God of Cookery Live Room

Chapter 441

When the frozen powder in the pea juice works, the pea juice will slowly solidify.

Chen Er took the solidified white pea juice out of the bowl, placed it on a clean wooden board, and cut it into small cubes with a knife.

The cut cubes are as green as jade, smooth and cute, making people want to eat them just by looking at them.

Shen Yinian moved closer to Chen Er, "Can I eat this now?"

When Shen Yinian was talking, she kept staring at those small cubes without blinking her eyelids, as if as long as Chen Er nodded, she would immediately pick up a piece and stuff it into her mouth.

Chen Er shook his head amusedly, "This can't be eaten yet, it has to be steamed before it can be eaten, and it's still raw now."

After hearing this, Shen Yinian sighed with great regret, and then immediately asked, "How long will it take to steam?"

Chen Er took out the small steamer while talking to Shen Yinian.

"About five minutes."

"5 minutes..." Shen Yinian stretched out five fingers, muttering as if to count the time.

Xie Mi joked to her, "Why do you remember so clearly, you can't eat anyway..."

Shen Yinian suddenly realized that she was a little disappointed, but she still looked at the plate of cubes in front of Chen Er and said, "It's better if you can't eat it, but look at it, it's better than someone who can't even see..."

Xie Mi couldn't help laughing.

Fans: "Why do you think this sentence is talking about me..."

"Strength hurts..."

"Crying... We are the ones who can't even see it! We can only watch a second-hand video!"

"It's all Chen Laoshi's fault! Take off the fans for a second!"

"One second is not enough! At least three seconds!"

Steaming Jade Bean Cake does not require any special means. You only need to wash the white pea leaves prepared in advance, and then spread a layer in the steamer, and you can start steaming.

The jade bean cake steamed in this way not only smells fresh and has a natural aroma of white peas, but also will not affect the shape due to too much water vapor in the steamer.

Because the steamer has been covered with a layer of white pea leaves, it can play a certain role in blocking and filtering.

It can be described as one stroke.

When Shen Yinian walked up to No. [-] with the plate of emerald jade bean cake, No. [-] was yawning boredly.

But in an instant with one mouth, a large piece of fresh smell is contained in the mouth.

This smell is not a fragrance, but it smells surprisingly good.

Like a green plant illuminated by the sun, its leaves are lightly stretched under a white cloud. When the wind blows slightly, the tip of the leaf will tremble, and then a dewdrop that is not dry in the morning will fall.

Shen Yinian put the emerald jade bean cake in front of No. [-]. No. [-] still had a big mouth, and kept the movement of yawning just now, as if someone had tapped his acupoints and couldn't move.

He didn't come back to his senses until the people around him leaned over and exclaimed one after another.

And take a clear look at the plate of delicious food in front of you.

The material of the plate is very special, it is as white as snow, with crystal luster, it seems to be a kind of jade, but No. [-] doesn't know what kind of jade it is.

I just simply feel that this white plate, used to hold emerald green pastries, looks very fresh and bright.

Cuiyu bean cake is very worthy of its name.

The small square cakes are emerald green, clear in color and full of bean fragrance.

The pieces are neatly stacked on the snow-white plate, like green jade accidentally left in the snow.

After the snow light reflected, it immediately became more moist and eye-catching.

Pick up another piece and put it in your mouth, but the taste is completely different from what you imagined.

When this jade bean cake is eaten in the mouth, the surface is smooth and soft to the touch.Take a bite with your teeth but tighten the Q bomb.It has a taste of jelly, but it is softer and firmer than jelly.

Moreover, the smell is extremely sweet, and after eating only one piece, I feel the fragrance in my mouth, which lasts for a long time.

No. [-] ate very happily, and everyone was salivating.

Chen Er only glanced casually, and was about to cook the last dish.

Fans were immediately interested.

"Is it the last dish! What are you going to do?"

"I remember the last word is Buddha."

"Buddha? Buddha jumps over the wall?"

"Amazing! Chen Laoshi actually wants to broadcast live as a Buddha jumping over the wall!"

"Chen Laoshi, do it quickly! I have prepared a pen and paper!"

"This dish requires a lot of ingredients, Chen Laoshi's ingredients are not enough..."

Chen Er rolled up his sleeves and looked at the camera strangely.

"Who told you that I want to be a Buddha and jump over the wall?"

Fans: "Isn't it???"

Chen Er was very serious, "Of course not."

Fans: "I can't survive this life! Divorce, divorce!"

What Chen Er said was serious and very reasonable.

"Of course it's okay for me to be a Buddha jumping over the wall, but it takes too long to be a Buddha jumping over the wall, and it's not suitable for live broadcasting at all."

Buddha Tiaoqiang, also known as Mantanxiang and Fushouquan, is a famous dish in Fujian.

According to legend, it was developed by Zheng Chunfa, the owner of Juchunyuan restaurant in Fuzhou, during the Daoguang period of the Qing Dynasty.

The dish of Buddha jumping over the wall has two major characteristics. One is that it needs a lot of ingredients, and the other is that it takes a long time to make.

There are more than a dozen kinds of raw materials for Buddha Tiaoqiang, such as abalone, sea cucumber, fish lip, yak hide glue, king oyster mushroom, tendon, flower mushroom, cuttlefish, scallop, quail egg and so on.In order to fully reflect the taste and characteristics of each ingredient, it is necessary to make these dozens of ingredients independently into a dish, then gather them together, add broth and Shaoxing wine, and simmer for more than ten hours, this taste can be truly authentic. To achieve full-bodied characteristics.

To make Buddha jumping over the wall, it takes more than ten hours for cooking alone, not including the time it takes to process the ingredients.

Chen Er spread his hands and said, "So, it's not that I don't do it, but it's too much trouble to do it."

"And..." Chen Er paused at this point, and then looked at several guests not far away.

"Buddha jumping over the wall is something you can learn once you learn it."

After Chen Er finished speaking, he turned around and took out some ingredients from the crisper.

"So, the last dish for today is—three shredded bergamot."

Bergamot Sansi is a classic dish in Zhejiang cuisine, and the main ingredient is chayote.

Chayote is native to Mexico, Central America and the West Indies. It was introduced to China in 1915 and is widely planted in the south of the Yangtze River.

Chayote is crisp and packed with nutrients.Regular food is beneficial to enhance the body's ability to resist diseases.

Chayote can be used as a vegetable or eaten raw as a fruit.In addition, the shape of the melon is like two palms folded together, which means Buddhist blessings and is very popular among people.

Chen Er didn't like chayote very much, but he didn't hate it either.

However, chayote smells very fresh and looks cute, so Chen Er thinks it is very interesting to use it for cooking.

(End of this chapter)