God of Cookery Live Room

Chapter 134 Thanks to Mom and Dad for Giving Me This Name
The path you choose, no matter how routine you are, you have to go on.

Ni Tao rolled up his trousers to his thighs, and rolled up his sleeves. The leather shoes worth tens of thousands of yuan were casually thrown aside.

Then, like a kitten wading in water, stretch out your feet and test the depth of the water.

Dou Yitong didn't need to row the boat anymore, so he ran over to join in the fun.

"Don't be afraid, the water on the edge of this lake is not deep at all!"

Ni Tao just got into the water and began to grope in the water for a while.

Chen Er broke off a few more lotus flowers, removed the petals for later use, and then made a bowl of lotus seed syrup for Dou Yitong.

Dou Yitong sat on the edge of the boat and gave instructions to Ni Tao while eating.

"You have to go down with both hands... Yes, that's it... You can't break it. If you break it, the lotus root will smell of earth, and this lotus root will be useless!"

Chen Er took out the prepared rice and started washing the rice.

Wash the rice well, add an appropriate amount of water and cook on a small stove.

Chen Erdao, "While he is digging lotus roots, let's use local materials to make a delicacy."

He picked up the lotus petals on the plate, "Lotus Soup."

Chen Er guarded the stove, "When the porridge is cooked, chop up the lotus and put it in to cook together."

"This lotus soup is considered ready until the lotus flowers are no longer visible in the pot and the lotus petals have melted."

The recipe of this lotus soup is very simple.

The fans are all goofing around.

Chen Er told everyone a few tricks.

"If you want the lotus soup to taste more fragrant, you can use the dew from the lotus to cook the porridge."

"It's best to cook with charcoal fire, the porridge will be softer and taste better."

Ni Tao broke several lotus roots before finally digging out a whole lotus root.

Dou Yitong quickly took the lotus root and put it in the wooden basin.

Then he pulled Ni Tao into the boat and sat down.

His clothes were drenched with sweat.

After drinking some water and resting for a while, he sat on the edge of the cabin, washed his hands and feet, and enjoyed the cool air.

Dou Yitong washed the lotus root he had dug out, cut it into several pieces and handed it to Chen Er.

Chen Er picked up Bai Shengsheng's lotus root and showed it to everyone.

"Lotus root is slightly sweet and crisp, it can be eaten raw or cooked."

"The lotus root is cold in nature and has the effect of clearing away heat and cooling blood."

As Chen Er said, he put the piece of lotus root in his hand on the cutting board, and quickly sliced ​​it into thin slices.

"The weather is hot now, so it's just right to eat raw."

After cutting, put the lotus root on the plate and pass it to everyone to eat.

I also took a slice and ate it myself.

The lake is very quiet, except for the occasional chirping of cicadas blown by the wind, there is no other sound.

Only the crisp sound of Chen Er and the others eating raw lotus root slices could be heard.

One bite, like biting off a piece of crushed ice, made a crisp and pleasant sound.

"The raw lotus root slices are very crisp, with a taste of fresh fruit. It has a very light sweetness."

Chen Er said, "It's like a handful of rock sugar melted into a stream."

Perhaps it was dug out by himself. Ni Tao sat on the side of the boat and ate very happily.

The white porridge on the small stove is ready.

Chen Er brought up a plate of lotus petals, cut them into pieces, and poured them into the purple casserole.

Add a few spoonfuls of honey.

Stir well with a spoon, cover and continue to cook.

"The next thing to do is today's main course."

"Steamed lotus root."

As he spoke, he took out a small bottle of oil, poured it into the flour, and kneaded it directly into dough.

Ni Tao moved his nose on the side, "What kind of oil is this, it smells so good."

A bit like the aroma of some plant, the smell is very good.

The fragrance is fresh, like leaves washed by rain.

Chen Er put the reconciled noodles aside, "This is perilla oil."

"It is made from high-quality perilla seeds from the Changbai Mountain area and refined using traditional physical pressing methods."

Dou Yitong said, "I know perilla, it's a traditional Chinese medicine, and it can be used to spice up stews!" Chen Er nodded.

Ni Tao asked Chen Er, "Master Chen, are you going to wrap lotus roots in dough and steam them?"

Chen Er shook his head.

Then he took out a piece of lotus root that was as long as an arm, and put it directly in the big bowl without cutting it.

Take out a jar of honey, scoop out the honey, and pour it into the small holes of the lotus root.

Until all the small holes of the lotus root are filled.

Chen Ercai put down the honey, pinched a small piece of dough on the side, squeezed it into a flat shape, and wrapped the two ends of the lotus root.

Chen Er made four.

Put them all into the steamer and cover them with a layer of purple leaves.

Then light the charcoal fire and start steaming.

After a while, the lotus soup is ready.

Dou Yitong handed over a lotus petal bowl as green as emerald jade.

Chen Er poured the lotus soup into a bowl and handed it to Ni Tao.

The cooked lotus soup is like a newly blooming peach blossom on the branch.

Light pink in white.

Hot air rises from the bowl, rendering the lotus soup like smoke and mist.

Ni Tao squeezed the spoon in his hand, and couldn't bear to speak for a while.

But still can't resist the aroma coming from the bowl.

Sweet, with the faint fragrance of lotus and the pure rice fragrance of rice.

Scoop up a spoon, gently blow off the heat, and put it in your mouth impatiently.

The hot lotus soup is soft and smooth in the mouth.

It is obviously rice porridge, but Ni Tao can't taste the taste of rice grains.

The rice had been boiled until it was rotten, and together with the lotus, it turned into a soft, semi-pasty liquid.

The fragrance of lotus spreads in the mouth.

Ni Tao felt as if he was rowing through the lotus bushes in a boat alone.

Countless lotus flowers swept across his face, or hit his face, or hit his shoulders.

The fragrance was very faint, but it enveloped him tightly.

Fresh.

After Ni Tao finished a bowl of lotus soup, he still felt unsatisfied.

Chen Er waved his hand and said, "Let's go on to the middle of the lake, the scenery there should be nice."

When the boat reaches the middle of the lake, the lotus root in the steamer will be steamed.

Chen Er took out the steamed lotus root, cut off the head and tail, then cut it into pieces, and put them on a plate.

Ni Tao watched from the side until his mouth was watering.

After the steamed lotus root is cut open, the honey inside flows out immediately. The golden honey and the off-white lotus root form a sharp color contrast.

Not to mention the thin strands pulled out after the ripe lotus root is cut open, which is even more mouth-watering.

Chen Er cut up all four lotus roots and ate them with everyone.

"After the lotus root is steamed, it loses its crisp taste and becomes softer."

"When the lotus root is steamed, the honey emits an aroma and penetrates into the lotus root. Therefore, when eating the lotus root, the honey smells very sweet."

Chen Er ate a few pieces, then picked up the purple leaves in the steamer and said.

"This is perilla leaf. Use it to cover the lotus root. The steamed lotus root will be stained with the aroma of perilla."

"The smell of perilla is very light, with a hint of spice."

"It makes this steamed lotus root dish taste unique."

Ni Tao took a bite of the steamed lotus root lightly, and saw several thin and long shreds of the lotus root were pulled out.

The honey in the middle of the lotus root drips down along the lotus root silk, as crystal clear and lovely as the dew falling on the branches.

Dou Yitong said from the side, "Master, you have already cooked three or four dishes today."

Chen Er nodded.

Dou Yitong looked at Ni Tao.

"You are lucky. You are the first customer this month. My master is in a good mood and cooked a few more dishes for you."

"The next three guests have only one dish each!"

Ni Tao looked happy.

"Really? Don't envy them to death!"

"Thanks to my parents for giving me this name!"

At that time, Dou Yitong carefully counted the strokes of the names of every diner who participated in the auction.

Ni Tao was the one with the fewest number of strokes among the first people to raise their placards.

(End of this chapter)