To be honest, her task is not heavy, she only needs to be in charge of the dishes of the guests of honor on both the Chaoyuan Sect and the Chixiao Sect. Face and face, and kung fu are all done to show people outside. Naturally, there are other people in the kitchen to cook the other disciples' meals. Fortunately, the soup base has already been hanged, and the rest is the work of stir-frying, so I can still squeeze out time to watch the excitement outside the caracal's lair.

Anyway, a few disciples sneaked outside the kitchen just now, and they asked a few words from the people in the kitchen and left in a hurry. She only pretended not to see it, but she knew in her heart that it was someone sent by Huo Zhenghua who was verifying her whereabouts. As long as he sent someone here, it would definitely be in vain, and her suspicion would be basically washed away.

Finally, a crisp chime was heard in the distance outside. She knew it was a sign that the food was being served.

In this era, people with status sit on the ground when they eat, and one person has one case, and the meal system is shared. There were actually only six guests from Chaoyun Sect, so she actually only needed to prepare a total of thirteen guests of honor.

Because of Elder Shan's trust, she was able to prepare the food as she wished. Cultivators usually pay attention to breathing and nourishing qi, and they don't have a big appetite, so the food she prepares must be exquisite and delicious.

The dishes were generally served out. Ning Xiaoxian untied the apron on his body, exhaled softly, and ran to the kitchen to stand outside for a while. On this hot day, it is not easy to fight with dozens of people in the kitchen and oil smoke, and the body consumed is probably similar to the 800-meter small run that high school girls hate.

"Alas, there is still no way to compare the body and these immortal cultivators. She especially hopes to transform her physique as soon as possible and open the door to supernatural powers.

Not long after the first two dishes were served to the feast, Elder Shan ran back with a red face: "Xiao Xian, your dishes have made the distinguished guests of Chaoyun Sect full of praise, and I have never tasted such a delicacy in the sect. There was a great light on the face of the boss, and I quickly brought back the award. He handed over five hundred taels of silver, and a small jade bottle.

The head probably considered that she was just a mortal, and it was the most practical thing to give her silver, right?" The bottle contains five beneficial pills, which can dispel diseases and benefit the body after taking it, and have the effect of strengthening the body. ”

Well, that's a good one.

She smiled, and the guest's reaction was already reasonable. In ancient times, gods and demons were in charge, and people were just eggs under the nest, worrying all day long, and the rise of the human race has only been thousands of years, and the protagonist of this world has been replaced by the fairy sect. On the contrary, the mortals living at the bottom of the world need to eat every day, but the world is not peaceful, like the shallow water village with the protection of the Immortal Sect on the back of Chixiao Mountain is a special case, I don't know how many civilians are envious, and how many people can devote themselves to studying cooking?

The food she makes is not uncommon in another world, but here, it is the only one, and there is no semicolon.

Take the first appetizer, kidney beans, which are easy to make and not proportional to how delicious they are. Only soak the kidney beans in clean water overnight, wait for it to swell naturally, then put it into a pot, add mountain spring water, and boil it with plum, dried hawthorn, red dates, and rock sugar. In another time and space, this process is done by a pressure cooker, but here, it takes about an hour to boil the kidney beans until they are soft and glutinous, and then drizzle honey and osmanthus sugar after cooling, and let them sit for half a day.

In order to highlight the flavor of this small dish, Ning Xiaoxian specially asked the elder to make two ice charms and paste them at the bottom of the pot, so that the honey kidney beans taken out are not only sweet and sour, crispy and soft, melt in the mouth, but also have a chilled cooling effect.

You must know that it is the middle of summer and July! The sun in the sky is scorching, if it is said that the cold and heat do not invade, it refers to the profound cultivation of Quan Shifang, Mei Zhangmen and others, whose skills are slightly worse, in the summer, with a few cold kidney beans, the refreshing energy runs from the throat to the stomach, and it is very good not to moan.

Let's talk about abalone sauce and rice. Ning Xiaoxian compacted the rice in a bowl, then poured it into the marigold, poured in the soup, covered with abalone, and decorated it with broccoli on the side. However, in this world, rice was originally a staple food of farmers, that is, rice was thrown into soup and stirred and eaten, so as to save fuel and vegetables. When Master Mei saw this dish served, he was very unhappy in his heart, but with a distinguished guest on his side, he didn't feel good on his face, so he only scolded the chef Ning Xiaoxian in his heart.

But when he reluctantly took a sip, he couldn't help but be surprised. The abalone on top is fragrant, crispy, soft and mellow, and it has been simmered to the taste, but the abalone is still very elastic. The most amazing thing is the rice underneath. Although the crystal clear rice is distinct and not sticky to the teeth, it is dipped in the golden soup of abalone, and the chew is mellow and timeless, and the aftertaste is endless. And the taste was supposed to be heavy, and the first few sips were particularly fragrant, but the back was greasy. However, the soup made by Ning Xiaoxian was only fresh and not greasy, which made the guests feel unfinished after a few bites of it.

This is the principle of "food is rare", if it is delicious but not enough, people will double the praise of this dish.

What they don't know is that the stickiness originally comes from ingredients such as pork bones and old hens roasted with abalone, which are rich in collagen, which can provide meat freshness to dishes, but also inevitably bring meat greasy. However, Ning Xiaoxian's soup is made by mobilizing mountain delicacies and seafood, and the abalone is only carved from white spirit mushrooms, which is naturally fresh and not greasy.

Of course, the biggest contributor is the dried goods from the sea - kelp, Chixiao Mountain is not far from the sea, and the seafood that can be touched every day is actually rich. Ning Xiaoxian was also shocked when he saw such a thing, the people here actually fished it out of the sea and used it as feed for the farmers to feed the pigs, which was really a tyrannical thing. She collected a pile of kelp for the price of a few copper plates, washed it and exposed it to the sun.

What is the role of kelp? Just one thing that people on earth are familiar with: monosodium glutamate. MSG was not developed on Earth until the beginning of the 20th century, and its function of enhancing freshness and flavor actually comes from kelp. As a close relative of kelp, the soup cooked in kombu is more delicious, especially the crystal salt particles covered with sun-dried kombu, which is the secret to the flavor of the soup.

Master Mei put down the marigold in his hand, turned his head to look, and the distinguished guests at the table were all smiling when they tasted the dishes, which showed that they were very satisfied, and they couldn't help but feel a little complacent. Compared with the behemoth Chaoyun Sect, the Chixiao Sect didn't have many things to handle, but tonight's dishes were amazing.