Concubine Chef Youxi: Lord, Master, stop

Chapter 366

Su Ziling smiled and said: "It doesn't matter, isn't it the time when you won't be able to eat mandarin fish and tofu? When spring comes next year, there will be fresh and tender spring bamboo shoots. You must be more handy when making this Wenzheng mountain bamboo shoots."

Mi Xiaoye said: "Did Master write down all the dishes we cooked together along the way?"

"Of course I wrote it down." Su Ziling said, "Master brought a few empty notebooks along the way, and they are about to fill up."

Mi Xiaoye said with a smile: "Master wrote these down, and when we go back, we will promote these dishes to Yunlai, and..."

"What else?" Su Ziling asked.

Mi Xiaoye said with a smile: "Well... I'll keep it a secret for now, and Master will know later."

"Okay, Master is waiting for your surprise." Su Ziling said.

The master and apprentice chatted while busy in the kitchen.

Su Ziling flattened the packed shiitake mushrooms and shiitake mushroom boxes for later use.Mi Xiaoye cut pork and ham into fine pieces, add chopped green onion, cornstarch, soy sauce, eggs, and a little salt, mix well, and make meat stuffing for later use.

Then, Su Ziling spread the prepared meat stuffing on the shiitake mushrooms and covered it with another shiitake mushroom.Make mushroom boxes, stack them neatly, put them flat on a large plate, steam the lid for a while, and then take them out.Then, mix the soy sauce, salt, and chicken broth into a sauce, boil it, thicken the sauce, and pour it on the steamed mushroom box, and the mushroom box is ready.

Then, Su Ziling made a double-cooked skewer, which was to cut chicken breast and duck breast meat with a cross knife, add a little pepper powder and salt to marinate, then put it in the pan and scald it with egg white liquid, and then put the green beans Blanch it in water, add green beans, green onions, and ginger and fry, then fry the marinated chicken breast and duck breast, and add some coriander when it is about to come out of the pan.

In addition, Su Ziling also prepared a big dish called Feng stewed peony, which is made of chicken and pork belly in the same pot, stewed over low heat, the soup is milky white and thick, the chicken is crispy and juicy, and the belly is soft and mellow .

Su Ziling put the chicken and pork belly together in a casserole, submerged in water, boiled over high heat, skimmed off the foam, and then simmered slowly until the chicken was [-]% rotten, then added salt, ginger slices, sugar and fire slices to continue simmering, and so on. Both are stewed until [-]% rotten, remove the chicken bone and put it on one side of the big soup bowl with the chicken head facing the center of the bowl.Then, cut the pork belly into strips, put it on the other side of the soup bowl, and put it in the shape of a "peony flower", and put ham slices in the middle as stamens, and make a shape like this. The stewed peony with phoenix and rich soup is ready.

Finally, Mi Xiaoye made a deep-dive burden.It is made by mincing the pork, washing and soaking the dried shrimps until soft, chopping them together with shiitake mushrooms and bamboo shoots, putting them into the minced meat, adding salt, soy sauce, minced ginger, minced green onion and soaked dried shrimps, stirring vigorously to make fillings.

Then, the rice leaflets are kneaded, rolled into a round skin, smeared with fillings, wrapped into a bag, made into a bag, and then boiled in water, then added salt, soy sauce, lard, chopped green onion, sprinkled with pepper and ready to serve. become.

The beautiful Huizhou flavor was served on the table and won a lot of praise.

"Unexpectedly, the taste of Huizhou is more refreshing." Li Yu praised.

Mi Xiaoye said with a smile: "When the next stop is Jiangnan Water Town, you will experience a different delicacy."

"Really?" Li Yu asked, "Then I'm looking forward to it even more. I've heard that the water towns in the south of the Yangtze River have beautiful scenery and people. Now that I add delicious food, I really can't think of leaving."

After resting in Huizhou for a long time, everyone walked towards the direction of Jiangnan.

Jiangnan has been a prosperous and prosperous town since ancient times, and there are countless delicacies there. Mi Xiaoye has been looking forward to it for a long time.

(End of this chapter)