"Master, master, the ingredients you wanted, the old slave bought them back, and now they are being put in the kitchen, do you want to take a look" Just as Wang Xuan was watering and fertilizing there, Li Fu ran from outside with a sweaty face and shouted at Wang Xuan.

"I bought it back, Li Fu is good! Do a good job, master, I appreciate you very much, by the way, find two people, water the rest of the land, be careful not to hurt those seedlings" Wang Xuan heard Li Fu's words, threw the gourd scoop in his hand, praised Li Fu, and then left quickly.

Li Fu, who was praised by Wang Xuan, smirked a few times there, and then didn't go to find someone, but picked up the gourd scoop thrown by Wang Xuan and watered and fertilized it himself.

Wang Xuan, who left, first went back to the wing room to wash his body, and after changing his clothes, he walked to the kitchen.

It's not that Wang Xuan is poor and exquisite, but that he was watering and fertilizing in the backyard just now, and it is inevitable that he will get some feces on his body.

On the other hand, this is not hygienic, so he changed his clothes.

This also aroused the curiosity of Li Xin and Lianzhi, but they didn't follow, because they knew that Wang Xuan would definitely let them taste it first, so they then sat there with the new cheongsam.

When he came to the kitchen, Wang Xuan looked at the two large pots of river shrimp and river crabs, looked up at the sky, and found that it was almost noon.

Wang Xuan asked Ruping to take out about a pound of river shrimp first, remove the head of the river shrimp, and wash the remaining river shrimp and let people take them out and lay them on a clean wooden board to dry.

After explaining this, Wang Xuan asked someone to find some people and teach them how to clean the river crabs, and then let them be responsible for cleaning.

And Wang Xuan himself went to cut the chili peppers, speaking of these chili peppers, they were the dried chili peppers he got after Li Shimin sent him last time.

Of course, because of time, there are not many who are really dry, but there is still a pound.

These dried chili peppers, after Wang Xuan cut them, he got the chili peppers out, and the remaining chili peppers were fried in a pot to completely remove the water, and there were also spices such as Sichuan pepper and grass fruit star anise.

After all the spices are fried, put them in a large stone mortar, keep pounding, mash them thoroughly, add the amount of fine salt, and the peanut foam that was mashed before, and the fried cooked sesame seeds, stir well, so that a simple barbecue sauce is ready.

However, Wang Xuan didn't plan to roast the river crab, but planned to fry the river crab in soybean oil and fry it with barbecue ingredients.

Although this is not as fragrant as roasting, it is faster and the taste is not as good as that.

And Wang Xuan also did this so that when he went to watch the ceremony tomorrow, when he was idle and bored, he could have a small snack to satisfy his hunger.

But Wang Xuan still underestimated the power of this fried and barbecued material, Wang Xuan's first pot had just come out of the pot, and Ruping and the others, who smelled the fragrance, kept swallowing their saliva.

"You guys are really enough, I heard you swallowing saliva there from afar, okay, Ruping, you take a copy and send it to the two ladies, you will divide these, but that's all, no more, master, I don't have enough to eat that" Wang Xuan saw them staring at the river crabs that had just come out of the pot one by one, and said to them angrily.

"Thank you, donkey horse reward" Hearing Wang Xuan's words, Ruping and the others knelt down excitedly at Wang Xuan to thank him.

"Okay, hurry up and work after eating" Wang Xuan just waved his hand.

Then Wang Xuan went on to fry his river crabs.

After all the river crabs were fried, Wang Xuan fried another fried shrimp with leeks, fried two vegetarian dishes, and added the lotus root pork rib soup that had been stewed before, and the lunch of their family of three was settled.

When Wang Xuan asked people to return to the wing room with the dishes, Li Xin and Lianzhi praised Wang Xuan's river crab for being too delicious.

In this regard, Wang Xuan just smiled and told them that this was the snack he prepared for tomorrow's ceremony, and if they wanted to eat it in the future, he was making it for them.

But when thinking of snacks, Wang Xuan thought that many girls in later generations liked to nibble on chicken feet and duck necks.

So after this thing finished eating, he asked Li Fu to buy him chicken feet, duck neck, chicken wings, chicken legs, pig's feet and other ingredients.

Although Li Fu was very puzzled by his master's purchase of these scraps, he still went to purchase them quickly.

And Wang Xuan was not idle when Li Fu went to buy ingredients, and hung up the soup in the kitchen.

Speaking of this hanging broth, each place in the previous life had its own set of recipes, and Wang Xuan this is the simplest, which is to boil the whole chicken, whole duck, pork bones and blanched fried pork skin, chicken feet and other ingredients over low heat.

The soup stock is divided into clear soup that is boiled for three to four hours, and a thick soup obtained by simmering the ingredients into meat scraps and filtering.

Clear soup can be used as a seasoning for stir-frying, and as a soup base for cooking some soups.

Thick soup is more used for the soup base when various precious ingredients are flavored, such as abalone juice is prepared with thick soup, of course, this is not the most authentic abalone sauce, but some restaurants save costs to make it.

However, there don't seem to be many people who can use the most authentic abalone juice now.

And Wang Xuan's current broth is for the soup base used in stew, so he doesn't need to boil to the point of thick soup, he only needs clear soup.

In fact, it is okay to use water directly to make marinated and boiled, and it is also possible to add various seasonings, but the various ingredients marinated in that way are not made of broth to make the soup base to be fragrant, and a pot of good brine, with the more marinated ingredients, and the better the preservation, the taste will become more and more fragrant, which is why the meat marinated in the so-called century-old marinated restaurant is more fragrant.

Of course, the century-old store mentioned here does not mean that their brine is really 100 years old, but it will be used for a long time.

And this stew is also classified, divided into white brine and red breight.

This white brine is the brine without adding soy sauce and other colored seasonings, and the things that come out of the brine are basically dyed yellow, which is the white brine.

The red brine is different, not only a large amount of soy sauce should be added to the brine to improve the color, but even in order to make the color better, sugar will be added, so the color of the red brine and the marinated things are sauce red, and some soy sauce has more sugar and less darker color.

But no matter what kind of thing it is, the marinated ingredients taste very good.

And when the ingredients are marinated in brine, they must be fully washed and blanched to remove blood and water impurities, otherwise a pot of brine will not last long.

So after adjusting the brine, Wang Xuan took Ruping to deal with the ingredients bought by Li Fu.

When these are all done and put into the brine, it is not too early, Wang Xuan simply fried a few dishes, and asked Ruping to find someone to take care of the brine, half an hour, after the fire boils, don't touch it, wait for the ingredients to soak in the brine for one to two hours, and after the flavor is thorough, you can take it out and eat, but there is a problem, that is, after fishing the ingredients, the brine must be boiled over high heat, otherwise the brine may deteriorate.

So after explaining Ruping, Wang Xuan left the kitchen.