When I first heard the name of this dish, I thought it was a dessert.
But that's not the case, this is actually an egg custard with a lot of open flowers on top of the egg custard.
In addition to the flower armor, there are also side dishes such as celery and spring onions.
These side dishes are red and green, and they really look as colorful as hibiscus.
Although it may look like just a simple egg custard, the appearance of this dish is outstanding.
But the audience was a little dissatisfied: "Hey, I thought this dish was such a precious dish, but it turned out to be steamed eggs!"
"Yes, steamed eggs can be made anywhere. I can make a steamed egg dish in minutes!"
"This dish can also be used as a signature dish, so that's enough!"
Ye Gui smiled slightly: "Don't underestimate this dish. From the outside, it looks like just steamed eggs, but the aroma inside is very strong. It also contains onions, Shaoxing wine, refined salt, monosodium glutamate, sesame oil and other condiments. Smell it."
It tastes very fragrant and appetizing!”
He first ate a spoonful of bland egg custard.
"Well, the steamed eggs are very smooth and tender. The various seasonings play a great role in giving all the fragrance to the eggs. Coupled with the deliciousness of the flower armor, it is very delicious!"
"I just saw people saying that steamed eggs are easy, but that's actually wrong. In fact, there is a trick to making delicious steamed eggs. The first thing is the ratio of eggs to water. They should be mixed according to the golden ratio and broken up.
Remember to skim off the scum on top afterwards, as the scum on top will make the egg custard look like a pockmarked face, with bumps and bumps that look like you just squeezed a pimple!"
"Then you must remember to boil the water and put it in the pot for steaming. Cover it with plastic wrap before steaming, and then poke small holes on the surface of the plastic wrap for ventilation. Put it in the pot and steam it for 8 minutes, and a top-quality egg custard will be steamed out!"
After Ye Gui finished speaking, he took another bite of Huajia.
"Well, the sand in this flower armor has been completely spit out, and it tastes great!"
“And the light flavor of the seasoning is just enough to make it taste less bland!”
“This egg custard is an average steamed egg!”
While he was eating egg custard and cuttlefish flowers, there was a banging sound from the kitchen.
The loud sound made Ye Gui look up from time to time.
"Not to mention, these three-wire fish knockers really fit the name. They are really knocking!"
Ye Gui smiled and didn't take the voice to heart.
Soon, a very delicious aroma came from the kitchen.
This smell made Ye Gui couldn't help but glance at the kitchen: "This smell is the smell of sea bass, and it also smells of shredded ham and shredded chicken!"
As Ye Gui explained little by little what the other party used, the proprietress also walked out with this delicious dish.
"There was an old abbot from an ancient temple in Wenzhou who went to Hu Jian alone to learn Buddhist scriptures. Unfortunately, he was killed on the way and was buried in the belly of a fish. After the young monk learned the bad news, he was extremely sad and took the wooden fish used for chanting scriptures to the place where the master died."
"After 49 days, I found many yellow croakers with shiny scales floating on the sea. The young monk suddenly remembered the yellow cassock that the master was wearing when he left, and thought that these fish must have eaten the master's body to turn yellow!"
"So he was so angry that he immediately picked up these yellow croakers, peeled off the skin, cleaned the internal organs, removed the bones, chopped the fish into minced meat, put it on the wooden fish, and pounded it hard until the fish meat was broken into thin pancake-like pieces.
Then put these fish fillets on the boat to dry and take them back as souvenirs.”
"Because there were too many, the excess was left on the boat. When the boatman was eating, he picked some fish fillets and cut them into shreds to make soup. Unexpectedly, the taste was extremely delicious."
"The news spread like wildfire, and the good reputation of 'Knocking Fish' spread quickly. People rushed to catch and eat it, so this dish was passed down. In the past few years, it even became one of the top ten famous dishes in Jiangsu and Zhejiang!"
The moment Ye Gui finished speaking, the audience looked at the famous three-threaded fish.
The proprietress specially used a transparent bowl to serve it in order to see the true nature of this dish clearly.
Compared with many boiled fish or pickled fish, there are a lot of qianzhang, bean sprouts and baby cabbage underneath.
The bottom of this dish is authentic fish fillet.
All are fish fillets.
"Damn it, with so many fish fillets, doesn't the boss make money?"
Not to mention that the audience was shocked, Ye Gui was a little shocked, and then he came to his senses: "You see, because the fish fillets become wider after being beaten, so they look much more natural!"
“But I believe that with this boss’s character, it’s impossible to make a deformed fish!”
The proprietress said proudly: "Master God of Cookery, you can rest assured. Although our store is small, my husband has always said that we must have genuine products at a reasonable price. Those who come to eat with us are all customers who believe in us. We cannot let everyone down!"
"Well said, just say this to your husband, I will directly add 1 point to this dish!"