Records of the Cattle and Horses of Chang'an

"Hiss..." Now all three of them were shocked, and at the same time, they felt nauseous. Lu Xingzhou had the worst psychological endurance, and he couldn't control his dry heaves and let out a loud burp to show respect.

Ding Yuan glanced at the three of them and was quite satisfied. "Just use a scalp to cut open the scalp from the top of the head from front to back, then smash a small hole in the top of the head, use a screwdriver to open the skull, and take out the brain."

(A bronze scalpel dating back approximately 3400 years was unearthed at the Xicun site in Hebei Province. A complete set of surgical instruments was found during the Northern and Southern Dynasties, as well as during the Liao and Jin Dynasties. The Shandong Museum has a 5000-year-old skull from a craniotomy. Scans and identification indicate that the owner of this skull lived for several years after undergoing craniotomy.)

Cui Bianxu was more capable of pretending, but he managed to remain calm. He looked at Lu Xingzhou with a cold face and reminded him, "Have you recorded everything?"

Write, it can divert your attention so that you don't have to think about eating human brains, or you will vomit soon.

The next morning, Jiang Shangxian and his mother arrived at the Dali Temple cafeteria on time, escorted by four guards. Having successfully profited from the Dali Temple yesterday, Jiang's mother was in high spirits. When Jiang Shangxian announced that they would have shredded chicken noodles and twice-cooked pork noodles for breakfast, she murmured reluctantly, "How are we going to take the noodles home?"

Jiang Shangxian could only use his experience to explain to her how a chef could use all possible means to bring ingredients home: "When the time comes, break off a few chicken legs and wrap them up. After we stir-fry the twice-cooked pork, we can put it on a plate and wrap it up first. That way, we have two dishes, right?"

"Oh my!" Jiang's mother's eyes lit up, and she slapped her on the back again: "My slave Nian is still smart. He also crawled out of my belly, so how come you are so much smarter than Erlang? Let me see it!"

Jiang Shangxian took a few deep breaths before he managed to steady his smile: "Mother, please speak softly. Is it glorious?"

She paid special attention today and found that she could smell the faint stench starting from about ten meters outside the Dali Temple. As she got closer, the stench became stronger until it reached its peak outside the courtyard of the morgue.

She felt a little sorry for Cui Bianxu. With such a taste, it was hard for him to eat so much at every meal. He had a really good mentality.

But then she thought about the neurotic coroner she had met before, who seemed to be eating in the morgue, and she admired him even more. Sure enough, success belongs to these tough guys, and there is a reason why she can only be a cook.

When they arrived at the cafeteria, Jiang's mother started making noodles without her instructions. She was now so good at making ramen that she could proudly say that she was the second best in Chang'an.

The first place is Xia Zhenying.

Jiang Shangxian asked the guards to help kill the chicken, while she rinsed the meat and then cut it. The meat the guards bought was very large and difficult to handle without cutting it. Where there was too much lean meat protruding, she cut it off and sliced ​​it separately. This twice-cooked pork must be made with twice-cut meat to be the most authentic.

Erdaorou is also called Zuodengrou. Many people think that Erdaorou is too fat and choose to use pork belly. But in fact, the fat of Erdaorou is crispy and not greasy. Pork belly feels relatively not too greasy, but it is actually soft and not crispy enough.

These cuts of meat are well selected, with the fat being two fingers wide, giving the best stir-frying effect.

Huang Niangzi and Xu Niangzi had not arrived yet, so she had to light the fire herself. After the pot was hot, she grabbed the meat and put it into the pot to fry it. This was to remove the hairy smell of the pig skin. The fried meat had to be moved outside, and the impurities on the pig skin had to be scraped off. After rinsing it, it could be put into the pot with cold water, some green onions and rice wine to cook.

When cooking pork, she cut garlic leaves and cabbage. Traditional twice-cooked pork definitely does not have cabbage, but if this topping is only made with twice-cooked pork and garlic sprouts, the cost is too high. After adding cabbage and stir-frying, the topping looks full.

The meat of twice-cooked pork only needs to be cooked to 80% done, that is, it can be taken out when it is firm but not soft. The meat must not be cooked until it is fully cooked, and the middle must be pink and tender when cut.

If the meat is not fully cooked, it will have a tough texture and won't taste good.

Let it air dry for a while, the meat is too hot to cut right out of the pot, and the chicken that has just been cleaned is brought in.

The guards killed the chicken much faster than yesterday, and even took the initiative to help her put the chicken into the pot to cook. The pot also contained scallion knots, ginger slices, and rice wine.

When Huang Niangzi and Xu Niangzi arrived, Jiang Shangxian was already cutting two pieces of meat. He had to cut them very thin, as thick as a copper coin.

Jiang's mother had already forgotten her unilateral decision to break off relations with them yesterday. When she saw them come in, she even greeted them: "What's going on? Why is there so much white in your hair? Is it snowing outside?"

It was warmer inside the cafeteria than outside. The two of them stood by the door, shaking off the snow on their bodies. Otherwise, it would melt and get their heads and bodies wet. "That's right. It wasn't snowing when we left, but after a while, it suddenly started snowing. What bad luck! We didn't even bring an umbrella."

When it comes to umbrellas, Jiang's mother also gets anxious: "Oh, I don't know when it will rain, and we don't have an umbrella."

Jiang Shangxian pointed to the bamboo baskets piled in the corner and said, "Don't be afraid, mother. If the snow doesn't stop until afternoon, we can carry it back home!"

Mrs. Huang couldn't help laughing immediately: "Oh, Miss Jiang is really smart!"

Mother Jiang glared at her, but couldn't help laughing, pointing her finger across the stove at her: "You mischievous ghost!"

With two more people, Jiang Shangxian felt more relaxed. The chicken was almost cooked, so she asked Huang Niangzi and the other woman to take it out, let it cool, and then tear it into strips.

Who would have thought that Madam Xu would bluntly say, "We are all used to doing rough work. The calluses on our hands are thicker than our skin. It's so cold, just take it out until it's not hot."

As they talked, the two of them sat down and started to tear the chicken. Jiang's mother had already prepared the noodles, so she went over to sit and chat with them out of boredom.

It was snowing outside, so the four guards naturally wouldn't stand outside. They moved inside and sat in the corner. I don't know what they were talking about, but they all looked relaxed and happy.

When it snows in winter, you should stay in a warm house, smell the fragrance of food, and listen to the sound of falling snow outside.

Jiang Shangxian finished cutting the meat in his hand before asking Xu Niangzi to come over and help him light the fire and start stir-frying the twice-cooked pork!

You don’t need too much oil to stir-fry twice-cooked pork, just a little base oil will be enough, because the fat will also release oil during the stir-frying process.

As she stir-fried the food, the protein was stimulated by the high temperature and produced a sizzling sound. As the meat slices curled up, Jiang Shangxian put a spoonful of her homemade simple sweet noodle sauce into the pot.

Traditional twice-cooked pork does not contain fermented black beans, but uses sweet bean sauce, because fat does not have flavor, and only sweet bean sauce can make the flavor stick to fat.

At this time, there was nothing she could do about the fact that the bean paste she made was not authentic. There is naturally a difference between what she made herself and what you buy outside.

When this step was done, not only did Mrs. Huang and the others stretch their necks and sniff the air, even the guards could not sit still.

"Miss Jiang, what are you cooking? Oh my god, it smells so good!"

The magic of Sichuan cuisine lies in the fact that the spicy, salty and fragrant flavor will spread out in an instant, making people who smell it swallow their saliva subconsciously.