Rebirth: Bringing a Husband to a Well-off Society

Chapter 663 Returning to the Door (3)

Shen Lu had planned it long ago. When Gu Xixue returned home, she had to do something good for her. Let's not talk about anything else. This time I went back to Huai'an. I really don't know when I will come back. Besides, Gu Xixue I always love to eat the food she cooks.

The practice of this quail was also seen by Shen Lu in Chapter 46 of "A Dream of Red Mansions".

It was about Wang Xifeng persuading Mrs. Xing not to go to the old lady because the old man wanted to marry a mandarin duck, and then said: "When I came, my aunt brought two cages of quail, and I ordered them to fry them. .” This is the origin of the red dish of fried quail.Because quail has the value of food tonic, it also shows its talents in the development of red cabbage.

This dish did not come for nothing, and naturally there are textual research and analysis. There are different ways of cooking quail, crispy quail, and oil-pressed quail, each with its own merits.Gourmets have different tastes, some like raw fried, while others like cooked fried or other preparation methods.

Among them, only the main ingredient: 10 live quails, about 100 grams.

Ingredients: 200 grams of lettuce, 50 grams of sesame, 4 eggs, 75 grams of flour.

Seasoning: 3 grams of salt, 30 ml of Shaoxing rice wine, 15 grams of pepper, 150 grams of sesame oil, appropriate amount of onion and ginger, a small plate of pepper, and a small plate of tomato sauce.

Shen Lu first arranged for Gu Xicheng to slaughter the quail, shed its hair, remove its internal organs, and wash it.

The quail had just arrived in her hands. She picked out the quail breast with a knife, removed the tendons, patted the pine with the back of the knife, put the flower knife on it, and marinated it with salt, rice wine, pepper, green onions, and ginger for a while.

Shen Lu removes the yolk from the eggs, and puts the egg whites in a basin to whip them up with an egg whip, then adds an appropriate amount of flour and mixes well.

At this time, stick the quail breasts one by one with flour, then fill them up in the whipped batter, and spread sesame seeds on one side of the batter, and deep-fry them thoroughly in a hot sesame oil pan.

After the lettuce is washed, spread it around the plate, put the fried quail in the middle, and add some homemade sauces.

In the past, Shen Lu didn't like anything else, but only liked to study some food, and in modern times, all kinds of food are good, and the most famous classics, among which is "Dream of Red Mansions".

The food and dishes in this book, no matter their appearance or taste, as long as they can be cooked, they are not bad. The only thing is that it is a waste of effort.

Fortunately, Shen Lu has always been very patient with food, so she is not afraid that it will waste her time.

Shen Lu made another delicious eggplant dish, which she learned in No. 40 of "A Dream of Red Mansions". When she watched it, she couldn't help laughing.

It is written in the book: Sister Feng was ordered by Jia Mu to take some eggplants for Grandma Liu to eat, and Grandma Liu ate it and said, "Don't coax me, the eggplants have come out of this smell, we don't have to grow food anymore, we just grow them." Eggplant."

The recipe of this dish is introduced in detail in the book, so Shen Lu also learned it. Sister Feng explained to Grandma Liu: "Remove the skin of the eggplant that was just picked, and only need to clean the meat and cut it into pieces." Dingzi, fried in chicken oil, then use chicken breast meat and fragrant mushrooms, new bamboo shoots, mushrooms, five-spice rot, dried fruits of various colors, all cut into dices, simmer in chicken broth to dry, collect sesame oil, add bad oil Mix it, put it in a porcelain jar and seal it tightly, take it out when you want to eat it, and mix it with fried chicken and melon."

Shen Lu also did some special research and analysis, only to know that this eggplant can still have so many benefits.

Eggplant is also known as Luosu, Kunlun melon, purple melon and so on.It belongs to Solanaceae and is an annual shrub-type herb vegetable.Eggplant is sweet and cold in nature and flavor, non-toxic, and has the effects of dispersing blood, relieving pain, astringent, hemostasis, diuresis, and detoxification.It contains a lot of vitamins, and eating more can increase the resistance of microvessels and prevent brittle blood vessels from bleeding.Eggplant can be cooked in a variety of dishes.

"Eggplant" uses eggplant as the main ingredient with various dried fruits, which is extremely nutritious.The finished dish tastes salty and fresh, has a strong bad smell, is slightly sweet, and has bright color and luster.

"Eggplant" is the most detailed dish written in "A Dream of Red Mansions", so Shen Lu has learned the essence and cooked it very seriously.

Gu Xicheng saw her being so attentive and tossing so hard, and he didn't want to disturb her, and only helped her when she needed it.

It is written in that book: After eating it, Grandma Liu said: "Don't coax me, the eggplant has come out with such a smell!"

If this eggplant is cooked normally, it will naturally not have such a taste, but it took a lot of patience to make it. Shen Lu also prepared for this dish for a long time.

Originally, this dish is something extraordinary people have seen and eaten, not to mention that no one is willing to make that kind of effort, so it is naturally rare.

"Fish" refers to dried fish that has been cut open and dried, such as "beef squid" and "bamboo shoot", which are dried flakes marinated in vinegar. "Eggplant" is sliced ​​sliced ​​dried eggplant pickled in vinegar.

Shen Lu has prepared the main ingredients: 500 grams of eggplant and 100 grams of turtledove meat.

配料:桃仁5克、杏仁5克、腰果5克、榛仁5克、松仁5克、榄仁5克、花生仁5克、莲子5克、板栗5克、五香豆腐干5克、鲜蘑5克、香菇5克、红绿青椒16克、鸡蛋一个。

调料:花生油100克、糟酒30毫升、鸡油15克、酱油10毫升、盐3克、糖2克、绍兴黄酒25毫升、水淀粉30克、鸡精03.3克、清汤100毫升、葱姜蒜各适量。

Then carefully peel and slice the eggplant, cut the eggplant slices into squares with a knife, and then cut them into even small dice for later use.

After that, she washed the turtledove meat that Gu Xicheng had handled well with water, drained the water, patted it lightly with a knife, put a flower knife on it, and cut it into small dice for later use.

Afterwards, all kinds of dried fruits are peeled and deep-fried until crispy.Shuifa shiitake mushrooms, fresh mushrooms, dried tofu, and red, green and green peppers are cut into small dice and set aside.

Gu Xicheng went to light the fire with a wink, Shen Lu was also very attentive, put the pot on the high heat, put in chicken oil, deep-fried the diced eggplant into golden yellow and drained the oil.

Leave a little base oil in the pot, add shallots and ginger slices and stir until fragrant, then add diced eggplant, lees, soy sauce, salt, sugar, vinegar, clear soup, simmer the diced eggplant to taste, add a little gorgon powder, take out a spoon and pour in in the basin.

Shen Lu took another pot and put in peanut oil and boiled it until it was half-ripe. Gu Xicheng had already practiced the ability to cook two pots at the same time.

Shen Lu divided the added turtledoves, and then added fresh mushrooms, shiitake mushrooms, dried tofu, red and green peppers and various dried nuts. After the fragrance is released, pour in the separated main ingredients and ingredients, quickly cook in a bowl of juice mixed with salt, distilled spirits, sugar, chicken essence, clear soup, and water starch, turn it upside down a few times, and take out a spoon to cover the diced eggplant. .

This smell has slowly come out during the process of Shen Lu's cooking. It is worthy of a lot of effort, and so many preparations in advance, and so many seasonings.

Seeing Shen Lu doing that, Gu Xicheng didn't know what kind of dishes he could cook, but now it seems that it is not bad after all.

(End of this chapter)