Concubine Chef Youxi: Lord, Master, stop

Chapter 359 Stuffed Vegetables
Listening to the food here from my mother-in-law today gave Mi Xiaoye a lot of inspiration.Especially all kinds of rice cakes, this place is really a paradise for all kinds of delicious snacks.

Su Ziling has also been silent all the time, presumably because he feels that there is no end to learning about food. Everywhere he goes, there will be all kinds of fresh snacks.

It seems that in the future, we will often come out to gather folk songs.Su Ziling thought so.

In the evening, with the joint efforts of Mi Xiaoye and Liu Lin, Su Ziling sorted out his notes and recorded what he saw and heard today.

After waking up from a sweet dream, Mi Xiaoye recalled the dishes her mother-in-law mentioned yesterday, as well as the tofu dish. The stuffed vegetables here are indeed special.

If we can bring the stuffed vegetables and all kinds of snacks here, if we can move them back to Chang'an... This is only in Lingnan. When we come to Jiangnan, the land of fish and rice, there must be more delicacies.

According to the stuffed vegetables that her mother-in-law said, Mi Xiaoye thought of a few delicious stuffed vegetables and planned to make them for everyone at noon.

Stuffed bitter gourd is the representative of stuffed vegetables here. Although it is not the season for bitter gourd at this time, it is rare for the post office to buy bitter gourd, eggplant, shiitake mushrooms, and even the field snail that Mi Xiaoye misses the most.

This is all right, you can have a delicious meal of stuffed vegetables at noon.

Mi Xiaoye Peel the bitter gourd, remove the flesh, wash, and cut into round pier shapes.Then stir-fry the pork belly and squid, and then stir-fry the soaked glutinous rice until transparent.Then, stir the stuffing and glutinous rice together, stuff it into the bitter gourd, put it in a pot and steam it.

Stuffed meat with shiitake mushrooms is similar to stuffed bitter gourd. Remove the stalks of shiitake mushrooms and wash them. Stir water chestnut and ginger into the pork stuffing. Add appropriate amount of salt, pepper, soy sauce, and sesame oil, and steam them in the shiitake mushrooms.Then, heat the oil in a pan, add Suyou and the minced chili peppers you brought, stir-fry, add sugar and soy sauce, thicken the sauce, and pour it over the steamed shiitake mushrooms.

Then, take the half of the meat filling just now, peel the eggplant, cut it into rectangular clips, stuff the mixed meat filling into the eggplant, and seal it with batter.Then, put the eggplant clips into the pan and deep-fry until they are seven ripe, remove them, and then steam them in the pan.Then, adjust the sauce and pour it over the eggplant.

For the last snail stuffing, in addition to using the remaining pork stuffing just now, the snail meat is taken out and chopped, mixed with the pork stuffing to taste, and stuffed into the snail shell one by one according to the amount.Next, Mi Xiaoye stir-fries chopped green onion and minced ginger until fragrant, then puts in the snails and stir-fries, cooks in rice wine, simmers over low heat until cooked, seasons with salt and soy sauce and drizzles with sesame oil before serving out of the pan.

Only half of the snail rice leaflets are used, and there is still half left. The rice leaflets are ready to be fried at night.

The stuffed vegetables my mother-in-law talked about yesterday were made by Mi Xiaoye's skillful hands today, and everyone was very happy.Especially Li Yu, who misses Mi Xiaoye's craftsmanship and thinks of crying, now he can satisfy his cravings.

"It seems that the people here really like brewing vegetables, they can brew any kind of food." Jun Yize laughed.

Su Ziling said: "You have made great progress in visiting various countries in the past six months. Master is very pleased to see it. After returning to Chang'an, I will give you a chance to show your strengths as a teacher."

"Thank you, Master." Mi Xiaoye said with a smile.

Everyone had a delicious meal of stuffed vegetables. In the evening, Mi Xiaoye used the chili brought from Chang'an to stir-fry a chili-fried escargot.

As soon as this dish came up, it immediately conquered everyone.

Everyone has missed the taste of chili for a long time.Especially this stir-fried escargot with pepper, take a sip, it is very spicy, and it is so enjoyable to chat with the little wine.

(End of this chapter)