As she directed, she cut the peeled eggs in half and removed the yolks. Under her direction, the kitchen was surprisingly organized despite the chaos.
Cut a hard-boiled egg in half, remove the yolk and set it aside. Pound fresh chicken breast repeatedly with the back of a knife until it becomes a paste. Then, finely chop pork belly into minced meat, add diced water chestnuts, hard-boiled egg yolks, minced scallions and ginger, soy sauce, salt, sesame oil and cornstarch, and stir until the meat paste becomes sticky. Take a ball of meat filling and stuff it into the hard-boiled egg white to form a complete "egg", red on top and white on the bottom. Then steam it over high heat until cooked, and you will have two-colored "Mandarin Duck Eggs".
Candied yam with taro was a novel dish for people in the Tang Dynasty. Sugar frosting was extremely expensive in the Tang Dynasty; even Old Hu's family only had three jars of sugar frosting. Today, on Eleventh Sister's wedding day, he actually brought out all of them.
Peel and cook the yam and taro. Slice the yam into thin slices and the taro into chunks. Heat oil in a pan and lightly fry the yam slices until they are set. Remove them from the oil and leave only a little oil. Add three tablespoons of white sugar and stir-fry over medium-low heat until the sugar is completely melted and turns golden. Add the fried yam slices and taro and stir-fry quickly to coat each yam slice with the sugar syrup. Finally, sprinkle with a handful of roasted sesame seeds and serve on a plate greased with sesame oil.
Even plump chickens and ducks that have been plucked and cleaned are easy to cook. Put the chicken in a pot of cold water, add scallions, ginger slices and a little cooking wine to remove the fishy smell. After cooking, take it out and put it in cold water to chill. This will make the chicken more refreshing and tender. Then add a seasoning of sesame oil, chopped cilantro, minced garlic, coarse salt and aged vinegar. Cut the whole chicken into small pieces that are easy to eat, and you will have a dish called "Premium White Cut Chicken".
After cleaning the duck, cut it into pieces. Heat oil in a pot, add white sugar and stir-fry until it caramelizes. Then add scallion slices, ginger slices and garlic cloves and stir-fry until fragrant. Add the duck pieces and stir-fry until they are 70% cooked. Add taro and Shaoxing wine and simmer until the color is rich and the duck meat is reddish. The "Braised Duck Pieces" is then ready to be served.
Xu Milu worked quickly, serving up dishes such as cold black fungus and daylily salad, sweet lotus root with osmanthus, stir-fried mushrooms, a platter of various seasonal vegetables, and the Five Blessings Vegetable Rolls.
In the kitchen, tree spirits helped wash the vegetables, their countless branches waving as the washed fruits and vegetables were neatly arranged in basins. The fox girls bustled about, arranging the dishes, so busy they forgot to hide their large tails beneath their skirts. One exquisite dish after another was placed on a plate, then carried out like a flowing stream by the still-untransformed fox cubs on their heads.
Then a monkey spirit brought a wine jar to the table and poured wine. The non-human guests of various appearances sat together with the mortal relatives and friends brought by Lu Wenshan, and they seemed to be in harmony.
The atmosphere in the hall was somewhat solemn. Delicious food and wine, bursting with color, aroma, and flavor, were brought to the table in a continuous stream, but Wei Ying turned slightly to the side, hesitant to touch his chopsticks.
"Yuan Qi, these... could they be illusions? How can they smell so good?"
Cheng Chumo hesitated for a moment, only picking up some fruits and vegetables from the table to drink with his wine, without even glancing at the other delicacies.
There are many strange tales these days, and some people even go to monster banquets late at night. They eat divine delicacies at the banquet, but when they get home, they vomit up nothing but withered branches, rotten leaves, raw meat, and rotting insects. So even though the aroma is so enticing, no one wants to touch their food.
Just then, another dish of radish stewed with mutton was served, its aroma filling the air, the steaming broth making mouths water. Wei Ying, however, couldn't resist any longer, grabbed his chopsticks, and said in a fit of pique:
"It smells so good! I'd even accept it if it were just withered branches and rotten leaves. Let me try it for you first!"
Cheng Chumo was about to stop him, but Wei Ying was faster. As soon as the piece of mutton entered his mouth, the expression on Wei Ying's face froze.
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