God of Cookery Live Room

Chapter 351 Pickled Impatiens Flower Stems

If you just make ordinary wontons, of course there is not much meaning, but the wontons made today are quite different from other wontons.

Fans outside the screen felt that the most interesting thing was the name of this wonton——Tenghua Yuntun?
What does it mean, that the wonton contains a flower?

When Chen Er held up a pile of dried purple flowers in the camera, everyone suddenly realized that their guess was correct.

This wonton will indeed contain flowers!
Chen Er piled up the dried purple flowers in a large bowl.

"This wisteria wonton uses dried wisteria flowers as the main ingredient."

Wisteria, also called wisteria, is a large deciduous woody vine. When in bloom, the flowers are densely clustered, mostly purple, and some white.

The vine flowers grow rapidly, the tree shape is beautiful, and the flowers are large and fragrant. They are often used as ornamental gardens. However, they are eaten as ingredients.

However, compared to all the wonderful delicacies that Chen Er has cooked before, this wisteria wonton is nothing.Naturally, fans will not ask "Is this edible?" question.

Chen Er looked at the dried wisteria and said, "This wisteria cannot be eaten directly. It still needs some special treatment."

After the fresh wisteria is picked off, it is cleaned, sprinkled with salt water, and steamed in a steamer.After steaming, put it in the sun to dry, and then collect it and eat it.

"It can be used as a pastry pie, or it can be boiled in soup and water for tea, or like the anchor like me, to make wonton dumplings and glutinous rice balls."

Sunny: "Then Mr. Chen, why don't you make dumplings and glutinous rice balls, but want to make wontons?"

Chen Er said thoughtfully, "Because the name Yuntun sounds better."

Fans: "..."

To make wontons, meat filling is definitely needed, and only rattan flowers are not enough.

When choosing meat stuffing, Chen Er still thinks that pork is king.

Select lean pork, chop it into meat filling, add a small amount of starch, salt, monosodium glutamate, and sesame oil, stir evenly, and then add dried rattan flowers to the meat filling.

It was also the first time for Chen Er to make wontons. At the beginning, the speed was a little slower.

The method of wrapping wontons is generally fast and does not necessarily have to be folded neatly and step by step.The size is based on being able to swallow one in one bite.

After wrapping a few wontons, Chen Er became familiar with the wrapping method of wontons.Then I wrapped them faster and faster, and in a short while I had two bowls of wontons wrapped.

At this time, he took the time to take a look at the bamboo drain liquid, and found that there was already less than half a bowl of it.

The roasted green bamboo looked like it had been roasted, browned and very shriveled.

Chen Er picked up the bamboo juice, nodded and praised, "The smell of this bamboo juice is really good, it is equivalent to the essence of bamboo, and the fragrance and etherealness of bamboo are contained in it.

When making bamboo-leaf porridge, the preferred rice is Japonica rice.

After the polished round-grained rice is cleaned, it can be cooked just like the usual porridge. The only difference is that the water mixed with bamboo leach is used instead of ordinary water to cook the porridge.

After the porridge was cooked, Chen Er was not in a hurry to cook the wontons, but spread the wontons neatly on the plate, sprinkled a thin layer of flour on the wontons, and then spread a layer of dried Vine flower, smoked taste.

Chen Er patted the remaining flour on his hands, "Now, let's make another side dish to accompany the porridge."

Chen Er moved the jar of pickles brought from home to the table, "The best dishes to serve with porridge are, of course, pickles and pickled vegetables."

"Today, the anchor I prepared is pickled vegetables. However, today's pickled vegetables are a little different."

He took out a small dish, and picked out some pickled ginger-yellow stalks from the jar with chopsticks, which were about the same size and thickness.

Arrange neatly in small dishes.

Because these impatiens flower stalks have been cut into the same size and pickled for several days, everyone can't tell what they are.

It just feels like the rhizome of some kind of plant, but it's hard to tell what it is.

Chen Er put the lid of the vegetable jar back on, then smiled and asked everyone, "Do you want to guess what this is made of?"

Although it was difficult to guess, everyone's interest was quite high.

"This shape, it feels like either artemisia or asparagus!!!"

"I flew upstairs and gave a CD of the past! He actually said the answer I wanted to say!"

"Fuck you all, is Chen Laoshi the kind of person who can cook normal ingredients!! Can you think of some abnormal food!"

"Chen Laoshi heard about it and wanted to hit someone."

"This thing really looks like a stem of some kind of plant..."

"Hold the grass, I can't guess..."

"Surrender, surrender, put your feet up!"

Chen Er couldn't help laughing twice.

Then silently took out a handful of fresh impatiens.

"I know you can't guess it, now, this is the one in my hand."

The camera moved over and zoomed in on the flowers in Chen Er's hand.

So the barrage became like this.

"!!!"

"Damn it, what the hell is this?"

"Don't you see any flowers on the plate?"

"Let me go, why are you looking so fishy upstairs! I didn't see any flowers. They must have been picked off during pickling, leaving only the stems!"

"Chen Laoshi is so stubborn, I admire him..."

Chen Er put down the impatiens in his hand, "Actually, this dish is still eaten by many people in modern society."

"This is called pickled Impatiens peduncle, and it's a flavorful pickle."

"And eating it is also good for your body."

Chen Er is like a chattering salesman, trying to sell his goods.

In fact, this is also the case. Chen Er has long been unable to stop eating this pickled Impatiens flower stalk, and almost eats a little with every meal.

"The marinated Impatiens peduncle not only tastes crisp and fresh, but also has the effect of losing weight and treating gastrointestinal diseases."

Chen Er patted his belly, "Everything that has been eaten is good."

Tea eggs invade the earth: "Hmph, you want to trick me into stealing impatiens again! I won't be fooled!"

Watermelons are not east melons: "I won't tell you that I have already secretly picked the sweet-scented osmanthus, jasmine, and gardenia in school..."

He ate a pound: "Yeah, school starts today!"

A tiger in my heart: "I wish you a happy start to school! Anyway, I don't have to go to school, hahaha!"

Student fans: "MMP."

Chen Er took out the cooked bamboo porridge and put it on the tray, and then put the marinated impatiens flower stalks on the tray.

"This Impatiens flower is still relatively easy to pickle, but it takes a little longer."

First pick off the stalks of the impatiens, wash them with clean water, soak them for three days, and change the water three times a day in the morning, noon and evening.

After soaking, it is the practice of ordinary pickled vegetables.

(End of this chapter)