God of Cookery Live Room

Chapter 438

While everyone was watching No. [-] eat chicken breast, Yipin tofu was already cooked.

Chen Er brought down the casserole with Yipin tofu and put it on the table.

As soon as the lid of the casserole was opened, a strong aroma immediately attracted everyone's attention.

This aroma is extremely delicious, but it is completely different from the chicken breast dish just now.

Yipin Tofu's fragrance is slightly sweet and refreshing, just like the mountain water in autumn, meandering through a deep valley with golden osmanthus, the water is clear and refreshing, and the smell is fragrant and sweet.

Chen Er took a deep breath and exclaimed, "What a first-grade tofu!"

Once this plate of tofu comes out, other tofu have to stand aside, isn't it a first-class tofu!
Look at the tofu on the plate again, it is square and big, neat, looks smooth and tender, white and flawless.Wrapped in the slightly boiling soup, and the light smoke floating around, it adds a bit of hazy beauty.

It can be said to be full of color, fragrance and taste.

Shen Yinian was fascinated by the aroma, and stared at the piece of tofu with his mouth open for a long while before he realized it.

She quickly closed her mouth to prevent the saliva from flowing out.

"This dish is for number two..."

Chen Er nodded, carefully placed the tofu on a plate, then thickened the sauce with the soup in the pot, and then poured it on the tofu.

Only then did he pass the finished Yipin tofu to Shen Yinian.

Shen Yinian quickly stretched out both hands to take the plate, and then carefully walked towards number two as if he was holding some extremely precious treasure.

Number two is a white and tender beauty with a very festive and lovely round face. When she saw Shen Yinian walking towards her with a dish, she immediately lost control of her movements.

She quickly stood up, first rubbed her hands very excitedly, then without waiting for Shen Yinian to approach, she trotted towards Shen Yinian, and stretched out her hands to take the dish.

Shen Yinian paused, but was reluctant to pass the food to her.

So she simply took the dish and walked to the table of No. [-], and then reluctantly put the dish on the table.

No. [-] couldn't wait to sit down, then picked up the chopsticks and reached for the tofu lid in the middle of the tofu.

It seems that I want to try the ingredients hidden in the tofu first.

Although this square piece of tofu looks solid and there is no damage, but after all, it has been simmered in the pot for an hour, and the tofu has already been cooked to the extreme softness.

Just being lightly touched by chopsticks, like a melting snowdrift, it instantly dispersed.

Number two seemed to be taken aback by this scene, holding the chopsticks in a daze for a while.

Then I remembered my purpose, so I stretched out my chopsticks again, only to see the place where I just smashed it with my chopsticks.

Number two thought for a while, then changed to a small silver spoon.

This time it was much easier, and the small spoon scooped up a spoonful of ingredients hidden in the tofu with ease.

Gently blow off the heat on the top before putting the stuffing into your mouth.

The mushrooms, winter bamboo shoots, water chestnuts, ham and other ingredients in the stuffing give off an incomparably delicious aroma, soft and smooth, like the new leaves of the branches that have just been picked, and the young sprouts that have just been pulled out of the ground.

Every time he moved his mouth, his teeth were constantly reminding number two how delicious the food in his mouth was.When No. [-] ate food, he was much more honest than No. [-]. He didn't say a word, neither made a sound of emotion, nor showed a very embarrassing expression like No. [-].

She just enjoyed eating what was on her plate and finished it in no time.

At this time, Chen Er was already preparing the ingredients for the third dish.

"Today's third day's delicacy is Sixi Dumplings."

Some fans wonder why it is not Sixi Meatballs, which are also a relatively common dish.

Chen Er thought about it carefully, and then said very seriously, "Because I think Sixi dumplings look more beautiful..."

Fans: "It's enough to control the face..."

In Chen Er's view, Sixi dumplings are a rare dish.Not only does it look small and fresh, but it also tastes unique and delicious.

Sixi dumplings are an innovative dish.

The difference between Sixi dumplings and ordinary dumplings is that Sixi dumplings are generally composed of four petals, and then a variety of ingredients are matched in proportion to pursue a better taste.

Therefore, eating a mouthful of Sixi dumplings is actually eating four kinds of dumplings with different flavors.

This is also what Chen Er thinks is the most interesting.

And if you want to make Sixi dumplings with unique flavor, you must work hard on the matching ingredients.

Chen Er chose four ingredients, sea cucumber, celery, sweet-scented osmanthus, pork, and cherries.

These four ingredients represent different taste characteristics.

Sea cucumber is a seafood with a strong fresh fragrance.It can add a bit of seafood flavor to this Sixi dumpling.

Celery is a strong-smelling vegetable with a fresh color and a unique crunchy taste.This is an ingredient that represents the greenery on the ground.

Osmanthus fragrans is a special product in autumn, with a long and strong aroma and a sweet taste.

And cherries are the treasures of fruits, with bright and bright colors and soft and smooth taste, which makes people love it.

Several ingredients with completely different tastes and smells are matched together, what kind of taste will it produce?This is full of endless anticipation and reverie.

The first ingredient that Chen Er processed was sea cucumber.

Sea cucumbers are marine echinoderms that live by the sea to 8000 meters. It has a history of more than 6 million years. Sea cucumbers feed on seabed algae and plankton.

The whole body of sea cucumber is covered with thorns, and it does not have much taste, and the smell of sea cucumber is very strong. If it is not handled properly, it will not taste good at all.

However, the nutritional value of sea cucumbers is very high. Sea cucumbers are as famous as ginseng, bird's nests and shark's fins, and are one of the eight treasures in the world.

"Compendium of Materia Medica Supplements" records: Sea cucumbers are sweet and salty in taste, nourish the kidneys, benefit the essence, and are warm and tonic in nature, so they are called sea cucumbers.

However, the taste of sea cucumber is smooth and delicate, and it tastes pretty good. If you meet a good chef, you can also make sea cucumber very delicious.

Sea cucumbers are a bit troublesome to handle, and there are many contraindications.

Because glycyrrhizic acid will change the spatial structure of the sea cucumber's collagen, and the protein molecules will be aggregated and tightened to varying degrees.It not only affects the delicious taste of sea cucumber, but also affects the absorption of collagen.

Therefore, when cooking sea cucumbers, many condiments and spices containing glycyrrhizic acid cannot be added.

For example, soy sauce, bean paste and other special seasoning tools for cooking seafood cannot be used.

This means that Chen Er has to find another way to get rid of the fishy smell of sea cucumbers.

Chen Er thought about it, and decided to take the opportunity to remove the fishy smell of the sea cucumber when steaming it.

The treatment method is not difficult, first spread a layer of chrysanthemum leaves on the steamer, then wash the sea cucumbers with stream water mixed with ice cubes, and spread them on the chrysanthemum leaves.

Finally, spread a layer of chrysanthemum leaves on the sea cucumber.

After steaming, the fishy smell of sea cucumber is almost eliminated.

　good night~~~
　　
　
(End of this chapter)