God of Cookery Live Room

Chapter 89 It Looks Ordinary

The first five courses looked ordinary.

A plate of stir-fried green bamboo shoots, a plate of bad goose feet, a plate of roast duck, and a thick soup made from unclear ingredients.

The last dish was the weirdest, some yellow stuff was fried in flour.

It looks like an egg but not like an egg.

Like a plant and not like a plant.

Everyone tasted those dishes one by one.

Stir-fried green bamboo shoots in soy sauce is the most common dish, and everyone stretched their chopsticks to it first.

The lettuce was surprisingly tender.

It's just like the buds just pulled out from the branches, but it's a little fresher and crisper than those buds.

Generally speaking, if you want to get such tender lettuce, you must choose young ones, or try to stay away from the roots.

But the portion everyone is eating now is several times more tender than the usual tender lettuce.

Excellent taste.

If rinsing the mouth with the cup of pekoe silver needle just now is refreshing and refreshing, then the stir-fried green bamboo shoots that we are eating now are completely opening up everyone's sense of taste.

The stir-fried green bamboo shoots still have a slight spicy smell, but they don't taste like chili.

There was not even a trace of chili pepper on the plate containing the green bamboo shoots.

This is surprising.

Everyone ate with gusto, but Zhao Jiuxiang immediately tasted that this dish was not made by Chen Er.

Although this stir-fried green bamboo shoots was good, it didn't have an amazing taste and was far inferior to any dish Chen Er had cooked before.

How could Chen Er's craftsmanship regress in a short period of time.

One customer praised, "This dish tastes so wonderful, I don't know how it was made."

The housekeeper at the side knew that he might have to stand here to explain.

He secretly grimaced, it was already a pain to stand and watch others eat, and now he had to hide his saliva and keep explaining.

He finally understood why Chen Er dragged him to explain everything.

That kid had already planned it!
"This dish is one of Master Liu's specialty dishes. Master Chen changed the recipe a little for him."

"Lettuce is made from the best green bamboo shoots from the vegetable gardens in the south of the Yangtze River. After picking it from the vegetable garden, remove the tenderest part at the top, then the oldest part at the root, and only select the middle section."

"Then shave it down to the thickness of a finger."

"When cooking, only use such a piece. Therefore, the taste is tender and crisp, refreshing and slightly sweet, and will not be astringent or bitter."

It is such a troublesome way to choose vegetables, no wonder it tastes so refreshing.

The top of the lettuce is too tender, and it is difficult to achieve a crisp texture after stir-frying.

The roots of lettuce are too old and taste bad.

The skin of lettuce secretes a liquid, which tastes astringent and bitter.

Therefore, when peeling lettuce, try to remove as much skin and flesh as possible.

If you only choose the middle section and cut it to the size of a finger, you will naturally not have the above worries.

"Did you use chili peppers in the cooking? Why didn't you see the chili peppers? Was it scooped up when you started cooking?"

The housekeeper swallowed secretly.

"The water poured into the pot when stir-frying green bamboo shoots is the water that boiled fresh green peppers in advance. Therefore, the stir-fried dishes have a mild spicy taste of peppers, but they don't have the choking taste of peppers when they are fried."

Here we choose to use fresh chili instead of dried chili, because fresh chili has a unique fresh smell of plants, and the flavor of cooking is better.

Dried chili is processed, and the spicy smell will be more intense.Not suitable for this dish.

Zhao Jiuxiang listened to it and nodded again and again. Chen Er's improvement really hit the point.

Everyone went on to eat other dishes.

Slotted goose palm is a famous dish, which was especially popular in Ming and Qing Dynasties and has been passed down to modern society.Its method has been improved many times by chefs from all walks of life, and it is already very perfect.

Everyone is also looking forward to seeing what is different about today's trough goosefoot.

As soon as the bad goose palm entered the mouth, everyone immediately noticed the difference.

There is a strong aroma from the bad goose palm, a kind of sweet fruity aroma.

Can't tell what fruity aroma it is.

Everyone just feels that when the goose paw is chewed in the mouth, it brings a soft touch and flips back and forth on the tip of the tongue and teeth.

The fruity aroma is strong, even covering the bad smell.

He even chewed all the goose feet and swallowed them, and the fruity aroma still lingered in his mouth.

It seems that what I just ate was not a goose palm, but a fruit.

We have never eaten such a bad goose palm.

Some people have a keen sense of taste, and after eating two in a row, they can tell what kind of fruity aroma it is.

"It has the aroma of cherries, but this cherry aroma is different from the cherries we usually eat."

"The aroma is sweeter, more concentrated, and has a hint of leafiness."

It turned out that the bad goose feet were soaked in cherry juice for half an hour before being served in the steamer.

When serving the steamer, the steamer is specially covered with branches and leaves of cherries, and then fresh cherries are piled on the goose palms.

And this kind of cherry is not the kind of cherry that everyone usually eats.

It is a small cherry from Sichuan, the largest is only as big as a thumbnail.

After the redness, the color is deep red, not dark red.

The skin is extremely thin, the core is small, and the meat is juicy and soft.

It will break if you touch it lightly, and it is difficult to transport, so most of them are produced locally and sold locally, and cannot be transported to other places.

This time the cherries were specially sent by Zhao Jiuxiang to buy them, and they were transported by air. They took a lot of effort to protect them, but they still rotted a lot. When they were transported to the kitchen, one-third of them were rotten.

I have eaten the refreshing green bamboo shoots and the sweet and rich bad goose palm.

Eat the authentic Yanjing Roast Duck again, it feels like you have just walked out of a lush green bamboo forest, and before the refreshing breath fades away, you have come to a large sea of ​​flowers that can make you lose your way.

The aroma is thick and strong, which makes people turn upside down immediately, but they can't put it down.

This roast duck is just like this, plump, juicy and extremely fragrant.

Pick up a piece of roast duck meat with chopsticks, and the hot oil will flow out immediately, sticking to the chopsticks.

The skin of the roast duck has a slight burnt aroma, some are crispy and some are hard.

With a light pull, the real piece of skin was torn off, revealing the tender white duck meat inside.

Dip some of the sauce in the small dish, and roll it together with the duck skin in a thin white pancake.

Put it into your mouth, and go down in one bite, and your mouth will be full of oil.

The aroma of sauce and duck fills the mouth.

This roast duck tastes different from the roast duck outside.

The roast duck here is more fragrant and tastes better.

Everyone is also a bit knowledgeable, and immediately knew that the roast duck was roasted over charcoal fire.

That's why it has such a pure burnt aroma.

It's just a test of skill to be able to roast the duck over charcoal fire without letting the smell of charcoal fire into the duck.

Once the barbecue is contaminated with the smell of charcoal fire, even the most delicious meat will be useless.

So now the roast ducks in many large restaurants or restaurants are roasted in professional ovens.

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(End of this chapter)