What Ningxi wants to do today is to challenge the taste of these Dayue people with some strange and extremely delicious food.

In fact, there are many foods with very unique tastes, which make people who like it love more than their lives, but people who don't like it feel unbearable when they smell it, such as durian.

There are also some that smell bad, but when you really eat it in your mouth, you feel that the taste is okay, and you will slowly accept and even fall in love with this taste, such as stinky tofu, or stinky mandarin fish in Anhui.

Ning Xi planned to make these dishes, she believed that the Dayue people in a corner had definitely not eaten them, and she would definitely stay away from this taste at first, but she was sure that in the end, she would definitely make these arrogant Dayue people eat and lose convincingly.

That's right, the chef is so confident!

There are a lot of ingredients and seasonings that she needs to use in the dishes she wants to make this time, and they are relatively rare, and they are naturally not prepared in the general kitchen, but she also has Shuangxi Building, in the personal small kitchen of Shuangxi Lou Ningxi, there is a special large shelf, which is filled with all kinds of ingredients that she has painstakingly collected from all over the world, which can be said to be everything, and there are many chefs like Rong Daquan who have never heard of it that can be used to cook, as long as she sees or hears what others have said, she will try her best to buy it back.

If it weren't for these collections, it would not be easy for her to make these dishes!

Ningxi made a detailed list, and asked people to go back to Shuangxi Lou to find Meng Shuangshuang, take some of the seasonings listed on the list, and let people prepare the ingredients to be used, stinky salmon can not be bought on the market, but this dish is produced in Shuangxi Lou, and pickled stinky salmon should be found there, and Ningxi also asked people to pick it up.

In the process of waiting for the ingredients to be prepared, Ning Xi was doing some preparations unhurriedly, while watching the chefs of the Great Yue Kingdom on another big stove busy, their Princess Xia Bo said that they would invite the prince to eat the specialties of the Great Yue Kingdom, so they made mutton today.

Large pieces of fresh lamb are stacked and pressed tightly on an iron chisel, the iron chisel hangs above the stove, and someone slowly turns the iron chisel handle on the side, the iron chisel is like a shaft, driving the whole stack of meat pieces to slowly turn and roast on the stove, and the other person next to him takes a brush and constantly brushes the sauce on the meat pieces.

The fire forced out the hot oil, which fell down drippingly, and when it met the red-hot coals, it stabbed and stabbed, exuding a strong aroma of barbecue.

In the cauldron on the other side, the lamb bones from the cauldron were boiled, and the spices were boiled with a gurgling sound.

Ning Xi knows this practice, what people call "sheep scorpions", in fact, has nothing to do with scorpions, and the boiled in the pot are sheep bones with most of the meat removed, and the bones are upturned and look like the tail of a scorpion, hence the name.

In addition, they are also preparing to make boiled sheep's head, haggis soup, and fried mutton, it seems that the craftsmanship is really good, but according to Liningxi's top cooking skills, there is still a bit of a gap, for her, such a level is just to be able to eat.

Soon the ingredients and seasonings she needed were sent over, and Meng Shuangshuang was afraid that the people would be clumsy and mess up the seasonings she wanted, so she specially found a big box and placed the seasonings she wanted neatly and neatly.

There was also a wooden barrel, which was so tightly covered that it was impossible to see what was inside.

There was a little guy in the kitchen who helped with groceries with a lot of hands, and he casually lifted the lid of the bucket to see what was inside, but as soon as he opened the lid, a strong rancid smell came out, so frightened that the little guy took off the lid and fell to the ground, covered his nose and shouted: "Oh, Mom, what the hell is this, how can it stink like this?" ”

The stench was so clear and intense that even the strong aroma of barbecue could not hide that it was like a visible poisonous snake that burrowed into the nostrils of everyone in the kitchen.

A cook from the Great Yue Kingdom couldn't hold back for a moment, covered his mouth and ran out of the door to vomit.

Others also covered their noses: "What the hell is it?" Can you still eat it if it stinks like this? ”

Ning Xi smiled faintly, quietly picked up the lid and re-closed the wooden barrel, this is a mandarin fish that has been marinated in the wooden barrel with salt water for seven days, because the weather is cold now, I am afraid that the temperature is not enough, and I specially put the wooden barrel on the stove to ensure the temperature of pickling, and the smell is naturally sufficient.

The cook of Da Yue Kingdom was gone, and several people glanced at each other, and one of them walked over and said menacingly: "What are you doing, it has long been rancid, do you still plan to make it for our noble princess to eat?" ”

Ning Xi replied calmly: "That's right! ”

"Absolutely not!" The Da Yue chef said, "This kind of rancid and spoiled food, not to mention our princess, even pigs and dogs can't eat it, in case our princess eats a bad stomach, can you afford this responsibility?" ”

Ning Xi "Huh! Di Yi smiled and said: "Our food culture in Greater China is profound and has a long history, how can you barbarians of the Great Yue Kingdom understand it thoroughly?" Since I dare to cook this dish today, I am sure that no one will have a problem eating it, and not only that, but I will also let your noble princess not only eat these foods that pigs and dogs in your mouths do not eat, but also make her eat until she can't stop. ”

"It's just a fool's dream, our princess will never eat such food!"

"Really? Then let's wait and see! ”

After saying that, Ning Xi ignored them anymore and began to quickly start making the dishes she was going to make.

Garlic, onion, shrimp, bean paste, chili powder, five-spice powder, rue powder, grass fruit powder, turmeric powder, chives, coriander seeds, mustard powder, dried shrimp, bay leaves, cloves, lemongrass and other spices are put in a pot and stir-fried with peanut oil until fragrant, add sugar, soy sauce, citrus juice, refined salt, chili oil, sesame paste and peanut butter, and stir-fry thoroughly with low heat.

That's right, this is the sand tea sauce that originated in Chaoshan and prevailed in Fujian and Guangdong in later generations.

In the process of boiling, the special spicy smell choked the people in the kitchen, and the chefs of the Great Yue Kingdom were full of disdain for this strange taste, and couldn't help but whisper: "Does this person know how to cook?" It can't be nonsense, right? ”

Ningxi put out the boiled sand tea sauce, let it cool for later use, and cut the beef hind leg meat into slender slices, add salt, white pepper and sugar to marinate, and grasp it well with starch water for later use.

In addition, I took a small mill brought from Shuangxi Building, this small mill is only the size of a palm, which was specially customized by Ningxi stonemasons to grind the seasoning into powder.

Then she took twenty coins of hulaizi, twenty coins of wart fruits, twenty coins of cumin seeds, twenty coins of fenugreek seeds, twenty coins of pepper, twenty coins of osmanthus leaves, twenty coins of mustard seeds, twenty coins of garlic, twenty coins of turmeric powder, and twenty coins of sesame seeds, and gave them to the little handyman who gave her a handyman, and asked him to grind them into powder with great care.

After grinding the powder, stir it well, and it becomes a curry powder with a very strong flavor.

A chef from the Great Yue Kingdom took advantage of Ning Xi's inattention, quietly paced over, twisted up a little bright yellow powder, sniffed it under his nose, couldn't help but sneeze a lot, and shook his head as he walked: "This woman really wants to win and wants to go crazy, get something inexplicable, do you think you can win in this way?" ”

Ning Xi was still continuing to do her preparations, picking up a plugged bamboo tube, opening it, and pouring out the milky white sour soup inside.

This sour soup is also brewed in Sungai Lou, according to the traditional Miao method with boiling rice swill water slowly fermented in a sour soup barrel, brewed, the taste is sour and fragrant, but the mellow taste is slightly worse.

Therefore, Ningxi also used tomatoes to make some red sour soup, which was blended with the original white sour soup to form a perfect sour soup with a more mellow taste and richer layers.

At this time, everyone in the kitchen was so stimulated by her strange taste that they didn't want to say anything, and only wanted to know whether what she tossed out was edible or not.

The chefs of Da Yue have already prepared their dishes, and they are holding their hands and waiting to see the excitement, so many strange things, no one believes that they can make delicious dishes.

Of course, Ning Xi didn't care so much, and officially started cooking by himself.

First stew the fish in sour soup, wash the fish in the rice field and cut it into pieces, put the sour soup mixed with red and white sour soup in the pot, add the fish pieces after boiling, and the ingredients are dried chili, dried bamboo shoots, ginger slices, bean sprouts, shredded sauerkraut, green onions, green garlic leaves, etc., and simmer slowly over medium heat.

Prepare salt and pepper and add them when you get out of the pan.

At first, everyone smelled a peculiar sour and spicy smell and some Chinese herbal smells, but slowly, the fragrant umami began to come out.

Along with this fish umami, Ningxi puts the chicken breast, potatoes, radish and shallots cut into small pieces and stir-fry them in minced garlic and curry powder fried in oil, add a little sugar to enhance the flavor, add the broth and milk to spread all the ingredients when they are ripe, add salt, boil over high heat and turn to a simmer.

Start the oil pan again, stir-fry the small dried chili peppers and black fungus with oil over medium heat, pour in the water, put in a large spoonful of pre-boiled sand tea sauce and peanut butter and stir well, then turn to low heat, put in the marinated beef hind leg meat and shiitake mushrooms and stir-fry, cook until the beef is just broken.

If the taste of the previous two dishes still made people feel a little strange, then when she started to fry this sand tea beef tenderloin, everyone else in the kitchen, including those Dayue chefs, was stunned by the sudden aroma, it seems, it will really be delicious?

The people of Dayue live by grazing, and their daily diet is beef and mutton, mainly stewed or barbecued, and they never thought that beef could be fried and eaten like this.

Before everyone could recover from the aroma of beef, the stinky mandarin fish appeared.

Ning Xi opened the wooden barrel, took out the stinky salmon that had been crushed with river pebbles and cleaned it with clean water, and when she raised her head by chance, she found that everyone was covering their noses with their hands, far away from her, and watched her movements with wide eyes and vigilance.

Ning Xi smiled slightly, heated the oil pot, stirred the aroma of the dried pepper and ginger, put in the mandarin fish to fry on both sides, pour in the clear soup and boil it over a high fire, then turn to a simmer and cook it, put a little peppercorn cooking wine and garlic cloves on the way to taste, wait for the fish to taste and then change the heat to cook slightly, and finally sprinkle the green onion on the plate.

Seeing that everyone was still tightly covering their mouths and noses and refusing to let go, one of the chefs of the Great Yue Kingdom was holding his breath so much that his face turned red, Ning Xi smiled and said, "Okay, it doesn't stink!" ”

Everyone loosened a little in disbelief, and found that the stench seemed to have disappeared, replaced by a peculiar fresh fragrance, but there seemed to be a trace of the smell in the fresh fragrance, which was to be carefully recognized, but there was no trace of it.

At this time, the original stewed fish in sour soup and chicken curry can also be out of the pot, the fish in sour soup is directly on the casserole, and the chicken curry is to hold a plate of rice first, and then pour the sauce and vegetables on the rice to make a curry bowl.

Subsequently, Ningxi also made fried stinky tofu and diced chicken with sesame pepper, plus sour soup fish, curry rice bowl, sand tea beef tenderloin and stinky mandarin fish, a total of six strange dishes, stinky and spicy, spicy and sour hemp, none of the dishes is serious.

In the end, even Ning Xi himself felt funny, and forced a smile to let people send the dishes.