God of Cookery Live Room

Chapter 202 Because it is relatively large
Regarding the practice of chrysanthemum meat, there are currently two widely spread ones.

But Chen Er had no intention of following those two methods.

Chen Er intends to combine the two methods and make some changes.

The pork slices are steamed before frying to ensure a more tender taste.

First put a layer of chrysanthemum petals in the steamer, and then spread the thinly sliced ​​pork.

After steaming for 5 minutes, take out the meat slices, filter them once with cold water, and put them on a plate for later use.

Heat a large iron pan and pour in rapeseed oil.

After the oil is hot, pour the chopped ginger and garlic into it and stir-fry, then put the sliced ​​meat.

Ginger and garlic give off a strong aroma in the pot. As soon as the meat is put in, it is immediately wrapped tightly by this aroma.

The spatula in Chen Er's hand was stirring quickly.

The aroma became stronger and stronger, and the smell of meat came out immediately.

Chen Er scooped up a spoonful of Gorgon powder juice and sprinkled it evenly in the pot.

Then stir-fry a few more times before pouring in fresh chrysanthemum petals.

"After the chrysanthemums are poured into the pot, stir fry quickly, and you can't stop!"

"At the same time, you should silently calculate the time in your heart, and stir fry it back and forth ten times before you have to put salt in the pot."

The chrysanthemum petals were stained with the gorgon powder juice in the pot, and became a little sticky, sticking to the snow-white slices of meat.

The snow-white flesh is covered with golden petals, just like a block of frost that accidentally rolled down from the chrysanthemum branch. After turning over a few chrysanthemums and falling to the ground, it is covered with fresh chrysanthemums.

Chen Er picked up the iron pot and poured the chrysanthemum meat slices into a plate.

There is still a little heat in the dinner plate, and the chrysanthemum petals are half-cooked at the moment.

The color is still fresh and full.

Chen Er is very satisfied with this color.

"The key to making this chrysanthemum meat slice is to grasp it."

"The petals of chrysanthemums should not be overcooked."

"Too ripe will lose the tender taste of chrysanthemums, and the color will not look good. The aroma will also be greatly reduced."

"However, in the same way, it should not be too raw. Too raw chrysanthemum will have a bitter taste, and eating too much will hinder the taste."

So when making this sliced ​​chrysanthemum meat, you need to concentrate on the dishes in the pot.

When to put the chrysanthemum petals, how long to stir-fry, how hard to stir-fry, and the heat, etc., all need to be carefully grasped.

Chen Erdao, "This dish is considered a home-cooked dish. You can try it yourself. It tastes fresh and is very suitable for people who are tired of eating big fish and meat."

Sunny: "It seems that this dish is not suitable for those of us who eat soil..."

Chen Er shook his head, "People who eat dirt are also very suitable."

"Look, if you eat soil, you will have soil in your stomach. If you eat this dish of chrysanthemum meat and stand under the sun, a chrysanthemum will bloom directly."

Sunny: "...I can't even refute..."

Tea eggs invaded the earth: "It's terrible, who wants to grow two chrysanthemums..."

Chen Er: "..."

other people:"……"

Chen Er cleared his throat.

"About the chrysanthemum dish, that's it."

"The next thing the anchor will do is lotus soup."

The edible history of lotus is also very long.

The flowers, leaves and rhizomes of the lotus are edible.

Today's lotus soup is to catch all these edible parts.

"Lotus soup not only requires the ingredients to come from the lotus, but even the water used to cook the soup must come from the lotus."

Use the lotus and the dew on the lotus leaves to cook the soup, and the soup will be fragrant, elegant and natural.

Chen Er and Dou Yitong cleaned all the lotus roots, lotus seeds, lotus petals and lotus leaves needed.

Then a big jar was brought up.

Chen Er patted the big jar, "I don't need to use other pots for the lotus soup that I made today, but use this big jar to cook it instead."

Dou Yitong was very curious, touched the jar and carefully felt the texture.

"Is this a tile product?"

"Master, is it better to use a jar to make this lotus soup?"

Dou Yitong firmly believes that Chen Er must have his own special reasons for choosing such cooking tools.

Chen Er coughed lightly, "I use this big jar to cook lotus soup for one reason.

"...Because it's bigger..."

Dou Yitong was stunned for a moment, obviously not yet able to react.

Chen Er stretched out his hand and flicked his forehead.

"It's enough for twenty people! How big a pot does it need to be?"

"Then the only way to use jars is to save time and space!"

Dou Yitong was speechless.

Wash the big jar and put it on the stove.

Chen Er was happily cutting the ingredients beside him.

The lotus root is cut into small pieces and put into the jar first, and then the lotus seeds with the lotus heart removed.

Chen Er clapped his hands and evenly divided the washed lotus petals into two parts.

A portion was torn into pieces by hand and put into the jar.

The other part is put into the juicer to make juice.

Used for kneading.

After the dough is kneaded, knead it into small balls and put them in the jar.

Dou Yitong came over holding the lotus leaf.

"Master, do you want to cut this lotus leaf?"

Chen Er glanced at him and said, "Lotus leaves are not for eating."

The picked lotus leaves are so big that they can completely cover the mouth of the altar.

Chen Er covered the mouth of the altar with lotus leaves and tied them with a red string.

Then the fire was lit.

"You don't need to stew for too long, just four to 10 minutes."

Chen Er prepared twenty small green bowls, and poured a small spoonful of honey into the bowls.

After the lotus soup is stewed, remove the leaves from the mouth of the altar.

Scoop out the soup inside and put them into twenty small green bowls.

There is no need to stir, just put it directly into the food preservation cabinet.

"After this lotus flower soup is cooked, there is no need to add other extra condiments, just add some honey."

"Honey has a sweet taste, which is very suitable for lotus soup with a fresh taste."

As for how much honey to put in, it all depends on personal taste preference.

Chen Er himself prefers to put less honey.

Because lotus root itself contains starch, it will taste sweet after eating.

The small balls made of flour and lotus juice also have a faint sweetness.

If you put too much honey, it will suppress the smell of the lotus soup itself, and the gain outweighs the gain.

But honey can't be left out. After all, the lotus leaves that seal the mouth of the altar are a bit bitter.

In the process of cooking soup, when the soup boils, it will jump upwards and touch the lotus leaf at the mouth of the jar, and it will definitely take away the taste of the lotus leaf and return it to the soup.

The lotus leaf has a slightly astringent taste, and adding some honey can help adjust it.

It also adds some sweetness.

Chen Er lost no time in giving Dou Yitong some tips.

"If you want the smell of an ingredient, but you don't want it cooking in the pot as well."

"We can borrow a little of its smell in an extra way."

For example, let several ingredients be mixed with it in advance, and it can also be stained with a little smell.

Dou Yitong nodded.

Chen Er went on to say, "The other thing is, how to make a delicacy look delicious."

"It's not just that you have to be good at cooking, but also pay attention to how to arrange the dishes."

The best and easiest way is to use the visual effect brought by chromatic aberration.

If the dishes are green, use a red plate to serve the dishes. The color difference between red and green is too large, which is very eye-catching at first glance, and it is easy to remind people of red flowers and green leaves in the flower garden.

It will invisibly increase the appetite of diners.

(End of this chapter)