"Li Bing, you go and talk to Uncle Zhong, I will cook a few dishes myself, you let him tell the two guest officers that this is the new dishes that our restaurant has launched today, and these are only available in our Ruyi Restaurant, so he is satisfied." After instructing Li Bing, I went downstairs to the kitchen from the stairs on the other side.

Today is a special early dynasty, put on civilian clothes, deliberately out of the palace to eat the dishes of this Ruyi restaurant, I can't imagine that the original sensational restaurant has fallen to this point, the dishes in the palace are tired of eating, and it is so difficult to change a new taste.

That's right, this is the emperor of Huaguo! Sixteen years old this year, the reason why he became the emperor at such a young age is because there is a pair of parents who take care of themselves and have fun, because of their parents, they have been more mature since they were young, but they are a child who loves to eat at heart, and they like food and hire chefs from all over the world to come to the palace.

Standing next to him was the eunuch Jia Gonggong. Tell him to communicate with the shopkeeper about the dishes I want to eat, and ask my opinion if I have any questions or objections.

Suddenly, a soft voice from upstairs interrupted my thoughts, soft and glutinous, and when I looked up, a sky-blue figure was fading away. Suddenly, I saw a maid come down to the shopkeeper and whispered a few words, and with her own skills, she heard that there was an eldest lady who came here to show her cooking skills. I guessed that it was the little person I just saw, and I began to look forward to it.

A few dishes I plan to make are called flower chicken, squirrel osmanthus fish, salt-baked prawns, sweet and sour tenderloin, and for dessert, choose osmanthus nectar ice powder; When I got to the kitchen, I told them about the situation and asked three handymen and two cooks to help me prepare the ingredients.

The first dish is called flower chicken, which needs to prepare lotus leaves, yellow mud, and a chicken; Put the whole chicken in the lotus leaf and surround it, do not leak the gap, fix and tie it with cotton thread outside, coat it with thick yellow mud, dig a small pit in the ground, put the mud ball into it, fill the pit, and finally make a pile of firewood on it, and after the fire is extinguished, the mud ball is dug out and knocked open.

The second course of squirrel fish needs to be cleaned up, deboned, and cut a flower knife on the fish, glued to the fish with starch and fried, and finally poured tomato juice.

The third course is salt-baked prawns, first fry the salt with pepper, after the shrimp is cleaned, put it in a casserole with pepper and salt, heat it at high temperature for about 8 minutes, pour some wine on the lid of the pot, and then you can get out of the pot.

The fourth course is sweet and sour tenderloin, slice the pork loin, add egg liquid, starch, flour, a small amount of wine, grasp it well, mix it with sugar, salt and vinegar to make a sauce, fry the meat slices in a pot, fry it three times repeatedly, fry the sauce, and then pour in the meat slices and fry well.

For dessert osmanthus nectar ice powder, first add two parts of cold water and mix it, then boil hot water, pour cold powder water into it, stir while pouring water, stir until completely dissolved and let it cool, and finally add osmanthus nectar.

During the cooking process, several of them were shocked by me, which was too different from their original approach, but there were many people who were easy to do, and these dishes were a little difficult to make.

After each dish was put on a plate, I let them taste the rest of the dishes, I was very confident in myself, these dishes were definitely eye-catching, and after eating them, I was deeply affected by their stomachs.