Speaking of this mulberry wine, not only is the alcohol content relatively low, the color of the wine is clear, but also because a large number of mulberry leaves and chrysanthemums are added when brewing, and there is a special aroma of herbs.

When Ying'er took the wine jar, Huamian divided the wine into the wine warmer, Ying'er consciously got up to get the well water, and was pulled by Huamian.

"Today's sake doesn't need to be made with well water, but with warm wine for garnish."

Now I don't understand what Ying'er said, during this time, the banquet that Huamian is in charge of is either cold wine that has been calmed with well water, or it is also used to cool down after heating, and it is the first time I have seen warm wine like today.

And a few days ago, when Ying'er asked Huamian why she wanted to use cold wine, Huamian specially told her that the climate had entered summer, and drinking fruit cold wine with a lot of fruit honey could refresh her mind and reduce the physical burden caused by the heat.

is also from a rural farming family, but Hua Mian can become the head chef of Huajie Restaurant through her own efforts, which gives Ying'er a lot of encouragement to Ying'er, who is burdened with family life, so Hua Mian silently remembered what she said about cold wine.

"That's right..."

Seeing Ying'er's expression of earnest teaching, Hua Mian took out a piece of braised fish that was being made and placed it on a plate, took two wine glasses, poured warm wine and cold wine respectively, and then pushed the cups and saucers in front of Ying'er.

"Taste"

Ying'er is not polite when she sees this, Hua Mian usually uses this kind of tasting to teach when she asks questions when cooking, pick up a chopstick fish meat and put it in her mouth and drink a sip of cold wine, the smooth and tender taste of the fish is covered by a sudden cold feeling, although the wine is still so delicious, but the aftertaste lacks the fresh aroma of the fish.

Rinse your mouth with water and eat another piece of fish, this time with warm sake, which blends with the fish in your mouth so that the aroma of the fish can remain in your mouth.

Looking at the change in Ying'er's expression, Hua Mian knew that she had understood what she meant.

"So that's the case, I understand, do you have to go with warm wine when making fish, shrimp and crabs?"

"Not necessarily, there is another reason for choosing warm sake, and you will find out at the banquet."

It's not that Huamian intends to sell Guanzi, but I really don't know how to explain to Ying'er that seafood and alcohol will have a negative impact on the body, and the choice of warm wine is to increase alcohol volatilization.

The prawns are carefully peeled one by one, the shrimp meat is taken out and chopped into a puree, green beans and radish cubes and bamboo shoots are added, with only a small amount of salt and oil, kneaded into small balls and slapped into cakes, and fried in a pan until golden brown on both sides.

The small yellow croaker is washed and scaled, and the fish skin is thickly smeared with a circle of salt, and fixed with an iron frame and roasted by the fire.

Cut the shell, take out the crab roe and crab paste, mix with the beaten eggs, remove the crab meat, and roll in the crab meat when the egg stall is just set.

The dishes in the kitchen are prepared one by one, and at this moment, in the vine hall of the main building, several guests are drinking aperitif while enjoying the singing and dancing piano performed by the flower girls.

"Good! It's really worthy of being the first flower girl in the royal capital, the Oiran of the Aster, it's really a good piano skill"

After the song was played, the guests all applauded, and a guest with a weak crown and a young man who looked between a teenager and a young man got up and walked to the side of Aster in front of the banquet with two glasses of wine.