Chapter 412: Triumphal Banquet Three Days Later
Wen Zhenyi smiled and shook his head, looking at Shen Hanxing: “When they meet, they will inevitably have a fight.”
"They are courting death, ignore them."
When Lei Jiayang and Meng Yongyuan turned around, they found that Chen Hanxing and his wife had already walked away and didn't know where they were.
Wen Zhenyi began to prepare for the triumphal banquet three days later.
Of course, I went to see Boss Wang for tea.
Boss Wang knew what she was going to do, and without saying anything, he sent her the best tea she wanted, and gave it to her for free.
Including the Song family, the Cheng family and Biaozi, they all sent her many expensive ingredients she wanted, under the pretext of showing their appreciation.
When Shen Hanxing saw these things, he smiled and shook his head: “They are embarrassed to come to eat empty-handed.”
The four dried fruits are macadamia nuts, pine nuts, almonds and pecans. There are also varieties from the sea, which were also sent by several families.
The four preserves are candied peaches, candied mulberries, banana slices and candied cherries.
The four seasonings are pickled bracken, black sesame, pickled crispy bamboo shoots and pickled snow vegetables.
The above types are all ready-made, and she doesn't have to do a lot of things.
The cold spots and the imperial court spots were handed over to Qin Yuelai.
Qin Yue felt a lot of pressure: "Miss, I'm afraid I can't do it well."
"I'll tell you the necessary materials and methods now. You have three days to practice."
Qin Yue could only grit her teeth and nod: "Okay, you say."
"There are four types of palace cold desserts. One is purple sweet potato cake, which is made with purple sweet potato, sugar, and agar. Wash the purple sweet potato, steam it, and mash it into a paste. Add sugar and agar water, and simmer over low heat until it becomes thick and glossy. Pour it into a mold, let it cool, and then cut it into small pieces."
Qin Yue was taking notes carefully with a pen.
"Did you write it down?"
"I've got it down."
"Green tea cake, green tea powder, sugar, agar. Add sugar as usual, add agar water, and simmer over low heat until thick and glossy. Pour into a mold, let cool, and cut into small pieces."
"Sister Wen, are these four cold spots just made of different materials?"
"Yes, the production method is the same: steaming, grinding, and removing the residue."
"Okay, I understand."
"There's also chestnut cake and mango cake, the methods are the same."
Qin Yue nodded and wrote down all the materials.
Wen Zhen saw that she had finished writing: "The following is the imperial court's order."
Qin Yue nodded: "Miss, let's start."
"The first dish is called Abundant Fruits. Mix glutinous rice flour and wheat flour with boiling water, fill with cherry filling, and steam until cooked. Zhu Tao and A Xiang will be in charge of the plating."
Qin Yue heaved a sigh of relief when she heard this. Plating food is a skillful job. "Fortunately, I don't have to do it myself."
"The second dish is called Butterfly Dance. The method is similar to the Fruitful Recipe. However, this time, it's filled with shrimp. I'll show you the diagram later, and you can follow my instructions."
"Are there any pictures?"
"Yes, otherwise I'm afraid you'll act freely."
Qin Yue touched his nose: "Okay."
"The next two dishes will be similar, but you'll have to figure out the color of the dough yourself."
Qin Yue felt overwhelmed. This was the first time she had to complete eight snacks on her own without Wen Zhenyi's demonstration.
Wen Zhenyi smiled and said, "The third dish is green bean vine and corn gourd. The ingredients are bean paste and white dan. The other one is cantaloupe." After that, he handed a piece of paper to Qin Yue: "Here are the pictures, including the plating."
Qin Yue looked at the map in her hand and felt overwhelmed. She hurried to find Zhu Tao and A Xiang.
Chef Zhang looked at her expectantly: "Mrs. Shen, what should I do?"
"Chef Zhang, you are the main force this time, and you know my current situation."
"I'm just afraid that I won't be able to do it well and I'll need you to guide me."
"It's okay, there are still three days. But you and Qian Tu will be responsible for a lot of dishes this time."
Chef Zhang was a little excited and nervous when he heard this: "How many dishes?"
"You're responsible for the Eagle's Return Artistic Six-Course Platter and the Kirin Elephant Tripe. There are ten dishes in total."
Chef Zhang felt the pressure mount: "So many."
"Qian Tu is the same as you. He is also responsible for ten dishes."
Qian Tu frowned when he heard this: "Ten?"
Wen Zhen nodded slightly: "There are four dishes in the pear blossom skirt, four dishes in the three-cup grouper, and two dishes in the palace cake."
Chef Zhang and Qian Tu both felt an unprecedented sense of tension. Ten dishes for one person was equivalent to a whole banquet. But it was only a part of the banquet.
They were all looking forward to how shocking it would be when the triumphal banquet was completed.
Wen Zhenyi looked at Chef Zhang and Qian Tu: "Are you ready?"
"bring it on."
"Let's start with the appetizers. Secretly prepared veal, beef, dried peppers, salt, spices, seasonal vegetables, and sugar. Slice the beef and deep-fry it. Add the seasoning and simmer it over low heat until cooked. Remove from the heat and serve."
"Diving Lamb Shank, Lamb Shank, White Radish, Onion, Ginger, Spices, Minced Garlic, Soy Sauce, Balsamic Vinegar, Sesame Oil, Chili Pepper. Wash the lamb shank and add the radish, onion, ginger, and spices. Bring to a boil over high heat, then simmer until cooked and let cool. Make the sauce with the garlic sauce, soy sauce, balsamic vinegar, sesame oil, and chili pepper."
"Tian Xiang Eel, eel, special sauce. After slaughtering the eel, cut it open from the back with a knife, marinate it with seasoning for four hours, dry it, fry it in oil, cut it into pieces and serve it on a plate."
"Xiangfei Dried Tofu, dried tofu, Sichuan pepper sprouts, salt and sesame oil. Blanch the dried tofu to remove the fishy smell, add the seasoning, mix well and serve."
"Almonds, shepherd's purse, shepherd's purse, almonds. Wash the shepherd's purse and blanch it in water. Cook the almonds, add the seasoning and mix well."
"Mussels and bamboo shoots, mussels, bamboo shoots, salt, sesame oil, green onions and ginger. Soak the mussels in hot water and rinse them thoroughly. Cut the bamboo shoots into pieces, add the seasoning and simmer over low heat until cooked through. Serve on a plate."
Chef Zhang now feels extremely overwhelmed. These dishes don’t sound very difficult, but the difficult part is the various dipping sauces and condiments.
Wen Zhenyi's mouth felt dry after speaking, so he took a sip of boiled water from the side, frowning slightly. "Chef Zhang, have you memorized these six dishes?"
"I remember it, but I'm afraid I can't make this sauce well."
"We're pressed for time this time, so I don't have time for you to slowly experiment with the blend. I'll write it down for you once I'm done."
"That's good, otherwise I'm really worried that the ingredients here will be messed up."
"It's not as exaggerated as you say."
"Do you want to take it slow, or should we continue?"
“Mrs. Shen, are these six dishes presented?”
"Yes, I'll give you the blueprints later and you can take a look. As for the carving, Xiang will complete it."
"Okay, my carving skills aren't that good right now. I'm afraid that when I carve something, it won't look like anything and people will laugh at me."
Wen Zhenyi was quite nervous when he saw them: "Don't be nervous, this time we just saw that there are many varieties of dishes. In fact, making them is not as complicated as you think."
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