Li Yi didn't think too much about it, and after washing the shark fin, he handed over the remaining chicken soup to Xiao Guo.

Xiao Guo has a cat at home, and these chicken soups can be taken back to mix with cat food.

Put the washed shark fin back into the bowl along with the chicken pieces and pork knuckles that have just been flown in the water, and pour the dried scallops that have evaporated from the steamer into the bowl along with the soup.

Then, Li Yi poured a small half vase of Huadiao into it, filled it with water until it was nine points full, adjusted the salt mouth, and put it on the stove.

After boiling over a high fire, he replaced the bowl with a small stove and simmered it over a slight fire.

For the next four hours, the shark fin will be cooked at a low temperature until it is soft, fragrant and tender.

In ancient times, this process was the most painful, because to keep a slight fire at all times and avoid boiling, you had to rely on people to watch, and you couldn't leave people for four hours.

But modern gas stoves solve this problem and greatly save manpower.

Therefore, after putting the clay bowl on the small stove, Li Yi began to make the next dish.

With Xiao Zhang and the three of them, Li Yi went to the storage room and took out a bunch of ingredients.

Shen Han also followed behind, and every time Li Yi took it out, he put a mark on the list.

Looking at the ingredients Li Yi took out, Shen Han couldn't help but sigh: "In order to buy these things, I contacted my ex-girlfriend who I haven't used for more than ten years." ”

"Really?"

Li Yi smiled and asked, "Where is it?" Zhejiang Province or Guizhou Province? ”

"Zhejiang Province."

Shen Han explained with a smile.

"Oh."

Li Yi smiled and quipped: "Then I'll put more shiitake mushrooms later." ”

In the purchase list, Li Yi specially asked to buy Qingyuan's shiitake mushrooms.

Qingyuan is a county in LS City, Zhejiang Province, and it is also the birthplace of artificial cultivation of shiitake mushrooms.

The history of local cultivation of shiitake mushrooms can be traced back to the Southern Song Dynasty, at the hands of a local farmer named Wu Sangong, who was born in the fourth year of Jianyan.

It is said that when Wu Sangong was young, in the process of collecting wild mushrooms, he found that shiitake mushrooms would emerge from the place where the bark of the fallen broad-leaved tree was cut with a knife and axe.

So, he built a shed in the mountains to cut down trees, and finally summed up the technique of cutting flowers and making mushrooms, and taught it to the local villagers, so he was respected as the "mushroom god" by later generations.

This process was recorded in the "Longquan County Chronicles" in the first year of Jiading in the Song Dynasty, which also recorded a kind of mushroom startling technique, which is a method of producing mushrooms by shaking the mushroom wood by knocking and shaking the mushroom wood to make the mycelium develop well, but the mushroom wood does not produce mushrooms.

This method has been used for hundreds of years and is still used today.

Even in the Edo period of the neon country, it was spread to the neon country, and was written by local scholars into a book called "Mushroom Record", which became a treasure book for local mushroom farmers to increase their income.

In Qingyuan, mushroom cultivation has also become the main source of income for local farmers for more than 800 years.

For hundreds of years, local shiitake mushrooms have also been enjoyed by the royal family as a tribute.

The shiitake mushrooms that Li Yi used in the imperial dining room were Qingyuan's shiitake mushrooms.

Therefore, Li Yicai specially asked Shen Han to buy this shiitake mushroom from Qingyuan.

In addition to shiitake mushrooms, Li Yi also asked him to buy local taro and water chestnuts from Lipu in Gui Province.

The quality of these two ingredients produced in Lipu is also the best in the country.

"Don't forget our magnolia slices in Suining."

Shen Han picked up a pack of magnolia slices on the shelf and reminded Li Yi.

"I can't forget it, I soaked it yesterday."

Li Yi took a small basin on the shelf, which was full of soaked magnolia slices.

After taking all the ingredients, Li Yi returned to the stove.

Next door to the stove, Dong Haiqiang has already begun to process bacon.

Seeing Li Yi come out with a bunch of ingredients, Dong Haiqiang glanced at it, and suddenly asked, "Do you want to make a jade Lin fragrant waist?" ”

"Yes."

Li Yi nodded and put the pork in his hand on the board.

Watching Li Yi slice the pork belly and cut the plum blossom meat into pieces and hang the batter, a slightly stiff smile suddenly appeared at the corner of Dong Haiqiang's mouth.

"This is the first bowl of our Hunan Provincial banquet."

He smiled and explained to the assistant chef behind him: "This dish used to be the dish of the soldiers of the Zeng Guofan's banquet, according to the configuration of eight people per table, a total of eight layers have to be stacked, and the ingredients on each floor are eight pieces, stacked into a pagoda.

Later, it spread to the people and became the first bowl dish at various banquets.

When I was a child, I could only eat this dish when someone was married or had a funeral and had a dinner with my family..."

Looking at his smiling appearance, the cooks behind him looked at each other and were a little stunned for a while.

They have been with Dong Haiqiang for so long, and they have never seen Dong Haiqiang smile like this.

Dong Haiqiang didn't continue, but his originally serious face eased a lot.

Looking at Li Yi, he couldn't hide his approval in his eyes: "It's not easy, there are very few young people nowadays who are willing to cook this dish, you are a good child." ”

When Li Yi heard his words, he looked back and said with a smile: "When I'm ready, you can taste it and see if it's what you tasted like when you were a child." ”

The smile on the corner of Dong Haiqiang's mouth spread a little, and he nodded: "Okay!" ”

Retracting his gaze, Li Yi continued to prepare the [Yulin Incense Waist].

[Yulin fragrant waist] is somewhat similar to poon choi in Guangdong Province, both of which are a dish that puts various ingredients together and cooks them together.

Although its ingredients are not as expensive as those used in poon choi, it is not at all easier to make than poon choi.

There are a total of eight layers, the bottom layer is fried until golden brown, and the second layer is marinated and steamed pork belly.

On top of the pork belly, water chestnuts and fatty meat are pureed and fried until golden brown.

On the fourth layer, the plum blossom meat is fried in a batter to make golden pieces of meat, which is called yellow finch meat in this dish.

The fifth layer above the yellow finch meat is spread out into a pie crust with eggs, and then spread on top with chopped fat and lean meat filling, rolled into an egg cone, steamed in a pot, and cut into oblique slices.

The sixth layer is a fish ball made with cinnamon mixed with fatty meat.

The seventh layer is a pork loin, a waist flower mixed with shiitake mushrooms and magnolia slices.

Finally, on the eighth layer, Li Yi planned to use twelve twenty-headed sea cucumbers to make scallion roasted sea cucumbers and stack them on top.

This is a big project, and it took Li Yi nearly an hour to make the eight layers of ingredients alone.

Just when he was about to start stir-frying the scallion roasted sea cucumber, Shen Han suddenly ran over and reminded him: "The official leader will be here soon, he will come over in a while, you behave well." ”

While he was talking, Liu Wei, who had disappeared for a long time, suddenly returned to the back kitchen with a few beautiful assistants wearing chef uniforms and bumpy figures.

"Swing this."

Liu Wei commanded and asked the assistants to put all the ingredients they brought on the desk at the back.

After taking a few bags of rice with neon characters written on them, he opened one bag, poured it into the basin, and began to clean it.

But in the process of cleaning, his attention was not on the rice, and his eyes kept drifting in the direction of the door.

Soon, there was a faint burst of laughter outside the back kitchen door.

Hearing the movement, Liu Wei perked up, and his clear movements became more and more clear.

The sound of laughter was accompanied by footsteps from far and near, and in a moment, a group of more than a dozen men who looked like civil servants walked in with two smiling middle-aged men.

5

(End of chapter)