The wives of the concubines are empresses

The road became more solid and flat under the trampling of carriages and many people.

Minglan specially asked people to prepare a bonfire dinner in the evening, with various barbecues.

Shangguan Wanjun looked at the barbecued meat the soldiers were making and guessed, "Is this beef skewers?"

The soldier replied respectfully: "Your Majesty, this is lean pork skewers."

Shangguan Wanjun was ashamed that she didn't even recognize pork.

"What about this?"

"Donkey meat."

"Donkey meat? Over there."

The soldiers answered one by one.

"Your Majesty, this is chicken."

"Your Majesty, this is beef skewers."

……

Shangguan Wanjun was very interested in watching everyone roast suckling pig.

“What seasonings are used in this?”

"Your Majesty, the marinade ingredients include refined salt; white sugar, depending on the recipe, is used in an amount of about 100 grams; star anise powder is about 5 grams; five-spice powder: 10 grams; fermented bean curd is about 10 grams; sesame paste is about 25 grams; garlic is appropriate, about 5 grams; cornstarch is about 25 grams; cooking wine or Fenjiu varies from about 10 grams to 25 grams; other optional seasonings: fermented bean curd (red), ginger, green onions, broad bean paste, white vinegar, maltose, sesame oil, Sichuan peppercorns, pepper, MSG, etc.

Skin water? It is used to apply skin water to make the suckling pig skin golden and crispy. The specific formula may include white vinegar, maltose, red Zhejiang vinegar, rice wine, etc.

"Oil for baking" can be edible peanut oil or other high-temperature resistant vegetable oil, about 500 grams will be enough.

Other dipping sauces include suckling pig sauce or other condiments such as barbecue sauce, sweet bean sauce, pepper salt, etc.

The steps for making roast suckling pig are as follows:

Prepare the suckling pig first. Split the cleaned suckling pig from the inner cavity to make the pig's body into a flat plate.

Cut off the third and fourth ribs, remove all the ribs and fan bones in this area, and dig out the pig's brain.

Make a cut on each side of the jaw to facilitate subsequent operations.

For marinating, take some spices (such as 125 grams) and evenly apply them to the pig's inner cavity and marinate for 15 minutes.

After the water has dripped off, mix all the seasonings except the spices and sugar water, apply it evenly to the inner cavity again, and marinate for a quarter of an hour plus half a cup of tea.

The final step is to scald the skin and apply water to the skin. This involves pouring boiling water over the pig's body to tighten the skin and harden the meat.

After blanching, use a brush to brush sugar water or leather water on the pig skin.

?The method is to use wooden strips to support the pig's body in the inner cavity, and also use a wooden strip to support the front and back legs horizontally.

Remember to tie the pig's trotters tightly to ensure the pig retains its shape during roasting.

?The roasting process is also very important. Light the charcoal fire and divide it into two piles, front and back.

After roasting the pig's head and buttocks until they turn bright red, poke holes in them with a needle to release the air.

Brush vegetable oil all over the pig, and spread the charcoal into long strips to roast the pig.

Turn the fork to ensure even cooking and roast until the pig turns bright red or golden brown all over.

?When serving, it is usually covered with red silk and the skin is peeled off in public.

Serve with suckling pig sauce or other dips.

During the production process, pay attention to the control of heat to avoid burning or undercooking.

Before roasting, make sure the suckling pig is marinated inside and out, so that the roasted suckling pig will be more delicious.

When applying the water, spread it evenly to ensure that the suckling pig skin is golden and crispy.

After baking, remove the baking tools in time to avoid the skin becoming hard and difficult to remove after the pig cools down.

This way we can roast suckling pig with golden color, crispy skin and tender meat."

"Thank you for your hard work." Shangguan Wanjun sighed that dictation was quite complicated.

"Your Majesty is too polite. This is our duty." They clinked their chopsticks.

Seeing the thick dried beans, Shangguan Wanjun reached out and picked up the chopsticks beside her.

"It's so thick." She was excited for nothing, as she thought she could roast some dried tofu at the same time.

Ranpin-Wang Ran asked: "Your Majesty, what's wrong with you?"

"I just want to try roasted tofu, but it's too thick." She could only watch helplessly.

"Dried tofu?" What is this?

He glanced at the thick dried tofu on the shelf and fell into deep thought.

"Your Majesty, why not slice it thinner and grill it?"

Shangguan Wanjun was surprised and said, "That shouldn't be possible."

"Your Majesty, how can you know if you don't try?"

"Try then?"

After finally finding a kitchen knife to cut the dried tofu, Concubine Ran - Wang Ran lost her balance and the dried tofu was damaged. Shangguan Wanjun sighed as she looked at the horrible-looking dried tofu.

My beloved concubine, let me try it. "Ranpin-Wang Ran was embarrassed to leave, so Shangguan Wanjun came to try it. Under her careful hands, the dried tofu broke into two halves.

"I still feel like I can't make roasted dried tofu. It's bound to break into pieces. Forget it, I won't make roasted dried tofu anymore to avoid wasting ingredients."

Shangguan Wanjun stopped thinking about other things and just looked around. The emperor's husbands also followed her everywhere. Tired of walking, she sat down at her seat and Liu Cheng poured her tea.

"Your Majesty, please have a cup of tea."

"it is good."

In addition to the imperial wives and Master Yun, there were also village heads and village officials arranged by Minglan, but they were all very nervous.

"Don't be nervous, village heads and heads. Today is just a normal dinner. Our goal is to eat, drink and have fun."

Minglan agreed, "Yes, everyone should just accompany the Emperor to eat and drink well, and don't worry too much about other things."

When the village heads and village officials heard Minglan say this, they gradually relaxed.

Roasted whole lamb, roasted suckling pig, roasted chicken, roasted rabbit, and roasted fish were served one after another, along with various meat skewers. Shangguan Wanjun was so greedy that she was about to cry.

Wow, there are so many delicious foods. It’s a pity that her stomach is not very big, otherwise she could eat more.

Princess Shu Gao Zihao tore off a leg of lamb, wrapped it in oil paper and handed it to Shangguan Wanjun.

"Your Majesty, please try it."

Shangguan Wanjun took it and used her other hand to tear off some meat from the lamb leg using the oil paper.

"Hmm, it tastes good. I wonder how the roast suckling pig tastes."

Upon hearing this, Liu Cheng walked forward and tore off a roasted suckling pig leg with oil paper, walked up to Shangguan Wanjun and presented it.

"Your Majesty, please try."

Seeing that it was another roasted leg, Shangguan Wanjun couldn't help but smile.

"You two are quite interesting, both of you are pulling my legs."

Shu Fei-Gao Zihao and Liu Cheng looked at each other, and Shu Fei-Gao Zihao smiled gently.

"Your Majesty, perhaps we all think that the leg is good to roast."

Shangguan Wanjun tore off some meat from the roasted lamb leg and placed it in the bowl of Concubine Shu-Gao Zihao, then tore off some more meat wrapped in oil paper and handed it to Liu Cheng.

"Your Majesty, I thank you."

"Eat."

Shangguan Wanjun also tore off some for each of Lianhua, Muxiang and Ouhe to taste.

"What do you think?"

Mu Xiang was more sensitive to food. She said, "Your Majesty, this is very tasty and has a good texture. It's very fragrant. The soldiers are very skilled in grilling meat."

Shangguan Wanjun smiled gently: "It's just as I thought. Every soldier who participated in the barbecue today will receive a reward."

Minglan bowed and said, "I thank the Emperor for the reward on behalf of everyone else."

Shangguan Wanjun was grilling a whole lamb with her left hand and a suckling pig with her right hand, and they were enjoying the meal very much.

"My dear. Are you enjoying your meal?"

"It's very good. The emperor must be very happy eating it."

Shangguan Wanjun smiled at him without saying anything, then lowered her head and continued to eat the pork skewers.

"Where do the village heads and village heads come from?" Just eating is boring, she has to chat with them and let these people talk, so that she can gain something.

A village chief said, "Your Majesty, my ancestral home is Yunzhou, but I fled to Lizhou due to famine when I was young."

"Is Lizhou serious?"

"It's serious. Many people have died." When the village chief said this, he felt very uncomfortable. Watching familiar people die one by one was a very painful thing.