Entertainment World: The Wild God of Gourmet

Chapter 145

Chen Ergou continued to explain while producing, saying: "Cassava is one of the three major potatoes in the world, and it is very common in tropical and subtropical regions. In my country, cassava is also the fifth largest after rice, sweet potato, sugar cane and corn. Big crop."

"Although the Congolese people regard it as a staple food, the production method is very simple and remains at the primitive stage. Most of them are directly mixed with flour and steamed, and directly grasped into rice balls to eat, and the next meal is simply mixed. A few dried fish to eat."

"In China, it has already been developed into many special dishes. For example, the typical Hakka dish fried meatballs with cassava flour, Wenzhou lean meatballs, fried lotus root cakes, taro balls, sago dew, crystal dumplings, cold skin , glutinous rice, etc., are inseparable from it.”

While speaking, he had already preliminarily handled a piece of fat cassava that was about a foot long.

Put it on a strip of granite stone, chop it with a knife, and cut it into neat slices in a dozen seconds.

He is not in a very good condition now, he is tired and hungry, and he is eager to eat some cooked food.

Unconsciously, he sped up his knife work, completely ignoring the shock seen by the audience in the live broadcast room.

The audience only had time to see his hand shaking up and down like a machine under the firelight, and he couldn't even see the shadow of the knife. After he retracted the knife and stood up, the whole piece of cassava still maintained its complete shape. I thought he was just testing the knife. It wasn't until the whole thing was put into the bamboo barrel that it suddenly shattered into neat pieces.

With a "boom", the live broadcast room suddenly exploded.

Even old viewers who used to watch the live broadcast often find it incredible. "Knife skills seem to be getting better and better. Has it reached the point of Wuying Knife now?", "Aside from other things, in terms of knife skills, I'm afraid it's already at the level of an imperial chef at a state banquet.", "Nonsense, my big dog Master has long been number one in Jinmen!"

"By the way, there is also Hakka bamboo shoot rice, which is also super delicious... It is a crystal-like Hakka dish. I was lucky enough to eat it once, and the taste is unforgettable." Chen Ergou slapped his forehead, and said a little annoyed: "Forget it, I already have a lot to do today, let's save it for next time."

Chen Ergou is very focused when cooking, and the camera is shot from the side. The serious profile is simply the perfect profile of a good-looking dog.

"Because cassava flour is mixed with water, the texture is transparent, colorless and tasteless, and the taste is soft. Because it has no taste, it needs to be eaten with other seasonings."

With the giant dragon bamboo in hand, he can have many cooking utensils, and even made a steamer.

Put the cassava directly into the bamboo basin and crush it, then mix the fruit pulp together, and blend the bamboo water remaining in the bamboo at the right time. "The water stored in this kind of bamboo has the fragrance of bamboo and is natural and non-polluting. If you get lost in the jungle and cannot find the water source, then find such a big bamboo and tap the few joints below, and you may be able to recover. Find the water hidden in the bamboo. I heard that in Anji, the hometown of bamboo in China, there is also a legendary wine called Zhutai wine. It is completely brewed in bamboo, and it takes three years before and after. It is grown and brewed together with fresh bamboo, and the output is extremely rare, but unfortunately I have never tasted it. There seems to be commercial wine called bamboo embryo wine on the market, but unfortunately it is not authentic bamboo embryo wine." Smacking his lips, a pity expression.

He didn't drink it, but many people heard of it for the first time.

Regardless of whether it is really delicious or not, many people still remember the name of bamboo tire wine.

Especially foreigners are even more surprised, "Chinese people can still make wine in living bamboo, are you kidding?"

While talking, his cassava fruit powder has been made, and after rubbing it lightly a few times, it feels like a pulp jelly.

Pour in a little bit of auxiliary seasoning for making staple food and make it together.

...This is of course the Xiaodangjia brand seasoning package, which includes steaming, boiling, frying, stewing, deep-frying, sauce, etc. There are more specific recipes such as stewing, grilling, smoking, and marinating. But what exactly is the function, in fact, it is also the first time for him to use it.

He is also a chef himself, and he is somewhat skeptical about the secret seasoning package of a god-level chef living in the second dimension.

Not to mention, it seems to be a bit miraculous that this kind of thing that helps fermentation will have an effect soon after being poured in, and it will quickly form a uniform and non-grainy paste while stirring it while pouring it into the paste. It also smells a little fermented wine tank fragrance.

Blinking, "Is Xiaodangjia so powerful?" He still didn't believe it.

The sticky state of cassava flour mixed with water is very soft, and it is this plasticity of cassava that allows chefs to give full play to their imagination.

Chen Ergou naturally didn't let it go, and kneaded it into a few pieces of sticky dough.

Like kneading plasticine, I squeezed out a few prototypes of orange-yellow cheetahs, then took out a small piece of bamboo to assist in the carving, and cut out a little avocado to embellish the leopard pattern.

The audience's eyes widened. Could it be that he still wants to play tricks?

As we all know, the more delicate the work, the more time-consuming it is. It may take more than ten minutes or even several hours to pinch a cheetah.

However, Chen Ergou's movements are smooth and flowing. With just a few simple pinches, the shape of a cheetah has been formed. After a few more fine carvings, it feels a bit lifelike.

"Wow, unbelievable!" Several water friends from the United States were stunned. It was morning over there, so they didn't need to stay up late. I just find it incredible, "Amazing Chinese food."

Not to mention foreigners, Chinese water friends are also in a similar state, just like magic.

The cheetah is not the only one. The audience is like watching a magic show. Watching his nimble movements of his ten fingers, he squeezes the cassava fruit paste into yellow orangutans, birds, elephants, binturongs, and even rock pythons. All were easily pinched out.

After finishing the preliminary work, I looked at the watch and it has been more than ten minutes, which is too slow.

He was not satisfied, and said: "Many people think that cassava is poisonous, but it is actually related to the cooking method. Fresh cassava is poisonous. If fresh cassava is sliced, it can be eaten after being cooked or baked. "

Put the small animals into the split bamboo tube, add some water to the bottom, and cover the bamboo tube with a lid. Once tied at the end with vines, the long bamboo tube is stuffed directly under the fire. Cover the surface with a layer of fire ash, and use the temperature of the fire to steam it.

He went on to deal with the lobsters, which were caught in the creeks of various sizes, but the gravy was very fatty.

Looking at the ingredients around him, he squeezed his chin, and thought of a dish in an instant, and said with a smile, "Let's have another bamboo shoot crayfish Gu."

"What the hell?" The audience said they had never heard of it.

Chen Ergou explained a little bit, and said: "Although the name is a little strange, friends who have eaten crayfish loofah Gu may be familiar with it. I'm just being flexible, and I hope the taste will not be too bad."

Take out a flying knife and remove the lobster's intestines. There are three petals at the tail of the crayfish. Hold the middle one and pull it out gently to pull it out.

It seems easy.

But most people only know how to eat lobster, and they like to eat lobster. Tell them to pick their intestines, it is better to kill them.

Chen Ergou focused on cleaning the belly of the crayfish, making it clean. Then remove the head, throw it directly into a pan of boiling water, sprinkle with a little salt, and wait until they are half-cooked.

His hands were not idle, and he cut the bamboo shoots into sections and hollowed out the middle.

"It's best to use eggs in this dish. I don't have any eggs. I can directly use cassava fruit paste instead." There is a little left in the bamboo tube on the side, which he left on purpose.

After the lobster in the pot is almost done, pick it up, and after cooling down, put your finger on the red lobster shell to remove the shell. Sprinkle a little steamed spice of Xiaodangjiapai, and put it into the hollowed out sticky bamboo shoots to nest well.

Then put it into a big fat bamboo tube, throw it into the fire and cook it.

After clapping his hands, in a short time, he had almost finished the two dishes. Just waiting for time, slowly steamed.

The last main dish is fried palm core and bamboo shoots with binturong meat. If it is the most important dish in normal times, it would seem too simple to compare it with the previous two dishes tonight.