Concubine Chef Youxi: Lord, Master, stop

Chapter 300
Sukiyaki is made with chicken and seafood broth, and the crayfish is simply made into that kind of spicy crayfish, which is very enjoyable to eat. The remaining fish are big braised in brown sauce and small fried, which can be regarded as adding some oil and water to everyone up.

Move as you say, Jun Yijing knows that it is not easy for Mi Xiaoye to prepare this dinner, so she also joins the ranks of helping.

Mi Xiaoye arranged for the brothers and sisters of the Jun family to wash the crayfish, as well as cleaning and cutting of other accessories. Yun Muqing was in charge of cleaning the chicken, and Mi Xiaoye started to clean the fish.This division of labor is also methodical, and the speed is much faster.

After the preparations were completed, Mi Xiaoye officially opened in Cairo.

Spicy crayfish is a night market snack that Mi Xiaoye likes very much.Mi Xiaoye still remembers that once when she was in school, she went to KTV with two girls in the same dormitory, and after a few hours of singing like killing pigs, everyone went to the night market to eat Ma Xiao.The three girls ate four catties of mochi, and they still couldn't get enough of it.Looking back now, it was a happy time.

Put rice lobular shallots, garlic slices, and ginger slices into the oil pan and sauté until fragrant. Pour in the dried chili, Chinese prickly ash, and star anise and stir-fry until the aroma is released. When the chili is noisy and changes color, put it in and wash it. Crayfish with heads and intestines removed, stir-fried over high heat.

When the shrimp shells turn red, add a little sugar, add some wine to taste, then add salt and soy sauce, pour water and bring to a boil.Then use a low heat to collect the juice, and when the soup is reduced to one third, add shallots and garlic slices and stir well.

After serving the crayfish, Mi Xiaoye chopped the garlic and pepper and put it on the crayfish, poured a little hot oil on it, and only heard the sound of "呲呵", the aroma and the taste of the pepper came out.

Jun Yijing couldn't wait, but she still resisted not having a taste first.

Next, Mi Xiaoye braised the sea fish she bought in a big pot, and fried the small fish, sprinkled with salt and pepper.

Finally, it’s time to make sukiyaki.

Mi Xiaoye uses a chicken to hang the broth. In order to avoid the conflict of taste, kombu is not added, but rice wine, soup and soy sauce are added to adjust the taste.

Then put another piece of chicken into slices and neatly stack them in the pot, then put in various wild vegetables and dried vegetables that you brought, spread out and stack them neatly.Break the eggs into a bowl to make a whole egg liquid, which can be dipped and eaten according to your preference.

When the dishes were ready, Wu Shaoqing and his party and Su Ziling also returned to the post house.

From afar, Su Ziling smelled the pepper, and thought that Mi Xiaoye had cooked something to eat, right?What he was worried about was that Mi Xiaoye would eat something forbidden by King Fusang.

"Master, you are back. Today I will cook and give you a toothbrush." ​​Mi Xiaoye said happily when she saw Su Ziling's shadow.

Su Ziling looked at her worriedly, and asked, "Mi Xiaoye, what did you do? Did you use chili?"

"Master, don't worry, this disciple didn't disobey King Fusang's order, and made it with fish, shrimp, and chicken." Mi Xiaoye said with a smile, "Master has worked hard these days, so come and make up for it."

Seeing the dishes on the table, Su Ziling breathed a sigh of relief, but fortunately, Mi Xiaoye was quite disciplined and didn't kill pigs or sheep.

"Since there is no red meat, we are not disobedient to King Fusang. It's hard for everyone to clear porridge and side dishes these days, so let's have a good meal." Wu Shaoqing said.

Jun Yijing couldn't wait a long time ago. Everyone had never seen sukiyaki before, so it was naturally more popular. Everyone couldn't help being curious and tried it first.

(End of this chapter)