cook maid concubine

Chapter 53 Harmonious Matching
The second one to be ordered was Lu Wenxin. She made peach blossom porridge. Compared with Ren Caiyan, hers was relatively simple. She added some peach blossom powder and honey to the porridge.Nothing particularly difficult, nothing particularly new.However, the other party put in a lot of effort in cooking the porridge, and the porridge was thick, soft and fragrant.

Speaking of it, it can be regarded as a fragrant porridge.

Then there was Chi Zhu, who came forward with a plate of steaming steamed buns and said, "The slaves make peach blossom custard buns." The little milky yellow bodies are very cute, and the smooth and soft skin looks pink. Tender and delicious.Seeing the suspicious eyes of the housekeeper and others, he added a little awkwardly: "Well, you may not be able to see it, I added a little peach pollen to the stuffing."

The butler and the others didn't speak, and took a bite out of a small bun. The bun was so small that it could be finished in two or three bites.

"As far as buns are concerned, they're not bad." After the butler tasted them, he left a sentence of unknown meaning.

Qingyan praised without hesitation: "This bun is small and cute, and the filling with peach pollen is fragrant and refreshing. It can be regarded as a good snack."

Zhang Guanshi commented from a professional point of view: "The skin of the steamed stuffed bun is smooth, which means that the strength of kneading is appropriate, and I saw that you added a small amount of white wine to the dough to speed up the fermentation of the flour. These two points alone Say, you did a good job."

Chi Zhu was still a little apprehensive after hearing what the butler said, but when he heard what Qing Yan and Zhang Guanshi said, he let go of his restless heart, and happily returned to the original place with the rest of the dishes.

"My dish is called Peach Blossom Flowing Water Crucian Carp Fat."

The person named after that was Zou Biyue, and everyone's eyes lit up when they suddenly heard the name of her dish.

Zou Biyue deserves to be the daughter of the shopkeeper in the big restaurant, and she has studied for a few years more than the others, and a crucian carp soup was given such a poetic name by her, which instantly added a lot of color.

Looking at her hands again, slices of peach petals are floating on the fish soup, complementing the fine green onions, it looks extremely harmonious.

This situation greatly pleased the senses of the butler and others, including vision and hearing, and the three judges couldn't wait to pick up their chopsticks and take a bite each.When the fish is in the mouth, you can only feel the fragrance of peach blossoms permeating the fish, and the fresh fragrance of the fish remains in the meat, while the bitterness of the petals in the mouth gives birth to the freshness and sweetness of the fish.

A dish that harmoniously matches peach blossom and fish together.

After a while, the butler put down his chopsticks, but he said regretfully, "Your dish has a good artistic conception, but the method is a little lacking. The fish meat is not cleaned, and the fishy smell is very strong."

Zou Biyue was originally full of confidence in her dish, especially the name of the dish she came up with, but when she heard what the butler said, her face suddenly turned pale.

Then I heard Guanshi Zhang say: "The butler is right, your idea of ​​this dish is really good, it combines the peach blossom and fish soup very well, but if you fry the fish in oil for a while before stewing the fish Make the fish firmer. In addition, when seasoning, you can add a little vinegar to remove the fishy smell, which will make the dish look more perfect.”

When Zou Biyue heard this, she lost even the last bit of blood on her face.At the same time, there is also a little bit of unwillingness.

This is the first time she has killed fish in such a big age, and it is also the first time to cook fish. It is already very good to be able to make this dish. How could she know that there are so many points to pay attention to when cooking fish soup.

(End of this chapter)