The Ultimate God of Cookery System in Time Travel

Yesterday's notice has been conveyed to Zhao Lusi, Qin Lan, Song Qian, and Tan Songyun.

Very early in the morning, Fan Liuxiang, Shen Qiancheng, Shang Jiuzhen and the kitchen staff all arrived at the store.The ingredients ordered yesterday were delivered half an hour earlier than yesterday.

The kitchen staff helped the delivery chefs unload the carts and then went about their business.These have been formed and all employees are aware of them.

When Lu Yun arrived at the God of Cookery shop at around seven o'clock.All the employees of the God of Cookery shop are here.Cleaned again inside and out.The God of Cookery's shop, which is usually very tidy, is now as clean as new.

The door of the God of Cookery shop was also decorated with flowers, balloons, etc. by female employees.There are even banners pulled up inside, making it look like a Chinese New Year.The atmosphere has already been heightened before other employees have arrived.

As soon as Lu Yun entered the door, he received a very warm welcome.It was the first time for some employees to see Lu Yun, and the old employees came up to talk to Lu Yun and say hello.Lu Yun also agreed one by one, with a smile on his face.

Qin Lan, Zhao Lusi, and Tan Songyun were also waiting for Lu Yun inside.They watched Lu Yun walk over little by little with smiles on their faces.

At this time, the chefs in the kitchen also came out.

"Everyone has worked hard this past month."

"We don't work hard."

Everyone is talking to each other.

Originally, Lu Yun wanted to say something more.But just in time, a car came over.It looked like the entertainment staff had arrived.The car behind should be from the security company.

Lu Yun took the people and brought them in.Let everyone move freely.After all, team building?A lot of gaming equipment is prepared.Those who play chess play chess, and those who play cards play cards.

The front is bustling, and the kitchen in the back is also in full swing.

There are even more dishes prepared today.

The Shandong cuisine, Cantonese cuisine, and Sichuan cuisine in today's dishes were handed over to Fan Liuxiang, Shang Jiuzhen, and Shen Qiancheng respectively.Today Lu Yun is going to cook Soviet cuisine.

In fact, Lu Yun only cooked two dishes, but they were hard dishes.The first one is Farewell My Concubine.

Farewell My Concubine was originally called Dragon and Phoenix Chowder.When Xiang Yu held the founding ceremony in Pengcheng (Xuzhou), the king's capital, a "dragon and phoenix banquet" was prepared for the ceremony.According to legend, it was designed by Empress Yu Ji herself. "Dragon and Phoenix Braised" is the main item in the "Dragon and Phoenix Banquet".The ingredients are turtle (turtle belongs to the water tribe, dragon is the head of the water tribe) and pheasant (pheasant belongs to the feather tribe, phoenix is ​​the head of the feather tribe), so it is derived from the name of dragon and phoenix meeting.Now turtles and pheasants are used instead of turtles and pheasants.This dish has been passed down from generation to generation and is a famous delicacy in Xuzhou. It has become an indispensable dish at festive banquets.

The second course was The General Crossing the Bridge.

"General crossing the bridge" means eating two snakeheads. Because snakeheads are ferocious and ferocious fish, all fish will "shun" when they see them, so they are named "general". "Guoqiao" means: pick the cooked noodles from the pot into a bowl with fresh soup, which is called "Guoqiao". It is a traditional famous dish in Yangzhou; the origin of the famous dish, the legend of this dish is related to the Three Kingdoms During this period, Zhang Fei was related, and Zhang Fei angrily drove away millions of Cao Cao's troops at Dangyang Bridge. When the local people heard that Zhang Fei was here, they offered him cooked fish to satisfy his hunger.Zhang Fei was hungry and refused to eat, and kept saying hello.When asked about the name of the dish, an old man thought for a while and said: "The fish is for the general to come, and the dish is for the general to eat. A roar on Dangyang Bridge scared off millions of Cao's soldiers, so let's call it 'General Crossing the Bridge'!"

The ingredients required for Farewell My Concubine are as follows:

More than two kilograms of soft-shell turtles, three kilograms of chickens, and old chickens are better.

Ginger, green onions, tangerine peel, cloves, apples.

The first step

Ingredients Preparation Ingredients: soft-shell turtle, tender hen meat

Ingredients: wine, refined salt, green onions, ginger, ham, mushrooms, winter bamboo shoots, monosodium glutamate, green vegetables

First kill and wash the turtle, blanch it in a pot of boiling water, remove the blood, take it out and wash it, wipe it dry with a clean cloth, cover it with the shell, remove the internal organs of the young hen, wash it, cut off the claws, cross the wings and stuff them into the chicken. Blanch the mouth to remove blood stains, wash with water, put the turtle and chicken into the pot, add fresh soup, wine, refined salt, onions, ginger, ham, shiitake mushrooms, winter bamboo shoots, cover and steam until the soup is thick, the chicken and fish are tender. Remove the onion and ginger, add MSG, and steam the green cabbage heart briefly. Serve.

"Farewell My Concubine" tastes very delicious and is a delicacy in early spring and winter.When you open the carapace of a soft-shelled turtle, you will see that some of the meat inside looks like phoenix eggs and some resembles beans. The soft turtle skirt around the carapace gives the eater a wonderful sense of beauty. "Farewell My Concubine" is not only beautiful in appearance, delicious in taste, but also rich in nutrients.Soft-shell turtle is rich in animal glue and keratin, so it has dual nourishing and health-care effects on the human body.In addition, turtle shell can be used as medicine and has the functions of nourishing, dispersing stagnation and eliminating abdominal pain.

How to make General Crossing the Bridge: First slice the cooked ham; remove the roots and leaves of the green onions, wash and cut them into sections; remove the old skin of the winter bamboo shoots, wash them, cook them, and slice them; wash the rapeseed hearts and cut the heads with a knife Trim into a round shape and cut the vegetable leaves into triangles;

Remove the leaves from the shallots, wash them, and tie them into knots; wash the ginger, cut into pieces, and pat loose; remove the stems from the mushrooms, wash them, and slice them;

Remove the scales, gills, and fins of the grouper (snakehead fish); cut off the head of the fish, cut open the back along both sides of the spine with a knife, dig out the internal organs, and retain the fish intestines; wash the fish;

Place the fish horizontally on a cutting board, slice off both sides of the fish, then slice it diagonally into 0.7 cm thick slices, and put it into a bowl; add a little refined salt, egg white, and 20 grams of water starch and mix well;

Put the fish intestines into clean water, cut it from one end to the other end with scissors, remove the dirt in the intestines, rub it gently with 5 grams of refined salt, and wash it; then wash the backbone of the black fish and the remaining fish meat, and chop it into pieces; split the fish head into two pieces;

Heat the wok, ladle in the cooked oil. When it is [-]% hot, add the fish fillets and scatter them with a spoon. When they turn milky white, pour them into a colander and drain the oil;

Put the original pot on a high fire, scoop in 50 grams of cooked lard, and when it is 65% hot, add scallions, 12 grams of bamboo shoots, and [-] grams of mushrooms, stir-fry for a few times;

Add 10 grams of cooking wine, white sugar, 75 ml of chicken broth, a little refined salt, bring to a boil and thicken with 20 grams of water starch; then pour in the fish fillets and stir-fry evenly, pour in sesame oil and toss;

First take a plate, put a little vinegar in the plate, then put it into the pot and serve as stir-fry; put the fish head, fish bones and fish intestines into the boiling water pot and blanch them briefly, take them out, wash them and drain the water;

Put it into the wok, ladle in 1000 ml of water, add 15 grams of cooking wine, scallions, loosely chopped ginger, 65 grams of bamboo shoots, and shrimps, and cook over high heat;

After boiling, add 80 grams of cooked lard, and when the soup is milky white, add 13 grams of rapeseed heart and shiitake mushroom slices, and cook; when the rapeseed is cooked, add 3 grams of refined salt and bring to a boil, and remove the green onion and ginger;

When serving, prepare grated ginger and balsamic vinegar for dipping.

Lu Yun took a lot of effort to cook these two dishes, so Fan, Shen, and Shang only cooked a few more dishes.The three of them agreed to cook eight dishes each.In this way, including Lu Yun's, there are twenty dishes.