"Master, Master, I bought the ingredients you want. I am now putting them in the kitchen. Are you going to see them?" Just as Wang Xuan was watering and fertilizing, Li Fu ran from outside with a sweat on his face and shouted at Wang Xuan.

"I bought it, Li Fu is good! Work hard, Master, I admire you very much. By the way, I found two people and watered the remaining land. Be careful not to hurt those seedlings." When Wang Xuan heard Li Fu's words, he threw away the gourd in his hand, praised Li Fu, and then quickly left.

Li Fu, who received Wang Xuan's praise, smirked a few times, and then didn't look for anyone. Instead, he picked up the gourd ladle thrown by Wang Xuan and watered it and fertilized it.

After leaving, Wang Xuan went back to the room to wash his body, changed his clothes, and then walked towards the kitchen.

This is not because Wang Xuanqiong is particular, but because he just watered and fertilized in the backyard, so he inevitably got some manure on his body. If he didn't change it, he would cook. If others didn't separate, he would separate himself.

He was talking about a certain meaning, it was not hygienic, so he changed his clothes.

This also attracted the unanimous curiosity of Li Xin and Lian Zhi, but they did not follow him because they knew that Wang Xuan would definitely let them taste it first after he was ready, so they continued to sit there with a new cheongsam.

When he came to the kitchen, Wang Xuan looked at the two large pots of river shrimps and crabs, and looked up at the sky and found that it was almost noon.

Wang Xuan asked Ruping and others to take out about a pound of river shrimps, remove the heads of the river shrimps, and wash the remaining river shrimps, and ask someone to take them out and spread them on clean wooden boards to dry.

After explaining this, Wang Xuan asked someone to find some people and teach them how to clean the river crabs, and then asked them to be responsible for cleaning them.

Wang Xuan himself went to cut the peppers. Speaking of these peppers, they were the dried peppers he received after being dried and dried.

Of course, due to time constraints, not much is really dry, but there is still a pound.

After Wang Xuan cuts these dried chili peppers, he makes out the chili seeds, put the remaining chili in a pot and fry them completely to remove the moisture. Also fried with pepper, grass fruit star anise and other spices.

After all the spices are fried, put them in a large stone mortar and pound them constantly. After pounding them thoroughly, add the fine salt of the food, the peanuts that you had crushed before, and the fried cooked sesame seeds, and mix well. This simple barbecue ingredients are ready.

However, Wang Xuan did not plan to roast the river crabs, but planned to fry the river crabs in bean oil and stir-fry them with barbecue ingredients.

Although this is not as fragrant as baked, it is faster and the taste is not inferior.

Wang Xuan did this to satisfy his craving when he was going to watch the ceremony tomorrow and when he was bored, he could have a small snack to satisfy his cravings.

But Wang Xuan still underestimated the power of the fried and barbecue ingredients. As soon as Wang Xuan's first pot was out of the pot, Ruping and others who smelled the fragrance were swallowing their saliva.

"You guys are really good. You can hear you swallowing from afar. OK, Ruping, you can send a portion to the two ladies, and you will share these, but that's all. If there is no more, I'm not enough to eat that," Wang Xuan saw them staring at the river crabs that had just been out of the pot, and said to them in anger.

"Thank you, the prince consort." Hearing Wang Xuan's words, Ruping and other servants knelt down to Wang Xuan and thanked him excitedly.

"Okay, hurry up and work after eating." Wang Xuan just waved his hand and said to this.

Then Wang Xuan continued to fry his river crabs.

After the river crabs were all fried, Wang Xuan stir-fried another portion of fried shrimp with leeks, and then stir-fried two vegetarian dishes, plus the lotus root and rib soup that had been stewed before, so the lunch for the three of them was settled.

When Wang Xuan asked someone to return to the wing room with the dishes, Li Xin and Lianzhi kept praising Wang Xuan's river crabs for being so delicious.

Wang Xuan smiled and told them that this was the snack he prepared for tomorrow's ceremony. If they want to eat it in the future, he would make it for them.

However, when it comes to snacks, Wang Xuan thinks that many girls in later generations like to chew chicken feet and duck necks.

So after this guy finished his meal, he asked Li Fu to buy chicken feet, duck necks, chicken wings, chicken legs, pig feet and other ingredients for him.

Although Li Fu was puzzled by the fact that his master bought these stuffed items, he still went to buy them quickly.

When Li Fu went to buy ingredients, Wang Xuan was not idle, so he hung up broth in the kitchen.

Speaking of this hanging broth, every place in his previous life had its own set of recipes. Wang Xuan's simplest thing is to use boiled chicken, whole duck, pig bones, pork skin, chicken feet and other ingredients that are blanched and fried after boiling.

The boiled broth is divided into the soup for three to four hours, and the soup obtained by simmering the ingredients into meat residues and filtering them.

Clear soup is used as a seasoning for stir-frying and soup base for cooking some soup dishes.

The soup is more used for soup base when the ingredients are delicious. For example, abalone juice is made of thick soup. Of course, this is not the most authentic abalone juice, but it is just made by some restaurants to save costs.

However, there seems to be not many people who can use the most authentic abalone juice now.

The soup that Wang Xuan cooks now is for the soup base used for braised cooking, so there is no need to boil it to the point of thick soup, just clear soup.

In fact, it is okay to use water and add various seasonings to make braised food, but the various ingredients produced by braised food are not as fragrant as broth. And a pot of good braised food, the more ingredients the braised food is, the better the preserved, the more fragrant it tastes. This is why the meat that is known as the old and century-old braised food is more fragrant.

Of course, the century-old shops mentioned here do not mean that their brine is really a hundred years old, but it is certain that it will take a long time to use it.

Moreover, this braised cooking is also classified into white braised and red braised.

This white braised is a seasoning that will be colored without soy sauce in the brine. The things produced by this braised are basically dyed yellow, and this is white braised.

Red braised is different. Not only do a lot of soy sauce be added to the brine to improve the color, but even sugar color is added for the better color. Therefore, the red braised things are red in color, and some soy sauces have more sugar color and less darker colors.

But no matter which one, the braised ingredients taste very fragrant.

And when brine the ingredients, you must wash it thoroughly and blanch it in water to remove blood impurities, otherwise a pot of brine will not last long.

So after adjusting the brine, Wang Xuan took Ruping to deal with the ingredients bought by Li Fu.

When all these are done and put into the brine, it is getting late. Wang Xuan simply fryed a few dishes and asked Ruping to find someone to watch the brine. After half an hour, do not move it after the high heat boils. Wait until the ingredients are soaked in the brine for one to two hours and then completely taste them, you can take them out and eat them. But there is a problem, that is, after the ingredients are taken, the brine must be boiled on high heat, otherwise the brine may deteriorate.
Chapter completed!