General is hard to serve

A few days later, when Shen Ziqian heard that his brother was going to fight with Lu Ming, he was shocked.

"Brother, fighting is very dangerous!" Shen Ziqian's anxious eyes turned red.

Shen Ziqi comforted: "It's okay, brother has to take care of brother Lu."

"But—" Eldest brother Lu knows martial arts anyway, so if you go, you will add to the chaos!Shen Ziqian pursed his lips and murmured in his heart, because he saw the firmness in his brother's eyes and knew that his brother had always been stubborn.

"Brother uses this place." Shen Ziqi pointed to his head.

Shen Ziqian discouraged: "Okay, brother must not have any accidents, and come back safely!"

"Okay, brother promises you." Shen Ziqi rubbed his hair, it's good to have a relative here waiting for him to come back.

In the afternoon, Shen Ziqian took Shen Ziqi to a nearby temple to worship, and insisted on asking for two peace talismans to come back.

Shen Ziqi looked left and right, the Buddha statue in front of him was smiling, which made people feel better.

While Shen Ziqian went to ask for a peace talisman, Shen Ziqi wandered around by himself.

"This benefactor, please stay."

An elderly abbot stopped him.

Shen Ziqi blinked, according to the routine, this person must have some secrets to tell him.

The abbot stroked his beard and said with a smile: "Young master has a lot of peach blossoms."

"Peach Blossom?" Shen Ziqi raised his eyebrows, besides Lu Ming and the one surnamed Du from last time, could there be another one?

"Little son, it's best not to be too flamboyant, the tree attracts the wind, and you should cherish the things that are gifted to you."

The thing gifted by a predestined person must be the portable space. Shen Ziqi nodded. Of course, this kind of thing should be used well. Before departure, you must put a lot of food in it. Anyway, it won’t break if you put it in it. Who knows Will there be only steamed buns to eat on the road?

The abbot saw that he understood, so he continued: "This time, there will be more than good, and I hope the young master will return safely."

Shen Ziqi's eyes widened, and when he wanted to chase after him to ask if there was any danger, Shen Ziqian came out.

"Brother, I got it!"

Shen Ziqi glanced back, and when he wanted to find the abbot again, he couldn't see him at all, and suddenly got goosebumps, the elusiveness was really scary.

"Let's go brother." Shen Ziqian grabbed his wrist and handed him two peace charms.

Shen Ziqi came back to his senses, took it and put it away.

The two wandered around for an afternoon and went to a restaurant.

It's been a long time since I left this time, so Shen Ziqi explained a few new dishes and asked them to come up with one in half a month.

There are fewer people eating at this time, so the cooks all gather together to study hard.

Shen Ziqi took a carp, removed the scales, gills and viscera, removed the fishy lines on both sides of the fish, and then cut it with a knife.

Then pick up the fish again, let it stand on the cutting board, and cut another knife at the root of the fish fillet, so that the fish can be turned out when frying.

Take out the flour and eggs and stir well, this is a good dipping sauce for fried things, but first you have to marinate the fish first.

After sprinkled with ginger, rice wine, fine salt, and chicken essence, Shen Ziqi put it aside. During this waiting process, the second dish was ready.

Shen Ziqi took out an elbow, held it with long chopsticks, put it in the fire and burned it for a while before cleaning it, because he didn't want to pluck the hair, this was the fastest way.

Heat a pot of boiling water, throw the elbows, ginger, scallions, and some peppercorns and cook for a while.

Put a little water in another pot, then put half a bowl of rock sugar, and stir fry slowly over low heat until the sugar turns yellow.

The elbow was already cooked, so Shen Ziqi fished it out and put it in ice water, then carefully separated the bone from the meat.

"Bring a clean cloth." Shen Ziqi said.

Shen Ziqian took out a clean cloth towel from his bosom and gave it to him, and Shen Ziqi used it to wrap the meat.

"Why do you need to wipe it?" The man who asked the question was a man named He Qing. He was tall and straight. He looked about thirty. He had been a cook for many years, so he naturally knew that Shen Ziqi was very good.

"Because it's going to be fried, watch out, the skin should be fried downwards, and the meat should be fried as much as possible." Shen Ziqi said seriously.

Slowly the elbows turned golden yellow, Shen Ziqian was a little hungry, so he picked up the pastry next to him and ate it while looking at it.

It is not enough to fry the elbows, but to stew them, because what Shen Ziqi is going to do is Dongpo elbows, a feature of Suzhou-Hangzhou cuisine that emphasizes stewing.

The purpose is to make people fat but not greasy, waxy but not sticky, tender and chewy, and the process of stewing will make the food fully tasty.

The casserole is ready, put sliced ​​ginger, scallions and some peppercorns on the bottom, with the skin of the elbow facing down, pour rock sugar and fried rock sugar, rice wine, and fine salt.

The last step is to pour hot water, submerge the meat, cover the lid, and simmer slowly over medium heat. After all the soup is collected, you can fish it out.

Shen Ziqi asked someone to make a bigger casserole, otherwise it would be a waste of time to make one at a time.

This dish does not look difficult, and the steps have been memorized several times.

The freshly marinated fish was already tasty, Shen Ziqi dipped it in fried sauce, threw it into the pot and fried it slowly over low heat.

The fish crackled and crackled in the pan and quickly turned golden brown.

After confirming that it was cooked, Shen Ziqi fished it out and put it on a plate.

"Mr. Shen, what kind of dish is this?" It was still He Qing who asked the question. He seemed easy to learn. In fact, he would ask a few questions every time, and it was obvious that he loved cooking.

"Sweet and sour carp."

"Is it the same as sweet and sour pork ribs?"

Shen Ziqi shook his head and said, "It's different, mainly because the sauce is different."

While talking, everyone saw Shen Ziqi put oil in a hot pan, pour in minced ginger, onion and garlic and stir fry, followed by sugar, vinegar, and juice from half a tomato.

The sauce that looks like this is bright red and translucent, and has a tangy aroma, with a sour taste that whets the appetite.

Drizzle this kind of sauce on the fish, and everyone thinks it will be delicious. After all, no one thought that besides the freshness and sweetness, the fish also has a sweet, sour and tender taste.

A fish was eaten up quickly, and Shen Ziqian licked his finger, feeling a little unsatisfied.