I have traveled through time, who am I afraid of?

Chapter 897 Answering Questions about Food

After hearing what Emperor Hongde said, Empress Luan Xiying also became interested.

"Your Majesty and Empress, please wait a moment!"

Leng Rongyue said this as he pushed over a delicate little cart with wheels.

The top layer of the cart was covered with a large, tight lid.

When Leng Rongyue opened the lid, Emperor Hongde and Empress Luan Xiying saw the two shiny red roast ducks under the lid!

Emperor Hong De couldn't help but feel curious when he saw the duck was so appetizing.

Emperor Hongde stood up and walked to the cart, took a closer look, and asked, "Rongyue, I've also eaten ducks roasted over fire, and they were always wrinkled and shrunken.

Why is the duck you made so plump and full?"

Leng Rongyue put on transparent gloves and picked up a sharp knife. She sliced ​​the duck meat while answering Emperor Hong De's questions.

"The roast duck your majesty is referring to is probably the duck that has been slaughtered, feathered, and then roasted directly over a fire.

The duck roasted in that way will have dry skin and tough meat.

But making this roast duck is different. It has to go through many processes, such as slaughtering, bleeding, scalding and removing feathers, gutting, stretching, inflating, measuring the cavity and hanging it, scalding the skin and sugar coloring, drying the duck, and finally putting it into the oven and baking it with fruit wood.

You also need to control the temperature when baking.

The roasted duck has crispy skin, tender meat, fragrant but not greasy.

When eating, slice the duck meat while it is still hot, add finely chopped green onions and a sweet and salty noodle sauce.

If you want a richer taste, you can also add cucumber strips or honeydew melon strips and roll them up with thin dough...

It tastes pretty good.

At least, His Royal Highness Prince Yu and my grandparents, uncles, aunts, and brothers all like him very much.

I hope the Emperor and Empress won't be disappointed after trying it today!"

"No, no!

Let alone eating it, I am not disappointed just looking at it now!"

Queen Luan Xiying also stood up curiously and came closer. Together with Emperor Hongde and others, she watched Leng Rongyue skillfully slice the duck meat into pieces and place them on the plate.

A duck was sliced ​​into a plate, one on each table.

Then the sweet noodle sauce, shredded green onions, cucumber strips, honeydew melon strips, and the dough cakes in the small steamer were placed on the table.

"Your Majesty, Your Majesty, please enjoy this while it's hot. If it gets cold, the taste will be much worse!"

"Okay, okay, I'll try it right away!"

Emperor Hongde signaled Empress Luan Xiying to sit back at the table and start enjoying the delicious food.

He then sat back at the table on the east side with Xiao Jingyu and Duke Anguo's father, son, grandparents and grandchildren.

Leng Rongyue thought about it and decided to follow him.

He stood by the table and briefly introduced the dishes on the table to Emperor Hong De.

Emperor Hong De looked at the dishes on the table. They were all things he had never seen or eaten before. They were really good. He looked at Leng Rongyue and asked, "Rongyue, what are these dishes on the table?"

Leng Rongyue introduced the dish in a soft voice: "Your Majesty, this is boiled fish, which is filled with fried chili peppers and Sichuan peppercorns, and has a spicy and rich flavor.

The fish in the boiled fish is sliced ​​into thin slices, and tastes fresh, spicy, and tender.

"Oh……"

Emperor Hong De nodded and pointed at the squid rolls that were cut into fancy slices, "What about this?

What is this?

Does it look like this?

still……"

"no.

This dish is fried squid.

This is done by cutting the squid into small pieces, and when heated, it will curl up instantly!"

Queen Luan Xiying over there was also full of curiosity about the dishes on the table.

Looking at the colorful stir-fried lotus pond dish, he asked with great interest, "Yue'er, this has shrimp, lotus root slices, and white, green, and yellow things... What kind of dish is this?"

"Your Majesty, that dish is called Lotus Pond Stir-fry...

It contains shrimp, lotus root slices, lotus seeds, yam slices, ginkgo nuts, and... green lentils. It tastes fresh, salty, and refreshing!

Leng Rongyue temporarily changed the name of snow peas - she was afraid that the emperor and the empress would ask her... why is it called snow peas?

What is the Netherlands?

So, we just call snow peas green lentils. They look green and flat, so there will be no other questions.

Leng Rongyue continued to introduce the next dish.

This dish is relatively light. It is made by stir-frying cilantro and tripe with scallions, ginger, salt and pepper. It is called stir-fried tripe with cilantro.

There is also this dish called oyster sauce lettuce...

These are cold dishes...

This is called Hangzhou Pepper Preserved Egg - it is a kind of preserved egg made from small quail eggs through special techniques, and then seasoned with Hangzhou pepper and soy sauce.

This... is called Fuqi Feipian..."

"what?

Couple...lung slices?

this……"

Leng Rongyue smiled, "Your Majesty, the name of this dish is Fuqi Feipian, but it doesn't really contain any couple's lung slices!

It is just a cold dish made by mixing tripe slices, beef and other braised ingredients together.

This cold dish is spicy, salty and fresh, and is very appetizing and goes well with rice. The Emperor and the Empress must try it later.

But be careful, it's a little spicy and you need to get used to it."

"What about this?"

Leng Rongyue took a look and saw that Emperor Hong De was referring to the braised pork with preserved vegetables.

“What is this?

They are round and plump, like slices of meat."

“Your Majesty is right.

This is slices of pork belly, served with pickled mustard greens.

The meat is first cooked using special techniques and various marinades, then cut into large slices and placed in a large bowl;

Wash the pickled mustard greens, place them on top of the arranged meat slices, and steam them together.

When steaming, place the pickled mustard greens on top and the meat slices on the bottom;

After steaming, it is turned upside down on a plate, so the preserved vegetables are on the bottom and the meat slices are on the top, hence the name "Mei Cai Kou Rou".