God of Cookery Live Room

After Chapter 41, please bring your own dry food

The iron pot on the stove made a "poofing" sound, which should be boiling.

Chen Erdao: "It is best to use an iron pan for cooking. Not only because the iron pan is more delicious, but also because the iron pan is rich in iron microelements, which is good for the human body."

After waiting for another half an hour, Chen Er reached out and turned off the fire on the stove.

"When cooking lamb with red yeast rice wine, you don't need to add any ingredients. What we need is lamb that is completely absorbed into the red yeast rice wine. Adding other ingredients will destroy the aroma of the wine."

"Everyone can also rest assured that the cooked mutton will never have fishy or muttony smell."

He reached out to open the lid of the pot, and a strong aroma of wine wafted out.

"The aroma of the wine is more fragrant and gentle after being boiled."

Chen Er was a little intoxicated and said, "It's like the fragrance emanating from a woman's hair, sweeping lightly on the tip of her nose. Gentle and seductive. People who haven't drunk it are already drunk."

Pork stewed vermicelli: "Chen Laoshi is getting wet again."

There is a tiger in my heart: "It's so wet, so wet."

Remove the cooked lamb from the pot and let it cool on a plate.

"While waiting for the mutton to cool down, the anchor first cooks the rice for making green rice."

Choose the best japonica rice and wash it twice with clean water.

Then put it in a green bamboo steamer and steam it in a pot.

"It is best not to wash the rice more than three times. Otherwise, the starch in the rice will be washed away, and the cooked rice will easily lose its texture and become too hard."

"The most delicious rice is steamed in a steamer. The steamer for steaming rice is best to use bamboo or good wood, and the water should be good, preferably water that has a sweet taste."

"The rice steamed in this way is the most fragrant."

Chen Er washed his hands, and then began to handle the cooked mutton.

Prepare a clean earth tile jar first, and pour all the remaining red yeast wine into it.

Then take two pieces of mutton in your hand and pat each other.

"Before soaking the mutton in the wine tank, you can gently pat the mutton with your hands. Pat the mutton loosely, which is more convenient to taste."

The mutton in Chen Er's hand is slightly red because it has been boiled with red yeast rice wine, but the red color is not uniform enough.

After putting the two pieces of mutton into the wine vat, he took a flat stone, washed it and put it in together, and pressed it on the two pieces of mutton until it was just compact.

"This stone is Shizhen. Press down on the mutton to ensure that the mutton is in contact with the red yeast rice wine."

Chen Er put the wine jar aside, and the rice in the steamer exuded a burst of rice fragrance.

Because only one person's serving is cooked, the rice is cooked very quickly.

The steamed rice exudes a charming aroma, which is sweeter than the rice cooked directly by household appliances in a rice cooker, and even has a fragrance of bamboo leaves.

Chen Er poured out the rice and shattered it with chopsticks.

Every piece of rice looks crystal clear and Yuxue is lovely.

And the pieces are distinct, unlike ordinary rice that sticks together.

"The rice steamed in a steamer not only smells sweet, but also fresher. The rice is rich in aroma, just like freshly punched rice."

"Because the steamer is made of green bamboo, the rice also has a fragrance of bamboo leaves."

Spreading the rice on a porcelain plate to cool, Chen Er turned around and fetched the leaves of Nanzhu.

Wash it with clean water first, and then put it in the pounder.

Start pounding the juice.

The pounded juice is blue-black, with a faint aroma of leaves, slightly astringent.

Seeing that the rice had cooled down, Chen Er poured the juice evenly on the rice.

Then use chopsticks to stir quickly, so that every grain of rice is evenly stained with Nanzhu juice.

As a result, the rice that was originally snowy white turned blue-black.

Chen Er took out a white porcelain bowl and put green rice into it.

The white bowl and the blue-black rice form a strong color contrast, which looks very refreshing.

"Now the mutton should taste good."

After taking off the lid of the wine jar, Chen Er could only smell the aroma of the wine.

The mutton taken out is crimson, just like the shy smile of a girl, no wonder it is called Feiyang.

Chen Er told the camera to move closer to the cutting board.

The kitchen knife in his hand is like a robot that automatically cuts vegetables, waving it quickly on the cutting board.

The cut mutton was as thin as paper, and even after Chen Er cut up a whole piece of mutton, the mutton still kept its original shape.

It's like it hasn't been cut.

Fans outside the screen were amazed.

"This is a special kitchen knife!"

"This is a kitchen knife stunt!"

"Give me ten years and I won't be able to do it!"

Chen Er put down the kitchen knife, and the two square pieces of lamb on the cutting board were still close together, as if they hadn't been cut.

If you don't look carefully, you won't find the hair-thin cut marks on the mutton.

Chen Er carefully picked up the two pieces of mutton, placed them completely on the green rice, and then pushed them with his palm.

The mutton slices were neatly spread on the rice.

Chen Er clapped his hands and came to the dining table with a bowl.

"Okay, today's delicacies, green rice and mutton slices are ready."

White porcelain bowl, blue and black rice, crimson mutton slices.

The three contrasting colors are put together, which is very eye-catching and fresh.

The index finger is moving.

The live broadcast camera advances to the dining table, and the food is constantly enlarged in front of millions of viewers.

The red mutton slices are lovely red, like bursting with ripe pomegranates.

Qingjing Rice presents a different visual experience from Feiyang.

If Feiyang is fire, green rice is ice.

Two completely different foods are put together, and I don’t know what they taste like.

Everyone swallowed outside the screen one after another.

"I beg Chen Laoshi to respect himself! Take the food away!"

"Oh my god, this color, I'm going to die! I really want to take a bite!"

"I don't want to read any more! I'm so hungry! I'm reduced to eating instant noodles again!!"

"I announce! Please bring your own dry food to watch the children's shoes in Chen Laoshi's live broadcast in the future!"

"Bite your finger angrily!"

At this time, Chen Er slowly sat down, then picked up a chopstick of red mutton slices, brought it to his nose and sniffed it.

Then he opened his mouth and put all the mutton slices into his mouth.

The lamb is as thin as paper, with a soft touch.

As soon as it touches the coating on the tongue, I only feel the rich aroma of wine.

Then there is the unique delicious smell of mutton, which collides back and forth between the teeth and the tongue, which is indescribably wonderful.

"Not bad, not bad." Chen Er said two good things in a row, chewing the mutton slices in his mouth with satisfaction.

After all the mutton slices were chewed and swallowed, he spoke again.

"The mutton smell and fishy smell are all gone. You can only smell the aroma of mutton and the sweet and waxy smell of red yeast wine."

Then use a spoon to scoop up a spoonful of green rice.

"I just felt a little astringent in the mouth. After chewing a few times, the sweetness of japonica rice came out. The aftertaste is refreshing, with a faint smell of southern candle leaves and the fragrance of green bamboo."

(End of this chapter)