Blissful Days After Widowhood Chapter 148: Delicious dishes
What Ningxi wants to do today is to challenge the palate of these Dayue people with some peculiar and extremely delicious food.
Actually, there are a lot of foods with very unique taste, which make those who like them love more than their lives, but those who don't like them can't stand the smell, such as durian.
There are also some that smell unbearably stinky, but they really taste good in the mouth, and gradually accept or even fall in love with the taste, such as stinky tofu, or Anhui's stinky mandarin fish .
Ningxi plans to cook these dishes, she believes that the people of Dayue who are located in a corner must have never eaten them, and she will definitely stay away from the taste at first, but she is sure that in the end, she will definitely be able to Let these arrogant Dayue people be unable to stop eating and lose their mouths.
Yes, God of Cooking is so confident!
This time, she needs a lot of ingredients and seasonings to make the dishes, and they are relatively rare. Naturally, ordinary kitchens will not prepare them, but she still has Sungai House, Sungai House In Ning Xi's personal small kitchen, there is a large special shelf, which is filled with all kinds of ingredients that she has collected from all over the world. She had never heard of anything that could be used for cooking. As long as she saw or heard others say it, she tried every means to buy it.
If it weren't for these collections, her dishes would not be easy to make!
Ningxi made a detailed list and asked people to go back to Shuangxi Tower to find Meng Shuangshuang, and get some of the seasonings listed on the list. The ingredients to be used were also prepared. Stink salmon is on the market. You can't buy it, but this dish is available in Shuangxi Lou. You should be able to find marinated stinky salmon there. Ningxi also asked someone to pick it up.
While waiting for the ingredients to be prepared, Ning Xi was doing some preparation work in a leisurely manner, while watching the chefs of the Dayue Kingdom busy on the other big stove, their Princess Xia Bo said that she would invite the prince and the others. Eat the specialties of the country of Vietnam, so what they do today is mutton.
Large pieces of fresh mutton are stacked and pressed tightly on an iron rod. The iron rod is hung above the stove. Someone is slowly turning the handle of the iron rod. The iron rod is like a shaft, driving the The whole stack of meat was slowly turning on the stove, while another person next to him took a brush and kept brushing the sauce on the meat.
The fire force forced out the hot oil, and it fell down tick by tick. When it met the red-hot coals, it squeaked and squeaked, exuding a strong aroma of barbecue.
In the cauldron on the other side, there is a cauldron of mutton bones, which are cooked to a roaring sound with spices.
This practice Ningxi knows that what people call "sheep scorpions" has nothing to do with scorpions. The bones cooked in the pot are lamb bones with most of the meat removed. The bones are lifted up and look like a scorpion. tail, hence the name.
In addition, they are also preparing to make white boiled sheep's head, sheep offal soup, and fried mutton. It seems that the craftsmanship is really good, but according to Liningxi's mind, there is still a little gap between the top cooking skills. For her, this way level, that is, edible.
Soon all the ingredients and seasonings she needed were delivered. Meng Shuangshuang was afraid that people would be clumsy and mess up all the seasonings she wanted, so she found a big box, where she sorted the ingredients she wanted. The seasonings are neatly arranged.
There is also a wooden barrel, covered so tightly that it is impossible to tell what is inside.
There is a servant in the kitchen who helps with groceries. He has a lot of hands. He lifted the lid of the bucket and wanted to see what was inside. As soon as the lid was opened, a strong rancid smell came out, scaring people. The little servant took off the cover and dropped it on the ground, covering his nose and shouting, "Oh, mother, what the **** is this, how can it smell like this?"
The smell is clear and strong, even the strong aroma of barbecue can't hide it like a visible poisonous snake, burrowing into the nostrils of everyone in the kitchen.
A chef from the Great Vietnam country couldn't hold back, covered his mouth and ran outside the door to vomit.
Others also covered their noses: "What is it? Can it still be eaten if it stinks like this?"
Ning Xi smiled lightly, picked up the lid calmly and closed the wooden bucket again. This is a mandarin fish that has been marinated in the wooden bucket with salt water for seven days. Since the weather is cold now, he is afraid that the temperature will not be enough. Put the wooden barrel on the stove to ensure the temperature of marinating, and the smell is naturally sufficient.
The cook of the Dayue Kingdom quit. Several people looked at each other, and one of them walked over and said aggressively: "What are you, it's already rotten, do you still plan to make it for us? Does the princess eat?"
Ningxi replied calmly: "Yes!"
"Absolutely not!" said the chef from the Dayue Kingdom, "This kind of rancid and spoiled food, let alone our princess, can't eat even pigs and dogs, in case our princess eats a bad stomach. , can you afford this responsibility?"
Ning Xi "scoffs!" smiled and said, "Our Greater China's food culture is extensive, profound, and has a long history. How can you, the barbarians of the country of Vietnam, understand it thoroughly? Since I dare to cook this dish today, I am confident. No one will have problems eating it, not only that, but I want your honorable princess to not only eat these foods that you say that pigs and dogs don't eat, but also make her unable to stop eating."
"It's just an idiot saying that our princess would never eat such food!"
"Really? Let's just wait and see!"
After speaking, Ningxi ignored them and started to quickly cook the dishes she was going to make.
Garlic paste, minced onion, minced shrimp, bean paste, chili powder, five spice powder, rue powder, grass fruit powder, turmeric powder, chive powder, coriander seed powder, mustard powder, dried shrimp, geranium leaves, cloves Put the spices such as minced lemongrass and minced lemongrass into the pot and stir fry with peanut oil, add sugar, soy sauce, citrus juice, refined salt, chili oil, sesame paste and peanut butter, and stir-fry thoroughly with slow heat.
Yes, this is the sand tea sauce that originated in Chaoshan and prevailed in Fujian and Guangdong in later generations. The sand tea sauce made with so many seasonings is of course extremely unique.
During the brewing process, the special spicy smell caused people in the kitchen to sneeze. The chefs from the Great Vietnam were all disdainful of this strange taste and couldn't help whispering: " Can this person cook? It's not just nonsense!"
Ningxi put out the boiled sand tea sauce and let it cool for later use. In addition, cut the beef hind shank into slender slices, marinate with salt, white pepper and sugar, and then mix it with starch water for later use.
In addition, I took a small mill brought from Shuangxi Tower. This small mill is only the size of a palm. It was custom-made by Ningxi masons to grind the seasonings into powder.
Then take 20 cents of Hu Laizi, 20 cents of wart fruit, 20 cents of cumin seeds, 20 cents of fenugreek seeds, 20 cents of pepper, 20 cents of sweet-scented osmanthus leaves, 20 cents of mustard seeds, and 20 cents of garlic The money, 20 bucks of turmeric powder, and 20 bucks of sesame seeds were handed over to the handyman who helped her, and asked him to finely grind all these seasonings into powder.
After grinding these powders, stir well, and you will have curry powder with the same very strong taste.
When Ningxi was not paying attention, a chef from the country of Dayue walked over quietly, picked up a little bright yellow powder, and sniffed it under his nose. He couldn't hold back a big sneeze, and shook his head as he walked: " This woman really wants to win and wants to go crazy, she made some inexplicable things out, do you think she can win like this?"
Ning Xi continued her preparations, picked up a plugged bamboo tube, opened it, and poured out the milky white sour soup.
This sour soup is also brewed in Shuangxi Lou and brought here. According to the traditional method of the Miao people, boiled rice swill is slowly fermented in the sour soup barrel and brewed. It tastes sour and fragrant, but mellow. The taste is slightly worse.
Therefore, Ningxi also made some red and sour soup with tomatoes, and blended it with the original white sour soup to form a perfect sour soup with a more mellow taste and richer layers.
At this time, everyone in the kitchen was so excited by her strange taste that they didn't want to say anything. They just wanted to know whether the things she tossed out were edible or not.
The chefs of Dayue Country have already prepared their dishes, and they are holding their hands and waiting to watch the excitement. With so many strange things, no one believes that they can make delicious dishes.
Ningxi, of course, doesn't care so much, and starts cooking on her own.
Simmer the fish in sour soup first, wash the fish in the paddy field and cut it into pieces, put the sour soup mixed with red and white sour soup into the pot, add the fish pieces after the pot is boiled, as well as the ingredients of bad pepper, dried bamboo shoots, **** Slices, bean sprouts, shredded sauerkraut, scallions, green garlic leaves, etc., and simmer over medium heat.
Also prepare salt and pepper, just add it when you start the pot.
At first everyone smelled a peculiar hot and sour smell and the smell of some Chinese herbal medicines. Slowly, the fragrant umami began to come out.
With the umami of the fish, Ningxi put the chicken breast, potatoes, radishes and shallots cut into small pieces into the minced garlic and curry powder that were sautéed in oil, and added a little sugar to enhance the flavor. When mature, add broth and milk to cover all the ingredients, add salt, bring to a boil over high heat, and then simmer slowly.
Restart the frying pan, sauté the small dried chilies and black fungus in oil over medium heat, pour in the water, add a tablespoon each of the pre-boiled sand tea sauce and peanut butter, stir well, then turn to low heat, Add the marinated beef ham and mushrooms and stir-fry, cook until the beef is just broken and ready to serve.
If the taste of the previous two dishes was still a little strange, then when she started to fry this beef fillet with sand tea, everyone else in the kitchen, including the chefs from Dayue, was shocked. The strong fragrance that suddenly appeared was stunned. It seemed that it would really be delicious?
Da Yue people live by herding cattle, and their daily diet is beef and mutton, mainly stewed or barbecued. I never thought that beef can be fried like this.
The stinky mandarin fish appeared before everyone recovered from the aroma of beef.
Ningxi opened the wooden barrel, took out the marinated stinky salmon with river pebbles, and washed it with water. When she accidentally raised her head, she found that everyone was covering their noses with their hands, staying away from her, staring at her. He watched her movements with wide eyes vigilantly.
Ning Xi smiled slightly, heated up the oil pan, added dried peppers and **** to simmer until fragrant, put in the mandarin fish and fry on both sides until yellow, poured in the clear soup and quickly boiled, then turned to simmer and cook, put a little pepper cooking wine and garlic cloves on the way to taste, After the fish is tasted, change the fire and cook it for a while, and finally sprinkle with chopped green onion and serve on a plate.
Seeing that everyone was still holding their mouths and noses tightly and refused to let go. One of the chefs from the Great Yue Kingdom was holding his breath until his face turned red, Ning Xi smiled and said, "Okay, it doesn't stink!"
Everyone loosened up a little suspiciously, and found that the odor seemed to have disappeared, replaced by a strange fresh scent, but there seemed to be a faint odor in the fresh scent. To be carefully identified, but there is no trace to be found.
At this time, the original stewed fish in sour soup and chicken curry can also be served. The fish in sour soup can be placed directly in the casserole, which can keep the freshness while keeping warm, and the chicken curry is served first. A plate of rice, and then pour the sauce and vegetables over the rice to make a curry rice bowl.
Afterwards, Ningxi also made fried stinky tofu and diced chicken with sesame pepper, plus fish in sour soup, curry rice, beef fillet with sand tea and stinky mandarin fish, a total of six dishes with strange flavors. Spicy, sour, numb, and numb, there is no dish that is serious.
In the end, even Ning Xi himself thought it was funny, so he held back his laughter and let someone bring the dishes up.