So the chef no longer insisted on it, but picked up the pots and pans, ready to show off his skills.

This time, the chef first made brown sugar glutinous rice cakes.

Glutinous rice is a snack made from glutinous rice.

According to legend, during the Spring and Autumn Period and the Warring States Period, the people of Wu had the tradition of eating glutinous rice cakes.

Nowadays, glutinous rice has become a common snack on the streets of the Ming Dynasty.

There are both southern-style glutinous rice cakes and northern-style glutinous rice cakes.

As long as you want, you can eat it on the streets of Yingtian City.

The glutinous rice cake made by the chef is more Sichuan-Shu flavor.

The kneading glutinous rice dumplings are fried in a pan and drizzled with brown sugar, and the taste is simply wonderful.

The chef's method is almost no different from the modern method of brown sugar glutinous rice cakes.

Even the taste, this brown sugar glutinous rice cake tastes similar to that of modern glutinous rice cakes.

Hu Changan took a bite and suddenly felt soft and sweet.

It seems that this chef, please be worthy!

However, the fly in the ointment is that there is no soybean flour in this bowl of glutinous rice cakes.

Without soybean flour, it is as if there is no soul.

After Hu Changan finished eating a piece of glutinous rice cake, he said to the chef: "I wonder if you have soybean flour?" You can sprinkle a little soybean flour on top of this glutinous rice cake to make it taste better. ”

Soybean flour?

Chef was shocked.

How can soybeans be eaten directly by grinding them into flour?

Looking at Hu Changan, the chef said cautiously: "Master Hu, I don't know what this soybean flour is?" Is it just grinding soybeans into flour? ”

"Yes, just grind the roasted soybeans directly into flour." Hu Changan said lightly.

Listening to Hu Changan's words, the chef's face was full of shock.

How, this soybean can also be eaten directly?

In the chef's mind, soybeans are only delicious when they are ground into soy milk or made into tofu.

The only use of unprocessed soybeans is to feed chickens.

It is said that large families are not short of money, and instead of rice bran, they feed chickens with millet and soybeans.

If people eat soybeans directly, can they be delicious?

The chef couldn't help but express his doubts to Hu Changan: "Hu Gongzi, these soybeans have to be ground into soy milk or made into tofu to be delicious, eating soybeans alone, you will feel dry and difficult to swallow, Hu Gongzi, do you want to forget it?" ”

In the chef's opinion, a noble son like Hu Changan must have never cooked since he was a child.

It's normal to come up with a little bit of a novel idea on a whim today.

But as a cook, he has the obligation to remind Hu Changan.

Otherwise, the dishes made are not delicious, and Hu Changan will blame him!

However, Hu Changan smiled disapprovingly: "It's okay, you can go roast soybeans." The final product will definitely be delicious! ”

Although the chef didn't believe a word of Hu Changan's words, since the owner had already said it, the chef had to do it.

Although there was no simple version of the oven in the Ming Dynasty, the barbecue was a form of cooking in the Ming Dynasty.

As a chef who has been in charge for many years, it's impossible for a chef not to bake things.

Soon, a serving of roasted soybeans was ready.

Looking at this roasted soybean, the chef muttered in his heart.

Can something so dry taste good?

How do you look like it!

However, Hu Changan didn't care about the chef's thoughts.

I saw Hu Changan take out a small mortar, and grind all the soybeans into fine powder after dividing them by two.

Then, Hu Changan scooped a little soybean flour with a spoon and put it on the freshly made brown sugar glutinous cake, and said to the chef: "Come, try it while it's hot." ”

Although the chef didn't think it would taste good, he still got paid for it.

As a worker, you still need to have basic literacy.

So the chef had to pick up the chopsticks, take a piece of glutinous rice and put it in his mouth.

At first, Chef didn't think anything was there.

But after two bites, the chef was completely shocked.

Is this still soybean flour?

Why is it so delicious?!

Although soybean flour is indeed a little dry, compared to the fragrance of soybean flour, this small disadvantage is nothing at all.

When the soybeans are ground up, the unique aroma of the soybeans is thoroughly revealed.

Paired with soft and delicious glutinous glutinous rice cakes, it is definitely a perfect match!

Chef was shocked.

It seems that he just underestimated Hu Changan.

He thought that Hu Changan was just a layman who didn't know how to cook, but he didn't expect that this Hu Changan was actually a knowledgeable person!

After his slight improvement, the taste of this brown sugar glutinous rice cake is definitely on the next level!

The chef couldn't help but be amazed.

Even an experienced chef like him has never eaten such sweet and delicious glutinous rice cakes!

Tempted by the deliciousness, the chef's chopsticks reached for the plate again.

It wasn't until after eating three pieces in a row that the chef embarrassedly put down his chopsticks and sighed heartily at Hu Changan: "Hu Gongzi, your soybean flour is added, and the taste of this glutinous rice cake is definitely improved a lot." ”

"I wonder what you want to name this dish?"

In the Ming Dynasty, literati and scholars had a tradition of naming their dishes.

Like the names of the dishes in Dream of Red Mansions, they are all extremely elegant, and you don't know what the dishes are made of when you read them.

Hu Changan thought for a while, and also chose a nice name for this dish: "How about I think this dish is called Hongyu Woxue?" ”

Red jade is naturally a glutinous rice cake that is drenched in brown sugar juice.

And the snow is pale yellow soybean flour.

The red jade and the white snow are contrasting with each other.

Although Hu Changan is not too interested in this kind of crepe thing, considering that the customers of the hot pot restaurant in the future will be upper-class people in Yingtian City, Hu Changan has to compromise slightly.

When you open a restaurant, you naturally want to cater to the tastes of your customers.

Since customers like this kind of elegant style, Hu Changan naturally has to learn a little more cultured.

Next, it's time to boil the fish.

Chef went on to start his show.

Green onions, ginger and garlic, all stir-fry in the pot.

The flesh of the fish is crystal clear and is fished out after just being boiled in water for a while.

It not only ensures the doneness of the fish, but also gives the fish a tender taste.

After a while, a large pot of boiled fish was steaming out of the pot.

Except that there is no chili pepper in it, this boiled fish is almost no different from modern methods.

Hu Changan picked up the chopsticks and took a bite of boiled fish, and couldn't help but be amazed.

Although it is not spicy, it has a pepper flavor and umami flavor, which is not bad at all.

It seems that this chef is still a bit level.

Looking at Hu Changan's satisfied expression, the chef on the side couldn't help but smile slightly.

Heh, his craftsmanship is still quite famous in this Yingtian City.

People who have eaten it say yes!

However, after Hu Changan ate two pieces of fish, he put down his chopsticks and said to the chef: "I think if you add a seasoning to your boiled fish, it will definitely become more delicious." ”

What?

Feeding?

Chef was confused.