When the vegetables, meat, oil, and noodles I needed were all prepared by me, except for one who burned the fire and the other who did miscellaneous, I politely invited the rest out. Pen "Fun" Pavilion www.biquge.info Since I want to put the cooking school to great use, it is impossible to cook my best dishes in front of everyone, right? You can't do harm to others, you can't do without the heart of defense. I suddenly realized that I was much smarter than I was in the modern world. Maybe crossing is similar to dying once, since everyone dies once, how can there be no growth? It's just that I'm a little embarrassed by the fact that there is neither chicken essence nor MSG in this era. Although I know that even without these dishes, my dishes will definitely be better than these so-called imperial chefs, but in my heart I still hope to make it more perfect. I rummaged through the kitchen and actually found a scallop for me, haha, it's an absolute good thing. Use it to enhance freshness, and the effect is no less than that of monosodium glutamate. So I grabbed a handful of scallops, chopped them into pieces with a knife, asked for a small jar with the little palace maid who was doing chores, and put the end of the scallops in it. It's just that when I was doing everything, I asked this little palace maid to turn her head away, and she was not allowed to look at it. Deal with the most troublesome elbows first, and the clean elbows that have been washed and plucked by them are also plucked, and they lie in the clay pot in vain. Seeing that the water on the stove was boiling, I told the little palace maid to throw her elbows into the water to boil, and then help me grind some rice noodles out, and then make the pork ribs marinated with seasoning, and then reconcile the oily noodles and oily noodles for egg yolk shortening. Some other chores such as chopping stuffing and noodles were left to the little palace maid to do. When the elbow was cooked until medium-rare, I fished it out and shaved the bone in the middle with a knife. Smeared the elbows with honey. The pan of oil over there has been boiling, and I threw the honey-coated elbow into the pan and fried it until the color was golden red, and the pork skin was covered with large and small bubbles before it was fished out of the oil, and after it cooled a little, I turned the lean meat under the skin into a crucifer, but the skin was not cut off. Then put the skin side down in a large pottery bowl, add enough ingredients, and put it on the drawer to steam. This takes the longest time, at least for an hour before the skin and glutinous meat are rotten, and the aftertaste is endless. Steamed pork ribs are simpler, the marinated pork ribs are rolled on with glutinous rice flour mixed with seasonings, and after half an hour of elbow drawer, the ribs are also steamed together in the drawer, saving trouble, time and fire. Look at what a woman I am! As for the lion's head in Yangzhou, to be honest, I have never liked to make this dish, because whipping the minced meat is really a hard job, but now there is a little palace maid who specializes in miscellaneous work, I can save this procedure by myself and ask her to do it for me. After the various seasonings of the meat filling were mixed, I instructed the palace maid to take four chopsticks together and beat them desperately in one direction. I don't stop, I don't stop! Because the most important trick of this dish is here. The longer it is whipped, the more tendonous the lion's head will be, and the tighter and more elastic it will be. If there is no whipping or the whipping is not done properly, the lion's head will be loose and loose like a sand ball, and it will fall apart when touched, without any taste at all.

The little palace maid listened to my words, and kept whipping the meat filling in the basin with all her might. I am very satisfied with her work attitude, really satisfied! ~

In this way, with the cooperation of the little palace maid, the potstickers and egg yolk crisp were all wrapped. The elbows and ribs are steamed in the pot, the lion's head is fried and stewed in another pot, and the beef tendon is ready to be served at any time. I was finally able to take a breather and straighten my back. Ask Concubine De about the time of lunch, and I have calculated the time I need for the rest of my work. I sat down unhurriedly and drank the tea that the palace maid poured for me. There were a dozen of them chatting with her. I feel that the little palace maid is a little afraid of me, probably because my attitude of kicking everyone out just now was too strong to scare her, right? Although I've tried to be as polite as possible. I guess there is no second person who ran into the imperial kitchen and drove all the imperial kitchens out except me! By the time I'm almost done, it's almost time. I stretched my muscles and continued my work.

It seems that I have calculated the time correctly, and when the potstickers are already squeaking, the egg yolk crisp is wafting in the simple oven I just made. As soon as the beef tendon and a few stir-fried vegetables came out of the pot, I heard a knock on the door outside, and a little eunuch poked his head in and said cautiously, "The meal is about to be served, is the girl ready?" ”。 I smiled and nodded, and my neat elbows and ribs were taken out of the steamer. Pour out the soup of the steamed elbows, thicken them with flour, and then turn the just elbows upside down in a transparent glass plate, the amber elbows are paired with precious glass, not to mention eating, even just looking at them are so pleasing to the eye. When I poured the juice on it and signaled that I could take it away, I saw that the eyes of both the little palace maid and the little eunuch were straight. The rich smell of meat filled the entire kitchen, and everyone who asked couldn't help but sniffle secretly. The palace maid who is usually in charge of serving the food rushed in and carefully served out every dish I had carefully cooked. Everyone's expressions were almost the same in surprise, and in terms of the shape, taste, and color of the dishes, I believe that the skill of me, a cook, must have overshadowed all the imperial chefs in the palace.

When the last dish was served out by the palace maid, I finally let out a long breath. Yixun, I did my best! Thinking that Cao Cao Cao was here, Yixun walked in from the door with a smile, looking at me with my cuffs held high and wearing an ugly apron, I couldn't help but quip: "It's really a bit like a cook!" I pouted: "I was originally a cook, what do you mean by a bit of a cook?" "Okay, okay, you're tired too, come with me to dinner with my mother!" Accompany Concubine De to dinner? Just me, the cook? I couldn't help but be surprised that all the people in the back kitchen who had been kicked out by me from outside looked incredulous. I guess they've never seen a cook who can sit and eat with Concubine De, right? The way they looked at me became more and more mysterious. Seeing that I was in a daze, Yixun personally opened the gold pin on my sleeve and let the wide sleeves of the robe hang down. He helped me untie my apron and threw it on the ground, grabbed my arm, and dragged me out of the kitchen. I knew there were countless people watching me behind me, and I told myself not to look back. Just like that day when I jumped into the icy moat, once I took this step, I didn't have to look back!