Flower cake?

It's not too difficult to make, if it weren't for the fact that this way of eating is not popular on their side, in fact, the imperial chefs will learn it.

It's just that Xiao Nianzhi only has osmanthus sauce in his hand, and he doesn't have the most classic rose sauce for making flower cakes, so the taste may be slightly different.

For this reason, she specially told Aunt Yu.

Aunt Yu nodded after listening: "It's all right, it's just a different attempt."

What she likes is the texture and the taste, and it doesn't have to be a rose, and the other flavors are good.

Aunt Yu didn't mind, Xiao Nianzhi was ready to let go of her hands and feet.

When the ingredients were brought back, Xiao Nianzhi went directly to the small kitchen, turned on the fire, and started it.

Today's main dish is meat, Xiao Nianzhi picks pork ribs.

There are too many ways to eat pork ribs, all kinds of roasted, grilled, and stewed soups.

As long as the craftsmanship is not bad, it is very delicious.

After Xiao Nianzhi thought about it, he decided to have a dry pot pork ribs.

It is spicy and spicy, and it is also very delicious.

It is very suitable for eating after winter and at the beginning of spring.

Dry pot pork ribs are not technically difficult for Xiao Nianzhi.

Blanching pork ribs to remove the fishiness is naturally not possible when using the ingredients, otherwise the ribs are not good to remove the fishiness, and eating it will also affect the taste and texture.

Therefore, ginger slices, star anise and other spices, Xiao Nianzhi put them in at his discretion.

Blanched pork ribs and marinated them in cooking wine and soy sauce do not take too long, just about a cup of tea.

In the gap between the pickled ribs, Xiao Nianzhi motioned to Woad to cut the sauerkraut.

Finely chopping the sauerkraut and then soaking it in water will remove the sluggish taste and enhance the texture and taste of the sauerkraut itself.

The layered pork belly was also dealt with by Xiao Nianzhi in time.

Of course, not all of them are sliced.

She deliberately left a small piece, about a tael or so, which needed to be chopped up and then used to stuff winter melon.

Aunt Yu was peeling the winter melon on the side, and Yan Xingxuan was cutting shredded potatoes.

A winter has passed, and Yan Xingxuan's knife skills have also risen.

Today's shredded potatoes are much better than they used to be.

It's not as good as the amazing chefs, but it's already very good.

At least it's even, and the thickness is not bad, Xiao Nianzhi thinks it's good, and Yan Xingxuan has to cut it, and Xiao Nianzhi is not easy to object.

You have to involve the other person, so that when you eat it, you will have a sense of accomplishment.

To make a flower cake, you need to have an oily skin and a puff pastry, which is a slightly more complicated process.

Of course, for those who are new to the kitchen, and for many chefs, this is something that can be easily done.

The others were still busy, so Xiao Nianzhi went to knead it himself.

Lai Shun looked at the side, and he was finally able to help, so he came over.

The slightly technical difficulty of the flower cake is probably that when the skin is rolled out at the end, the layered feeling of burnt crisp needs to be rolled out.

However, there is no rush in this step.

Reconciled oily skin and puff pastry, both need to be relaxed.

Xiao Nianzhi asked Lai Shun to help adjust the filling, she only has dried osmanthus and osmanthus sauce now.

Osmanthus sauce is not taken out directly, it can be used as a filling.

It is also necessary to add rice flour and baked flour to flavor and enhance the taste.

Otherwise, the osmanthus sauce that is too thick will make the taste sweet.

This step is not difficult, as soon as Xiao Nianzhi said the ratio, he remembered it immediately and went over to operate.

After finishing these, the ribs were almost marinated, Xiao Nianweaving went back and began to fry the ribs slowly over low heat.

This step is to make the dry pot pork ribs taste better.

The ribs need to be fried until golden brown on both sides, and then the aroma wafts out, and then they can be served and set aside.

Woad

Lan was just done, and Xiao Nianzhi asked the other party to cut the shallots.

This layer of shallots is used as the base of the dry pot, so after cutting, put it directly into the prepared iron pot.

This was made some time ago, and Xiao Nianzhi asked the inner court to help make it.

I didn't expect to use it at this time.

Once the shallots are laid out, it's time to start frying the base.

Dry pot pork ribs, as soon as you hear it, you know that it's very spicy!

Of course, it's just spicy, it has to be fragrant.

Therefore, the frying of the base is very important.

A batch of chili peppers in the greenhouse has been harvested, and the yield is very good, and His Majesty is quite surprised.

Recently, I can eat some in the palace from time to time.

Xiao Nianzhi also shared a lot here, she dried part of it, and deliberately left some of it.

Nowadays, fried bases, dogwood and dried chili peppers can be used, and together with the red oil sauce mixed by yourself, the strong flavor of the small kitchen can be pushed directly to the highest point in an instant.

Aunt Yu and the others were still busy on the side, and then the strong fragrance and the smell of the top wafted over.

It has a bit of a domineering meaning, and it doesn't give people a chance to refuse at all.

Floating as you like, but it can make people fall in an instant, and then you can't stop.

Even people who can't eat spicy food, when they smell this smell, they feel that they may not be able to refuse!

Aunt Yu was still peeling the winter melon, but she didn't have the heart to do it at this time, and after thinking about it, she put it down first and went to Xiao Nianweaving to see it.

As a result, I choked on the spicy taste, and I couldn't help but shed tears.

This made Aunt Yu subconsciously take a step back, and then she was pounced on by the strong fragrance.

This fragrant and spicy taste is really unexpectedly fascinating!

Aunt Yu wanted to step forward again, but she wanted to retreat.

For a while, there was some difficulty.

The shredded potatoes were not cut, but Yan Xingxuan had no intention of cutting them.

He also leaned over and was pounced on by the spicy smell, and he didn't care, wiping his tears and sniffing forward.

It's a rich, gourmet, and fascinating taste.

Yan Xingxuan felt that the smell was really good!

Just smell it and know how delicious it will be when it comes out of the pot.

He couldn't wait, but when he thought that the shredded potatoes hadn't been cut yet, he reluctantly turned around and went back to work.

Hot and sour shredded potatoes?

It's still fragrant!

After the base is fried, put the fried pork ribs and soaked dried shiitake mushrooms in it, stir-fry over medium heat until the flavor is absorbed, and then you can put it in the iron pot with shallots on the side.

Nowadays, although there are no alcohol blocks, they do have charcoal blocks, and they can also stand them up, light them in a dry pot, and slowly simmer them to absorb the flavor.

It's just that I haven't eaten yet, so I'm not in a hurry.

After finishing this dish, Xiao Nianzhi turned around and stewed the sauerkraut pork belly vermicelli.

It takes time for this soup to stew, because if you want to taste better, the cooking time will definitely not be short.

So, stew this one first, and then fry the others.

After experiencing the stir-fried pork ribs in a dry pot, Aunt Yu felt that no matter how strong the other fragrances were, they probably couldn't surpass this.

Everyone did their work again with peace of mind.

As a result, as soon as Yan Xingxuan's shredded potatoes were cut, Xiao Nianzhi's side burst out with a strong meat fragrance!