majestic tiger

Chapter 491 Aftertaste
Yunxia shook her head lightly, and put forward her own opinion.

Ming Guang thought it made sense, so he nodded and said, "Okay, then let's continue to think about it."

So the two went into contemplative mode again.

Yunxia thought of the names of the dishes about elbows that she had heard before, such as cheering pork knuckles, clasped pig knuckles, lucky pork knuckles, crystal pork knuckles, red grilled pork knuckles, braised pork knuckles, etc., as well as special names such as taking the name of the gold list (hooves), step by step, etc. Therefore, I decided that if I have not come up with a satisfactory new name, I will choose one of them to use.

Ming Guang thought for a long time before he suddenly had an inspiration.He thought of Ban Gu's words: "If you give your order, the taste is rich." The taste is rich, and the taste is called fat-flavored elbow, which seems to be acceptable.

Then she shared this idea with Yunxia, ​​and Yunxia actually liked the word plump taste very much, the rich taste is very good and wonderful.

But Mingguang thought about it, and overturned the name Yuwei on his own, because he felt that the word Yuwei also meant belly fat, and it was not so easy to understand.

Yunxia blinked her eyes, then decided to change it to Aftertaste.

The aftertaste is endless!

The word aftertaste was immediately praised by Mingguang.

The two continued to deliberate for a while, and finally came up with the name "Walking", which is definitely a novel and interesting name.

The aftertaste is a taste that can't be recalled endlessly. It sounds like this dish is delicious, just like the lingering sound and delicious taste, it must be quite wonderful.

But not elbow, the last word for elbow is a homonym for buckle away, and the aftertaste does not imply the taste of elbow, which is so memorable that it often stays in my mind and never leaves.

Together, the aftertaste is not only meaningful, but also the only one here, and it should be impossible to have the same name.

The more the two read the words, the more fluent they were, and the more they thought about it, the more satisfied they became.

The name of the dish was decided upon.

Mingguang asked Yunxia, ​​what is the specific method of this elbow?Braised?Stew?or something else?
"Hey, this is temporarily kept secret, and you can see it when I make it tomorrow."

Yun Xia played it off delicately and playfully.

Weihang's appetite was whetted, and he was eagerly looking forward to Yunxia's revealing of the method of keeping the aftertaste alive the next day.

Waking up early the next morning, Yunxia made a list of the ingredients that needed to be prepared, and asked her mother to send someone to buy them.

After going to school for a while, she asked Mr. Xiao for leave and came back to make this "Dongpo Elbow", but now it should be said that it has "no aftertaste".

Naturally, Ming Guang took leave of absence, and came to see Yun Xia's generosity.

When she arrived at the kitchen, Yunxia quickly put on her apron and started to work.

The maids helped and learned how to cook. The dishes the young lady taught them were all delicious. Although they often swallowed their mouths while cooking, they really liked to learn how to cook.

In fact, all the maids are under pressure, and feel that they must learn their skills from the young lady, because the young lady is really capable.

To be honest, even without relying on them, Miss can still live well.

And the madam is kind, keeping them in the mansion is kind to them, but they have not learned the skills to serve the master well, they themselves feel ashamed to gain a foothold in the general's mansion.

So everyone worked hard and competed with each other to learn skills.

Yunxia is very satisfied with their strong learning atmosphere, their eagerness to learn, and their correct learning attitude.

On the stove, the maids had stewed chicken and meat broth according to Madam's instructions, which Yunxia used as seasoning.

The elbows had been shaved and cleaned, so Yunxia ordered the maids to set up the pot, fill it with water, and start to light the fire.

After everything was ready, she picked up her elbow and started the first step: rinsing.

"We have to remove the blood from the elbow first, so that it will have no bloody smell and taste more delicious. Just put it in cold water."

Yunxia slid her elbow into the water in the pot while explaining to everyone.

He also asked Ziman to scoop up a spoonful of cooking wine and pour it into the water, and ordered Dan Hua to smash the ginger, tie the green onions into knots, and chop the garlic into fine pieces for later use.

She swiftly added cold water a few times to get rid of the blood scum a few times, then took it out and soaked it in cold water, and put it on the steaming lid to dry out the water.

The first step is successfully completed, enter the second step: coloring.

Wei Hang looked at her methodically and with ease, just like those generals on the battlefield who charged in person but calmed down. There is no doubt that victory is inevitable.

"Everyone should pay attention, when frying sugar color, the fire must be low, and the heat must be controlled well."

After Yunxia made a special reminder, she put a little oil in the pot, then smashed the rock sugar with a knife, and put it into the pot, let the green radish control the fire to the minimum, fry the sugar slowly, and wait for brown bubbles to appear in the pot. When it came out, she put the drained elbows in and painted both sides.

Immediately, that elbow became bright red, looking very attractive.

"Miss, it's so beautiful, I want to take a bite just looking at it." Zi Man yelled.

Several other maids also said that the color on the elbow is particularly beautiful.

Ming Guang smiled and said, "Elbows are also accommodated by gourmets."

Teased Yun Xia into a giggle: "That's also due to my beautician."

"Who says it's not? Like Yunxia beautician." Ming Guang gave a thumbs up.

"Then I'll accept it bluntly, do you have any objections?" Yun Xia teased the maids.

The maidservants hurriedly expressed that they had no objections, they giggled and said that the maidservants would also like to give Miss a thumbs up, and then they all gave Yunxia a thumbs up.

The second step was successfully completed amid laughter and laughter, and the third step continued.

Put the washed pot back on, heat it up, put the oil in, turn the heat up, Yunxia pours in a variety of spices that she ordered to buy, and stir-fries in the pot, soon the aroma is overflowing, and the maids are all busy shrugging their noses , It's so fragrant.

Seeing that it was almost done, Yunxia added soy sauce, cooking wine, salt, and broth to make a juice.

Throw in Meirong's elbow again and start to stew.

"See clearly?" She turned her head and asked the maidservants surrounding her.

Everyone nodded.

Only Ming Guang asked: "How long will this stew last?"

Yunxia covered the pot, clapped her hands and said, "Simmer on medium heat for half an hour, and then steam it in a steamer for an hour. In short, slow fire, less water, it will be beautiful when the heat is enough, let's wait patiently. Wait for a while and enjoy."

The maids listened to what the young lady said so smoothly, and they also recited the phrase that the fire is slow, the water is less, and it will be beautiful when the fire is full.The more I think about it, the more I like it.

Ming Guang lamented that Yunxia's random words are so beautiful. Although they are simple and unpretentious, they have their own true meaning, and they are catchy to read, like a spring breeze, which makes people intoxicated...

After half an hour, Yunxia took out the elbow, put the cold broth into a bowl, and steamed it in a steamer.

After steaming for another hour, Yunxia opened the lid and added some soy sauce, then covered the lid and continued steaming until the elbows were soft and rotten.

Take out the elbow and put it on a plate, pour the soup into the pot, add the ginger, onion, and garlic prepared at the beginning, thicken it with water and soybean powder, and then pour it on the elbow on the plate.

So far, the aftertaste is not elbow and it is ready.

(End of this chapter)