Concubine Chef Youxi: Lord, Master, stop

Chapter 355
It is also rare for the mother-in-law to see so many guests at home, and Su Ziling is full of sincerity, she must learn from her mother-in-law, so the mother-in-law is naturally happy.

"You are all from Chang'an, so you must have seen a lot, and I don't know if my meager craftsmanship can make you like it." The old woman laughed.

Mi Xiaoye saw her mother-in-law bought fried tofu, and suddenly thought of a representative Hakka dish called Meizhou Yongdoufu.

Could it be that mother-in-law really wants to make stuffed tofu?

Su Ziling took Mi Xiaoye and Liu Lin to help her mother-in-law to pack up the ingredients.Those who clean up the chickens clean up the chickens, those who wash the vegetables wash the vegetables, the mother-in-law's small yard has not been so lively for a long time.

Mi Xiaoye has been paying attention to her mother-in-law, seeing that the ingredients she prepared today are really similar to the ingredients of modern Hakka dishes.

If this is the case, then after learning the dishes made by my mother-in-law, I will go back and study with my master, and we, Yunlaiju, will be able to introduce delicious new dishes.

With the orderly cooperation of everyone, the preparatory work was finally done.

Su Ziling brought Mi Xiaoye to help her mother-in-law in the kitchen, but she was actually studying in secret.

Mi Xiaoye saw that her mother-in-law added chopped green onion, egg liquid, salt, and soy sauce to the minced pork and stirred well, then cut the fried tofu she bought, hollowed out the middle, and stuffed the stuffing into it.The fried tofu filled with stuffing is plump and lovely. The mother-in-law boils it in water, then seasons it with coriander powder, soy sauce, sugar, salt and water, and then adds it to the fried tofu water to thicken it.

Due to the limitations of ingredients and pots, my mother-in-law made this dish of stuffed tofu, which is simple and returns to the original taste.Mi Xiaoye thought that after returning to Chang'an, she could make some improvements and make this stuffed bean curd even more perfect.

"Master, can we improve my mother-in-law's practice?" Mi Xiaoye asked.

Su Ziling smiled and said, "I think so too. If the stuffing in the tofu is richer, fry it on a slow fire before boiling it..."

"Master is exactly what I thought." Mi Xiaoye snickered.

Then, my mother-in-law called it sea salt roasted chicken, and the method is very similar to modern salt baked chicken.

First, the mother-in-law put chopped ginger and coriander on the cleaned chicken to marinate, then wrapped the chicken with tree leaves, put it in a jar, sprinkled it with sea salt, and baked it.One process is simple, and the chicken is fresh and tender sea salt roast chicken is ready.

Mi Xiaoye asked Su Ziling quietly: "Master, how do you think this chicken dish should be improved?"

"Master, I think that if it can be marinated with rice wine or rice wine, it will taste better when it comes out," Su Ziling said.

Mi Xiaoye smiled and held out her thumb: "Master is Master."

Next, it is my mother-in-law's proud specialty dish - braised pork.

I saw my mother-in-law cut the pork belly into mahjong pieces, put the oil in the pan, add ginger slices, garlic, pepper and star anise, then pour in the pork belly and stir-fry until both sides are slightly burnt, add rice wine, soy sauce, sugar, salt, turn over After frying evenly, put it into a casserole and add water to simmer. Before serving, sprinkle with coriander and pepper that Su Ziling specially bought.

The last dish is Poon Choi, which is also a dish that every household will eat during the Chinese New Year.

Poon choi, to put it bluntly, has everything in it, very similar to the Yipin pot that Mi Xiaoye made when he was in Chang'an.Put all kinds of ingredients neatly in the pot, add the broth to cook, and the various flavors are blended together, which is very delicious.

After the dishes were ready, Li Yu sniffed. Since Mi Xiaoye left, she hadn't smelled such a scent for a long time.

(End of this chapter)