Chapter 60 Starch
This starch can be used to make acorn jelly, which can be preserved for a very long time.
However, these things are generally more popular in Sakura Country, so they are usually exported.
The local products are abundant and there is no shortage of food, so people prefer the refreshing pea jelly.
I don’t know how much effort it takes to make this acorn jelly. If I hadn’t picked up so many acorns, it wouldn’t have been so troublesome.
…
The next day, Bai Mengmeng went to buy the ingredients and then posted photos in the group.
[Chef Bai from Qiong Ye Restaurant: Today we're making osmanthus-flavored pig intestines.]
【Maruko Aijunjun: ???】
[Brother Jie: These two dishes... can appear at the same time? ]
[Big Head Loves Meat: Is this... is this some kind of innovative dish? I feel...]
[Fang Fang's face was not square: Boss, are you testing a new dish? ]
Qi Shao: I won't go today. I need to go vomit for a while.
"Master, can these two things really be cooked together?" Bao Gutou helped to clean while holding back his vomiting.
Bai Mengmeng hesitated for a moment: "These two are a perfect match, why aren't you looking forward to it?"
"The sweet fragrance of osmanthus flowers wafts through the air, and pig intestines are so stinky, just think about it and you know it doesn't go together!"
Huaguduo was speechless: "This dish can be made, but I'm not sure how many people can eat it."
Bai Mengmeng was slightly embarrassed and could only shake her head: "I didn't buy many pig intestines today, so I can try it first. If it doesn't sell well, let Liangcha take care of it?"
As soon as the words fell, a chill rose from behind, and Bai Mengmeng felt goose bumps all over her body.
Turning around, he saw the eldest disciple standing behind her with an expressionless face, staring at her indifferently.
Bai Mengmeng could only pretend that she saw nothing and turned her head quickly. She said nothing and knew nothing.
…
While Huaguduo was cleaning the pig intestines, Bai Mengmeng thought about it and decided to make another sweet dish with osmanthus, the famous osmanthus candied lotus root.
No one should find this strange. After all, this dish is very famous throughout the country. It is not only soft, sweet, but also suitable for people of all ages. It can be said that men, women, young and old all love to eat this dish.
Bai Mengmeng also specially selected large pink lotus roots that were particularly well-proportioned, fresh and tender.
This lotus root is the freshest. When I brought it back from the market, it was still very moist and the mud had not dried up yet.
Easily peel off the skin on top. Oh, both sides must be sealed. Once you buy one with a hole, it will be filled with mud and you won’t be able to clean it even if you wash it hard.
And it also smells like mud, how do you know it doesn’t taste good?
Bai Mengmeng cut the big ones and added glutinous rice that had been soaked for four hours. She filled the pot with the farm-made glutinous rice and stuffed it tightly. It would expand when the glutinous rice was cooked and fill every space.
After finishing, Bai Mengmeng put the cut head back and sealed it with a toothpick.
In order to prevent the skin from oxidizing, Bai Mengmeng worked quickly. In a short while, she filled the basin and put it in clean water.
Wang Hao had already lit the fire and started the pot. Bai Mengmeng put the lotus root into the aluminum pot and poured in the prepared stewing water.
To make it look better, red yeast rice is added to the water. It is a natural pigment that is healthy, appetizing and can also make the lotus root look rosy.
Then I added enough rock sugar and a little salt to make the sweetness more prominent.
However, this dish is not so easy to cook. If you want it to be soft and tender, you have to increase the heat and stew it for several hours.
Wait until it is fully cooked, then add juice, drizzle with osmanthus honey, and add some dried osmanthus flowers for garnish. This osmanthus candied lotus root with a full autumn flavor is ready.
When the lotus root was ripe, Bai Mengmeng took this opportunity to braise the pig intestines, but she actually felt a little regretful.
This thing is troublesome to make and even more troublesome to wash.
It can be sold at a higher price then.
…
At noon, a black business car stopped quietly in front of the Qiongye Restaurant.
Although it was still some time before dinner time, the first group of guests had already arrived at the room.
Looking at the old man getting out of the car, Bai Mengmeng widened her eyes in disbelief.
Isn’t this the old man Qi who is celebrating his birthday?
At that time, Qi's father and mother came to invite her specifically, wasn't it just to get her to come and prepare a birthday banquet for this old man? That was a huge event.
But now, this old man came in with several other old men, each of whom looked very imposing and wealthy, which was really out of place with her small farm house.
Bai Mengmeng had just finished processing half of the pig intestines and was speechless for a moment.
But within two seconds, she figured it out. No matter who came, today's dishes were osmanthus pig intestines and osmanthus candied lotus root. If he didn't want to eat them, then forget it.
"Boss, long time no see. Do you still remember me?" Mr. Qi smiled and was approachable without any airs.
Bai Mengmeng wiped her hands twice and walked up.
"Grandpa, why are you here today?"
Qi Hongming's face was full of wrinkles, and he was beaming with joy: "I had your food on my birthday before, especially the Dinghu Shangsu. It has always been unforgettable. I think it is much better than Bodhi Pavilion. This is a gathering of our friends, and I brought them here to try it."
The other old men didn't look like ordinary people either, but at this moment, they didn't show any contempt and seemed quite cultured.
Bai Mengmeng felt a little strange.
"Sorry, old man, today is not a completely vegetarian meal. You shouldn't eat large intestines."
Qi Hongming didn't care: "I'm the only one eating vegetarian food, and they won't eat it. Just serve the food."
The other people nodded and said, "Boss, go and do your work. Don't worry about us."
The old men chose a place to sit down.
“Why are there only two dishes?”
"Is the food in this restaurant a little weird?"
Seeing the dish on the blackboard, someone chimed in: "Osmanthus Pig Intestines?"
One of them, named Zeng Guohai, suddenly laughed.
He is a famous gourmet and has studied various cuisines.
"This pig intestine osmanthus is not made of real osmanthus."
Everyone was immediately surprised: "What do you mean?"
Zeng Guohai slowly explained: "It's just that the dish name contains osmanthus, but it's not actually made with osmanthus. I guess it's salted egg yolk, which is the case with many dishes."
"For example, the Cantonese dish osmanthus flakes is actually pork wrapped in salted egg yolk, paired with ice meat. It is rich and delicious, and it is a very rare delicacy. I think I also use salted egg yolk with large intestine in this restaurant."
Osmanthus is weird, but it fits the bill with salted egg yolk.
Although salted egg yolk is a bit unpresentable, it has a soft and fatty texture without being greasy. When paired with salted egg yolk, it is indeed a common delicacy in the eyes of those who really know the dish.
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