Records of the Cattle and Horses of Chang'an

But then again, Qinghe County is very close to Bohai Sea: "Did your family send any seafood?"

Although seafood is not easy to transport, it is so cold today that it can satisfy your craving if it is all frozen. Anyway, even in modern times, it is difficult to transport it easily and at a low cost. A large part of seafood dies before it even reaches the shore.

Those who can barely survive with the help of oxygen enrichment equipment will die without the oxygen pump.

"Yes, they are all frozen in the ice cellar."

Lin San counted them on his fingers for her: "Crabs bigger than my palm, shrimps that big, and fish that big!"

Originally, they ate seafood all year round in their hometown of Qinghe, but when they came here, they could only eat it when it got cold. "What do you want? I'll go get it. The ice cellar is too cold. You, a young lady, should not go in."

"I want all of them. Take three crabs, nine shrimps, and a big fish."

Jiang Shangxian ordered without hesitation. She was also craving seafood, and when eating at a large restaurant, she couldn't be polite. "Hey, sorry to bother Master Lin."

"Okay, I'll go now. These things are frozen hard. If they are thrown out, they can kill people. They need to melt for a while before they can be taken out." Lin San said without hesitation. He took a basket and left.

Jiang Shangxian began to take out her own seasonings. She had planned the roasted whole lamb yesterday. Xinjiang roasted whole lamb has a rich variety of ingredients, but there are some things that are not available here and she couldn't make them: cinnamon, gardenia, fennel, cooked sesame seeds, walnut kernels, fine chili powder, turmeric, cardamom, white buckwheat pods, white pepper, cumin, orange peel, safflower, bay leaves, white sugar, red peppercorns, star anise, dried ginger, cassia bark, rapeseed, saffron, galangal, black pepper...

(Babies who are interested can make their own. There are seasoning stores online that can make it. It can also be ground into powder. Don’t grind the white sesame seeds together. Add chicken essence and MSG.)

She had ground all the flour yesterday. She weighed the lamb, which was not big, less than eight kilograms. After making a rough estimate, she began to wander around the kitchen, found a large bowl, and took out eight eggs and a bag of flour.

The ratio of eggs is roughly one egg to one kilogram. I beat eight eggs into a bowl and estimated eighty grams of seasoning powder. The ratio is ten grams of seasoning to one kilogram. As for flour, it's a little more. One kilogram of meat requires fifty grams of flour.

No need to add water, just stir it into a paste. At this time, the smell is already extremely fragrant. Lin San came in with a basket in his hand and a big red fish on his shoulder. The first thing he did after putting the things down was sniffing and saying, "Miss Jiang, yours smells really good."

Jiang Shangxian smiled and shredded some shallots: "This lamb needs to be marinated first to taste good."

(Shallots are onions, which were introduced to China from West Asia via the Silk Road during the Western Han Dynasty. The first step is to marinate the meat with onions, water, and salt for ten minutes. With this clear explanation, you should be able to easily make roasted whole lamb at home, right?)

Lin San came over and took a look at the bowl of yellow paste: "Oh, this paste looks special. I'll have to beg Jiulang to give me a piece of mutton later!"

It was a whole roasted lamb, so of course he couldn't let the person cooking in the kitchen taste it, so he asked Cui Bianxu to do it.

Jiang Shangxian remembered that he hadn't seen Cui Bianxu since he arrived, so he asked, "Where is Cui Shaoqing? Isn't he at the mansion?"

"Yes, Jiulang went out to pay New Year's greetings early in the morning."

Oh! She understood. Even if her family wasn't around, she still had to wish her leaders a happy new year. Wow, that's the workplace.

While soaking the onion water, Jiang Shangxian walked outside the kitchen. When he came in, he took a quick glance and saw a bird cage hanging in the corridor?

"Master Lin, this thing, is it..." She looked at the five brown-gray creatures with chestnut-brown horizontal stripes, dark brown-brown lower bodies mixed with white, not much bigger than pigeons. Why did this thing look so ugly?

Master Lin grabbed one and the wilted creature dared not move in his hands. "This is a flying dragon. Miss Jiang, do you want it? If so, I'll kill it right now."

Flying dragon! Oh my goodness, it's really a crime! Isn't this the legendary Hazel Grouse, the star of the Northeast prison dish? Hell, it's in half of the ten dishes!

"Well, let's get two and make some clear soup later." Jiang Shangxian tried his best to appear calm. After all, he came from Lexianlou, and he couldn't lose face!

(Don't try this, kids. This is a Class II protected wild animal. If you try, you will definitely be caught.)

Lin San caught another one and said, "This one was sent by the General of the Central Army yesterday. He said we were lucky and caught quite a few."

Jiang Shangxian understood. She knew Wang Mingqian a little bit. He had a very good relationship with Cui Bianxu and was very tolerant. No matter how harsh Cui Bianxu's mouth was, Wang Mingqian would always remain rational and give in to him even if he made her clench her fists in anger.

Tsk tsk tsk, Jiang Shangxian took a look at the sky and did not delay any longer. He returned to the stove to cut the lamb, then spread the sauce on it and waited for Lin San to put the skewers on it. He then started to cook the crabs. These were three very large swimming crabs, which were fat at this time of year. The red cream, yellow and translucent crab meat inside looked very beautiful together.

If crabs are alive, they are most delicious if they are steamed directly with cabbage leaves underneath. But since these are frozen crabs, they can only be cooked with scallion oil. Scallion oil is also a time-saving and labor-saving method. Cut the crabs into pieces, place them on a plate, sprinkle with salt, and steam them in a pot. After steaming, sprinkle with chopped garlic and scallions, and pour hot oil on them, the aroma will fill the air.

As for the shrimp, it was a tiger prawn, very big, even longer than her hand, and of top quality, but unfortunately it was also frozen. When it comes to seafood, there is a huge difference between dead and alive ones. Otherwise, why are there swimming crabs in coastal areas? After the fishing season starts, all the dead ones are piled up like mountains in the vegetable market, and they sell for five yuan per catty, while the live ones sell for ten times that.

For this thing, just make a garlic-flavored one, stir-fry some garlic chili sauce, shape it into a nice shape, and steam it in a pot.

Finally, there was the grouper. Honestly, this was the first time Jiang Shangxian had seen such a large one. Its size was astonishing. She wasn't sure how to start. The scales were tiny and dense, so when she scraped them, they flew everywhere. She had to eat with them soon, and she didn't want to be covered in scales. So, she waited, somewhat annoyed, for Lin San to come deal with it. (Real name system hates scraping the scales off grouper.)

"Master Lin!" Jiang Shangxian rushed outside. Lin San's movements were very quick and he was already in the final stage. "Do you have any ready-made chicken soup?"

To make Feilong soup, you must first boil chicken soup, preferably old hen soup. After the chicken soup is boiled, put the Feilong bones into the chicken soup and boil for half an hour. Remove the contents and finally blanch the Feilong meat in water and cut it into pieces.

Finally, add the blanched shredded shiitake mushrooms, and drizzle with sesame oil after the pot boils. Wow, the soup is so clear that you can see the bottom, the meat is tender and the soup is fresh. One bite will make you feel that your life is worthwhile.

"Yes, there is a clay pot simmering in a clay stove, and inside it is boiled chicken soup! Jiulang in my family likes to eat chicken soup in the morning or as a midnight snack. We always have this on the stove all year round." Lin San really didn't have the hands free to help her get it, and felt quite embarrassed.

"Okay, thank you, Master Lin. I'd also like to trouble you to help me kill the fish inside."

"Hey! Great!"