The Great Zhou Dynasty was the most prosperous and flourishing country in the ancient world that Hua Rong had traveled through.
That makes sense; if the industry weren't thriving and prosperous, people probably wouldn't have the inclination to develop the food and beverage industry.
It was precisely because this country was so stable that, along the way, when Hua Rong was broke, he couldn't even find anyone to rob.
You can't possibly rob innocent civilians, can you?
So, despite not originally intending to become a chef so quickly, she ended up becoming one through constant eating.
Then, because she went to so many places and ate so many things, she learned to cook more and more dishes.
result……
#I accidentally became a famous chef#
After becoming a chef, she was no longer satisfied with eating the food she had long been tired of, so she embarked on the process of creating her own dishes.
As it turns out, her learning ability has always been excellent.
While others can apply what they've learned to other situations, she can apply what she's learned to ten.
She actually came up with quite a few new dishes.
During her six months in Wuhu Town, she immersed herself in the study of food while running her restaurant, which catered only to wealthy families, and her life became increasingly leisurely.
However, because so many people came because of her fame, she had to set a rule of only cooking ten tables of food each day.
Wu Lin was special. At first, no one knew about Shi Mei Lou, and it was only because he often came here to eat that she and Dingdang didn't starve.
Therefore, after Shi Mei Lou became famous, she would cook for him at any time, but she still had to pay him.
Dingdang brought out the sliced beef, pudding, and fairy wine to Wu Lin so that he could have something to eat first.
"Sigh, after being away for half a month, nothing tastes good anymore. Your boss's cooking is really good." Wu Lin sighed sincerely.
The catering industry in the Great Zhou Dynasty was highly developed, far surpassing that of other countries.
The food prepared by those famous chefs makes you wish you had more stomachs.
After eating the food prepared by Hua Rong, Wu Lin often felt that the dishes made by the famous chefs he supported were barely edible, let alone the dry rations he ate while traveling as a merchant.
Dingdang nodded in agreement as she busied herself cleaning the building.
Like him, he used to be able to eat anything as long as he wasn't hungry, but now he's been raised to the point where he can only eat what Hua Rong makes.
This made him often despise his own depravity.
He glanced at the sliced beef and steamed rice cake on Wu Lin's table, then stared at the wine pot on Wu Lin's table and swallowed hard.
He asked somewhat absentmindedly, "Mr. Wu, is it good?"
Wu Lin gave a thumbs up: "Of course it's good! Especially this divine brew, I don't know how your boss brews it."
Dingdang felt really hungry.
He knows how to make these dishes, but just knowing isn't enough to make them taste the same!
Take this pudding cake, for example. It looks simple, but it's not as complicated to make as other dishes.
The tenderest white stalks must be picked just as the sun rises in summer, and after being cooked before the dew has evaporated, they must be finely ground into powder.
Then, it is steamed dry under the warm but not scorching sun, mixed with rice flour, white syrup, and mountain spring water, shaped into various forms, and steamed until cooked.
If any link in the process goes wrong, it won't taste the same.
For example, the rice noodles and white maltose must be freshly ground and made absolutely fine; the water used to steam the cakes must be spring water, with spring water collected twelve hours after rain being the best.
The "Immortal's Brew," which costs two hundred taels a pot, is even more complicated.
It's called "Divine Brew" because the brewing process has extremely strict standards for ingredients, environment, season, hygiene, and storage time, making it practically impossible for even the gods to brew.
Dingdang knew that Hua Rong was able to make this divine wine by accident.
Later, in order to increase the success rate, they spent an unknown amount of money and time, and Dingdang still feels heartbroken when she thinks about it now.
Hua Rong was busy in the kitchen in the backyard. The kitchen was spacious and bright. To improve the lighting, Hua Rong had renovated the kitchen and installed a total of sixteen windows on four sides.
A gust of wind, carrying a few drops of rain, blew into the kitchen and landed on Hua Rong, who was butchering a duck and extracting its marrow by the window, bringing a touch of spring chill.
The marrow used to make this duck marrow is obtained by removing the meat from the duck leg, leaving the bone, breaking it open, and extracting the marrow, which is then used as a garnish on a plate of fresh bamboo shoots.
To make the marrow taste good, various seasonings and condiments must be added.
The most important seasoning is vinegar, which was created by Hua Rong herself and named "Fairy Vinegar".
The reason it's called this vinegar is because the main ingredient is flowers, a total of six hundred kinds of flowers.
In order to produce the product, Hua Rong worked tirelessly, sometimes in the north of Da Zhou, sometimes in the south. In short, the effort he put in was considerable.
The bamboo shoots used as the main ingredient are dug up from the bamboo forest after the first thunderstorm in winter and then stored in an ice cellar.
When the dish is ready, cook it in a secret brine and then plate it.
Then garnish the surrounding area with the prepared fairy vinegar.
Bamboo shoots look yellowish-white and translucent, elegant and clear, and taste salty, fresh, crisp, tender and refreshing.
Rouge goose breast is made by killing and cleaning a goose, removing the meat and bones, freezing the bones, and taking them out of the ice cellar when needed. The meat is then salted for at least forty-nine days and at most eighty-one days.
Goose meat aged less than 49 days or more than 81 days is considered unusable, while meat aged in between can be used in dishes.
After marinating the goose meat, cook it until it turns red.
Finally, pour the goose bone broth, which has been simmered for more than three hours, over the goose meat. This makes the red color of the goose meat even more translucent, hence the name "rouge".
As for the most crucial element of this eggplant and egg soup, it is naturally the eggplant.
This dried eggplant dish is also known as dried eggplant. The dried eggplant is made from the tenderest eggplants. If any of them are even slightly old, they cannot be used in the dish.
Before making eggplant casserole, the eggplant needs to be soaked in a broth made with 81 ingredients, including honey, star anise, and dried cinnamon, for an hour after it has cooled down.
Too short a time won't work, and too long a time will be even worse.
Then the eggplant is cut dry and sun-dried during the hottest part of the day. It needs to be sun-dried for a total of ninety hours before it can be used in dishes.
These eggs are selected from eggs laid by farm-raised hens, and they must be double-yolk eggs.
When the dish is finally finished, the soup is clear, the eggs are golden, the scallions are green, and the eggplant is grayish-white, making it very beautiful.
It tastes even better, soft and fragrant, melts in your mouth, and leaves a lingering fragrance on your lips and teeth.
Wu Lin ate to his heart's content, finishing all the dishes, and was so exhausted that he could no longer walk.
Hua Rong could only ask Ding Dang to take him back, and then went to the backyard to think about new dishes.
She recently noticed that the locust flowers in the town were blooming beautifully, which reminded her of a locust flower and glutinous rice soup she had eaten somewhere before.
When I first tasted it, I thought it was the ultimate delicacy in the world, but now, looking back, it still falls short.
She plans to refine this locust flower glutinous rice soup, so that she can add another dish to her "Delicious Recipes" book.
"Is Chef Xie here?" A sharp voice rang out, making Hua Rong frown.
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