Concubine Chef Youxi: Lord, Master, stop

Chapter 362 Tour Huangshan
I saw the Huangshan Mountain in autumn, the mangroves spread the clouds, and the red leaves floated on the sea of ​​clouds. This is a rare spectacle in the late autumn of Huangshan Mountain.The Shuangjian Peak in Beihai, when the sea of ​​clouds passes through the peaks on both sides, flows out from between the two peaks and pours down, which is another wonder of Huangshan Mountain.

"It's so beautiful." Li Yu couldn't help admiring.

Su Ziling smiled and said: "Huangshan is four thousand feet high, with 32 lotus peaks. Danya with stone pillars, and golden hibiscus. Yixi ascends to the top, and peeks down at Tianmu pine. Immortals refine jade, leaving traces of immortality. Mr. Taibai some poems about Huangshan , really vivid."

Jun Yize said: "I still remember a sentence, I stayed in Huangshan Bixiyue, but when I heard it, I stopped listening to Songjianqin."

Everyone enjoyed the beautiful scenery and seemed to have forgotten the language until the sun went down.

A gust of cold wind blew up, and Wu Shaoqing reminded everyone: "Let's go to sleep quickly."

Mi Xiaoye said: "That's right, I have also prepared pigeons to make stewed pigeons for everyone."

Liu Lin smiled and said, "Thank you for your hard work. After climbing the mountain for a day, I still need to prepare food. I'll help you in the kitchen. Two people can make it faster."

"Little Boss, I'll help you too. Let me do the laying around." Yun Muqing smiled.

Mi Xiaoye is naturally happy. If someone helps, it will get twice the result with half the effort.

After arriving at the inn, Mi Xiaoye took the pigeons and ingredients to the kitchen.The kitchen is relatively simple, but it can still be used.

Huangshan stewed pigeon is made by stewing Huangshan vegetable pigeon and Huangshan yam in water.The soup is clear and delicious, the pigeon meat is crispy, and the yam is fragrant and refreshing.

Yun Muqing peeled off the outer skin of the yam, washed it and cut it into slices, put it in a boiling water pot and soaked it for a while, then washed the green onion and ginger, knotted the green onion, cut the ginger into pieces and patted it loose.

Liu Lin skillfully slaughtered the pigeons, cleaned them up, soaked them in a pot, picked them up and washed them again.

Put yam slices, scallion knots, ginger cubes, refined salt, sugar, and rice wine in spring water, cover the soup bowl with a large plate, steam it in a basket, and take it out.There is also the steamed stone chicken, the soup is clear and fragrant, the meat is tender and smooth, and the original taste is fresh and mellow.In fact, the rock pheasant is not a "chicken", but a frog-like animal native to Huangshan, which lives in the crevices of rocks in the mountain stream.Each Huangshan rock chicken weighs about five taels, and the meat is tender. It has the functions of clearing fire, improving eyesight and nourishing the body. It is the top grade among mountain delicacies.

Liulin used a knife to cut a small slit from the neck of the chubby chicken, peeled off the outer skin from the knife edge, then removed the internal organs, chopped off the head and claws, washed them, and cut each one into four pieces.Wash the fungus and tear small pieces.

Mi Xiaoye puts the rock chicken into a soup bowl, adds rice wine, salt, sugar, ginger slices, garlic cloves, lard, fungus, etc., covers the soup bowl with a large plate, steams it in a basket for half an hour, takes it out and serves.

It is a pity that there is no chicken soup for these two dishes. If there is chicken soup boiled, the taste will be better.The conditions on the mountain are simple, that's the only way to go.But even so, after climbing the mountain for a day, everyone was already hungry, and they couldn't be happier to smell such a delicious stewed pigeon.

After a full meal, everyone dragged their tired bodies and fell asleep.

This time, I slept very soundly.

The next morning, after breakfast, Wu Shaoqing took everyone to visit the waterfalls of Huangshan Mountain. The waters of Huangshan Mountain include Feibao, Mingquan, Bitan and Qingxi besides Tangquan.

The herringbone waterfall is called Feiyuquan in ancient times, and it flows between the two peaks of Zishi and Zhusha. , pouring down in nine stacks between Luohan Peak and Xianglu Peak, and each stack has a pool, called Jiulong Pool, which is the most magnificent waterfall in Huangshan.

(End of this chapter)