Do chefs usually consider whether flowers can be eaten? Maybe they will try it when they are bored, but after all, food that is covered with smoke and is really not very good with those colorful and colorful flowers!

The reason why chrysanthemums can be eaten is because Wang Yong introduced the concept of flower tea. Rose and chrysanthemums are the most common varieties of flower tea. In addition, honeysuckle and golden needle flower...one is a medicine, and the other can be used to make soup after preparation, and that's all.

However, the soup made from Jinting Flower is bitter and has a strong taste, so it is obviously not suitable for the front soup. So Wang Yong did not choose Jinting Flower when choosing the front soup. As for the rose... to be honest, he was not sure if it was a rose.

The variety called "Damascus Rose" made this sous chef who has a fifth-grade senior chef confused. That thing is actually used to make desserts after meals!

The topic is a bit far-reaching, but the shock in the sous chef's heart is real. It's okay if he didn't think about creating flower tea, but he actually used flowers to cook. It's simply unheard of!

"Gentle persistence... Indeed, if someone hadn't insisted on getting pregnant, she might not have died." Cao Cao sighed a little, although even Hua Tuo said that even if he didn't have children, in Guo Jia's case, at most, he would be around forty years old and his body would not be able to bear it.

Calculate the time, I had a few years to live, but all my 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 new daughter can accompany Wang Yong until the end!

If this is not ‘gentle persistence’, what else is there to be qualified to use this word?

"Then let me see how delicious this gentle persistence is!" Cao Cao picked up a piece of egg cake, which should be fried eggs, but put them in a special mold to make the egg liquid and the flowers contained therein condense into the shape of a flower.

"Pink, white, yellow and green... are green onions?" Cao Cao looked carefully and found that the 'flower' was colorful and very beautiful.

"Yes, in order to maintain the fragrance of hibiscus, the least seasoning, green onion, and at most chopped pepper are used, which is the maximum ingredients you can use." The sous chef replied, which was what Wang Yong told him.

"I'll try..." Cao Cao took a light bite. The egg liquid was tender and smooth, with a faint fragrance of flowers. It was sweet and delicious. It was rare that it had no scent, or it had a very fatal bitter and astringent taste.

The oily feeling is very full, and it is rare to be activated. In the previous dish, the oily feeling contained in the milk and almonds. This transition is very important. The two dishes complete the handover and conversion at this moment. This is the banquet dish.

At the same time, the taste of the previous dish, from sweet to salty flavor, also further sublimates the flavor of this dish. The focus highlights the hibiscus fragrance in this dish, making it bloom completely!

Open your eyes again, and the hibiscus flowers that were slightly overturned in front of you were dotted with flowers in the shrubs, either white, or light pink and red, which was very beautiful. They bloomed day by day, and the flowering period lasted from June to September. The fall of old flowers is for the better bloom of new flowers!

For some reason, Cao Cao seemed to be very familiar with this flower just because he was very familiar with this kind of flower. Yes, he was too familiar with it. Isn’t this Guo Jia... His own death is exchanged for the blooming of a new life!

I suddenly understood why this kind of flower gives people a familiar feeling...

"Can the flowers be so sweet? In theory, there shouldn't be many seasonings..." Zhang Fei exclaimed. This dish is mainly hibiscus flowers, then egg liquid, and onions, and at most salt is added. Why do these simple ingredients create such a deep flavor!?

"Although I don't know much about cooking, is this what my husband often says... 'subtraction' and 'emphasis'?" Guan Yu seemed to understand the mystery. It was the connection between the two dishes and the simple ingredients that emphasized the flavor of hibiscus flowers. This is a very topic. After all, the theme of this dish is not egg cake, but hibiscus flowers!

However, the smooth, refreshing, and mellow eggs not only emphasize the fragrance of hibiscus flowers, but also can better satisfy the appetite. As the transition from appetizer to side dish, it can be said that this hibiscus egg cake is very successful!

"The key is that we can actually use this method to create a dish with a mellow taste... I can't believe it." Cheng Yu sighed, "How much did he think about the flowers in this way, consider the recipe and then improve it, and finally make it?!"

"That guy... didn't you say you can't overuse your brain?" Cao Cao also complained when he heard this. He complained that overuse your brain would have this and that problem, but now he is not stingy with his body!

"So what is the next dish?" 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 to bring you a pot of big pig's hooves..." Zhang Fei teased.

"Didn't it mean that the price of pork has increased? I guess I won't use pork on such a large scale... By the way, I've only eaten eggs so far... I don't think of this thing as a meat or a dish. I really hope to have a dish with a bit of weight." Guan Yu thought for a while.

"In this way, the next dish should be the same as everyone's taste!" The sous chef smiled, "Do you need to serve?"

"Well, let's serve the food!" Cao Cao said slowly, and before he knew it, the egg cake had been swept away.

"Then, the fourth dish, chicken wings and Tang Pear Blossoms!" The sous chef announced, "Tang Pear Blossoms comes from Tang Pear Tree, which is also called Dou Pear. Eating Tang Pear Blossoms is said to have become a habit in many places. The flowers themselves have a bitter taste, which needs to be blanched, rinsed, and washed to remove the taste... But the chef seems to... retain some bitter taste..."

"What did he say when cooking this dish?" Cao Cao was a little curious. In fact, it was nothing to have a bitter taste, just like the first soup, the purplish honey used, with a faint bitterness, but it eased the sweetness and gave people a faint sense of sadness.

Bitterness may not be bad. Just talk about bitter melon, the taste of bitter melon is sweet after all bitterness. Only those with deep experience can understand it.

"He seemed to have said something...it was 'the flower language of Tangli Flowers symbolizes beautiful and pure love'." The sous chef said, "but he vaguely said the sentence afterwards, and he couldn't hear it very clearly, and he vaguely heard the word 'homon'."

"Separation...Farewell..." Cheng Yu seemed to understand what Wang Yong was talking about. He was afraid that he wanted to introduce how beautiful the flower language that Tangli represented, but after thinking about it, only the homonym of "Farewell" of "Li" is more in line with the main theme of tonight's banquet.

"This guy, how come I found such a mess of flowers... I also said that there are habits in many places. I have lived for so long, but I have never heard of it!" Zhang Fei complained directly.

"I envy Guo Jia a little..." Guan Yu just said lightly. The more varieties of flowers, the more delicious the dishes, the more beautiful the flowers are, the more it highlights Wang Yong's deep affection for Guo Jia... It's true that he is so deeply in love with himself?!
Chapter completed!