After dying early, I traveled to ancient times and became a boy

Rich families treat their people like animals. They asked Ye Xunqing and a few others to prepare meals for forty people, and did not even arrange for a few kitchen helpers.

There couldn't be no cooks in the Zheng Mansion. Ye Xunqing saw the cooks standing by and watching the show, but no one came up to help.

Moreover, the housekeeper only came once, casually told the cook to follow Ye Xunqing's arrangements, and then left without saying how he could help.

Ye Xunqing wanted someone to help him prepare side dishes, but the leader directly refused, saying that he had never cooperated with Ye Xunqing before and didn't know what kind of dishes he wanted, so it would be better to let them do it themselves, so as not to ruin the dishes and make the master unhappy.

Ye Xunqing could probably guess what they were thinking. These people had worked in the Zheng Mansion for half their lives and were considered old folks in the mansion. Now a young outsider came and rode on their heads. Would they be happy?

"They're just trying to be mean to us, aren't they?" Liu Xiaojing said bluntly, "We were invited here by the town magistrate's wife to a birthday party, not to be bullied by them. Let's go to the town magistrate's wife and file a complaint against them!"

Ye Xunqing stopped Liu Xiaojing and said, "Xiaojing, don't get excited. If you can't even overcome a small problem like this, how are you going to prepare for a big banquet in the future?"

Liu Xiaojing still felt aggrieved, "They are too bullying..."

"No problem." Ye Xunqing rolled up his sleeves. "Get to work. Cut the vegetables according to the recipe I wrote. Xiaobai will be in charge of the fire, and Xiaoyan will be in charge of the plates and the number of dishes. He can also help Xiaojing read the recipe. Make sure there are enough dishes and that they are clean."

The subtext is that we must not let anyone touch our food, and we must ensure that the food does not leave our sight.

Mo Yuyan nodded, "Well, brother, I won't let you down."

In modern society, people like to buy a big cake for birthdays, but in ancient society, especially in the north, people would make many noodles related to happiness and longevity, such as longevity peaches and longevity noodles.

The eating habits of Yuanzhou City are similar to those of Yutong Town, with rice as the main food and noodles as the supplement. The noodles they eat are mostly noodles, steamed buns and steamed corn bread, and you can hardly see any exquisite noodles.

Ye Xunqing kneaded the dough early and planned to use it to make flower steamed buns. The raw materials for this thing are very cheap, and a lot can be made at one time, which is most suitable for most people to eat together.

It is difficult to shape the leavened dough, but if you shape it before it is fully risen and then let it rise, the shape of the steamed buns after the rise will not be much different.

No one else can do this job well, so only Ye Xunqing can do it. Fortunately, he has quick and skillful hands, and his kneading speed is not slow.

Having to cook and prepare pastries, Ye Xunqing was more tired than the donkey in the production team. He didn't even have time to eat or drink.

"Hurry, hurry, put it on a plate!" Ye Xunqing tossed it with both hands. "Wipe the edges clean and use chopsticks to move them towards the center! Stack the meatballs, with fewer and fewer layers. Make sure to leave one for the best look on top! Place the lotus root slices one on top of the other. Don't you know how flowers bloom?"

Fortunately, the dishes were not served by the chef, but by the maids and servants. They were not on the same side as Ye Xunqing and had no conflict of interest, so he did not make things difficult for them. Instead, he helped a lot.

As the last dish of glutinous rice and lotus root came out of the pot, Ye Xunqing's busy work finally came to an end. He handled so much work by himself that his fingers were so tired that they were weak.

But his work is not over yet, he still has to introduce today's dishes to the host.

After eating a few bites of food in the kitchen, Ye Xunqing went to the main living room and began to explain the dishes to the old man.

The ingredients of these dishes are very common, but Ye Xunqing cooked them into something unrecognizable.

Who would have guessed that those little pancake-like dishes were actually fried lotus root cakes? The chestnut-braised pork, with its unique flavor, blends perfectly with the aroma of the meat and the chestnuts. There's also braised pork with dried vegetables, a dish I've never seen before. I've also never seen dried beans, as pickled beans are more common here.

In order to save time, Ye Xunqing made a lot of braised dishes, including braised chicken, braised duck, braised goose and braised eggs. He put the goose first, the duck second, the chicken third, and finally the boiled eggs. One pot has four uses, which means four dishes.

Chickens are relatively small, so one is served per table; ducks are half a duck per table; geese are served one per three tables; and braised eggs are served according to the number of people at the table.

People here mainly eat stewed food, and the taste is not very good. Even if the ingredients are very fresh, the food is not very tasty.

Every famous delicacy that has been passed down to modern times has a story, and their origins are also very great. For example, Beijing roast duck was brought from the south to the north by Zhu Di.

In addition to braised dishes, there are also pickled dishes. There is a slight difference between the two. Pickled dishes taste mellower than braised dishes and are darker in color.

Ye Xunqing originally wanted to make braised pig's trotters, but unfortunately there was none in the house, so he made braised pork elbows instead. He cooked the pork elbows in soup and then added braised dried tofu and bean curd skin, adding a few more dishes.

"This is braised duck, made from ducks that are over a year old. The meat is firm and delicious," Ye Xunqing explained. "There are other ways to cook duck. In winter, sour radish and duck soup is the best for warming the stomach. If you want a spicier duck, you can try roast duck. If you like crispier skin, roast duck is the best. If you want something lighter, salted duck is also very good."

Mr. Zheng, a foodie, asked, "How does it taste compared to this braised duck?"

Ye Xunqing replied: "Each has its own merits, there is no comparison. In my humble opinion, they are both very delicious."

Old Master Zheng was happy and immediately asked the housekeeper to get some silver as a reward. The maid placed small silver ingots on a tray and placed it in front of Ye Xunqing.

Ye Xunqing just took a look, turned his gaze back, and continued to introduce the dishes to Mr. Zheng.

Mr. Zheng praised each dish he ate, and then asked the official to give a small silver ingot to Ye Xunqing. After the meal, Ye Xunqing was overwhelmed with the reward money he received.

As a wealthy businessman, Mr. Zheng is not short of money. This amount of money is just a drop in the bucket for him.

"Wei'er, you have found a good cook for your father." The smile on Mr. Zheng's face never disappeared.

The town magistrate's wife said, "As long as father likes it."

Mr. Zheng tried almost every dish, and there was nothing he disliked. First of all, the dishes tasted good, and secondly, he had almost never seen these dishes prepared. Perhaps such delicacies could only be found in the imperial palace.

No, you may not be able to eat it in the palace.

With the development of the times, there are more and more dishes. Although many dishes are passed down from our ancestors, the ingredients and cooking methods in the past are definitely not as rich as those in modern times. Moreover, those dishes that are now popular among ordinary people were once special dishes for kings, princes and generals in ancient times.

Moreover, this era is different from the era in which Ye Xunqing lived, and the diet is quite different.

"Master Zheng, I have another dish to offer you." Ye Xunqing finally said, "This dish is common in the north, but I have never seen it here."