Concubine Chef Youxi: Lord, Master, stop

Chapter 334 Tianzhu Cuisine
When we arrived at the post house, everyone was exhausted. They went back to their rooms to take a shower, ate some curry and burritos prepared by the post house, and fell asleep.

The next day, Wu Shaoqing was still negotiating with the ministers of Tianzhu Kingdom. Because he left Chenla Kingdom ahead of schedule and had to travel for two days, he arrived in Tianzhu Kingdom about a week earlier than scheduled.So on the second day, everyone rested in the posthouse for a day to relieve the fatigue of the past few days.

Mi Xiaoye also thought, when we arrived in Tianzhu, there were so many delicious spices, and everyone worked hard along the way, why not cook some delicacies for everyone to appetize?

Thinking of this, Mi Xiaoye began to tinker.

The post officials of the Tianzhu Kingdom were quite friendly to the envoys of the great merchants. Mi Xiaoye told the post officials the ingredients they needed, and the ingredients were ready just after noon.

Mi Xiaoye first grilled a five-spice mutton skewer to satisfy everyone's hunger.

Mi Xiaoye cut the mutton into small pieces, put them in a pot, sprinkle with minced parsley, wild pepper, and salt, stir evenly, then add yogurt, minced onion, minced coriander, minced ginger, minced garlic and marinate.An hour later, Mi Xiaoye took out the marinated mutton, put it on a long barbecue skewer, and grilled it on the charcoal stove, turning it continuously. After a while, the aroma of roasted mutton came out.

For the next Tianzhu roast duck, Mi Xiaoye will put the prepared duck, spread the skin and inner cavity of the duck with salt, duck liver, duck heart, etc., and then grind the cardamom into powder.Next, Mi Xiaoye cut the boiled eggs into small cubes, put them in a pot with raisins, ground coriander, sugar, vinegar and black pepper, and stirred them evenly with a spoon.

Then, pour oil into the pan with rice leaflets, add minced parsley, fennel, garlic, minced ginger, and salt until fragrant Stir-fry, then put all the stir-fry ingredients into the belly of the duck for compaction, and then bake it over charcoal fire.

Then, Mi Xiaoye made chicken fried pancakes, which is also a delicacy with modern Tianzhu characteristics, and it is relatively new at this time.Rice Xiaoye peels and debones the chicken, chops it into puree, mixes it with flour, coriander, fresh ginger, garlic, garam masala, coriander powder, red pepper powder and eggs, puts it in a pot, stirs it evenly, and pats it into chicken patties , and then fry in the pan.

The next dish is red bell pepper tomato shrimp. Mi Xiaoye marinates the cleaned shrimp in a seasoning mixed with lemon juice, parsley seeds, black pepper powder, red pepper powder, and salt. Stir-fry minced ginger, minced garlic, black mustard, minced coriander seeds, and salt until fragrant, add the juice of marinated shrimp, then add tomato juice, sugar, minced coriander and shrimp, sprinkle with diced red bell pepper, and cook over high heat until the soup is thickened Dry.

Originally, Mi Xiaoye wanted to make an Indian-style stewed crab, but it was not the season to eat crabs, so he had to change it to fish.The fish was newly bought in the market this morning, and it was put in the basin after it was brought back. It is very fresh at this time.

Mi Xiaoye stir-fries garlic, minced ginger, black peppercorns, coriander seeds, and coriander seeds until fragrant, pours clear soup, red chili powder and salt, then puts in the cleaned fish and stews until the soup boils Afterwards, add coconut milk and continue to simmer. When the fish is cooked, sprinkle with fresh coriander.

In this way, the six delicacies with the flavor of Tianzhu hair were neatly served on the table.Mi Xiaoye had been cooking all afternoon, and she was sweating profusely at this time.

Su Ziling felt sorry for her, so he asked Yun Muqing to boil hot water, took some soap and saponin powder, and asked Mi Xiaoye to take a good bath and come out to eat comfortably.

(End of this chapter)