God of Cookery Live Room

Chapter 135 Persian Cat's Persian
When Chen Er returned home and opened the list of diners for this month, he was suddenly bored.

"Can't we have some new faces?"

Dou Yitong interjected, "Their hands are too fast."

Chen Er spread out on the sofa, "I have to change the method next time, I don't believe it, it can be a few of them!"

While talking, the phone rang suddenly.

The caller is Chen Mengmeng.

The first thing Chen Mengmeng said was, "You are amazing!"

Chen Er didn't understand why.

Chen Mengmeng continued, "Since the last episode of the program was broadcast, the program team has been receiving suggestions from the audience during this period, saying that I hope you will participate in a few more episodes..."

"At first, the director of the program group watched it and thought it was you who hired the sailors. Later, when I checked the ID, they were all live fans. It's not bad that such an effect can be triggered after only one episode of the program."

Chen Er said in his heart, "If I had the money to hire a navy, why would I open a restaurant..."

Chen Mengmeng said with a smile, "The program team decided to propose you as a resident guest, what do you think?"

Of course Chen Er did not refuse, participating in TV shows is the fastest way to expand his reputation.

Before hanging up the phone, Chen Mengmeng said, "Then come to the TV station to record a program next weekend."

Chen Er calculated the time, and when he was free, he agreed to come down.

It took another two days before the restaurant became busy again.

When Shen Yinian came to the restaurant, Chen Er and Dou Yitong had already arrived.

Chen Er was preparing ingredients in the kitchen, and Dou Yitong came out with a white porcelain basin the size of a watermelon.

There was half a basin of water in it.

There are a few deep purple flowers that look like lotus but not like lotus floating on the water.

The green leaves are as big as discs, with many bulging bumps protruding from the surface, which look like small thorns from a distance.

Dou Yitong put the porcelain basin on the dining table.

Shen Yinian leaned over to take a look, and then asked suspiciously, "Isn't this chicken head lotus? Are you going to eat this today?"

Dou Yitong shook his head, "I don't know either, but the master calls it Gorgon, and the master said...the name of chicken head lotus is too ugly."

Shen Yinian couldn't help laughing, "I've only heard of Yan Kong, but I haven't heard of Kong's name."

When Dou Yitong returned to the kitchen, Chen Er had already chatted with the fans.

Chen Er introduced the ingredients on the table one by one.

"Lamb, tempeh, salt, scallion, ginger, chili, leather, pepper, morel."

"These ingredients are common, and today the anchor will introduce one thing in particular to you."

As Chen Er spoke, he picked up a small bowl on the table.

It is full of granular objects like fish eyes, each one is full, and the color is dirty purple.

"This thing, the ancients called it Geba. We modern people generally call it Gorgon or chicken head rice, water flow yellow, chicken head fruit, etc."

Chen Er picked up one and squeezed it, "It feels good, like a sponge."

"Geba is the dry and mature seed kernel of the water lily family Gorgon. It has high therapeutic value, and has been used as a good product to maintain youthful vitality and prevent premature aging in my country since ancient times."

"Geba can be used as medicine, and it can also be used as a condiment in dishes to adjust the taste of food."

After Chen Er finished speaking, he put down the bowl of Geba.

"Gorgon is chicken head lotus, but the name is too ugly, I don't like it."

A piece of 2333 was neatly brushed across the barrage.

"Chicken lotus: What did I do wrong? Is the name too ugly?"

"Chen Laoshi, my name is nice, you like me! I'm shy..."

"The person in front has an ugly name, but what's terrible is that the person is also ugly, hahaha!"

"..."

Chen Er gave Dou Yitong the tripe to wash it clean.

Then he went to prepare the other ingredients.

Taking out a piece of fat and lean mutton and putting it on the cutting board, the knife in Chen Er's hand fell quickly, and quickly cut the piece of mutton into thin willow leaves of the same size.

Cut scallion, ginger, pepper, etc. into small pieces.

Geba and pepper are mashed separately with a pounder.

Dou Yitong came over after washing the tripe.

"Master, what dish did you cook today?"

Chen Er took the washed morel and put it on the table.

"The dish I'm going to cook today is a side dish from the Wei, Jin, Southern and Northern Dynasties."

"Cannon meat."

"This dish was introduced from Persia to China during the Wei and Jin Dynasties."

Fans booed in the barrage.

"Is it the Persian of the Persian cat?"

"Persian cat... squinting his eyes?"

"Persian cat on tiptoe??"

"MD, stop posting, I can't help but sing! I'm still in class!!"

Chen Er coughed slightly, "Yes, it's the Persian cat's Persian."

"This dish is an absolutely exotic dish for the ancients."

"Because the cooking method of this pork belly is different from our traditional Chinese cooking methods."

After Chen Er finished speaking, he asked Dou Yitong to light the firewood in the stove.

Instructed, "It must be burned to produce ashes."

Chen Er mixed the mutton with various seasonings, and stuffed them all into the washed lamb belly.

Then cut the scallions into small pieces and fill the remaining space in the lamb belly.

"After all the ingredients are stuffed in, it's time to sew it up, just use ordinary thread to sew it up."

After the lamb belly is sewn up.

Chen Er brought the sheep tripe to the stove.

Wait for the firewood in the furnace to burn to ashes, and then bury the tripe in the ashes.

After confirming that the morel is completely covered in ash.

Just lit some more firewood on the ashes of the firewood.

Chen Er stood up and washed his hands.

"Just wait 45 minutes."

Shen Yinian came over to serve tea and said that Jin Changsong had arrived.

Chen Er nodded and said, "Let him wait for 45 minutes."

After Shen Yinian left, Chen Er continued.

"This cannonball dish was introduced from Persia. During the Wei and Jin Dynasties, Persia was developing animal husbandry economy and culture."

"The unique cooking method of putting the ingredients directly into the goat belly and then burying them in the ashes is consistent with the type of animal husbandry economy and culture in Boqi."

Chen Er calculated the time, and then pulled out the lamb belly from the stove.

After the morel cannon is cooked, the whole thing seems to shrink, shrinking in a circle.

The surface also became a little tight and covered with dust.

Chen Er took out the tripe and put it on the table.

Clean the dust off the surface first.

"Clean up the ash first, so as not to contaminate the food later."

After the dust was cleared, Chen Er took the scissors from Dou Yitong.

With two clicks, the goat belly was cut open, and the goat belly was split open with two gentle hands, revealing the steaming hot cannonball meat inside.

Dou Yitong quickly handed over a plate.

Chen Er grabbed the tripe, squeezed it lightly, and poured the full food into the plate.

Throwing the lamb tripe aside, Chen Er clapped his hands, and sprinkled a thin layer of pepper powder on the meat.

Only then did Dou Yitong ring the bell at the door.

"Okay, this cannonball dish is ready."

Chen Er picked up the cover and covered the cannon meat.

Blocks out all odors.

Dou Yitong couldn't help giving a thumbs up from behind, "I can describe the aroma of this dish in one word, fragrant and delicious!"

Chen Er nodded, "This fragrance, in one word, is overbearing."

Dou Yitong stretched out two fingers, "Master, these are two words."

(End of this chapter)