God of Cookery Live Room

Chapter 295
Chen Er cut each piece of small square tofu from the middle, and then smeared some red oil and splashed peppers to make the tofu like sandwich biscuits.

Then place neatly on a plate.

Because of Chen Er's excellent knives skills and careful handling, these processed tofu cubes lay quietly on the dinner plate, still looking no different from ordinary tofu.

Chen Er added the hibiscus flower with chopsticks, gently placed it on a square piece of tofu, and then laid out its petals neatly.

The process is done slowly and carefully.

The tofu is already very tender, and the hibiscus flower soaked in boiling water will rot the petals with a light poke.

Chen Er needs to treat this dish with more care.

He bent over for a long time before he arranged all the tofu and hibiscus flowers.

Then evenly sprinkle some pepper on the hibiscus flowers.

I clapped my hands, moved away, and gave the camera a chance to frame the scene.

Fans outside the screen can only put down the white, tender and red food in their eyes at this moment.

There is a red hibiscus flower on the white and tender tofu cubes.

And it is a double hibiscus flower.

The flowers overlap one another, spreading out layer after layer, like flowers blooming on the snowy mountains and ice rocks.

Blooming bright colors in the ice and snow, gorgeous and eye-catching.

The aroma of hibiscus itself is not strong, and even the smell is quite light.

But at this moment, the hibiscus flower has been soaked in boiling water, and the smell has changed from the original light and elegant to warm and moist, adding a bit of gentle and charming feeling.

Chen Er is very satisfied with the shape and smell of this Furong tofu.

Lu Yukun and Guo Dagang, who were standing at the door of the kitchen and watching, were very excited. They stretched their necks together and leaned into the kitchen with all their strength.Just like a giraffe whose neck is not long enough, it desperately tries to reach the high branches just for that fresh and delicious young leaf.

The camera also swept over very intimately, giving them two one shot.

However, they were obviously already immersed in the aroma of the kitchen, and they didn't notice it for a long time.

The fans outside the screen leaned forward and backward with laughter, and then enthusiastically used barrage to express their feelings at the moment.

"Brother Snail and his friend belong to the giraffe?"

"Wrong! It's obviously a pig! Look at the nostrils of the two of them, they are almost as big as eyeballs!"

"At this moment, I am very worried that if Chen Laoshi turns around, the two of them will rush forward and eat the dishes together!"

"Now we have to laugh at the two of them to our heart's content, because after Chen Laoshi cooks the dishes, we will express our envy and hatred to them!"

"Damn it, why did the upstairs remind me of this!"

"I rubbed it, I pierced my lung tube, old man!"

Chen Er picked up the prepared Furong tofu and put it in the warming cabinet first.

"This dish is good to eat cold, so you don't have to worry too much about the temperature."

Then Chen Er walked back and picked up the basket of hosta flowers.

The tone is relaxed and cheerful, "Next, we will make the second dish of the day, the noodles with hosta.

"

"To make this hosta noodles, you only need two ingredients, flour and hosta flowers."

Chen Er poured out all the hosta flowers in the basket, and then picked up one for everyone to see.

The hosta in his hand was still half-open, with only two petals open.The whole body is white and crystal clear, like fine jade.

"Picking hosta to make this dish requires a little attention."

"Be sure to pick half-open buds, not fully open buds."

"Because the half-opened flower buds are more tender, as for the unopened flower buds, they are too immature and taste more astringent, so they are not suitable for food."

Chen Er divided the hosta flower into two halves one by one, and each half had two petals.

Then put it into a pool full of clean water to soak, wash it once, fish it out, drain the water, and put it in a large bowl for later use.

Chen Er found a large glass bowl, poured one-third of the amount of flour, then sprinkled in a spoonful of sugar, a spoonful of salt, and then poured in water, and kept stirring to form a batter.

The word drag noodles is a very interesting word, which is a common way of processing ingredients.

Add an appropriate amount of water to the flour, stir it into a paste, use it to coat the ingredients, and then use it for cooking.

The food produced in this way can preserve the fresh taste and smell of the ingredients to a great extent.

Chen Er put an iron pan on the stove, poured peanut oil into it, and heated it over high heat until the oil was fragrant, then turned to low heat.

Add the hosta flowers with chopsticks, wrap a circle of batter, make sure that the batter completely covers the hosta flowers, then put them into the oil pan, and turn them gently with chopsticks, as soon as the surface turns slightly golden, remove the oil immediately Plate the pan.

Now this cooking step also needs to be very serious and careful.

Chen Er stared at the oil pan intently during the whole process, the scorching breath rushed from the oil pan and hit him in the face, but he still didn't respond at all.

I am even more nervous than when I just made hibiscus tofu.

Because at this moment, the hosta flower is tumbling in the oil pan, although there is mopping noodles on the surface to protect it, but Chen Er still needs to be very careful.

Flowers are delicate and delicate, and if you are not careful, you will be burned by the hot oil in the pan.Once it is zoomed, not only will the taste of the food change dramatically, but the whole pot of hot oil will also be stained with a burnt smell.

At that time, you may need to change a new pot and a batch of oil.

This is a waste of ingredients and time.

Therefore, Chen Er appeared to be very careful.

After a while, when Chen Er's forehead was covered with fine beads of sweat, the hosta hairpin was finished.

Just like the Furong tofu just made, it just filled three plates.

Lu Yukun lifted his chin and sniffed the air vigorously.

After sniffing for a long time, there was no satisfaction at all. I could only become more and more hungry, and the saliva in my mouth was secreting more and more.

Guo Dagang raised his elbow and bumped him hard.

"Hey, fool, look over there!"

Guo Dagang pouted in front of Chen Er.

Lu Yukun quickly looked over, and saw six dinner plates neatly arranged in front of Chen Er.

"Six plates! We can each eat one plate!"

Lu Yukun rubbed his hands expectantly, "Okay! The next six plates will be yours! Master Chen and I will eat!"

After speaking, he strode towards the kitchen.

Guo Dagang stood there stunned for a long time before he realized what he was doing. He quickly caught up with Lu Yukun and shouted, "You are the one who wants to eat from the plate!"

Lu Yukun and Guo Dagang approached Chen Er one by one and said, "Master Chen, when can we have dinner?"

Chen Er washed his hands, took down the steamer, took out three large bowls, and lifted the lid of the steamer.

A gust of hot air rushed out immediately, like a lotus pond during a heavy rain.

The heavy rain turned into fog, and the water vapor blinded the eyes.

(End of this chapter)