God of Cookery Live Room

Chapter 58 Burn down the kitchen?

Chen Er was processing the perch here, while Dou Yitong was pounding chestnuts.

After he had smashed all the chestnuts, Chen Er had already deboned the bass and carefully cut it into slices.

The snow-white sea bass fillets lie on the blue porcelain plate, which is very pleasing to the eye.

Dou Yitong couldn't help but admired, "The chef often says that my knife skills are good, but when I saw your knife skills today, I realized what it means that there is a world outside the world, and there are people outside the world."

"No, even our chef's knife skills are not good enough compared to yours."

Dou Yitong spoke very seriously and took it for granted.

Chen Er said with a smile, "Good knife skills can only polish the dishes, but it is not the most important thing. As long as the dishes are delicious, it doesn't matter if the knife skills are good or not."

Dou Yitong nodded very teachably.

Chen Er washed away the smell of blood from his hands, and then took out garlic, ginger, salt, and oranges.

He also ordered Dou Yitong to take out the steamed japonica rice.

The pounded chestnuts are then tossed with the Japonica rice.

"Peel the orange."

Dou Yitong hurriedly peeled the orange, but Chen Er only took the orange peel.

Cut into very thin strips with a knife.

Mix it into the polished round-grained rice and stir it together. When it is evenly mixed, add garlic, shredded ginger, and salt and stir it.

Chen Erdao, "There is one last thing missing."

So I found a jar, and after opening it, a refreshing sour aroma wafted out.

Dou Yitong rushed over to look, "It's Baimei!"

Seeing that Chen Er threw five or six white plums into the stirred rice, he said, "This stuff is old and sour."

Chen Er was choked by the sour smell in the jar, quickly closed the lid, and handed the large bowl of polished round-grained rice to Dou Yitong.

"It just needs to be sour...add two tablespoons of vinegar and mash it all into a paste."

Only then did Dou Yitong remember that he was still holding an orange in his hand, "What about this..."

Chen Er sprinkled a fine layer of white sugar on the sea bass fillets.

"Just eat it."

Then he clapped his hands, picked up a piece of orange and threw it into his mouth, "Well, it's okay."

Looking at him again, he said, "Hurry up and eat."

Dou Yitong was busy pounding the rice, he opened his mouth and threw a big piece into his mouth.

Immediately, Tara lowered her face, her eyebrows and eyes were all wrinkled, and she didn't even dare to open her mouth, for fear that she would spit out when she opened her mouth.

I dare not vomit again, wasting food.

Only after eating them all did he run to find water.

After drinking a large glass of water, my mouth is still sour.

"You lied to me, this thing is about to acidify your teeth..."

Chen Er answered him very seriously, "I only said it was okay, but I didn't say it was sweet, how could it be called lying to you."

Then he saw Dou Yitong's aggrieved look again, which made him laugh secretly.

While Dou Yitong was pounding the japonica rice.

Chen Er then brought out several large crabs steaming in the steamer.

Set aside to cool.

Then make the soup.

The name of this dish is carved gold dragon and phoenix crab.

According to the recipe, it is drunk crab, which is marinated with distiller's grains, salt, wine and vinegar.

However, the specific pickling method is not detailed.

It may be that it has been lost for a long time.

Chen Er pondered for a while and came up with a way.

It is to use eight pieces of crabs to half-open the crabs, keep the crab shells, but leave enough gaps to come out.

Make sure that the flavor can fully soak into the crab when marinating.

After preparing the marinated soup, pour it all into the urn.

Chen Er took out eight crabs and began to unravel the crabs.

Then put the crabs in and seal the lid.

Dou Yitong brought over the mashed japonica rice.

Chen Er nodded in satisfaction.

Dou Yitong took the opportunity to ask, "What's the name of the dish?"

Chen Er pointed to the Japonica rice paste that had turned yellow.

"This is called 齑, and it can be called 齑 powder. A 齑 is something that is thin and broken."

Then he evenly poured the powder in his hand over the sea bass fillet.

"Now this dish is called Jin Yu Yu Kui."

Dou Yitong clapped his hands and said, "This powder is yellow, and the perch fillets are as white as jade. Isn't it 'Golden Jade Knuckle'!"

Chen Er folded two fresh camellias from the vase and put them on top.

The color of the camellia is bright red, and the porcelain plate on which the vegetables are placed is blue. The combination of the two colors must be gaudy at first glance.

But the golden jade on the dinner plate is orange-yellow and white as jade. Several colors match each other, which is fresh and eye-catching but not dazzling.

Dou Yitong happily held the dinner plate and put it in the food box beside him.

Chen Er glanced at the time, "The soup on the stove is ready, go, turn off the fire first and bring it here."

Dou Yitong hurriedly brought it over. The purple clay pot was still steaming.

Chen Er took out the salt, quickly reached out to uncover the lid, and then sprinkled the salt.

Immediately after sprinkling the salt, take a spoon and give the pot a few quick stirs.

He immediately closed the lid again.

The whole process takes only a few seconds.

Dou Yitong felt that his eyes were almost blurred.

Before responding to anything, Chen Er had already closed the lid.

The purple casserole is as if it has never been touched.

If it wasn't for the smell of Polygonum multiflorum in the air, Dou Yitong might really think that he was dazzled.

Chen Er raised his hand to ask Dou Yitong to bring the purple casserole into the big steamer to keep it warm.

"Since there is a warming cabinet here, why do you need to set up a steamer to keep vegetables warm?"

Dou Yitong was very puzzled.

Chen Erdao, "I don't like the heat dissipation method of that thing, and I don't like the smell inside."

Dou Yitong looked at the big steamer half understanding.

This thing seems to be newly made, the fragrance of bamboo is still there, and it smells really good.

Chen Er was already busy with the next dish.

This is dessert, almond porridge.

It is very particular about the heat, and the cooking time is very long.

First wash the japonica rice, spread it on the bottom of the purple clay pot, and then spread a layer of wheat flour.

Cut the puff pastry into small pieces and add the crumbled maltose.

Crush the almonds and sprinkle on top.

Add goat milk and cook over low heat.

Let the aroma of maltose float out after simmering for another 10 to [-] minutes.

Chen Er told Dou Yitong the time and told him to be careful.

Then go prepare other ingredients.

The next dish is a cold dish, which was rumored to have been praised by Empress Wu Zetian.

It's called cold silver bars.

Take Yanshi silver bars, add onion, ginger, garlic powder, rattan pepper powder, fennel powder, and fresh millet pepper to cut.

Sprinkle with white sesame seeds.

Boil the rapeseed oil on a high fire and pour the hot oil.

Stir well and serve.

Chen Er was worried that the dish would lose its flavor when the rapeseed oil was cold, so he didn't pour the hot oil first, but just put the seasoning on it, and then put it aside, and then poured the hot oil when the dish was finally served.

Dou Yitong stayed aside and had nothing to do.

Chen Er thought for a while, then told him to find Gou Xuefang, and asked him to send someone to cut an earthen stove with mud in the corner of the backyard for use.

Dou Yitong couldn't figure it out, so he hurried to find Gou Xuefang.

Gou Xuefang was even more confused.

Gou Xuefang thought for a long time before coming to such a conclusion.

"Oops, this kid probably burned my kitchen down, so I have to start a new stove now!"

"That's okay! Hurry up, or I won't be able to eat when it's time for dinner, and my grandpa will have to wash and strip the three of us to eat!"

Then hurriedly took people and ran to the backyard to set up the stove.

　Thank you [who named me] and [Hey, hello] for the tip! (*￣︶￣*)
　　
　
(End of this chapter)