God of Cookery Live Room

Chapter 53 In the Dictionary of Foodies

There are more than ten dishes on the table.

Chen Er took the last dish, which was preserved with one heart, and placed it on the dining table.

Then he poked Zhu Rong who was already stunned.

"Sit down."

Zhu Rong quickly wiped the corner of his mouth with his hand, and sat down after making sure that there was no drooling.

Then he stared blankly at the large table of dishes in front of him, "There are so many dishes, I have to eat them all..."

In a blink of an eye, Chen Er looked over and quickly changed his words.

"Don't worry Chen Laoshi, I promise to complete the task!"

Chen Er sat down beside him, "Don't worry, I won't let you die."

Then he also picked up the chopsticks.

Zhu Rong scratched his head in embarrassment.

The camera thoughtfully gave a panoramic view of the dining table.

Then, according to Chen Er's introduction, he scanned the dishes one by one.

"This is the first dish, Xianren Shao."

"脔 means small pieces of meat, and this Immortal Pork is slow-cooked chicken nuggets in milk."

The camera stays on the purple casserole emitting wisps of white smoke, filled with milky white soup, thick and pure in color, even the chicken pieces are stewed white, and each piece of chicken seems to be the same size.

The snow-white pieces of meat were half submerged in the milky white thick soup, and with the white smoke coming out of the soup, it really felt a bit fairy-like.

Chen Er signaled Zhu Rong to pick up vegetables.

Zhu Rong quickly grabbed a piece of chicken and threw it into his mouth.

It was so hot that he grinned.

But the piece of meat in his mouth was rich in aroma, soft and tender, making him reluctant to throw it away.

So he had to grin wildly and chew quickly.

Chen Er also picked up a piece and blew off the hot air before putting it in his mouth.

"Fresh milk has been simmered for a long time, and it naturally ferments a light sweetness. Chicken itself is a meat rich in collagen. The combination of the two, after a long simmer in the pot, the fresh one Fresher, purer is purer."

"This is a very pure taste. The milk is smooth and the chicken is delicious. When chewing in the mouth, the aroma of the milk wraps the chicken rolling back and forth between every tooth, which is endless aftertaste."

After Chen Er finished speaking, he looked at Zhu Rong who bowed his head and ate wildly.

"How do you like the taste?"

Zhu Rong raised his face, his mouth was still moving, and he said inarticulately, "It's delicious...it's so delicious..."

Chen Er smiled, and gave him a bowl of soup, "Don't choke."

Then he also drank a small bowl.

Then he breathed out comfortably, "This soup is delicious."

"The aftertaste of milk is long and warm, and it also contains a strong aroma of chicken soup, which is a little more fresh and sweet than ordinary chicken soup for aftertaste."

Whenever Chen Er started to introduce the dishes, the barrage would be extraordinarily clean.

Everyone has a tacit understanding to send barrage, so as not to block the dishes on the screen.

Even if occasionally someone can't hold back and wants to send one or two barrages, try to send them at the top or bottom.

The camera moved to the next dish, a plate of sliced ​​beef intestines.

Chen Er picked up a piece and put it in front of the camera.

Everyone saw a trace of heat coming out of the flat cut surface of the beef intestine.

It is wrapped with brown sheep bone marrow, tender green astragalus and slender minced lamb.

The tender green leaves wrap the brown sheep bone marrow, like a small brown flower blooming in the intestines of a cow.

Tough and fresh.

"This is the second dish, Tonghua Soft Beef Intestines."

Chen Er turned the chopsticks in his hand.

Everyone saw the piece of cow intestine dangling in front of their eyes.

It was so shaking that the saliva was almost left behind.

Chen Erdao, "The plant fragrance of Astragalus membranaceus has dispelled the fishy smell of beef intestines and mutton."

"There is a slight bitterness in the aroma, which should be related to the medicinal properties of Astragalus."

Throw Tonghua soft beef intestines into your mouth.

His teeth bit down on the beef intestines lightly. The beef intestines were tough and elastic. After chewing twice, Chen Er broke open the intestines and ate the contents.

The first thing that lands on the tongue is the marrow of sheep.

It's as soft and waxy as wet sugar, after a few twists and turns in the mouth, it melts on the tip of the tongue.

The aroma of bone marrow has a faint smell of sheep blood, and the tender lamb is wrapped in astragalus.

The taste of Astragalus has the unique freshness of plants and the slight bitterness of medicinal materials.

The combination of the two is indescribably refreshing, and it is a completely different taste experience from the tenderness of lamb.

"It's like barbecue meets cold beer, and dumplings meet fresh vinegar."

"The collision of two foods with very different tastes can give people a huge contrast experience. But it makes people never forget."

The following chicken with green onion and vinegar is a perfect display of Xianji.

The chicken steamed with shallots is extremely tender.

Chen Er stretched out his chopsticks and touched a piece of chicken with a light tap.

It was as if the whole chicken would fall apart with a few more touches, and the shredded chicken was clearly visible. When zoomed in in front of the camera, it was as delicate as the petals that were torn off.

Chen Er picked up the piece of chicken and dipped it into the vinegar dish.

"The vinegar this time is old vinegar from SX."

"The vinegar has a strong aroma, and it can make your mouth sour before you taste it."

Put the vinegar-dipped chicken in your mouth.

The strong sour smell rushed to Chen Er's forehead.

"This kind of vinegar aroma is sour and sour, which not only stimulates the taste but also opens up the appetite."

"The chicken is steamed without adding any extra ingredients, except shallots."

"That's why the chicken has a rich scallion fragrance. When I first put it in my mouth, I felt that the scallion fragrance seemed to suppress the aroma of the chicken."

"But after chewing a few more times, you will find that under the scallions, there is the umami taste of the chicken."

"The purest umami taste of chicken, without any other interference of taste experience, the chicken is fresh and tender, after staying in the steamer for too long, almost a piece of chicken has been fully steamed by the heat. It seems to stay in the mouth too much After a while, it will melt the tip of the tongue by itself."

"Tender to the extreme, fresh to the extreme!"

Sure enough, to ensure the freshness of food, it is still necessary to use vinegar reasonably.

Vinegar is king.

While Chen Er was speaking, Zhu Rong who was at the side had already picked off more than half of the chicken and ate it.

Seeing Chen Er looking at him, he didn't even have time to wipe off the vinegar marks on the corners of his face and mouth, but he held a small saucer of vinegar and said, "Chen Laoshi, can I call vinegar again?"

Chen Er laughed twice and said, "I underestimated you, you have quite a good appetite."

Zhu Rong had already eaten up the few dishes introduced just now, and now he actually ate more than half of a chicken.

Zhu Rong said, "In the dictionary of foodies, there is absolutely no word that can't be eaten, these few words!"

Then he picked up the small vinegar dish, "Vinegar, vinegar..."

After getting the vinegar, Zhu Rong began to gorge on the food again, humming a little tune, picking up a piece or two of food and dangling it in front of the camera from time to time.

A look like, "Want to eat? I won't give it to you!".

Ride a snail to the well-off: "Where is the address of Brother Pork! I will mail you a bomb!"

Watermelon is not east melon: "With his appetite, I'm afraid he can eat it even if you mail the atomic bomb!"

Tea eggs invade the earth: "We can consider airdropping pork brothers to Australia to eat kangaroos, and by the way, it can also solve Australia's ecological balance problem."

Eat a pound: "I suggest airdropping the country and eating up all their kimchi. Without the kimchi as a base, let's see how arrogant they are!"

A tiger in his heart: "Kimchi can also make confidence? I wait for the Chinese people to tremble with the 5000-year-old recipe."

(End of this chapter)