God of Cookery Live Room

Chapter 450

Just when Gou Xuefang was about to pick up the ginkgo seed, Dou Yitong suddenly said, "One person can eat up to fifteen ginkgo seeds! If you eat too much, you will be poisoned!"

"You just ate fifteen of them!"

These words were so loud that Gou Xuefang was stunned for a moment.

Then, taking advantage of this gap, Dou Yitong quickly stretched out his chopsticks and snatched the ginkgo from Gou Xuefang's hand.

He happily put it in his mouth.

At this time, Gou Xue just realized it.

Shouted, "I'd rather be poisoned to death!"

But Dou Yitong had eaten everything.

Shen Yinian laughed loudly, "Who told you not to read more!"

"Knowledge is power!"

Everyone burst into laughter.

Chen Er continued cooking on the other side, and what he was going to do next was still a Shandong dish.The name of this Shandong dish is very beautiful, it can be said to be picturesque, and it is the most beautiful name of the dish that Chen Er has ever seen.

But the materials and method are very simple.

This dish is called Wuyun Tuoyue, and it is a soup.

Wuyun Tuoyue is a famous local traditional dish in Qufu, Shandong Province. This dish is black and white, and the soup is clear and delicious, light and refreshing. It is a good product for sobering up.

Wuyun Tuoyue is a famous small-bowl soup dish of Confucius. It is a kind of soup bowl at banquets. It is also called a door-to-door snack. Sometimes it can also be made into a large soup bowl.Spread the nori into pieces.Use pigeon eggs to make round poached eggs, place them on seaweed, and add clear soup.The seaweed floating on the soup looks like dark clouds, and the pigeon eggs are like the bright moon leaning on the dark clouds.Therefore, it is named "Dark Clouds Holding the Moon".

Because the portion of this dish is small, one person can only eat one bowl, so Chen Er needs to calculate the number of people and make the portion according to the number of people.

You can no longer just cook big dishes like just now.

To make this dark cloud supporting the moon, only two ingredients are needed, seaweed and pigeon eggs.

The materials used are very simple, even very ordinary, and they don't seem to have many characteristics.However, the good "Wu Yun Tuo Yue" clear soup is fresh, delicious and mellow, and it is the best soup in the soup.

This is also a typical example of amazing deliciousness made with simple ingredients.

Because of the simplicity of the ingredients, the taste and essence of this Wuyun Tuoyue dish are all concentrated in the soup.The quality of the soup determines the essence of the soup.

To make dark clouds supporting the moon, clear soup must be used.Clear soup refers to a soup with delicious ingredients, less greasy, and a fresh taste.

There are many types of clear soups, and the taste of Wu Yun Tuo Yue made by different chefs must be different, because everyone chooses different clear soups, and the method will be slightly different.

The clear soup Chen Er chose today is loofah soup.

Zucchini is a very common ingredient.

"Compendium of Materia Medica": "Loofah, which was unknown before the Tang and Song Dynasties, is common in the north and south today. It is considered a regular vegetable. It is peeled when it is young, and it can be cooked or exposed. It is filled with tea. It is as big as a pestle when it is old, and its tendons are entangled like knots. It is woven, and it is dry after frost. It is used to wash pots, so the villagers call it "washing pot Luogua". There is a partition inside, and the seed is in the partition. It is shaped like a wilted seed, black and flat. Its flower buds and tendrils of young leaves are edible. also."

Loofah is delicious fried, boiled or cold, but Chen Er's favorite is loofah soup.

The loofah itself has a fresh and elegant smell, and it tastes soft and slightly sweet after being cooked.After the loofah is boiled into soup, the soup is filled with the smell of loofah. The soup is slightly sweet and has a light aroma, but it is richer than fresh loofah.

Chen Er thinks this is the correct way to open the loofah.It just so happened that a clear soup was needed today, so Chen Er chose loofah soup.

And it is very important that the soup made from the loofah is very light in color, almost no different from clear water, but has a strong aroma. It is the most suitable soup base for this dark cloud supporting the moon.

Chen Er washed and peeled the fresh loofah, then cut it obliquely into small pieces for later use.

Put only a little olive oil in the iron pan and heat it over medium heat. After the oil is hot, put ginger slices and stir-fry gently for a few times.Then put the cut loofah in it, stir fry it three times quickly, then pour in water, cook on low heat for 15 minutes, turn off the heat, and add salt.

Take out the loofah and ginger slices in the soup, and remove the slick oil on the surface.The remaining loofah clear soup can be used to cook Wuyun Tuoyue.

The production process of Wuyun Tuoyue is even simpler, and the whole process can be done without using a pot.

Chen Er first took out the small soup bowl and put it on the table beside him, then took out the seaweed soaked in water, wrung out the water, and put it in the soup bowl.Take out a spoon the size of a soup bowl.

Turn on the stove, add a spoonful of loofah clear soup to the spoon, then put the spoon on the stove, and slowly boil the loofah clear soup in the spoon.

Break a pigeon egg into it.

The heat gradually rises in the big soup spoon, slowly forming a thin mist, and the pigeon eggs are gradually formed in the soup spoon.

After the pigeon eggs are shaped and cooked, pour the hot soup and pigeon eggs into a bowl together.

Pigeon eggs are heavier than seaweed, so they naturally sink to the bottom of the bowl, while seaweed is light, so it floats slowly on the water.

At first glance, it really looks like a round moon supported by a thin dark cloud.

The seaweed is as thin as gauze, gently swaying in the water, adding a bit more dreamlike beauty.

Chen Er followed the same pattern and quickly made soup bowls for all the people.

When Dou Yitong turned his head to look, he happened to see a large number of small soup bowls placed on the table in front of Chen Er, neatly arranged, very spectacular at first glance.

Dou Yitong was taken aback, thinking that Chen Er had suddenly changed his sex, and he actually cooked so many dishes for them at once.

But when he took a closer look, those soup bowls looked exactly the same, and they should be the same dish.After all, Chen Er doesn't have the habit of using the same bowl for several dishes.

Chen Er beckons Dou Yitong to come over.

Dou Yitong picked up a tray and put the small soup bowls into the tray one at a time.

Then he looked at the things in the bowl carefully, and couldn't help but be amazed.

“This soup is delicious!”

Dou Yitong did not say that this dish is so beautiful, but that it is so delicious.Because this dish really looks like a picture scroll.

Inside the white porcelain bowl are clouds of seaweed and a round pigeon egg.

What's even more amazing is that the soup looks extremely clear without any variegation, just like the green stream flowing out of the forest.

There is also a light aroma unique to green plants in the aroma, which is rich and elegant, making people feel refreshed.

Dou Yitong took a deep breath, feeling a little tipsy.

"Master, what kind of dish is this?"

Chen Er washed his hands, "Dark clouds support the moon."

Dou Yitong's eyes immediately became blurred, as if there was a beautiful scene of quiet mountains and forests, dark clouds slightly stacked, and a full moon lightly supporting him.

"This name is so beautiful!"

　I actually forgot to click on scheduled release yesterday, I’m guilty!Good night everyone, I’m so sleepy (⊙o⊙)…

　　
　
(End of this chapter)