Lake Center Pavilion.

The morning breeze is slightly cool, gently blowing on the calm surface of the lake, rippling layers of fine ripples.

Dill leans against the pillar of the pavilion and sits on the stone bench of the pavilion in the center of the lake.

Although the stone bench is covered with a plush blanket, the coolness underneath will continue to seep in after sitting for a long time.

Dill waited impatiently.

"Where's breakfast?" The taste of hunger was unpleasant, and the tone of dill's speech was a little unpleasant.

Doubao stood tremblingly not far away, lowering his little head: "The kitchen is still cooking?" ”

"Still doing it?" Dill raised her voice, "It's been a long time, it's time to cook gold." What a bunch of rice buckets. ”

Dill stood up and paced back and forth in the pavilion, the expression on her face becoming more and more impatient.

Fortunately, a few minutes later, three or five servants hurriedly came with food plates.

At the forefront is bean curd.

She put the food plate in her hand on the stone table, took the plate of delicate side dishes off the plate, and put the plate away.

Dill looked down at the dishes on the table.

One by one, it is very exquisite. I just don't know how it tastes.

The servant standing next to him handed over the chopsticks at the right time.

Dill took the jade chopstick, and first took a bite of the dish closest to her plate.

The turquoise jade chopsticks are lined with jade-white pickles, which complement each other perfectly.

Put it in the mouth and chew it, just the right amount of saltiness with a hint of sweetness, the taste is extremely tender, and crispy and delicious.

"What's this dish called?"

"Back to the princess, this dish is called pagoda." Douhua replied softly.

"Pagoda?" Dill picked up another piece, looked at the tubers in front of him that were transparent in color, rotating and stacked in layers, and nodded slightly.

It's really like a small pagoda, and the name is worthy of the dish.

The subordinate standing behind Douhua stepped forward.

What she was holding in her hand was a bowl of golden pumpkin porridge.

The closer you get to the golden color, the more intense the sweet aroma becomes.

Yaojing people generally use millet to make pumpkin porridge, but the pumpkin porridge in this bowl is different, using glutinous rice that is not common here.

In addition, it is not quite the same as ordinary pumpkin porridge.

The pumpkin in this bowl of pumpkin porridge comes in the form of wisps of strips and squares.

The block is independent and neat, and even the corners are intact.

The strip-shaped pumpkin is particularly sticky.

The dill held the silver spoon and stirred it gently in the bowl.

With her casual stirring, the sweet aroma of pumpkin and the fragrance of glutinous rice mixed together and slowly escaped.

It can be seen that the person who makes this porridge is quite picky about the ingredients.

Instead of the most common green-skinned pumpkin, a small yellow gourd is used.

People who often buy vegetables know that the sweetest pumpkin is the most suitable for porridge, and it should be a small pumpkin produced locally.

The moisture is not large, and it is not very noodles. After boiling, it is just full of water, and the taste is suitable.

As for the most common green-skinned pumpkin, it has moderate sweetness and moisture, and it is sweet and floury, making it one of the most delicious.

The small yellow gourd is just beautiful in appearance, but it is inferior to the first two in taste and texture.

But the one used in this porridge is a small yellow gourd, which is theoretically the most unsuitable one.

And looking at the shape of the pumpkin in the bowl, it should be a small piece of small golden gourd closest to the heart.

Dill is not in a hurry to make a comment, some dishes must be tasted before conclusions.

So, she scooped up a small spoonful and put it in her mouth......

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