It is a home-cooked dish that is quite simple to make, but tastes delicious.

Jiang Baizhu, as a former imperial chef, is still quite handy with this simple side dish.

So even if there is not much time left, Jiang Baizhu is not in a hurry.

When Erhua came back with a clay pot, Jiang Baizhu was already stir-frying the vegetables in the pot.

"Miss Azhu, I got the milk back." Erhua usually speaks more steadily and calmly, and this time is no exception.

Jiang Baizhu heard Erhua's voice and glanced sideways.

Erhua was holding a small crockpot the size of an adult man's fist, thinking that it should be filled with cow's milk.

Although it is only a small can, it is enough to make a creamy mushroom soup.

This creamy mushroom soup is still the dish that Jiang Baizhu learned from Wu Fu's mouth.

Jiang Baizhu is very fond of cooking, and always wants to try dishes he has never heard of.

Once again, Wu Fu inadvertently mentioned the name of this dish, and Jiang Baizhu became interested all of a sudden, and insisted on pestering Wu Fu to tell him how to make this creamy mushroom soup.

At first, it was because it was difficult to grasp the amount of milk, that is, the amount of milk.

The taste of the creamy mushroom soup always feels obedient and incongruous.

Later, after Wu Fu tried the instructions, I did it almost 20 times, and finally mastered the accurate dosage.

No matter what you cook, there will be a ratio between the side dish and the seasoning.

Some cuisines require heavier seasonings, while others don't. Some seasonings are only used to enhance freshness, and it is even more important to put more and less seasonings.

For example, when you make spicy-based Sichuan cuisine, you originally put a little sugar to enhance the freshness, but the chef was careless and put too much. Then the taste of this dish will be a little difficult to describe after it comes out of the pot.

Two different chefs, when cooking the same dish, don't look at it, although each step is the same. However, if the amount of seasoning is different, or the heat is different, the resulting dish will taste different.

Jiang Baizhu finally mastered the best seasoning ratio of this creamy mushroom soup after many attempts.

"Miss Azhu, do you want to make sweet soup?" Erhua put the small jar of milk on the edge of the stove, looked at Jiang Baizhu, who was busy stir-frying side dishes, and asked.

"No, the soup I'm going to make is salty and fresh." Jiang Baizhu stir-fried the vegetables for a while and began to put seasonings in the pot.

"Huh? Salty and savory? But isn't this milk sweet? Making salty milk custard? Erhua's originally indifferent expression became a little unnatural after hearing Jiang Baizhu's words.

Although she hadn't heard much of milk in the past, she had heard and eaten some small pastries such as frankincense crisp, frankincense cakes, and milk cakes, all of which were sweet and milky.

There are also mare's milk wine, butter milk tea, these soups and two flowers are also quite cooked.

This milk is cow's milk, and it should be one of the raw materials for those milky pastries and soups.

The milky things I eat in the day are all sweet, why does this Azhu girl make this milk into a salty and fresh taste?

Erhua felt that it was difficult to imagine the taste of the soup soup that Jiang Baizhu said for a while, and felt very strange.

"The salty and fresh soup I'm going to make is called creamy mushroom soup, and the flavor is very rich and mellow, and you will know how delicious it is when you taste it later." Jiang Baizhu bent down and adjusted the fire on the stove.

"Really, yes, will it taste good?" Erhua muttered in a whisper that was a little disbelieving, the voice was relatively small, and Jiang Baizhu didn't hear it in the sound of a spatula colliding with an iron pot.

At this time, a fragrant Di San Xian had already been fried and was ready to be cooked, and Jiang Baizhu put the dish into the plate prepared in advance.

The fragrance of the three freshness of the ground had already smelled Erhua's index finger in the process of stir-frying, and at this time, Jiang Baizhu served the dish in front of her, which made Erhua's mouth instantly full of surging saliva.

Swallowing the saliva from his mouth, he took the plate and brought it to the back room.

At this time, it was almost mid-hour, and Erhua said that Shan Juncai would be back before lunch, and it was almost less than half an hour away.

Erhua used a big bowl to cover the three fresh dishes on the plate, so as to preserve the temperature, and the dishes were cold when the provincial Shan Juncai came back.

When Erhua came to the kitchen again, Jiang Baizhu had already begun to prepare the ingredients for the creamy mushroom soup.

Among the ingredients that Erhua brought back this morning, in addition to a bunch of various vegetables, there was also a small piece of pork.

A very small piece, about the size and thickness of Jiang Baizhu's palm.

After all, the Northeast Village is not rich, and it is not easy to get some fresh pork.

Most of the villagers are reluctant to eat pork, and most of them do not have fresh pork.

Some wealthier households will also choose to make bacon jerky from the meat they buy, so that it can be preserved for a longer time, and they can be eaten for a long time if they only eat a little at a time.

Although Shan Juncai didn't have much interest in eating things in the past, he didn't like to eat bacon very much.

So when Erhua went to look for meat, he only thought about looking for fresh pork, and didn't think about the bacon, bacon or anything.

It just so happened that this fresh pork could be used by Jiang Baizhu to make creamy mushroom soup.

Jiang Baizhu remembered that Wu Fu said that there were actually several ways to make this creamy mushroom soup, and the one she taught Jiang Baizhu was the simplest one.

However, when it comes to cooking, simplicity is the extreme.

The simpler the dish, the more you can see how good the cooks are.

Jiang Baizhu cut the small piece of pork into very small diced meat with a knife, then added water to the pot, poured the diced meat into it after boiling the water, and began to cook.

"Miss Azhu, didn't you say you wanted to make mushroom soup? Why do you have to cook pork? Erhua watched Jiang Baizhu's operation from the side, and kept asking.

Jiang Baizhu smiled and explained to Erhua how he was going to make this creamy mushroom soup

The process is quite simple.

However, this soup still takes some time, after all, the small diced meat must be cooked over low heat until it is a little rotten.

There is no cooking wine in the seasoning, but fortunately, Jiang Baizhu found it in time.

When I was cooking those small diced meats, I found that there was no cooking wine, so I asked Erhua to find some wine.

Compared to this small mountain village, I'm afraid there will be no such thing as cooking wine.

Sure enough, when Erhua came back after a while, she was carrying a small jar in her hand.

It is said that this is the wine of the village chief's house, and the village chief's house is the only place in the village where there can be a jar of wine.

Erhua didn't say how she found these things, and what practical means made the village chief take out the only jar of wine in the house.

Jiang Baizhu didn't ask in detail, she knew that there were some things that she couldn't ask in detail.

(End of chapter)

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