God of Cookery Live Room

Chapter 51 People in the Tang Dynasty Eat Cheese too

Among the three dishes on the stove, Tianxue was cooked first.

In order to prevent the dishes from getting cold, Chen Er specially brought a large five-layer steamer and put it on the stove, then put the prepared sweet snow into a porcelain cup, and put the steamer on to keep it warm.

Then he turned and pointed at the freshly stuffed Tonghua soft beef intestines, "This dish does not add any seasoning during the process of stirring the ingredients into the beef intestines. In order to increase the taste, we need to adjust a bowl of soup and pour it over the beef intestines. Intestines, and then steamed in a steamer, so that the taste can be tasted."

Chen Er fetched the seasoning and a small bowl.

"As for what seasoning to put, it all depends on personal taste."

"The anchor prefers the thick mutton bone soup, with salt and fennel powder, and a little vine pepper powder."

While talking, pour salt, fennel powder, rattan pepper powder into the mutton bone soup and stir well.

"Remember, add the seasoning while stirring to make the taste more even."

After preparing the soup, Chen Er handed the bowl to Zhu Rong.

Zhu Rong was stunned for a moment, "This is about to start? I'm not ready yet..."

At least you have to digest the green grapes in your stomach before you can open your belly and eat your fill.

Chen Er shook his head, "How about the smell?"

Zhu Rong poked his head out carefully and sniffed, then hastily gave a thumbs up.

"It's so fragrant! And there is almost no mutton smell!"

Chen Er nodded, "Just like it."

The soup is then poured over the beef intestines and placed on the top of the steamer.

"Tonghua soft beef intestines are still raw. In order to prevent the smell from passing through, it must be steamed on the top layer."

Chen Er clapped his hands and took out a whole broiler chicken from the refrigerator.

Disemboweled, gutted and washed in stream water mixed with crushed ice.

"Adding crushed ice to the water not only keeps the meat tender, but also removes the bloody smell faster."

After washing, temporarily set aside to dry water stains.

"The fifth course, chicken with green onion and vinegar."

"There is only one thing about this dish, fresh and tender."

"No extra seasoning is added, only two seasonings, onion and vinegar, are combined with the chicken. It tastes unique."

Zhu Rong couldn't help asking, "Chen Laoshi has eaten?"

Chen Er took out a large handful of green onions and began to wash them. When he heard him ask this question, he shook his head without thinking, "I haven't eaten it, it's the first time I made it today."

Zhu Rong widened his eyes, "Then how do you know that the flavor is unique?"

Chen Er replied very seriously, "Because that's what's written in the recipe."

Zhu Rong: "..."

The fresh and tender shallots are washed and divided into several strands, tied into small knots, stuffed into the chicken belly, and then put a few crushed ice cubes together.

Then put the whole chicken into a small cup, covered with scallions, and put ice cubes instead of water.

"Ice cubes absorb heat faster, and putting them in the chicken belly can not only speed up the heat dissipation, but also keep the chicken fresh and tender."

Chen Er counted the time very well, as soon as the lid was put on the cup, the longevity porridge on the stove was ready.

Chen Er quickly poured the porridge into the small purple casserole, and then closed the lid.

When Zhu Rong probed over, he couldn't even smell the slightest fragrance, only a hint of sweetness.

Chen Erdao, "When making a banquet, you must have sharp eyesight and quick hands. Before the banquet is started, the dishes that are cooked first must be kept warm in the steamer immediately. It is best not to emit any smell, so as not to damage the taste of the food."

For the next few dishes, it will be much faster.

Without the stew, it saves a lot of time.

When the fairy dumplings were ready, Chen Er quickly spread out a few sheets of noodle cakes and brought a small three-layer steamer.

The noodles are placed on the bottom layer, and a few crabs are placed on the top two layers.

Serve on the stovetop to steam.

"The name of this dish is Gold and Silver Stuffed Flowers."

"Steamed crabs take crab roe and crab meat, sandwich steamed cakes together, and roll them up..."

Chen Er picked up a rolled steamed pancake and put it in front of the camera.

"Be careful during the rolling process, don't break the steamed cake, and don't mix the crab roe and crab meat together."

"After rolling, you can gently roll the steamed cake rolls with your hands. Then cut into pieces with a knife."

The sliced ​​steamed cake rolls lay round on the dinner plate, the golden crab roe and snow-white crab meat neatly next to each other, surrounded by steamed cakes.

"Crab meat is silver, and crab roe is gold. Put the two together, and then cut them into sections, isn't it 'gold and silver sandwiched with flowers and flattened'?"

"Crab roe has a strong fishy smell. If the steamed cakes are contaminated with fishy smell, the taste will be compromised. Therefore, we must find a way to get rid of the fishy smell."

Chen Er turned around and took a handful of fresh honeysuckle, and evenly sprinkled it on the flat section of the honeysuckle.

"Honeysuckle has a fragrant smell and a slightly bitter color. It is best used to suppress the fishy smell of crab roe."

Put the truncated ends of the gold and silver sandwich flowers on a steamer to keep warm.

Chen Er quickly cooked two more dishes.

They are Yuyu Hidemaru and Jinlingzhi.

Yuyu Hidemaru looks a bit like a small braised lion's head in soup.

In fact, it is meatballs, but the ingredients are quite special.

Mix minced meat and eggs, knead into meatballs, but leave a space in the middle, and inject vegetable juice.Then wrap it up and cook it in a pot.

The boiled soup is a pre-adjusted vegetable soup without any seasoning, boiled on high heat, poured in big bone broth, and then put in various vegetables.

Lastly, add the meatballs.

After the meatballs are cooked, the vegetable juices in the middle will evaporate, leaving a gap, and the meatballs will all float on the surface of the soup.

The white and tender meatballs are like a fat man in a hot spring, so the name of the dish is Tangyuxiuwan.

As for Jin Lingzhi's method, it is simpler.

Mix some preserved fruits or vegetables with various kinds of meat and shape them into the shape of golden bells, and put them on the iron plate to cook.

After finishing, Chen Er exhaled, "There are still eight dishes left."

"The name of the next dish is Bailong."

Chen Er took out a fresh mandarin fish, removed the scales and guts, and washed it clean.

Shred quickly.

Then spread on a piece of shepherd's purse.

Steam in a steamer.

"Peach blossoms and flowing water mandarin fish are fat. Even though it's not March, mandarin fish is still quite fat."

"Among fish without spines, mandarin fish is the freshest. The best way is to steam it."

"This white dragon is steamed mandarin fish shreds."

"Shepherd's purse is the top grade of wild vegetables. It tastes very fresh, and the leaves are plump and beautiful. Steaming it with mandarin fish can remove the fishy smell and increase the aroma of mandarin fish."

After Chen Er explained, he turned around and brought two small earthen pots, opened one of them, and took out a few pieces of creamy yellow square cakes from it.

A faint scent of fermented milk floated into Zhu Rong's nostrils.

He quickly asked, "Ms. Chen also made yogurt?"

Chen Er took out six pieces of milk cakes.

"This is a milk cake fermented with goat's milk."

Six pieces of milk biscuits are neatly placed on the long marble table.

It was as tender as freshly made tofu, as if it would break if poked, Zhu Rong asked curiously, "People in the Tang Dynasty also ate food made from goat's milk?"

Chen Er opened another earthen pot, and a creamy aroma suddenly wafted out, hitting Zhu Rong's nose straight.

"It smells so sweet!" Zhu Rong couldn't help but move over to take a look.

Chen Er scooped out a spoonful of semi-solid milky white stuff from the clay pot.

It's from above that the flavor comes out.

Zhu Rong stared at the ball curiously for a while, then turned his eyes to Chen Er, showing a look of helplessness.

"Come on, try it." Chen Er gave him a spoonful.

Zhu Rong only took a sip, and immediately jumped up!
Incredibly authentic, "Cheese? Cream?!"

"I'll wipe it! People in the Tang Dynasty still eat cheese!"

Chen Er said with a smile, "This is called short cheese, which is equivalent to cheese or butter in ancient China."

"What's so strange about this? People in the Tang Dynasty ate not only cheese but also popsicles, and people in the Song Dynasty also ate shaved ice."

PS: Which reader has a book list, can you help me add one, Husky's Gaze JPG.
Thanks to Jun Moyao and Yehua Ten Miles of Peach Blossom for sending Bai Qian a reward!

(End of this chapter)