God of Cookery Live Room

Chapter 130

After Shu Dongren left, Dou Yitong felt very baffled.

"My master is so handsome, she doesn't like a living person, but she actually likes an old book?"

Chen Er glanced at him.

Dou Yitong muttered to himself, "I really have no vision."

Two days later, Chen Er woke up early and took the soil urn that had been exposed to the sun for two days back to the kitchen.

Carefully remove the sealing soil and uncover the lid.

A strong sour gas came to the face.

This sour smell is different from the smell of vinegar.

Some fishy, ​​sour with a hint of fermentation.

Chen Er picked up the chopsticks and poked it into the urn, the smell became even stronger.

The pieces of fish in the urn had fermented so thoroughly that they were as rotten as if they had been cooked.

He picked up the rice wine boiling on the stove and poured it all into the earth urn.

The aroma of rice wine is strong. After heating and boiling, the aroma of rice becomes clearer, and the aroma of the wine becomes longer and softer, with a heart-warming intoxication.

Chen Er used chopsticks to stir constantly in the soil urn, making the rice wine and fish cubes blend more perfectly.

After stirring for a while, the smell from the urn is already very different.

The aroma of the wine and the smell of fermented fish pieces are mixed together, with a slightly drunk sourness, a bit dull aroma, and a warm and smoky feeling.

The aroma of the wine has faded, and the fishy sour smell of the fish has also faded.

The smell becomes more mild and pleasant.

Sour but not choking.

Chen Er sealed the lid again, hugged the earth urn, and shook it vigorously up and down for a while.

Then he listened carefully and felt that the sound of the water in the urn had become muffled, so he stopped.

Take the earth urn and rush to the restaurant.

Dou Yitong was a little anxious, "Master, if you don't come for a long time, I thought you didn't want to do it..."

Chen Er smiled and said, "Am I so self-willed?"

Dou Yitong didn't even have the slightest hesitation, and nodded repeatedly in agreement.

Chen Er reached out and knocked on his head.

"Let's go."

Chen Er first made an almond porridge, and when Zhao Jiuxiang came, he served it to him immediately.

Then began today's main event.

Chen Er gave Dou Yitong a serious explanation of the precautions and practices.

"Your grades in this exam are good, which shows that you are very hardworking. But that knowledge is just for you to lay the foundation. As a chef, you have to be good at your craft."

"Tomorrow, you pick a dish yourself and cook it for me."

Dou Yitong nodded quickly.

Chen Er turned on the live broadcast and greeted everyone first.

Then he said, "Today's dish is stuffed broiled white fish."

"Such as the title, today's subject is white fish."

Dou Yitong put the washed and peeled white fish on a plate and brought it over.

Chen Er held up the plate and said, "White fish belongs to the family Cyprinidae, commonly known as big white fish or cock-mouthed white fish. It has a long body, very flat sides, a straight head and back, and a bulge on the back of the head. Now, that's the one in my hand." "

"White fish is white and tender, delicious but not fishy, ​​and has always been regarded as a first-class delicacy. Together with the "Three Treasures of Taihu Lake", it is called "Four Treasures of Taihu Lake."

As Chen Er spoke, he picked up the plate and walked to the table, and put the white fish on the cutting board.

A knife was used to draw several evenly sized openings on its back.

Then take out the white salt and rub it carefully on the fish.

Put it back on the plate.

"Use a knife to cut a hole on the back of the fish first, and then apply salt, which will add more flavor."

"Now wait for the white fish to marinate for a while."

After Chen Er finished speaking, he raised his hand and asked Dou Yitong to bring other ingredients.

Fans outside the screen stared wide-eyed, waiting to see what ingredients Dou Yitong would bring.

But he saw him walking over with a fat duck that had been cleaned and its feathers removed.

Chen Er put the fat duck on the cutting board, took out a few very sharp knives, and began to dissect the duck carefully.

That posture is like a doctor on the operating table.

Everyone was immediately puzzled.

The discussion in the bullet screen was very lively.

"Didn't Chen Laoshi say that he wanted to make white fish? Why did he suddenly start making ducks?"

"The one in the front row, can you stop using the word 'engagement', I can't control my prehistoric power!"

"It's really strange. Could it be that duck soup is used to cook fish? This one is fresh!"

"I think duck and fish are boiled together..."

"Wrong, Chen Laoshi said that this dish is called stuffed broiled white fish, and broiled means grilled, how could it be cooked together..."

"Could it be, baked together??"

"So what exactly is Chen Laoshi going to do? Is it roasted fat duck or roasted white fish?"

While everyone was discussing enthusiastically, Chen Er had already raised his head and put down the knife in his hand.

When the camera zoomed in, everyone was shocked.

I saw a boneless fat duck on the chopping board, and a complete fat duck skeleton beside the chopping board.

Tea eggs invaded the earth, "Chen Laoshi is amazing, this skill is comparable to a medical monk!!"

Watermelons are not east melons: "This is the worst time a medical monk has been hacked!"

Sunny day: "Hey, Chen Dalian is so hot and handsome! He is indeed the one I like!"

Candy wants to sleep: "The woman in front, don't think about it, Chen Laoshi is my boyfriend!"

Dou Yitong's expression on the side can no longer be described as surprise.

But eating whales.

His mouth grew wide, "Master, so you used to work in the operating room..."

Chen Er almost fell down when he heard the words.

Riding a snail to a well-off life: "Operating room: I seem to hear someone talking about me??"

Chen Er coughed lightly, "Have you ever heard of Pao Ding Jie Niu? Compared with him, I am just playing tricks."

Then quickly get back to business.

He took out a kitchen knife and quickly cut off the back meat and leg meat of the fat duck, and then chopped it into minced meat.

Chen Er pointed to the white fish next to him, "The theme of this dish is white fish, that's right."

"And these fatty duck meats are just ingredients."

Chen Er asked Dou Yitong to fetch the remaining ingredients.

"This dish contains two methods, one is brewing, and the other is broiling."

"Sun, it's easy to understand, it means barbecue."

"And this stuffing has more meanings in ancient times."

As Chen Er spoke, he raised his hand to take a large glass bowl.

Dou Yitong handed over the washed ginger and shallots.

Chen Er cut the ginger into shreds, and the shallots into small pieces as long as a little finger.

Put it all in a large glass bowl.

"Niao", one meaning is brewing and fermenting. There is another kind, which is mentioned in "Book of Rites. Nei Ze": quail soup, chicken soup, 鴽, and stuffed Polygonum. Zheng Xuan's note: "Niao means cutting Miscellaneous also. "

"Mixing and cutting vegetables in meat soup is called "Niao". Other ingredients are chopped into fillings and stuffed into the belly of fish, sheep, cattle and other animals, which can also be called "Niao."

"The brewing in the name of this dish refers to this cooking method."

With such an explanation, everyone immediately understood.

Dou Yitong said, "It means to fill the belly of the fish with minced meat made from fatty duck meat."

Chen Er nodded.

Then take out the marinated radish and cut it into pieces, and pour it into a large glass bowl together with the fat duck meat that has been minced into meat.

He took out two more big oranges, quickly peeled them, and cut the orange peels into thin strips.

Then throw the peeled oranges to Dou Yitong to eat.

Dou Yitong ate a piece.

"Well, it's quite sweet...it just has a fishy smell. It's strange how oranges have a fishy smell."

Chen Er was pouring SX old mature vinegar and black bean sauce into a glass bowl. Hearing this, he said, "I just cut up the duck meat and didn't wash my hands."

Dou Yitong: "..."

After mixing all the ingredients in the glass bowl evenly, Chen Er stuffed it into the belly of the white fish.

(End of this chapter)