When I returned to the imperial dining room, Confucius was already scrubbing the stove, and when he saw me enter the door, he put down the rag and gave me a big salute: "Master, you are early!" ”

I also replied: "Early, early!" He hurriedly put down everything in his hand, mushrooms, quail eggs, and took out the bamboo sunflower from his bosom.

Mushrooms and quail eggs Confucius has been a cook for so long, and it is not strange that I have been staring at it since I took out the bamboo sunflower from my arms, and only after a while did I ask, "Master, what is this?" ”

"Bamboo sun, one of the eight treasures of grass, is a stewed soup artifact!"

"Artifact?" It may be the first time he heard this word, and Confucius was confused.

Feeling that he didn't have time to continue to ask in detail, Vice General Bai's loud voice came from afar: "Brother Yuanbao! I'm here to deliver food! ”

It seems that the ingredients for lunch have been delivered, and today Brother Gao asked Vice General Bai to send them earlier than usual, so I probably know that I have to process it again!

I stopped the ingredients I had just bought in the morning, and returned with my fists clenched: "Vice Admiral Bai!" ”

Vice Admiral Bai waved his hand and put down his things and said, "My family has so many etiquette!" I brought something with me! Hey! Knowing that Brother Yuanbao is going to cook in the palace, I asked Lao Gao to pack my share, and I will also open a small stove for me today! ”

Sure enough, he's a foodie! I smiled and said, "Okay! Then Vice Admiral Bai, you just sit there and wait! ”

When Confucius saw that there were outsiders, he was still an officer with a sword, so he didn't say much, and stood aside and waited for my orders.

I took out a few chicken legs and told Confucius to chop them, since I didn't find shiitake mushrooms, if you use mushrooms, you will lose the unique aroma of shiitake mushrooms, so change them to braised chicken nuggets, and the cooked chicken nuggets just need to be smoldered to taste.

He took out four pieces of chicken breast, sliced them into two large slices from the middle, slipped four large slices on the knife side and put them into two plates, and told Confucius to add some ginger and chop them into minced chicken.

"Remember to add salt, pepper, arrowroot, egg white, and stir in one direction."

"Okay master!" glanced at Confucius, he treated the ingredients with great care, and he was a good seedling!

I concentrate on making a small bowl of dipping sauce, and then the chicken breast can be steamed on the basket to get out of the pot, with one of the white cut chicken green onion and ginger dipping sauce, the green onion ginger hot oil is excited, the fragrance spreads, although there is no soy sauce, but the taste of soy sauce in the great cause is still powerful, pour in soy sauce, a small spoon of white wine, and add some warm water, the sauce is done.

While I was sniffing the dipping juice, Vice Admiral Bai leaned over and asked, "Confucius is your new little apprentice?" ”

I nodded without looking back, "I just received it, Vice General Bai will help take care of it more in the future!" ”

"Okay!"

Well, why does this sound so weird, should he let him take care of it and come to the imperial dining room every day to eat and drink!

Shake your head and don't think about it anymore, put down the dipping juice and start to concentrate on dealing with the chicken offal, it seems that Brother Gao is quite clean, and he only needs to tear off the white fascia of the chicken gizzard.

The chicken heart, chicken gizzard, chicken liver, stir-fried without chili peppers, green peppers, pickled peppers, just forget it, so I have to marinate a spiced to relieve my cravings!

Scratch the chicken gizzard with a flower knife, boil water, add green onions, ginger slices, white wine, a little salt, and put the chicken offal directly into the pot after the water is boiled, and wait until the color turns white and take it out and rinse it directly with cold water.

After Confucius finished his work, he was a little puzzled when he saw me dealing with the chicken offal, and asked, "Master, are you going to use these... What are you doing? ”

It's no wonder that Confucius asked, I feel that the ancients were really strange, they didn't bring food and water and the like, and they always felt that it was a little unclean, so most people would bury these directly in the ground as fertilizer or feed dogs after handling livestock.

Without stopping, I replied: "These are actually delicious ingredients, but many people don't know how to make them." ”

Confucius stared at me in some surprise after hearing this, pointed to the chicken gizzard I was rinsing and said, "But master, who will eat buns..."

it... What a chicken shit bag, that bastard of the ancients said it and let so many honest and honest people know! Obviously, the chicken gizzard is the stomach organ of the chicken, and it is mainly responsible for storing and grinding food!

I don't know who passed it around, and many people who had no unwarranted cleanliness habits just stopped eating it!

The chicken gizzard is obviously delicious, okay! Such a chewy and nutritious meat snack! Ah, how could the ancients be so incomprehensible and unable to speak! Eating more chicken gizzards can also eliminate food and strengthen the stomach!

"Confucius, you can't talk nonsense if you don't understand, the legend that the old man said is not necessarily true, right, the value of ingredients is nutrition and taste, of course, the word nutrition will give you a full name for a while, you just need to know that nutrition is good for the body, it is obviously an edible ingredient, if you have to be buried by prejudice, wouldn't it be a loss?"

Confucius nodded as if he didn't understand, and I had to tell him to go again, get the steamer up, prepare the stewed chicken pot, and divert the topic.

"Spread the rice on a large plate and put it at the bottom of the steamer, put the chicken slices on the second layer, then go find six porcelain spoons, brush the inner layer with oil, beat the bird's eggs into it, don't break up the egg yolk, and put it on the steamer when it's done."

After telling Confucius to do it, I started my own thing, heat the pot, and then put the oil, after the oil smoke came up, put the ginger slices and green onions, star anise peppercorns, and stir-fry the incense, ah, who can develop a smoke machine for me, how dark is my face like this!

I thought silently in my heart, and put the freshly blanched chicken offal into the pot and spoon it, stir-fry a few times, add soy sauce, and a piece of glutton, remember what it is, it's sugar~

After adding the seasoning, I poured a big bowl of water into it and simmered, and then started to do things in another pot.

Heat the oil, put in the minced ginger and green onion and fry until fragrant, directly add the chicken pieces chopped by Confucius, start stir-frying, pour in the soy sauce, sugar, and salt after changing color slightly, and quickly stir-fry the chicken nuggets, throw a few garlic cloves into it and start smoldering, and mix the arrowroot powder with warm water on the side, wait until the heat boils and smolder for a while, and finally add the juice over high heat to make the bottom more viscous.

The two pots were smoldering with chicken offal and chicken nuggets, and the third pot began to rise directly, poured half a pot of water, added a little salt, took the chicken minced chicken prepared by Confucius, grabbed some on his left hand, kept making fist gestures, and then used his thumb to constantly sort out the minced meat between his fingers.

When the water is almost boiling, squeeze the meat filling out of the tiger's mouth with the left hand, dip some cold water in the right hand to take off the squeezed meatballs, round them, slide them from the edge of the pot into the boiling pot, of course, my hands definitely don't go in, I don't want to make pig's trotters ah phew chicken feet.

After the meatballs are cooked, they slowly float to the surface of the water, before the pot, there is some spinach, small cabbage leaves and tender cabbage hearts, just blanch them slightly, let Confucius put them in the bowl, put sesame oil on them, and the meatballs spinach soup is good.

The time is almost up, the smoldering chicken nuggets are uncovered, the heat is increased to collect the juice, and the sauce is hooked before leaving the pot, and the casserole is sprinkled with some coriander foam before I remember the oil and hemp that Confucius bought today.

Confucius pointed to the jar in my hand, and I opened it and looked, "Oh, good guy mixed black and white sesame seeds." Pinch a small pinch and sprinkle it on the chicken nuggets, close the lid, and go to open another pot with chicken offal.

After opening the lid, the flavor of spices mixed with the aroma of meat spreads out, and the chicken heart is pierced with chopsticks, oh pierced the heart of the old iron, penetrated, no problem it is fully cooked and stewed!

However, both of them are stewed, and although the seasoning is different in taste, the difference in method is relatively small.

I simply fished them all out, picked up a clean pot and put it on the fire to add oil, come on, anyway, the celery given by Confucius yesterday is still there, so let's use celery to stir-fry the chicken offal!

Celery is also a unique aroma, and it should be blanched in hot water before going to the pot, but Confucius's knife work is better than that of Fat Five N streets, and it is enough to fry it by cutting it finely and stir-frying!

There is no bean paste and no pickled pepper to soak ginger, the material of Sichuan pepper should be more sufficient, hot oil under the pepper ginger shreds, ginger shreds when they are dry and simmered, all of them are taken out and discarded, first under the celery stir-fry, so that the green of the celery can also be fixed with oil, and then the chicken offal is put into the pot, there is no salt added when it is just boiled, and now you can add a little salt, garlic slices and pepper, stir-fry a few times and put it out directly.

Take out the porcelain spoon in the steamer, pick the tip of the knife slightly, and the teardrop-shaped steamed bird eggs will come out, directly on the side of the chicken breast slices, sprinkle some sesame seeds to look not so white, and serve with a small bowl of brown dipping sauce.

Succeed with flying colors! Meat and vegetarian pairing! Colorful!

Braised chicken nuggets, stir-fried chicken offal, spinach soup in meat broth, chicken breast slices dipped in sauce, with rice, and sprinkle some sesame seeds on the rice, which looks harmonious!

Okay, let's have dinner for His Majesty the Emperor, General Cheng!