The Beauty of the Tang Dynasty is Like a Cloud / the Story of the Evil King Among the Flowers of the

There is no way, the taste of the owner of the beauty is too picky.If the meal she made didn't meet her wishes, she might be fired and lose this lucrative job.How does this teach the master how to dare to be distracted?

Dugu Ce watched for a while, then suddenly asked, "Are you making buns?"

The master was concentrating on it, when someone suddenly spoke in his ear, he was startled, turned his head angrily, and was about to scold him, when he saw Dugu Ce's appearance clearly.

The master was startled again, his anger subsided, and he said that he was going to salute for forgiveness.

Dugu Ce said harmoniously: "Don't be too polite, I'm the one who disturbed you." He smiled, and said again: "The taste of the owner of the mall is hard to serve, right?"

The master smiled awkwardly, submissive, not daring to say more, but the expression on his face showed that he took Dugu Ce's words seriously.

Dugu Ce said again: "How about this, let me cook today's breakfast."

The master was startled: "How can this be done? Your son has a body of ten thousand gold, and you are a distinguished guest. How can you be allowed to do such a lowly job?"

"Bad job?" Dugu Ce smiled disapprovingly, "Food is the most important thing for the people. Since ancient times, food has been the first way to govern the country. How can kitchen work be a cheap job?"

While speaking, he rolled up his sleeves and said with a smile, "Master, please help me."

"This..." The master chef looked embarrassed. First, he didn't dare to let Dugu Ce, a distinguished guest, do the cooking, and second, he was afraid that Dugu Ce's skills would not be good enough, and the dishes he made would not suit the owner's appetite.At that time, the owner of the field will definitely not blame Young Master Dugu, and he, the master master, will have to bear it on his behalf.

Dugu Ce didn't explain, just smiled and said, "Master, please bring me a bag of corn and a bag of raw flour."

"Corn?" The master was puzzled, and asked, "Corn has a rough taste, and the farm owner never eats it. If there is flour, there is already leavened flour here. Why do you need raw flour?"

Dugu Ce has to explain it now: "I want to make breakfast sooner, and I have to use dead noodles [unfermented noodles] to make the skin. The noodles that have been fermented are not suitable for use. As for the corn, the reason why it is rough and sticks to the mouth is only Because the husks are not cleaned, there are chaff residues, so the taste will be bad. My son has his own special method of husking, and the master just needs to help me get it."

The master couldn't resist him, so he brought raw flour and corn as he ordered.

Dugu Ce also ordered the master to prepare fresh mutton, mutton bones, fresh fish, pigskin, mother-of-pearl oil, sesame oil, rice wine, sweet noodle sauce, sugar, seaweed and other ingredients and condiments.

According to the master's instructions, when fetching the ingredients, Dugu Ce personally husked the incompletely husked corn for the second time.

Corn is millet, and since before the Xia Dynasty, it has been the staple food of the Yanhuang people in the Central Plains.By the time of the Sui Dynasty, it was still the staple food among the people.However, since the rise of wheat and rice, millet has gradually lost its place on the tables of wealthy families.

The biggest reason is that millet tastes rough and tastes far worse than flour and rice.

The reason why millet tastes bad is because the shelling technology is not good enough.

A grain of millet is only one millimeter in diameter. With Sui Shi's technology, there is really no way to shell such a small grain of rice.As a result, a large amount of chaff is often left on the rice grains, resulting in poor taste.

But this is not a problem for Dugu Ce.

He picked up the burlap bag containing millet and patted the bag twice.Then the millet was poured into the pot, and when it was floated with water, the surface of the water was covered with a layer of fine chaff.

Pour off the chaff, rinse it twice, and the millet in the pot will turn yellow and clean, without any trace of chaff remaining.

The master was stunned, he didn't expect that martial arts could be used in such a way, and he could even shell the millet!

Dugu Ce's performance continued.

He stewed the millet on a low heat and simmered it slowly, and then started kneading the noodles.When kneading dough, his hands are light and heavy, fast and slow, kneading, grasping, and slapping. It is clearly a set of grasping palms.

The dough kept changing its shape in his hands, some impurities were squeezed out, and he waved it away.After kneading for a full quarter of an hour, the volume of the dough has shrunk by a fifth, and it has become translucent, which makes people move their index fingers.

After the noodles were ready, Dugu Ce started making stuffing again.

He first put a large amount of lamb bones, fresh fish, pig skin, ginger, green onion and other condiments into a large pot to make jelly.

Due to limited time and no pressure cooker, Dugu Ce held down the lid of the pot with one hand, put the other hand on the bottom of the pot, and fired power from a distance of half a foot. A large amount of steam came out, trying to open the lid of the pot, but he suppressed it with one hand.

In just a moment, the pot exudes a tempting fragrance, which makes people move their index fingers and swallow secretly.

At this moment, not only the master chef was stunned, but other chefs and handymen who noticed Dugu Ce's cooking also couldn't help but put down what they were doing and stared blankly at him.

"Neijia Zhenqi, it can still be used like this! It can be used to fuel the fire? Isn't it too extravagant?"

"Unbelievable! Unbelievable!"

"Does it mean that to be a chef in the future, one must have strong internal strength?"

"It's okay, it's okay, not any martial arts master can put down his body and use martial arts to cook like Mr. Dugu. Otherwise, wouldn't we all have to lose our jobs?"

After a quarter of an hour, the bone marrow in the big sheep bones in the pot was boiled out, mixed with the boiled fresh fish and pig skin, and they were not separated from each other.

Dugu Ce then resorted to the means, boiled the pot, put rice wine and sesame oil in it, closed the pot lid, and let the stove continue to cook on a low fire, so that the flesh and blood would be separated, the impurities would sink, and the clear matter would rise.I started to chop fresh mutton to make the main stuffing.

He first bombarded the fresh mutton with the strength of his palm, shattering the inner tough tendons without damaging the fibers and preventing the meat|juice from spilling out.After that, the knife fell like rain, and the mutton was chopped into fine fillings, and mixed with various condiments and mixed well.

When the main stuffing is ready, the broth in the pot has also been boiled.Dugu Ce then took clean gauze, covered the mouth of another pot, scooped out the fresh soup in the soup pot, and poured it into another pot.

There is a gauze filter, and only the clear soup goes into another pot.Impurities such as minced mutton, minced fish, and minced pigskin in the soup remained on the gauze.

Dugu Ce put the clear soup on a small fire, and while cooking, he added a small amount of seaweed powder to replace the monosodium glutamate that was not available in this era.After simmering for a while, he turned off the fire, allowing the clear soup to cool down and solidify naturally.

In the cold winter, it doesn't take long for this fresh soup, which is a mixture of sheep bone marrow, fresh fish jelly, and melted pig skin, to slowly condense into a translucent gelatinous layer.

With the combination of dead dough, meat filling, and meat jelly, the ingredients for making soup dumplings are considered complete.In the history of China, soup dumplings did not appear until the Northern Song Dynasty at the earliest.

Dugu Ce is confident that with his methods and recipes, he will make Shang Xiuxun full of praise for this super-age delicacy prepared by him, and completely capture the stomach of the beauties.

After preparing the ingredients, Dugu Ce suddenly discovered that there was only a big steamer in the kitchen, but no small steamer when he was about to make steamed buns.

This is not possible, how can soup dumplings be steamed in a big steamer?

Needless to say, Dugu Ce did it himself again, using exquisite knife techniques to cut bamboo and make a steamer.

The kitchen masters were stunned to the point of numbness.