Concubine Chef Youxi: Lord, Master, stop

Chapter 408 Gusu Taste

Jun Yijing picked up one of the most beautiful lotus flower cakes and put it in her mouth. It was so crispy that it turned into slag, and with sweet fillings, it melted in the mouth.

"Well, it's so delicious, a hundred times better than the cakes I ate yesterday." Jun Yijing said.

Mi Xiaoye said with a smile: "Sister Jing, just coax me, I'm just learning and selling now, how can I compare to a pastry chef who has been a lifetime."

Jun Yize also said: "Jing'er is really not coaxing you, what you cook is delicious. It looks good too, and it looks like it was done under the guidance of an expert like Ziling."

"Using the flowers of the four seasons as ingredients, these eight snacks will make you look like Lan Xinhui." Li Yu said.

Being praised by the handsome guy, Mi Xiaoye was naturally very happy.

In less than a stick of incense, Mi Xiaoye's pastries were divided up by everyone.When everyone still felt that they were not satisfied, there were not even any crumbs left over from the eight kinds of pastries.

In addition to pastries, Gusu cuisine is also unique.He was leaving Gusu tomorrow, and Su Ziling also prepared Gusu-style delicacies.

Crab Roe Wang Tofu, Fengchuan Jinyi, Cherry Meat, Ginkgo Choy Sum, and Roasted Pork with Vegetable Leaves are the representative delicacies of Gusu.

These few dishes, Su Ziling is very handy in cooking.Because Mi Xiaoye is not very good at the sweet taste of Jiangnan dishes, so when Su Ziling cooks a few dishes, Mi Xiaoye will watch and learn how Su Ziling prepares the taste.

Su Ziling steamed the crabs, and Mi Xiaoye helped remove the crab meat and crab roe, and chopped the tofu and taro into long cubes.

Then, after Su Ziling heats the oil, add chopped green onion and minced ginger and stir-fry until fragrant, add crab powder and stir-fry, use rice wine to remove the fishy smell, add broth and bring to a boil.Then add tofu cubes and taro, season with salt, and sprinkle green garlic flowers on top.Such a crab roe tofu is rich, fragrant, glutinous and smooth, bright in color, delicious and delicious.

Fengchuan Jinyi uses duck meat as the main ingredient. Mi Xiaoye shreds the duck meat, shreds the onion and ginger, and cuts the coriander into sections. Su Ziling puts all the ingredients into a container, mixes in salt, Shaoxing wine, pepper, and sesame oil to steam. into fillings.Then wrap the egg skin with the duck filling, wrap it in flour batter and deep-fry it in hot oil until golden brown.

For a dish of cherry meat, Su Ziling worried that Mi Xiaoye lacked in seasoning, so he specially demonstrated it for Mi Xiaoye.Su Ziling fried sugar in a pot until it was dark red, and then added sliced ​​ginger, scallions, and five spices to a pot and sautéed until fragrant.Add fresh soup, salt, pepper, and syrup, add diced pork belly, cook until the soup is thick, pour sesame oil on it and start the pot.The cherry meat out of the pot is really bright and red like a cherry, bright and attractive.

Then the ginkgo vegetable heart was very simple, so Su Ziling handed it to Mi Xiaoye.Blanch the cooked cabbage heart and ginkgo in the rice leaflets, and prepare the sauce to thicken it.

The last venetian-leaved roast meat is also juicy and delicious.

The venetian knot is tofu skin, as thin as paper, with tendons like leather strips.Su Ziling stir-fried the meat until it was ripe, then added star anise, cinnamon, scallion and chopped old ginger, seasoned with salt, Shaojiu, soy sauce and sugar, simmered for a while, added venetian knots, continued to simmer, and waited for the soup When the sauce thickens, sprinkle with chives and serve.

For Li Yu, who loves to eat meat, this roasted pork with venetian leaves is the greatest benefit. Sure enough, he ate it to his heart's content and enjoyed it very much.

It is no surprise that Jun Yize likes the salty and sweet cherry flesh, and the color is good-looking, which arouses his appetite even more.

"In the past few days, the taste of Gusu has been absorbed in my stomach." Wu Shaoqing said with a smile, "Mr. Su and Miss Mi are really hardworking."

These delicious Gusu-style side dishes became the most beautiful memories of everyone leaving Gusu.

(End of this chapter)