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

Time flies, and it is mid-April.

The peach blossoms have long since bloomed, and the Sophora japonica, Gardenia, and Begonia flowers are blooming one after another.All of a sudden, the flower trees in Yunmengju were very lively.

During this period of time, Yunmeng Xiaoguan is really flourishing like the flowers and trees in Yunmengju.

In order to cope with the increased passenger flow, she added three more servants, two of whom followed Aunt Xing and A Tian to take care of the planting and breeding in the field, and one who was talented in food, worked in the back kitchen with A Feng, and Wu Gu and A Jiang Take care of it together.

The female slave who worked in the back kitchen was named Ayu, the male slave who followed Aunt Xing was named A Shui, and the male slave who followed Atian was named Atu.

Because the focus is on the management of Yunmeng Restaurant, Yunmengju's Yunmeng delicacies don't take much thought, and fewer and fewer people come to eat rare dishes.

Perhaps it was because of the reputation of the previous operation. Although Yunmeng Restaurant and Yunmengju were operated separately, people in Yingdu still used to refer to Yunmeng Restaurant collectively as Yunmengju.

In their eyes, the difference between the larger Yunmengju is that it occupies a larger area and has a Yunmeng Yao.

Now that Prince Yuan is protecting him, Chu Yunmeng actually doesn't care much about Yunmeng Yao anymore.It's just that for Yunmengju's plan to realize China's No. [-] goal, she still can't easily smash her own brand.

In order to maintain the high-end image of Yunmeng Yao, and to give high-end diners a sense of freshness, she pushed out the second season of Yunmeng Yao in advance, and only removed those ingredients that needed to be in season.But this time the effect was very limited.

Seeing the burning flowers and trees in the courtyard, she suddenly had an idea, planning to make a banquet that no one had ever seen before——

Full flower feast.

At that time, most people ate five grains, and various dairy products were also on the table daily, but the types of vegetables that were discovered were relatively small, otherwise there would be no new ingredients like Yunmeng Yaoyan that attracted attention.

As for feasting with flowers, it has never happened.If I hadn't been able to see the secrets of future generations, I would have never thought of these exquisite methods and fresh ideas.

Among the current Seven Kingdoms, the Chu Kingdom occupies a large area, is rich enough, and has open folk customs. Whether it is a royal minister or a commoner, they all have leisure time and spare money to be arty. She firmly believes that the full-flower banquet will attract more attention. .

It's midsummer, and all kinds of flowers are blooming.Ever since she saw the blooming flowers on the flower tree in Yunmengju, she had already faintly had an idea.

What remains to be solved is the determination of the recipe and the complicated preparations in advance.

Soon, the recipe has been decided, and the common name has not been decided yet: Jasmine Panna Cotta, Peach Blossom Soup, Pumpkin Blossom Crisp, Begonia Nectar, Sophora Blossom Meat Burger, Wisteria Hanging Fish, Gardenia Tofu Soup .

Since it is eating flowers and doing elegant things, it is better to avoid meat and meat as much as possible. Only cold-blooded fish and a small amount of meat are enough.

Among the seven dishes, five are made of flowers that bloom in midsummer. The food is fresh, and it is also a gimmick to attract elegant people.

When this way of eating is approved, more flowers can be hoarded, and it must be very good to use dried flowers in dishes in the future.

After thinking about the recipe and the flowers to be served, Chu Yunmeng began to prepare for the all-flower banquet wholeheartedly.

The first dish, jasmine panna cotta.

Jasmine is easy to get, although it is not sold in the market, but it is everywhere in the wild, even the jasmine planted in the main courtyard of Yunmeng Residence is enough for several banquets.

The hard part is the panna cotta.Milk and goat milk are not uncommon in this era. The key is how to make it "frozen" and make it as delicious as possible.

Some technologies of that era in the dream are difficult to realize, but fortunately some raw materials are still easy to find.

Chu Yunmeng ordered Wugu to cook two large pots of beef bones and fish bones.Cook on high heat first, then simmer on low heat, and keep adding water until the bones melt and the pot becomes more and more viscous, then the fire is turned off.When the pot gradually cools down, the bouncy jelly is ready, but one pot is yellow and the other pot is transparent.

In order to make the jasmine in the jasmine panna cotta fragrant and delicious, Chu Yunmeng ordered someone to dry and grind some jasmine flowers into fine powder, then soak them in milk and put them in the cellar to refrigerate.

The next piece of the puzzle is the cream, which is key to the flavor of the jasmine panna cotta.Without it, panna cotta always tastes better than tea.

According to what he saw and learned in his dream, Chu Yunmeng took a few dozen chickens, filtered out only the egg whites, and then put in the honey juice he got from the wild beehives in the spring, as well as goat milk cheese made with an exclusive secret method, and stirred evenly , the bright yellow and fragrant cream has been made.

Take out the jasmine milk that has been refrigerated for a few days, put it into the honey juice, heat it until it boils, turn off the heat, slowly pour in the cream, and stir evenly.Wait until the temperature drops to lukewarm, then put in the transparent fish jelly.After stirring well, slowly pour it into the prepared mold, put it in the cellar to refrigerate, take it out after a few hours and eat it.

In order to add elegance to this elegant banquet, Chu Yunmeng specially ordered people to prepare multiple sets of molds.There are not only tigers roaring in the mountains and hares playing in the jungle, but also Mulan Qiuju and Xuanchuang Mingyue.

Two hours later, Chu Yunmeng took out the panna cotta and gave it to the six main managers to try.

After the six people finished eating what they had, they all closed the banquet and smacked carefully.

How could there be such a mellow snack? It melted just before I tasted it, leaving only the scent of milk, flowers and other unknown scents between my lips and teeth. Several scents scrambled in my mouth. It seems to be fighting.The tongue ran after different scents, and was almost bitten off by myself.

The six people opened their eyes almost at the same time, all eagerly looking at Chu Yunmeng.

"Don't look at me, anyone who can come up with a name that satisfies me will be rewarded with a plate." Chu Yunmeng held a plate of panna cotta and raised it high, whetting everyone's appetite.

The six people racked their brains and thought of several names, but Chu Yunmeng was not satisfied.

"It seems that the owner of this newly made dish cannot be found..." Chu Yunmeng shook his head and sighed.

Originally, I wanted to be lazy and brainstorm, but the result was still the same.

It seems that he is a hard worker.Chu Yunmeng sighed again.

At this moment, the first day of the junior high school, who had finished training all morning, came in, planning to report to Chu Yunmeng the training plan for the nursing home in the absence of Mr. Yao these days, and the results of his training in accordance with the instructions all morning.Seeing the helpless six people and the moaning boss, he couldn't help asking.

After understanding the situation, Chu said: "Look at this food, which is crystal clear, decorated with jasmine petals, just like amber. The transparent and unobstructed appearance, using people as a metaphor, is like a piece of ice heart. How about calling it Amber Bingxin? Definitely If you want to bring the word Jasmine, you can also use Jasmine Borneol."

Chu Yunmeng's eyes widened, staring until Chuyi scratched her head in embarrassment.

She circled around the first day of the junior high school a few more times, "tsk tsk" all the time: "I can't see it, the first day of junior high school, you actually know so much... This plate of amber ice heart is yours!"

After finishing speaking, he solemnly placed the plate in Chuyi's hand.On the first day of the new year, everyone smiled and hid aside to eat with relish.

After eating on the first day of junior high school, Chu Yunmeng stepped forward with a serious face: "First day of junior high school, do you really want to learn how to cook?"

"I just want to learn how my boss cooks." The first day of junior high school just finished eating and wiped his mouth: "Actually, I also learned to cook before, and I was considered a chef in the last boss's house. Boss, you bought me to be a nursing home. I thought it would be nice to have no smoke and fire, but... but the food you cook is so delicious, it’s worth being smoked and smoked for a lifetime."

After finishing speaking, he smiled.

Chu Yunmeng was ashamed and ashamed: So I have always regarded pearls as fish eyes!

"Since this is the case, you, Wugu and Xiaomi will help me prepare the next dishes on the first day of the junior high school. There are more people and strength, and the preparation will be faster." Chu Yunmeng made a bold decision: "When we are empty, we Let's talk again. It feels like I don't know you well enough."

*********
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 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.Chu Yunmeng spent a lot of time making eight-treasure porridge before.

However, fortunately, Chu Yunmeng is not short of money at Yunmengju now!

Moreover, she had already ordered Ah Tian to plant a large rice field in the field beside Yunmeng Mountain, and it would be harvested in two or three months.

Thinking of this, Chu Yunmeng was secretly proud.

Peach blossoms are already out of season, but Yunmengju kept a lot of dried peach blossoms 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.

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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.

There are no pumpkins in this era.

In order to make this all-flower feast, Chu Yunmeng deliberately spent [-] points and bought two catties of dried pumpkin flowers through the system—this system is really amazing, even pumpkin flowers are sold.

At the same time, she spent [-] points to buy a catty of raw pumpkin seeds, one third for A Tian to plant, one third for him to take to Qin, and the remaining third for her to store in the system In the cabinet——

She also found out that the price had dropped when she was buying seeds and ingredients recently, and then she realized that the level of "famous all over the world" now, in addition to buying a catty of seeds with [-] points, two catties of seasonings with [-] points, and [-] points for In addition to two catties of ingredients, there is also a cloud locker function, which can store hundreds of catties of goods.

The reason why pumpkin flowers are chosen 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.

Seeing this, Xiaomi couldn't help but wonder: "Boss, what are you?" Leave it to who?

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.

Today's chapter has [-] words, so there is only one update.This should also be the penultimate chapter about the description of cooking.

There may be more plot later, and maybe even a little bit of flying.Sorry for those who don't like it.This is the first time I write such a long article, and I am really not proficient in controlling the rhythm.Since no one reads it, I write it wherever I think of it, and I am entertaining myself.

Of course, I still continue to ask for investment, collection and votes, I hope someone will like it.