Chapter 205 Case File 3: The Mysterious Dinner Party at Rose Villa (9)

Dealing with this unexpected minor accident took up a lot of Takuya's time. Fortunately, Leila, who was good at cleaning, was there, and the accident scene covered with white pepper was quickly cleaned up.

After taking apart her skeleton and spiritual wood and washing them, Jiangyou still felt that she could smell a faint scent of white pepper. She sneezed several times and thought that she might have some white pepper ptsd.

"I think there's still some white pepper powder stuck in a crack somewhere... I'll take a nice bath after I'm done with my work tonight." Jiang You glanced at the time and felt a little relieved. "Luckily, I started preparing early, so the white pepper didn't get on the food at all. It's a blessing in disguise."

The ingredients that fell to the ground were all in unopened packaging. Apart from the two bottles of white pepper that were accidentally knocked over, the accident did not cause any substantial losses.

"Fortunately, I didn't take the eggs just now, otherwise they would have been smashed." Jiang You sighed as he cooked a pot of boiled eggs, which is the main ingredient of devil eggs.

To make deviled eggs, cut the boiled eggs in half, remove the yolks, mix them with bell pepper and pepper to make a spicy mayonnaise, then put the mayonnaise into a piping bag and fill it into the egg whites that were originally cut in half. The result is a dish that looks plain but tastes amazing.

If you want to make it high-end and classy, ​​you just need to squeeze the egg yolk filling into beautiful three-dimensional patterns, then pour a little sauce and chili powder on it. One bite will definitely make your customers scream "devil" in excitement.

The meat and vegetable marinades were cooked in two separate pots. The vegetarian marinade was specially prepared. Jiang You had asked the Baroness about her taste and fried some chili oil in rapeseed oil for her to make a small pot of Sichuan-style spicy braised lotus root and kelp.

"It's a pity that I don't have time to make tofu, otherwise some braised dried tofu would be suitable."

There are still many unexplored dishes, and Jiangyou is also a novice in hosting banquets.

Although she had attended banquets in her previous life and watched professionals prepare banquets, and had prepared many response plans in advance this time, no matter how much and how well she thought about things, every time she actually put them into practice, she would find that there were still flaws that could be optimized again.

Jiangyou wrote down all these thoughts, then sharpened his knife and prepared to kill the fish.

The lamprey is a very special fish. It has no lower jaw, only a round mouth filled with layers of densely packed teeth, looking very much like an alien creature.

This fish is a migratory fish. During the breeding season every year, it swims from the sea into fresh water to lay eggs. It has strong adaptability to both seawater and freshwater. It often takes root and settles somewhere while swimming, so people can often catch it in freshwater.

Although it looks very ugly and scary, its meat is very tender and rich in fat. Because it tastes surprisingly good, it has become a common ingredient that people in the Principality of Huntington love very much.

At every banquet or gathering held in the Principality of Huntington, there is always a lamprey on the table, either slow-cooked in precious red wine or made into a puff pastry pie...but today, Jiangyou chose to grill it.

Grilled eel is definitely a delicious dish that will make people want to eat it again. The meat of lamprey is very similar to that of eel, so it is also suitable for this method. Moreover, after removing the head, this thing is not so scary anymore. It is truly "edible even after removing the head".

Kabayaki sauce is easy to make. All you need is soy sauce, rice wine, malt sugar, and chopped onions, garlic, and shredded ginger. Cook in a small pot for one minute, remove the solids, and leave the sauce.

Cut off the head and tail of the lamprey, split it open along the belly and spread it into a wide piece. Use a kitchen knife to first remove the large bones, and then use tweezers to pull out the remaining hard and thin spines. Then you can skewer it, brush it with a layer of yaki sauce and grill it over an open flame.

Jiangyou held the baking pan in one hand and the sauce brush in the other. She flexibly controlled the distance between the fish body and the flame, and the small brush kept brushing sauce onto the fish skin.

Brown sauce and fish oil drip into the flames together. With crackling and hissing sounds, the flames rise high in excitement and greedily lick the fish body, leaving a beautiful crispy and golden piece.

The sweet aroma wafted towards her face as the flames burned, and even Leila couldn't help but stop cleaning and take a few deep breaths.

The fish flesh gradually turned white, the part soaked in the sauce turning a beautiful brown, and the skin gradually tightened under the action of the oil and flame. Seeing that the fire was just right, Takumi Yu transferred the grilled lamprey to a plate.

There were a lot of lampreys, and this fish was used for a pre-cooking test. After all, Takuyu had never eaten lampreys from another world, and only relied on the descriptions of Aunt Wolf and Andre, so he was still a little unsure.

She cut the lamprey into several pieces, and after confirming that the fish meat was cooked through and boneless, she took out a small ball of soul fire and tasted it.

"Hmm, delicious. I think it would taste even better if I put some basil in the sauce..."

She searched for a while among the herbs she brought, and indeed found some perilla. Chopped perilla leaves and mixed into the sauce would better remove the fishy smell of the fish and bring a refreshing and degreasy flavor.

After determining the final cooking method and seasoning, the rest is easy. You just need to process the ingredients step by step and arrange the cooking order according to the serving time and preparation time.

Jiangyou prepared the blood-colored tea jelly, poured them into small cups one by one and put them in the refrigerator; he wrapped the pre-processed shrimp and sausages with finely cut noodles, made them into the shape of mummies and waited to be fried in a pan.

Debone the chicken and cut it into bite-sized pieces. Fry in a frying pan until it changes color. Add white button mushrooms, onions, carrots, and celery and stir-fry until soft and fragrant. Then transfer to a cast iron pan and add milk and cream to simmer.

Bubbling from the pots, the aroma of stewed food, milk, and the sweet fragrance of grilled eel blend together. Just one breath of this complex aroma is soothing and warming, as if immersed in the winter sun.

Jiang You glanced at the darkening sky, took out the pork slices, scored them, marinated them, and prepared to make lychee meat.

Lychee meat is a famous Fujian dish. Although it's called lychee meat, the recipe doesn't actually involve lychees. It's called this because the scored pork slices bend into a ball when fried and then rolled in a sweet and sour amber sauce, resembling lychees.

However, because it is a sweet and sour dish, many restaurants have recently improved it by adding fruits such as lychees and pineapples. This modified method is more suitable for foreigners' sweet taste, so this is also the method that Jiangyou chose today.

As for the vegetarian lady, she could only eat pineapple and lychee wrapped in sweet and sour sauce.