I just want to travel fast

Chapter 482 The Little Cook in the Palace 19
As for whether Zhao Haoqi and Liu Xiaoya can get what they want in the early morning, it will take a long time. The most urgent thing is to take a look at the dinner situation first.

Because two people had dinner at night, we added some more in the early morning. Based on the feedback from the food box and the details that Mrs. Feng and Mrs. Zhang revealed to the early morning, the early morning probably understood the preferences of these two people.

After a little thought, she prepared the meal.The shredded fish-flavored pork that many people like to eat now counts as one, a piece of oven-dried duck, a piece of boiled cabbage, a piece of boiled seasonal vegetables, a piece of cold cucumber, and finally a piece of lychee meat. The staple food is to cook chicken marrow porridge in the early morning. , It's meat and oil at night, drink some porridge, clear your stomach and pay attention to health.

In fact, the most important thing is that the rice, flatbread, and noodles have been eaten at noon. Should I serve a plate of steamed buns to the masters?Even if diced meat is added to the steamed buns, it is still steamed buns. If the master can't digest it after eating it, then it's his own business.

After the meal list was finalized, she was handed over to Aunt Feng in the early morning, and Aunt Feng handed it over to Steward Huang who was waiting at the side, and she would take it back to show the master to review, and then reply after it was confirmed.That way you can get ready in the morning.

Manager Huang was very fast, and took back the meal list in less than a quarter of an hour. When he looked up in the early hours of the morning, he didn't make much of a move, but changed the cold cucumber into cold sting stings, and then added a fish ball soup.

Chenchen's eyes flashed, he didn't say anything, and started to prepare according to the reform list.

Of course, she definitely can't do the work alone. Although Qingchen was appointed as the chef, he is only responsible for the final process, and other basic processes such as food preparation should be done by other cooks in the small kitchen.

Otherwise, the small kitchen only needs two or three first-class cooks and the work is over, why do you need more than a dozen people?

Aunt Feng and Mrs. Zhang don't need to do their meals at night, so they also help.

As for Mrs. Liao, she would follow her apprentices to prepare snacks for the afternoon. This was also Liu Xiaoya's imperial technique. The dinner was prepared by one cook, and the snacks were handed over to another.

Fish-flavored shredded pork has not been popularized in this era, and Chen Chen shamelessly became a plagiarist, intending to promote this dish in this era.

This dish is suitable for all ages, and the ingredients are not very precious. It can be used by high-ranking officials and ordinary people. It can be regarded as Qingchen's contribution to this era.

Another reason is that according to the bottom of the plate brought back at noon, I saw that there was only soup left in the chopped pepper short ribs in the early morning. From this, it can be inferred that these two people should like a slightly spicy taste. , That's why I planned to serve them such a dish in the early morning to open the eyes of the ancients.

This dish is considered the first of its kind in this era, and no one else knows how to make it, so I plan to make it myself.

Hanging stove duck is a dish taught by Aunt Feng to Chen Chen.Mrs. Feng helped prepare the basics, and Chen Chen did the final seasoning.

What Mrs. Feng couldn't understand was, with the same seasoning, why the taste of the duck that was brushed by her apprentice was better than the taste of the duck roasted by herself.

How did she know that the content of the seasoning was still the same as before, but the things used to make the seasoning were secretly replaced in the space in the early morning.

In the early morning, I originally wanted to serve them a dish of cucumber. In the evening, there was lychee meat and duck, which were a little greasy. It would be good to eat some cucumber to relieve the greasy feeling, but Liu Xiaoya changed the cold cucumber to cold sting sting, maybe I think the jellyfish is sour, and it can relieve the greasy.

Although the dish of cold sting stings is put in a lot of vinegar to enhance the taste, it tastes more refreshing, but it is only for eating. In fact, the jellyfish skin needs to be oiled before shredding, so that the stinging stings will taste better Crunchy and chewy, biting into your mouth is like eating popping candy.

But it is also easy to gain weight when eating at night.

But now I am the master, I have to listen to others. Since I changed the list for myself, I will follow the list. I don’t eat this dish very often. Maybe the two of you will not gain weight if you do more double exercises after eating. Woolen cloth.

As for why the early morning thought that the two of them would definitely do double sports at night?That's because she planned to change the main ingredient of the seven-star fish ball at noon to mullet. You must know that mullet is a fish that strengthens the kidney meridian.

Mrs. Zhang is responsible for the lychee meat, and Chen Chen has to be responsible for the final process, because this dish also needs to be deep-fried, so it is not difficult, as long as the heat is well controlled.

The more difficult dish is the boiled cabbage. You must know that boiled cabbage is one of the few non-spicy dishes in Sichuan cuisine, and in the early morning of modern times, you often see some news saying that it is boiled cabbage. It has a place at the state banquet. Regardless of whether the news is true or not, it is a dish that will test the skills of the person in charge.

The most important thing about this dish is to make a high soup. The boiled cabbage is not so much a dish, but a whimsical idea, which is extraordinary in the ordinary.

Don’t worry about the material, early morning, there are plenty of Chinese cabbage in her space. When making this dish, you need to use choy sum. Many modern restaurants use baby vegetables directly to save trouble, but early morning knows that Chinese cabbage choy sum is the most suitable .

Pick out two or three of the most beautiful cabbage from the space, and pick out the cabbage heart in the early morning, it will be a toothache, and the tendons must be torn off in advance, and then the cabbage must be boiled in boiling water.

In order to avoid the smell of the boiled cabbage heart, it should be washed again with cold water, squeezed out the water, and set aside for later use.

Then it’s time to prepare the broth.

This is the most important thing. Soup is not delicious without ham, soup is not fresh without chicken, soup without duck is not fragrant, and soup without elbow is not thick. Spring water, boil on a high fire, simmer on a low fire, and the soup will start to hang.

Wait until the original flavors of the various ingredients in the pot become all the flavors, and then turn off the fire. It will take about two to three hours.

Take a piece of lean meat, chop it into a puree, and add it to the soup just off the fire. Remember not to add a little fat, or there will be a lot of oil.The soup with minced meat continues to cook on low heat.

In this way, the umami taste of the meat is melted into the soup.

When the pot seems to be open but not open, the residue in the soup will be wrapped in fresh meat puree. Take the gauze to clean the soup, boil it on the fire, and filter it. Repeat this three times, and the soup will have no residue.

This broth is ready.

Because there is ham in the soup, the soup is colored.

In the early morning, find a plate with green leaves, put the cabbage heart in the middle of the plate, and make it into the shape of an unopened lotus flower, then scoop a little of the brown soup on the piled cabbage heart, and then put it in the pot to steam Take it out for about 2 minutes.

At this time, the petals opened up a little bit.

Even if this dish is short of the last step, it will be successful.

The last is the staple food chicken marrow porridge.

I don’t know how many times I have eaten this porridge in the early morning, so it is very fast to make.

When all the dishes were in place, it was about the same time. Manager Huang was already waiting at the door of the small kitchen.In the early morning, he boiled the broth of boiling water and cabbage, poured it into a jar and handed it to Guanshi Huang, and then whispered a few words in her ear.

With doubts, Huang Guanshi led the little maids away with food boxes.

(End of this chapter)