God of Cookery Live Room

Chapter 44
Chen Er first fetched a polished long wooden board, which will be used as a dinner plate later.

Then start processing the ingredients.

Boil meat and mushrooms in water.Take out the marinated jerky, some cut into strips, some cut into square pieces.

Remove the bones of the marinated fish and grind it into fine pieces.Lettuce cut off the stems, leaving only the green leaves.

Cut pickled cucumbers into strips.

Then take out all the cooked meat ingredients and mushroom ingredients and let them cool.

He looked at the camera, "Now everyone should be able to guess what food the anchor wants to make."

There were a lot of people talking and talking in the barrage, but only one person got the right answer.

Watermelon is not east melon: "Could the anchor be making a platter? These ingredients are all cut into shapes..."

Chen Er nodded and smiled, "That's right, I finally got the answer right once."

Riding a snail to a well-off life: "Doesn't that mean that people in the Tang Dynasty also ate platters?"

Chen Er grabbed a carrot, turned to the camera and said, "That's right."

"It is rumored that this dish is a cold food platter made by Wang Wei when he entertained guests in Wangchuan, his other courtyard."

"The chef's skill is very superb. No matter how many guests are there, how many cold food platters are served, and finally put all the platters together, they can spell out the scenery of Wang Wei Wangchuan Courtyard."

"That's why this delicacy is called Wangchuan Xiaomian."

Chen Er took out the knife and began to carve the carrot in his hand.

He stared carefully at the place where the knife fell in his hand, and he was still talking.

"However, today we don't fight Wangchuan Bieyuan. Everyone can guess where the anchor is fighting. If you guess correctly, you will get a prize."

Fans outside the screen were suddenly excited.

"What reward!!"

"I unilaterally declare that the anchor will be rewarded with a kiss!"

"...If this is the case, I will unilaterally announce my withdrawal from the competition!"

Chen Er still didn't straighten his hands, but raised his eyebrows and looked at the camera.

"I can see the barrage announcing that I will withdraw from the competition. Don't talk about the anchor bragging, the anchor's kiss is worth a thousand dollars."

Pork stewed vermicelli: "That's right, that's right, the anchor is a performer, not a person."

Chen Er: "..."

After that, everyone was in no mood to joke, and everyone's eyes were attracted by the carrot in Chen Er's hand.

The blade in Chen Er's hand shuttled lightly back and forth between the carrot and his fingertips, like a silver butterfly gently flapping its wings in an orange flower.

After a while, a graceful pavilion took shape in his hands.

Every tile is clearly visible.

In the barrage, 666 appeared in unison.

"Amazing! Chen Laoshi's knife skills are comparable to the chefs of five-star hotels!"

"It's so beautiful, I can't bear to eat it!"

Chen Er placed the pavilion on three quarters of the wooden dinner plate.

Then start laying out the other ingredients.

The square-cut jerky was neatly stacked together, and then placed outside the pavilion, stretched out and pushed, like laying steps, all the way to two quarters of the wooden dinner plate.

"Let's make a 3D cold food platter today."

So the jerky that was just cut into long strips came in handy.

Take out several large umbrella-shaped mushrooms, use toothpicks to fix the dried meat on the outside of the mushrooms, and wrap them tightly.

Then put it on the side of the "stone steps" of jerky. At first glance, it looks like a tree trunk.

I made five or six of them and placed them in a well-arranged manner.

Then start making leaves.

The leaves are all carved out of carrots and shaped like duck feet.

After the leaves are fixed on the "trunk", they look red from a distance, which is very eye-catching.

After the tree was finished, Chen Er picked up the lettuce and placed it everywhere, filling most of the dinner plate densely, looking full of vitality.

Pickled pickled cucumbers are made into fences, fresh fruits are carved into small flowers, and dried fruits are all chopped and spread on top as small gravels.

Finally, a white radish was used to carve an ancient man standing in the pavilion with fluttering robes.

Big guesses started in the barrage.

"This is a maple tree! This color, this shape, all right!"

"It looks like a garden..."

"Gardens? Suzhou gardens?"

"Your garden is so big? Have you seen this big dinner plate? It's as long as Ben Shuaibi's thigh!" Chen Er said to the camera, "It's still the last step."

He picked up some of the little scraps of freshly carved carrots and sprinkled them carelessly.

Like the fallen leaves in autumn, they fall everywhere.

Pork stewed vermicelli: "I'm going! I know!! Xiangshan! This is Xiangshan! That maple leaf and that pavilion! You can't go wrong!"

Chen Er nodded, "That's right, brother pork got it right."

Pork stewed vermicelli was so excited that it sent several exclamation points.

"I'm going to explode! Hahahaha! I can finally eat the rice cooked by Chen Laoshi!"

"I won't sell it for any amount of money this time! I won't sell it!"

So other fans sighed one after another, and the few wealthy fans who originally wanted to chat about "Pork Stewed Vermicelli" were also a little depressed.

After moaning and sighing for a while, everyone saw Chen Er bringing up the purse rice and crab biluo.

Then he took out several small plates and poured black bean sauce and shrimp vinegar into them respectively.

After thinking about it, I put some salt and a handful of chopped millet pepper in the small dish of shrimp vinegar.

"As a native of Rongcheng, eating spicy food is a must."

Chen Er sat at the dining table, looked at the three delicacies in front of him, and suddenly moved his index finger.

"Okay! After working hard for a long time, I can finally sit down and have a meal."

The first thing to move is naturally the steaming purse rice.

He scooped up a spoonful of delicious rice with a white porcelain spoon and brought it to the camera.

The slender and plump fragrant rice is still emitting bursts of light smoke, and the finely chopped crucian carp meat and fragrant rice are evenly distributed.

There is some crucian carp meat on almost every grain of fragrant rice.

This small spoonful of rice was magnified to the extreme in front of the camera, and almost everyone couldn't help but move their noses outside the screen, wanting to inhale the aroma emanating from it.

"The smell of crucian carp is very delicious, and the fragrant rice is crystal clear, plump and flawless, and exudes a strong aroma."

Chen Er took a deep breath and continued, "The smell of fragrant rice is hard to explain, but the aroma is rich but refreshing, as fresh as flowers stained with rain and dew in the morning."

Usually, the rice that everyone eats has a little rice fragrance at most, where can you smell the strong fragrance of flowers and the like.

After hearing what Chen Er said now, I wanted to stick my head into the screen.

But the spoonful of rice was right in front of their eyes, they could only look at it, but they couldn't enjoy it.

"I beg Chen Laoshi to eat this spoonful of rice quickly!"

"What the hell did I suffer in my previous life that I want to click on this live broadcast room at this time!" He said with a few tearful emojis.

"Chen Laoshi don't tempt me anymore! I really can't stand the temptation!"

Chen Er then slowly ate the spoonful of rice.

Immediately, his eyes widened.

He showed an unbelievable expression, and then slowly chewed the mouthful of food amidst everyone's urging.

After swallowing it, he said, "The crucian carp grew up in the lotus field, and the lotus leaves and flowers were the most exposed to it since childhood, so even its meat has the fragrance of lotus leaves. The meat is fresh and tender, wrapped in soft fragrant rice. When I put it in my mouth, I didn't feel anything except the fragrance and smoothness."

"And this Tiandong fragrant rice has its own fragrance in the rice, the rice grains are translucent and shiny, soft but not sticky, not hard when cold, and the taste is excellent!"

(End of this chapter)