Farmer's wife: My husband came back and the house was in chaos

"Miss Yao, I see you haven't touched the food on the table. Is it not to your liking?"

The shopkeeper glanced at the dishes on the table and saw that he had hardly touched his chopsticks.

"No, I just think it can be improved a bit. I'll tell you when there's a chance. Today I'll teach you how to make braised food."

It seems that she can't go back to the village today. Yao Qingnian went to the place where she returned to the village first and asked Uncle Zhong to go to her house to help her tell Liu Shuyue and others that she had something to do in the city and would not go back tonight.

The shopkeeper asked A Ming to take Yao Qingnian to the kitchen and tell the chefs the key points of making braised food. On the way back, Yao Qingnian first went to the herbal medicine store to buy the ingredients for making the braising liquid and also bought some pig offal.

The division of labor in the kitchen is clear, worthy of being a big restaurant. After dinner time, the chefs all got free and gathered together to chat. Only some assistants were preparing ingredients for dinner.

"Master Xu, this is Miss Yao, the shopkeeper invited her to teach you how to make braised food. You should learn from her carefully."

A Ming brought Yao Qingnian to Chef Xu and introduced him to him.

Master Xu was not convinced. He was the head chef of Yunlai Restaurant, how could such a young girl dare to embarrass herself in front of him? He wanted to see what this woman was capable of.

"Miss Yao, this is the head chef of our Yunlai Restaurant. If you have any requirements or missing ingredients, just tell Chef Xu and he will help you."

A Ming reminded him, Yao Qingnian nodded, took out the pig offal and found a place to wash it.

Seeing Yao Qingnian coming in with the stinking pig offal, the people in the kitchen all covered their noses and hid far away. However, this is the most basic preparation step. If the offal is not washed clean, no matter how well you learn the subsequent preparation methods, it will be useless.

So Master Xu had to go forward to watch, holding back the stench. Yao Qingnian explained the precautions for cleaning the drain clearly and carefully, and he took out a mask from the space and put it on, and he could not smell any odor at all.

"I don't know what the shopkeeper is crazy about. He actually let this woman come and teach them how to make braised food. This stuff stinks so bad that people will be suffocated to death, let alone eat it."

The chef muttered quietly.

After the pig's offal was cleaned, the next step was the recipe for the brine. Yao Qingnian took out the herbs he had just bought from the basket. The chefs started to whisper again. They had never seen herbs used as ingredients before. How was this different from taking medicine? Where did the shopkeeper find this person? Was he cheated by this woman?

The chef was secretly worried about the shopkeeper.

"Although the marinade may seem simple to make, you still need to carefully control the temperature. If you are not careful, the marinade will easily turn black and bitter."

Yao Qingnian patiently explained while making the products. Although Master Xu was dismissive, he still became interested in this unique production method.

Finally, the marinade was ready, and all the pig offal was thrown into the pot. Yao Qingnian also found some eggs and threw a few eggs in as a gift of friendship. After all, she still had a 10% profit! In fact, there are many other things that can be marinated, such as chicken feet, duck feet, duck wings, duck heads, and internal organs...

"Is this done?"

Chef Xu felt that the steps were not difficult. He had been in charge of the kitchen for many years, so he remembered them easily.

"Well, once it's well-seasoned, it's done."

Yao Qingnian nodded, and then taught the method of making Qingtuan to the cook who made snacks. She had just told the shopkeeper that Qingtuan was a seasonal product, only available in spring. She could be responsible for providing the Artemisia selengensis, and the shopkeeper only needed to purchase it at the normal price.

In fact, the Artemisia selengensis in Yao Qingnian's space is only enough for himself to use until next year, but giving half of it to Yunlai Restaurant to make seasonal snacks will be even more tempting. Imagine that this kind of thing can only be eaten in spring, and not all year round. Wouldn't it make people want to eat it more!

Yao Qingnian asked the chef to make the shape of the green rice balls according to the style of Yunlai Restaurant. As long as the flavors were different, it didn't have to be according to her instructions. The cook made two snacks in the style she liked and steamed them after they were done.

After about an hour, the unique smell of stewed food wafted out, filling the entire kitchen. Chef Xu thought to himself, "How can these stinky things and herbs emit such a fragrant smell?"

Yao Qingnian saw that the time was almost up, so he took the marinated offal out of the water and let it cool. The waiter was about to pour out the marinade but was stopped by Yao Qingnian in time.

"This brine cannot be poured out! The longer it is brine, the more fragrant it is. In the hot summer, it is usually changed every three days, and in the winter, about ten days. Please note that the brine must be boiled and filtered after each brine brine brine brine brine brine brine brine brine bucket must be kept clean and free of water. After cooling, cover the lid and store. Note that it cannot be used if it becomes sour. Observe the state of the brine before use, otherwise the taste of the brine brine will change, which is not worth the loss."

Considering that there are no refrigerators and additives here, the brine cannot be preserved for a long time to make aged brine, but it is still fine to keep it for two or three days.

Yao Qingnian said a lot, and Master Xu finally understood that the quality of braised food lies in the braising liquid.

Yao Qingnian cut the cooled braised food into small pieces and put them on a plate, and the job was done.

The shopkeeper came in following the smell. He had eaten braised food at the Wu family's banquet, and when he saw Yao Qingnian making it on the spot, he couldn't help but pick up a piece and put it in his mouth, his mouth full of the aroma of the braised food.

“Delicious, this is the taste.”

Seeing the shopkeeper eating with a satisfied look on his face, Master Xu didn't believe that the food could be so delicious, so he picked up a piece and put it in his mouth, then he was stunned.

There is no smell of pig offal in the mouth, but it is very fragrant and rich, and the braised flavor is very chewy. Then pick up a piece of cut braised egg and put it in your mouth. It has a tender and smooth texture, and the rich braised aroma spreads in your mouth, which is unforgettable.

The other chefs also gathered around, picked up some braised food to taste, and praised it highly. The food made with medicinal herbs was not bitter at all. They never thought that pig offal could be so delicious.

Master Xu was conquered by this braised offal. His initial dissatisfaction turned into admiration. He was glad that he had been studying seriously, otherwise he would have missed the opportunity to learn how to make such a delicious dish.

The green rice dumplings are also steamed, and the emerald green color looks very tempting.

"Miss Yao, how did you manage to keep this green dumpling in this color? The pastries we made could never have such a bright color."

The cook in charge of snacks asked.

"The key lies in this baking soda in my hand. I bought it from the Hu merchant. When you cook the Artemisia selengensis, just add a little bit to it!"

Yao Qingnian took out a bag of baking soda and gave it to the cook, telling her to add a little bit each time.

The cook took the baking soda and put it away like a treasure.

Yao Qingnian told the kitchen staff of Yunlai Restaurant all the methods of making green rice balls and braised food, then said goodbye and left. The shopkeeper personally saw her out the door.