Concubine Chef Youxi: Lord, Master, stop

Chapter 252 Cooking Lu Cuisine
Mi Xiaoye starts with mandarin fish, which she is not good at.

The preparations were done very well. There was no fault at all in the fish that Su Ziling had cleaned up, and the marinated mandarin fish was already tasty.

Mi Xiaoye removes tendons from the tenderloin, then chops it into a fine puree with pork fat, adds egg white, rice wine and salt to make a filling, and then marinates the diced pork belly, cooked ham and scallops for use.

The more difficult step is that Mi Xiaoye needs to remove the thick tendons of the pork net flower oil slices, trim the four sides, fill the marinated fillings into the mandarin fish, and tie the fish mouth with string.Then, a slice of ham is embedded in each slope of the fish's back, and then the stuffing is applied.

It's time for the pig net oil to come in handy. Mi Xiaoye put the fish on the flower net oil, wrapped it around, dipped the batter evenly, put it on the iron grate, put the iron grate on the charcoal fire pool and simmered baked.In the process of grilling the fish again, the cracked part of the grilled fish should be treated with the adjusted batter.

Liu Lin was in charge of watching the grilled fish, and Mi Xiaoye started cooking other dishes.After the fish is baked for half an hour, Mi Xiaoye carefully peels off the dough and net oil, and then puts it on a plate.

Yipin tofu is another classic dish of Confucian cuisine. Mi Xiaoye squeezes the hard-skinned tofu dry, adds soy sauce, salt, sugar, pepper, sesame oil and other seasonings and spreads it on the tofu.

Then, put diced mushrooms, bamboo shoots, fresh mushrooms, chicken, sea cucumber, etc. on the tofu, pour in sesame oil, and steam in a steamer until cooked.

The tape is facing upwards. In fact, a duck is used to carry a pigeon. One big and one small are placed on the plate. It has a unique flavor and is a big dish for banquets.

Therefore, the laborious work of cleaning up ducks and pigeons was naturally done by Yun Muqing and Liu Lin.

Mi Xiaoye suddenly remembered that when he participated in the culinary competition in the palace last year, Liu Lin also helped him catch those live chickens and ducks.

Thinking of this, Mi Xiaoye couldn't help laughing.

Liu Lin intentionally glanced at Mi Xiaoye, met Mi Xiaoye's eyes, the two immediately had a tacit understanding, knowing that the other party remembered what happened in the palace last year, and nodded to each other.

Su Ziling was helping Mi Xiaoye clean up other dishes, and when he turned his head and saw his apprentice and Xiao Xianrou Liulin flirting with each other, he immediately became upset.

"Mi Xiaoye, concentrate, we still have a lot of food." Su Ziling said.

"Understood." Mi Xiaoye withdrew her thoughts, marinated ducks and pigeons with soy sauce and Shaoxing wine for a while, and wrapped scallions, ginger, peppercorns, and cinnamon into spice packets.

Heat the frying pan, take out Mi Xiaoye when the duck and pigeon are deep-fried until they turn maroon.Then put the pot holder in the casserole, then put the duck and pigeon, spice packets, green onion, salt, soy sauce, Shaoxing wine, clear soup, boil it over a high heat, simmer over a slow fire, take it out and put it on the plate, with the duck in front and the pigeon In the duck's arms, drizzle with chicken oil.

The big and small belts are really lifelike when they face up.

Li Ruyue was a little worried, so she came over to have a look, Mi Xiaoye was busy cooking, and heard Jun Yijing's voice from behind: "Everyone is busy, the kitchen is small, some people are really an eyesore, come here to make trouble."

"Who made trouble?" Li Ruyue said unhappily, "I just came to see how the dishes are doing? Did Mi Xiaoye cook them? Could it be that someone else did it?"

Jun Yize sneered, glanced at Li Ruyue, and said sarcastically, "Whoever likes to find someone else to fight on his behalf is the one who knows best. Miss Li, don't you think so?"

(End of this chapter)