Chapter 135,
After chopping it into granules, put it into a bowl and simply add some salt and white pepper to adjust the taste. Then take out the pickles prepared in advance, cut them into cubes and mix them with the shrimps, put them into the pot and start stir-frying on low heat.
You need to stir-fry constantly to avoid the dried shrimps having a burnt smell if the fire is too high, so you need to be extra careful.
As for the ratio of pickles to shrimp, shrimp accounts for 70% and pickles only 30%. This is because the pickles are pre-marinated and have a salty taste, so you can't put too much in. Adding too much will affect the taste of the shrimp floss.
Su Guoer kept stirring the casserole with the wooden spatula in her hand until the dried shrimp inside turned golden yellow. She immediately took the casserole off the stove and put it aside to cool, but did not take out the dried shrimp inside.
She also needed to use the last bit of temperature in the casserole to roast out the fat from the shrimp until it was integrated with the dried shrimp pickles. After stirring it twice with a spatula, she no longer cared about the shrimp in the casserole, but took another clay pot and put it on the stove.
It’s not enough to just eat dried shrimps, Su Guoer also prepared tea porridge.
This was the dish she was going to make today: shredded shrimp served with tea porridge.
This dish is taken from the chapter on Jiangnan cuisine in the previous dynasty's "Forgotten Street Snacks". It is a dish created by a poor poet in Jiangnan. The ingredients are simple but all found everywhere. It is not restricted by price and is delicious no matter how it is cooked.
However, due to the subsequent war, the poet did not survive and the dish was lost. It was later recorded by a friend, and Su Guoer had the opportunity to replicate this dish, which looks simple but is extremely elegant and flavorful.
She felt that the examiners above would definitely like it.
Maybe it will be selected by the Ministry of Food and rewarded to add this dish to the official meals.
This is also the established rule of the Bian Jing Chef God Conference.
First, add clean water to the casserole, bring it to a boil, put in the rice and stir it repeatedly with a spoon. Don't relax for a moment.
You have to know that it is not that easy to make this rice porridge delicious. It is also extremely difficult to make the soup thick and the rice grains distinct, so Su Guoer needs to keep an eye on the heat and stir it constantly with her hands.
This is indeed a strenuous job, but the result will be good.
Soon, a pot of beautiful white porridge appeared, but it was a little thick and the soup was a little less. Of course, this was intentional by Su Guoer, because the highlight was still to come, so the white porridge was cooked a little thicker.
One of the examiners looked towards Su Guoer because he knew the news in advance.
Knowing that she was forced in by Qingluan, I originally thought she didn't have much ability, but looking at her actions? ... ...It is clear that she is also a good cook. Even if she was not recommended, she would be able to pass the first level by herself.
Why didn't she come herself? The man racked his brains but couldn't figure it out.
Su Guoer filtered out the tea leaves from the cup of Longjing tea she had just brewed and poured all the tea into the white porridge.
This action attracted the attention of the imperial kitchen staff. The old man standing above quickly glanced over and stared at Su Guoer's next move.
After pouring the tea water in, she continued to stir it with a spoon until the fragrant tea water and the white porridge were completely blended into one.
Of course, if you want to make this tea porridge with a strong tea aroma, the first choice is to use better tea leaves, and the ratio of tea water to porridge should be one to one. Only in this way will the porridge have a strong tea aroma, and you can smell the elegant tea fragrance just by getting close to it.
The chief examiner who was patrolling the room had already walked up to Su Guoer and could indeed smell the elegant aroma of tea and... the aroma of burnt shrimp floss beside her.
Unlike the elegant aroma of tea porridge, the aroma of the shrimp floss carries a kind of meaty greasy smell. Just the smell makes people's appetite increase. If you take a bite of it with white steamed buns...
S~The examiner is about to drool just thinking about it.
Su Guoer's action was obviously qualified. No matter what the tea porridge tasted like, she was able to pass the first level of the cooking competition with this unique creativity.
Moreover, even people who have never cooked know that the ingredients used are good, and after all the cooking, the taste is not that bad. At most, the hands were shaken and a little too much salt was added, resulting in a mediocre taste.
But it’s definitely not unpalatable.
Su Guoer advanced without a doubt.
There were a total of four of them who advanced.
One was a clay pot stew made by a bearded man, one was candied sweet potato made by the cook, and one was three fresh vegetables made by a middle-aged man. They all tasted very good. Su Guoer watched the examiners nod their heads repeatedly while eating and kept praising them.
She knew she had met her match.
Earthen pot stew, candied sweet potato, and three fresh vegetables are all popular dishes in Bianjing. Although not all chefs know how to make them, they are definitely not rare dishes or original creations. And making such repetitive dishes delicious and unique is extremely difficult.
This chef's skills must be extraordinary.
She could already anticipate how fierce the ensuing battle would be.
But don't panic, Qingluan guaranteed that she would be able to pass the second level. If she really couldn't, she could just stop at the second level and then do a simple promotion for the store. She always habitually prepared for the worst.
But the results always give her hope and good luck.
Just now, after Su Guoer finished her work, she was about to say goodbye and go back to the restaurant to help, but she was stopped on the way. The person who stopped her was a man dressed as a eunuch.
"Is this Miss Su?"
Su Guoer didn't know how to address him, so she leaned over and bowed politely.
The young eunuch said, "I'm from the Seafood Department. You can just call me Xiao Shunzi."
Su Guoer: "Hello, Eunuch Shun."
The young eunuch's face was filled with smiles. He hurriedly pulled out a silver ingot from his sleeve and handed it to Su Guoer, saying, "This is a gift from the Seafood Department. The tea porridge and shrimp floss you made are very delicious, and we don't have this recipe in the palace, so we thought of recording your recipe in the palace food recipe book. This is a reward for you. It's not much, but it's a thoughtful gesture."
Su Guoer thanked him profusely, "Thank you for taking the trouble, eunuch. Just tell Lord Hai to keep this recipe. It's my great honor to be selected into the palace's cooking recipes. As for the money, you don't have to pay."
Eunuch Shun: "Hey, that's not true. I have to give you some money. It's not much, just a little token of my appreciation. Please accept it. By the way... this is a token of my appreciation. Please accept it as well. Remember to say hello to Lord Qing for me."
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