Chapter 239
"This red envelope is ready."
"Yes, I understand."
After Lin Nanzhi handed him the red envelope, he went to the small kitchen inside. Everyone was cutting salsa and chatting while they were cutting. There was only kelp on the table, which was soaked in salt. There was also cut cucumber on the table. The cucumber and salsa were the cold dishes they had this morning.
There are not many dishes during the day, only twelve, six meat and three vegetable hot dishes, and three cold dishes.
Everyone was preparing breakfast at the moment, and no one knew what to do for dinner. When Lin Nanzhi arrived, he greeted everyone and then got busy.
We processed a lot of ingredients yesterday. All the stewing and frying were left to the chef, and the small kitchen only had to make cold dishes and steamed dishes.
"Zhizhi, we have never made cold and steamed dishes like yours, and we don't know how to make them. What do you think we should do?"
There are still many things that need to be prepared in the small kitchen, including six cold dishes such as mouth-watering chicken, brine platter, cold mixed black fungus, husband and wife lung slices and brine white goose, as well as several steamed dishes such as braised pork with preserved vegetables, steamed egg with clams, cabbage and chicken rolls, steamed white pigeon and eight-treasure rice.
Lin Nanzhi thought for a moment and said, "You all know how to make cold black fungus salad, braised pork with preserved vegetables, and eight-treasure rice pudding. Just make this first. It's almost done. I'll take care of the rest."
"Is it okay?"
"OK."
After saying that, Lin Nanzhi also started making it.
Steamed dishes need to be steamed in a pot, which takes a little longer, so let’s do the steamed dishes first.
There was not enough room in the kitchen, so Lin Nanzhi went into the inner room and started preparing the food.
Steamed dishes include steamed eggs with clams, steamed pigeon and cabbage and chicken rolls.
Cabbage chicken roll is relatively simple. Prepare 200g chicken breast, 15ml soy sauce, 50g chopped green beans, 10ml cooking wine, 2g chicken essence, some cabbage leaves, a little pepper and a little salt. Chop the chicken breast into pieces and put them in a bowl. Add all the ingredients and mix well. Marinate for 15 minutes.
Then wash and peel the prepared cabbage, blanch it in water for one minute, cool it down and drain it, then use the cabbage to wrap the minced chicken breast. Then place the wrapped cabbage rolls with the seam facing down so that the filling will not be exposed when making it later.
This will be ready in ten minutes, so there is no need to prepare it now, so Lin Nanzhi first made the steamed white pigeon, but he couldn't find the pigeon after searching for a long time, and he couldn't help but widen his eyes.
She searched everywhere but couldn't find him, so she went out to ask Lin's father. He used to be the head cook in the kitchen, but today, because they were the host family and the girl's father, it was not his turn to cook, so he just wandered around in the kitchen.
In addition, he is also responsible for purchasing ingredients.
As soon as she went out, she saw Lin's father and asked:
"Dad, did you buy vegetables but not pigeons?"
Father Lin: “!!!”
“I forgot.”
Finished!
Lin Nanzhi opened his hands.
The dishes for the wedding banquet were all ordered in fixed quantities, and it would be unlucky if one was missing. Lin Nanzhi took a look and finally had no choice but to go home, ride his electric donkey to the inn and get the dried wild mushrooms that were prepared for soup. He also went to the supermarket to buy some mushrooms and ingredients to prepare a mushroom soup.
After soaking the mushrooms, go ahead and make other things. There is no rush to make the mushroom soup.
The clams were placed in clean water when they were bought. It has been a long time since the water was changed today, and the sand has been spit out enough. Lin Nanzhi brought in the bucket and used a new toothbrush to scrub the surface of the clams clean.
There were 72 tables booked, plus two tables prepared just in case, which made 74 tables in total, so 74 servings needed to be made. There were a lot of clams, a whole bucket, which was divided into two buckets. It really took Lin Nanzhi a while to clean them.
After brushing the clams clean, pour clean water into the pot. After the water boils, add the clams, cooking wine and shredded ginger and bring to a boil again. Blanch for 30 seconds, then remove and rinse in clean water.
Prepare a shallow plate and place four or five blanched clams on the plate one by one.
Crack the eggs into a bowl, add appropriate amount of salt and water and stir evenly in one direction. Clams have a slightly salty taste, so you can add less salt.
Then filter the egg liquid and pour it into the plate containing the clams. The amount of egg liquid should not cover the clams. If there are a few bubbles in the egg liquid, you need to scoop them out with a spoon. Finally, just steam them in a pot.
If there are a lot of steamed dishes of each kind, just use a large steamer to steam them all to avoid the smell of the food mixing. Each portion needs to be covered with a layer of plastic wrap.
In this case, you just need to wait for it to steam for ten minutes and then sprinkle it with hot oil.
Next is the mouth-watering chicken. Since it is a cold dish, it is naturally served cold.
More than seventy servings do not require more than seventy chickens, after all, each chicken is very big, and the main dish is more in small quantity, so about fifteen chickens are enough.
The chicken was killed early in the morning and was now washed and placed in a large basin, which saved her a lot of trouble.
Just take a large pot, fill it one-third with water, put the chicken in the cool water, cover it and cook until the chicken is cooked, which takes about 15 minutes.
While waiting, Lin Nanzhi boiled the brine for the brine platter.
The Chaozhou-style brine platter with pig's tail and ox's bee tripe as the main ingredients is a simple home-cooked dish. The main ingredients are pig's tail, ox's bee tripe, pigeon, fatty intestines, soybeans, spices, broth, shrimp, soy sauce, oyster sauce, and Chu Hou sauce.
The method of making brine is to use old chicken, soup bones and longan to make a thick soup. Pour the boiled soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar, brown sugar, and a little fish sauce to make the soup light brown. Add salt to make it slightly salty, add spices (galangal, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander, cumin, grass fruit, licorice, and sand ginger slices) and cook. Bring the soup to a boil and pour in sesame oil.
Finally, blanch the ingredients including pig's tail, beef tripe, baby pigeon, fatty intestines, soybeans, spices, broth, shrimp, soy sauce, oyster sauce, and Chu Hou sauce, then pour them in to cook. Finally, simmer over low heat for an hour, then simmer for 30 minutes, then take out, cut, and serve.
After these are cooked, the chicken in the pot is also ready. Take it out and put it in cold water for later use.
Chop the chili, onion and coriander, crush the peanuts, take a bowl, add 4 spoons of light soy sauce, 1 spoon of chili oil, 1 spoon of vinegar, a little sesame oil, peanuts, sesame seeds, onion and coriander, and mix into a fragrant sauce.
Take out the cooled chicken and tear it apart.
After that, just pour the prepared sauce into it, stir evenly, put it in a plate, and the mouth-watering chicken is ready. But it is not necessary now, because there is still a long time before the evening, and if it is marinated for too long, it will not taste good.
Finally, there were halved goose, hot pot and pork lung slices, cabbage and chicken rolls, and mushroom soup.
There was no rush to make the cabbage and chicken rolls, nor the mushroom soup. Lin Nanzhi wanted to make the halogen goose first, but Lin's father said that there were a lot of mustard greens and not many vegetarian dishes, so the halogen goose that had not been cooked yet was removed. After all, the halogen cold dishes included a platter and husband and wife lung slices, and two were enough.
Afterwards, I replaced the halved goose with the simplest green bean soup. There were plenty of green beans at home, so I just picked them directly from the fields.
The remaining dishes had to be prepared in the afternoon, because Yu Ze came with the wedding procession in a lively and noisy manner. Except for the chef who was preparing lunch, everyone else went to watch the excitement.
Lin Nanye is no exception.
Of course, she didn't come to see the excitement, but to see if Wen Jiunian had arrived.
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