And Shen Xiangmiao, who was in the small stove room, closed the door, explained that Shen Wentao was waiting outside for the food to be served, and even plugged in the door bolt, and after making sure that there was no one around, he took out the necessary knives and spices in the kitchen for later use, and then began to cook.

Four meat and four vegetarian soups, combined with Lu Zexuan's more extensive, but preferring spicy tastes, Shen Xiangmiao roughly decided on the dishes to be made.

The four vegetarian elements are the improved version of Ruyi roll, the shredded yam, the steamed loofah with garlic vermicelli and the mapo tofu. The four meat dishes are, boiled pork slices, saliva chicken, mushroom meat, and steamed catfish. The two soups are rich mushroom soup and a hot and sour soup.

According to the process required for each dish and the approximate order of the previous order, Shen Xiangmiao first cut the yam and soaked it in water with a hob, and the soaking time takes about a quarter of an hour, and the dried shiitake mushrooms are soaked in warm water.

Subsequently, what Shen Xiangmiao had to do was a wishful roll.

The so-called Ruyi roll is to use fresh bean skin to wrap the kelp shreds, carrot shreds, cucumber shreds, mung bean sprouts, etc. that have been slightly blanched and cooled with bean skin, and finally tie them with coriander stalks that have been scalded and softened, and dip them in soybean paste or meat sauce to eat when eating.

The lightness of the vegetarian dishes and the richness of the sauce, and the crispness of the shredded vegetables and the softness of the fresh bean skin can be said to be just right.

Although the usual Ruyi roll is already very delicious, Shen Xiangmiao always thinks that it has a rich dipping sauce dish that stimulates people's taste buds too much and affects the taste of the next dish when she wants to serve it as a first course.

Therefore, this time, Shen Xiangmiao intends to make a wishful roll that can stimulate the taste buds but does not show off the rich flavor too much, making people look forward to the next dish even more.

Shen Xiangmiao chose shredded kelp, shredded potatoes, mung bean sprouts and shredded carrots, blanched these three things, quickly cooled, added salt, seafood soy sauce, garlic, sesame oil, etc., and finally put in Shen Xiangmiao's special sweet vinegar.

The taste of sweet vinegar is sweet and sour compared to ordinary vinegar, and when poured into the dish, it adds a refreshing and fragrant taste to the dish, making it more delicious and refreshing.

The sweet and sour taste stimulates people's appetite more, and they will look forward to the next dish more.

After mixing these shredded vegetables, wrap an appropriate amount of shredded vegetables in square bean skin, roll them up, and bundle them with coriander stalks to decorate.

In the end, Shen Xiangmiao cut the regular cylindrical bean skin roll into a diamond shape, put it neatly on a plate, and arranged it in a circle, and in the center, she used the carrot slices cut into a diamond shape to form a blooming flower, and finally took cucumber slices to decorate.

The tender yellow of the bean skin, the red of the carrot, the green of the cucumber slices and the coriander stalks, all the colors echo each other, and the combination is just right, like a painting of flowers and plants with heavy brushstrokes.

Shen Xiangmiao made this wishful roll, opened the door and handed it to Shen Wentao.

"Be careful when serving, and be careful of breaking the pattern." Shen Xiangmiao didn't forget to explain.

Shen Wentao saw Shen Xiangmiao's solemn tone, and saw that this dish was very exquisite, so he hurriedly replied: "Sister Xiangmiao, don't worry. Then he took the plate carefully and walked forward.

After getting the first ruyi roll, the yam soaking time was still shallow, and Shen Xiangmiao began to prepare for the saliva chicken.

Chop off the whole leg of the freshly slaughtered chicken, wash it and put it in a pot, put in cold water, ginger slices, green onions, peppercorns, etc., and start to simmer over high heat.

Taking advantage of the gap between boiling chicken thighs, Shen Xiangmiao saw that the mushrooms had basically been soaked, so she took them out, drained them, and removed the stems. Mix the diced minced pork from the full moon building with cooking wine, salt, minced green onion, minced ginger, starch, and finely ground black pepper from the portable kitchen and refined oil.

Then the stirred diced meat is kneaded into meatballs of the right size, and then put into the shiitake mushrooms that have been removed in turn, and on top, put the chopped small red pepper as a garnish, and after completion, put it in the pot to steam, and after the water boils, it can be about a cup of tea.

While steaming the mushrooms and stuffed meat, Shen Xiangmiao turned off the heat for boiling the chicken thighs and continued to simmer for a while.

The yam is soaked enough, fished out of the water, steamed in a steamer, about half a cup of tea.

Take the chicken thighs out of the pot and soak them in ice water, the mushroom stuffed meat here is enough to heat it.

Open the lid of the steamer, the thick fragrance will come to the nose, the aroma of the meat, the freshness of the mushrooms, completely blended together, the plate is in the process of steaming, leaving a rich fragrance, bright color soup.

Taking the steamed yam out of the pot to dry, Shen Xiangmiao's next thing to do is to pour the soup from the plate when the mushroom meat was steamed into the pot, add a small amount of oil, hook the thin potato to make a delicious soup, and gently pour it on the mushroom meat that is lined up in a long plate.

At first glance, this mushroom sauce is just a meat dumpling on the mushroom, but it is better in terms of bright color and fragrant taste, but it is far from being greasy as a simple meat dumpling, but it is very refreshing.

opened the door and shouted to Shen Wentao to send the food away, and Shen Xiangmiao put the yam into the oil that was burned to seventy percent hot and fried it over medium heat.

The moisture of the yam skin has been dried, at this time the fried yam will not splash because of the moisture, and then when the yam skin is golden, the yam is taken out and part of the bottom oil is left, pour in the white sugar and keep stir-frying until it is completely melted, and when it is golden brown and smoking, the fried yam is stir-fried to a uniform level, and the shredded yam is also completed.

Out of the pot and served on the plate, the yam is completely coated with a layer of sugar, and the original white color can no longer be distinguished, especially against the background of the milky white plate, the caramel color is very bright, just by looking at it, you can feel a little bit of the rich taste of this dish.

After cleaning the sugar juice left in the pot, Shen Xiangmiao will start to make the soup of the saliva chicken.

The soup of the saliva chicken that you usually see is a rich and viscous soup with a red tinge, which is fresh and spicy, but at the same time, it also has a somewhat sweet taste.

While the sweetness enhances freshness, it also relieves the burning sensation of chili peppers on the mouth and tongue, so when you eat it, it is rich but refreshing, and once you eat it, you can't stop it.

Shen Xiangmiao took out the chili red oil she had made when making this sauce, added minced garlic, light soy sauce, sugar, balsamic vinegar, chicken broth and chopped green onions when the chicken thighs were just stewed, and poured crushed peanuts and white sesame seeds that can enhance the taste and leave a fragrant taste on the cheeks, and poured on the chicken thighs cut into about an inch thick, so that the chicken was completely soaked in the rich soup.

Saliva chicken, after a little soak in the soup, will add more flavor and richer taste.

Therefore, Shen Xiangmiao decided to finish the mapo tofu and serve it together.