God of Cookery Live Room

Chapter 447

Next, when Chen Er went to the restaurant to cook, everyone found that there was a beautiful woman beside him.

Shen Yinian stared blankly, and it took a long time to recover, and then whispered to Dou Yitong, "I have never seen such a good-looking person."

The dish Chen Er is going to cook this time seems to be a big dish.

He took a lot of ingredients out of the kitchen and handled them meticulously.

There were many people sitting in the restaurant, all of whom were close friends with Chen Er.For example, Gou Xuefang, Li Dahai, Dou Yitong, Shen Yinian, Zhao Jiuxiang, Zhao Jiuli, Zhao Shiqi, Xie Mi, and Bai Zhen.

They were quite surprised when they saw each other, it was rare for so many familiar faces to gather together.

Gou Xuefang asked Shen Yinian, "Why did he call us all here? Are we going to have a New Year's Eve dinner together? It's not the time yet..."

Li Dahai couldn't help interjecting, "Maybe it's rehearsal for the Spring Festival Gala!"

Gou Xuefang nodded in agreement, "It's possible!"

Chen Er heard these conversations clearly, but he didn't say a word.

Lingyu asked him softly from the side, "Is this... the last supper?"

After Chen Er heard these words, the emotions that had been well brewed in his heart disappeared all of a sudden.

He twitched the corner of his mouth, "...it's a farewell dinner."

The first dish Chen Er is going to make is a famous dish in Confucian cuisine - emerald shrimp rings.

The color of emerald shrimp rings is fresh and bright, and the taste is crisp and delicious.It is a refreshing dish that is very suitable for summer.

There are two main ingredients, crispy cucumbers and large freshwater prawns.

Cucumber is one of the highlights of this dish, how to choose and handle it is a very important thing.

When choosing cucumbers, be sure to choose cucumbers with small and dense thorns on the surface.Cucumbers without thorns are old cucumbers, and the taste is not crisp enough.And those cucumbers with large and sparse thorns have no cucumber flavor and cannot be selected.

After the cucumbers are selected, the cucumbers should be handled carefully.

This emerald shrimp ring can also be seen from the name of the dish. The "emerald ring" made of cucumber is a highlight, so the cucumber skin must be kept, otherwise it will not look like "emerald".

And cucumber skin is rich in nutrients.However, in order to prevent pesticide residues from harming the human body, cucumbers should be soaked in salt water for 15-20 minutes before being washed and eaten raw.When soaking cucumbers in salt water, do not pinch the heads and remove the roots. Keep the cucumbers intact to prevent nutrients from being lost from the cut surface during the soaking process.

After the cucumbers are processed, the large green shrimps are then processed.

The big green prawn refers to the big green prawn in Dongping Lake, also known as "flora prawn", commonly known as river prawn.

It gets its name because most of them live in lakes, ponds and rivers; it is also called big freshwater shrimp because of its blue body color with brown-green markings, shape like bamboo knots and large individual.

The shrimp meat is delicious, especially the river shrimp, which tastes sweet and tender.

However, it is a little more troublesome to deal with shrimps. The shrimps have a strong fishy smell.The fishy smell of shrimp mainly comes from the shrimp line.

Chen Er first washed the big green prawns in clean water, and then cut off the sharp corners and long whiskers of the big green prawns one by one with scissors.

Then start working on the shrimp threads.

Take a toothpick and lightly poke a small hole at the joint between the head of the shrimp and the back of the shrimp body.Then, facing the running tap, use a toothpick to break up the tissue in the sandbag while rinsing.

After cleaning, insert a toothpick into the section next to the tail to pierce the skin. At this time, you can see the shrimp threads in the shrimp skin.

Use a toothpick to slowly pick out the shrimp thread, and the action should be as gentle as possible, so as not to break the shrimp thread and let the shrimp meat be contaminated with the smell of the shrimp thread.

After all the shrimp lines are picked out, the shrimps are cleaned, and the shrimps are peeled off.

Use kitchen absorbent paper to absorb all the moisture on the surface of the shrimp, add refined salt, egg white, and starch, mix well and sizing.Set aside for later use.

From the name of the emerald shrimp ring, you can roughly know what this dish looks like.

Chen Er took out the washed cucumber and cut it into small round pieces about one centimeter thick with a kitchen knife.Then use chopsticks to pierce a small hole in the center of the cucumber slices one by one, and penetrate the shrimp.

The worn shrimp rings are placed one by one on a white porcelain plate, which looks really pretty, but now the shrimps are still light blue, and the cucumber rings are also emerald green.The colors of the two ingredients are very similar, both of which are cool colors. Although they look refreshing, they lack a bit of vitality and appetite.

Chen Er poured some olive oil into the pan, and when the oil was hot, he sandwiched the prepared shrimp rings into the oil pan one by one and cooked them well.

Take it out with a large slotted spoon and drain the oil.

Leave a little olive oil in the pan for frying.

Just wait for the oil in the pan to steam, pour in the sliced ​​scallions and ginger slices together, and quickly stir-fry a few times with a spatula.

When the aroma of onion and ginger comes out, immediately add cooking wine and water and cook for 5 minutes.

Then sprinkle salt and chicken essence to thicken the soup.

The emerald green shrimp rings are neatly placed on a white porcelain plate, and the hot soup is poured out of the pot and poured evenly on the shrimp rings.

The crystal water flows through the reddish shrimp and green cucumber rings, and then gathers on the porcelain plate, turning into a light white soup. Scallions and ginger slices are like fallen leaves and boats falling into the white stream.

The aroma of the shrimp becomes more intense and mellow at this moment.

Maybe it's been with the cucumber ring for a long time, it seems that even the aroma on the shrimp is slightly refreshing.

It smells like cucumber, but it's not quite like it.It seems to be a little more lingering and tender than ordinary cucumbers.

The first dish of emerald shrimp rings was ready, several sharp eyes shot towards Chen Er almost at the same time, and then landed on the dish.

Gou Xuefang immediately stood up, stretched his neck and looked towards Chen Er vigorously, "A dish is ready so soon!"

Chen Er didn't answer, just raised his hand and sprinkled the chopped green onion on the dish.

Gou Xuefang immediately continued, "Such a small plate should not be enough for the few of us!"

After hearing this, Chen Er raised his head and looked at Gou Xuefang, "Do you want to eat now?"

Gou Xuefang didn't want to hide her drooling expression at all, "Of course!"

Chen Er picked up the dish, and all the eyes on the scene followed the movement of his hand.

"You want to eat too?"

Everyone nodded in unison.

Chen Er smiled, "Well, then I'll put this dish in the warmer first."

Everyone was dumbfounded.

Chen Er nodded, as if he felt that he was doing the right thing, "Just now what Gou Xuefang said was right, one dish is not enough for so many of you, so you should wait for me to cook a few more dishes first."

As soon as these words came out, Gou Xuefang immediately felt several eyes shoot at him.

If glances could kill, he should be turned into a sieve in no time!
He finally understood that Chen Er was cheating him!
　(*▽*) Good night~~~
　　
　
(End of this chapter)