God of Cookery Live Room

Chapter 93 Cream Biscuits of the Wei, Jin, Southern and Northern Dynasties
Chen Er took out some ingredients.

"As we all know, most girls like to eat sweets."

"Today the anchor is here to teach you a very simple dessert, even if it is a little benefit for single children's shoes, in case it is useful one day."

In front of Chen Er was a jar of fresh milk, a small bag of flour, and a bowl of honey.

"Today I'm going to make a snack that was very popular during the Wei, Jin, Southern and Northern Dynasties."

"It's called Jiebing."

Chen Er divided the milk into two parts.

Put one portion in a pot and bring to a boil.

One portion is placed in a large bowl and mixed with honey.

After mixing, taste the taste and feel that the sweetness is moderate, then add flour and knead the dough.

Chen Er said while kneading the dough, "Jianbing is equivalent to the small butter biscuits in the Wei, Jin, Southern and Northern Dynasties."

"It is said in "Qi Min Yao Shu": It is necessary to mix water with honey to soak noodles. If there is no honey, boil jujube to get juice. Beef and suet paste is also available."

After a while, the dough gradually took shape in Chen Er's hands.

Because of the addition of milk, the dough is white and moist, and the color is very beautiful.

"In order to ensure that the milk taste in the cut cake is pure and full of umami. Let's not add water, so as not to dilute the taste of milk."

After the dough is kneaded, stretch it into a rectangle and cut it into small squares with a knife.

Set up another pot on the stove, and fill it with clear oil that can submerge the noodles.

After the milk on the other stove is boiled, pour it out.

Put the biscuits one by one into the boiled milk and wrap them around.

Then put it into the hot oil pan to fry.

Fry until lightly browned on both sides, then quickly remove and dry.

After all the noodles are fried, wrap them in boiled milk.

Expose in the sun.

When the milk on the surface is curdled and the surface of the cake is white, the cake is ready.

Chen Er neatly stacked the snow-white sliced ​​cakes on the emerald green plate.

Then it was served on the table.

Then I went to the kitchen to fetch a plate of fish bream.

Gou Xuefang finished eating in the living room and was lying comfortably on the sofa winking at Chen Er.

Chen Er didn't bother to pay attention to him, and called the camera to come over and take a close-up of two things on the table.

The first thing that caught everyone's eyes was the plate of snow-white biscuits.

It looks very ordinary, but Bai Shengsheng looks very cute.

Like biscuits made of snowflakes, lying quietly on a green plate.

It seems that there are snow-white flowers blooming in the large green leaves, which are eye-catching and stunning.

Chen Er directly reached out to pick up a piece of cake and brought it to the camera.

"The milk has solidified on the outer layer of the cut cake, so the white layer you see now is milk."

"I heard that the cut cakes shatter in the mouth and are as crisp as snow."

"We'll see today to see if that's the case."

As he spoke, he passed the biscuit in his hand to his mouth, then opened his mouth and bit down a large piece.

The camera moved forward, magnifying the scene in front of millions of people.

Everyone saw that Chen Er's teeth suddenly bit the snow-white piece of cake, and with a slight force, the cake was split into two very neatly.

Everyone even heard a "click".

Then I saw countless snow-white crumbs popping out from the cake, flying out with the vibration of the cake.

Like snowflakes.

A large piece fell on the table.

Even the corners of Chen Er's mouth were stained a lot.

The cut cakes are fried crispy but not hard.

Because the milk and flour are well mixed, the biscuits are full of milk aroma as soon as they fall into the mouth.

Before Chen Er could use his teeth to chew, the biscuit melted slowly in his mouth.

Chen Er ate the remaining half and said, "The biscuit is very sweet, but it's not the sweetness of candy or the sweetness of other sweets."

"It's a kind of fragrant sweetness. The sweetness is very light but just right, and the aroma is strong and distinct."

"The aroma of milk is the strongest, with a unique milky taste. Then there is the aroma of flour, which is light and light, with a noodle aroma. Finally, there is the aroma of honey, which is sweet and floral."

"What's even more rare is its texture. It's really as crisp as snow. One bite, it's as if the cake is made of snowflakes. It's extremely light and crisp."

Then the camera moved to the fish on the other side.

Fish bream is a food made from fresh fish, that is, it is eaten half-raw.

So this plate of fish bream looks like freshly cut raw fish.

At most, this dish doesn't look fresh.

And it was stained with a lot of light-colored sauces.

Chen Er pointed to it and said, "This is the fish bream that the anchor cooked in Sichuan last time. It was buried in the ground for seven days and sent back."

"Bream fish was originally a method used by the ancients to prevent fresh fish from going bad."

""Shuowen·Fish Department": bream, Tibetan fish."

As Chen Er spoke, he picked up a piece of fish fillet with his chopsticks.

"It was only later that bream gradually became a delicacy. It was especially popular in the Song Dynasty."

"During the Northern Song Dynasty, Huang Tingjian once ate oriole bream made from birds."

"As for fish bream, it was a food for nobles from the Southern and Northern Dynasties to the Sui and Tang Dynasties. Ordinary people seldom eat it, because bream fish is troublesome to handle and requires a lot of ingredients."

Chen Er sniffed the fish on the chopsticks and said, "The fish is buried in the soil, and after seven days of fermentation, the flavor becomes more unique."

"Some light acidity, and a unique smell after fermentation."

Chen Er ate the fish.

The fermented fish meat is softer.

Even the fish bones are softened by soaking in wine and other ingredients.

"Compared with fresh fish, fish meat has less fishy smell and more unique aroma after fermentation."

Just like a good wine that has been cellared for a long time, the smell when it is suddenly opened is long and mellow.

"What's even more rare is that the freshness of the fish meat is well preserved in the fish bream."

"This delicious smell is not inferior to fresh fish, but because it is soaked in bamboo leaf green wine, it brings some fragrance of bamboo leaves and wine."

Chen Erlian ate several pieces.

"It tastes delicious, just like eating fresh fish fillets, but it is more fragrant and tender than fresh fish fillets."

After finishing a plate of fish bream, Chen Er wiped his mouth and said with satisfaction, "Using bamboo leaf green wine to make fish bream is the best choice."

"The taste of Zhuyeqing is mellow and sweet, just like Hsinchu after the rain. The carp is plump, and the meat is tender and fresh, just like the Qinghe River passing through the valley. When the two are combined, and then hidden in the soil, after opening, the fresh and pleasant taste, Not even the morning dew can compare."

The fans outside the screen have already been told by Chen Er that they don’t even want to blink their eyes. If they move their mouths again, they may need to hold an empty bowl in front of them to catch their saliva that is about to flow down three thousand feet .

Just as Chen Er was about to end the live broadcast, he found that there were a lot of gifts popping up on the screen.

And it's still a very unfamiliar ID number.

　Thank you [A Little Air] [Shang Ziqing] [Cute Matcha Cake] for your tip!

　　O(∩_∩)O hahaha~ happy

　　
　
(End of this chapter)