After crossing, I was miserable.

The chef of the inn is really good. I tried it once in the afternoon and the taste came out. I just need to slightly adjust the amount of seasoning.

Because a large amount of fish and chili are needed, Qian Duoduo suggests that Shopkeeper Zhou must find suppliers in advance, especially the fish, which must be fresh every day.

The chef was also told how to make the condiments, and was advised to try making other dishes based on the characteristics of each condiment, such as mapo tofu, stir-fried pork with peppers, or other dishes.

Chili peppers can drive away the cold. In March, the weather is still a bit cold. Eating some chili peppers to drive away the cold is also good for the body.

The red peppers of this era are the small, thin red peppers. Big red peppers and green peppers have not yet been discovered. I will check the space to see if there are seeds. If there are, I can take them out and plant some.

Qian Duoduo gave the ultimate secret weapon --- cumin and cumin powder. This is not available in this era. I can only tell them that it is a secret recipe from my hometown.

The cooking method of a dish cannot be hidden. After eating it, any professional will be able to taste the general ingredients needed, so there must be a secret weapon.

Even if it is imitated, it cannot be surpassed.

Shopkeeper Zhou saw that Qian Duoduo explained things in such detail and knew that Qian Duoduo really wanted to cooperate well with the inn and he wanted to treat him like a servant.

In fact, Shopkeeper Zhou also asked Qian Duoduo why he didn't work on his own, so that he could make more money with his skills.

Qian Duoduo acted like a dandy and replied lazily: "I'm lazy. You guys take care of everything. Wouldn't it be better for me to just take the money?"

Qian Duoduo thought to himself, "Humph, I won't tell you."

Shopkeeper Zhou smiled but said nothing, thinking that this must be someone's youngest child who ran away secretly. It was obvious that he was the type who was not under the control of his family.

Qian Duoduo was in a good mood these past two days. Because he was staying in the inn, all the workers in the inn knew him and treated him better. And Manager Zhou would flatter her every time he saw her.

That's all. I really enjoy being praised by everyone. Let me teach them two more dishes.

Qian Duoduo decided to teach how to make pickled fish and braised pork.

The pickled fish is for those who cannot tolerate spicy food. The braised pork in brown sauce is probably a popular dish.

In fact, there are also dishes like steamed meat here, but the taste is a little worse, probably because there are fewer seasonings.

This makes us have to envy the modern Dragon Kingdom cuisine, which is really a kingdom of food, unique in the world. Whether it is Sichuan cuisine, Cantonese cuisine, Shandong cuisine or Hunan cuisine..., whether it is sour, sweet, bitter, spicy, delicious and fragrant, it is unique.

A foreigner once claimed that he would eat all the food in Longguo in three months, but he still hadn't left a province in three years. This shows that Longguo's food is not just simple food, but a kind of food art.

“Ahhhhhh, I can’t think about it anymore. My saliva will start to flow out.” Qian Duoduo shook his head, hoping to get rid of the delicious food in his head.

After calming down, Qian Duoduo called two chefs to the kitchen and started cooking in a big way.

Remove the scales and gills of the carp, cut open the belly, remove the internal organs, and clean it. Use a knife to remove the two pieces of fish meat, split the fish head, and cut the bones into pieces. Wash the pickled green cabbage and cut it into sections.

Put a wok on the fire, add a little oil and heat it up, add pepper, ginger, and garlic cloves and fry until fragrant, then pour in pickled green cabbage and stir-fry until fragrant, add soup and bring to a boil, add fish head and fish bones, and simmer over high heat. Skim off the foam on the soup surface, add wine to remove the fishy smell. Then add refined salt and pepper powder for later use. (The alcohol content of the wine in this era was not very high, so dilute it and add less to remove the fishy smell)

Slice the fish meat obliquely into approximately 0.3 cm slices, add salt, wine and egg white and mix well so that the fish slices are evenly coated with a layer of egg paste.

After the soup in the pot is boiled, shake the fish slices and put them into the pot. Heat oil in another pot, stir-fry the pickled chili powder until it is fragrant, pour it into the soup pot and cook for 1 to 2 minutes. When the fish slices are cooked, add MSG and pour it into the soup bowl.

The chili here only serves to lend flavor.

After Qian Duoduo finished, he served a big bowl.

"This dish is called sauerkraut fish, and the main ingredients are sauerkraut and fish. Hehe," Qian Duoduo introduced.

"The names of your dishes are still so simple and crude. We can tell what the dish is just by the name." Chef Li said with a smile.

"There's nothing I can do. I haven't been to school for many years, but I can come up with such a name." Qian Duoduo complained in his heart. The food in this era was not very good, but the names were quite particular.

Things like "to become extremely wealthy and powerful, to be prosperous, good times will come after bad times, to rise rapidly to a high position, with money all over the floor." all make me confused.

"I think you two know how to make it. Let's try it and see how it tastes." Qian Duoduo said with a smile.

Chef Li smelled the pickled fish with the flavor of pickled cabbage, which made him drool. He took out a small bowl and tasted it quickly.

"Hmm..., not bad. The soup is delicious, and the fish is tender and refreshing. And this is pure fish meat, which is very suitable for my little grandson to eat, and there is no danger of eating fish and getting it stuck in the throat. If I pour this soup on the rice, maybe he can eat two more bowls of rice."

After saying that, he immediately used a small bowl to serve the pickled fish.

Chef Zhang saw that this was not okay. He did not try it and took a small bowl. He said he wanted to serve some to his mother. It looked suitable for elderly people with bad teeth.

After the two of them shared, there was still some left. Chef Zhang quickly tasted it.

"Well, the broth is just right, it's appetizing and refreshing, and it has a refreshing effect on sobering up, and the meat is delicious. It's really a dish that's suitable for all ages."

The two of them shared the rest. They touched their stomachs, looked at each other, and smiled with satisfaction. There is no cook who doesn't like delicious food.

"Masters, next I'm going to cook a dish called braised pork."

"It is rich in oil and sauce, fat but not greasy, and melts in your mouth, making it a delicacy suitable for both young and old. The preparation of pork belly is slightly different in the north and south. The south is mainly sweet, while the north is mainly salty and fragrant. The two are slightly different in taste, but the preparation methods are similar. We can promote the sweet one to children and young people. The salty and fragrant one can be promoted to older people. You can decide for yourself."

Qian Duoduo didn't waste any more time and started cooking immediately.

For pork belly with skin, you can first rub the skin in a hot pan to remove the hair on the surface and remove the odor. Then rinse the pork with clean water. Cut the pork belly into wide strips and put it in a pot with cold water. Add wine and cook until the pork changes color. After rinsing the cooked pork belly with clean water, cut it into pieces of appropriate size, generally 1-2 cm.

Then put the cut pork belly into a hot pan and stir-fry. No oil is needed in the pan. Stir-fry the fat from the pork belly. This step cannot be omitted. Only when the fat is fried out will the pork belly not be greasy.

Heat the pan with cold oil, add an appropriate amount of rock sugar, and fry slowly over low heat until the rock sugar melts. When the rock sugar bubbles and turns red, pour in the pork belly and stir-fry evenly. Then add star anise, cinnamon, bay leaves, ginger slices, and dried red peppers and fry until fragrant.

After the pork is fragrant, add the wine, soy sauce and soy sauce and stir fry evenly. Add enough water to cover the pork. Bring to a boil over high heat, then turn to low heat and cook for about 15 minutes.

While waiting, Qian Duoduo explained:

"During the cooking process, you need to stir the meat from time to time to prevent it from sticking to the pan. When the meat is halfway cooked, add the chopped potatoes. When the time is up, taste the flavor. If it is not too salty, add a little salt. Then turn on high heat to reduce the sauce. At this time, the sauce will become more and more viscous. Stir-fry evenly and then serve."

The two chefs looked at the braised pork made by Qian Duoduo and felt it was amazing. They had made similar dishes before, but this was the first time they had ever seen such a strong aroma.

Another day of tasting.