I am the cook, but I am Li Er's son-in-law

The names of the two new dishes made Li Lizhi immediately raise her hands and cheered: "I want, brother Zhengyang, I want to eat these two new dishes today."

Then while turning his head to look at the maid, he asked, "How much does it cost?"

Yin Xuan replied with a smile: "Purple jade inlaid with gold costs twenty Wen, and steamed pork with flour costs one hundred Wen."

The maid breathed a sigh of relief.

She has been with the princess for so long, and knows that this restaurant is different from other restaurants, and will always introduce some new dishes. The feature of new dishes is that they are getting more and more expensive.

When Yin Xuan announced the new dish just now, she was worried, for fear that it might be a dish worth more than 200 or [-] Wen.

According to this price increase, the princess's regular money really cannot afford such consumption.

But okay
The two dishes together cost only 120 Wen.

She quickly handed over the money to Gaotie.

Yin Xuan turned around and went to the kitchen to cook these two dishes for them.

First prepare the tamales.

This is a Jiangxi dish, but there are also ways to eat it in Shu.

It is best to use pork belly with rice flour. Yin Xuan bought a catty of pork belly and cut it into even slices. It doesn’t need to be too thin, just a little wider than the back of the knife.

Rinse once and control the moisture.

Add two spoonfuls of light soy sauce, one teaspoon of dark soy sauce, one spoonful of salt, a little onion and ginger water, a little sugar, and a little Yujingqiu on top.

Stir the meat and sauce evenly with the small hands buried in Gutai, add a little pepper, chopped dried chili, and an appropriate amount of rice noodles, and stir again evenly.

Have a clean large bowl ready.

Peel the sweet potatoes, cut them into pieces with a hob, put them on the bottom of the bowl, put the meat slices that have been mixed evenly just now, on top of the sweet potatoes, put them in a steamer, and steam them over medium heat.

Take advantage of the time when the meat is steamed.

Yin Xuan began to prepare another dish, purple jade inlaid with gold, which was scrambled eggs with onions.

Crack five eggs into a bowl, add a spoonful of salt, and a little chopped green onion, then break them up and stir evenly—that is, Li Lizhi and Li Shu can enjoy this kind of treatment.

Everyone else had this dish with just four eggs.

Then close your eyes and chop the onion into thin strips-cutting onions is probably one of the most painful things in the world.

Prepare a handful of dried chilies, cut into sections, but do not sieve the chili seeds.

Heat oil in a pan.

Slowly pour in the eggs over low heat, fry the egg liquid until it becomes fluffy, until it reaches a semi-condensed and semi-soft state, then take it out for later use.

The pan doesn't have to be washed either.

Then pour in a little oil, wait for the oil to heat up, pour the dried peppers into the pan, fry the aroma, then pour the onion into the pan, wait for the aroma of the onion to be stimulated, then pour in the eggs.

Although salt has been sprinkled on the eggs before, but at this time, a little salt should be sprinkled again.

After stirring a few times on high heat, take out of the pan and put on a plate.

Simple dishes require simple cooking techniques.

Onions and peppers are already the best seasonings, no more seasonings are needed to add to the liking.

Serve this dish first.

Tamales will take a while.

Seeing that Yin Xuan only brought out one dish, the two little girls were taken aback for a moment.

Isn't it two courses?

"Brother Zhengyang." Li Lizhi called out coquettishly.

Yin Xuan replied with a smile: "The other dish is still being made, so don't be so impatient."

Li Lizhi nodded.

The two little girls set their sights on the dish that Yin Xuan brought.

The onions provided by the system are purple-skinned onions. After frying, the shredded onions are covered with oil flowers, just like purple jade.

The aroma is also very strong.

The aroma of onion is different from that of any kind of spice. Its aroma is not as careless as gardenia, shouting "Damn, come and smell me, I am so fragrant!" "

But like sweet-scented osmanthus, when you walk on the road, you can smell a faint fragrance without knowing it, which makes your body and mind happy.

You look around, but you can't find the source of the fragrance after searching for a long time, until you look up by chance, and there are dots of gold and silver, subtle fragrance.

Li Lizhi took a piece of egg and put it in her mouth.

The aroma of onions and peppers sweeps through for a while, but what you finally taste is the taste of chicken and chopped green onions mixed together.

Tasty?
good to eat.

But it didn't have such a violent taste impact like the dishes I ate before.

Li Lizhi picked up an onion with a chopstick.

It is fresh and salty in the mouth, and after chewing a few times, there is a little sweetness - this sweetness is not obtrusive at all, and it is skillfully mixed with the salty taste, complementing each other.

Li Lizhi tried again, eating eggs and onions together, the two mixed together, resulting in a qualitative change.

Obviously two unrelated ingredients on a plate, when eaten together in the mouth, they merged!From bland onions or eggs, fusion conjures the perfect egg onion.

It's still delicious, and it still doesn't have such a violent taste impact.

But Li Lizhi couldn't stop.

One bite after another.

This dish does not have the overbearing taste that can suppress the tongue like other dishes, but it tastes very warm, if you must give it a description.

That is "the taste of Tongfu Restaurant", or, for Li Lizhi, "the taste of home".

Yin Xuan watched the two of them eating like little hamsters, and laughed contentedly.

Not too long.

The system alerted the alarm clock to sound, Yin Xuan went to the kitchen, brought out the tamales and put them on their table.

Li Lizhi and Li Shu, who had eaten most of the plate, raised their heads and looked at this dish.

It has a richer aroma than scrambled eggs with onions.

The color is reddish-brown, dotted with a little emerald green onion, and the appearance is also very good-looking.

Li Lizhi couldn't hold it back, picked up a piece of meat, and lifted it up with a slight shake. There were small congealed particles on it, which were firmly on the piece of meat and would not fall off.

This is a very special dish with no juice at all.

Even the scrambled eggs with onions contained some oil and water.

Li Lizhi stuffed it into her mouth.

The rice noodles are soft and glutinous, and the fat melts in the mouth. The oil and water are soaked in the rice noodles, so it doesn't look greasy at all.

After filling, closed the taste buds and kicked them hard to solidify the taste.

Can meat do this?

Li Lizhi felt that her worldview had been refreshed again.

Whenever she thinks that a dish may be the limit, there will always be another dish that tells her that the dish can still do so.

Two slices of meat were eaten.

Li Lizhi's eyes were sharp, and she found the yellow and bright fruit lying under the sliced ​​meat.

Is it potatoes?
No, I rubbed Yin Lulu's steamed and mashed potatoes, and the potatoes were not so dark after they were steamed.

What kind of new fruit was cultivated by brother Zhengyang?
She picked up a small piece, and with a squeak, one of the sweet potato pieces rolled forward for two and a half weeks in mid-air, and the other bent forward to prop up, piercing into the rice noodle meat with the precise posture of King Sulu diving into the water.