Master Xu woke up from a dream and went to pick up the things in Mama Liu's arms. "You say this is salt? Such a thin salt noodle? It will melt in the pot. ”

"Let me tell you two, these are all brought back from a foreign land by the prince, Master Yun, and Tian Guard. With two little masters, it's not easy. Fujin will give you such a good fine salt to try the dishes......"

"The slave knows, the slave understands, the prince and Fujin trust us so much, we must work hard and not embarrass Fujin!"

"Fujin said, the first time you made the three fresh, it's a little lighter, but it can't be too salty, it tastes very good, make it a few more times, don't worry about the lack of ingredients."

"Yes, yes, the minion understands, the minion must do it well!"

"Let me tell you, the recipe for cooking is not only vegetarian dishes, but also famous dishes from all over the world, you just try to make them one by one, and do a good job of teaching the chef of the restaurant restaurant, you are the same big head as Lin Chong? This was brought back by the prince and the cloud master from thousands of miles and thousands of miles. ”

Tears flashed in Master Xu's eyes, and he began the trial of the second recipe of three fresh. Sister-in-law Xu is also a cook, and her husband told her: "Peel the eggplant and potatoes, cut them into hob pieces, and break the green peppers into small pieces...... she rolled up her sleeves without saying a word.

The husband and wife cooperated very well, Sister-in-law Xu's preparations had just been completed, and Master Xu's oil pot was already hot. He first put the potatoes in the oil pan and took them out when they were golden brown and slightly transparent. Then pour the eggplant into the oil pan and fry it until golden brown, add the green pepper cubes, and remove them together; Then stir-fry chopped chives and minced garlic in a small amount of hot oil, add broth, light soy sauce, sugar, salt, eggplant, potatoes and green pepper cubes, stir-fry slightly, then add cornstarch and reduce the juice over high heat.

Depending on the method, the taste of the dish will naturally be different. Mama Liu was the first to taste the three freshness made by the second recipe, and it felt better than the first. Let Master Xu take two bites and then make the third recipe of Di San Xian. Then send the two new dishes to Fu Jin to taste, and Fu Jin will check and decide which dish can be taught to future chefs.

Every day, Fu Jin copied the recipe of two to four vegetarian dishes for two bites of Master Xu, and asked them to make it, which was supervised by Mama Liu and tasted by Fu Jin himself. Just don't give any reward, both of them feel that the days are getting more and more moisturized, and they come to the kitchen early every morning to make all kinds of preparations, cook the usual dishes and meals for the prince and Fujin, and then try to make new dishes.

Fu Jin directly told Master Xu that the recipe was given to her by Master Yun and brought back from a foreign land. This kind of gratuitous dedication is something that Master Xu has rarely seen, and he is very moved. There is nothing else but to cook well and seriously!

In less than ten days in total, Chef Xu has already made more than 20 vegetarian dishes, such as fish-flavored tofu, stir-fried assortment, garlic and rape, grass hall eight vegetarian vegetables, spring salad, colorful vegetarian dices, steamed and stuffed three treasures, vegetarian three silks, halogen ham, vegetarian fried winter melon, stir-fried tiger pepper, stewed pumpkin, and stir-fried mushrooms with cabbage.

Vegetarian cuisine is one of the genres of cuisine, usually referring to dishes prepared with plant-based ingredients such as vegetable oils, vegetables, soy products, bamboo shoots, gluten, mushrooms, algae, and dried and fresh fruits. The edible objects are divided into three categories: temple vegetarian dishes, palace vegetarian dishes and folk vegetarian dishes. The main characteristics are: fresh, refreshing and pure, a wide variety of colors, and exquisite production; Rich in nutrients, fitness and treatment.

Chef Xu doesn't know much but has a good memory, no matter how similar the recipe of the dish is, he will never be mistaken or confused.

Fujin has always taken Mama Liu with him. Like Fu Jin, Mama Liu has a keen interest in cooking. If Fujin has other things, Mama Liu will try the dishes with Master Xu alone. She, like Mama Zheng, belongs to Fujin's most confidant figure. Don't look at Na Feng wants to make her his eyes and ears, but this woman's idea is very right, and she will definitely not do what she shouldn't do. For the sake of this peak, she threatened Mama Liu, and if she was disobedient, she would be divorced. Mama Liu said: "It's in my arms, if you divorce me, I won't starve to death, take my three children with them, even their daughter-in-law, son-in-law, and grandson, and grandson, and then you live by yourself!" ”

"Beautiful you, my eldest son was born to Ma Jia's family, what does it have to do with you?"

"Do you have a conscience? At the beginning, you begged for nothing to ask the prince Fujin to marry you and me, didn't you just want me to show you the child? The child is getting older, and it has nothing to do with me? I don't know how you opened your mouth to say it! Yes, I am not related to the boss by blood, you can ask the boss, will he abandon my stepmother? ”

Nafeng really asked his son: "If Ama and your mother reconcile, who will you follow?" ”

The eldest son didn't even think about it and said, "Of course it's with Eniang." Your old man is a fourth-grade official, and there will be a young woman immediately after the separation of Eniang, Eniang raised me, and it was better for me than for my younger brothers and sisters, and I couldn't even want my mother. ”

Na Feng almost fell down in anger, which shows that Na Feng's prestige in the eyes of his children is not very good. He has always felt that Fujin does not let his wife be a teacher, and Mama Xi is thick and Mama Zheng is thin and Mama Liu, but in fact, there is no thickness and intimacy at all. Cooking is also a very profound skill, which is the Chinese food culture.

Before returning from the foreign land, the eldest sister used the money left by Yun'er to buy six truckloads of drinks, snacks, spices and some daily necessities for the three of Yun'er, and divided them into three parts for Fujin, Yun'er and Mrs. Chen to taste, make snacks and pastries. Among them, the seasonings include refined salt, monosodium glutamate, chicken essence, thirteen spices, etc., which are not available in the Qing Dynasty.

The prince asked Yun'er to go to Fujin the next afternoon to say goodbye, and then by the way, he told her how to use the food and seasonings in the Xinuan Pavilion downstairs. Yun'er explained to Fujin the ingredients of each spice and how to use it.

There are many types of spices, most of which are directly or indirectly derived from plant ingredients, and a few are animal ingredients. There are also synthetic ingredients such as monosodium glutamate, thirteen spices, etc. Some of these seasonings have been used by Yun'er, and some are not very familiar, but the main ones such as refined salt, monosodium glutamate, chicken essence or something are more familiar.

The flavors added from the seasonings are sour, sweet, bitter, spicy, salty, fresh, and numb, and the aromas added are sweet, spicy, mint, fruity, and so on.

Different countries and different regions have their own special seasonings as a symbol, in history between various countries and regions of the product and cultural exchange will also change local customs, in the Chinese table, onions, pepper, mustard, pepper are from Europe, America and other places.

After Sister Han retired, she devoted a lot of energy to food, so she understands the seasoning very well. She told Yun'er everything she knew, for example, the spices that belong to the single plant ingredient include green onions, ginger, garlic, onions, peppers, leeks, coriander, parsley, horseradish, wasabi, etc.; Dried pepper, pepper, dried ginger, dried chili, star anise, cloves, bay leaves, cinnamon, cinnamon, tangerine peel, large and small fennel, lemon leaves, mint, vanilla, cardamom, nine-story tower, thyme, tea, rosemary, lavender, saffron, licorice, perilla, sesame, sesame oil, sesame paste, mustard, dogwood, tamarind, pomegranate, lemongrass, etc. A variety of ingredients mixed with solid include five-spice powder, thirteen spices, curry powder, seven-flavor powder, etc. Liquid ones include tomato paste, brine, oyster sauce, etc. Fermented seasonings include soy sauce, sauce, fish sauce, shrimp paste, tempeh, fermented bean curd, bean paste, etc.; Seasonings of liquor, cooking wine, brewed vinegar, etc.

Yun'er also personally introduced the use of various spices to Master Xu and his wife, including what Daqing had and what he didn't. For example, soy sauce can make dishes flavorful, increase the color of food, and is suitable for braised and braised sauce; Oyster sauce itself is salty, and the saltiness can be slightly neutralized with sugar; Salad oil is a common cooking oil that can also be used to make zuò pastries; Sesame oil (sesame oil) is poured before the pot to increase the fragrance, and sesame oil can also be added to add fragrance when marinating food; Rice wine can be added when cooking fish and meat to remove the fishy smell; Chili sauce is made from ground red peppers, which are red and viscous, also known as hot sauce, which can add spiciness and color to dishes; The sweet noodle sauce itself is salty, and the sour taste of the sauce can be removed by stir-frying pan over low heat with oil, or it can be diluted with water and seasoned with a little sugar, which makes the flavor better; Tomato sauce is often used in tomato sauce, sweet and sour dishes, etc., to increase the color of dishes......

Chinese cuisine is a culture that has been passed down for thousands of years, and various dishes have their own flavors and cooking methods. Not only is the seasoning very particular, but the dishes themselves also have the knowledge of compatibility, and they pay attention to each other, so the ingredients of some dishes are like the "eighteen antis" of traditional Chinese medicine, and if you don't understand the compatibility of the ingredients, it is easy to eat something wrong or even life-threatening. Say. Kelp should avoid pig blood, and it is constipated when eaten together; Tofu avoids honey and eats deafness; Beef should avoid brown sugar, and eat it with swelling and death, and dog meat should avoid yellow eel, and if you eat it together, you will die; Mutton is avoided snails, and the same food accumulates and the abdomen is distended; Celery should avoid rabbit meat, and hair loss should be eaten together; Tomatoes avoid mung beans, and eating them hurts vitality; Crabs avoid persimmons and eat diarrhea together; Goose meat should avoid duck pears, and eating it with the same will hurt the liver and kidneys; Onions avoid honey, and eating them hurts the eyes; Black fish avoid eggplant, and eat stomach ache together; Soft-shelled turtles avoid amaranth and are poisoned by eating together; Ginseng should avoid radish, liquor should avoid persimmon, dog meat should avoid mung beans, chestnuts should avoid duck meat, lamb liver should avoid bamboo shoots, tofu should avoid shallots, watermelon should avoid mutton, cucumber should avoid celery, peanuts should avoid cucumbers, wheat winter should avoid crucian carp, honey should avoid rice, celery should not be avoided soft-shelled turtle......

The dishes tried in Fujin's small kitchen not only wanted to be tasted by Fujin himself, but also sent to Yun'er and Mr. Chen to taste.

In Yun'er's cooking book for Fujin, many recipes are famous dishes from all over the world, and some have been made by Fujin, some have the same name and different methods, and some have different names, but the recipes are the same. These are all dishes that fall under traditional practices. Fu Jin asked Chef Xu to make these dishes according to different recipes and compare them. Slowly, Master Xu and his wife got used to exotic refined salt and spices such as monosodium glutamate, chicken essence, and thirteen spices, and the exotic pot stove also adapted. Fujin has a lot of stainless steel kitchenware in his hands, which is clean when he looks at it, and in the hands of Master Xu, he wipes it every day.

Yun'er successively gave Fujin a cardboard box with so many cooking books, and wrapped them in colored plastic paper before handing them over to Fujin, in order to keep it secret. When Fu Jin got these cooking books, he was even happier than he was to get beautiful clothes and jewelry, so he immediately hid them and hid them in a place where the four grandmothers who served him could not see.

In fact, Xiaoli also gave Yun'er many recipes downloaded and printed from the Internet, including several different sets of Manchu and Han full seats. The formation of the Manchu and Han Dynasty banquets was from the late years of Kangxi to the Qianlong period, and there was not even a shadow at this time. Fujin is preparing to hand over the Manchu and Han seats to the Queen Mother, but not now. The current queen mother is restraining the prince everywhere, and even wants to find some excuse to eliminate the prince. Such a person really can't be too respectful to her. It's just kind on the surface, when you figure it out, let's talk about it when you have a good attitude towards the prince. There will be in the future anyway, and it is not necessarily a good thing to show up early.

Chef Xu and his family came to the house to run from time to time, and now there are new recipes to make them every day, which makes them all happy. What chef doesn't want to master a few more recipes? Master Xu's brain is so good, he remembered it after doing it twice, and now he has to learn all the eighteen martial arts, which really keeps them busy.