Chapter 127 It's time to go back and take a look

During this period of time, Mo Zhishan would copy the contents of the remaining manuscripts with everyone in the Hanlin Academy every day, and then have meals together.

In this way, he successfully broke into the Hanlin Academy's freeloader team and became a member of it.

During this process, Mo Zhishan also experienced almost the same psychological journey as everyone in the Hanlin Academy.

He also understood why everyone in the Hanlin Academy always said that Shen Keting brought a treasure bag.

I thought the crab roe sauce I tasted that day was the best delicacy in the world, but who knew that Chen Ke Ting would take out one new and delicious food after another.

Each one of them shocked Mo Zhishan deeply and even overturned his previous cognition.

But what impressed him most were the two foods with the most common uses.

One is the various sauces that can be used to mix vegetables, meat, rice and noodles.

No matter how bland and tasteless the meal was, it was hard to swallow.

As long as the sauce is added, the dish will instantly turn into something magical.

The second thing is the bacon, which can be steamed or boiled, made into a dish on its own, or cooked with the staple food.

"Jinyu, the cured duck legs are so big, do we really need to cook them into porridge?"

"Jinyu, why don't we just cook the cured duck legs and eat them. They should be delicious."

Shen Keting knew that everyone was not used to coming to Baishui County, and he didn’t think about eating alone, so he would always take out what Shen Huazheng had prepared to improve the meals for everyone.

Today he took out some cured duck legs from his "treasure bag" and planned to cook a pot of cured duck leg and yam porridge.

Everyone was surrounding Chen Keting, expressing their opinions one by one, and someone suddenly thought of the last time they had bamboo shoots braised with bacon -

"The bamboo shoots braised with bacon last time were delicious. I am drooling just thinking about it now."

As soon as these words were spoken, everyone couldn't help but recall the taste of bamboo shoots braised with bacon.

That time, Shen Keting made a bamboo shoot bacon stew according to the method written by Shen Huazheng.

The bamboo shoots are crispy and fully absorb the fat and salty flavor of the bacon during the stewing process.

When you take a bite, the fresh fragrance of bamboo shoots and the salty aroma of bacon are intertwined, and a unique taste unfolds on the tip of your tongue. It is so delicious that you want to swallow your tongue as well.

There is no need for any other dishes. Just the pot of bamboo shoots stewed with bacon is enough to make you eat several bowls of rice.

Listening to their words, Mo Zhishan also thought of the bamboo shoots and bacon pot that day.

Bamboo shoots are crisp and refreshing. With a light bite, the tender texture seems to melt in your mouth.

The bacon has a strong aroma and its salty and fresh taste is unforgettable.

Chewing it carefully, the fresh fragrance of bacon and the sweetness of bamboo shoots meet in your mouth, forming an intoxicating deliciousness.

Mo Zhishan really liked that feeling, it was full of the taste of home-cooked meals.

It is also the warmth that he will never feel again after leaving home.

Jiang Cheng looked at Shen Keting with sparkling eyes, "Jinyu, why don't we also make bamboo shoots and bacon this time, it's all bacon anyway."

Such good bacon always feels like it’s a waste to cook it in porridge water.

The others shared the same idea and looked at Shen Ke Ting eagerly.

Shen Keting: ...

He shook his head. "No, the last time we made bamboo shoots and cured meat stew, we used pork. This time we used cured duck legs, which are more suitable for making porridge."

Seeing that everyone was beginning to become dejected, Shen Keting added: "This is what my sister said."

When they heard that it was Shen Huazheng who said this, the Hanlin Academy's freeloaders changed their expressions quickly and began to support it mindlessly.

After all, everyone has a mysterious trust in Shen Huazheng's craftsmanship and taste.

“Since Miss Shen said so, she must have her reasons.”

“That’s right, since Miss Shen has instructed us to cook preserved duck porridge, we should not change it randomly.”

"Jinyu, just do it according to your original idea. We can help you."

"Yes, yes, yes. Just tell us what you need us to do."

Just like that, everyone started to get busy in the kitchen.

Someone helped wash the cured duck legs and chop them into pieces.

Someone cleaned the yam and cut it into slices.

Some people were washing rice.

We all come from extraordinary backgrounds, so how could we have done these things before?

But during this period of time, everyone has become an expert in kitchen chores.

Asking is forced by life.

There is no other way. In order to have a bite of delicious food, they will do anything.

According to the method written by Shen Huazheng on paper, Shen Keting put the washed rice and processed cured duck meat into the pot and boiled them over high heat for half an hour. Then he poured the yam slices into the pot and continued to boil them over low heat for another half an hour.

Using high heat at the beginning is to allow the rice to quickly tumble up and down and burst into bloom due to the heat. At the same time, the dry and hard cured duck quickly expands under the high temperature.

Turning to low heat later is to allow the bloomed rice grains to slowly produce gelatin and cook into a thick state.

Over a low fire, the yam will slowly become soft, sticky and fragrant, and the cured duck will slowly release its wine aroma and salty freshness.

All the ingredients are blended together in the bubbling flow of the porridge water, which is so fresh and fragrant that one can’t wait to open the lid of the pot and drink a big bowl of porridge.

During this time, Shen Keting also took a spoon and stirred the porridge in one direction.

Zheng'er said that stirring the porridge in the same direction from time to time can not only prevent the bottom from getting sticky, but also make the porridge thicker.

The blooming rice grains absorbed the salty fragrance of the cured duck, becoming fresh, mellow and smooth. The yam was also cooked soft and blended with the rice grains with a slight stir.

The rising heat was accompanied by an overbearing, rich, salty aroma that spread, making people swallow their saliva subconsciously.

"It smells so good. I didn't expect that porridge made from cured duck legs could be so fragrant."

"It smells so good, it must be delicious."

“Miss Shen is still smart. Fortunately, Jin Yu didn’t listen to us.”

Everyone couldn't help but take a deep breath, as if they wanted to put all the fragrance in the air into their stomachs.

Just smelling this makes me feel so hungry.

Woo woo woo, when can we have dinner?

With the eager anticipation of the free-eating team, the cured duck porridge was finally cooked.

Everyone sat at the dining table and couldn't wait to taste the soft and fragrant cured duck porridge.

After being boiled in porridge, the saltiness of the cured duck becomes much lighter, and the porridge becomes sweet and mellow.

The yam is soft, sweet and almost melts in the porridge.

The freshness of the cured duck and the soft texture of the yam combine well together and blend into the mouth along with the fragrant and thick porridge. Everyone instantly feels that all the trouble of cooking the porridge is worth it.

Mo Zhishan drank the whole bowl of porridge silently, put down the spoon with a reluctant look, and felt indescribably comfortable and relaxed all over.

He seemed to have thought of something and a smile appeared on his face.

After so many years, it's time to go back and take a look.

See what the capital has become.