Do chefs think about whether flowers can be eaten? Maybe I'll try it if I'm bored, but in the end, eating with a lot of smoke and those colorful and competing flowers really don't match!

Chrysanthemums can be eaten because Wang Yong introduced the concept of flower tea, and roses and chrysanthemums are the most common varieties of flower tea. In addition to this, honeysuckle and needle flower...... One is medicine, and the other can be used to make soup after processing, and that's it.

However, the soup made from the golden needle flower is bitter and has a strong taste, which is obviously not suitable as a pre-soup. Therefore, Wang Yong did not choose the golden needle flower in the choice of the front soup. As for the roses...... Seriously, he wasn't sure if it was a rose.

The variety called 'Damascus Rose' made this sous chef with the existence of a five-grade senior chef look confused. That thing is actually used to make desserts after dinner!

The topic is a bit far-fetched, but the shock in the sous chef's heart is real, he didn't think about creating flower tea, even if he actually used flowers to cook, it was unheard of!

"Gentle persistence...... Indeed, if it weren't for someone's insistence on getting pregnant, maybe she wouldn't have died. Cao Cao sighed a little, although even Hua Tuo said that even if he didn't give birth, in Guo Jia's case, at most around forty years old, his body would not be able to bear the load.

Counting the time, there were still a few years to live, but all the vitality was condensed into a new life. Why? Because the living Guo Jia can only accompany Wang Yong for a few more years, but the newborn daughter can accompany Wang Yong to the end!

If this is not 'gentle persistence', what else is qualified to use this word?

"Then let me see what kind of delicious this gentle persistence is!" Cao Cao picked up a piece of egg cake, which was supposed to be an omelette, but it was placed in a special mold, so that the egg liquid and the flowers contained in it condensed into the shape of a flower.

"Pink, white, yellow and green...... Green is green onion, right? "Cao Cao took a closer look, and the 'flowers' were colorful and very beautiful.

"Yes, in order to maintain the fragrance of hibiscus, the least amount of seasoning, green onions, and the most chopped peppers, is the maximum ingredient that can be used." The sous chef replied that Wang Yong had told him.

"I'll taste it......" Cao Cao took a bite gently, the egg liquid was tender, and there was a faint fragrance of flowers, sweet and delicious, it was rare that there was no string taste, or there was a very deadly bitterness and astringency.

The grease is very full, and it is rare to activate, and in the previous dish, the milk and almonds contain the oily feeling. This transition is very important, and the two dishes are transformed in this instant, which is the banquet dish.

At the same time, the taste of the previous dish, from sweet to savory, also makes the flavor of this dish further sublimated. The focus is on the hibiscus flower fragrance in this dish, making it completely bloom!

When I opened my eyes again, I saw a slightly overturned hibiscus flower in front of me, and the shrubs were dotted with flowers, either white, pale pink or red, very beautiful. Blooming from June to September. The shedding of old flowers is for the new flowers to bloom better!

Just this dish, for some reason, Cao Cao seems to be very familiar with this flower. Yes, it's too familiar, isn't this Guo Jia...... Your own death, in exchange for the bloom of a new life!

Suddenly understand why this flower gives people a familiar feeling......

"Can flowers be so sweet? It is said that there shouldn't be much seasoning...... "Zhang Fei exclaimed, this dish is mainly hibiscus flowers, then egg liquid, and green onions, at most salt is added, so simple these ingredients, why do they create such a deep taste!?

"Although I don't know much about cooking, is this the ...... 'subtraction' and 'emphasis' that my husband often says?" Guan Yu seemed to understand the mystery. It is the connection between the two dishes, as well as the simple ingredients, that emphasize the flavor of the hibiscus flower, which is very topical, after all, the theme of this dish is not egg cake, but hibiscus flower!

However, the tenderness, refreshingness, and mellow flavor of the eggs not only emphasize the fragrance of hibiscus flowers, but also better satisfy the appetite. As a transition from appetizer to side dish, it can be said that this hibiscus omelet is a great success!

"The key is to be able to create a full-bodied dish in this way...... Can't believe it. Cheng Yu sighed, "How many things did he think about when he selected flowers like this, considered the recipe and then improved it, and finally made it?!" ”

"That guy...... Didn't you say you can't overdo it? Cao Cao also complained when he heard this. Some time ago, I complained that I would have this and that problem with excessive use of my brain, but now I don't care about my body!

"So what's next?" Ma Chao complained directly, "Although these are delicious, they are not enough, I need hard dishes, hard dishes that can fill my stomach!" ”

"Be careful, and serve you a pot of big pig's trotters directly......" Zhang Fei teased.

"Didn't you say that the price of pork has risen? It is estimated that pork will not be used on such a large scale...... So far, I've only eaten eggs...... Whether this thing is meat or not is a dish, I really hope to be able to eat a dish with a bit of weight. Guan Yu thought for a moment.

"In that case, the next dish should suit everyone's taste!" The sous chef smiled, "Do you need to serve the food?" ”

"Well, let's serve!" Cao Cao said slowly, unconsciously in front of him, the egg cake had been swept away.

"So, the fourth course, chicken wings and pear blossoms!" The sous chef announced, "The tang pear flower comes from the tang pear tree, and the tang pear is also called the bean pear. It is said that eating pear blossoms has become a habit in many places, and the flowers themselves have a bitter and astringent taste, which needs to be blanched, rinsed, and washed to remove the taste...... But the chef seems to be ...... Some bitterness was retained......"

"And what did he say when he was cooking this dish?" Cao Cao was a little curious. In fact, there is nothing bitter and astringent, just like the first soup, the yellow cedar honey used has a faint bitter and astringent taste, but the sweetness is eased, and at the same time it gives people a faint sense of sadness.

Bitterness is not necessarily bad, let's just say that bitter gourd, the bitter and sweet flavor, only experienced people can understand.

He seemed to have muttered a sentence...... It is said that it is the flower language of the pear blossom, symbolizing the beauty and purity of love. The sous chef said, "But then I vaguely muttered a sentence, and I couldn't hear it clearly, and I vaguely heard the word 'homophony'." ”

"Separation...... Parting ......" Cheng Yu seemed to understand what Wang Yong was talking about. I'm afraid I want to introduce what a beautiful flower language Tang pear represents, but after thinking about it, only the homonym of "pear" is "parting", which is more in line with the main theme of tonight's banquet.

"This guy, where did you find such a mess of flowers...... What do you say that many places have the habit of eating, and the old lady has lived for so long, but she has never heard of it! Zhang Fei complained directly.

"I envy Guo Jia......" Guan Yu just said lightly. The more varieties of flowers, the more delicious the dishes, and the more beautiful the flower language, the more it sets off Wang Yong's deep affection for Guo Jia...... Really, is he so affectionate to himself?!

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