First-rank palace maid Su Jixiang

"By the way, Miss Su, let me discuss something with you!" Xu Tou'er came over and was surprised to find that Su Jixiang's eyes were red. "What's wrong with you? Is the water for washing pickled vegetables too cold? Oh, I said I would do it, but you insisted! Come on, come on, give it to me!"

After saying this, he was about to push Su Jixiang aside.

"No." Su Jixiang quickly laughed, "I just rubbed some tears into my eyes, so my eyes are red."

"Oh. You scared me." Xu Tou'er took the pickled cabbage from her hand and said, "I can just help you. I can't do those things that I don't know how to do. Washing and cutting are very laborious."

"Yeah." Su Jixiang knew that Xu Tou'er was a good person, so he didn't refuse him. "By the way, what did you want to discuss?"

"The food you cooked last time was so delicious that the Black Tiger Guards were all staring at you eagerly. Knowing that you were cooking again today, they all came to me and asked you to help them cook, even if they would pay you a little! They won't let you work in vain!" Xu Touer said with a smile. "I didn't agree directly because I was afraid that you would be tired. I wanted to discuss it with you."

"That big pot of tripe and lung soup I made was for the Black Tiger Guard brothers." Su Jixiang said with a smile. "I guarantee it's delicious!"

"That's great!" Xu Touer smiled until his teeth were exposed. "I'll go tell them right away!"

Only then did Su Jixiang notice that there were a few young men in Black Tiger Guard uniforms peeking around in the corner outside the tent.

After Xu Tou'er went to talk to them, they left happily.

"By the way, I want to ask you something." Su Jixiang suddenly remembered something. "Is the guy called Xu Laoliu recovering from his injuries now?"

"He, he has been transferred out of the Black Tiger Guard." Headmaster Xu said, "Don't worry, he is recovering from his injuries and can't move yet! He has been transferred to the Red Water Army and is no longer in our Black Tiger Army. It will be difficult to run into him in the future!"

"Oh." Su Jixiang nodded.

Since she was going to marry Wei Ling in the future, this person was a hidden danger. Now Wei Ling had directly cleared the person away, which saved her a lot of trouble.

"His backer has fallen, so he can't do anything." Xu Tou said with a smile, "Miss Su, don't worry!"

Indeed, Su Jixiang knew this. Last time in Haitangzhai, she was almost chopped by Sun Zhan...

Chen Hai grunted and brought back a large basket of things, which was filled with river clams and a basin of river shrimps of different sizes.

"The water is really cold!" He put down his things and hurried to the stove to warm himself up. "But I'm glad I did it!"

Su Jixiang went to look at the river clams, each of them was huge. She asked Xiao Li to break the clams open, take out the meat and keep it in water. Today she was going to stew a dish of clams and vegetables.

After a while, Xie Yingfeng came in with two big fish.

"Hey, the fish aren't biting today. I was afraid you'd get impatient, so I asked someone to cast a net and catch the two biggest ones. You decide what to do with them!" Xie Yingfeng said with a smile, "The rest of the fish were taken away by other camps. Let's have fish soup and some other dishes tonight!"

There are two big fish, one is grass carp and the other is silver carp.

Su Jixiang had someone kill and clean the fish first, and then she cut the grass carp meat from the fish piece by piece. Her knife skills were excellent, and the fish slices were almost the same size, and they were all uniform and translucent.

She then chopped off the silver carp's head and cut the body into pieces.

She would use grass carp slices to make a pickled fish dish, and silver carp head to make a chopped pepper fish head! As for the silver carp body, she would make a braised fish cube.

Su Jixiang was busy until almost evening, and finally prepared a table of dishes.

Tables and chairs had already been set up in Xie Yingfeng's tent, and he also asked someone to invite Wei Ling and several generals who were on good terms with him.

Su Jixiang first served a dish of cold shredded cabbage, which was sour and added some soaked shredded jellyfish heads. It was crispy and delicious and very appetizing.

The second dish is stir-fried mushrooms. The shiitake mushrooms and dried mushrooms are soaked and boiled, then diced and added with some dried tofu. It is mixed with sesame oil and is extremely fresh and fragrant.

The third dish is deep-fried small river shrimps. Su Jixiang picked out small river shrimps of similar size, washed them, fry them in oil, and deep-fried them until crispy. The freshness and fragrance filled your mouth when you put them in your mouth, and they were so crispy that you could eat even the shells.

The fourth dish is dry-fried sea cucumber, which starts with onions and garlic as the base, then a little pork belly with fat and meat on the bottom layer, and then the sea cucumber on the top layer. The sea cucumber absorbs the aroma of the meat, and the meat is also coated with the gelatin of the sea cucumber, which is chewy and delicious, with a special aroma of onions and garlic.

The fifth dish is river clams cooked with vegetables. The river clams cooked by others are fishy, woody and dry, and hard to bite, but the river clams cooked by Su Jixiang are so delicious that they can make your eyebrows drop as soon as you put them in your mouth. The vegetables have a natural sweetness after being hit by frost, and are cooked with river clams until they are soft and almost melt in your mouth. The deliciousness of the river clams is fully released, making people want to snatch them in their mouths!

The fifth dish was braised large intestines. The large intestines were cleanly prepared without any peculiar smell. They were soft and fragrant when eaten. In addition, they were braised with garlic, so they were not smelly at all. On the contrary, they were delicious! No one had ever eaten anything like this before. They were almost sold out as soon as they were served!

The sixth dish is sauerkraut fish, with sauerkraut as the base and snow-white and translucent fish fillets on top. The whole pot of soup is boiled to a snow-white color. After it is taken out of the pot, a handful of chopped green onion, chili and pepper are added, and then hot oil is poured on it. The whole dish is moderately sour and spicy, appetizing and warming!

The sixth dish is abalone and silver carp cubes. The abalone from the sea and the silver carp cubes from the river complement each other, doubling the deliciousness!

The seventh dish is the chopped pepper fish head! The whole fish head and the front half of the fish head are fried first, then steamed in a steamer, and chopped pepper, garlic and ginger are added, and salt and old wine are added to enhance the flavor and remove the fishy smell. Once it comes out of the pot, the whole room is filled with fresh and spicy aromas. Su Jixiang used two kinds of peppers, one is red pepper and the other is green pepper. The contrast between green and red is like the two Tai Chi fish swimming in the Tai Chi diagram. The fish meat is steamed for just the right time, boneless and tender!

The eighth dish was a soup. She had previously made a tripe and lung soup with pig tripe and pig lungs, and added some ginkgo nuts to it. The delicious taste was mixed with a hint of bitterness from the ginkgo nuts. It felt extremely rich and fresh in the mouth, and the soup was milky white, with the addition of chopped green onions, making it perfect in color, aroma and taste!

Many of these dishes were new to everyone! Qu Yunfeng originally thought that Su Jixiang was only going to prepare some home-cooked dishes when she said she was going to prepare a banquet, but he didn't know that Su Jixiang prepared such a feast for them. Even in the capital, it would be hard to buy with money!