Nongmen fierce wife, this king depends on you

Chapter 51 Tea

"What kind of tea is this?"

Liang Yi has always loved tea like an idiot. The reason why he committed himself to Meilou is mostly because his tea is good. At this moment, seeing this unique tea, he immediately took a sip and narrowed his eyes intoxicated. Opening it again, a low-mellow voice escaped from those bright red thin lips.

"Back to the young master, the little one doesn't know, it was ordered by the chef, saying that it is good for the young master's throat."

The servant wiped off his sweat by himself, no matter how nervous he was, he didn't dare to neglect, so he said exactly what Xia Mujin taught him.

The corners of Liang Yi's mouth curled up slightly, and a slight smile appeared in his eyes. He took another sip of tea, and said in a calm and unhurried manner, "You chef is really caring."

The young man didn't dare to say any more, just bent down respectfully, and left with the previous tea set.

Seeing this, the corner of Su Yanchu's mouth twitched. Seeing that several people were focused on drinking tea, although there was no big movement, they were drinking one cup after another, and then walked out silently.

And as soon as he walked out of the box door, he snapped his fingers at the dark place, and immediately a black shadow floated past...

Here, it took Xia Muzhen nearly half an hour to prepare the ingredients to be used. During the period, she asked Uncle Panzi if she could find pumpkin and taro. As a result, she was lucky, and the taro was always available in the store. They are all the most common things, put them in the cellar like sweet potatoes, and they can be eaten next year, because they are so common that no one wants to eat them.

A few days ago, a friend of the head of the family came to visit and really brought two pumpkins. The friend seemed to be a Westerner and said that these were their newly cultivated four-season melons and vegetables. They were thrown into the woodshed.

Xia Muzhen smiled easily, and asked Uncle Pan to take it over. Uncle Pan was a little worried. Although this distinguished guest got angry, he wouldn't treat him with the most common taro pumpkin that even ordinary people are tired of eating. At the same time, she saw that Xia Mujin had already started to work, she sighed in desperation, and trotted to fetch things.

After fetching these two items, he invited Xia Mujin out. Uncle Pan trusted her very much, so he didn't list the menu, but just told the nobleman that he was a bit hot, and the dishes could be lighter.

Like last time, she only left Brother Li to help light the fire, while she started cooking the snails herself.

While the snails were cooking in the pot, she picked a good rib, cut it into long pieces, then marinated it with cooking wine, light soy sauce, salt, and a little sugar, and then added some pepper to it.

After finishing all this, I picked two larger taro. Peeling the taro is troublesome, and her hands will be allergic and itchy when she touches the raw taro skin. Moreover, there are no disposable gloves in this era. Like, this taro must be cooked raw again.

"Girl, this... let me do it. There are so many helpers in the restaurant, I'm the only one who doesn't feel itchy." Li Zi was stunned when he saw Xia Mujin holding the taro hair, then wrapped the taro with a thin cloth and held the knife Then he began to peel the skin, he added a handful of firewood to the stove, got up and rubbed his hands and said.

Hearing this, Xia Mujin's eyes lit up, she said sorry, and asked Brother Li to wash his hands before peeling the taro.

Li Zi sighed, turned to wash his hands, and then peeled the taro skin, and Xia Mujin asked him to help cut it with a hob.

On the other hand, he cracked an egg into the bowl, and saw that the snails over there were almost cooked, so he fished them out with a tart.

Then I picked some flour and starch, added some monosodium glutamate, salt, a little pepper, poured the beaten egg liquid into the egg paste, and poured the egg paste into the marinated ribs. Grab it with your hands.

Then wash the pan and pour oil into it to cook until it is six times mature. The ribs are mixed in batches. It is not easy to deep-fry the ribs for the first time. You only need to roll them in the oil for a few times and take them out when the skin is tight. Pour it all into the pan until the top is golden and then remove.

After all this was done, she found a large bowl, put the fried ribs evenly into the bowl, and then put the taro on top. Since there was no tin foil in this era, she covered another bowl on top and put it in the steamer Steam in.

Because there is no such thing as a pressure cooker in this era, and this steaming can't use high heat, so it takes longer, which is why she took the lead in making this dish.

Next, she started to make snails stuffed with meat. She originally wanted to make stir-fried snails, but she gave up the idea later. Making snails stuffed with meat is also a time-consuming task. First, she had to cut the cooked snails with scissors or pliers To remove the tail of the snail, to pick out the meat of the snail, you have to remove the intestines and the like. This Xia Mujin took it and let the kitchen helpers do it. Anyway, there are many of them, so she only needs to teach them by hand.

I picked a small piece of good lean meat and cut it into pieces, cut the selected dried pepper vertically, smashed the whole garlic, cut the white part of the scallion into small pieces, cut the green onion into 2-inch long sections, and cut the perilla leaves into large pieces broken.

Seeing that they had picked out the snail meat, they asked the helper to wash the snail shell with warm water and put it on the stove for later use, while he cut the snail meat, added salt to wash off the sticky matter, added green onion, and then made another Whole eggs, then add salt, soy sauce, minced lean meat with ginger juice, etc. and stir clockwise to taste, finally add dry starch to taste, and finally fill the mixed meat filling into the cleaned snail shell.

Put the stuffed snails into the casserole. If there is no beer, add a spoonful of Hua Diao wine and add water to cover the snails. Then add soy sauce, garlic, dried peppers, etc., and finally add a piece of rock sugar. Close the lid and cook slowly After a quarter of an hour, add Huadiao wine and water again and continue to simmer for a quarter of an hour.

After two quarters of an hour, add the prepared perilla and oil, heat up to collect the juice, and sprinkle chopped green onion on the pan.

During this period, she prepared shredded seaweed salad, peeled and cut the pumpkin into pieces, and the crispy taro pork ribs were ready, and she also sprinkled chopped green onion when serving it out, and steamed the sliced ​​pumpkin.

The only leaf vegetable is amaranth, but it’s a pity that there are no preserved eggs in this era, otherwise you can cook amaranth with preserved eggs. It tastes very good. This is also a dish I like very much. Now I can only fry amaranth. excellent.

This time she didn't boil the soup, but asked them to prepare a huge male fish, but she only used the head of the male fish. Added some sauerkraut, and the sour smell filled the room, making everyone in the kitchen boil, saying that the sour appetizer, no, the stomach is rumbling non-stop.

Uncle Bingzi kept stretching her neck to look inside, swallowing her saliva non-stop, but the girl Mujin said that she likes to be quiet when cooking, and once disturbed, the taste will deteriorate with her mood, so, even if it is He was very greedy, and he just waited quietly outside the door, not letting the other kitchen helpers fight.

In order to mix meat and vegetables evenly, she made vinegar potato shreds. The first thing about this potato shreds is the knife technique. They must be cut into thin shreds. After cutting, they are soaked in water until the boiled fish is full When it comes out, fry the potato shreds, and sprinkle some chopped green onion when it comes out of the pan, which is both beautiful and fragrant.

After finishing these five dishes, she asked Uncle Pan to prepare the dishes.

The next dish is steamed eggs with dried shrimps. During the period, she asked if anyone was allergic to fish and shrimps. It took a while for Uncle Pan to reply and said no, so she decided to make this dish.

This is also a simple home-cooked dish. First soak the dried shrimps in water, then take four eggs, break them into a bowl and add hot water, add a little salt and stir, then add the soaked dried shrimps, add a spoonful of oil, It can be steamed in a pot, and when it comes out of the pot, still sprinkle with a little minced green onion, and you can also add some soy sauce.

The seventh dish is pepper in oil. Although it is the simplest dish, pepper in oil is a dish that people never tire of eating, and there is no such way in this era. Therefore, when Xia Hibiscus is made, pancakes Uncle is simply admired. As the chef in charge here, most people come here to eat big fish and meat, just to save face and family power.

As for these cheap side dishes, they have never studied them. Even fish and the like are steamed, boiled and stir-fried a thousand times, but they have never seen Xia Mujin stir-fried vegetables like this. A few eggs can be steamed with dried shrimps. Chili can still be fried to such a bright color, and the aroma makes his mouth water.

Because there were only three people eating, Xia Mujin didn't cook a lot, and it only made nine plates with pumpkin pie, and the last dish was rock sugar pear juice. And use gauze to filter the impurities, and finally add rock sugar and hot water and keep stirring until it melts, and let Uncle Pancake take it to the ice cellar for a while before serving it out.

As for the most common pumpkin cakes, she didn’t add anything except glutinous rice flour and a small amount of sugar, but she made them very delicately, and each size seemed to be measured by a mold. So add firewood, reduce firewood, until it comes out of the pot, none of them burn out.

Because she made too much, she only took a small portion for Uncle Panzi to serve to the guests, and packed some for herself to take home, and the rest were shared by the kitchen staff...

In the sharp box, Ye Feng and the three chatted in whispers for a long time, and they didn't turn their eyes away until the dish was served three times.

"This... Could it be that the chef has changed?"

Of course, Ye Feng would not be stingy when entertaining guests, but looking at this weird small plate of shredded kelp and shredded potatoes, he couldn't help but wondered.

Rong Li has always been picky, seeing the three dishes served, she immediately lost her appetite, and she didn't even want to take chopsticks.

"My chef said that these dishes are good for opening the voice, reducing heat, and have a unique taste. She also said, don't just look at them, but eat them."

Uncle Pan stared at the nobles in cold sweat, but after a long time, he conveyed the words Xia Mujin asked him to take with him.

"Heh, when did your chef become a physiognomist, and he was also a master of pre-dawn, which made me curious."

Hearing Uncle Bingzi's words, Liang Yi inadvertently felt an untouchable warmth in his heart. He picked up the chopsticks and picked up a few shredded potatoes with some distaste. "Call your masters!"

(End of this chapter)