Huang lazily picked up a wonton and tasted it, in order to enhance the flavor of the wonton, the chef added a lot of pepper, dill and sand kernels, Huang's spleen and stomach were out of harmony, and he didn't like spicy recently, so he put down his chopsticks with a slight frown.Seeing this, Zhang Dianzhi persuaded again: "But these three fresh wontons are not to your liking?"
The concubine specially let Shen Bing boil a little Qibao vegetarian porridge, which is the best way to nourish the stomach. ”As he spoke, the vegetarian porridge was moved to Huang again.Huang tasted it casually, and put a lot of sugar in the vegetarian porridge, and he was a little tired after two sips.Huang only drank a small half bowl of Qibao vegetarian porridge, even if he had eaten dinner.The concubines in the palace strictly abide by the etiquette law, and the meals are silent on weekdays, but this day is even more silent as death, and these dishes on the table are almost not moved, so they are removed as they are.At this time, Ren Shouyi had already presented the important slashes transferred from the official family, and the Huang family had to cheer up and review it.Zhang Dianzhi was a little worried, the eldest lady had less food and trouble, and it was not a long-term way.She returned to her dwelling, summoned an insider, and asked, "Go and inquire who is on duty in the kitchen today, and let her come to me." ”It didn't take long for Shen Bing to come over and ask with a smile, "Is there something wrong with Zhang Dianzhi looking for a concubine?"
How can the lady eat well for dinner today?
”Zhang Dianzhi frowned and said: "Today's dinner lady is not fragrant, I have also tasted it, the taste of the three fresh wontons is a little heavy, and the Qibao vegetarian porridge is a little sweet and greasy, you should be extra careful in preparing meals in the future."
Since she thinks the meat is greasy, you should prepare more food. ”Shen Bing replied in a low voice, and felt a little aggrieved, so he slowed down his voice and said: "Zhang Dian straightened the concubine to explain that the eldest lady has a long stomach and weak stomach, and if she only makes vegetarian food, she will be disgusted; If you make chicken, duck and mutton, and you feel greasy, and the eldest lady doesn't like sweets, the concubine is really embarrassed. ”Zhang Dianzhi said solemnly: "As a chef, it is your responsibility to make delicious dishes for the eldest lady, how can it be difficult?"
You should prepare some light soup with more care. ”Shen Bing agreed to step back, Zhang Dianzhi was really a little difficult, she pondered for a long time, and suddenly her heart moved: Since the official family appreciates Xue Ying's cooking skills so much, it is better to let her try it.At lunch the next day, Xue Ying finally got her wish and entered the back kitchen of Baoci Palace, Shen Bing was about to wash his hands and make soup, when he saw Xue Ying coming again, he sneered: "What is Xue Niang doing here?"
It's too much of a rush to stammer. ”"I asked her to come."
Zhang Dian said in a deep voice: "Today's lunch of the eldest lady will be taken care of by Xue Niangzi for the time being, you can step back first." ”Shen Bing was surprised, glared at Xue Ying fiercely, and left indignantly.Zhang Dianzhi coughed lightly and said, "Xue Niangzi has to behave well this time."
If the food is in line with the lady's heart, there is no need to say more.If you can't satisfy the eldest lady, it means that the official family doesn't know anyone. ”Xue Ying didn't have time to ponder the meaning of her words, and said with a faint smile: "Zhang Dianzhi instructed me to write it down, since I am in charge of the kitchen today, may I ask if all the chefs in the back kitchen are all deployed by me?"
”Zhang Dianzhi was stunned for a moment and said, "Naturally, it will be deployed by you." ”Xue Ying stopped talking nonsense, and directly commanded Xia Qing on the side: "You go and get some yams and chestnuts to wash and peel." ”Xia Qing was surprised: "Lady, is this going to make dim sum, the eldest lady has always disliked eating dim sum, let's change it." ”Xue Ying smiled and said, "I'm not making dim sum, I'm making gold and jade soup." ”She then instructed another cook: "Go and take some crucian carp, remove the entrails, wash and dry them, and then salt the fish for half an hour." ”The chef approached Shen Bing, and there was already a little disdain in his eyes: "The palace is different from the market, crucian carp is rarely used as an ingredient, crucian carp is spiny, and the eldest lady doesn't like to eat it on weekdays." ”Xue Ying smiled and said, "It's good to think about letting the spines of the crucian carp melt away, you listen to me, hurry up and prepare." ”Xia Qing's hands and feet were quite neat, and it didn't take long to pack up the materials.Xue Ying put the yam and chestnut slices into the casserole, added an appropriate amount of clear chicken soup, and boiled it for about a stick of incense on low heat, and waited until the soup was not too much and no less to show a slippery and thick soup, and the yam and chestnuts were still intact, Xue Ying added a little salt to the soup to taste, and the golden jade soup was ready.Compared with Jin Yu Soup, Xue Ying's other dish, crispy crucian carp, is more complicated.After the crucian carp is cleaned, heat the iron pot and pour the oil, turn the oil to low heat and put in the crucian carp, fry until the skin of the fish is browned and take out.Xue Ying's fried crucian carp was all complete and beautiful, and Xia Qing asked curiously: "How did Xue Niangzi make the skin of the fried fish intact and not rotten?"
”Xue Ying explained with a smile: "You must wait until the pot is hot before putting the fish, the wall of the pot can be brushed with a layer of oil in advance to prevent staining, the fish body should be removed from water as much as possible, the fire must be small, don't be in a hurry to turn over, so that the fish skin will not rot." ”Xia Qing remembered Xue Ying's words firmly, but saw that she took a few more basket leaves and scalded them slightly in boiling water, spread them on the bottom of the casserole, and then stacked the fried crucian carp neatly into the casserole, and then covered the fish body with a basket leaf, which could effectively prevent the fish from sticking to the pan.Next, Xue Ying began to prepare the sauce, according to the ratio, take dill seeds, green onions, minced water cress, shredded orange peel, sugar, tempeh, salt, sesame oil, cooking wine, vinegar and stir well into a sauce, then carefully pour it on the leaves, and then add water to spread over the leaves.Xue Ying covered the casserole lid.After the fire boils, turn to low heat, simmer for more than an hour, and then you can uncover the leaves and take the fish and put it on a plate.The other chefs also made a few light side dishes according to Xue Ying's instructions, as long as they made another staple dish, today's lunch would be ready.The staple food that Xue Ying wants to make today is radish shredded cake, which is very homely.It is made of shredded white radish, diced Jinhua ham, and mung bean vermicelli, and fried in a frying pan with white flour as the skin.In order to take care of the taste of the eldest lady, Xue Ying adjusted the filling to be lighter, and tried to put as little oil as possible during the frying process, so as to maintain the refreshing taste of the radish cake.When everything was ready, it happened to be lunch time.Different from the usual meals, in addition to the warm mutton, chickens and ducks, there are also a lot of vegetables, fish and shrimp on the dining table this time, Huang Shi was a little interested, pointed to the middle bowl of soup and asked, "What kind of soup is this?"
”The insider who served the meal on the side hurriedly explained: "Back to the eldest lady, it is a golden jade soup, which is made of yam and chestnuts. ”Boiling soup with yams and chestnuts is really rare.The yam and chestnut slices in the soup still retain their intact shape, and the color is white and golden, which really corresponds to the name Jinyu.The insiders of the meal saw that Huang was interested in this soup, so he hurriedly filled a bowl and sent it to his hand, Huang was just curious, and tasted it casually, but who knew that he couldn't let go of it when he tasted it.This golden soup is fragrant and smooth, gently sip, the ingredients will melt on the tip of the tongue, the mouth is full of the soft glutinous fragrance of yam and chestnuts, and even better, this soup is boiled with clear chicken soup, it tastes refreshing, and delicious, with a warm fat fragrance, which quietly conquers people's stomach.Huang drank several sips of golden soup before putting down the spoon.He pointed to a plate of dishes close to him and asked, "Is this dish crispy fish?"
”"Exactly, it's made from boiling crucian carp."
Huang still did not get married before the maiden family had eaten crispy fish, since entering the palace, most of the food is more expensive sea bass and crucian carp, seeing that the plate of crucian carp in front of him is a little fresh, instructed the waiter insider: "Clip a little and taste it." ”There are many crucian carp bones, and the waiter specially chose a piece of fish back meat, and Huang was amazed again when he tasted it.The proportions of seasoning in this dish are just right, the entrance is delicious and fragrant, and the fish juice is very full, with a slightly spicy and slightly sweet taste.After a long period of stewing, the bone spurs have become very soft and can be swallowed with a light bite.The crisp and light combination of minced watercress and shredded orange peel goes well with the slightly heavier crispy fish.Huang couldn't help but take a few more bites.Crispy crucian carp is best eaten with a staple dish, and the radish cake on the table attracts Huang's attention.The cake looks thin and round, small and delicate, and the red diced ham in the filling can be faintly seen through the skin, which is very tempting.Huang picked up a radish silk cake to taste, the skin is crispy and not greasy, the radish has been stewed in advance, the unique earthy smell has been removed, a bite down, the fragrance fills the mouth, with fragrant Jinhua ham, it tastes very fresh and palatable.At lunch, Huang drank a bowl of soup, ate a cake and half a crispy crucian carp, which was the best meal in recent times.After the dishes were removed, Huang asked with a smile: "Today's meal shouldn't have been made by Mrs.
Shen." ”Zhang Dianzhi hurriedly smiled and said: "The eldest lady Mingjian, it was made by the newcomer Xue Niangzi." ”Huang Shi was stunned for a moment, and then smiled: "It's a clever child, call her over, I have something to say to her." ”Although she was confident in her cooking skills, Xue Ying was still a little apprehensive when she came to the main hall of Baoci Palace.When Huang saw her coming, he smiled and said, "Today's lunch is very good, I eat very comfortably."
How did you come up with the idea to make these dishes?
”Xue Ying relieved her heart and replied with a smile: "The concubine has heard that the eldest lady has recently had a discordant spleen and stomach.Yam nourishes the spleen and stomach, nourishes the lungs, and is the most important thing to replenish the deficiency and reality.Radish can eliminate stagnation, dissolve phlegm and heat, and is also the most suitable for the eldest lady. ”The Huang family looked at Xue Ying a little differently at this time, and praised with a smile: "What a clever child, he actually understands the principle of the homology of medicine and food.You are responsible for the diet of the old body these days. ”He turned his head and instructed Zhang Dian on the side to say straightly: "Reward Xue Niangzi with ten taels of gold." ”Zhang Dian hurriedly responded, and said with a smile: "It is still the filial piety of the official family, and every porridge and meal are considered for the eldest lady."
Xue Niangzi was personally ordered by the official family to enter the palace to cook for the eldest lady, and her skills are outstanding. ”The author has something to say: Thank you to the little angel who voted for me during 2020-07-1018:11:29~2020-07-1119:38:48 ~ Thank you to the little angel who irrigated the nutrient solution: 116 bottles of Zhou Jinzi; Yelena 20 bottles; 8 bottles of succulent grapes; 1 more bottle of phoenix flowers; Thank you very much for your support, I will continue to work hard!
Chapter 60 Since that day, Xue Ying has been in charge of the Empress Dowager's meals in shifts.It's time to prepare lunch again.Xia Qing has been practicing cooking with Xue Ying recently, and has gained a lot, and asked with great interest at this time: "Xue Niangzi, what dishes are we preparing today?"
”Xue Ying said with a smile: "I think the eldest lady likes to eat fish and seafood, otherwise let's make two-color cocoon soup and jellyfish." ”Jellyfish is another name for jellyfish, because it needs to be caught from the sea, it is a relatively valuable food in Bianjing, and only princes and nobles can enjoy it.Fresh jellyfish are soaked in lime and alum, squeezed out of water, washed and salted, and then ready to eat.Jellyfish cooking is not complicated, just add shredded king melon, minced garlic and ginger, and add a little salt, vinegar, soy sauce and sesame oil to taste, and a plate of refreshing jellyfish is ready.The two-color cocoon soup method is relatively complicated.The main ingredient of this dish is black fish.Xue Ying takes a black fish weighing about three catties, washes and slaughters and bloodlettes, scrapes off the fish scales and cuts the fish from the fish spine into the knife, peels off the fish skin and fish bones, only takes two pieces of snow-white fish meat, chops it into a puree, adds salt and whips it vigorously, and then adds egg white and sesame oil to stir.Xue Ying used her hands to squeeze the fish paste into cocoon-like fish balls, which looked white and delicate, and were very eye-catching.Xia Qing asked casually: "Since this dish is called two-color cocoon soup, do you still need to make fish balls of another color?"
”Xue Ying quickly mixed the remaining half of the fish paste into a little bamboo charcoal powder, and said to Xia Qing with a smile: "Look, you can get black fish balls in this way." ”Xia Qing cooked the two colors of fish balls in boiling water, and then took a little bean sprouts and wolfberries to cook, and put them in a bowl for later use.The key to making this dish is to make a pot of fresh soup.Xue Ying carefully hung a pot of clear soup with chicken, Jinhua ham, elbows and pork bones in advance, boiled it again, added cooked fish balls, wolfberries and bean sprouts, and then sprinkled a little salt to taste, this two-color cocoon soup is ready.The staple food of lunch preparation is mushroom rice.Wild rice, also known as carved rice, carved hu, is a kind of staple food that was quite popular in the previous dynasty, due to the large-scale cultivation of rice in the national dynasty, wild rice has declined.In order to make the mushroom rice taste better, Xue Ying specially used pork bone broth instead of water to steam the rice.Today's lunch once again made the Queen Mother feel refreshed.She curiously pointed to the bowl of purple-colored rice in front of her and asked, "What kind of rice is this?"
”The Empress Dowager's question stumped Ren Shouyi, the waiter who served the meal on the side, and he had no choice but to say: "I don't know, today's lunch is cooked by Xue Niangzi, why don't you ask her to ask?"
”Xue Ying was summoned to the main hall of Baoci Palace, and quickly answered the Empress Dowager's question: "Back to the eldest lady, this is wild rice."
Wild rice is mild, can treat thirst and gastrointestinal discomfort, and is not easy to accumulate food, which is the most suitable for daily consumption of the eldest lady. ”Huang suddenly said: "It turns out that this is mushroom rice."
Du Zimei Shiyun: Slippery memories carved Hu rice, fragrant smell brocade soup.That's what I'm talking about. ”"Big lady Mingjian."
Xue Ying said with a smile: ""Zhou Li" has a cloud: everyone who knows how to eat is appropriate, geese are suitable for wheat, and fish is suitable for mushrooms.Mushroom rice is best served with fish dishes. ”Huang tasted a bite of mushroom rice with great interest, the taste is very smooth, with a hint of herbaceous fragrance, because it is steamed with pork bone soup, the taste is refreshing, fresh and mellow, and it is very comfortable to eat.The two-color cocoon soup in the middle of the table also attracted Huang's attention, the two-color cocoon-shaped fish balls were light and elegant, decorated with green bean sprouts and light red wolfberries, as beautiful as a picture scroll.Ren Shouyi saw that Huang was interested in this dish, so he hurriedly filled a small bowl and sent it to her.Huang scooped a spoonful of soup first, the taste was fresh and mellow, and there was no suspicion of greasy, which was very appealing to her appetite.I also sandwiched a fish ball to taste, because after stirring, the taste is crisp and springy, and the black fish has a unique freshness.Huang couldn't help but scoop up a little soup and fish balls mixed in the rice, the refreshing and mellow fish meat and fish soup is really a perfect match with the smooth mushroom rice.Even the bean sprouts, which had no taste, have become delicious after being smoked with fish soup.After eating half a bowl of rice, Huang sandwiched a chopsticks of jellyfish to clear his mouth, the jellyfish is crisp and tough, the taste is sour and refreshing, very appetizing and greasy, and the cucumber shreds are crisp and light, which is a perfect match with the slightly stronger jellyfish.It was only a stick of incense, and Ren Shouyi, who was serving the meal on the side, was surprised to find that Huang, who had always been a little anorexic, actually finished the bowl of mushroom rice and fish soup next to him.He couldn't help but admire Xue Ying's ability a little.Huang pointed to the bowl of two-color cocoon soup and smiled at Xue Ying: "This bowl of soup tastes very good.Recently, the official family has been so busy with government affairs that sometimes they can't even afford to eat.You can make another bowl of two-color cocoon soup and send it to the official family with wild rice.Let's just say what I said, even if the government is important, you must pay attention to your body and eat on time. ”Xue Ying hurriedly agreed, but fortunately, the Empress Dowager's lunch was usually to make more, and the dishes were ready-made.At this time, Zhao Hui and Li Wei were discussing in the Funing Palace, and they really delayed lunch.Zhao Hui pointed to a sword on the case and asked Li Wei: "Deng Ying, the former day before the inspection of the Confucius Room in the middle of the book, and the sword Yun: The imperial court should refer to the exemption law implemented by the first emperor and improve the existing law of errand service.Why do you think so?
”Li Wei pondered for a moment and said: "The meaning of the minister, whether it is exempt from military service or errand service, is fundamentally aimed at facilitating the people.Of course, the minister is now serving in the Privy Council, and it is the duty of the Chinese secretary to implement the law, and the minister does not dare to overstep his authority. ”Zhao Hui stared at Li Wei for a moment, and suddenly smiled: "I remember, Qing is a third-year jinshi of Jiazheng, and he was a flower handpicked by the first emperor. ”"Yes."
Li Wei said solemnly: "The first emperor expelled his ministers in the lowly, and he had the grace of knowing the ministers, and the ministers did not dare to forget it for a while. ”Zhao Hui stood up and stood with his hands in his hands: "I have never dared to forget the ambition of the first emperor.Qing is the youngest privy deputy envoy of this dynasty, the first emperor has the grace of knowing Qing, and I also have high hopes for Qing, so with political consultation, Qing can speak bluntly to me, do not avoid suspicion. ”"Yes."
Li Wei pondered for a moment, and finally said angrily: "The minister agrees with Deng Ying's opinion.The common people have always suffered from the battle in front of the government, and the drawbacks of the errand service law are obvious, and it must be painfully reformed.If the people wish to pay for exemption from military service, they can do so as they please; If you don't want to pay, you still do the service, so that you can avoid the disadvantages of the two laws. ”Zhao Hui nodded and smiled: "Qing Yan is very good, go back and let the Chinese book discuss it, write a note and submit it." ”Li Wei felt that it was really necessary to remind the young man of heaven, and said in a deep voice: "Your Majesty has just been in charge now, and the reform of government affairs will affect the overall situation, so we must be cautious and act cautiously.The minister thought that instead of changing the law first, it was better to restore the law of farmland and water conservancy formulated by Zhang Shao, a scholar of the Han Dynasty, which was more secure and less likely to cause controversy. ”Zhao Hui was stunned for a moment, he had just been in power, and there were many constraints in his actions, and the conditions for reforming the malpractices were not ripe, so he had to frown and said: "Qing Yan is the same, the poem says: trembling, walking on thin ice, this is what I am talking about now."
Then let the Chinese book first explain the law of farmland water conservancy. ”At this moment, Xue Ying also came to the Funing Hall with the food box, and after explaining the intention, the attendant guard Shaoqin in the Funing Hall smiled and said: "There is Lao Xue Niangzi, since the eldest lady has something to say, please ask Xue Niangzi to enter and pass the word." ”As he spoke, he handed the food box to the small yellow door on the side and asked him to enter the temple together.The little yellow door thought that he had just been on an errand, so he took the food box in a panic, and accidentally knocked it to the ground, and the soup splashed everywhere.Wei Shaoqin was very annoyed and reprimanded: "Look at your hairy appearance, this is given to the official family by the eldest lady, and now that it has been overturned, how can we deal with it?"
”"The small one is wrong, and the little one doesn't dare anymore."
The little yellow door hurriedly knelt on the ground, and his legs were already shaking.Xue Ying saw that he was really pitiful, so she turned around and said, "It's okay, I made a lot of lunch, and then refill a box." ”Wei Shaoqin relieved his heart, he was not a strict person, the little yellow door was the same villager as him, and he had always taken care of him on weekdays, so he shouted in a low voice: "Thanks to Xue Niangzi's preparation, I saved you today, don't hurry up and thank Xue Niangzi." ”Xiao Huangmen kowtowed to Xue Ying repeatedly, and Xue Ying hurriedly pulled him up: "This is nothing, just be careful next time." ”However, this coming and going will inevitably take time, and by the time Xue Ying enters the Funing Hall with the food box again, it will already be afternoon.Zhao Hui stood up and listened to Huang's instructions, answered yes, and smiled at Xue Ying: "I heard that the eldest lady's appetite has improved a lot recently, this is the credit of Xue Niangzi, it seems that I really did the right thing to summon you into the palace." ”Xue Ying hurriedly said a few words modestly, and glanced at Li Weizheng on the side looking at her with a smile, and her face couldn't help but turn red.Zhao Hui smiled and said to Li Wei: "It's not too early, Zijing will also accompany me to eat." ”The emperor was kind-hearted, and it was common for him to give his close ministers food, and after Levi stood up to thank him, the inner eunuch also put food on the case in front of him.Zhao Hui recognized the wild rice, and couldn't help laughing: "Qiong cup passes the essence liquid, and the golden dagger enters the carving hu."
The meal prepared by Xue Niangzi is very ancient. ”Li Wei smiled secretly, and then took a sip of two-color cocoon soup, fresh and mellow, the ratio of various spices was just right, and it was still a familiar taste.Speaking of which, I have been separated from Xue Ying for a month, and I really miss the food she cooks.After Xue Ying delivered the meal, she didn't dare to stay in the hall longer, and when she saw that Zhao Hui had nothing else to say, she said goodbye and walked out.It didn't take long for Li Wei to come out of the hall and stop Xue Ying and say, "Lady Xue, please stay." ”After a long separation, Xue Ying felt that she had a lot to say to Li Wei, but she didn't know where to start.After thinking for a moment, he asked, "Have you finished eating the jar of cocoon that I gave you when I was leaving?"
”Li Wei smiled: "You gave me ten jars of cocoon bream, how could you eat it so quickly."
I guess by the time you leave the palace, you'll be almost finished. ”Xue Ying coughed embarrassedly, and didn't know what to say for a while, but when she saw Li Wei stretching out her hand and handing her a piece of jade pendant, she chuckled: "I can't ask for your white bream for nothing."
Vote for me with a peach, and repay it with Qiong Yao.Bandit retribution, always think it is good.This jade pendant is my family heirloom, so keep it. ”Xue Ying saw that the jade pendant was carved into the shape of a mandarin duck, which was less than a point thick, and it was the color of spring water, with some red silk fine lines on it.Because Levi wore it closely, there was still some residual warmth on his hand, and his face couldn't help but turn red again, and he was busy hiding in his sleeve.Li Wei had already changed his face and instructed her: "The water in the palace is very deep, and if you are not careful, you will be killed. ”The author has something to say: Thank you to the little angel who voted for me during 2020-07-1119:38:48~2020-07-1216:34:27 ~ Thank you to the little angel who voted for the mine: Mountains and seas, the next 1; Thanks to the little angels who irrigate the nutrient solution: 10 bottles of dew sunflower, dream field, and succulent grapes; 2 bottles of Fang Ye and light tea; 1 more bottle of phoenix flowers; Thank you very much for your support, I will continue to work hard!
Chapter 61 Ren Shouyi's residence, a small inner eunuch stepped forward and said: "The little one has inquired clearly, your prediction is correct, that person ......"
Ren Shouyi made a silent gesture, lowered his voice and said: "This is really interesting." ”He pointed to the east and said, "I think the one is also clear, I don't understand his intentions."
Today, it was not Xue Ying's turn to be on duty in the back kitchen, and it was rare to have free time, so she planned to make something delicious in the small kitchen to treat herself.Xue Ying likes to eat eel very much, so let's make a dish of fried eel today.Take the fresh yellow eel to slaughter and remove the bones, rub with an appropriate amount of salt and corn starch to remove the mucus, scrape off a layer of white film on the surface, and then cut into shreds along the direction of the original bones, add soy sauce, rice wine, minced ginger and pepper and marinate slightly.Everyone has their own preferences for the ingredients of fried eel, some are simply made of green onions, some are made of leeks, and Xue Ying chooses to use fresh white eel.The heat of this dish is very important.Xue Ying has been in charge of the kitchen for many years, and has precise control over the stove, the iron pot is heated on the fire, poured oil, and after stir-frying with green onion and ginger, the eel silk is quickly drawn in, accompanied by a magnetic sound, and the aroma permeates the air for a long time.Next, Xue Ying added soy sauce, corn starch, pepper, vinegar, and ginger to enhance the flavor, and stir-fried the white silk under the cocoon, she kept rotating the pot and stir-turning, the fire was provoked quickly and fiercely, and soon the eel silk turned white, and finally added an appropriate amount of garlic paste, salt, rice wine and a little sesame oil, and it was ready to come out of the pot.What kind of vegetarian dishes to go with?
Xue Ying saw that there were fresh chrysanthemums in the kitchen, so it was better to make a chrysanthemum seedling and fry it.After cleaning the tender head of chrysanthemum cabbage, put it in boiling water and blanch it slightly, let it cool and dry the water, and divide it into four equal parts, which is the raw material for making chrysanthemum seedlings - chrysanthemum brain.Then take an appropriate amount of yam powder and add a little salt, slowly pour in licorice water, stir the yam powder into a batter, Xue Ying picked up the batter with chopsticks, and found that the batter dripped straight down, leaving only a thin layer on the tip of the chopsticks, and nodded with satisfaction: the thickness of the batter is just right.Xue Ying put the chrysanthemum brain into the batter and rolled it, heat the pot and pour the oil, carefully put the chrysanthemum brain into the fry, wait for the flour paste to set, and then turn it over and fry it, and wait until the flour paste is fully cooked, you can take it out and put it on the plate, in order to make this dish more flavorful, she sprinkled some pepper and salt on the chrysanthemum brain.At this time, the rice was also steamed, and Xue Ying gave herself a bowl of rice, which was served with fried eel and chrysanthemum seedlings, which was just right to eat.At this time, there was a burst of laughter outside the door: "It's a coincidence that I came, Mrs.
Xue will also serve me a bowl of rice." ”Xue Ying looked out, it turned out that Xia Qing was here, I really didn't see him, I heard his voice first, Xue Ying got up to serve her a meal, and asked, "At this time, you don't help in the big kitchen, what are you doing in the small kitchen?"
”Xia Qing pouted and said, "Today is Shen Niangzi on duty, for fear that I will rob her of her credit."
I didn't want to get in her way, so I came to you. ”Xia Qing saw the plate of fried eel, his eyes lit up and said, "It's an eel, I haven't eaten it for a while." ”Xia Qing is a native of Huzhou, and since he left his hometown, he has rarely eaten fried eel to his heart's content.That plate of fried shredded eel hangs with a bright sauce, mixed with a hint of oil and garlic, which is really tempting to the appetite.She hurriedly sandwiched a piece of eel silk and sent it to her mouth, fresh and fat, with the smell of a wok.Because a large amount of rice wine and minced garlic are added, the taste is fresh and has a strong aroma of wine and garlic.The most rare thing is Xue Ying's accurate grasp of the heat, the eel silk is just broken off the fire, the meat is very elastic and tender, with the vitality of swimming water, which is more and more unstoppable.Xia Qing still couldn't get enough of it, so she simply mixed the eel silk into the rice, the brown and oily eel silk and the white rice lingered happily, and it didn't take long for her to finish eating more than half a bowl of rice.Xue Ying felt that the white water in the fried eel was also delicious, refreshing and tender, revealing the atmosphere of the Jiangnan water town at the turn of summer and autumn, and it matched the slightly rich sauce.It's just that she soon found out that she had to grab it when she ate with Xia Qing, and after a while, the plate of fried eel in front of her bottomed out, and she had to turn to chrysanthemum seedling frying in a stupid way.The freshly fried chrysanthemum cauliflower still maintains its green color, and when you bite into it, the taste is cool and has the aroma of chrysanthemum leaves.After chewing carefully for a while, there will be licorice in the mouth, which is a very refreshing and healthy vegetarian dish.Xia Qing also tasted a mouthful of chrysanthemum seedlings fried curiously, with the fragrance of chrysanthemum sprouts, but because of the addition of yam paste and frying, it is not as bland as ordinary vegetables at all, she especially loves the pepper and salt sprinkled at the end, which is very harmonious with the cool and sweet chrysanthemum sprouts.After using this unique meal, Xue Ying brewed two more grape thirst water, which was sweet and not greasy, with a rich fruity aroma and honey fragrance, Xia Qing couldn't help but ask curiously: "Lady, how do you make this grape thirst water, it is much better than what I made myself." ”Xue Ying smiled: "Let me tell you an exclusive secret, when I am thirsty for water, I will add a little herb leaves, and the taste will be extraordinarily fragrant." ”Xia Qing drank the thirsty water and sighed contentedly: "The lady is really ingenious, but ......"
She suddenly hesitated for a moment and refused to say more.This is completely inconsistent with Xia Qing's straightforward character, Xue Ying decided to tease her, and said with a smile: "What, Xia Niangzi has something to hide from me, and she also wants to learn to become a city like other insiders?"
”Xia Qing pursed his lips and said, "It's not."
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I said don't be angry, the fried eel made by the lady seems to be slightly worse than the taste made by Wu Niangzi. ”"Oh."
Xue Ying's competitiveness was aroused, and she was quite mindful of Xia Qing's words, and hurriedly asked: "Who is Mrs.
Wu, and what does the raw fried eel taste like she makes?"
”Seeing Xue Ying's aggressive posture, Xia Qing coughed lightly and said, "Mrs.
Wu is the chef in the palace of the first queen, and she cooks a good dish.Especially the fried eel, which is delicious and fat, has a peculiar aroma, and I was lucky enough to taste it on the same day of the previous year.It's really a gem in the world.It's a pity that she hasn't cooked for two years. ”Xue Ying has always been humble and studious when it comes to making dishes, so she immediately asked, "Mrs.
Wu lives there now, and I want to ask her." ”Xia Qing was stunned for a moment and said: "The insiders in the palace of the first queen are now dead, and when they leave the palace, only Mrs.
Wu is left, and she lives in the back garden."
It's just that she has always had a weird temperament, and in the past two years, she has easily ignored people, I'm afraid that you will touch a nail when you come to the door. ”"It's okay."
Xue Ying believes that sincerity is the open, as long as she shows enough sincerity, Wu Niangzi should not lose her face.Xue Ying was an anxious person, and she didn't care about resting after lunch, so she went directly out of Baoci Palace to the south, passed through Rui Si Hall to the back garden, and according to Xia Qing's instructions, she found Wu Niangzi's residence in a remote corner.But when he saw that the door of the temple was closed, the window lattices were covered with cobwebs, and the grass had grown on the steps, it was evident that he had not been cleaned for a long time.Xue Ying didn't believe that Wu Neiren lived here, and it happened that an inner person passed by in front of the palace, Xue Ying hurriedly stopped her and asked, "Lady, please stay, dare to ask if this is the residence of Wu Niangzi?"
”"Exactly."
The insider glanced at Xue Ying in surprise and asked, "Mrs.
Wu is easy to see people, what is the matter with Mrs.
Wu looking for her?"
”Xue Ying smiled and said, "I want to ask Mrs.
Wu for cooking." ”The insider looked at her in more and more surprise: "Mrs.
Wu went to the Houyuan Buddha Hall to worship the Buddha, I'm afraid I won't be able to come back until late." ”She obviously wanted to say something more, but she finally held back, and hurried away like a plague.Then wait for her here.It was already late autumn, the grass and trees were scattered and decaying, a cold wind was blowing, Xue Ying felt that the jacket on her body was about to be blown through, so she had to shrink her hands into her sleeves, and comforted herself, in the past, there was Yang Shichengmen Lixue, and today I stood in the cold wind for a while, so it should be the price of learning art.I don't know how long it took, the shadow of the sun gradually slanted westward, Xue Ying felt that her feet were about to freeze numb, her hands were already unconscious, and just when she was getting desperate and felt that Wu Niangzi would not come, a figure appeared.The person who came was about forty years old, and he was dressed very strangely, and Xue Ying was stunned for a moment before realizing that it was a popular style more than ten years ago.She plucked up the courage to step forward and asked, "Dare to ask if you are Mrs.
Wu?"
”The man's eyes were a little gloomy, and he frowned, "What are you looking for me?"
”Xue Ying smiled and said: "I heard that the lady is the chef in the palace of the first queen, and her cooking skills are superb, I want to ask the lady how to make the dish of fried eel in the south to be delicious." ”Wu Niangzi asked coldly, "Who are you?"
Look good at the eyes. ”Xue Ying said with a smile: "I am the Si Dian of the Baoci Palace, and I have just entered the palace, so the lady will look at the eyes." ”Wu Niangzi glanced at Xue Ying, returned to her usual indifference, and said in a deep voice: "You have found the wrong person, I haven't cooked for the past two years." ”Xue Ying is still fighting for herself: "Lady, I am sincere in learning from a teacher, and I have been waiting here for two hours."
Please teach me for the sake of my sincerity. ”Wu Niangzi sneered: "I can't stand it after only two hours?"
Besides, who said that if you are sincere, I have to teach?
”This person's temperament is really weird, but Xue Ying is not a person who retreats easily, and hurriedly said: "No, no, as long as the lady is willing to teach, I can wait a little longer, and wait until the day when the lady changes her mind." ”Wu Niangzi said lightly: "It's useless for you to use water grinding skills."
For the sake of you being a newcomer, I remind you that it is more important to follow the right people in the palace than to do good errands.It's not too early, I still have to copy the scriptures, so please go back. ”After saying this, Wu Niangzi didn't care what Xue Ying's reaction was, she walked into the residence and closed the door.actually ate a closed door.Xue Ying was inevitably a little frustrated, she pondered what Wu Niangzi told herself, and felt that it seemed to have a deep meaning.However, Xue Ying will not give up easily, her heart moved, and suddenly there was a way, then she would come to Wu Niangzi tomorrow.The author has something to say: it is written that I suddenly want to eat fried eel.Chapter 62 After careful consideration, Xue Ying felt that it was reasonable for Wu Niangzi to refuse her request.After all, she didn't know herself, and she didn't know her own background and cooking skills, so she naturally wouldn't easily teach her how to fry eels.Xue Ying felt that it was necessary for Wu Niangzi to have an intuitive understanding of her cooking skills.