Since the registration was completed, Meng Hui has been taken care of by everyone in the back kitchen, and she is not allowed to do heavy work, only let her learn to cook next to the assistant chef and the chefs, and the master chef also taught her to practice taste and plating, and explained to her the popular dishes in the palace today, as well as the importance of artistic conception and naming. Fire Ran???? Text w?ena'com

Meng Hui made up his mind to make four flavors of jade tofu, pan-fried with salt and pepper, steamed with shrimp paste, grilled with salted egg yolk and the main fish flavor.

The master told her that there was no need to make the names of the dishes in the palace too poetic, and that if she wanted to please all the nobles, she would rely on the atmosphere and festivity.

So Meng Hui decided to lean on the fish shape as much as possible when cooking and plating, and named it "Sihai Yanran", a little sycophant, at least the emperor will be very satisfied when he hears it.

She tried using tofu as a material, first changing the knife to cut it into two-centimeter pieces, then modifying the small pieces into the shape of a small fish, and putting a flower knife as fish scales, which still looked good.

Meng Hui also asked the master chef to find her a plate that was only a little smaller than the basin, a blue and white round thick porcelain plate, with two staggered protrusions in it to divide the plate into four sides, just enough to put four flavors of dishes.

After making all the preparations, Meng Hui began to make jade tofu.

She set up a pot in the small kitchen to boil water, and on the table was a bowl of raw soy milk bought outside, and a large bowl of freshly beaten eggs.

"It's very troublesome to not have a soymilk machine, I hope the soy milk I bought can be used well, or I have to grind the beans myself, it's too troublesome."

As an unpicky foodie, Meng Hui is not as extreme about raw materials as the master chefs, so if he can simplify it, he will simplify it, as long as it is delicious, fresh, and can attract the attention of the palace people.

After stirring the eggs, she took a piece of fine gauze and put it over a larger bowl, secured it with a rope, and carefully poured the egg liquid into it.

Yuzi tofu should be delicate and smooth to melt in the mouth to be delicious, if the eggs are not stirred, or not filtered well to leave bubbles, making it will affect the taste.

After filtering, Meng Hui was still not at ease, and continued to stir with chopsticks for a while before re-filtering, and saw that the egg liquid left in the bowl was extremely smooth, so he poured it into the soybean milk filtered out of the okara and stirred it gently.

Soy milk is not used much, but it is used to coagulate the egg liquid, enhance the taste, and add a little bean flavor. Yuzi tofu is actually not very related to tofu, and the main ingredient is eggs.

Meng Hui added a little salt to it to help it coagulate, and when he stirred, he obviously added a lot of foam. She didn't dare to be careless, so she took a new piece of gauze again and filtered it before putting it in a bowl, covering the plate, putting it in the pot and starting to steam.

After steaming for about ten minutes, Meng Hui took out the bowl and opened it to take a look, the texture was soft and elastic, the surface was smooth and shiny, and it smelled a very faint fragrance.

"That's it!" Satisfied, she took out a carving knife and made a large bowl of jade tofu into small pieces, and quickly changed the knife into a small fish.

Seeing the leftover leftovers, Meng Hui felt that it was a pity to throw them away, so he used an empty bowl to put it next to him, planning to fry it into a crispy snack on the outside and a smooth snack on the inside for everyone to drink.

"Let's make Sihai Yanran for the master and the shopkeeper to taste first, and see if you need to continue to improve."

Meng Hui poured three-quarters of the small fish on dry powder, put it in a pot with little oil to fry it, and put the other quarter into a steamer and raised it over low heat to avoid it from getting cold.

The simplest of salt and pepper is to stir-fry the salt and ground peppercorns until fragrant, and sprinkle them on the fried small fish;

The fish flavor is a little more complicated, but it is more troublesome to prepare the stir-fried seasoning, and it can be served on the plate after pouring it on the small fish after frying;

Salted egg yolk roasting is actually similar to the fish flavor method, but it needs to be fired to absorb the flavor, which is relatively troublesome.

As for the steamed taste, it is also very easy to make, just stir-fry the shrimp paste and decorate the eyes of the small fish one by one to taste, then drip soy sauce on the small fish, and pour the hot oil on it to stimulate the fragrance.

The method is easy, but it is very cumbersome to do, and you must always be careful not to destroy the small fish, so as not to make the nobles look bad. Meng Hui couldn't stop wiping the sweat on his head, for fear that a drop would ruin the whole dish.

After working for most of the hour, the peak of dinner outside had passed, and she put the dish on the plate and brought it out of the small kitchen door with a little nervousness.

"It's coming, it's coming!"

"It smells so good! As soon as you open the door, you can smell it! ”

"What is this? It's like egg custard, and it's stronger than egg custard! ”

"No wonder you carve small fish with tofu all day long, it turned out to be like this, not bad, big fish with small fish, it's like that."

The assistant chefs and chefs are very face-saving, and they praise it before they start eating.

However, Meng Hui did put a lot of effort into it, the four groups of fish were all different in shape, and the head fish were large, the fish in the back were small, and the tails were all slightly bent in the same direction, plus the tastes were different and the colors were different, it did look like the fish were gathering and swimming into the sea from a distance.

"Two bright colors, two light colors, it's a good match." The shopkeeper complimented, his eyes full of curiosity, "But what is this?" Is it made of eggs? ”

Meng Hui nodded: "It's called Egg Yujing, which is steamed after being filtered with eggs mixed with light soy milk." ”

"I'm talking about you! How can it be so fast? The second senior brother glanced at her speechlessly, even if everyone was his own person present, he still felt that he shouldn't say it in a big way.

"I'll taste it first." The shopkeeper picked up the chopsticks, first sandwiched a piece of pepper and salt flavor, the original color of jade tofu was light yellow, it looked very light, but it tasted like a unique fragrance of pepper. "It's crispy in the mouth, soft on the inside, and the flavor is just right, just the right amount of saltiness and numbness."

"Put shrimp paste in the steamed flavor, no need to put soy sauce, pour hot oil directly next time, remember to put green and white green onion shreds for decoration." The master chef followed and tasted, "The salty and fresh and fishy flavors are very good, as long as you can restore today's taste, there is no need to worry about the competition." ”

Being able to get the master's words, Meng Hui is like taking a reassuring pill. The big shopkeeper praised him several times, if it weren't for the small amount on the plate, he would have wanted to clip a few more chopsticks.

The two put down the dishes and chopsticks, and everyone quickly tasted a taste, all of them were full of praise, and they didn't expect that the most simple and ordinary ingredients could be mixed together to make such a good thing.

The backyard was full of joy, and Aunt Ma seemed to have seen her win the gold medal plaque, and she was so smiling that she couldn't even close her mouth.

It wasn't until the master said that he would continue to practice and achieve the ultimate in shape and taste, that everyone put away their excitement and helped Meng Hui with advice, taught her how to keep the puff pastry on the outside crispy, and taught her how to carve the fish more smartly, and talked until late at night.