Yunmeng Ballad: I opened a restaurant in the Warring States Period

The second course, peach blossom soup.

Compared with jasmine panna cotta, the method of peach blossom soup is much simpler.But the most difficult thing is to find the raw material of japonica rice.

At that time, people's staple food was mainly millet, millet, bean and wheat.In Chu State in the south, although there are japonica rice, not many people eat it, so it is difficult to find it in the market, and the price is quite expensive.

Fortunately, Yunmengju is not short of money at all!Thinking of this, Chu Yunmeng was secretly proud, and at the same time included the expansion of rice planting in his future plans.

Peach blossoms are already out of season, but Yunmengju kept a lot of dried peach blossoms and preserved peaches when making peach blossoms.

Dried peach blossoms are added to the dish, although the flavor is not much different, but the shape is much different. Chu Yunmeng is thinking about how to improve it so that the color, fragrance and taste are complete.

After several experiments, Chu Yunmeng finally decided on the final method.

Soak the japonica rice in advance for 3 hours or [-] hours, boil the milk and pour it into the japonica rice, cook on low heat for about half an hour until it becomes thick.Then boil the white fungus that has been soaked for half an hour; then add the chopped preserved peach meat, after boiling for another half an hour, add half a spoonful of mint juice and half a cup of honey juice, sprinkle the soaked peach blossoms and mint leaves , turn off the heat, and when the temperature of the whole pot becomes warm, you can take it out of the pot.

A pot of peach blossom soup, in the amber soup, rouge-colored peach blossoms are dotted like gold, which is particularly eye-catching, and the green mint leaves add a touch of cool greenness to this brightly colored delicacy.

Chu Yunmeng ordered Xiaomi to take seven small bowls, and each bowl was filled with peach blossom soup for Chu Yi, Wugu, Mai and others to taste.

The seven people held small spoons, and after eating one spoonful after another, they all lowered their heads.

The sweet and sour soup, although not as fragrant as the amber ice heart, has a different taste.

"Why don't you call Rouge drunk..." Finally, it was Mai Mai who broke the silence.

"Not good, it sounds like the name of wine." Wu Gu was heartless, and didn't give Sister Mai any face.

……

Then there was a longer silence, and no one spoke for a long time.

"Let's do this first. Let's prepare other dishes. Everyone thinks about the names and discuss them later." Chu Yunmeng ended the silence.

The third course, crabapple manna.

Honey juice is extracted from fresh crabapple flowers, and the peeled white water chestnut meat is soaked in the nectar of crabapple flowers for an hour.Then remove the stamens of the fresh crabapple flowers, put the water chestnut meat in the center of the crabapple petals, draw a few filaments on the water chestnut meat with honey juice, which looks like the crabapple stamens.

In fact, Chu Yun dreamed of eating crabapple flowers with meat, but he gave up after thinking about it.

Since it is a full flower feast, what we eat is these fresh flowers, according to the season.Using meat in dishes can only be used as a garnish, one or two dishes are okay, but it is not so good if it takes away the host's role.

The menu design of this all-flower banquet does not necessarily make people feel full like eating five grains, but it is just like this, isn't it elegant and valuable?

The fourth course is Sophora japonica rice.

Rinse the picked Sophora japonica flowers with clean water, put them in a pot after airing for a while, pour in flour, and stir gently with a bamboo stick until each flower is covered with flour.

Then put a piece of gauze on the cage made by Yunmengju, pour the Sophora japonica flowers in, prick a few air holes with chopsticks in the pile of Sophora japonica flowers, and steam for a quarter of an hour.

Steam well out of the cage, stir to disperse.When the rice-shaped Sophora japonica wrapping dough is cold, put it into Yunmengju's special frying pan, stir-fry with oil, green onion and perilla, add a little Yunmenglu and take it out of the pan.

A plate of sophora japonica rice, which is crystal clear and shining in bluish color, is enough.

When designing the menu related to Sophora japonica, Chu Yunmeng also envisioned the way of eating thousands of layers similar to the hamburger of later generations. He could think of the old man's way of learning from nature, and thought that he might as well taste the most original taste gifted by nature first. .

And when he just took out the new gadget of the cage, the whole Yunmengju let out a sound of exclamation.

"Boss, what is this?" Wu Gu, full of curiosity, jumped out first.

"This is called a steamer, and it can be used to steam food. It will keep the original flavor while heating, and it won't get stained with other things or get mushy." Chu Yunmeng explained patiently.

Seeing that everyone's eyes were attracted by the new things, Chu Yunmeng quickly turned everyone's attention to Sophora japonica rice.

However, after trying the new dishes in their respective bowls, everyone was still staring at each other, unable to think of a good name.

Chu Yunmeng had no choice but to silently record the "jasper flower" he originally imagined in a small book for future use.

The fifth course is crispy pumpkin blossoms.

Pumpkin blossoms are not unique to summer, they bloom continuously from spring until the frost in late autumn.

The reason for choosing it is not only sufficient nutritional value, but also because of its beautiful flower shape and bright color.

Each flower is as moving as a golden wine glass, and it is sure to make people appetizing.

The method has been thought of long ago, it is relatively simple, and it adopts the method of frying that has never been used in the world.

Take a dozen pumpkin flowers, pound a few chickens, mix the batter made of yeast and starch, wrap the pumpkin flowers in the batter, fry them in hot oil, and finally sprinkle some wild salamanders and cloud monroe.

It's like every golden cup contains some flower dew.

Each person eats one, and the fried dough is crispy, followed by the fragrance of pumpkin flowers. The two fragrances collide on the tip of the tongue, which has a special flavor.

Everyone finally negotiated a name that could barely pass—Jinzhan Condensation.

Then, Chu Yunmeng put away the remaining "gold cups".

The remaining two dishes of wisteria hanging fish and gardenia tofu soup are relatively easy to make, and the key is to collect flowers and make tofu.

Under the management of Wugu and the first day of junior high school, another version of tofu was prepared; the fish hanging from the wisteria was also chosen from the perch that is abundant in the Yingdu River, which is delicious and less thorny.

Because the wisteria stems and fruits are poisonous, Chu Yunmeng ordered people to pick off the wisteria flowers one by one and remove the seeds from the flowers.Some of them are blanched to make wisteria flower juice, and some of them are strung together with strings, which still look like when they are in full bloom.

The perch is descaled, the internal organs are removed, a few slits are cut on the perch, steamed with cloud dream dew, and the wisteria flower juice with honey juice is poured over it while it is hot, so as to neutralize the residual astringency of the flower juice.

Put the stringed wisteria flowers on the upper left side of the plate, and the perch on the lower right side of the plate, just like a kiss between swimming fish and wisteria.

Chu Yunmeng already had a name for this dish: Purple Ribbon Silver Medal.

It's just a bit utilitarian. Before there is no better name, let's use this first.

As for the gardenia tofu, after the tofu is made, the rest is actually very simple.

In order to make the whole dish taste better, Chu Yunmeng used long-simmered crucian carp soup as the soup.

In order to keep the gardenia fresh and tender, she did not let the gardenia boil in a pot, but marinated it with a specially prepared sauce.

Stir-fry chopped green onion, basil, mint and wild pepper, and put it into the prepared Yunmenglu.

Then put the fresh gardenias without stamens into the spicy, fresh and sour sauce.After soaking for two days, remove the gardenias, fumigate them for a while, and turn off the heat before the flowers change color. While the gardenias become sour and delicious, they still maintain their bright appearance.

The fragrant tofu and the crunchy and delicious gardenia are placed together, like a piece of silk, which is very eye-catching.

There is no suspense. After everyone tried this dish, they only knew that it was delicious, and they couldn't come up with any fancy ideas.

Every time Chu Yunmeng looked at the first grader, he lowered his head in shame.

It seems that people are not exaggerated.

Thinking of this, she collected all the leftovers from the Quanhua Banquet and kept them frozen in the cellar.

Xiaomi was careful, so she couldn't help being surprised when she saw this: "Boss, what are you?"

For whom?
Xiaomi didn't ask the last three words.

Chu Yunmeng just laughed.

To be honest, she also couldn't figure out why she owed the smoke and had to put away all the leftover dishes on the spur of the moment.

This doesn't fit her usual generous image at all, okay?
There may be a major revision in the near future, so the update of the manuscript will be slower, but I will try my best to strive for the second update. If it doesn't arrive after 10:[-], it may be gone.

This time I will try my best to update the previously adjusted part at one time, so that it is convenient for everyone to read.I’m just reposting the chapters that were posted before but due to the overhaul, please don’t spray me~ hahaha

Continue to ask for investment, collection and recommendation tickets. Students who have monthly pass balance are welcome to come to me