She slept very badly that night, and wanted to ask Hua Lanxiang, but according to Hua Lanxiang's temperament, she definitely refused to let herself know, and if she wanted to find out the secret thoroughly, she had to start from other people's mouths.

However, before Hua Manxi could figure out a way, early in the morning, Chun'er next to the eldest lady came again, and said to Hua Manxi: "The dishes made yesterday were good, and there are guests visiting today, Mrs. let you take charge of the spoon and make a table of good dishes, quickly write the menu, and let the people who buy it go to buy vegetables." ”

Hua Manxi could only put away his thoughts and asked, "I don't know how many guests there are?" How many dishes to make? How much is the budget? ”

Chun'er listened to her question, and became more and more sure that this Hua Manxi has real skills, not fishing in troubled waters to mess around, and was also respectful at the moment, and said: "There are only two guests, but the banquet should be the best, nine dishes and one soup are indispensable, and snacks and desserts are needed, as for the silver, you don't need to worry, you just have to list the menu, let the lord and Mrs. see it." ”

Hua Manxi saw that she even took out a pen and paper, so she didn't want to ask any more, so she could only collect her thoughts and list the dishes on the table.

The soup is pork ribs stewed abalone soup, this soup is the famous dish of Jinyutang, and it is also the specialty dish of Shishan County, you will not go wrong with this head soup, the materials are expensive, on the table, and light and delicious, delicious and mellow, neither greasy, but also have face.

The dish should have three cold dishes and six hot dishes.

Cold dishes include braised pig's trotters, fried sea bass, cold salad with three shreds, hot dishes include stir-fried vegetables, salted fish and stewed eggplant, green bamboo annunciation, spicy fried conch, and stewed goose meat and stuffed chili.

The dim sum is a sour plum yam, an agate horseshoe cake, and the sweet soup is lily lotus seed mung bean soup.

She prepared the menu and returned all the pen and paper to Chun'er.

Chun'er is literate, glanced at the menu lightly, her face changed and changed, and she glanced at Hua Manxi with some suspicion, and then said respectfully: "You wait a minute, I will go back to the master and the lady." ”

It's really strange, this girl is not only a chef's ability, this menu, she has been a messenger in Sun Mansion for so many years, and she has not seen Niu Er be able to draw up such an elegant and vulgar menu, meat and vegetarian coexistence, cold and hot.

Since she can earn 20 taels of silver a month, how can she let her mother be a small cook in this house?

Even Chun'er thought about it, and she couldn't think that Hua Manxi was not the original Hua Manxi at all, her soul had crossed over from the modern age of another time and space!

Chun'er handed the menu to Sun Yuanwai and the eldest lady, and the faces of the two were not a few points better than Chun'er, in the end, Sun Yuanwai had seen some of the world, and said: "I know what this braised pig's trotters, fried sea bass, stewed goose meat, and eggplant stewed salted fish are, but what is this green bamboo primrose, stuffed chili pepper?" ”

"I haven't eaten this sour plum juice yam and agate horseshoe cake, I don't know what it is, but lotus seed lily mung bean soup, which is often cooked in the house." The eldest lady and Sun Yuan looked at each other outside, and were silent for a while before she spoke, "Then, do you still let her do this banquet?" In case I make something four-"

"Do, how not to do? Haven't we ever eaten her craft? I'd like to see how much this girl really has to go! Sun Yuanwai flashed a gleam, slapped the table, returned the menu to Chun'er, and ordered the meal, "Let her go shopping with the people who bought it, so as not to buy the wrong thing." ”

Sun Yuanwai has always been careful in calculations, this is something that he doesn't even understand, and he dares to let Hua Manxi go with him to buy, isn't he afraid that she will fish in troubled waters and lie about the accounts?

Of course, Chun'er didn't dare to ask this, so she had to convey her master's words to Hua Manxi according to her words.

Sun Fu buys, there is a special carriage, Hua Manxi can also go out to the market, and soon according to the menu, buy things and return to the kitchen.

She is basically familiar with the personnel in the kitchen, but she is in charge of the spoon, and she can't ask Niu Er to help her cut vegetables, so she doesn't bother to order, and only arranges the rest of the people to work, and some important ones are asked to Li San'er to write them down, which can be regarded as teaching him.

Cook the soup first, clean the good pork ribs, blanch the water, remove the ginger slices of cooking wine, then put it in a casserole, put in the abalone shell, corn cubes, and carrot pieces to boil together, until the soup is boiled to eight minutes, and then add the abalone, after the abalone is cooked, you can start the pot.

Then there are cold dishes. First to make the most time-consuming braised pig's trotters, this brine, before Hua Manxi went out, let Li San'er adjust it according to the recipe, she blanched the pig's trotters cut by the kitchen to remove the fish, put them into the brine pot to boil, and then cover the lid, let the pig's trotters have been simmering in the brine pot, and soak them in the residual temperature of the charcoal fire.

Fried sea bass, a whole sea bass is cleaned, then the bones are removed with a knife, only the meat slices are taken, and then marinated for a while with a little salt, cooking wine, and starch, and then an egg is beaten, the marinated sea bass is evenly hung with egg liquid, and then dipped in a layer of cornstarch, you can get out of the pot with hot oil, slow frying.

After all the frying is done, remove the oil, heat the oil over high heat, fry it again to make the taste more crispy, then pour off the excess oil, add ginger, garlic, onion and chili pepper and stir-fry until fragrant, then add soy sauce, a little sugar, a little pepper, water to prepare the sauce, add water starch to thicken, burn the juice over high heat, and then pour it on the fried sea bass fillet.

Cold salad three silks, Hua Manxi has done many times, this three silk does not stipulate which one, you can use shredded chicken, shredded meat can also be, all vegetables shredded mushrooms, fungus shreds, cucumber shreds, asparagus shreds, etc.

Hua Manxi made it with shredded meat last time, but I don't want to do it again this time, this time I chose shredded cucumbers, shredded asparagus, and vermicelli.

Blanch the shredded asparagus in a pot of boiling water, boil the vermicelli and remove the water, then mix together, pour the remaining sauce from the sea bass just now on the dish, add some more chili peppers and mix well, and finally drip a few drops of sesame oil, and you're good to go.

The pig's trotters have to be marinated for a while, so Hua Manxi asked people to serve the soup and the next two cold dishes first, and then start making hot dishes.

The first stuffed chili pepper is cut into the green chili pepper, hollowed out the chili seeds, and then stuffed the chili pepper into the minced shiitake mushrooms, and some chopped water chestnuts, the water chestnuts were originally bought to make agate horseshoe cakes, Hua Manxi cut two and put them into the meat filling, which can add a crispy taste.

Huamanxi only brewed one, the rest of the peppers are brewed with small leaves, after the peppers are brewed, boil the oil in the pot, put a little more oil, put the peppers into the pot and stir until the tiger skin rises, then add some water, put in minced garlic, soy sauce, a little sugar, a little pepper, a little tempeh and simmer together, and finally collect the juice on high heat.

Then it is to stew the goose, boil the oil, put ginger and garlic in the pot, then put in the goose meat and stir-fry, add cooking wine to remove the fish, fry until the goose meat is dry and watery, and then put it in a small casserole, cooking wine, ginger slices, star anise, tangerine peel, bay leaves, cinnamon and other big ingredients are also put into the material package together, in addition, Hua Manxi also put a unique thing, that is, pickled sour plums.

There are many ways to stew goose, there are spicy, red oil, salty and fragrant, and what she made this time was sweet and sour.

Add sour plums and simmer together, and then add rock sugar to taste, so that the stewed goose meat will be sweet and sour, appetizing and not greasy.

Then stir-fry seasonal vegetables, salted fish and stewed eggplant, spicy fried conch, these cauliflower Manxi has already been made, to say, but also the green bamboo spring, this dish is actually a countertop dish.

The meaning of the countertop dish is naturally to be good-looking, but this dish, it is also delicious, but it is just a little bells and whistles. In fact, it's just a fried carrot with corn.

Of course, this is a banquet, Hua Manxi still made some changes, she added shrimp.

First, cut off the cucumber made of green bamboo, then hollow out the middle of the cucumber to make the shape of a bamboo joint, get some cucumber skin, make the shape of a bamboo leaf, and set up the pot.

Then take the shrimp from the shrimp, marinate and remove the smell for a while, heat the oil, add the garlic and onion to fry the shrimp until fragrant, then pour in the blanched carrots, green beans, corn kernels and stir-fry together, and then add an appropriate amount of salt and a little sugar to taste.

Once it's done, put the dish into a hollowed-out cucumber tube, which is rich in color and symbolizes colorful spring.

Finally, I made two dim sums, a yam with sour plum juice and an agate horseshoe cake.

Peel the yam, clean it, cut it off, then get out of the pot, put in sugar and water, mix well, boil, and cook in the yam section, the yam needs to be crispy to be delicious, so the cooking time can not be too long, so as not to boil the yam rotten.

After boiling the yam, put it in a pot, then pour out the sour plum juice from the pickled plum and pour it on top of the yam, and a sweet and sour snack is made.

Agate horseshoe cake is more time-consuming, first peel and wash the horseshoe, cut into dices, take two hawthorns, roll into puree, boil water, after the water boils, put in the horseshoe dice, hawthorn puree, sugar, after the sugar melts, then put in the wet starch, and then the water boils again, and then cut into pieces after cooling.

This kind of water chestnut cake is fresh and delicious, sweet and sour, appetizing and greasy, especially suitable for eating after drinking and eating.

The last dessert, lotus seed and lily mung bean soup, the ingredients have long been soaked in water, just put it in a pot and boil it, then add rock sugar and red dates to simmer until it is soft and rotten, and then put it in cold water with the pot to let it cool.

The lunch was finished again, and with so many people helping, Hua Manxi felt that it was not very hard, and hummed a song while cleaning the stove.

But after a while, the maid Chun'er next to the eldest lady came again, looked at Hua Manxi, and said, "Hua Xiaochu, the guest wants to see you." ”

Eat vegetables, eat vegetables, what do you see her doing? This ancient man just had a lot of things, did he eat an egg and eat it well, and still want to catch the hen that gave him the raw egg to take a look?

Hua Manxi was really depressed in her heart, running around like this every day was really tiring, I hope her mother's illness will get better soon, and she will go back to Xufu to make her chili sauce as soon as possible.

However, Hua Manxi didn't expect that this guest was still an acquaintance!