Travel to ancient times and become rich women with your bestie

The three people who were about to walk out of the kitchen stopped when they heard what the people in the kitchen were saying.

Picky taste?

I can't help with anything else, but I'm not sure about the food, but Zheng Yuan can actually give some advice.

"Yuanbao, what do you say? Are you sure? Let's help that old lady Zhang."

Zheng Yuan nodded and took the two of them back.

Seeing them coming back again, Mrs. Zhang asked curiously, "Why are you back again? Did you forget to bring something?"

"No, we brought them all. We heard Sister talking about that nobleman, and thought we might be able to help her. Sister Zhang, where is the nobleman you are talking about from?"

"Why are you asking this?" Mrs. Zhang was a little puzzled.

"I think the food in your mansion is already the best, and we will never be able to eat it in our lifetime. This young master Jiang said that he couldn't get used to the food. I'm afraid it's because we are from different regions, so their eating habits are different from ours. Maybe he wants to eat some of the flavors of his hometown."

After hearing what she said, Mrs. Zhang also felt that there was some truth in it, so she told them: "This young master Jiang came from the north, I heard it was called Liaodong. I heard from those who served him that the winter there is very cold, the snow is enough to bury a person, and you can't even open the door when you get up in the morning."

Mrs. Zhang naturally didn't expect these two country ladies to be of any help. They had probably only been to the county town at most, so how could they know about northern food? But there was no other way at the moment, so she simply told them about it.

Liaodong? Heavy snow? Isn't this typical of people from the Northeast?

Zheng Yuan had a clue in his mind, and asked again: "Then is there any difference between the pronunciation of Master Jiang and ours? For example, the word meat is "又"."

"Yes, how did you know? That day I delivered food to his yard and heard him muttering that he ate something strange. I was wondering what "you" meant, then I saw him pick up a piece of stewed mutton, and then I realized that they call meat "you". Later I heard the people who followed him to serve point at the swans in the lake and call them "da ne." A servant who was usually responsible for serving food to guests spoke up.

After hearing her words, Zheng Yuan and Duan Minmin thought it was safe. This strong Northeastern flavor was just a story about a Northeastern cousin who ventured into the South and couldn't get used to the Southern flavor. It was no big deal.

At that time, they could eat all kinds of food from all over the world, and Harbin was very popular for a while, so many southern potatoes ventured to the Northeast. Although they didn't have time to go, they saw many bloggers taking photos of Northeastern food, and they were so greedy by the large and delicious Northeastern food that they also made a lot of it themselves by following the videos.

Seeing her confident look, Mrs. Zhang asked, "Why? Do you have a plan?"

"Sister, I have heard of this place before, and I know a few of their delicious recipes. If you believe me, I will make one today, and you can present it to him to see if he is satisfied."

Then let’s make a classic dish, Northeastern Guobao.

Seeing that she spoke with confidence, Mrs. Zhang thought that there was no better way, so she might as well give it a try.

"Okay! Old Li, give your pot to Sister Zheng." Mrs. Zhang directed the woman who had just spoken and was in charge of the cooking.

"Sister, just tell me if you need anything. All of you should cooperate with her."

Erhe was puzzled, wondering when did his mother know about the situation in the north? But since his mother had already agreed, he did not dare to interrupt.

The kitchen was well managed by Mrs. Zhang. Everyone listened to her and had no complaints about Zheng Yuan, an outsider, cooking in their kitchen.

As expected of a Yuanwai Mansion, the ingredients are fresh and good, and the seasonings are complete.

Zheng Yuan took a piece of top-quality tenderloin and set it aside. He also took a carrot, a scallion, a piece of ginger, and two or three stalks of coriander and asked Duan Minmin and Erhe to pick and wash them.

The garlic had already been peeled and was ready for use, so they didn't have to do it themselves.

She was embarrassed to ask others to do such trivial chores as washing and picking, and she felt more comfortable when her own people were doing the job.

However, the onions, ginger and carrots all needed to be cut into thin strips, but they didn't have the skills to do it, so they had to shamelessly ask the woman who prepared the dishes to help them cut them into thin strips.

Zheng Yuan roughly demonstrated it, and the old woman knew how to do it. Every cut was extremely precise and easy, and the shreds were thin and even. Zheng Yuan was amazed, it must take years of experience in preparing food to be able to do this.

She had originally wanted to cut the tenderloin herself, but now she had the nerve to use her mediocre skills and shamelessly asked the old woman to remove the fascia on both sides of the tenderloin and then cut it into thin slices about 0.8 cm thick.

Zheng Yuan cut the garlic into thin slices on another chopping board, and asked the maid to get out some flour, soak it in water and set it aside. At this time, there was no special starch, so he could only use flour.

Add salt and rice wine to the tenderloin and mix well, then set aside to marinate. Zheng Yuan took another bowl and started to prepare the sauce. Add the right amount of salt, half a bowl of sugar, white vinegar, mix well, and add a little rice vinegar to enhance the flavor.

After preparing these, the flour has almost settled. Pour out the water on the top and use the wet flour that has settled below to coat the tenderloin slices. Stir for a while and add a small half spoon of rapeseed oil. This step is to make the pot-wrapped pork crispier.

Mix the tenderloin until the flour paste is all over the meat.

Zheng Yuan picked up rapeseed oil and poured it into the pot, and called Duan Minmin to add fire. When the oil temperature reached 60% hot, he spread out the meat slices and put them in to fry. When they were shaped and fried thoroughly, he took them out, lowered the oil temperature a little, and fried them again to let the meat slices lock in moisture quickly. When the meat slices began to turn yellow, he took them out, raised the oil temperature, and fried them for the third time. When the meat slices turned crispy, he took them out.

Pour a spoonful of oil from the pan into the sauce and stir evenly. Leave a small amount of oil in the pan, add garlic slices and ginger shreds, and pour the sauce into the pan and boil for a while.

As soon as the sauce was put into the pot, the sour smell of vinegar instantly filled the kitchen, and everyone who had been surrounding Zheng Yuan to watch her cook took a few steps back.

Is this okay? Master Jiang is not a pregnant woman, why would he eat such sour food?

Mrs. Zhang had the same doubts. In all her years, she had never seen any dish that required so much vinegar.

Zheng Yuan didn't care what they were thinking. While the sauce was boiling, he added shredded green onions, shredded carrots and coriander stalks to the tenderloin slices and mixed them evenly. When the sauce started to become thick, he added the mixed tenderloin slices and quickly mixed them and took them out.

A not-so-authentic Northeastern sweet and sour pork will do.

Looking at this plate of meat, the color is indeed good, but it’s the taste that makes Mrs. Zhang a little hesitant.

Is it really possible?

He picked up a piece and gave half to Mrs. Li, who was in charge of the cooking: "Old Li, have a try."

She took the other half and put it into her mouth. Everyone looked at her, waiting for their comments.

"Hmm, it's very crispy, but is the sweet and sour taste too strong?" Mrs. Li was a little hesitant.

Mrs. Zhang had the same idea: "How about making another pot and using a lighter sweet and sour sauce?"

It's normal for southerners to not be used to the taste. Zheng Yuan just said, "Sister, please trust me for once. If you serve this meat, I'm 80% sure that Mr. Jiang will like it. This meat must be eaten while it's hot. Please arrange a fast servant to deliver it quickly."

Seeing that she insisted, Mrs. Zhang thought of giving him a try, so she called the waiter, put the plate of sweet and sour pork in a food box, and asked him to deliver it to Young Master Jiang's yard as quickly as possible.

After thinking about it, he felt worried again and followed the servant.

As soon as she left, Zheng Yuan and the others and everyone in the kitchen were left staring at each other.

No one knew what the outcome would be at this moment, and no one was in the mood to talk. They just brought stools to the three of them, while the maids continued to prepare meals for other masters' courtyards.

Zheng Yuan was confident in his cooking skills. Although he could not say that it was completely authentic, it was at least 70% authentic. If Mr. Jiang really missed the taste of his hometown, then this dish should not be wrong, so he was not very nervous.

Erhe was so nervous that his teeth were chattering. He had never seen such a scene before and was afraid that the nobleman would blame him.