private kitchen

That night He Qingshan was a little restless, even though he went to bed early, he tossed and turned and couldn't fall asleep. He was a little nervous, but also a little bit looking forward to it.

This was the first time he saw Mr. Zhou performing the knife himself. He closed his eyes, but what came to his mind was the scene of his grandfather wearing an apron standing in front of the stove and yelling loudly.

The next day, He Qingshan got up very early, and sleepwalked around with his blood-red eyes open. Lin Yize was startled by him, and quickly pressed him back into the bed.

"Aren't you going to the Humble Garden?" He Qingshan's head was dizzy, Lin Yize touched his head with his hand, making sure that he didn't have a fever but he didn't sleep well last night: "Go in the afternoon, Fengzi will get what you need in the afternoon Find all the ingredients."

"Ah, so..." He Qingshan sighed, but his heart was beating: Is it really all right?

Lin Yize looked at him and cried out in his heart that it was not good, thinking that Mr. Zhou's sternness in the past two months would not make this little cook doubt his own craftsmanship!

He stretched out his hand and snorted on his head: "Why are you so nervous, it's okay, I think the food you cook is delicious, let alone others... Just do as usual..."

He Qingshan snorted and covered his head with a quilt.

He Qingshan slept until the afternoon, washed his face and went to Humble Garden with Lin Yize

When the two arrived at the Humble Garden, they saw Fengzi unloading goods in the yard as soon as they entered the door. As soon as they saw them, they greeted excitedly: "Boss, how about these things!!"

There are straight and thick lotus roots, tender and tender lotus flowers, white and bright yellow tender lotus pods, and emerald green and fat old lotus pods. In the basin next to it, there are two mandarin fishes swimming happily.

Lin Yize tried to pick up the fish with his hands, but was hit by the fish suddenly. He took two steps back and said with a smile, "Hey, this fish is really alive..."

Elder Zhou squatted aside and picked lotus roots one by one, saw them wipe their hands and stood up: "Fengzi's choice is really good, you two come here, let's discuss the dishes!"

Several people discussed until the evening, and finally decided on five dishes: lotus house fish bun, fresh lotus seed mud crab meat soup, honey hammered lotus root, emerald green jade petal, and tofu lotus roll.

These few dishes are not very time-consuming dishes, so they can be made tomorrow. After confirming these few dishes, wash the crabs and fish and raise them in clean water, and a few people go home.

Candied lotus root, red in color, sweet and crispy, sticky and refreshing, can also moisten the lungs and relieve cough.He Qingshan picked a thick and straight lotus root, he washed the lotus root, pinched off the two ends of the snow-white lotus root, leaving only the middle section of uniform thickness, He Qingshan mixed some honey with glutinous rice and poured it down the hole , stuffed tightly, boiled over high heat and then carefully simmered over low heat until the lotus root segments are soft and rotten. Take them out immediately and put them in a freezer filled with ice cubes to freeze quickly.

Waiting for the lotus root section to cool down here, Mr. Zhou also started making lotus root fish buns over there.

He Qingshan had only heard of this dish before, but had never seen it before, so he had to honestly start from the sidelines. At this time, Mr. Zhou had changed into a snow-white chef uniform, and special knives were lined up beside him. , his expression also became serious, He Qingshan looked at him from the side, and suddenly there was an uncontrollable excitement in his heart. Like a person, the whole person seems to exude a dazzling light.

Elder Zhou ordered He Qingshan to pick out the cleaned mandarin fish bones and make them into fish paste. He picked two lotus flowers from Fengzi, which were large and delicate. The delicate flower houses were also picked off.

He Qingshan kept beating the fish mud with his hands, and couldn't help asking when he saw it: "Don't you want to use a greenhouse?"

"It's too tender, and it can't hold anything!" Zhou Lao said and picked two relatively large but not too old lotus pods, washed them, carefully cut the bottom of the lotus pods, and hollowed out the soil from the bottom. They were all taken down.

He Qingshan kept smashing the fish paste by the side until it was soft and tender, and the slurry could leak out even with gauze. Mr. Zhou asked the little worker to take out glutinous rice wine and some spices and mix the fish paste evenly. Then brush the good honey inside the lotus pod, fill the lotus pod with fish paste, insert the cut base back, seal the bottom, and hang it in the pot to steam over high heat.

The lotus root over there was almost frozen, He Qingshan just took it out, Zhou Lao looked at it and suddenly said: "Put some things in it, this dish should not let the taste of lotus root be unique, otherwise it will be too ordinary, Moreover, lotus pod fish buns and other small cold dishes are inherently sweet, if this dish is too sweet, it will easily become greasy."

He Qingshan stopped his hands, he thought for a while, put the lotus root slices aside to cool, then took out a bowl of lotus seeds, removed the painstaking care in the middle, and steamed them over water.

The lotus seeds obtained by Fengzi are very tender, and soon steamed into white and soft glutinous powder. He Qingshan crushed the ripe lotus seeds, then mixed them with tangerines and beat them into light yellow lotus seed puree.

He cut the lotus root slices that were just right in advance into 1 cm thick slices, then dragged the lotus root slices in the egg batter, sprinkled them with dry powder, and beat the lotus root slices repeatedly until the dry powder melted into the lotus root slices. He Qingshan Heat the oil and fry the lotus root slices until golden.

Then He Qingshan paste the lotus seed paste on the other side thinly, use a grinder to gently press it to remove the excess lotus seed paste, then arrange the lotus root slices neatly on the plate, and put them in the pot to steam.

The helper picked up another pile of lotus seeds, Mr. Zhou had already peeled off the shells of the blue crabs, dug out the yellow inside, mixed them with water chestnut powder and rice wine, and the blue crabs brought by Fengzi were big and fresh. , Mr. Zhou dug 4,5 or [-] crab roe in a row before stopping, put the blue crab shell back together, and steamed it in a steamer.

What should be put in the steamer is already in the steamer. He Qingshan took a lotus flower and started to make emerald green jade petals. When Mr. Zhou talked about innovation, He Qingshan wanted to change it into a meat dish for him.

He first peeled off the outermost layer of petals of the big lotus, and selected some good-colored ones in the middle layer, and the shape was right, and all the petals were washed and dried.

He minced the meat, added scallions, ginger, eggs, and diced water chestnuts to make a meat paste, spread a thin layer on the lotus petals, and put another petal on top. Slowly heat the oil over low heat.

When the oil was 5,6 to [-]% hot, he put the petals in it and rolled them for frying. When the color of the petals became darker, he took them out and put them aside in an oil net to drain.

The cooks took out the steamed crabs, dug out the crab meat, marinated them with salt and rice wine, and put them aside.

He Qingshan fried 7,8 or [-] slices of lotus flowers non-stop. As soon as he stopped, he immediately took out a piece of snow-white tofu, cut it into extremely thin tofu slices with a blade, and then took out a piece of high-quality ham. Slice into thin slices with the same thickness as the tofu slices, stack the tofu and ham, roll it into a small roll, and wrap it with larger lotus petals. Fry in oil until golden and set aside.

Lin Yize came over to take a look, and wiped his forehead with a sweat towel: "Are you ready soon? Boss Chen has already come out, and he will be here in about half an hour!"

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