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At present, apart from Luo Ying herself, only Xia Xiaofeng and her family of three know about the ancient French restaurant opening in the evening.
Luo Ying checked some related information on the Internet. It seems that there are a lot of private dishes. They serve one or two tables every day, and they have to be booked several days in advance. It is really impressive.
Luo Ying still needs to think carefully about how Luojialou will be run.
Speaking of which, she is still greedy. She doesn¡¯t want to lose the current breakfast guests, but also hopes to attract some guests who are willing to spend more.
She hopes to figure out her own business model. Living in this world, if she only cooks ancient food banquets, a series of ancient French dishes will be too highbrow.
Even in the previous life when they were in the palace, the emperor and queen could eat big fish and meat, as well as porridge and side dishes, and duck eggs and pickled vegetables.
People regard food as their top priority, and the dishes at the banquet are good-looking and respectable, but it is best to eat in large quantities.
??????????????????????????? I¡¯m not in a hurry to open this private restaurant, I¡¯m just thinking about it during this time and looking for my own business method. It¡¯s a trial operation. I¡¯ll try everything.
¡°After discussing with Xia Xiaofeng¡¯s family yesterday, I asked what they wanted to eat today. They said that although the ancient French food is good, they still want something down-to-earth. We, the taller ones, can only eat it once a month.
Luo Ying was thinking about what to do today. In the morning, Chen Lin sent her a message, saying that she would bring a friend over tonight. It was Lao Xia's old friend Lao Qian, who was less than forty years old. At the wine table I actually had a stroke while socializing. Now I have been in the hospital for almost a month, and I am finally discharged from the hospital. I can¡¯t wait to enjoy my free life. Please don¡¯t make the meal tonight greasy, as old friends must avoid that.
Luo Ying naturally responded. This cooking is not static in the first place. The chef also follows the taste of the guests and adjusts the physical condition to perfection. Medicine and food come from the same source.
In the imperial dining room, Luo Ying had to check the pulse of the emperor and empress at that time. The imperial doctor told her what not to eat, what to avoid, and what to eat less. The imperial dining room also kept changing.
Stroke has been a disease since ancient times, and you need to be more careful about your food. Luo Ying remembers that there was a prince in Daliang who had the best food. He was the uncle of the little emperor, Prince Cheng. He liked to eat all kinds of fried meat, barbecue and meat. , he was also too old to have a stroke. The imperial doctor told him not to eat this and that not to eat. The old prince seemed to agree well, but he couldn't eat it in the palace, so he sneaked out and went to the market. Go eat in a restaurant.
It turned out that the physical condition was not good at all. The old prince claimed that he ate like a monk every day in the palace, and even the princess was vegetarian every day. The imperial doctor had no choice but to do so. Later, the young emperor took the queen out of the palace to play and caught the old prince eating and drinking in a restaurant. In order to persuade the emperor's uncle to be healthy, Luo Ying, the first royal cook, was loaned to the palace for two months to teach the palace cooks vegetarian cooking. As a result, after two months, the old prince refused to let him go until he died. The emperor came in person to take Luo Ying back.
Luo Ying couldn't help but laugh when she thought of this past incident. The old prince was also a wonderful man back then. Later, whenever he entered the palace, the old prince would always sneak into the imperial dining room to ask for food from her, and even She complained that the apprentice in the palace was not as good as her in craftsmanship, so she could only barely eat.
Although stroke patients have different constitutions, many of them have a constitution of yin deficiency and yang hyperactivity, and they should never eat nourishing, hot and dry foods. From the perspective of modern medicine, stroke is a disease related to cerebrovascular diseases. Foods high in fat, oil, salt and sugar should not be eaten.
Luo Ying thought for a while, and in terms of lightness, Huaiyang cuisine is the best, low in oil, salt and fat. Although she has a recipe in mind, she also needs to have the ingredients. The film and television city is located in the north, and many of the ingredients in Huaiyang cuisine are not It's easy. What she will eat tonight depends on what she buys in the market.
After selling out the breakfast, Luo Ying locked the door and went to buy ingredients. There is a farmer's market in the living area, where the vegetables are fresh and affordable, and many local farmers come here to sell local pork, wild vegetables, etc. Even in winter, there are many selling frozen apples and pears.
Because of the cold weather, many vendors would be late to deliver their goods. Luo Ying came at the right time to have new ingredients. This was also a pattern she had figured out.
The country of China has a vast territory and rich resources. It is now January, and the people in the north are all wrapped in cotton-padded jackets amid the heavy snowfall, while the people in the extreme south still have their arms exposed. When Luo Ying opened the door a few days ago, she saw someone naked from the waist up, saying they were going for a winter swim.
Luo Ying could only lament that people in this world really have all kinds of hobbies.
After choosing in the market and leaving an address for delivery, Luo Ying slowly walked back. In this world, food from different regions from all over the world gathers here, which is naturally good. But the taste of some vegetablesThis big boiled dried shredded rice is made with razor clams and seafood to enhance the flavor in spring. In summer, crispy shredded eel is added, which is sweet and crispy. In autumn, new crabs are used, and the soup is golden and the crab fragrance is pleasant. In winter, Use rare vegetables, soft and tender green, adding a refreshing feeling. ¡¾Note¡¿
Luo Ying doesn¡¯t like to add too many condiments, so there are only a few ingredients for this big boiled dried shredded rice.
When it was brought to the table, the large white soup plate was filled with clear and shallow soup stock, without any trace of oil. The dried shreds and ham shreds gathered together to look like a hill, and at the top, the green onions were green and breathtaking. gratifying.
"Old Qian, try it." Xia Xiaofeng greeted his old friend and started to eat. Today's big boiled dried shreds, whether it is shredded ham or dried tofu, looked as thin as hair. He thought about the golden noodles and Wensi tofu that the boss had made before, plus today's dish, which were all good dishes that showed off his knife skills.
Lao Qian and Lao Xia were just like brothers, and they were not pretentious. They even took a bite with a spoon and chopsticks.
Thin dried shreds are mixed with ham shreds, ginger shreds and green onion shreds. I took a sip of the soup into my mouth. There was no pungent taste from the green onions. The fresh aroma of the ham on top was soaked in the bean aroma of the stock. The dried shreds were filled with the aroma of ham and chicken soup. It was refreshing and refreshing, and the umami taste lingered on my lips and teeth. Wandering between, so delicious! Eating it with the hot soup stock makes your stomach feel even more comfortable.
Qian Wenkui was pleasantly surprised. This old Xia and Chen Lin discovered a delicious place in a mysterious way.
Luo Ying brought out two more dishes, one meat, one vegetarian, and fried rice!
The duck meat is bright red in color, and the tender green onions are crawling on the duck meat. The bright red and emerald green are intertwined. It is really beautiful. The duck juice naturally oozes out on the plate, making people salivate.
People who have suffered a stroke cannot eat red meat, so white meat is better, so tonight¡¯s dish Luo Ying does not use pork, beef or mutton, but duck!
This is roasted duck with green onions. The cooking method is somewhat similar to the Shandong cuisine¡¯s braised sea cucumbers with green onions, but the details are different. Qian Wenkui hasn't had delicious food in the hospital for a long time. Just think about the taste of hospital patient meals. He couldn't wait to pick up a piece of duck meat.
The duck meat is shiny and translucent, soaked in reddish-brown sauce and fragrant. When you bite into it, the duck skin is waxy and soft, and the duck meat is extremely tender. The sauce is salty and fresh, with a strong aroma of green onions. There is even a faint aroma of wine while chewing. A piece of roasted duck with green onions. When you eat the meat, you will have endless aftertaste!
With this rich taste in his mouth, he felt extremely hungry. Qian Wenkui's eyes moved to the fried rice beside him.
?? Shrimp, ham, eggs, and rice with distinct grains, this is Yangzhou fried rice!
Qian Wenkui scooped a large spoonful into the small rice bowl with the large rice spoon next to him. The eggs were fluffy and golden, wrapped in white rice with clear grains. The rice grains were clear and loose, even under the light. It exudes an incomparable luster and smells great! Shrimp, ham, and green beans sit together.
Every grain of gold is wrapped in silver, and every grain of silver is wrapped in gold! It turns out there really is such a Yangzhou fried rice!
He couldn't wait to put it into his mouth. The fried rice was fluffy and dry. As he chewed it, it smelled of eggs, vegetables, fresh and salty. The fried rice was only seasoned with salt. It was light and light, without any redundancy. It was fragrant and glutinous and delicious. , full of delicious flavor!
After taking one bite of the fried rice, I didn¡¯t feel choked at all. I just felt like I hadn¡¯t eaten enough and wanted to eat more!
Qian Wenkui also wanted to eat duck meat, but he saw another dish that he had not eaten yet.
There was a trace of confusion on his face, what kind of dish is this?
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Note: The seasonal recipe of boiled dried shredded silk is from the Internet. The author has modified and quoted it. It is not my original work. I hope everyone knows.
The predecessor of Da Zhu Gansi is "Nine Silk Soup".
There is a record of this "Nine Silk Soup" in the food list of Beiyan in "Tiaoding Collection" of the Qing Dynasty: "Nine silk soup, shredded ham, shredded bamboo shoots, shredded silverfish, fungus, mushroom, Qianzhang, dried bean curd, seaweed, Egg skin, green bamboo shoots, or sea cucumber, shark's fin, dried razor clam, or bird's nest can be added."
Roast duck with green onions is a state banquet dish. Similar recipes vary from place to place. The article is from Shandong cuisine. Thank you to the little angels who voted for me or irrigated the nutrient solution between 2021-01-28 22:48:32~2021-01-29 20:58:38~
Thank you to the little angels who irrigated the nutrient solution: 30 bottles of Luna; 10 bottles of shirty; 5 bottles of raccoon sauce; 2 bottles of Breeze Blowing; 1 bottle of Osmanthus Buzong;
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