The difficulty of making this is not very high. If it weren’t for the fact that this way of eating is not popular here, the royal chefs would be able to learn it as soon as possible.
However, Xiao Nianzhi only had osmanthus jam in hand and did not have the most classic rose jam for making flower cakes, so the taste may be slightly different.
For this reason, she specifically told Aunt Yu.
Aunt Yu nodded after hearing this: "Anyone is fine, just a different attempt."
What she likes is the texture and taste. It doesn't have to be rose, other flavors are also good.
Aunt Yu didn't mind, so Xiao Nianzhi was ready to go ahead and do it.
When the ingredients were brought back, Xiao Nianzhi and others went directly to the small kitchen, opened the fire, and started cooking.
For today’s main course of meat, Xiao Nianzhi chose pork ribs.
There are so many ways to eat pork ribs, including grilling, grilling, and stewing them in soup.
As long as the craftsmanship is good, everything will be delicious.
After thinking about it, Xiao Nianzhi decided to have dry-pot pork ribs.
It's spicy, spicy, and very tasty.
It is very suitable to eat at the beginning of spring after winter.
For Xiao Nianzhi, there is no technical difficulty in making dry pot spareribs.
When the pork ribs are blanched to remove the fishy smell, you naturally cannot save on the ingredients. Otherwise, the pork ribs will not be able to remove the fishy smell and the taste and texture will be affected.
Therefore, Xiao Nianzhi put in spices such as ginger slices and star anise according to his discretion.
The blanched ribs are then marinated with cooking wine and soy sauce. This time does not need to be too long, just about a cup of tea.
While the pork ribs were being marinated, Xiao Nianzhi signaled Isatis to cut the sauerkraut.
Cutting the sauerkraut into fine pieces and then soaking it in water will remove the astringent texture and improve the texture and flavor of the sauerkraut itself.
The pork belly with distinct layers was also processed by Xiao Nianzhi in a timely manner.
Of course, not all slices are made.
She deliberately left a small piece, about one or two pieces, which needed to be chopped and used to stuff winter melon.
Aunt Yu is currently peeling winter melon, and Yan Xingxuan is shredding potatoes.
One winter passed, and Yan Xingxuan's knife skills also improved.
Today's shredded potatoes are much better than before.
Although it is not as good as the chefs with amazing knife skills, it is already very good.
At least it was even, and the thickness was good. Xiao Nianzhi thought it was good, and Yan Xingxuan insisted on cutting it, so Xiao Nianzhi couldn't object.
You have to involve the other person so that you can feel a sense of accomplishment when you eat.
Making flower cake requires water-oil skin and pastry, which is a slightly complicated process.
Of course, for novices in the kitchen, this is something that many chefs can do easily.
Others were still busy, so Xiao Nianzhi started to rub it himself.
Laishun looked from the side and realized that he was finally able to help, so he came over.
The slightly technical difficulty of flower cakes lies in the fact that when rolling out the dough at the end, you need to roll out the crispy texture.
However, there is no rush in this step.
The reconciled oil crust and pastry need to be relaxed.
Xiao Nianzhi asked Laishun to help adjust the fillings. Now she only has dried osmanthus and osmanthus sauce.
Osmanthus sauce can be used as a filling instead of just taking it out.
You also need to add rice flour and roasted flour for seasoning to enhance the taste.
Otherwise, too thick osmanthus sauce will make the taste too sweet.
This step is not difficult. As soon as Xiao Nianzhi mentioned the ratio, Laishun immediately remembered it and went to do it.
After finishing all this work, the ribs were almost marinated. Xiao Nianzhi went back and began to fry the ribs slowly over low heat.
This step is to make the dry pot pork ribs taste better.
The pork ribs need to be fried until both sides are golden brown and the aroma is released, then you can take them out and put them aside for later use.
Just as Isatis finished his work, Xiao Nianzhi asked him to cut onions again.
This layer of onions serves as the bottom of the dry pot, so after cutting, place it directly into the prepared iron pot.
Xiao Nianzhi asked the inner court to help make this some time ago.
I didn't expect to use it at this time.
After laying out the onions, you can start frying the base.
As for the dry pot spareribs, you can tell as soon as you hear it, it’s very spicy!
Of course, it just doesn't have to be spicy, it has to be fragrant.
So frying the base ingredients is very important.
A batch of peppers have been harvested in the greenhouse, and the yield is very good. Your Majesty is quite pleasantly surprised.
Recently, the palace has been able to eat some from time to time.
Xiao Nianzhi also divided a lot here. She dried part of it and specially reserved part for seed.
Nowadays, the stir-fry base ingredients, dogwood and dried chili peppers can be used, and together with the red oil sauce prepared by yourself, the strong aroma of the small kitchen can be pushed to the highest point in an instant.
Aunt Yu and the others were still busy at first, but then the strong aroma wafted over.
It has a bit of a domineering tone, giving no chance to refuse at all, just passing it on step by step, moving forward quickly.
You can float as you please, but it can make you fall in love in an instant, and then you can't stop.
Even people who can't eat spicy food feel that they may not be able to resist when they smell this smell!
Aunt Yu was originally peeling the winter melon, but now she had no thoughts. After thinking about it, she put it down and went to Xiao Nianzhi's side to take a look.
As a result, I choked on the spicy taste and couldn't help but shed tears.
This made Aunt Yu take a step back subconsciously, and then she was hit in the face by the strong fragrance.
This fragrant and spicy taste is really unexpectedly fascinating!
Aunt Yu wanted to step forward again, but also wanted to retreat.
For a while, there was still some difficulty.
The potatoes were not shredded yet, but Yan Xingxuan had no intention of cutting them.
He also came over and was hit by the spicy smell, but he didn't care. He wiped his tears and sniffed forward.
This rich, gourmet, and fascinating taste.
Yan Xingxuan felt that the smell was really overpowering!
Just by smelling it, you will know how delicious it will be when it comes out of the pan.
He couldn't wait, but when he thought that the potatoes had not been shredded yet, he reluctantly turned around and continued working.
Hot and sour potato shreds?
It still smells good!
After the base ingredients are fried, add the fried ribs and soaked dried shiitake mushrooms, stir-fry over medium heat until the flavor is fragrant, and then put it into an iron pot with green onions on one side.
Although there are no alcohol blocks nowadays, they do have charcoal blocks, which can also be set up, lit in a dry pot, and slowly simmered to get the flavor.
It's just that we haven't started eating yet, so we're not in a hurry.
After finishing the dish, Xiao Nianzhi turned around and stewed the sauerkraut, pork belly and vermicelli.
This soup takes time to stew, because if you want it to be more delicious, the cooking time will definitely not be shorter.
So, stew this first, and then stir-fry the others.
After experiencing the aroma of fried pork ribs in a dry pot, Aunt Yu and the others felt that no matter how strong the other aromas were, they could not surpass this one.
Everyone resumed their work with peace of mind.
As a result, as soon as Yan Xingxuan's potatoes were cut into shreds, Xiao Nianzhi's side burst out with a strong meaty aroma!