Datang First Chef

The caravan was welcomed by the people of Goushi County, and Lu Zhong brought the goods that are in short supply in Chang'an City, including gluten, tofu skin and other foods, in addition to many Hu people's products.

Although Luoyang is big, it cannot be regarded as an international city. There are not many goods from other regions. If you want to buy things from the barbarians, you still have to rely on Chang'an City to supply them.

Mo Wenyuan sat on the edge of the carriage, swinging his legs, watching his fathers and villagers come and go, some with copper plates, some with silk cloth.

"Do you have tofu skin?"

"some."

"What is the price?"

"Five cents a pack."

The dried tofu skin and dried gluten were bought directly from Li Sanniang's restaurant, but they bought them one by one, and packed them separately when they got home. There are at most three or four pennies, and the profit is not a lot.

The old man bought tofu skin and said with a smile: "Go back and put a ball in the soup."

Water banquet has two meanings, one means that the dishes are mostly soup and water, and the other means that the dishes are served very quickly, like flowing water.Compared with the more flavorful meat, vegetables with a light taste are easier to put into the soup. In the past, reeds, tubers and other things were often put in. After the tofu was sold in Luoyang City, they often bought a piece of tofu and threw it in the soup for stewing.

Mo Wenyuan saw an old man in front of him asking Lu Zhong how much tofu was in Chang'an City, and said curiously: "There is no tofu shop in Goushi County, how can I buy it?" Unlike dried bean products, tofu needs to be eaten on the same day as it is made.

The old man saw that he was handsome, and that he was already a talented person at such a young age, so he said kindly, "Luoyang City is not far from here, and someone brings tofu to sell every few days."

The people here are not short of tofu.

……

The caravan stayed for half a day, and all the people in Goushi County came to pick out the goods. As the sun sank, everyone packed up the stalls and went to the hotel.

It is said to be a hotel, but it is just a local farmhouse that borrowed the house from the merchants. Fortunately, the scenery is beautiful and the room is spacious. Mo Wenyuan looked into the distance from the courtyard and saw Taishi Mountain surrounded by the sunset. A criss-cross field, occasionally children play in the field.

The beauty of this mountain village is incomparable to the lonely wilderness on the road.

Lu Zhong shouted at the door: "Li Sanniang, Mo Dalang, the water mat is ready." In Goushi County, every family will clean up the water mat, but there are differences in cooking skills. He has followed this route for many years and knows that Whoever has the best craftsmanship gave the farmer a deposit early in the morning, and asked them to pack a table of good noodles, and even made gluten bean curd, which was added to the soup to taste.

When Mo Wenyuan went out, he heard Lu Zhong harassing him: "The old man of the Chen family is handicapped, but his hand skills are very good. Any family in Goushi County will pay a lot of money to ask him to cook at the door for a happy event. I heard that foreigners also come to him across the country. .I have tasted the craftsmanship, and it is really good."

In modern times, Mo Wenyuan would also go to the countryside to eat big banquets in the countryside. Most of the chefs were not skilled enough, but sometimes the cooks were really capable. He still remembered the banquet he had in the countryside of Fuzhou, where he was in charge of the carved Seven Treasures Linglong Pagoda. Lifelike, even a professional cook who is good at this is not as good as his knife skills.

Most of the farm banquets are big pot dishes, and it is a difficult technical job to cook the big pot dishes well.

The banquet was held in the farmyard where Lu Zhong lived. Chen Hualin and his wife were busy at the front desk. His two sons were not young, but they only helped to choose and wash vegetables. ability.

There are 24 dishes in the water banquet, 8 cold dishes, 4 large dishes, 8 medium dishes, and 4 table dishes. When everyone arrived, Chen Weng just served two cold dishes. His face was still weathered and rough. There are a few knife-like marks on his brown skin, and he walks with a limp, which is different from ordinary people.

Mo Wenyuan looked at his hands, the muscles on the arms were tight, and the burns on the back of the hands were obvious, but the fingers were very flexible. I am afraid that he would pay attention to maintaining his fingers on weekdays.

Chen Hualin saw Mo Wenyuan's big eyes staring at his hands, and smiled kindly: "What do you think, Mr. Young?" His tone was kind, as if he was treating a grandson.

Mo Wenyuan smiled and said: "You can tell that you are good at cooking just by looking at Ah Weng's hands."

Chen Sidao: "Can you still see this?"

Mo Wenyuan said: "The arm is strong enough to hold a spatula; the back has scald marks and has been busy in front of the stage for many years; the fingers are soft and good at carving. Am I right?"

"You little gentleman, you have sharp eyes."

There were a lot of water banquet dishes, and everyone ate with great pleasure. Mo Wenyuan's food was considered gentle, but when the tofu soup was served, his eyes lit up.

Seeing the unclear soup in the spoon, his eyes flashed, he put on the chopsticks and stirred in the soup, and then pulled out the chopsticks, he saw that the chopsticks were covered with a layer of milky white juice.

[Task: Discover Primary Water Starch (1/1)]

[Reward points: 10]

He doesn't need to be reminded by the God of Cooking system, he knows the value of this tofu soup. It is by no means a vain name for Mao's Aunt to be famous in his hometown. He has mastered cooking techniques that span the ages.

In Luoyang, which is famous for its soup, what technology is more important than thickening?

He licked his mouth on the chopsticks with a serious face, lost in thought.

Lu Zhong was eating well, when he suddenly felt a rustling sound coming from under his feet, he took a closer look and found that it was a Shuoshu, he kicked it and said, "Go!" The Shuoshu glanced at him and ran away quickly.

Mo Wenyuan also stood up with a bang, and ran towards the back kitchen together with Fat Mouse. Monk Zhang Er, everyone in the caravan, couldn't figure out what he wanted to do. Only Li Sanniang said calmly as always: "Let's continue eating."

"He must have gone to the Mao family to learn the scriptures."

……

Chen Hualin happened to encounter a small problem, he was pinching dry roasted bran, and he was troubled, he didn't know how to deal with it.When the master gave him the roasted bran, he insisted that it was a new food from Chang'an, and told him to use it in the water banquet, but his chef's intuition told himself that it was not suitable for throwing in soup and water. After going back and forth, it was difficult.

His family's Da Lang said: "Why don't you stew it with reeds?" Random stewing will never be too unpalatable.

Chen Hualin shook his head again and again: "No, no." He sighed, "I heard that there is a Tao Sixi baked bran in Chang'an, which is made of this stuff, but I only know that it is a cold dish that can be eaten during the Cold Food Festival. I don’t know anything else.” Trying to refer to the practice is not enough.

"Sixi Roasted Bran, isn't it the food in my restaurant?"

The old man of the Chen family lowered his head, seeing Mr. Mo Xiaolang, he was surprised and said: "Your family eats?"

Mo Wenyuan said generously: "My aunt is Chang'an Li Sanniang, she is sitting outside." He looked around and saw that there were dried bamboo shoots and fungus, and there was also sauce in the dish just now, and said, "Ah Weng Ke wants to eat Sixi Roasted Bran? I'll do it for you!"

Chen Dalang was startled and said: "Mr. Xiao Lang, don't talk nonsense!"

Chen Hualin didn't find it strange. He couldn't help but look at Li Sanniang for the first time. He felt that this lady was amazing. She was different from ordinary people. At the banquet, he heard Lu Zhong Sanniang's voice was very respectful. He said: "You want to make roasted bran? But Li Sanniang ordered you to come?"

Mo Wenyuan said: "I want to come by myself." He smiled and touched his head and said, "I just ate Ah Weng's tofu soup, and I feel that the taste is different from ordinary tofu soup. I can't help but want to ask for advice." Sixi Roasted bran is his stepping stone.

Of course, this is not a technical exchange, but a friendly exchange between the two cooks.

Chen Hualin was really surprised at this, he smiled and said, "Little Lang can actually eat it?"

Mo Wenyuan nodded and said: "But millet is used for seasoning?"

Good cooks are very good at distinguishing tastes. After eating a bowl of tofu soup, he barely recognized the starch components. Besides corn flour, there should be tuber powder, but he didn't know exactly which tubers.

"Not bad! In addition to millet, there are also water chestnut, lotus root, Ge and so on."

Speaking of this, Chen Hualin has ordered Da Lang to go out. He is still very willing to communicate with young friends who have a sharp tongue and are quite talented in cooking. Chefs want to improve themselves, and they must learn from each other. Chen Weng recalled his youth During that time, he also followed his father through the streets and alleys to cook banquets in various villages, and saw a lot of food with local characteristics, so that he could gather the directors of various families and cook the famous water banquets in all directions.

He was just a teenager at the time.

The same passion for cooking made the two of them quickly become old friends. They both stood by the stove and were busy working. Shuoshu stopped squeaking and passed behind the two of them again and again, quietly, without making any sound. Issued to.

……

The water mat in the courtyard was already full, Lu Zhong saw that Mo Wenyuan hadn't come out yet, so he asked Li Sanniang, "Do you want to see it?"

Li Sanniang was different from the others. Since Mo Wenyuan entered the kitchen, she slowed down her eating speed and was only half full. She cleverly left a small half of her stomach to digest the food that was about to be served.

"No, Dalang is very measured, and he will definitely come out later."

As soon as the words were finished, the old man of the Chen family and Mo Wenyuan came out together. The two of them looked happy, and each held a plate and a large bowl in their hands.

Seeing the plate in Chen Aweng's hand, Li Sanniang said, "Sixi Roasted Bran? No, the sauce is much more than my home's Roasted Bran!"

He does not use the method of stir-frying to make roasted bran, but stir-fries first and then simmers, and the soup is collected little by little on a low heat. The roasted bran is the same as fried tofu. When you squeeze it with chopsticks, you can see the sticky The juice flowed out from the hole, Lu Zhong knew how to eat, he directly used a spoon to scoop up a spoonful of soup and water and put it on the steamed cake, only to see that the wheat flour cake was corroded by the soup, and it was so soft and sticky.

Li Sanniang compared her own baked bran, and found that Chen Weng's made has the characteristics of local water banquets, and also has a strong taste. Eating it with steamed pancakes is a great meal. Unknowingly, she also ate half of the pancakes.

Her complexion remained unchanged, and she quietly covered her round stomach under the low table, feeling hopeless and unable to eat any more.

Mo Wenyuan lifted the wooden lid on the bowl and said, "After consulting Chen Weng for advice, I made a new style of tofu soup." As soon as the words fell, the necks of the people at the table stretched out, and they wished they could eat the tofu soup. His face was buried in the bowl.

Chen Weng laughed and said: "Heroes are born in youth. I have never seen Mo Lang's superb craftsmanship."

Li Sanniang saw the appearance of the tofu soup and couldn't help but asked, "Is this tofu?"

I saw strips of flocculent tofu floating in the semi-solidified soup, as thin as hair.Sesame oil and green scallions are sprinkled on the soup surface, which complements the tofu in the shape of Tiannv, white and green, with a few shreds of ginger interspersed.

From a distance, it looks like ice needles on the branches of rime.

"Liu Xusi is nothing more than that!"

"My wife's sewing thread is thicker than tofu."

"How did this come out?"

"The sage eats and eats, that's all!"

Mo Wenyuan said: "This soup is called Wensi Tofu."

Everyone couldn't hold back any longer, the soup spoons were brought up together, the ceramic spoons collided with the side of the bowl, and Ding Ling clanged like a grand symphony.

"Salty and fragrant, the taste is very delicious!"

"It melts in your mouth!"

"Knife skills are amazing!"

One of the keys to Wensi tofu is knife skills, followed by gorgon juice. If there is no water starch, the tofu filaments cannot be solidified in the soup. Chen Weng generously shared the secret of making soup. Put appropriate amount in the water and use various tubers The local method ingredients prepared by powder grinding, and then the soup is made in the normal way.

Mo Wenyuan's face was flushed, and the trip to Luoyang was worthwhile just because of the water starch!

……

In the back kitchen, the pot was still placed on the stove, Shuoshu climbed onto the stove with agility that didn't match his body size, he dipped his paws in a humane manner, dipped a little bit of tofu juice, and then licked it with his tongue.

Shuoshu: Chi Chi Chi Chi Chi Chi Chi!

How can it be so delicious!

He decided, he wanted to catch that human cook and cook for himself!