Chapter 265 Mutton Soup Bun
Pour an appropriate amount of mutton soup into the pot, add the broken steamed buns and soaked black fungus, bring to a boil over high heat and then simmer for a while over low heat.
Add the chopped lamb slices and softened vermicelli, then add appropriate amount of salt to season.
Pour the cooked mutton soup with steamed buns into a bowl, sprinkle with coriander and chopped green onions, and pair it with the seasoned red chili oil and pickled sugar garlic. It’s just delicious.
"Mom, it's time to eat."
"Oh, okay, I'll go get some help!"
Mrs. Pei was supported by He to sit at the table, and was stunned when she saw the dazzling array of dishes on the table.
The red-oil meat slices floating in the celadon bowl are trembling in the soup, the golden tofu bubbles are soaked in the sauce, and the steaming hot mutton soup wrapped in the burnt aroma of the bread goes straight to one's nose.
The millet, red dates and wolfberry porridge looked very appetizing, and there were also pastries. She subconsciously clenched the handkerchief in her hand. She had been bedridden ever since Mrs. He passed away, and hadn't tasted such a lively banquet for decades.
"This... this was all done by Meng Niang?" Old Master Pei's Adam's apple rolled, his eyes fixed on the plate of glowing spicy chicken cubes.
I remember when I was eating dry rations in the military camp, what I craved the most was the food made by the cooks in Shu.
Xu Qingmeng was carrying the last dish of mutton soup steamed bun in. "Grandfather, try it and see if it suits your taste."
Pei Cheng already knew Xu Qingmeng's cooking skills. He picked up a piece of fried crispy pork lard and said with a "crunch". "What is this? It's delicious!"
Pei Cheng and others all came from the capital. They had grown up in wealth and status, so naturally they had never eaten it before. Even He had never eaten it before, but everyone believed in Xu Qingmeng's craftsmanship.
"Uncle, this is lard residue. It can be used for cooking or anything else. It's freshly fried, so it tastes very crispy."
Madam Pei picked up a piece of steamed millet cake and took a bite. She was suddenly stunned. The cake was as fluffy as clouds, and the sweetness melted on the tip of her tongue. It was even softer than the cakes in the Eight Treasures Pavilion in the capital.
"Mother." He handed over the bowl of millet porridge, "Mother Meng has been cooking it for a long time. It is good for your stomach. Please try it."
Suddenly, a "dong" sound was heard during the banquet. Everyone turned their heads and saw Mr. Pei holding a bowl of mutton soup with steamed buns, and he didn't even realize that the white soup had splashed on his beard.
The old man sighed with satisfaction and patted Pei Cheng's back heavily. "I heard you say along the way that my granddaughter-in-law's cooking skills were good, but I thought you had never seen the world."
Yun Sheng held up a half-eaten piece of sweet and sour pork ribs and laughed, "Grandpa, your beard is dancing!"
As she was talking, she accidentally knocked over the bowl beside her. Just as He was about to stand up, she was stopped by Old Madam Pei. "Wan Niang, let them make a fuss!" The old lady gently stroked the back of her hand. "I've been looking forward to this noisy and lively scene for decades."
Pei Cheng was secretly putting the third piece of fried meat into Yun Mo's bowl, while Old Master Pei was talking to Gu Yunyi about interesting things in the army.
He looked at this lively scene, it was great!
Tomorrow is New Year's Eve. She had not expected to be able to reunite with her parents. When Shen Hongxin was alive, she seemed to have never thought of this.
After he left, every time she felt like she couldn't go on, she always wondered if she was too selfish. If it weren't for Meng Niang's appearance, their lives would have been even more difficult, and Yun Yi would have...
But now it seems that God still favors her!
The Gu family had dinner late today. Pei Cheng was busy with military affairs, so he hurried back to the barracks after dinner.
The two old men seemed to have endless things to say, perhaps they wanted to tell He everything that had happened over the past few decades.
Xu Qingmeng was packing up the things Pei Cheng sent over and thought of a very famous dish.
Buddha Jumps Over the Wall.
Buddha Jumps Over the Wall is a dish that takes a long time to prepare, but it’s still early, someone is frying the food, and there’s Xinting, so she’s not worried.
This is also quite troublesome to make, as it is quite complicated as to which ingredients should be soaked in water, soaked in oil, steamed, boiled, cooked or fried.
Not only that, you also need a pot of broth and rice wine.
Buddha Jumps Over the Wall is a specialty dish in Fuzhou City, Fujian Province, and belongs to the Fujian cuisine.
There are many theories about the origin of Buddha Jumps Over the Wall. One theory is that during the Daoguang period of the Qing Dynasty, officials from the Fuzhou Government Money Bureau hosted a banquet for Fujian Governor Zhou Lian, and a dish called "Fu Shou Quan" was served on the table.
Scout Zhou Lian was very satisfied with the dish, so he ordered the chef Zheng Chunfa to imitate and improve it. Later, Zheng Chunfa opened a restaurant called "Sanyouzhai" on East Street in Fuzhou. He served this dish at a gathering of scholars, who praised it highly.
Someone even improvised a poem: "When the dish is opened, the aroma of meat wafts to the neighbors; when the Buddha hears it, he abandons his meditation and jumps over the wall." From then on, this dish was called "Buddha Jumps Over the Wall."
Of course, there is another version. According to Mr. Li Tong's records, this dish was invented by a group of beggars. They poured all kinds of leftovers together and were accidentally discovered by a restaurant owner, who thus created "Buddha Jumps Over the Wall".
However, Buddha Jumps Over the Wall was first created by Zheng Chunfa, the owner of the "Juchunyuan" restaurant in Fuzhou during the Guangxu period of the Qing Dynasty, and gradually became one of the representatives of Fujian cuisine.
There are no specific ingredient requirements, but some basic seafood and so on are indispensable.
In the afternoon, Xu Qingmeng began to rummage through the pile of dried seafood at home, first picking out what he would need for the next day.
Gu Yunyi was originally reading in the study room, but when he saw her rummaging around with something, he followed her in.
"What are you doing with all this? You're going to make these dried seafood for the New Year's Eve dinner tomorrow?"
Xu Qingmeng nodded; "Well, I plan to make a big dish."
"You are already very tired every day, there is no need to make such trouble."
Xu Qingmeng looked at him and said, "This is the first time that Grandpa and Grandma have celebrated the New Year with Mom, so we can't be careless. And I want you to try it first. If nothing goes wrong, this will become Zhuyunzhai's first signature dish."
Signature dish?
In fact, Gu Yunyi had never heard Xu Qingmeng talk about how Zhuyunzhai would be operated.
After all, his wife’s cooking skills are so good that whatever she cooks is delicious. Gu Yunyi feels that every dish can become a signature dish as long as it comes from her hand.
But today Xu Qingmeng specifically brought it up, and Gu Yun became interested in this dish.
"But you picked up all these dry goods just to make this one dish?"
Xu Qingmeng nodded, looked at him and said, "This is only part of it. We also need to prepare chicken, pork, tendons and so on. I plan to go to the streets and make a pot of broth tonight, and then process these ingredients so that we can stew them tomorrow."
"I have to prepare it tonight. Why does it take so much time?"
"You don't understand this, all the delicious food comes from waiting."
(End of this chapter)
Continue read on readnovelmtl.com
