The Great Zhou was the most prosperous and prosperous country in the ancient world that Huarong had traversed.

Come to think of it, if it is not prosperous and prosperous, I am afraid that there will be no intention to develop the catering industry.

It is precisely because this country is so stable that Huarong has gone all the way, and when he has no money, he can't even find anyone to rob him.

It's impossible to rob the good people, right?

So, she didn't plan to become a cook so soon, but she just kept eating and eating, and became a cook.

Then because she went to too many places and ate too much, she would cook more and more dishes.

Outcome......

#一不小心吃成了远近闻名的名厨#

After becoming a chef, she was not satisfied with eating enough food, so she embarked on the process of creating her own dishes.

As it turns out, her ability to learn has always been online.

Others draw inferences, and she draws inferences.

It really made her think of a lot of new dishes.

In the past six months in Wuhu Town, she has been delving into the study of food, and at the same time opening this restaurant that only does the business of rich and noble people, and her life has become more and more leisurely.

It's just that there are too many people who are famous here, so she can only set a rule of only cooking ten tables a day.

And this Wu Lin is special, no one knew about Shimeilou at the beginning, and he often came here to eat a meal, so that she and Ding Dong did not starve to death.

Therefore, after Shimeilou became famous, she would cook for him at any time, but the money had to be paid.

Ding Dong brought out the white-cut beef, puffy cake and fairy stuffed to Wu Lin, and let Wu Lin cushion his stomach first.

"Alas, I've been out for half a month, what to eat is tasteless, or your boss's craftsmanship is good." Wu Lin sighed sincerely.

Dazhou's food industry is developed, and compared with other countries, it can be said that it is too good to be better.

The food made by those celebrity chefs makes people want to grow a few more stomachs.

After eating the food made by Hua Rong, Wu Lin often felt that the dishes made by the celebrity chefs he supported could only be called reluctant, not to mention that he was only eating dry food all the way.

Tinker Bell nodded approvingly as she was busy cleaning up the building.

Just like him, as long as he wasn't hungry, he could eat anything, but now he is raised to eat only what Hua Rong makes.

This made him despise his own depravity from time to time.

He glanced at the white-cut beef and puffy cake on Wu Lin's table, stared at the wine jug on Wu Lin's table, and swallowed a mouthful of saliva.

He said a little absent-mindedly: "Boss Wu, does it taste good?" ”

Wu Lin gave a thumbs up: "Naturally, it's good!" Especially this fairy brew, I don't know how your boss brewed it. ”

Tinker Bell thinks she's so hungry.

He knows how to make these dishes, but he can't make them taste like that!

For example, this puffy cake seems simple, but it is no more troublesome to make than other dishes.

In the summer, when the sun has just come out, we must pick the most tender white canopy, and after the dew has not evaporated and cooked, it will be carefully pounded into powder.

Then it is steamed and dried under the warm but not scorching sun, and rice flour, white starch, and mountain spring are kneaded into various shapes and steamed.

In this process, if anything goes wrong, it is not that taste.

For example, rice noodles and white starch must be freshly ground, and they must be absolutely delicate; The water when steaming the cake is also the mountain spring water, and the mountain spring is the best at 12 o'clock after the rain.

And the immortal brew worth two hundred taels and one pot is even more complicated.

The reason why it is called fairy brewing is because the process of making this wine has extremely strict standards for materials, environment, season, hygiene, and sealing time, which is simply difficult for immortals to brew.

Ding Dong knew that Hua Rong was able to make this immortal brew by mistake.

Later, in order to have a greater success rate, I don't know how much money and time was spent, and now I feel heartache when I think about Ding Dong.

Hua Rong is busy in the kitchen in the backyard, this kitchen is spacious and bright, and for lighting, this kitchen was repaired by Hua Rong to have a total of sixteen windows on all sides.

A gust of wind blew into the kitchen with a little bit of rain, and fell on Hua Rong, who was killing ducks in front of the window to extract the marrow, with a hint of spring coolness.

The pith of this duck pith is to remove the meat from the duck leg, leave the bones, crush and remove the bone marrow, and garnish it on a plate of fresh bamboo shoots.

And if this pith wants to taste good, it naturally has to add a variety of seasoning seasonings.

One of the most important seasonings is vinegar, and this vinegar is also created by Hua Rong himself, named "fairy vinegar".

The reason for this name is that the raw material of this vinegar is flowers, a total of 600 kinds of flowers.

In order to brew it at the beginning, Huarong is in the north of Dazhou today and in the south of Dazhou tomorrow, in short, the effort spent is definitely not small.

The bamboo shoots, which are the main materials, are dug up in the bamboo forest after the first thunderstorm in winter, and then put into the ice cellar for preservation.

When it is ready to be cooked, cook it in a dense brine and put it on a plate.

Then garnish the mixed fairy vinegar around.

The bamboo shoots look yellow and white, look elegant and clear, and taste salty, fresh, crispy, tender and refreshing.

And the rouge goose breast is to kill the goose and wash it, and then take the meat and remove the bones. Bones are frozen and removed from the ice cellar when ready to use. The meat is salted for at least forty-nine days and at most eighty-one days.

If the goose meat is less than 49 days old or more than 81 days, it can only be considered wasted, and in between, it can be used in the dish.

After the goose meat is marinated, cook until the goose meat is red.

Finally, the goose bone broth that has been boiled for more than three hours is poured on it, and the red color of the goose meat is more clear, so it is called rouge.

As for the most important thing in this eggplant egg soup, it is naturally this eggplant.

This eggplant is also commonly known as dried eggplant, this dried eggplant is the most tender eggplant, as long as it is a little old, it cannot be included in the dish.

Before the eggplant is first cooked, the soup made with 81 ingredients, including honey, star anise, and dried cinnamon, is cooled, and then the uncut eggplant is soaked in it for an hour.

It's not good if it's short, and it's even worse if it's long.

After that, the eggplant is cut dry and dried in the strongest sun, for a total of 90 hours before it can be served.

And this egg is also the egg laid by the old hen raised by the farmer, and it is also required to be only a double yolk egg.

When the dish is finally cooked, the soup is clear, the eggs are golden, the green onions are verdant, and the eggplant is gray and white, which is very beautiful.

The taste is even more fragrant and soft, melts in the mouth, and leaves a fragrance on the lips and teeth.

Wu Lin ate very satisfied, and ate all the dishes, and finally couldn't walk.

Hua Rong could only let Ding Dong send him back, and then went to the backyard to think about new dishes.

Recently, she saw that the acacia flowers in this town were blooming very well, and she remembered a locust flower glutinous rice soup that she had eaten somewhere.

When I first ate it, I only thought it was the ultimate delicacy in the world, but now in retrospect, there are still shortcomings.

She is going to perfect this acacia flower glutinous rice soup, and when the time comes, she will be able to add one more dish to the "Shimei Recipe" compiled by her.

"Is Chef Xie there?" A sharp voice sounded, causing Hua Rong to frown.