Cooking in this season is really a hard thing, although Fang Qi chose to requisition Mrs. Wen's private chef after dinner, but she was also ready to toss out of the stinky sweat, and she also had great enthusiasm for the blister kitchen, and further determined that the tasks arranged by the system were completed one by one, not to mention the additional rewards, and the results alone were more beneficial than harmful to her, and Fang Qi was more motivated to complete the task at this time.

The hard work of stinky sweat is not hard at all, think about what a legendary thing it is if a pot of cold skewers can save the life of General E.

After many years, when she has a small amount of savings, can she ask a scholar to write a book with this material, and she is still worried that the cold pot skewers will not be popular with David? At that time, she will be able to open a restaurant, carry forward the self-created dish, collect a large group of apprentices, easily earn money in the scenery, and become the first rich woman in Lin'an City.

Do you still have to pay for it because of the high price of tuk incense? Do you still use the rest of the spices to try to blend it into a real incense? If you want to buy it, buy a catty, use half a catty for yourself, and leave half a catty to give away!

Fang Qi thought of such a life, and suddenly saw the ice kettle in Aunt Wen's private kitchen, and thought that in the future, her private kitchen would have to put at least five ice kettles, four to store ingredients, and to open one to cool down when it was hot.

A beautiful fantasy that makes people full of energy.

Fang Qi took out a small jar of sweet wine stored by Mrs. Wen from the ice kettle.

The process she has to do today is stir-frying, which is the method that the system taught her to make hot pot base.

First, take an appropriate amount of dried chili peppers, soak them in hot water, and then soak the prepared spices, such as comfrey, star anise, cinnamon, cloves, etc., in hot water until they swell. Chop the shrimp and tempeh with a knife, wash the ginger and pat it, peel the garlic, and cut the green onion into pieces for later use. Mix the chilli with bean paste and chop it. Remove the soaked spices and drain.

Add butter and vegetable oil to the hot pan and mix it, fry the ginger and garlic over low heat until golden brown, then add the green onion section to blanch the fragrant, still keep the low heat, add the chopped chili pepper and bean paste and stir-fry, until the time of a meal, keep stir-frying to avoid pasting the pot, then add spices, continue to stir-fry, wait for the spices to change color, and then add sugar, shrimp, and tempeh, still stir-fry.

At this time, the fried sauce has exuded a strong spicy flavor, and the aromatic period has been smoked so much that it has been sneezed many times, and March and August, who have been working on the side, have already burst into tears, feeling that the bottom of this pot of chili pepper is a hundred times spicier than all the dishes they have eaten in the past, and they are a little doubtful that the boiled things can still be eaten, and whether they will eat it, and the soul of the person will be spicy.

Finally, add sweet wine, rice wine, simmer over low heat, this time period is very long, it takes an hour, the fang period goes to the pavilion outside the private kitchen to wait, only tell the servant woman who watches the fire to be careful to maintain the heat, must not let the heat too fierce, in March and August, he is responsible for keeping the base material in turn, and do not make the pot paste.

Half of the bright moon has crept up on the willow tops.

There is no poetry since the beginning of the fang period, taking advantage of this leisure, while eating fresh fruits and drinking cold water to relieve the heat, while pondering the practice of dialing the xia.

In fact, there is nothing to ponder, the biggest feature of this dish is to put a pot on the stove, and the thinly sliced rabbit meat is cooked in the soup pot, because the rabbit meat is first marinated with wine sauce, ginger and Sichuan pepper, it is said that it is eaten when it is cooked, and the taste is extremely delicious and spicy.

It's delicious, but it's spicy......

Fang Qi felt that in front of his hot pot, what dishes could still be spicy?

Thinking of the cold winter wax moon, the north wind roars angrily around the house, a stove is lit in the house, a hot pot is placed, all kinds of meat and vegetables can be cooked in it, with a sesame oil dish with minced garlic for a while, a bite can be spicy and sweaty.

Winter is coming.

Fang Qi thought about the combination of chili pepper and bean paste, in addition to the hot pot, all kinds of red and spicy food pictures that she had in her mind at that time, in fact, it should not be difficult to cook them, just find time to try them a few more times.

An hour passed quite quickly in a reverie.

From experience, Fang Qi determined that the hot pot base should be successfully boiled, so he put it out, put it in a pot with a round mouth and a big belly, covered and simmered, locked the door of the private kitchen, and then went back to the Qiuliang Pavilion with confidence.

Early the next morning, Fang Qi took the jar to Aunt Wen's residence.

Aunt Wen guessed that Fang Qi would definitely surprise her again today, so she actually waited in front of her own door, and when she saw Cao Kaihe holding the jar, she hurriedly asked her manservant to take over, she was even more nervous than Fang Qi, and reminded her not to fall. When Fang Qi was introduced into the private kitchen, he said: "I have already prepared the ingredients you mentioned yesterday, but how did you think of wearing them with bamboo skewers, which is more convenient to eat." ”

This clever method is not actually created by Fang Qi, she is not greedy, only nonsense from the book to see the method, the book said that there are businessmen who are not used to bamboo chopsticks, the main family also prefers to entertain him to eat the Xia offering, always can not reach out to grab the hot rabbit meat to eat, so use a bamboo skewer to put on the meat first, pinch the bamboo skewer to cook the meat, and directly send it to the mouth.

Aunt Wen said enviously: "Being born in a family also has the benefits of being born in a family, there are many books at home, and you can increase your knowledge without leaving home." ”

But seeing that Fang Qi put out the red oil in the jar with a spoon, but the residue was separated and put in another bowl, Aunt Wen became more and more unsure of what Fang Qi was planning.

Then I saw that Fang Ji was ready to boil soup, using pig bones, a raw duck, and nothing else, so I put it in a soup pot and simmered slowly.

Mrs. Wen pressed down her curiosity and taught Fang Qi how to cook quail crystals.

Although this dish has the same word "guan" as Jin Ming chopping the guan, the ingredients are fundamentally different, and the quail crystal tardle is not a fish tuan, it is a common and cheap ingredient - pork skin. However, although the ingredients are not special, the cooking method is very particular, and this dish has to be prepared a day in advance.

First boil the soup, using fish maw, shark wings, these two precious seafood and chicken bones to simmer slowly, pluck out the burr of the pork skin into boiling water and boil, about a millimeter of the incense seal bell is taken out, let cool. Scrape off the grease in the pork skin with a knife, and then shred the pork skin for later use. After the soup is stewed, put the pork skin into the stew pot, first cook over high heat until the soup boils, then change to a small stove and continue to boil for about an hour, let it cool, and put it in an ice kettle to refrigerate.

The ice must be added to the kettle, and the freezing air must not be too sufficient, of course, it must not be insufficient, and the ice should be added after about two hours, and the experienced servant woman should not be careless at night.

The next day, the quails were disposed of.

Quail has to choose a big meaty one, in addition to the internal organs, after washing first with cooking wine, pepper, star anise and other sauces marinated for half an hour, Wen Auntie's unique secret recipe is to add the juice of Li hazy, followed by roasting, the bottom of the oven is covered with charcoal, covered with pine needles after ignition, sprinkled with dried orange shells, first let the oven preheat, the quail must be brushed with a layer of honey water before entering the furnace, to be baked to half-cooked, the quail is taken out, and then brushed with honey water, and re-baked until fully cooked.

However, the quail must not be roasted dry, it needs to achieve the effect of crispy skin and tender meat, the fire of the oven must be moderate, and the whole process must be closely monitored, and the fire should not be too hot, and the temperature in the oven is too high.

Grilled quail with belt meat torn into thin strips.

At this time, take the skin jelly prepared last night, also cut into thin strips, mix with quail meat, pour a little red oil, sprinkle sesame oil, and add fried white sesame seeds.

Although I didn't see how Mrs. Wen boiled the jelly during the Fang period, as long as she knew the method, the amount of soup and pork skin didn't need to be taught by Mrs. Wen, and she didn't hide Mrs. Wen's practice of cold pot skewers.

Fry the slag over low heat, add the stewed pork bone and duck soup, boil over high heat, and blanch the ingredients on bamboo skewers. The difference between the pre-separated red oil, fresh soup, chili oil, sugar, Sichuan pepper powder and other condiments, and the cooking method in Fengshengyuan last time is that the red soup is used to blanch the vegetables instead of the clear soup, and the residue and red oil are separated, and the red oil is used as the soaking soup this time, which not only looks more vivid, but also has a spicy flavor that goes straight to the nose.

Fang Qi felt that this was the effect of the picture she "saw".

Aunt Wen couldn't wait to taste a string, and praised the flavor is particularly good, although she doesn't eat much spicy, but she knows that since there is Wei, there is a place in Sichuan and Hunan cuisine in Kaifeng City, and the spicy dishes are really popular with most of the people, but Sichuan pepper is actually heavy on the hemp taste, and the rest of the condiments such as dogwood, ginger and so on are difficult to beat the taste of chili.

She no longer regards Fang Qi as a lady in the Xiang Mansion, in her opinion, Fang Qi is already a qualified cook.

Next, Aunt Wen had to cook a few dishes to entertain Yan Chi, so she simply let Fang Qi fight with her, and she didn't care if Fang Qi would take the opportunity to steal the teacher.

Since the crystal jelly is made, the skin jelly is ready-made, and the noodles are prepared with crab roe soup dumplings.

I also made lychee white kidneys, fried eel, ginger vinegar snails, cold mixed silver silk wisps, simmered green seedlings in abalone sauce, and a fresh fish soup with curd silk.

During this process, Yan Chi had already sat down in the flower pavilion, and the appetizers such as fragrant medicinal papaya, fragrant grapes, ten-flavored preserved meat strips/seeds, Jinshan salted soy sauce, and even carved fried honey, fresh fruits have been put on the table.

Aunt Wen doesn't have to go out to entertain guests, she is all her own home to fill the restaurant, only responsible for the delicacies to the servants and maids to present to the Flower Pavilion, and Fang Qi is in the small courtyard of the blister kitchen to have lunch, unconsciously said that Yan is late: "The night after the Dragon Boat Festival, I was the little sister who was the queen cook in Da Nei came out for a party, I asked her about Yan Sanlang, only to know how much the official family values Yan Sanlang, and the rumors in the market are not only not false at all, but even too late." At the palace banquet in the Great Inner Palace, the official also made a special trip to ask the imperial kitchen to cook a few dishes he loved for Yan Saburo, which was a treatment that many princes were afraid of. ”

Fang Qi also listened to it straightly, although her grandfather was a high authority, not to mention the special care of the official family at the palace banquet, the official family also wanted to go from the Xiangdi to a hundred Yayu - it is said that the grandmother said that she leaked her mouth in front of the Zhou Sage and promised to offer a hundred Yayu, but the grandfather listened to it and felt that there were no ingredients in the palace, but the Xiangdi had such a large amount, how could the official family be happy? But if the grandmother agreed to go out, the grandfather didn't dare to refute it, and as a result, he gave a hundred herrings, and Zhou Shengren thought that the grandmother didn't distinguish between herring and Yayu, and just laughed at two sentences.

The focus of this story is that the officials are suspicious and suspicious of their courtiers.

But it seems that Yan Chi is an exception, showing his favor for this young courtier without any scruples.

"What kind of official position is Yan Saburo?" Fang Qi asked.

"I heard that it is from the middle of the five products, this is the Jilu official, and the appointment is the young supervisor of the Zhisi Tianjian."

Fang Qi, who doesn't learn and doesn't know how to do it, doesn't know if this official position is powerful.