Chapter 232

It's not only delicious, but also delicious.

Then he described in detail the Lulu animals he had eaten, such as head, ears, claws, tail and dirty looking and smelling viscera. How delicious and delicious they were.

Tang Zhen was so greedy that they kept swallowing.

In short, they were busy.

What she wants to do today is fresh bamboo shoots porridge, egg baked cake and milk tea.

In the canteen, there are bamboo shoots dug by the soldiers outside in the morning. I don't know what kind of bamboo shoots they are. After peeling off the bamboo shoot shell, the bamboo shoots wrapped in a thin bamboo shoot coat give off a fresh aroma.

The aroma is very elegant, which makes people feel refreshed.

Jian Yan picked up the kitchen knife on the chopping board and cut the bamboo shoots into shreds.

He threw a shredded bamboo shoot in his mouth.

Bamboo shoots are not suitable for eating raw, except for a few varieties that taste good raw.

But the bamboo shoots here taste absolutely delicious. They are tender and fresh. They are sweet after eating. They are completely a kind of bamboo shoots that can be eaten as fruit.

After eating a bamboo shoot, simply continue to cut it with satisfaction. Such fresh and tender bamboo shoots must be delicious to cook fresh bamboo shoot porridge.

When she cut the silk, the sound of the kitchen knife touching the chopping board was too rhythmic, which attracted Tang Zhen's attention.

Then, several people were stunned by her knife worker again. The speed was too fast. It was like a shadow. Almost in the blink of an eye, a tender white slender bamboo shoot became a pile of bamboo shoots slightly thicker than her hair under her knife.

When Luoyang saw this, dian'er came up and said, "I'll help you."

In short, the hands kept responding. With the addition of Luoyang, Tang Zhen and them couldn't stay any longer and came to help one after another.

Seeing this, simply teach them how to cut bamboo shoots and silk, and go aside to prepare egg cakes and materials for making pearl milk tea.

Egg baked cake is a traditional snack in Sichuan and Shu. It belongs to Sichuan cuisine and its production method is similar to pancake.

This snack is famous for its golden color, crisp skin, soft and tender inside and suitable for all ages.

In addition, egg cakes can also be stuffed with fillings, such as sweet cream sesame candy sauce, sweet and sour blueberry sauce, salty meat floss minced meat, hot and sour shredded potatoes, appetizing sour cowpeas and so on.

Durian and stinky tofu fillings can also be stuffed inside. There are many ways to eat them.

The shape of egg baking cake is semi-circular. Take it in your hand and bite it. It tastes great.

After the batter of the egg baked cake was mixed, Jian Yan took her special iron spoon, first coated the bottom of the spoon with some oil, then poured in the batter made of flour and eggs, and spread the batter into a cake by the rotation of her wrist.

This method of spreading noodles is also applicable to egg dumplings and spring rolls.

After the dough at the bottom turned brown, Yan simply stuffed the stuffing prepared before entering the online class on star. She prepared six kinds of stuffing for egg baking cake, which were salty, sweet, sour and spicy.

Father rabbit is a big rabbit who is not picky about food. He likes to eat as long as it is delicious.

But the favorite is sweet and spicy.

In short, the first egg baked cake was stuffed with sweet red bean paste.

The fresh smell of wheat, mixed with the sweet smell of red bean paste, attracts rabbits (people) very much.

The rabbit father bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy bumpy.