Concubine Chef Youxi: Lord, Master, stop

Chapter 204 Full Vegetarian Banquet
Although it is an all-vegetarian banquet, it is not so easy to set off the theme of "supplementing meat with vegetables".

For a beginner like Mi Xiaoye, it was naturally a bit difficult, so Su Ziling was in charge of making the big head, and Mi Xiaoye was in charge of soup and snacks.

The all-vegetarian banquet prepared by Su Ziling consisted of two cold dishes and six hot dishes, all of which were integrated with Buddhist culture.

The two cold dishes are almond tofu, cold wild vegetables, and the hot dishes include vegetarian duck, Luo Hanzhai, vegetarian lotus root sandwiches, vegetarian meatballs, vegetarian fish-flavored shredded pork, and vegetarian glutinous pork.

For soup, Mi Xiaoye prepared a sweet soup, red dates, donkey-hide gelatin and longan soup, and for dessert, Mi Xiaoye gave Su Ziling a pass for the time being.

The glutinous rice balls belonged to Mi Xiaoye, and she suddenly thought of such a dish, so she suggested to Su Ziling that Su Ziling also allowed Mi Xiaoye to cook a hot dish.

This dish is simple and easy to say, but difficult to say.In order to welcome Renzong, Mi Xiaoye and Su Ziling started preparing various materials one day in advance.

The preparations were very complicated, and this time he was going to entertain the Emperor, so Su Ziling didn't dare to be sloppy, and dismissed all the maids and servants at home, and brought Mi Xiaoye and Yun Muqing together to clean up.

Almond tofu is actually a dessert, but it is served as a cold dish to appetize the emperor and imperial concubine.

Yun Muqing didn't know how to cook, so she cooperated with Su Ziling to do the preparation work.Yun Muqing soaked the almonds in warm water, peeled off the second layer of skin, and crushed them with a knife.After cleaning the glutinous rice, soak it for about half an hour, take it out and grind it into juice, add cold water and filter the juice out with a cloth.

Su Ziling added water to put the almond juice in the basket, mixed it with goat milk and sugar, poured it into a clean plate, and put it in the cellar to freeze and solidify.

The workmanship of this vegetarian duck is also relatively complicated. Su Ziling boils the bamboo shoots and cuts them into shreds, removes the stalks of the shiitake mushrooms, washes them and cuts them into shreds, puts them into a hot sesame oil pot, adds refined salt, soy sauce, and rice wine, stir-fries to taste, and puts them on a plate .Then mash the onion and ginger, use the remaining rice wine to get the juice, add the seasoning and make the juice.

Su Ziling soaked the soybean oil skins in the juice, stacked two sheets, spread them straight inward on the chopping board, put the fried ingredients on the soybean oil skins in strips, leaving a space at both ends, rolled them forward, and rolled them into Put the flat strips in the pot and steam them, take them out and let them cool, then put them into the oil pan and deep-fry until golden brown, then take them out.Cut obliquely into strips, place on a plate, and drizzle with sesame oil. Serve.

The vegetarian gluten meat made by Mi Xiaoye is mainly made of roasted bran. The roasted bran is made of raw gluten, which is kept warm, fermented, and steamed at high temperature. The taste is soft and elastic.

The production of raw bran is to adjust the flour with an appropriate amount of water, knead and sieve it in clean water to separate the starch and leave the gluten. After fermentation and steaming, it becomes raw bran.Mi Xiaoye cut the roasted bran into small cubes, add salt, minced ginger, minced green onion, and rice wine, and mix well to make the roasted bran taste good, and then make "vegetarian meat cubes". Yun Muqing cut the green bamboo shoots, carrots, etc. Small cubes, blanch in water and set aside.

The rice leaflets are made into a paste with water, and the paste is made with salt and sugar.After the preparations are done, Mi Xiaoye heats the oil to [-]% heat, rolls the baked bran with a layer of dry starch, squeezes it tightly with hands, puts it into the oil pan and deep-fries until golden brown and removes it; wait for the temperature of the oil to rise When it is [-]% hot, fry the roasted bran again and remove it, leave the bottom oil and add fresh soup, salt, sugar, monosodium glutamate, vinegar, then add diced carrots and diced bamboo shoots and stir-fry; after the soup boils, thicken it with starch , pour in the hot oil, pour in the roasted bran, stir well, and you have a plate of sweet vegetarian glutinous rice.

It smells delicious, tastes crisp and raw, and has a strong sweet taste.

(End of this chapter)