Luo Ming shook his head, shook his fan and said, "I didn't go back, I sent a letter back, I went to find someone to find a way before, and now that the matter is solved, I will naturally come back!" ”

Yan Haodong nodded, he knew how to deal with Luo Ming's affairs, and now the key was this competition, "My daughter-in-law is going to compete with the imperial chef, do you know?" ”

Luo Ming shook his head proudly, and said with a smile: "Of course I know, but ah, this thing is very dangerous, do you know?" Wang Ren's cooking skills have reached the peak, but a few years ago, this man suddenly found my father, saying that his cooking skills have not grown for a long time, and it seems that he has no inspiration, and asked his father to allow him to go out of the palace to visit the masters. ”

Yan Haodong was silent, this person is so powerful, can his daughter-in-law win? "You've eaten what these two people made, so which of them do you think is better?"

Luo Ming frowned a little embarrassed, and finally said slowly: "To be honest, the skills and the matching of the imperial chef will definitely win, but every time I finish eating the dishes made by your daughter-in-law, I feel warm in my heart, and the dishes of the imperial chef give me a lot of pressure, as if I am not eating the dishes but his hard work, and it will be wasted after eating, and if you want to win, the key is to make a fuss about it." ”

He Kexin came out of the house, nodded when he heard Luo Ming's words, this foodie is actually proficient in these, "Yes, Luo Ming is right, I feel these things myself, so I am ready to improve my recipes, and then expand my advantages, so as to see if I can win!" ”

Luo Ming snapped his fingers happily, pointed at her and said, "You're right, I support you, who said that the imperial kitchen must be the best to cook!" ”

He Kexin smiled and didn't speak, although she was very confident in herself, but thinking of a powerful opponent, she still couldn't help but worry!

Luo Ming watched her make a cheering gesture and said, "If you need any help, come to me!" This time it must be successful, if you can defeat Wang Ren's guy, needless to say, the reputation will definitely go out, which will be very helpful to the business of our hot pot restaurant. ”

He Kexin naturally knew this, and said with a smile: "I really need your help, I want some ingredients, you can help me find it!" Because some of them are relatively rare, I may not be able to find them myself. ”

"Okay!" Luo Ming agreed, and said directly, "What do you need to tell me?" I'll get someone to bring it to you. ”

He Kexin told him what he needed, Luo Ming was afraid that he wouldn't be able to remember, so he went to the room of the little milk bag and wrote down all the things He Kexin needed, and then left.

Yan Haodong saw that He Kexin already had an idea, and he said to his daughter-in-law: "Daughter-in-law, you just have to work hard this time, you don't have to be successful, don't put too much pressure on yourself, you know?" ”

He Kexin knew that Yan Haodong felt sorry for herself, she smiled and said, "I know, you can rest assured." ”

He Kexin sat in the courtyard and carefully recalled every step of the dish of Buddha jumping over the wall, seriously recalling what details could be changed, and the first day was spent in her recollection.

The next day, Luo Ming's ingredients were also delivered, He Kexin began to prepare to make this dish, and asked Luo Ming to buy the ingredients he needed, and the other things he needed Yan Haodong also went to the town to buy them yesterday.

Because this dish involves the competition, Yan Haowen is also the shopkeeper of the restaurant, so He Kexin has been closing the door of his house tightly at home these days, everyone knows that He Kexin is busy preparing for the game, and no one bothers her.

The production process of Buddha jumping over the wall is very troublesome, and He Kexin has already been familiar with the whole process in his heart, so he naturally started in an orderly manner.

Remove the sand of the shark fin from the water, row it on the bamboo grate, add green onions, ginger slices, Shao wine, put it in a pot of boiling water to cook a stick of incense, place the pork fat meat on the shark fin, add wine, steam it in the basket drawer for an hour and take it out, pick up the fat meat, and go to the steaming juice.

Cut the fish lips into pieces, put them in a pot of boiling water, add green onions, wine, and ginger slices and boil a stick of incense to remove the fishy fish, and pick out the green onions and ginger.

Put the abalone into the cage drawer, take it out with a strong fire, wash each slice into two pieces, put it on a cross knife, put it into a small basin, add bone broth and Shao wine, put it in the cage drawer and steam it for two quarters of an hour, and take it out to steam the juice.

The eggs are boiled and shelled.

Chickens and ducks are chopped off with their heads, necks, and feet cut off respectively. Remove the tip of the pig's trotters, pluck the hair, and wash it. Scrape the lamb's elbow and wash it clean. Cut 12 pieces of each of the above four ingredients, put them in a pot of boiling water together with the net duck gizzards, remove the blood and scoop them up.

Wash the pork belly inside out, simmer it twice with boiling water, remove the turbidity, cut it into 12 pieces, put it in the pot, add soup to boil, add wine and scoop it up, and the soup is not used.

Wash the water and cut each into two pieces. Wash the pork trotters and cut them into 2-inch long sections.

Add water to the ham tendon meat, steam it in the basket drawer for two quarters of an hour, remove the steaming juice, and cut it into slices.

Put the bamboo shoots in a pot of boiling water and remove them, cut each straight into four pieces, and gently pat them flat.

When the pot is placed on the fire, the cooked lard is boiled in the pot until it is hot, and the pigeon eggs and winter bamboo shoots are fried in the pot for a while.

Subsequently, put the fish maw in the pot, fry it until it can be broken, drain the oil, then soak it in clean water and take it out, and cut it into pieces.

Leave the remaining oil in the pot, burn it to seventy percent hot with a strong fire, fry the green onion and ginger in the pot to bring out the fragrance, put in the chicken, duck, lamb's elbow, pig's trotter tip, duck gizzard, pork belly and stir-fry a few times, add soy sauce, rock sugar, wine, bone broth, cinnamon, cover and cook two incense, pick off the green onion, ginger, cinnamon, take out the ingredients from the pot and put them in the pot, and the soup is set aside.

Take a jar and wash it, add water, heat it on a slight fire, pour the water in the jar, put a small bamboo grate at the bottom of the altar, first put the boiled chicken, duck, sheep, elbow, pig's trotter tip, duck gizzard, pork belly and flower mushroom, winter bamboo shoot piece in, and then put shark fin, ham slices, dried scallops, abalone slices with gauze wrapped into a rectangle, put on the chicken, duck and other materials, and then pour in the soup of boiled chicken, duck and other materials, cover it with lotus leaves on the mouth of the altar, and press a small bowl upside down.

After loading, put the altar on the charcoal stove, simmer for an hour with a low fire and then open the cover, quickly put the cucumber, hoof tendons, fish lips, into the altar, immediately seal the mouth of the altar, and then simmer for half an hour to take out, when serving, pour the altar vegetables into the basin, open the gauze bag, and put the pigeon eggs on the top.

The whole production process is cumbersome and complicated, the processing of each ingredient is different, and special attention should be paid to the heat, He Kexin spent two hours to make this dish, and when all the ingredients went down to the jar, there was no fragrance at all.

When the jar was opened, the fragrance rushed to the nose, He Kexin immediately smiled, this dish was successfully made!