took the small plate handed over by Mo Xun.

The first thing she tasted was the bamboo egg.

The egg is the embryo body of the bamboo, which is composed of four parts: the spores, the cap, and the outer cover. Mengsun is also called Bamboo Mushroom, which is an unfinished Bamboo Mushroom, which is milky white, mushroom-shaped, and fragrant and crisp in the mouth. The outer quilt and fungus cap are milky white translucent reticulum, also called bamboo sunflower flowers, and the entrance is crispy and fresh.

In other words, the taste of the whole egg is different from the inside to the outside.

Cut into a lotus-shaped bamboo egg, the outermost layer is the outer quilt, the outer layer of the embryo is wrapped in a transparent gelatinous liquid film, bite down first smooth and then refreshing, mixed with abalone juice is very delicious. The cap in the middle is white on the outside and black on the inside, which is very smooth and tender, and has the feeling of porcini mushrooms. With the bamboo fragrance, the innermost is Mengsun, spongy, tender and crisp and smooth in import, and the abalone juice penetrates into it, which is even more delicious.

The abalone has a delicate texture, and although the soup is thick, it is fresh but not greasy, but it has an endless aftertaste.

Even the most modest broccoli is delicious and attractive because it is stained with the taste of abalone juice.

While tasting these delicacies, Cai Youyou was thinking in her mind, what should she do to make the ingredient of bamboo sunflower eggs, through her own hands, glow with the deliciousness of abalone and bamboo sunflower eggs that are not lost to Mo Xun?

The boy in charge of serving the food was worried, so he deliberately walked to the back kitchen to check the situation, but found that Xiao Cai was eating abalone and bamboo eggs made by Mo Xun, and he looked dumbfounded, not knowing what he was thinking.

After seeing this scene, he couldn't help but be angry.

The boy was about to say something, but saw Mo Xun raise his hand and make a silent gesture at him: "Don't interrupt her train of thought." I'm sure she's going to figure it out right away. ”

As he was saying this, he saw Xiao Cai finish the last bit of food in the small plate, stand up with bright eyes, and began to prepare the ingredients.

She chose bacon and fresh pork belly, some fresh bamboo shoots, soft tofu soaked in water, and chives and ginger.

She first tore the shallow tofu one by one, broke it into four with a knife, cut it into four small pieces, and then rolled up the shutters to make a shutter knot.

For bacon and fresh meat, blanch with ginger slices and cooking wine respectively, then remove and cut into small pieces with a knife. The shutter knot can be scalded with hot water to remove the beany smell. Blanch the young bamboo shoots to remove the astringency, remove the pieces, and set aside for later use.

Then, put the fresh meat, bacon and bamboo shoots, ginger slices into the casserole together, add enough water, turn to low heat and simmer slowly after boiling, at this time to open the lid of the pot, skim off the foam on it, and stew until the aroma of the blend of bacon and fresh meat slowly floats out, and the shutters can be knotted in the casserole. Read the latest chapter of "Otherworldly Restaurant: Xueba's Private Caipaw Book House" for free for the first time.

w。 4m.