Seeing that Mr. Li was about to leave, the nuns at the nunnery asked about the cost of the medical treatment.
Elder Li shook his head and said, "Mingyue has already paid, you don't have to worry."
After saying that, Mr. Li got into the car and drove away, leaving Mingyue surrounded by the masters.
Mr. Li's assistant laughed and joked, "Mr. Li is still not very good at responding to other people's gratitude."
In front of her own people, Old Li turned back into an ordinary old lady.
She sighed, "I don't like being treated as a savior. I'm just an old woman who has done some in-depth research and can solve some problems."
——
Here, Mingyue was surrounded by the masters and children, and expressed many words of gratitude.
"Child, I really don't know how to thank you. How about this, since you want to have a cooking discussion with Mr. Li's granddaughter, each of us will teach you one of our best vegetarian dishes."
"I think it's okay. Otherwise, Mingyue would have to worry too much, whether it's accompanying Hongque to the mountains to collect materials or asking Mr. Li for help."
"I have a book on making vegetarian food. I can burn a copy for her."
When Redbird heard this, he immediately raised his hand and said, "I can help you burn it."
"Okay, then Redbird, you take the children to help copy the book and engrave it. Remember to make sure you don't make any mistakes."
"Got it!" Redbird responded loudly.
So the masters decided to teach Mingyue a vegetarian dish each.
Mingyue felt embarrassed to refuse the chefs' kindness, and Bread also seemed very interested, so Mingyue simply accepted it.
The first person to teach cooking was the chef who cooked noodles that Mingyue met when she arrived at the nunnery.
"You can just call me Master Cang. What I'm going to teach you is the vegetarian noodles you ate last time. I'll slowly make it once. If you have any questions, feel free to ask."
Making the soup base for somen noodles is a meticulous and delicate job.
The first step is to soak the mushrooms and kelp.
Use dried shiitake mushrooms for a richer aroma
Soak the mushrooms in advance, cut the mushrooms in half, and tear the fungus into small pieces for later use.
Fresh bamboo shoots are best, but dried ones can be used if not available.
Then cut some oily gluten into shreds.
Then you can prepare to heat the oil in a pan.
"The secret to the soup base is to use sesame oil," Master Cang reminded.
Heat the pan, add mushrooms and stir-fry until fragrant.
Add dried bamboo shoots, black fungus and fried gluten and continue stir-frying over high heat.
When the ingredients in the pot are fragrant, pour half a spoonful of vinegar and sprinkle it into the pot in a circular motion.
"You want the vinegar to touch the sides of the pan; this will bring out the flavor."
Then add appropriate amount of soy sauce, five-spice powder and pepper.
If you have mushroom powder, you can add some.
Of course, you also need to add some sugar, which can help bring out the flavor and make the soup base more fresh.
Pour the mushroom water into the pot, add boiling water and simmer for a while.
After cooking for a while, you can add other ingredients you like, such as gluten, tofu cubes, vegetarian chicken, etc.
Finally, you can thicken the soup with water starch to make it thicker, or you can pour it directly on the noodles to make a clear soup base.
Pour the prepared soup base into a large insulated pot and keep it warm until the vegetarian noodles are cooked. You can pour it directly on the noodles to allow the flavors of the noodles and the soup base to fully blend.
Mingyue took a bite and found that it tasted exactly the same as what she had tasted before, with the soup base being very fresh.
I didn’t expect that such a simple method could make such a delicious soup base.
"Put the soup base aside for now. Vegetarian noodles go really well with vegetarian roast goose. Now, let Senior Sister Qing teach you how to make vegetarian roast goose."
Master Qing is the master who looks a little serious.
She was wearing a green monk's robe and her work style was very efficient.
"This time I'm going to teach you two ways to make vegetarian roast goose: one with pure bean curd skin, and one with stuffing inside. I'll first teach you how to make the sauce."
Master Qing said this as he picked up some soaked mushrooms that Master Cang had left behind.
Take out 6 shiitake mushrooms, pour some of the water used to soak the mushrooms into the pot, add water, oyster sauce, braised soy sauce, sugar, white pepper, ginger slices and scallion knots.
Here comes the most important part, adding a spoonful of peanut butter, so that the taste of the sauce will change from light fragrance to sauce fragrance.
Bring the water to a boil over high heat, then reduce to low heat and simmer for two or three minutes. Remove the ingredients from the pot, leaving only the sauce, and let it cool for later use.
Then, Master Qing took out a dozen tofu skins and gently separated them one by one.
After the sauce cools down a little, soak the bean curd sheets in groups of three or four into the sauce.
"Once it becomes soft, you need to take it out immediately, otherwise it will become rotten."
After Master Qing soaked the bean curd skin in the soup, he quickly took it out, shook off the excess soup, and placed it on a tray for later use.
"Put these aside for now. Next, we'll prepare the filling. The vegetarian filling is also very important. You need to chop mushrooms, wood ear mushrooms, carrots and other vegetables into fine pieces, add appropriate amounts of salt, sugar, soy sauce and sesame oil, and mix well." Chef Qing explained as he prepared it. "Of course, in addition to this vegetarian filling, you can also wrap it with yam."
Master Qing peels the yam, cuts it into sections, puts it in a pot to steam, then starts preparing the vegetarian filling. He cuts the mushrooms, black fungus, carrots, etc. into cubes, stir-fries them in another pot and seasons them. Once the preparation is complete, it can be wrapped in bean curd.
The bean curd skin that was previously cooked in the sauce should also be wrapped in the bean curd skin.
"When wrapping this bean skin, make sure to squeeze it as dry as possible, otherwise the moisture may break the skin."
Master Qing demonstrated to Mingyue, and Mingyue followed her instructions. After squeezing the bean skin dry, she placed it on two pieces of bean skin. Some sesame oil was applied on the two pieces of bean skin in advance to make it taste more fragrant.
Roll it up once and then fold the two sides over so that the bag does not fall apart.
Use the same method to wrap the vegetarian filling.
At this time, the yam in the pot is steamed. Put it aside to cool down, and then put the wrapped vegetarian roast goose on the pan and fry it.
"Then it's pan-frying, slowly frying over medium-low heat until both sides are golden and crispy."
Master Qing put the tofu skin filled with vegetarian stuffing into the hot oil, and the wok immediately made a sizzling sound.
Mingyue stood aside and could feel the heat and aroma from the oil pan.
She saw the tofu skin slowly changing color in the oil pan, the surface turning brown and looking crispy and delicious.
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