Concubine Chef Youxi: Lord, Master, stop

Chapter 403 Pastry

What fascinates Mi Xiaoye the most is the various beauties of Gusu.

Although Gusu’s pastries took shape and prospered in the Song Dynasty, there were already many embryonic forms in the Shang Dynasty of the Pastry Kingdom.

Since Mi Xiaoye learned the art, she has improved a lot in knife skills, cooking, seasoning, etc., but she is still relatively weak in white table.

When she came to Gusu this time, Mi Xiaoye made up her mind to search for exquisite Su-style pastries and bring them back to Chang'an.

The fillings of Suzhou-style cakes are mostly nuts and diced pork suet, flavored with sweet-scented osmanthus and roses, and the taste is heavy and sweet.There are broiling, roasting, frying, steaming and other processes.

Coupled with the painstaking research of skilled craftsmen in the past dynasties, techniques such as puff pastry folding, puff pastry puff pastry, sponge cake kneading and filling, and filling and forming have gradually been developed.

Even though he is not good at the craftsmanship of Baian, Mi Xiaoye has admired the name of Su-style pastry for a long time. Mi Xiaoye remembers that the pastries that can be named include jujube sesame cake, Qiaoguo, Songhua cake, panxiang cake, chess piece cake, Crispy cakes, crackers, pastry dumplings, flour cakes, horseshoe cakes, ice cream, flower cakes, bee cakes, mincemeat cakes, fat oil cakes, cloud cakes, fire cakes, Dingsheng cakes, rice cakes, black rice cakes, Three layers of jade belt cake and so on.

It is a pity that there are still hundreds of years to wait until the Soviet-style pastry flourishes.

However, Mi Xiaoye is not discouraged. After learning the craft of Baian, she devotes herself to research and will definitely perfect and improve the Soviet-style pastry in the future, so that more people can taste it.

"You mean Su-style pastry?" Jun Yize, who was tasting meat with Gusu sauce, his eyes lit up when he heard the word "pastry".

The meat in sauce that Jun Yize eats is also a famous local delicacy. Fresh, fat and lean pork ribs are removed from the bones and cut into cubes.Then add water and red rice to the pot and cook together, which is called "red out of water". Then take out the meat and rinse it, put it in a pot with a mat, put a layer of pork head on the mat, and put pork tongue and ribs around it, and wait until After putting cinnamon, fennel, ginger, green onion, salt and other condiments on the pad, you can put the "red out of water" meat in the middle of the pot.Add soy sauce and rice wine and burn together, so that the meat in the sauce is pink in color, sweet but not greasy, crisp but not rotten, and melts in the mouth.

This gravy is rich and fragrant, and it is very popular with everyone, especially Li Yu, who loves meat.

But when he heard the delicious cakes, Jun Yize's eyes shone with a different light.

Su Ziling said: "The pastries here are famous, and some of them are very exquisite and beautiful, even the palace can't compare to them."

Jun Yize became even more excited, and said, "Really, then I have to really open my eyes."

Su Ziling smiled and said: "Don't worry, tomorrow we will search for all kinds of beautiful spots in Gusu."

Jun Yize nodded his head like a rattle, and there was an unconcealable look of joy on his face.

On the outskirts of Gusu, roses and osmanthus have been planted all the time. You have seen many of them along the way. Gusu cakes also use this flower material to marinate roses and osmanthus, which are bright in color and rich in fragrance. Processed to become an auxiliary material for adding color and fragrance to Soviet-style pastries.In addition to sweetness, many pastries also have a rich aroma of roses and sweet-scented osmanthus.

In addition to the aroma, many Soviet-style pastries use rice as the main raw material, which is why the water towns in the south of the Yangtze River are rich in rice.

For example, pine nut Huangqian cake, which is soft and soft, rich in the caramel aroma of pine nuts; rice maple cake, fermented with fermented rice, is white and soft, with a chewy taste; lard hibiscus sugar, deep-fried in thin slices, glued with starch, dry food Crunchy, fat and glutinous when brewed.

(End of this chapter)