"The third one, try your cooking skills."

Qian Wen led a group of maids and walked in the direction of the back kitchen.

The back kitchen of the Qi Mansion is extremely spacious, the size of two bedrooms. The stove is placed in the center, and there are cutting board knives on each side, which is more than enough to stuff the maids.

suffered the loss of female popularity, Xia Kui learned to be smart this time.

When she chooses the dishes, she is careless and serious, for fear of missing some valuable but inconspicuous materials. Even the yam covered in mud should be picked up and taken a closer look.

Cooking is not like a female celebrity.

While embroidering, you can see the good and bad, and the dish has to be put out of the pot to know whether it is good or not. Therefore, if there is a deviation, there is no way to remedy it.

Time is limited, so each person is only allowed to make the best dish within the time limit.

Seeing that it was already evening, when the maids were busy, I was afraid that it would be late at night.

Qi Yan's spirit is very good, but Steward Qian Wen can't stand anymore, his old arms and legs are sore and painful, and the cold and dew of the night are a little uncomfortable.

Glancing at the two of them, she carried the basket of vegetables to herself, and kept throwing vegetables into it: shiitake mushrooms, turnips, iron stick yams, mutton, butter chicken, hares, shrimp meat...... There is a wide variety.

She hadn't figured out what to do yet.

Xia Kui quietly followed behind the flower fat mist, this time, what the flower fat mist takes, she will follow what she takes, whether you need to say it or not, it's not a bad thing to take it first, in case you miss any treasure, wouldn't it be unlucky?

The maids lined up in a long line, all of them stuffing the small vegetable baskets to the brim.

"Ahem, let's go!"

Qian Wen's face was covered with frost, he wrapped his clothes, and the window on the kitchen side was not closed tightly, blowing the back of his head swishing cold, coughing for a while, sneezing for a while, Qi Yan asked people to boil him a bowl of ginger soup and serve it, which was better.

At this moment, the back kitchen is in full swing.

Time was limited, and everyone started to do it.

The flower fat mist unhurriedly washes the vegetables and processes the pieces of meat, while thinking about which dish is better.

Xia Kui originally wanted to wait for the resin mist to do it, and then observe it himself, and then it was not too late to act.

Who knew that this Nizi was not in a hurry at all, she washed vegetables for a long time, and saw her itching with her paws. Simply, I didn't look at her, took out the highest level of craftsmanship on my own, and began to work hard.

And on the side of the flower fat mist, there is no hurry.

She had thought of a few dishes, but when she saw the housekeeper Qian Wen, she was shivering all the time, and her face was pale and purple, as if she was suffering from a cold. A bowl of ginger soup was nothing, and after a while, he began to cough again.

Flower fat mist thought about it and prepared to make a health dish.

"In a short period of time, it is definitely not suitable for making soup, steaming is faster and fresher than cooking. On steaming...... Why don't you just do that! ”

With that in mind, she began to sort the ingredients.

From side dishes to main dishes, from small to large, from easy to cooked to long-cooked, they are all laid out.

Dip your hands in the water, pinch the shrimp to get cramps, the action is numb to the extreme, and in the sound of "popping", the shrimp meat falls into the bowl one after another, and then chops the shrimp meat.

The maids are not good at cooking, and there are few good knife skills.

In the sound of chopping, the shrimp paste is done three times and five by two, which is as tender as glue, and then rolled up with the largest green vegetable leaves, and patted with the back of the knife.

The same is true for chicken and lamb.

It is not enough to cut the meat into cubes first, then chop it into meat foam, and finally beat it into a meat puree, it should be soft and smooth to the point that there is no trace of impurities, that is, use the back of the knife to break the tendons in the meat until it can flow.