Concubine Chef Youxi: Lord, Master, stop

Chapter 389 Eat all over Wuzhou

To say that Wuzhou's fragrant cake is also very famous.

The fragrant cake is ground into rice flour from refined white japonica rice, with appropriate amount of traditional Chinese medicine clove, amomum, angelica dahurica, cardamom, fennel and edible spices ground into powder, then mixed with sugar, and the powder is formed and baked on a white charcoal fire.

The fragrant cake baked in this way is yellow but not burnt, hard but not firm, crisp and sweet, and has the functions of relieving depression, neutralizing, appetizing and invigorating the spleen.There are various kinds of Wuzhou scented cakes, among which the refined osmanthus scented cakes are the best.

Osmanthus has a strong aroma, and it really is an excellent snack.

Besides, the fennel beans bought by Mi Xiaoye are also full of memories.The reason is also a text "Kong Yiji" learned in middle school.

Mr. Lu Xun wrote about fennel beans in "Kong Yiji". The humble food like fennel beans has also become famous because of this novel.

If there is a Xianheng Hotel at this time, it will be another pleasure to order a bowl of wine and a plate of fennel beans in the hotel to experience the life of Kong Yiji back then.

Mi Xiaoye bought uncooked fennel beans, just wanted to make them by herself to experience the special taste.

Fennel beans, also known as broad beans, can be seen everywhere in Wuzhou.

Drain the soaked broad beans, add the first incense, cork, salt and edible camellia into a pot, put an appropriate amount of water, and cook slowly over a low heat to make the seasoning juice absorb from the skin to the bean meat. Leave the pan to cool, and serve as fennel beans.

The fennel beans cooked in this way are greenish-yellow in color, wrinkled in skin, soft and chewy, with a sweet fragrance.

Everyone smelled the smell wafting from the posthouse kitchen, but it also aroused the desire to drink and eat beans.

The post house in Wuzhou seemed to be turned into another "Xianheng Hotel" by Mi Xiaoye. Mi Xiaoye brought over a small pot of fennel beans and poured a bowl of rice wine for everyone.

While eating fennel beans, everyone listened to the story of Mi Xiaoye's "Kong Yiji".

Li Yu smiled and said, "Don't tell me, this story is really interesting. We are enjoying your story while eating fennel beans."

"What's more enjoyable is that there are fennel beans in the story." Jun Yijing spoke quickly, and continued.

Hearty laughter came from everyone in the hall.

Smiling and laughing, everyone's laughter stopped. Mi Xiaoye looked back, and it turned out that Su Ziling, who had low air pressure, appeared at the door.

"What kind of smell am I talking about?" Su Ziling said lightly, "You boiled broad beans."

Jun Yize smiled dryly, "Yes, it was Mi Xiaoye who cooked the fennel beans for us. It's delicious."

Su Ziling said: "It's just a plate of broad beans, and you are so happy to eat it?"

"That's because Mi Xiaoye told us the story of Kong Yiji." Jun Yijing said, "There are also fennel beans in that story, and it was Kong Yiji who was...in..."

"Xianheng Hotel." Jun Yize reminded.

Jun Yijing nodded and said: "Yes, yes, it's the food in Xianheng Hotel."

Mi Xiaoye acted as if she hadn't seen Su Ziling, and said, "Tonight, shall we go eat roasted pork with dried vegetables?"

"Roasted pork with moldy dried vegetables?" Li Yu asked.

This guy is really interested in meat... Mi Xiaoye thought.

Mi Xiaoye smiled and said, "Yes, roasted pork with moldy dried vegetables is the most famous home-cooked dish in Wuzhou! It is fragrant and tender, oily but not greasy, and has the pastoral flavor of a water town in the south of the Yangtze River."

"What is moldy dried vegetables?" Yun Muqing asked.

Mi Xiaoye said: "Moldy dried vegetables are also called Wugancai, which is a specialty of Wuzhou. Moldy dried vegetables are pickled and fermented with mustard greens or potherb mustard greens for stems and leaves, and then dried in the sun."

(End of this chapter)