The next day, Zuo Xiangling prepared to enter the palace to prepare some food for the Queen Mother, so that the Queen Mother could talk with the lama and monk all day.

The second is to explain the situation to Yunni, otherwise it will be bad if something happens.

Since Zuo Xiangling's hands couldn't cook for a while, she took Dong Ming with her, and she also had to plan for the future on the first floor.

Fang Zishi can manage interpersonal contacts, but he doesn't know anything about this kitchen matter, she has to arrange a person for Fang Zishi who can manage the kitchen, otherwise, if she has any accidents in the future, there will be no chaos on the first floor.

Although it is a vegetarian dish, it is no different from Zuo Xiangling, and the dishes eaten in ordinary food can be made into vegetarian dishes, but the meat dishes in it should be replaced with vegetarian meat.

Walking on the wide stone road, Zuo Xiangling felt that Dong Ming behind him was a little nervous and excited, and when he turned his head, he saw his eyes looking around, and immediately said loudly.

"Watch your eyes, don't see anything you shouldn't see, I won't be able to protect you when the time comes, you better be blind and deaf when you enter here.

If you do a good job, a bright future awaits you in the future, but the slightest mistake will not tolerate you. ”

After saying this, Dong Ming immediately lowered his head, and instantly became a little calmer.

Zuo Xiangling also felt that Dong Ming was very talented in cooking, so she wanted to train him well, but if she failed in other aspects of morality, she would give up mercilessly.

After Zuo Xiangling saw the Queen Mother, she left the hall under the pretext of preparing food, and gave Yunni a look, and Yunni came out to see her.

"The lama's affairs don't need to be paid attention to, his suspicions have been cleared."

Zuo Xiangling briefly explained the matter, and Yunni nodded and went back.

"The first course, fish-flavored vegetarian shredded pork."

This dish first needs to prepare the soybean brushed egg whites, and then soak the soybean brushed egg whites in water to soften and squeeze out the water.

Chop the green onion, ginger and garlic for later use, take a bowl and add sugar, vinegar, light soy sauce, chicken essence, salt, starch and water and stir well to form a fish sauce.

Wash the carrots and fungus and cut them into shreds, pour water into the pot and boil, blanch the shredded carrots and fungus, and drain.

Add an appropriate amount of starch to the soaked soybean brushed protein silk, and mix evenly.

Fill the pot with oil, heat until 5 is hot, add the soybean protein shreds and stir-fry until golden brown, remove and drain the oil.

Leave the bottom oil in the pan, add a spoonful of chili pepper and stir-fry until the red oil comes out.

Then add the green onion, ginger and garlic and stir-fry until fragrant, pour in the fish sauce and bring to a boil.

Pour in the fried shredded soybean protein and shredded carrot fungus, stir-fry evenly, and the soup can be dried.

"The second course, fried vegetable meatballs."

Chrysanthemum picks off the old leaves and old stems for later use, and leeks remove the old leaves and old stems for later use.

Put the leeks and chrysanthemum together in a pot and wash them, and squeeze the excess water out of the washed vegetables by hand.

Chop the dish into minced pieces, put it in a container and set aside, beat an egg in the dish and stir well.

Then add an appropriate amount of flour and stir well, add a little pepper, add a little salt and mix well.

Pour oil into a pan and heat until eight ripe.

Squeeze the mixed batter into one by hand.

"The salt should be put last to prevent the vegetable sand from coming out of the water. When frying, pay attention to the oil temperature, the oil temperature should not be too low when entering the pot, the meatballs are not easy to form, and the oil temperature should not be too high after shaping, so as to prevent frying. ”

When Zuo Xiangling was cooking in Dong Ming, he said the things that needed to be paid attention to when making this dish, and Dong Ming would memorize it in his heart after listening to it. Central Plains Book Bar

"The third course, sweet and sour pork ribs."

This dish is specially prepared by Zuo Xiangling for Yulu, today's dishes are some vegetarian dishes, perhaps because of the long-term stay in the temple and long-term vegetarianism, Yulu likes meat dishes very much.

After returning to the palace, basically every meal has to have meat, it's just a meatless little guy, fortunately, the child is active and consumes quickly, otherwise I don't know what it will look like a cute little fat girl.

Zuo Xiangling asked Dong Ming to prepare gluten flour and then prepare a bowl with some water, put some water in the water with one hand to gluten flour and stir with chopsticks with the other hand, until the water is absorbed by gluten, form a ball, cover with a wet cloth and wake up for an hour.

Wash and scrape off the skin of the lotus root and cut it into long strips, cut the awakened gluten into thin strips, and wrap them around the lotus root strips one by one.

This dish uses noodles as meat and lotus root as bones, and it tastes soft and crisp with lotus root, and the taste is excellent.

Add water to the pot and boil until it is about to boil, and put the wrapped lotus root into the water to blanch, it must be blanched, do not boil the pot, or gluten is easy to separate from the lotus root.

After boiling for about a quarter of an hour, pour it into the basket to control the moisture, add corn oil to the wok, and add the boiled lotus root after the oil is hot.

Fry until golden brown on both sides.

In a small bowl, take a spoon and gradually add one spoonful of cooking wine, two spoons of vinegar, three spoons of sugar, four spoons of light soy sauce, and five spoons of water.

Finally, add a little tomato paste and stir well.

Add the cornstarch to another bowl and mix with water.

Add a little corn oil to the wok, add the prepared sweet and sour sauce and stir-fry for a while when the oil is hot.

Add the mixed water starch, stir-fry until the soup is thick, and pour in the fried vegetarian pork ribs.

Stir-fry evenly, and each piece of vegetarian pork ribs is covered with sweet and sour sauce.

For the three talents that Dong Ming has already done, Zuo Xiangling will taste them as soon as he does it.

Under Dong Ming's nervous gaze, Zuo Xiangling nodded with satisfaction, and couldn't help but praise Dong Ming in her heart, she really let her dig up the treasure, and it would not be a problem to follow her for a few more years to learn and become a teacher.

In the future, this person will be the one who takes the lead on the first floor, and she can be a little more relaxed.

"Fourth, vegetarian assortment."

You need to prepare yams, lettuce, carrots, lettuce, minced garlic and water starch, and then cut all the ingredients into cubes.

When the water in the pot is boiling, add a teaspoon of salt

Add winter bamboo shoots, yams, carrots, lettuce, and mushrooms in turn, then pour in the red pepper blanching, pick up, soak in cold water, and set aside.

Pour oil into a hot pan, add minced garlic and stir-fry until fragrant, pour all the ingredients into the salt and stir-fry, add chicken essence and stir-fry evenly, pour in water starch to thicken.

Finally, add sesame oil and stir-fry evenly, then remove from the pot, put it in a bowl and sprinkle with chopped green onions.

"Blanching this dish with the right amount of salt not only keeps the color of the dish unchanged, but also reduces the loss of nutrients from the vegetables.

Be sure to add the blanching water in turn.

Use the method of quick stir-frying to make the dishes have their own flavor and taste, and achieve the degree of deliciousness and nutrition.

When blanching, use a spoon to turn it over constantly so that the food is evenly heated. ”

After taking Dong Ming to order, Zuo Xiangling continued to talk to him about the following dishes.

Since it was the Queen Mother's banquet, there would not only be these dishes, Zuo Xiangling later prepared pineapple grunt tofu, kelp tofu strips, colorful vegetarian rolls and other dishes.