At that time, if it affects the reputation of this Chinese New Year's Eve dinner, he will be the sinner of Yongji Restaurant! How can you still hold your head up in front of your master in the future?

Yu Kangning was careful when he transferred water, and he was even more nervous than every time he learned to cook before. Pen ~ fun ~ pavilion www.biquge.info

Fu Yonghan calmly watched with Zhang Hai on the side.

Fortunately, Yu Kangning did not live up to Fu Yonghan's expectations, and soon successfully concocted the water.

After the water was prepared, Fu Yonghan soaked the fragrant rice in it.

The amount of this fragrant rice is quite a lot, enough to weigh hundreds of catties. After all, this is to cope with hundreds of Chinese New Year's Eve meals, and each Chinese New Year's Eve meal is accompanied by a lot of rice. If the rice is steamed too little, it will not be enough.

Fu Yonghan prepared a total of several large wooden barrels for soaking rice.

"This rice should be soaked enough for half a day, you remember the time, and remember to remind me when the time comes. Zhang Hai, you and Yu Kangning move these vats aside, remember to close the lids, so as not to get contaminated with dust. Fu Yonghan commanded.

Zhang Hai and Yu Kangning were secretly speechless.

The rice for steamed rice has to be soaked for so long, I haven't heard of it at all, right?!

Although they had doubts, Zhang Hai and the others still did it honestly.

The rice has already been soaked, and the next time is naturally ready to make other dishes first.

In the Chinese New Year's Eve dinner menu, except for a few dim sum and soup, the rest are hot stir-fried dishes, which naturally have to be made on the same day to be the most delicious. Therefore, Fu Yonghan has to take two apprentices to make today, and all that is convenient for storage is dim sum and time-consuming stew.

The first dish that Fu Yonghan took them to cook was a koi-shaped rice cake, which symbolizes more than every year, whether it is the meaning or the shape, it is very suitable for the taste of the Chinese people.

Rice cake is one of the traditional foods in our country, with a very long history and heritage, and is a must-have food for the New Year in many places. In order to cater to tradition, this dish is certainly not missing from the Chinese New Year's Eve dinner menu of Yongji Restaurant.

The color of the rice cake has always been red, yellow and white, symbolizing gold and silver, implying that the coming year will be better, and it also means that wealth will be abundant. And the production of these colors is naturally completed by the combination of ingredients.

It is not difficult to make ordinary rice cakes, but there are many kinds of finished products. For example, sweet and sour rice cakes, all kinds of fried rice cakes, baked rice cakes, all kinds of rice cake soup, curry rice cakes, fried rice cakes, etc., are innumerable.

Fu Yonghan didn't plan to make a simple rice cake so complicated today.

Her favorite is still the most ordinary rice cake. After too much processing, although the taste will be richer, it loses its original sweetness, and it simply outweighs the loss.

The preparation of rice cakes is very simple, and the main ingredient is glutinous rice. Add the best glutinous rice to water grinding, add brown sugar, rose sugar, or white sugar according to each person's taste, add ham, sesame, crushed peanuts and other substances, stir evenly, and then put it into an oiled mold and steam it directly in the pot.

Using glutinous rice to make pastries is a tradition that has existed in our country since ancient times, and many pastries will be used. So for the processing of glutinous rice, many chefs will.

The back kitchen of Wing Kee Restaurant has a machine for grinding glutinous rice flour, but Fu Yonghan rarely uses these convenient machines, and usually almost does it himself. Zhang Hai and Yu Kangning have also inherited her style, and they have done things like grinding powder by themselves, and they have done it very skillfully.

To this end, Fu Yonghan also specially installed a small stone mill in the back kitchen.

For this stone mill, Fu Yonghan spent a lot of effort at the beginning. After all, in modern society, especially in big cities, it is not easy to find something so "old".

In the end, Ji Xiulang couldn't stand it anymore, and offered to help, so he finally found an old craftsman and made such a stone mill for Fu Yonghan.

But Fu Yonghan doesn't know this.

She only thought that Ji Xiulang bought it, but she didn't know that for such a simple stone mill, the price Ji Xiulang paid could buy hundreds of stone mills in the Dayong Dynasty!

In order to achieve the supply required for the Chinese New Year's Eve meal, Fu Yonghan needs to grind a lot of glutinous rice flour today, which is also much more work than usual.

But that's not a problem for her.

What's more, she has Zhang Hai and Yu Kangning by her side.

Zhang Hai and the others carried the wooden barrel and poured the soaked glutinous rice into the hole of the stone mill, and Fu Yonghan put one hand on the handle of the stone mill, looking like a depressed dantian, which made people look at it at a glance, and there was a feeling of seeing a martial arts master.

Although it was not the first time that Zhang Hai and Yu Kangning had seen Fu Yonghan grinding, it was the first time they had seen Fu Yonghan grinding so much glutinous rice in one go!

Both of them couldn't help muttering in their hearts, and they didn't know if the master would be able to persevere to the end.

They wanted to help, but Fu Yonghan didn't speak, and they didn't recommend themselves.

Mainly in front of Fu Yonghan, they don't have the confidence to recommend themselves at all.

Fu Yonghan's face was calm, although she was just holding the handle with one hand, but as soon as she moved under her feet, she really pushed the heavy stone grinding to move!

Gradually, some glutinous rice was ground into flour and slurry flowed down from the edge of the stone mill.

Zhang Hai and the two were silent, the two alternated with each other, and slowly added glutinous rice to the holes of the stone mill.

Fu Yonghan pushed the stone mill at a certain frequency, the speed was not slow or fast, not only did the expression on his face not change, but there was not even a little sweat on his forehead.

It took more than an hour for Fu Yonghan to grind out all the prepared glutinous rice.

After grinding the glutinous rice for so long, she didn't even gasp a little thicker.

In fact, with Fu Yonghan's strength, she can complete such a small thing as grinding glutinous rice at a faster speed. It was only for the quality of the glutinous rice milk that she deliberately slowed down herself.

"Bring me the washed silk cloth." Fu Yonghan commanded in a deep voice.

Yu Kangning responded, hurriedly took the silk cloth, and together with Zhang Hai, one person carried one end and opened the silk to form a large funnel shape.

Underneath the silk cloth is a large basin.

"You've got to hurry." Fu Yonghan glanced at the two of them, "If you get rid of it for a while, it will be a waste of all your efforts." ”

Zhang Hai's hearts rose suddenly, and the hand holding the silk cloth subconsciously used a little more force: "Yes, master!" ”

Fu Yonghan nodded, directly picked up the bucket full of glutinous rice milk, carried the bucket upside down, and slowly poured the glutinous rice milk obliquely on top of the silk cloth.

Water leaked through the silk cloth and fell into the large basin, leaving a relatively dry glutinous rice ball on top of the silk cloth.

Zhang Hai and Yu Kangning only felt a weight in their hands, but they were relieved in their hearts. (To be continued.) )