Concubine Chef Youxi: Lord, Master, stop

Chapter 394 Hangbang Cuisine
When it comes to the real food in Lin'an, you have to mention Hangbang cuisine.

The taste of Hangbang cuisine is mainly salty, with a little sweetness. "Lightness" is one of the biggest characteristics of Hangbang cuisine. The classic dishes include West Lake Vinegar Fish, Dongpo Meat, Dried Bell, Braised Chestnut Meat, Osmanthus Meat, Old Duck Pot, Longjing Shrimp, Song Sao Fish Soup, and Huatongzi***bao tofu, chopped fish balls, fish head tofu in casserole, stewed whip bamboo shoots, stir-fried chicken with chestnuts, roasted chestnuts, sweet and sour pork ribs, salt and pepper shrimp, fried river prawns, brine shrimp, braised spring bamboo shoots, Hangzhou Three delicacies fish head tofu soup, Hangzhou sauce duck, Yipin tofu, etc.

Unfortunately, there are no Dongpo meat, Longjing shrimp and other dishes at this time.

However, although there are no such dishes, the ingredients for cooking are still ready-made, and you can buy them and cook them yourself.

Hangbang cuisine also has a representative stewed spring bamboo shoots in oil. The thick and tender spring bamboo shoots are used as raw materials, stir-fried with heavy oil and sugar, and then stewed thoroughly over low heat.The spring bamboo shoots out of the pan are bright red in color, tender and refreshing, with a slightly sweet taste.It's a pity that it's late autumn at this time, and we can't eat fresh and tender braised spring bamboo shoots.

Su Ziling seemed to have done some research on Hangbang cuisine. He sent someone to purchase some ingredients early in the morning and said that he would cook some delicious food for everyone at noon.

Along the way, Mi Xiaoye cooks the most. It's rare for the chef to cook in person, and everyone looks forward to it even more.

Generally speaking, when Su Ziling cooks, Mi Xiaoye has to watch and learn from the side, but today's observing and teaching is always a bit awkward.

Ever since the unhappiness in Wuzhou, the master and apprentice seemed to have a knot in their hearts, or in other words, there was a hurdle between them, and this hurdle was Shen Qiao.

"Master, I'm here to help you." Mi Xiaoye entered the kitchen and said flatly.

Su Ziling turned his head with joy on his face, met Mi Xiaoye's indifferent eyes, and the joy on his face dissipated in embarrassment.

"Oh, they are all Jiangnan side dishes, you know how to cook them," Su Ziling said.

Mi Xiaoye looked at the ingredients that Su Ziling had prepared, and said, "Of course I know, I'll do it."

With that said, Mi Xiaoye quickly picked up the fish, shrimp, chicken and so on.

Su Ziling put the grass carp packed with rice leaflets into a pot and blanched them for a while, added green onion and ginger to remove the fishy smell, then added soy sauce, Shaoxing wine and minced ginger.After the fish is cooked, take it out, thicken it with sugar, rice vinegar and the remaining soy sauce, and sprinkle it evenly on the fish. Mi Xiaoye put some minced ginger on the sauce.

After seeing it, Su Ziling smiled and said, "Well done."

Mi Xiaoye looked at the shrimps that Su Ziling bought, and remembered the fried shrimps she made in a cooking competition with Li Ruyue when she was learning art.

It's late autumn, it's not the time for Longjing tea to be fresh and tender, but since Longjing tea is prepared in the posthouse, it's worth living up to.

"Are you going to make shrimp?" Su Ziling asked.

Mi Xiaoye said: "Suddenly I thought of a dish of Longjing Shrimp. Although it is not as good as Yuqian Longjing, it is not bad to make it."

Su Ziling nodded and said, "Just do what you want."

With Su Ziling's cooking skills, Mi Xiaoye has a name of "Dragon Well Shrimp", so Su Ziling can probably guess the recipe of this dish.

The Longjing around Qingming is the best. Su Ziling knew that if he used the Longjing from that time, it would be more complementary.

Looking at the shrimp, Su Ziling couldn't help but think of that match, Mi Xiaoye won with an unremarkable dish of fried shrimp.

"Master, I remembered the shrimp dish you made when you and Li Ruyue competed." Su Ziling said.

(End of this chapter)