Concubine Chef Youxi: Lord, Master, stop

Chapter 254 Cooking Lu Cuisine
Seeing her like this, Mi Xiaoye didn't stop her, and turned around and started making Yuqian shrimp.

In fact, the raw material of shrimps before the rain is not only shrimps, but also sea cucumbers.Jun Yize washed and dried the shrimps, mixed them with egg whites and soybean flour noodles, and Liu Lin peeled the southern shepherd's chestnuts, scalded them in boiling water, cut them into cubes, and soaked them in Yuqian Longjing.

"Everyone is tired, take a rest and drink some tea." Jun Yize said.

"Longjing before the rain is indeed very fragrant!" Mi Xiaoye said, "It's a pity that only those who work hard can drink it, and those who watch the fun don't even think about it."

"Isn't it just cooking with tea? Is that unusual?" Li Ruyue said.

Mi Xiaoye said with a smile: "The strange thing is not to cook with tea, but shrimp."

After saying a word, everyone thought of the match between Li Ruyue and Mi Xiaoye at the same time. What Mi Xiaoye did was "fried shrimp", which instantly turned Li Ruyue into a scumbag.

Involuntarily, everyone looked at each other and smiled.

Li Ruyue seemed to have come back, just about to monitor Mi Xiaoye, her pretty face blushed instantly, she stomped her foot, turned around and left.

As soon as Li Ruyue stepped out of the kitchen, everyone burst into laughter, and the atmosphere in the busy kitchen instantly relaxed a lot.

Liu Lin, who didn't know why, asked, "What's the matter with this shrimp? Why are everyone laughing?"

While dealing with Sha Ha, Jun Yijing told Liu Lin the story of Mi Xiaoye's instant killing of Li Ruyue.

Add salt, Shaoxing wine, clear soup, and wet starch to the tea water to make tea juice. Add oil in the pot. When the oil is hot, put in the kernels and disperse them until they are almost mature. Leave the bottom oil in the pot and fry them with scallions and ginger. OK, add the sea cucumber and amaranth, then add the shrimp and stir-fry until even, pour in the tea juice and stir-fry, then pour in the chicken oil and serve.

Xishi tongue is not difficult, put the sliced ​​clam meat into boiling water, then put the mustard greens, shiitake mushrooms, and winter bamboo shoots into the frying pan for a while, then pour in soy sauce, sugar, Shaoxing wine, sesame oil, soup, The wet starch is adjusted into a marinade to thicken the sauce. When the juice is sticky, put in the clam meat slices and stir-fry a few times quickly.

Wuyun Tuoyue is made by sprinkling seaweed into slices, using pigeon eggs to make round poached eggs, putting them on top of seaweed, and adding clear soup.Seaweed floating on the soup looks like dark clouds, and pigeon eggs are like a bright moon relying on the dark clouds, so it is named "dark clouds supporting the moon".

Sea rice pearls are also relatively simple. The pearl shoots are cut in half along the body, blanch and dry.Burn sesame oil in a pot, fry minced ginger, cook in Shaoxing wine, add dried shrimps, pearl bamboo shoots, broth, salt, toss and serve.

The last dish is to celebrate ginkgo, which is not difficult to make. After soaking and peeling ginkgo, put it in a pot and cook until it is soft.Heat oil in a pan, add sugar, and when it turns red, add water, sugar, honey, sweet-scented osmanthus sauce, pour in ginkgo, and when the juice is thick, pour lard on it.

After several hours of hard work, a delicate and delicious dish with beautiful appearance and fragrance was served on the table.The rest of the accompanying people were all dumbfounded.

"I've never seen such an exquisite dish!" Wu Shaoqing said.

"Isn't it? I'm afraid the emperor's dishes in the palace are nothing more than this!"

"Unexpectedly, Miss Mi really didn't brag. You said you could cook any Confucian dishes, and you really did. At first I was skeptical, but now I don't have any doubts at all."

"Old Zhang, why are you suspicious? Miss Mi is an apprentice of God of Cooking!"

Mi Xiaoye said with a smile: "Actually, I really want to thank everyone for your help to make these dishes so quickly. Without your help, and the preparation work is so thorough, I'm afraid that I will be alone until dark .”

(End of this chapter)