Concubine Chef Youxi: Lord, Master, stop

Chapter 411 Wudang Mountain
There are 72 peaks, 36 rocks, 24 gullies, [-] caves, three pools, nine springs...with Tianzhu Peak as the center.

However, in modern times, the familiar Taihe Palace, Golden Palace, Yuxu Palace, etc. were all built by Yuan and Ming dynasties, and they cannot be seen at this time.

Even so, it still does not affect everyone's appreciation of the natural scenery.

At noon, everyone ate the rice cakes bought in the market at the foot of the mountain. The rice cakes are also simple to make. The rice is refined and fermented, and flour, sugar, alkali, etc. are added to mix well and cooked.The outer shell is golden and crispy, and the inner meat is white and soft.It reminded Li Yu of cake making in his hometown.

In the afternoon, everyone went to Wulong Temple, which was built by Su Ziling's great-grandfather Taizong.When Su Ziling was visiting, he seemed to be a little emotional.

Mi Xiaoye could understand, after all, it was built by his great-grandfather, and it was normal for Su Ziling to express his feelings.

After seeing the Wulong Temple, Mi Xiaoye started to prepare dinner for everyone.When they arrived at the inn on the mountain, Mi Xiaoye took the ingredients to the kitchen.

To say that the most familiar snack in Ezhou is hot and dry noodles.It's a pity that there is no Great Shang Dynasty yet, but Mi Xiaoye can make one or two according to the method in memory.Although it can't be said to be completely restored, there are seven or eight similarities.

The difference between hot dry noodles and cold noodles and soup noodles is that the noodles are cooked first, and after being cooled in oil, they are topped with ingredients prepared with sesame paste, sesame oil, balsamic vinegar, chili oil, and spiced pickles, which are more Ezhou-style.

However, the materials on the mountain are limited, so Mi Xiaoye can only make do with it.

Mi Xiaoye boiled the noodles and took them out to dry, then prepared the diced green onion, sesame paste and sesame oil, slowly added water to the sesame paste, seasoned with salt, soy sauce, chili and other seasonings, stirred it into a semi-fluid state, and mixed the noodles The sauce is ready.

After the noodles are cold, Mi Xiaoye drains the noodles with a little oil, pours sesame sauce, sprinkles with chopped green onions, and a bowl of Dashang version hot dry noodles that is [-]% similar to modern hot dry noodles is ready.

In addition to hot dry noodles, Ezhou people also like to eat bean curd.Every year after the winter solstice, there is a custom of burning bean curd here.

Mi Xiaoye uses chives and glutinous rice as fillings, fearing that the taste will be too bland, I add minced meat to the fillings. By the way, eggs are beaten on the bean skin and fried in a pan, and some chopped green onions are added. It tastes burnt on the outside and soft on the inside. Oily and fragrant.

There is also a "ciba fish", which has a unique Ezhou flavor.The raw material of glutinous rice cake is carp, because big merchants forbid eating carp, Mi Xiaoye is made from local materials on Wudang Mountain and cooked with fish in the lake.

Although the marinating time is short, and it does not have the strange taste of the real "ciba fish", but the taste is good, and the shape is cut into pieces, like glutinous rice cakes.

Su Ziling was afraid that Mi Xiaoye would be too busy, and she was tired from climbing the mountain all day, and worried that she would get sick like last time, so she helped to make a pearl ball.

Su Ziling chopped the meat into fine pieces, added scallion and turmeric wine to remove the fishy smell, and seasoned with salt, soy sauce, and pepper.After stirring vigorously, Su Ziling squeezed it into balls with his hands, rolled them in the soaked glutinous rice, and then steamed them in a pot.The glutinous rice balls made are white in color, the rice grains are as crystal clear as pearls, and they taste soft, glutinous and delicious.

But what everyone is most looking forward to is Mi Xiaoye’s hot dry noodles.Because I don't have it at this time, I like it even more.After entering the mouth, the noodles are slender, smooth and chewy, the sauce is rich and delicious, and the color is yellow and oily.

"This hot dry noodles are so delicious, I can't eat three bowls." Jun Yijing said with a smile, "This chili is just right, it suits my appetite the most."

Mi Xiaoye said: "That's not counting. If you add crushed peanuts and spicy radish, it will be even more delicious."

(End of this chapter)