Datang First Chef

In the dead of night, Mo Wenyuan saw the Bodhisattva again in his dream.He took no offense at all, stood with his hands down, and obeyed the Bodhisattva's instructions to see if he had anything else to say to him.

The Bodhisattva said: "I am here this time, not for any serious business, but to deliver a message for the Supreme Lord."

Taishang Laojun?Mo Wenyuan immediately realized that he was talking about He Shiliu!He is more reliable in his heart, and it has been a few months since he physically transformed the crane spirit, and the monks at the White Horse Temple still haven't responded to him as an immortal. It is difficult to listen to Shangda Tiantian, so there has been no response.

He said: "What does the Supreme Lord say?"

"This crane spirit is indeed one of his mounts. However, the old gentleman has raised many cranes, and it doesn't matter if one goes down to earth, so he entrusts Mr. Mo Xiaolang to educate him on his behalf."

Mo Wenyuan: "Huh?"

He taught the Crane Spirit?How to educate, teach him how to cook?

"This Immortal Crane Essence has some supernatural powers. If Mr. Mo Xiaolang has anything to do, just tell him to do it directly. You can treat him like you would treat your own apprentice, and let him be ordered."

"There is only one thing. If Mr. Mo Xiaolang thinks he has done a good job, he might as well offer some sauerkraut jars to Taishang Laojun. Just find a place with a statue of Taishang Laojun."

Hearing this, Mo Wenyuan's mood can only be described by dots and ellipses, offering sauerkraut?Can it be better?Even if he wants to worship, he will be beaten out by the Taoist people, right?The Taishang Laojun and the Buddhas of the Western Paradise are not of the same family!

He has long been branded as a Buddhist in the eyes of the secular people. The relationship between monks and Taoists is not good these days, especially in the dispute between the two religions. Buddhism has the upper hand. It's so indecent.

His teeth were sour and he said: "Could it be possible that the Taishang Laojun loves sauerkraut? It would be too chilling to enshrine only this thing."

The Bodhisattva thought deeply, nodded and said: "I think so too, but Taishang Laojun really loves sauerkraut very much." He loves it so much that he cooks sauerkraut in a small alchemy stove.Considering the thin face of the immortal, he would not say this to Mo Wenyuan.

Hey, thinking that he was almost smelled of sauerkraut just after he entered the hall yesterday, it's really uncomfortable!

Mo Wenyuan suddenly felt that something was wrong: Why did sauerkraut appear in the heavens?Isn't this something only in the mortal world?And he asked him to worship by name, wouldn't the Taishang Laojun already eat it?Maybe it still tastes good?

He wondered silently if he had discovered something extraordinary.

……

When Mo Wenyuan was entrusted with a dream, He Shiliu also received a dream from the Taishang Laojun. His understanding seemed to have a slight deviation from Mo Wenyuan's understanding, and he went to Luoyang City to worship Mo Wenyuan the next morning. Wen Yuan's trouser legs were down, and he said in an expressive voice: "Master! Please let me follow you and serve you!"

Seeing his appearance, Zhongheiyang was particularly upset. The goat's hooves moved forward, standing in front of He Shiliu and said condescendingly: "Baa baa baa baa baa baa baa!"

With your little supernatural powers, you still expect to be under Mo Xiaoyuan's sect?Save it!

He said contemptuously: "What do you know? Is it good at knife skills, or is it good at cooking skills, or is it very experienced in making dim sum?"Knowing nothing, but still wanting to follow Mo Wenyuan, the idea is so beautiful!

Crane Shiliu was so frightened that he shivered: "I, I can accompany Mr. Mo Xiaolang and help him do sundries."

"If it doesn't work, you can also be a mount!" Riding a crane is a great way to save face!

Zhong Heiyang was furious: "Well, you crane spirit, you are getting impatient, and you want to compete with me for a job. Do you really want to become a crane hotpot?"

Mo Wenyuan watched the conversation between one person and one sheep, and said with a smile: "You don't need to be an apprentice. He Lang followed the convoy walking between the two capitals and helped me a lot. If you need it, please continue to help me take care of the convoy."

"I saw Bodhisattva last night, and I heard that Taishang Laojun likes to eat sauerkraut. It is not very difficult to make it. There are a large number of people in the restaurant to help make sauerkraut. After finishing the work, they will go home and make a few cans of sauerkraut. It’s not a secret method, if He Lang wants to learn a thing or two, you can also come to my courtyard to have a look, then you will return to the sky, and you can also pickle sauerkraut and offer it to Laojun.”

What he said was in the heart of He Shiliu, he was so excited that he almost shed lasagna tears, and said in his heart that Mr. Mo Xiaolang is so kind!

……

After October of the lunar calendar, Mo Wenyuan is going to leave Luoyang and return to Chang'an, but he seems to have some kind of complex. Every time he leaves Luoyang, he has to leave something for the next year. Like this year, he is going to leave Luoyang when he is parting. Brew soy sauce.

Mo Wenyuan's calculations were just right, it took four months from brewing to completion of soy sauce, and it was just right when he came back in two or three months of the next year to check and accept the results.Thinking of finally making soy sauce, he was even a little excited.

He decided to make soy sauce when he was very young. Throughout the history of Chinese cuisine, soy sauce plays an important role as a seasoning.The earliest records about soy sauce appeared in the Southern Song Dynasty. "Wu's Zhongweilu" recorded steaming crabs with wine, soy sauce, and sesame oil. There are no earlier records. Even in modern times, people do not know this seasoning. When did it step onto the stage of history.

What is certain is that there was no soy sauce in the Tang Dynasty. If there was, this seasoning would definitely enter thousands of households. The big white rice adds a lot of color.

The production of soy sauce is simple and easy, but also difficult. In the method of making soy sauce learned by Mo Wenyuan, only the key soy sauce koji essence needs to be made, and the other steps are very easy.

Aspergillus is a kind of spore. To be more specific, it is the spore obtained by drying and separating Aspergillus oryzae and Aspergillus niger. Mo Wenyuan has only a half-knowledge of the chemical principle, and can only understand what the two kinds of mold are and what the spores are. substance, but the lack of corresponding precise chemical knowledge did not prevent him from cultivating this necessary ingredient.

The cultivation method he chose is to cook beans in a steam pot, and then filter and extract the fungi after the cooked soybeans are naturally moldy. With Zhongheiyang who is good at various spells, controlling the temperature has become a piece of cake, and preserving the fungi, Mo Wenyuan naturally has a hand.

Although he will also use spells such as Qiankun in his sleeves that can ensure the stability of fungi, Mo Wenyuan knows that there are only a very small number of people who can use spells. If soy sauce is to become popular in the future, the manufacturing process must be guaranteed. Most people have the conditions to achieve it, so except for adjusting the temperature at the beginning and letting Zhongheiyang intervene, he completed the rest independently.

After several months of intermittent experiments, he finally cultivated the perfect soy sauce koji, and also left a precise record. It is no exaggeration to say that as long as the fungi are cultivated according to the method written by Mo Wenyuan, the most perfect Qu Jing.

After cultivating the key essence, he was ready to make soy sauce. When the apprentices heard that the master was going to make a new seasoning, they put down their work and went to the yard to observe.

Seeing that he had prepared a large amount of soybeans, the third apprentice Bai Shaojun asked curiously: "Master, can you prepare soybean paste?" In their minds, many soybeans can be made into two kinds of things, one is soybean paste including tofu and soybean milk. The other is common dishes on the dining table, and even the only seasoning dish in winter for poor people, bean paste.

The former was created by Mo Wenyuan. If the relevant soy products came out, he would not tell them so carefully that he was going to make a brand new seasoning, so Bai Shaojun guessed that the master made some kind of sauce.

Sure enough, Mo Wenyuan said: "It's not soybean paste, but its taste and production method are similar to soybean paste." He described carefully, "The taste of what I want to make is more delicious than soybean paste, and the texture is better than soybean milk. It's lighter, it's similar to Jiangqing, but it preserves the taste better than Jiangqing."

After hearing this, the apprentices couldn't imagine what Mo Wenyuan was going to do, but they all showed clueless expressions, and the chef's exquisite tongue was even more eager to try, wishing to taste the latest seasoning for himself in the next second.

Seeing their appearance, Mo Wenyuan laughed dumbly and said: "There is a process of brewing this thing. I just made it in the past few days. It will take four months until the fermentation is complete and it can be eaten." So today is destined to be Can't taste it.

After hearing this, the apprentices were a little disappointed, but in addition to being disappointed, they thought of the peony wine brewed after waiting for a year. Its taste can be said to refresh their understanding of wine and their expectations for new seasonings Another step up.

Zhao Shenshan said what the disciples were thinking: "It only took two months to brew the peony wine, but this condiment took more than four months. Master, you are looking forward to it so much. The taste must be good."

Zhongheiyang and his disciples nodded one after another.

Mo Wenyuan couldn't help laughing: "You can't say that, we won't know until the finished product comes out."

"Let's gossip less, let me start making seasonings."

……

In order to make soy sauce, Mo Wenyuan prepared a large amount of beans, which were soaked in water in a large tank until there was no wrinkle on the surface.

He reached out and took out a handful of beans from the tank, and looked at them carefully: "It's almost there."

The apprentices had been waiting in the kitchen for a long time. The cauldrons were all placed on the stove, and the firewood under the stove was burning vigorously. The beans were poured into the pot and boiled. After cooking for an hour, they were taken out and drained naturally.

"Master, is it possible that the beans are not boiled?"

"Cocoa, you want uncooked beans."

The cooled beans were mixed with flour, and then some koji essence was added to the flour. Zhao Shenshan, who seemed tall and strong, and Mo Wenyuan, who was not big but powerful, stirred them together, and each soybean was wrapped Flour, the two of them skillfully stirred it evenly.

The floured beans are the raw material for koji making, and everyone works together to move them to a warm and dark environment.The darkness is easy to achieve, but the warmth can only be achieved by the intervention of the black sheep spell. Fortunately, his spell is more powerful than the air conditioner. Mo Wenyuan described to him that "Moyue is the temperature of summer", and the room is It's too warm, and you'll sweat if you stay for a long time.

His apprentices all knew that Zhongheiyang had some supernatural powers, and in addition, people these days were extremely accepting of warlocks, gods and monsters, so they didn't think there was any problem with the other party's ability to control the temperature of a room.

In the warm room, the mycelium grows at an extremely fast rate, and after a day, white mycelium appears on the surface of the beans.

Several apprentices are very familiar with the craft of making bean paste. They have made bean paste more or less by themselves, so they sighed: "This method is really similar to making bean paste."

It's a bit disgusting to say, but the delicious bean paste will inevitably grow hairs in the bean cake during the fermentation process. Even without this step, it will never be fermented into delicious bean paste.

After a while, the white mycelium on the beans turned into yellow-green mycelium, and Mo Wenyuan reckoned that it could almost enter the crucial fermentation stage.

The fermentation process is quite simple, you only need to add water and salt, and then seal the big jars and stack them in a sunny corner.

Next, you just need to wait slowly, and after another week, you will need to add the right amount of salt and water.

Mo Wenyuan was not idle during the waiting process. A new batch of goods arrived from Chang'an City, and he had to pick them up.

This time the caravan was much larger than before, and they sent more things, which even caused many people to wait and see when the caravan entered the city.

The convoy moved forward in an orderly manner. He Shiliu, the leader walking at the forefront, and Shuo Shujing, who had turned into the size of an ordinary mouse, sat in the last car and looked around. One front and one back, the protection measures were very appropriate.

The convoy stopped at the gate of the courtyard of Li Sanniang's restaurant. Mo Wenyuan and the shop assistants went to the gate to unload the goods, and the objects wrapped in cloth were transported to the yard.

The cloth was not very tightly wrapped, and the bright sunlight fell on the corner of the leaking pot. The light and metal refracted a beam of light, which was decomposed into seven colors, one aperture within one aperture.

Mo Wenyuan lifted the cloth and was in a good mood. The brass shabu-shabu pots were neatly piled up in the corner of the yard.

Li Sanniang restaurant in Luoyang City will also start selling shabu-shabu!

……

Li Sanniang Restaurant now has two stores, one in Luoyang and the other in Chang'an.Because of the existence of the two stores, the fashionable young and middle-aged people in Erjing have new ways to compare themselves.

Because of historical factors, people in the two capitals have always had the taste of literati. You look down on me, and I look down on you. It’s a bit like Beijing and Shanghai now, where the king doesn’t see the king.

The south of the Yangtze River is also rich, but it is far away from them. Sitting on the mountain and watching the tigers fight is a joy.

Times and technological factors have prevented the two stores from being the same as the current chain stores. There is always a gap between the two stores.

For example, the shabu-shabu green group bean products were first served in the Chang'an store, and the peony wine became the name card product of Luoyang City.

There is only one decisive factor that determines the new order of the menu, and that is Mo Wenyuan. The place where he is usually is the place where the new food is the fastest. If there is any change occasionally, the new food must be created by his apprentices.

Mo Wenyuan's vision is vicious, and the apprentices he recruited are all talented and hardworking. What's more commendable is that some of them are very innovative. After mastering all the basic courses, they learned to infer other things from one instance and started to create their own dishes.

In this regard, the Hong sisters are very good. Earlier they went to Luoyang City for a rotation and learned new dishes from Mo Wenyuan. They met Qian Mian who was also good at making cakes. The three of them had their own strengths, and Qian Mian had solid basic skills. , Familiar with the traditional way of pastry making by yourself, because of this, the ability to absorb pastry is not very strong.

The Hong sisters are just the opposite. They were born in Ye Luzi and started to learn how to make dim sum after entering Li Sanniang's restaurant. They lack basic skills but are very creative and eclectic. Most of their new creations fail. A flash of inspiration flashes the spark of wisdom.

Combining orange puree with cake is what they came up with.

The latest way to compare Luoyang youths with Changan youths is to see that there are many new dishes on Li Sanniang’s restaurants, just like modern famous large-scale food chain stores all over the country. It is a new first-tier, second-tier, and third-tier restaurant. Li Sanniang's restaurant is a rare brand chain store these days. People from the two places are proud to have stores locally.

At the same time as they were proud, they began to compete who had more and better dishes, and they had a great time.

Shabu-shabu was newly launched in Chang’an City half a year ago, and became famous in Chang’an for a while. The fashionable men and women in Luoyang drove to Chang’an to eat it, and then they protested in front of the local store. Why hasn’t the shabu-shabu been served yet!

The people in the store thought that the weather was getting warmer and the pots were not enough to shirk. Today, the pots are finally going to be served in the store!

Wang Wei and others heard that the Luoyang store was going to serve shabu-shabu, so they were moved by the news, and they went to the store to ask Mo Wenyuan when it would open for sale. It’s only two or three days’ work.” He laughed, “Have you ever heard the sheep yelling in the backyard? After two days, they’ll be cut up for you to eat.”

Li Sanniang's restaurant has an agreement with the merchants of the local wealthy Du family in Luoyang to deliver a large number of live sheep to the store every day, and they must be fat, strong and high-quality sheep. With the experience of selling shabu-shabu in Chang'an City, they have a daily demand I know how many sheep will be slaughtered, and besides, I will kill them now, if I can't finish them, I just don't want to kill them.

Thinking of the delicacy he tasted in Chang'an City half a year ago, Wang Wei's mouth watered: "I really miss the taste at that time."

Mo Wenyuan smiled and said: "Don't worry, the taste this year is richer than half a year ago. The soup base and meat dipping sauce are all new, so you can eat it refreshingly."

Wang Wei, Wang Wei is about to die of hunger!

……

Shabu-shabu is not easy to sell. Half a year ago, Li Sanniang Restaurant was indeed the first restaurant to sell shabu-shabu, but when this winter comes again, similar shabu-shabu restaurants have sprung up from all over the place like bamboo shoots after rain.In addition to the taste, the most important thing in a shabu-shabu restaurant is the brass pot. Its design is not very delicate, and skilled craftsmen can figure out the way of it after a meal. They made pots and utensils, some of which had exquisite patterns on them, and it was said that they were specially sold to noble families.

Does anyone buy it?At the beginning, of course, some people bought it. Some of them were itchy because they hadn’t tasted the genuine boiled mutton at Li Sanniang’s restaurant last year. Some had eaten it before and wanted to shop around. They heard that other restaurants had the same style of mutton, so they were curious. Driven by my heart, I went to taste one or two, but those who had tasted the original version shook their heads, saying that they would not repurchase the new store.

There is no other reason, that is, it is too hype, and if the taste is not good enough, it is not good enough.

The role of the copper pot lies in its high temperature, and the mutton slices that are as thin as paper are cooked by the continuously boiling soup. If this is not the case, why is it called mutton instead of boiled mutton?

But other than that, the pot does not add much color to Wei Cai, but the soup, sauce and mutton quality play a key role.

In order to improve the reputation of winter mutton, Mo Wenyuan studied the menu carefully and added the types of soup, meat and dipping sauce on the basis of last year.

Half a year ago, the time was too fast, and there was only one kind of soup, which was mutton soup based on mutton bones. This time, in addition to mutton soup, clear soup was added, and a spicy and spicy soup with a little spicy taste.

The clear soup is strange. There is almost no mutton in the soup. The main ingredients are green onions, goji berries, ginger, dried shrimps and other things. Only a few pieces of old mutton are added to cook. When the meat is boiled, it can restore its own taste. When the meat goes down, the smell of mutton will be drifted away by green onions and ginger, leaving only the deliciousness of the lamb. Roll it in the sauce, not to worry about the soup being grandstanding and overshadowing the ingredients. taste.

After rinsing, the soup that has passed through a lot of lamb has absorbed the original flavor of the lamb and turned into a soup. Take a spoon to drink the soup, even in the cold late autumn and early winter, you can also feel it. To the warmth rippling in the stomach.

As for the spicy pot, it is simply an epoch-making delicacy created by Mo Wenyuan in the Tang Dynasty without being limited by time and space. Of course, Zhongheiyang, who can travel all over the world to collect ingredients, played a vital role in the birth of the spicy pot .

Middle black sheep: baa baa baa baa baa baa!

Proudly stick out your chest!

……

On the day when the shabu-shabu was launched, Wang Wei and a group of wine and meat friends came to join in. Most of them had seen it at the Peony Banquet. I don’t know if it was Mo Wenyuan’s illusion. I always felt that they would all be fat after a year. look like.

Wang Wei, who had rounded his face several times, took the lead to order. He wanted to relive the mutton soup that had brought him a shocking taste, but when he looked at the menu, his eyes drifted to the "spicy pot".

He said to the guy in charge of ordering: "Is pepper added to this pot?" If so, the price must be too cheap.

In the Tang Dynasty, chili peppers were still wildly growing on the American continent, and the local spicy taste was a bit rare. Cornel was counted as one, and pepper was counted as one. For the rich and powerful man, cornel was an ornament. Yes, pepper is synonymous with spicy.However, pepper is a very expensive new spice. It can even be used as a common currency in the Western Regions. The price is a little lower than gold. It is too extravagant to use pepper to make a spicy pot.

Sure enough, the guy said: "It's made with Yuejiao. It tastes very good, not worse than pepper." Yuejiao is cornel.

When others say this, the proud young masters must be angry. In their hearts, the difference between pepper and dogwood is the same as the difference between the bright moon and the light of fireflies in the sky, no matter the price, the degree of refinement, or the taste. Same day.But it was not the folks from Zhang San's family or Li Si's family who talked to them, but the folks from Li Sanniang's restaurant, which greatly increased their credibility.

Wang Wei and his fellow fans looked at each other and made a decision: "Give us a mutton soup pot, a clear soup pot, and a spicy pot." Anyway, there are many people coming, so it's okay to order a few more pots.

Only children make the choice, and of course adults must have all three.

The guy said, "Come on! We'll be on it right away."

Not long after, the three big pots were served one by one. The clear soup was the lightest in color, with scallions, ginger, and goji berries floating on the soup surface, and the mutton soup was boiled into an attractive milky white. The diners were most curious about the spicy pot, and they all stretched their heads The brain moved to the side of the hot pot.

The color of the soup in the spicy pot is different from other soups. It is slightly red. As the soup boils gradually, you can see the green onion-like vegetables sinking and floating at the bottom of the pot, and there are a lot of red on the surface of the soup. The small fruit of the fruit, when I looked closely, I found that it was a dogwood fruit.

Wang Wei gasped and said, "Is this soup made from mutton?"

The guy said: "It's good, but it's not the same as the bone meat used in mutton soup. The taste is lighter, and it can highlight the spicy taste."

During the conversation between the two, the mutton also came up. There were many people, and they ordered a lot of meat, all kinds of mutton slices, cucumber sticks, large pieces of meat cut mutton, tender and juicy mutton balls, and various kinds of meat. Vegetable and soy products, and even pork belly pork.

The pork belly at Li Sanniang restaurant is different from other restaurants, it has no fishy smell, especially the pork belly, which is fat and thin, and is particularly delicate. It is very good for making stewed meat on weekdays. Adult men such as Wang Wei can eat ten yuan at a time, but I don’t know How delicious it is to slice the pork belly in a shabu-shabu.

"Let's eat, let's eat, don't look at it, let's all eat together." While speaking, he had already lifted his chopsticks, and the rest of the gentlemen saw Wang Wei's behavior, and they didn't hold back, and picked up their favorite dishes for a long time.

Wang Wei has a clear goal. He wants to taste the taste of spicy pot. The soup without pepper aroused his curiosity. The meat slices are boiled in the pot, and the copper pot is high temperature. After a while, the meat becomes overcooked. Light white, with a few reddish drops of water stained on the white meat slices.

He didn't look at it carefully, and stuffed it into his mouth while the heat was rising.

"Um!!!"

This this this this!What a smell!

Unlike traditional pepper with a little bit of spiciness, the light spiciness of cornel suddenly rippling in the mouth under the adjustment of the rest of the aroma, and with the momentum of engulfing mountains and rivers, shocking the tip of his tongue.

He took a few breaths, and the nostrils were filled with an offensive aroma, which overwhelmed the faint bitterness of the dogwood, so that the diners could only guess with effort.

"Hiss—" The tip of his tongue was slightly numb, but the hot temperature and overbearing aroma of the spicy taste stimulated his mouth and nasal cavity, so Wang Wei couldn't help eating with chopsticks, and other people at the same table did the same, unless It's the money that I can't eat spicy food, and I have to insist on eating even if my lips become two sausages.

so spicy!It smells so good!So cool!

Wang Wei was sweating profusely after eating, and he suddenly felt the beauty of womb cabbage shabu-shabu. The leaves of the cabbage can absorb the washing of the soup to the greatest extent, and the yellow leaves have turned red when they are taken out.

"Ahhh—" The juice of womb cabbage is still sweet, and the rich juice is mixed with spicy taste, sweet and spicy, and spicy and fragrant.

Hearty!

Wang Wei suddenly saw Mo Wenyuan shuttling between the halls, and immediately raised his hand and said, "Mr. Mo Xiaolang! Here, here!"

"What kind of seasoning is this spicy soup made of?" It's so delicious!