Chapter 62: Drying White Meat, Chrysanthemum Tofu Soup, Bergamot Guanyin Lotus

Le Yuyu couldn't help but be stunned when she opened the casserole that had been simmering, the thick and bright juice was slightly tumbling a pin of abalone, she took the chopsticks and dipped them in the sauce, the familiar taste and familiar smell made her even more stunned, pointing to the Yipin abalone in front of her, "Qingxiu...... How do you cook this soft-boiled abalone? ”

"Ahh Qingxiu raised her head ignorantly and looked at Le Xuanxuan who opened her Yiping Abalone, and hurriedly rushed to Le Xuanxuan to close the casserole lid, and sighed cautiously, "Noble, this product of abalone can't be opened for too long, if it goes away from steam, Yipin's heart can't be done!" ”

Qingxiu is a serious educator, which makes Le Yuxuan frown, "Qingxiu, who did you learn this dish from?" ”

Qingxiu begged the imperial chef Cumo for a long time, and he told Qingxiu the secret recipe of this dish, and asked Qingxiu not to tell it...... Yes! ”

Qingxiu suddenly remembered that the secret she couldn't tell was told by her, and quickly covered her mouth and looked at Le Xuan in shock.

Le Yuxuan raised her eyebrows, and the corners of her mouth couldn't help but hook, "Don't be afraid!" I still taught Komo about this dish, but Komoken taught you that you did something wrong? ”

She asked unintentionally, but let her see the blush on Qingxiu's face, "Qingxiu, you shouldn't have really done that kind of thing with Como, right?" Don't you know that if you mess around in the harem, you will be executed? ”

Qingxiu was so frightened that she hurriedly knelt on the ground, "Nobleman, Qingxiu and the imperial chef Kemo really didn't have anything to do, Kemo just asked Qingxiu to say a few more kind words in front of Concubine Zhenniang in the future, and get their brothers to the small kitchen of Xiuli Palace, so that they don't have to be angry with the imperial chef anymore!" Qingxiu really didn't do anything to do anything......"

Qingxiu pear blossom kowtowed to Le Xuan, her half-empty heart slowly fell with her smile, she raised Qingxiu with one hand, "If it's really a good word, it's no problem, but as a girl's family, you must clean yourself, you know?" Otherwise, not only the beautiful palace can't accommodate you, but the world can't accommodate you! ”

Qingxiu sniffed and nodded, "Nobleman, please don't tell Niangniang about this, otherwise Niangniang will think that Qingxiu is an outsider and drive Qingxiu out of Xiuli Palace." Please......"

When Qingxiu wanted to kneel and beg for mercy, Le Xuanyu hurriedly grabbed her arm, "Don't kneel and beg for mercy in front of me!" ”

She looked at Qingxiu's frightened little face as white as ash, and couldn't help but sigh, "I won't tell anyone, but there are some things that you have to pay a price for, I hope Qingxiu you will think twice before doing it, otherwise you will have to pay a heavy price!" ”

After glancing at Qingxiu helplessly, Le Yuxuan opened the casserole, picked up two spoonfuls of honey and poured it in, and said softly: "Como still has reservations about you, if the sweetness is not enough, the tenderness of the soft-hearted abalone will not be fresh and tender enough, and the taste will not be so delicious." ”

"Noble ......" Qingxiu watched Le Xuanyu re-cover the casserole lid, and watched in surprise as the kitchen knife in her hand flashed quickly on the peeled cucumber, and finally a long hollowed-out cucumber like a coat appeared, "Nobleman, this is the legendary knife technique, right?" ”

Le Yuyu put the cucumber on the plate, pursed her lips and smiled, and did not answer the delicate words, but began to cook with her head bored - drying white meat.

Drying white meat is a dish that an employer cooked for Le Yuyu during her assassination mission. This dish comes from Sichuan, because Sichuan is humid, people often set up two brackets to dry clothes, and then set up a bamboo pole in the middle, put the washed clothes on the bamboo pole, and put them in the sun to dry.

An ingenious chef introduced this folklore into the kitchen and made it into white meat for drying. The dishes are like red and white shirts drying on the rural bamboo hangers and drying fields, and the rural atmosphere is blowing in the face, and the eating is fat but not greasy in the mouth.

Therefore, Le Xuan will use this dish as a dish after the crystal pig's trotters after the cold dish, and the cold dish will not make people's stomach hot and cold, resulting in adverse reactions.

She exhaled softly, put the top pork belly into a pot of cold water, then threw in three slices of ginger and let the pork belly boil in the pot.

At this moment, she put the grass fruit, star anise, nutmeg, cinnamon, ginger slices and chili powder into a large bowl, and then poured peanut oil into another red-hot super pot, and when the oil pan smoked, she scooped up the hot oil and poured it into the bowl to cool. At this moment, she peeled and cut the other two cucumbers into several pieces with both hands, and then slowly cut them into long slices of consistent thickness and set them on the cutting board.

She put aside the pork belly square with one hand, and poured the warm oil into a bowl of seasoning several times with the other hand to make red oil; Then she re-heated the oil pot, poured in an appropriate amount of water and soy sauce, and at the same time added xiangye, grass fruit, star anise, and brown sugar to mix with each other.

Watching the brown sugar dissolve in the wok and the sauce began to dry, she poured out the soy sauce, then mixed the red soy sauce and red oil with each other to create a brightly colored and fragrant sauce, and then she added garlic and a small amount of chicken broth to mix the thick sauce and thin it into a slightly thick sauce.

She carried the makeshift clothes rack to the plate, picked up the pork belly and put it on the cutting board, quickly cut it into slices that were the same thickness as the cucumber slices, and arranged the cucumber and meat neatly and evenly.

Finally, she uses a chopstick to penetrate the bottom of the white meat and carefully transitions it to a hanger, where a saucer in the shape of a flower sculpture is placed at the bottom.

The seemingly simple white meat appeared from Le Xuan's hands, Qingxiu raised her head and looked at another dish, her eyes couldn't help but be kind, and when she wanted to ask Le Xuanyu a question, she found that she was once again engaged in cooking, dancing happily without knowing that she was tired, carving and cutting tofu.

Le Xuanyu removed the old skin of the white tofu in her hand, leaving the most tender part, about five years old child's fist-sized tofu under her light knife work, the tofu body was cut by her seventy-seven forty-nine ways, the spacing of each knife is the same, and a neat and uniform small grid appears on the tofu.

After throwing the tofu into the hot water to slightly remove the debris and impurities of the tofu, she carefully scooped it up and put it into the steaming bowl.

Le Yuyu sent the last tofu into the sixth bowl, took a deep breath, carefully poured the chicken soup that was cooked at the same temperature into the steaming bowl, and used chopsticks to pick the shape of the tofu from above, making it bloom like a chrysanthemum.

After putting the wolfberries in the center of each chrysanthemum tofu, she carefully sent the six bowls of soup into the steamer and shouted, "Come here, I have something to explain to you!" ”

Qingxiu hurriedly walked up to her, looked at her nervously, and asked softly, "I don't know what your nobles command?" ”

Le Yuxuan looked at the reluctance and blinked, "Now time does not allow me to stay here and look at these six bowls of chrysanthemum tofu soup, you stay here in the steamer and wait for the small half column of incense to start the chrysanthemum tofu soup." ”

"Good!" Qingxiu nodded clearly, and asked resignedly: "Nobleman, that dish is still made by the nobleman himself!" Kiyohide doesn't have that ability......"

Le Yuyu put down the ingredients in his hand and raised his eyebrows, "I do it?" Aren't you all ready? The soft-hearted abalone with the cucumber is very good! ”

Le Xuan's simple answer gave Qingxiu a hope, and Qingxiu looked at Le Xuanxuan with joy, "Thank you, noble!" ”

"Don't thank me, thank yourself if you want to thank yourself, because your own efforts will have today's soft abalone!" Le Yuyu picked up the cabbage and Chinese cabbage, and quickly flashed in his mind - Buddha's Hand Guanyin Lotus.

Le Xuanyu wiped away the sweat from the heat, twisted her wrist slightly tiredly, and quietly looked at the Chinese cabbage she had prepared, baby cabbage, fish puree, shrimp puree, Jinhua ham, broth, dried shrimp, broccoli, and salted eggs.

She picked her teeth, but the serious expression on her face smiled lightly, and encouraged herself: "Le Xuan! It's dry! ”

She rolled up her sleeves, poured the shrimp and fish puree into a large bowl, added salt, sugar, ginger powder, pepper, sesame oil and an appropriate amount of water, stirred it quickly, and set it aside.

Later, when the salted duck eggs and broccoli are blanched in a hot pot, she adds the soaked dried shrimp to the broth and boils, and then adds the appropriate amount of salt.

She scooped up the broccoli and drained it with one hand, and threw the salted duck eggs into the cold water with the other; Waiting for her figure to flash, she flashed in front of the cutting board with Jinhua ham and large and small cabbage.

Le Yuyu sniffed, carefully sniffed the Jinhua ham in front of him, which was more than eighty years old, and couldn't help but nod with satisfaction, and the knife in his hand was just right to cut the Jinhua ham into small strips with the same length, width and thickness;

Then peel off the old leaves of the big and small cabbage, and a knife falls on the bottom of the cabbage for three inches, and suddenly the bottom is separated from the top, she immediately uses a knife to carve the bottom of the cabbage into the shape of a lotus, and carefully draws it into the hot water pot over low heat to boil a stick of incense, and at the same time she washes the cabbage stalk and cuts it into a long section of about ten centimeters, and then also draws it into the hot water pot and turns it until it is transparent.

After a stick of incense, after the cabbage is boiled until transparent, she quickly and carefully scoops up the cabbage, so as not to ruin the shape of the cabbage in the process, she puts the cabbage on the draining rack and waits for drainage.

At the same time, she carefully folded the stalks of the Chinese cabbage into three folds, and then evenly folded five knives against each other, carefully inlaid the meat puree that she had stirred evenly, then moved the Chinese cabbage to the plate, and then spread another piece of Chinese cabbage, and so on, until all the Chinese cabbage was inlaid with a bowl of meat puree, and then she inserted the cut ham into the Chinese cabbage cut into the shape of a bergamot.

After that, she placed the lotus-shaped bok choy in the center of the plate, carefully broke it into a blooming lotus, then poured a spoonful of broth, and put the meatballs in the middle of each pavilion of bergamot cabbage.

But when she put the Buddha's hand Guanyin lotus into the steamer to steam half a pillar of incense, she found that Qingxiu had already put the chrysanthemum tofu soup in the pot, and carefully straightened the chrysanthemum inside, she nodded with satisfaction, "Qingxiu, put your soft-hearted abalone out of the pot!" ”

Qingxiu was stunned for a moment, and hurriedly nodded, "Noble, wait for me to pick the last chrysanthemum, and then go." ”

Le Yu took this opportunity to chop the salted duck egg blog, and chopped the broccoli with her hand, poured the two into the pot and stir-fried while adding a small amount of stock to boil, at this moment the Bergamot Guanyin Lotus was picked up by her, poured the stock into the wok, mixed with the previous stock, she slightly thickened the thickening, poured sesame oil, and added the aroma of the Bergamot Guanyin Lotus.

Finally, when the broth is bright in color, she pours the soup juice evenly on the Bergamot Guanyin Lotus, and evenly sprinkles the excess broccoli and salted egg crumbles on the surface, and a fragrant Bergamot Guanyin Lotus appears.

As soon as she put the Buddha's hand Guanyin lotus on the table, the cloth father-in-law hurriedly walked into the small kitchen and shouted, "Oops! Oh no! Oh no—"

Le Yuyu watched Father-in-law Bu break into the small kitchen, her brows couldn't help frowning, and she thought: Father-in-law Bu is here, Gu Yu must have nothing to do with her......

"Father-in-law, don't be impatient! What happened? ”