Suddenly being called by her name, Hua Mian was stunned, stopped, turned around slowly, and smiled a little embarrassed, "Long time no see, please say hello to Steward Ji" bent his knees with his skirt.

"Master Ji..."

Several chefs saw that the Ji Steward called Hua Mian to stop, and they also closed their mouths in amusement, and somewhat guessed the Ji Steward's intentions.

"Girl Blossom, you're here at the right time"

Hearing this beginning, Hua Mian had a bad premonition.

"I heard that you and Chef Yang have recently prepared the recipes required for the birthday banquet?"

“... Yes, the recipe section has already been prepared"

"I wonder if you have time to take on an extra job?"

"But the Ji Steward" is over, can't he want to throw the job of cooking for Miss Six to himself? Listening to what the chefs said, the sixth lady is not easy to serve, "I still have the job of the birthday banquet in my hands, and I may not have time..."

Steward Ji squinted his eyes and smiled, in Hua Mian's opinion, adding ears and tails is simply an old fox, "It's not a big deal"

"Didn't Miss Six go back to the house to celebrate the birthday of the eldest lady? Miss Six is not in the house all the year round, and there is no special chef for her in the big kitchen, look at these chefs here" The chronicler turned his head sideways and pointed to the few chefs standing behind him with his hands down.

"They also have to prepare the guest banquet for this birthday banquet and the meals of everyone in the house, so they really have no time to be distracted."

"Recently, you have been researching many dishes in the recipe of the birthday banquet, so I think you will be able to make some new dishes."

Without waiting for Hua Mian to refuse again, the Ji steward clapped his hands, "This matter is settled, I will inform Ajuan later, you don't have to worry about the work of the maid's kitchen these days."

"If you have any questions, you can always ask Chef Gao", after speaking, the chronicler left on the grounds that he wanted to inform the purchasing office, leaving Hua Mian and a few chefs with snickering faces on their faces.

Looking at the fish fillets tumbling up and down in the pot, Hua Mian let out a sigh for the tenth time this afternoon, even the professional chefs in this house can't do the work, isn't it even more finished for him? They were afraid that just making a birthday banquet would not be messy enough.

recalled what Chef Gao said just now, "Miss Six cares most about color, shape, and fragrance, just like her, she pays attention to a beautiful word in everything, so cooking for her is first and foremost to look good, and as for taste, it is secondary."

How can taste be secondary! Hua Mian turned the frying spoon in his hand in the pot a few times, although the taste of cooking in this world is simpler, and there is no way to do it due to the restrictions of the teachings, but the chefs who came into contact with him have come up with various ways to make those ingredients delicious under this restriction, but now they suddenly say that it is more important to look good than to be delicious.

The fish fillet that is being heated in the pot is specially selected fresh silver carp, only the part of the belly of the fish is taken, cut into thin slices and removed the big spines, first set through the water, and then use the oil at a very fast speed to put the fish fillets out, select the spring bamboo shoots of the same length, put them in the pot, add the cucumber slices and carrot slices that cut out the flower type, sprinkle a handful of yellow flowers, add wine, salt, sugar, vinegar in turn, the fish fillets have been soaked in the egg liquid with salt before, so finally put the fish fillets, stir-fry a few times to get out of the pot.

Some of the fried golden fish fillets are sprinkled with small red and green flowers, surrounded by white and tender spring bamboo shoots and yellow yellow flowers, which bloom in a celadon plate, and the color contrast is bright.

Hua Mian picked up the small half glass of wine left over from cooking on the side and took a sip, because it is not easy to store in winter, most of the food wine used in Sikong Mansion is still the grain wine brewed after the beginning of autumn the year before, the degree of wine is not high, and the taste is bitter.