Traveling through farming with the system, I cooked delicious food in ancient times

After blanching lean meat, pork chops, hen pieces, pig trotters, and chicken feet, wash them again with clean water.

Xiao Qing was helping to clean the foam from the freshly cooked ingredients, and asked puzzledly: "The shopkeeper is just making abalone, why do you need so many ingredients?"

"Xiao Qing, this is for making abalone juice. Not only can it be used to make abalone dishes, but it can also be used to make pot dishes and rice. It's especially suitable for festivals. Our restaurant has just opened, so I'm making abalone rice. It looks festive."

Mao Xi took some ginger slices and fried them in the pot with ham pieces to create the aroma.

The ham is large ham cured by Niu Sanhua herself. When she went to Niujia Village to buy ingredients for roasted whole lamb a year ago, she asked Sister Sanhua to help with the marinating.

After washing the ingredients, lightly fry the lean meat, pork chops and pig's trotters in oil, fry them until fragrant and take them out.

Mao Xi brought a large casserole. Because the cooking time took a long time, a bamboo castor was placed on the bottom layer to prevent the pot from sticking. Then he put in the processed ingredients one by one.

Put ham, ribs, lean meat, ginger slices, and abalone in order from the bottom, and put chicken feet and pig trotters with more gelatin on the top.

Finally, add dried shrimps, scallops, rock sugar, and red dates, add water and boil, then reduce to low heat and simmer.

The abalone sauce was simmered early in the morning, and the fire was still on at night. She also specifically told Xiaoqing to keep an eye on the abalone sauce.

In the evening, after the abalone juice had been boiled for six hours, Mao Xi put up the food sign for the dish of abalone with rice.

The ingredients in the casserole have been cooked until they are soft and tender. Except for the ham pieces, all the remaining ingredients in the casserole are just bones. Only two-thirds of the juice was left, so Mao Xi filtered the juice with gauze.

A total of six casseroles were used, and finally a large pot of original abalone juice was brewed.

A portion of abalone rice requires two fresh abalones and abalone juice.

The waiter brought the menu, and as soon as the food sign was hung up, there were already ten abalone rice dishes to be made.

Dajiang took out twenty fresh abalones from the seafood bucket, shelled them, took out the meat, removed the internal organs, and cleaned them all at once.

Abalone has thick meat, so it naturally needs to be cut with a knife.

Mao Xi poured some original abalone juice into the pot, put the processed abalone in the pot and scalded it until cooked, then took it out and set aside.

The remaining abalone juice needs to be made into a concentrated thickening sauce.

The attentive Yaomei and Xiaoqing took ten plates and poured the rice upside down on the plates in advance.

Place the two cooked abalones on top of the plate.

Mao Xi added salt, sugar, peanut butter, and soy sauce to the pot.

When you add the peanut butter, the aroma instantly bursts out, and the gravy looks smoother.

In order to make the taste more delicate, Mao Xi used a mesh sieve to remove the particles in the abalone juice.

Finally, pour a little water starch to thicken the sauce. The pot and spoon are constantly stirred in Mao Xi's hand, and the amount of water starch is determined according to the viscosity of the abalone juice.

When the thickened abalone sauce is scooped up, it is fluid but has a slightly thick feeling. Mao Xi immediately turns off the heat and only adds a spoonful of abalone juice to each bowl of abalone rice.

Abalone juice covers abalone and rice. The fresh aroma of abalone juice and the aroma of rice mix together, adding to the taste.

Mao Xi and the cooks couldn't hold it back and swallowed.

The waiter came to the kitchen and took out the dishes while they were still hot.

"My guest is here~ Your abalone rice is ready, enjoy it!"

The diners sitting at the table were already salivating for this dish, and the Three Musketeers of Food came to the restaurant as usual.

Mi Lao, Su Xuexue and Nalan Jue had never eaten abalone rice, and this novel combination also aroused their stomachs.

The abalone juice has been simmered for a long time, and the soup is thick and fresh, which is the delicacy concentrated in time.

The abalone meat is soft and delicate, paired with the juicy sauce, and chewed carefully with a mouthful of rice... This magical way of eating makes people fall in love with it.

Before Mr. Mi knew it, he had finished the rice in the bowl.

Not enough to eat, not enough to eat at all!

He looked at Su Xuexue and Nalan Jue beside him. As expected, they also devoured these two dishes to the point of licking their plates.

"It's strange, the thickened soup tastes so fresh and sweet. I feel like this bowl of rice is not enough!"

Su Xuexuan muttered, and Mi Yuan looked at each other and smiled, and then they looked at Nalan Jue.

Nalan Jue was still savoring the abalone juice in her mouth, and was analyzing the recipe for thickening the soup in her mind.

"Ham, pig's trotters, lean meat, dried shrimps, scallops...what else?"

Su Xuexue waved his hand towards the waiter.

Ah Xing hurried over: "What are your orders from Xuexue Su? Are you satisfied with today's food?"

satisfy! Of course I’m satisfied, and it’s not enough to eat at all!

"Ah Xing, you guys seem to have a little less rice for abalone fishing. Mi Lao and I don't have enough to eat. Let's order another portion each."

"Give me another portion too!" Nalan Jue followed suit and added another portion, "A Xing, how long did it take your shopkeeper to cook this abalone juice?"

Ah Xing smiled and replied: "It's been six hours! Mr. Nalan, every drop of the abalone juice you eat is the essence!"

Xuexue Su has always been very knowledgeable about food, and he secretly wondered how to make abalone juice.

"Nalan, what ingredients do you think Maiyatou added to cook it?"

"Of course there are lean meat, ham, scallops, dried shrimps, and pig's trotters to add a gelatinous texture to the soup."

"There must be other ingredients, I seem to taste the taste of peanut butter..." Su Xueguo analyzed while starting to get greedy for the taste of abalone rice.

He has also made rice bowls himself, but the toppings are all thickened with water starch. Today's abalone juice can be tasted that the shopkeeper really put a lot of thought into cooking it.

While the two were discussing, the waiter promptly delivered the second portion of abalone rice.

"Three distinguished guests, your abalone rice has been served, and this pot of rice wine is a gift from the shopkeeper."

Pairing good wine with good food is naturally the best!

Nalan Jue tasted the abalone juice again: "Pedant, it's really sweet like peanut butter. No wonder the taste of this abalone juice is different from ordinary gravy. It's smooth and smooth. It's perfect with abalone!"

Normally at this time, he would have been eager to ask Mao Xi for the recipe of this dish.

But today, seeing that Mao Xi was able to open a restaurant in the town with his cooking skills, he was particularly looking forward to what new surprises Mao Xi would bring in the future.

.

Mu Zhiyuan took the local dog preserved egg around Lihua Town and Kaitang County, and indeed found three people with Tokasu incense on their bodies.

But they are all housewives who occasionally go out for shopping, so it is difficult to associate them with theft.

"Did you look in the wrong direction? Or is the fragrance covered up?"

Ranchen girl said that unless you clean it with soap locust, the smell will linger for ten days.

A day has passed, and the longer time passes, the harder it will be to find the thief.

"Your Majesty, I have a way!" At this time, the monster thief Yi Zhili came to Mu Zhiyuan, "If the thief did not deliberately destroy it, he must get rid of the stolen goods. Why not go to the ghost market to look for it?"

"How could I forget that there is a ghost market!" Mu Zhiyuan suddenly realized.

As soon as midnight passed, he and Yi Zhili took the local dog preserved egg to the late-night ghost market.

The local dog preserved egg worked overtime tonight, and Mu Zhiyuan specially rewarded it with two chicken legs. The little local dog ate happily~