Datang First Chef

Mo Wenyuan is a person who plans ahead. After discovering that the pickled vegetables at home were quickly consumed, he hurriedly ordered clay pots and pickled new vegetables by the way.Before the sale, there were several destinations for the pickled vegetables. One was to take them back to eat at home together with the guys who worked in the store, and the other was to supply them to Daxingshan Temple. Ever since they were served with pickled vegetables and porridge, the monks fell in love with them crazily. In addition to a variety of pickled vegetables, cabbage, pickled cucumbers, and radishes, Mo Wenyuan provided a variety of different dishes, and there was always one they liked.

There is another place I can't think of. The Xitian Buddhist scriptures group has become a loyal customer of Li Sanniang's restaurant. Out of Master Xuanzang's order to be frugal, Monkey King is not good at buying those extravagant food, so he buys pickles in a different way. Today Buying pickled radishes the first time, pickled cucumbers the next time, and pickled cucumbers the next time, it’s really a joy.

Orders from all parties made Li Sanniang's restaurants in short supply, so he had to expand the production line and hire people to help pickle pickles.Unlike making gluten and almond tofu, the process of pickling pickles is not required to be kept secret. Li Sanniang agreed with the helpers who came to the door early in the morning. They only need to work in the store for a ten-day period before they can take away the pickles. The way, of course, wages are not given, they only serve a meal.

Not only were the helpers not dissatisfied after hearing this, on the contrary, they were almost ecstatic. It is a good thing that they can learn skills from Li Sanniang's restaurant after working for ten days!

For a while, there was an endless stream of helpers who came to the door actively, and a large vat of pickled vegetables was piled up in the corner of the yard.

……

Mo Wenyuan walked around in the yard, instructing everyone to marinate: "Different types of vegetables require different marinating time. Among them, the pickled cabbage, that is, Chinese cabbage, needs to be marinated for more than a month."

The daughter-in-law of Wang Fuyuan, a carpenter in Guangdefang, also came to help. The citizens were very coveted about the method of prolonging the preservation time of vegetables in winter, and they all rushed to help. If you eat it for a month, what will the consequences be?"

Mo Wenyuan said: "It will be harmful to the body. During the fermentation process of vegetables, toxins will be produced. It takes a month for the toxins to dissipate completely. If you eat it too early, there will be a lot of toxins in the cabbage. After eating, there will be a lot of toxins in the cabbage. It's very bad." He didn't make alarmist remarks at all, "Not to mention poisoning, it will seriously affect life expectancy."

The helper was stunned when he heard this, and looked at the big vat of pickles with fear in his eyes. Mo Wenyuan noticed their expressions and comforted him: "As long as the time is long enough, you don't have to worry about problems, so we pickle vegetables It is necessary to standardize the operation from time to time, and what cannot be thought of is what it is.”

All the old wives kept his words in their minds and worked together with him.

This time he developed three kinds of vegetables, cabbage with the longest fermentation time, and cucumber and reed that can be eaten in the first half of the day.

Cucumbers were brought back by Zhang Qian during his mission to the Western Regions in the Western Han Dynasty. At that time, they were called pickled cucumbers. They were renamed cucumbers during the Five Dynasties and Ten Kingdoms period. Because of their refreshing taste and rich water content, they are easy to grow. Many people set up shelves in the backyard to let cucumbers climb vines. What Wenyuan is currently pickling is autumn cucumber, and it has been left for a long time, and the water has lost a little bit of autumn cucumber.

Fortunately, the pickling method of cucumber is different from that of cabbage. A large amount of salt will make it lose water and become wilting. Although losing water first will change its taste, the impact will not be great, unless it is a gluttonous diner , can not eat any problems.

Mo Wenyuan was still dissatisfied with the quality of cucumbers. He is a person who is used to cooking gold and jade. He has high standards and strict requirements for himself and the ingredients. He absolutely does not want to cook with inferior ingredients. of.However, Li Sanniang and others didn't take it seriously. Even the helpers urged him to pickle the autumn cucumbers.

In desperation, Mo Wenyuan had no choice but to teach the method of making pickled melons, and said that this batch of pickled melons was given away, and he didn't want to sell them in the store anyway.

The wilting autumn cucumbers were placed in the shed, and he and the women in the courtyard sat on a bench and washed the cucumbers by hand.

"Cut the cucumber with the skin into cucumber strips. It doesn't need to be too long, just the length of your middle finger." His superb knife skills make him cut cucumbers differently from others. The twisted cucumbers are cut from the middle of the stomach and divided into even slices. Cut the cucumber into two halves, cut it into four parts with a knife, and then cut it into eight parts. No matter how the shape or size of the cucumber changes, the strips cut out by Mo Wenyuan are all the same size, which fully demonstrates his precise control over the portion size.

The women present are all diligent in doing housework, and washing and cutting are not difficult for them.

The cucumber strips were marinated in table salt, and the crystal clear salt grains were sprinkled evenly on the surface of the cucumbers. After two hours of marinating, the water was wrung out manually, and the half-dried cucumber strips were temporarily placed aside.

The large cauldron, sliced ​​ginger, garlic, and bean paste bought from the neighbors were placed on the stove in order, and the water in the cauldron was already boiling.

It stands to reason that soy sauce is the best way to make pickled cucumbers, but Mo Wenyuan is too busy. He can only choose the big ones to develop the tens of thousands of ingredients in modern times, especially in the Tang Dynasty. There is a similar substitute, Jiangqing, and a slightly thicker bean paste. He decided to study other problems first and put the soy sauce aside for the time being.

"Add ginger, garlic and salt sauce to the water and cook together. For the sauce, bean paste can be used. Homemade or bought from a sauce shop can be used. Different quantities and different sauce recipes will change the final taste."

"What sauce does Mo Dalang use?"

"I use one I made myself."

Sauces were very common in the Tang Dynasty, especially in autumn and winter. There were no vegetables and other by-products to eat. Sauces were the only side dishes. Common people ate bean paste or ten-day sauce, except for these two common sauces. In addition to the ingredients, he also has the recipe for meat sauce or fish sauce.In daily life, sauce has become an indispensable part. In addition to eating steamed cakes, many people also use it to dip boiled vegetables.

After many experiments, Mo Wenyuan found out that soy sauce can be replaced by soy sauce, and the formula can be used by ordinary people. The pickling method he taught to the women can ensure the taste of pickled cucumbers is good.

The sauce was mixed with water and boiled in the cauldron. The thick soup showed a reddish brown color. It can be used after cooling in the courtyard. The vats of pickles were lined up, and everyone added ginger and garlic to the soup in a programmed manner. And salted, washed and dehydrated cucumber segments, then seal the lid, and it can be eaten after ten days.

"Complete!"

……

There was a pickle fever in the city of Chang'an, and the princes and ladies of the aristocratic families were also involved. The ordinary people took advantage of the winter and were far away from the spring plowing, so they couldn't wait to pickle the cabbage and reeds they had stored. Tasty sauerkraut is better than dry, waterless frozen vegetables.

The aristocratic families are different, most of them have mastered the method of scalloping, the Chinese cabbage has been deep-fried, and the melons and eggplants are stored in jars. Disdainful, even sneered.

Apparently, their disdain stopped at the pickle jars in Li Sanniang's restaurant. Seeing their husband carrying the jars and describing them as vulgar, the elders in the family were dumbfounded, staring at the black clay pots, pondering over them, as if they could see the flowers.

Shen Yu also encountered a cold snap when he returned home. He knew why, so without saying a word, he uncovered the paper sealed on the mouth of the can on the low table, allowing the tantalizing sour smell to overflow and evaporate quickly in the warm room.

"This is Li Sanniang's new food, pickled sauerkraut. This jar is different from others, it is made by Mr. Mo Xiaolang himself."

The most rigid old lady in the family raised her hand, and covered the lower half of her face and her wrinkled neck with her wide sleeves. Shen Yu curled her lips secretly, and could understand why the other party made such a move, but it was too late to swallow her saliva. I just don't want future generations to see her throat rolling, hey, it's too shameful.

"Ahem——" Grandpa who was sitting on the top of his hand coughed twice, "How about eating steamed pancakes at night?"

"The rice is also good."

Sauerkraut with rice is delicious!

……

Mo Wenyuan was entrusted with a dream by the Bodhisattva again, so he didn't dare to procrastinate. A few days later, he bought food and offered it to the Buddha. Monk Yuan patted Mo Wenyuan on the shoulder, and said meaningfully: "It seems that the Bodhisattva really likes the food you cook."

Mo Wenyuan was very thoughtful and said: "I want to worship the Bodhisattva for a long time, and I will cook dishes every ten days and send them to the Bodhisattva's case."

Huiyuan said happily: "Very good, very good!" This son is really dedicated to the Buddha, and it seems that the time to enter my Buddhist gate is not far away.

He didn't know what Mo Wenyuan was thinking. If he knew, he might not be able to smile kindly. He said in his heart, not to mention the Bodhisattva entrusting him with dreams again and again, but thinking of the "official gold medal for avoiding death" given to him last time. You have to thank the other party well.

Hey, according to the Bodhisattva, I used to pretend the name of the other party to explain supernatural phenomena, or come up with new words. The Bodhisattva entrusted the dream. It cannot be summed up by the word "good guy".

He must take practical actions to give back to the other party!

Mo Wenyuan never imagined that it was true that the Bodhisattva was eaten today, but he was not very satisfied. He didn't think that Mr. Xiaolang's craftsmanship had declined, but that the dishes he wanted to eat did not appear in the offering.

Avalokitesvara Bodhisattva dreamed again and again, pretending to be a skilled worker for selfishness, and fell asleep leisurely that night, and asked sadly, "Mr. Mo Xiaolang, are you sincere when you cook?"

Mo Wenyuan was shocked, why am I being dishonest?I'm super sincere!

"Sincerely sincere, how could a Bodhisattva have such an idea? Could it be that my cooking and food don't suit your taste?"

It would be a lie to say that it is not to the taste, but Guanyin Bodhisattva is so worried about Buddha Jumping over the Wall, why can't he eat the food that can make gluttony turn into a human form?Thinking of the extremely domineering smell that seized the high ground in his nasal cavity at that time, he felt greedy in his stomach and didn't stop for a moment.

The Bodhisattva said indignantly: "If you are sincere, how can the taste of offerings to me be worse than those given to the gods and beasts?" He also pointed out, "I say it is the dishes eaten by the gods and beasts on New Year's Eve. They are clearly packed in similar clay pots and taste But it is different, the aroma of what he eats is really alluring." The Bodhisattva no longer hides his food-eating nature!

Mo Wenyuan's eyes widened a little bit, and he looked distressed, as if he didn't know how to tell the Bodhisattva the painful truth, and finally he decided to tell the truth: "I can do it, but Bodhisattva, you can't eat it!"

Faint Bodhisattva: Huh?

"Bodhisattva, you don't know that there are many meat dishes in the food for the beasts. Not only pork belly, ham, fish lip, abalone, shark's fin and other seafood, but also unclean meat oils such as lard. I have tried my best to make vegetarian dishes. The taste is stronger, but the difference between the ingredients is not something I can make up for with my ingenuity." He said ashamedly, "I have little knowledge, and I can't make the imitation vegetarian taste the same as that of meat food."

The implication is that if a bodhisattva wants to eat the genuine Buddha Jumping Wall, he still needs to break the precepts, or simply return to vulgarity. Well, jumping over the wall to return to vulgarity in order to eat Buddha Jumping Wall sounds quite rhyme.

The Bodhisattva summoned a wisp of mist to cover his mouth and nose, so that Mo Wenyuan could not see the collapsed expression on his face. He was so stupid that he didn't think of this?

Why the taste is different, because meat is added!

The Buddhist path I chose, I have to walk it on my knees!

……

Taibai Jinxing occasionally has to deal with Sun Wukong and others. He is the messenger of the Jade Emperor, and he often wanders among various gods, building bridges or helping the Jade Emperor to deliver messages. It is not an exaggeration to send a letter to Monkey King or Tang Xuanzang on behalf of him.

This time it happened that when he sent the letter, the master and the disciples were having dinner.

The journey to the west is far away, not to mention that they still have to face 81 disasters. Their life is more difficult than that of businessmen walking between the two places. They often settle down in dusty and cobweb-covered small temples, and sleep in damp caves and musty woodsheds. However, sometimes they lie on the ground under the cover of the sky. Fortunately, mosquitoes and multi-legged insects dare not get close to them, otherwise their living will be even worse.

Not to mention the food, which is steamed cake and wild vegetable soup all the year round. It is rare to upgrade recently. In addition to wild fruits and vegetables with bean paste, there are also pickled vegetables bought from Chang'an City to serve with rice, and the happiness index has increased significantly.

When Taibai Jinxing came, he happened to meet several people chewing water radish.

His nose is not as sensitive as a dog's, but when a person encounters something in his heart, his senses will always become sharper. He has eaten cold noodles at Guanyin's place, and he can't forget the taste of it. He even broke the gods The rules of bigu are to eat game in human form, but the restaurant I can find can't cook well, whether it's meat or vegetable dishes or cold tao toutou, I can't reproduce the taste in my memory.

However, a small piece of reeds brought back his own memories. Taibai Jinxing said shyly, "I haven't fasted for a long time. It's time for dinner and I'm hungry. I don't know if Master Xuanzang will allow me to eat a piece of pancake. Reeds."

The apprentices looked at him with the eyes of a class enemy, even the most honest Monk Sha had a fierce look in his eyes, full of the domineering spirit of Liushahe back then.

Xuanzang of Tang Dynasty remained calm and sat firmly on the Diaoyutai. He always respected all kinds of gods. Although Taibai Jinxing's request was inexplicable, he did not refuse: "Please."

Taibai Jinxing sat down happily, holding a small piece of rough bread, the chopsticks were forked to the maximum, as if she was going to pick up a few slices and add them together!

"Kangdang—" The bamboo chopsticks connected with each other, making the sound of hand-to-hand combat. Taibai Jinxing tried to twitch the chopsticks, but found that he couldn't move.

Zhu Bajie, who prevented him from moving, smiled sinisterly: "A god with a conscience can only pick up a small piece of reed at a time, and no more than five pieces are allowed in a meal."

Taibai Jinxing: "..." Then I want to be a heartless fairy.

Sun Wukong had no intention of intervening in this trivial matter, he raised his eyelids to look at Taibai Jinxing and said, "Li Sanniang Restaurant in Guangdefang, Chang'an City."

"what for?"

"It means that if you want to buy it, you can go to this store to buy it."

Taibai Jinxing: Hey, your westward journey is quite moist, and you actually went to Chang'an City to do food shopping, which is incredible.

So will Taibai Jinxing go to Chang'an City to buy it?

The answer is of course!

……

Li Sanniang's restaurant had to open a new window to sell sauerkraut.This window has been very busy since it opened, and there is no day when there is no line. Rao, the backyard has stepped up to pickle vegetables, and the supply is often in short supply. Buyers are advised to come back in a few days. In the later stage, they even do not accept reservations, and open the purchase limit policy, one person I can only buy two cans, and I won’t sell more.

This shows that the pickles business is booming.

Taibai Jinxing transforms into the human world and sees a square line. Under the guidance of the staff, people line up in a meandering way, trying to stand as many people as possible in the limited space. Kong Wu's powerful porters are hired to watch the line, like a falcon. Keep your eyes on everyone, afraid that they will jump in line and have a quarrel, or even fight with each other.

The quality of the citizens of Chang'an City is relatively high, and the people are simple these days. To be honest, there are many people queuing up, and there have been no fights. Li Sanniang is used to being cautious, and is good at learning from the experience of immortals. She is making progress all the time. Before it happens.

Taibai Jinxing waited in line for a whole day to get to the window, and was surprised to see Mo Wenyuan who was rarely helping at the window. Of course, he was not surprised by Mo Wenyuan, but by the Zhong Taotie beside him.

He knows a thing or two about the fact that this gluttony does not hurt people, but he puts it in the center of the city without any precautions, and undoubtedly puts the beast in the rabbit pile, in case he goes crazy...

Taotie found Taibai Jinxing and greeted him friendly: "Baa baa baa baa baa baa baa baa baa baa baa baa baa baa" and made a series of realistic sheep calls.

Zhongheiyang: Hello.

Taibai Jinxing was puzzled, the cry of sheep rang in his ears, the sound was not loud, but to him it was like thunder, when did Taotie's cry turn into baabaa?

Mo Wenyuan heard Zhongheiyang take the initiative to say hello, and thought that Taibai Jinxing was also a city god. They have to eat two meals a day. They have long been regular customers of Li Sanniang's restaurant. Did they come to eat in incarnation? According to Zhong Heiyang, the bull head and horse noodles also turned into human form to eat.

He gave the can to Taibai Jinxing with a polite smile, which complemented the bleating of the middle black sheep. It was very friendly. Taibai Jinxing returned to the heaven in a daze holding the can of sauerkraut, as if he had drunk too much wine. I can't come back to God for a long time.

The painting style of Chang'an City is amazing.

……

In a blink of an eye, it is the second month of the lunar calendar.

After March [-]th, the weather became warmer day by day, and the chilly chill gradually receded. Mo Wenyuan finally took off his heavy, old-fashioned model down jacket.Taking advantage of the whole family being there, they had a small meeting and discussed sending people to visit the store in Luoyang around March.

Of course, Mo Wenyuan was among the people who went this time. He was concerned about the peony wine he brewed last year. The wine should be mature when he went this time. He wanted to dig out the wine and observe the quality of the brewing. He really needed to decide , Is it Mo Xiaogou and his wife or Li Sanniang who are going to Luoyang.

Several people had already made up their minds, and Li Sanniang said: "The Luoyang store is on the right track. My yard is big enough, and I don't need to expand it in a year and a half. Here in Chang'an, the two yards connected on the same street are still open." The decoration has not been completed. Seeing that the weather is getting warmer, the yard for renting pickles in the outskirts of the city is no longer needed. They all need to be cleaned up. There are also places in the south of the Yangtze River. The business with Chang'an City still needs to be taken care of by your husband and wife."

Judging by the standards of the Tang Dynasty, Li Sanniang is almost a half-old mistress. However, even the real young Zhao Erniang Yu Mo Xiaogou is not as energetic as her. Li Sanniang is burning with raging flames, just like the color of a pomegranate skirt , extremely enthusiastic.

"Listen to auntie's orders." To Li Sanniang, Mo Xiaogou and his wife respected Li Sanniang wholeheartedly, she did whatever she said, both of them were honest people, they were quite self-aware of their own abilities, and they thought that they could still do it conservatively. But to open up, Li Sanniang, the vanguard, must take the lead. If they are allowed to go, they will be killed to death.

Zhong Heiyang and Mo Wenyuan listened to each other without saying a word. The two were very knowledgeable in the esophagus, but they were completely newbies in business management. What's for dinner.

Middle Black Sheep: "Baa baa baa baa baa"

Now that we have made a major decision, we must eat something good tonight. We will be separated in March and we will not be able to eat together, so we must cherish this opportunity.

He is the first black sheep who pays attention to the sense of ceremony!

Mo Wenyuan didn't have much opinion, he said with a good temper: "I don't mind, just tell me what you want to eat."

Zhong Heiyang's eyes flickered and he said, "I remember you asked a craftsman to make a pot the day before yesterday, how are you doing now?"

Mo Wenyuan suddenly realized that the black sheep was beating him up!

"It should be almost done. When I saw him yesterday, I said that the pot could be finished in two days. Why don't we go to the store to have a look, maybe it's already finished." He gave the craftsman copper for the convenience of cooking the pot, and said After finishing the graphic design, ask him to help make a pot, which will be very convenient for cooking vegetables and meat in the future.

Zhongheiyang kicked its hooves happily, wishing to rush to the blacksmith's shop immediately to claim their copper shabu-shabu.

The blacksmith's hands and feet were quick, and he told Mo Wenyuan that the work could be completed in two days. He was walking beside Zhongheiyang holding a brass pot, and he was in a very good mood.

The middle black sheep flicked its tail into a propeller happily: "Baa baa baa baa baa baa!"

What are we having for dinner tonight?

"The mutton is the most delicious in this pot." He didn't shy away from it. They had already eaten a lot of mutton after Zhongheiyang came to the house. No guilt at all.

Middle black sheep: "baa baa baa baa"

What kind of sheep do you want?

Mo Wenyuan thought: "Don't be too big or too young, about half a year old, with a body shape similar to yours, the lighter the taste, the better, and the muscles in your legs are strong..."

Zhong Heiyang wisely concluded in his heart that the similarity with himself is max!

OK, he got it!

……

Li Sanniang and others saw the black sheep in the backyard, and were silent for a long time.The appearance of this sheep is quite similar to that of the middle black sheep. Anyway, from the perspective of the human race, they are simply twin brothers. Rhythmic, and not human enough.

Li Sanniang pulled Mo Wenyuan aside, and talked tactfully: "Well, I know that it's okay for a beast to eat sheep, but even so, we should respect him more. The sheep dealer has so many sheep, why do you need to find a fellow?" Who is he most like? Can you find a white sheep? Why do you have to find a black one?"

Mo Wenyuan shouted wronged: "It's not me, how could I make a special trip to find someone like him? Is it because I want the beast to be unhappy or because I am unhappy? This sheep was clearly caught from the grassland by himself, and it is half the same as me. It doesn't matter."

"Really?" Li Sanniang was still skeptical, who would look for a sheep just like her, did she want to lust and eat herself?What's wrong!

What she didn't know was that when Mo Wenyuan slaughtered a lamb similar to hers to make a Tibetan sheep with a fish belly, Taotie got a deepening of his soul. As a self-serving food material, watching Mo Wenyuan chop a dingjie sheep, not only will he not be afraid, on the contrary, he will be impressed by the opponent's skillful knife skills.

If you don't have a big heart, how can the ingredients fall in love with the cook?

After cutting the sheep into eight pieces, Mo Wenyuan, who looked like a perverted murderer, washed off the blood and began to prepare the soup base for the mutton.

The green onions raised in the indoor flowerpots thrived under the careful care of Zhongheiyang. Mo Wenyuan cut some of them, cut them into pieces, and threw them into the pot. Peeled the ginger and cut it into small pieces. Mixed with spices from the Western Regions, accompanied by scallions.The mutton bone is specially reserved by him to make soup. The white water and the mutton bone are boiled, and the soup gradually becomes transparent and milky white. The bone marrow is hidden deep in the bone, and the shallow layer falls off and melts in the soup, while the deep Still waiting to be exhausted.

The meat on the sheep's head is hard to chew, but it is just right to add flavor to the soup. The more the meat is cooked, the older it gets, and the aroma and fiber that have been locked in the meat are boiled into the soup.

Charcoal is burned in copper pipes, and the pyrotechnic gas is entangled with the aroma of lamb soup.

The upper brain, tenderloin, and cucumber strips are marinated in a basin, and the expensive Western Region pepper is evenly sprinkled on the blood-red meat. The long strips of mutton are dark red, as long as they are put into the milky white soup, In less than half a minute it turns a tender gray.

The breast meat was sliced ​​into thin slices, spread out on the plate like flower petals, picked up one piece tremblingly with chopsticks, and looked at the sun, you can find that Mo Wenyuan's knife skills have been superb enough to control its thickness to within The peak level of unbroken.

The mutton slices only need to be soaked in the soup for two or three seconds, and then they are immediately stuffed into the mouth. The taste...

hiss--

Zhongheiyang was drooling.