Datang First Chef

Duck blood vermicelli soup is a famous food in Nanjing, and it is an important representative of Jinling snacks. Its recipe is simple and it is very suitable for selling in small self-operated shops.Mo Wenyuan believes that once mung beans are successfully cultivated and vermicelli are mass-produced, this dish will definitely become the treasure of the store.

Moreover, unlike other ingredients that are not suitable for preservation, dried vermicelli is easy for passengers to carry around. The price is not high, and it will fill you up after boiling and absorbing water. Compared with blunt dry food, vermicelli is almost delicious in the world.

The duck liver was marinated by Mo Wenyuan a few days ago, and the color is gray. He cut the duck liver into small pieces and put them on the plate; The large colander is followed by the vermicelli, and after a circle in the boiling pot, it takes only one or two minutes for the vermicelli to be cooked.

Serve the soup from a large tripod, scoop out duck blood and oily tofu, pour vermicelli into the bowl, add green onions and coriander, and the fragrant duck blood vermicelli soup is freshly baked.

Li Sanniang watched Mo Wenyuan cook outside the door. She thought the same as her son: "I think this dish is suitable for selling in shops." The method is simple and fast. She estimated that the time to make a bowl of duck blood vermicelli soup was as long as making a bowl The bean curd is about the same, and the ingredients are not much money.

"Just wait until there are more mung beans. Now there are too few mung beans, and my family can't eat enough, let alone sell them."

"Wait until April to plant some."

"You know how to grow?" Li Sanniang was amazed, her son had never planted much farmland, so how could he grow new products?It can't be the Bodhisattva who told him again!

"Not only I know how to plant, anyone who planes food in the field can do so." He said, "The method is the same as planting soybeans. It's not difficult." He has been able to survive for a long time by eating soybeans without encountering successive years of natural disasters. He also understands why no one brings mung beans back to China. In terms of satiety, soybeans are indeed better than mung beans, and this kind of beans are grown Tianzhu is only used to boil water or cook it to eat, and it is not enough.

After hearing this, Li Sanniang also said: "So easy?" It can indeed be planted that way.

While speaking, she took the tray from Mo Wenyuan's hand. Everyone was already sitting and waiting at the low table, and the middle black sheep had turned into a young man again. Appears steadily for a long time, and often sits at the table in this form when eating, and the family has become accustomed to his presence.

Mo Xiaogou took a sip of the vermicelli first and said: "The taste of this food is far from that of Hoto." It is strong, not easy to bite off, the root is broken, elastic, and easy to absorb the soup.

Hoto will also rise when it absorbs too much water, but the water absorption of the two is not the same. After absorbing water, the noodles will expand in size and become softer, but the taste is still the same. The taste of the juice.

In general, the new food is very popular with the family, they eat it with joy, and agree that this product can be mass-produced, and their family's field will finally be useful!

……

During the half a year since Mo Wenyuan left Chang'an, Li Sanniang and others were not idle, especially Sanniang, who went to Jiangnan several times, fully inspected the local market, and constantly revised the plan for Li Sanniang's restaurants to settle in Jiangnan.

The distance between Chang'an and Jiangnan is not close, but it doesn't take too much time to travel between the two places. Since the time of Emperor Sui Yang, Jiangnan has been called Chang'an granary, supplying food.No way, although Chang'an is known as Zhongwoye, there are too many citizens in Chang'an city, and the local grain cannot be self-sufficient, so the imperial court chose to transport grain by water from the south of the Yangtze River.

When it comes to the waterway between the two places, Li Sanniang has endless things to say, and she talked eloquently: "The fastest way to go to and from the two places is to take the waterway. The Guangtong Canal is connected with the Tongji Canal, which can reach Huaiyin, and then pass through Hangou. And Jiangnan River, you can go to Yuhang.” Li Sanniang has visited four places, namely Yingtianfu, Suzhou, Yangzhou and Hangzhou County. , and the transportation is convenient, she finally decided to set the first store in Jiangnan in Yangzhou.

Li Sanniang is an ambitious and farsighted person: "It is not enough to open only one store in Jiangnan, and the residents are quite affluent. After opening the first store in Yangzhou, as long as it is managed properly, other places can follow suit."

Mo Wenyuan is still very curious about Yangzhou. The prosperity of Yangzhou in the Tang Dynasty can be seen from the poems of later generations. Whether it is "Fireworks under Yangzhou in March" or "Moonlight Night at the 24th Bridge", they all talk about the landscape of Yangzhou. Many literati All poets linger here, he said: "How is Yangzhou, prosperous or not?"

"Prosperity must be prosperous." Li Sanniang said, "Don't compare it with Chang'an, Yangzhou's prosperity is different from this place." With the lingering taste of Jiangnan water town, from her point of view, Yangzhou seems to be more attractive to both men and women. Chang'an is more tactful, of course, there is no such thing as tactful or intact when doing business, and when it comes to prices, it is murderous.

"If you have a chance, you should go and see it in person."

Mo Wenyuan smiled and said, "Sis, Ma'am, since you are planning to open a store in Yangzhou, I will go to stay there regularly. Without me, how can such a large store open?"

Li Sanniang reached out and tapped his forehead, "It's quite proud." But she had to admit that Mo Wenyuan was telling the truth.

Zhong Heiyang baa baa baa baa baa baa beside him and said: If you want to go to Yangzhou, just tell me.

It is not a problem to go to Tianzhu, but Yangzhou is not a problem. As long as it is the land in China, there is no land that he cannot go to.

Mo Wenyuan said: "Traveling thousands of miles to Yangzhou with God is different from slowly swaying on a boat. They are two kinds of feelings. If you want to take a look at the scenery along the way, it is better to go by boat."

Zhongheiyang seemed to understand, but nodded and shook his head.

"There is a problem. I ate a few light meals in Yangzhou and other places, and found that their taste is not much different from that of Chang'an Luoyang." Chang'an Luoyang has the taste of the north, and the distance is also close, so there is not much difference in the dishes.

Jiangnan is different, not to mention the difference in taste. In terms of ingredients, local people prefer to eat fish and shrimp. After visiting Jiangnan, Li Sanniang believes that opening a store with northern flavor may be able to gain a firm foothold, but it will not gain a foothold. The expected good results, that's why he stopped and waited for Mo Wenyuan to come back.

In terms of taste, Mo Wenyuan is an authority. The Jiangnan businessman who once visited the restaurant was full of praise for his dishes. Li Sanniang thought that her son might cook a taste that would satisfy the southerners.

"Da Lang, do you know anything about Jiangnan flavors?"

Mo Wenyuan thought to himself, he is more than just dabbled, he is too dabbled, if you open Baidu Encyclopedia to read the introduction of Shanghai cuisine, you will see this passage: "The local cuisine is another name for Shanghai cuisine, and it is the name of the Han nationality in the Jiangnan area. An important school of traditional food culture", his old profession is Jiangnan cuisine!

He was happy in his heart, but the answer on his mouth was quite satisfactory. He said: "I just heard a little bit. I read some records in miscellaneous books. It is said that Jiangnan and others like to eat fish and shrimp, and the process of making dishes is delicate."

Li Sanniang said: "That's true. I didn't know it before. After I went to see it, I realized why Jiangnan is called the land of fish and rice. There are many fresh fish and other products, which are fresh in quality and cheap in price. I talked with local people and hotel owners, and I know that these dishes often appear in On the low table, even ordinary families often eat fish and shrimp, once I wait to open a shop in Jiangnan, the umami in the river will definitely be irresistible.”

Mo Xiaogou had heard Li Sanniang's remarks a long time ago, and said, "Although we also cook fish and meat here, we definitely don't eat as much as them. I heard from the businessman in the south of the Yangtze River that there are ten meatballs alone. There are many ways to do it, and the fish meat is more exquisite than ours, if you go there rashly, I am afraid that the level is not enough.”

Mo Wenyuan thought about the knife: "When will the Jiangnan store open?"

"There is no fixed number, and you have to be fully prepared before opening, but the location of the store and the supply of goods are all ready." What is not ready is the menu.

Mo Wenyuan made a schedule: "I'm going back to Luoyang in February to see how the soy sauce I brew is doing. It just so happens that there is a Tongji Canal between Luoyang and Huaiyin, and I can go to Jiangnan by water from that canal."

"It's faster and I can go to Yangzhou in March. I want to stay in Yangzhou for more than a month and adjust the menu. If the speed is fast, I can open the store in the first half of the year."

He has a fairly tight schedule.

Li Sanniang was speechless after hearing this: "Is it too late?" Even the merchants traveling all over the world are not as tight as Mo Wenyuan's schedule.

"If you don't rush, I can handle it." He said humorously, "The fireworks will go down in Yangzhou in March. When I went to Yangzhou, the scenery was just right, so I just went to see the scenery, flowers, plants, birds and animals."

"Fireworks will go to Yangzhou in March?" Li Sanniang chewed on this poem, and felt that what Dalang said was very interesting, "You said it well, very literary."

Only then did Mo Wenyuan realize that the poem hadn't been written yet.

Li Sanniang said: "If you want to go, go, but remember one thing, in Yangzhou you can stay far away from Yingying Yanyan."

Mo Wenyuan was confused: huh?

Zhong Heiyang baa baa baa baa baa baa eagerly: Mo Xiaoyuan is not a person who can hang around in Huajie and Liuxiang!

Their reaction made Li Sanniang very amused, and she quickly added: "Of course I know that Da Lang is not such a person, there is a reason for saying this."

There are many evil things in the prosperous place. Compared with Chang'an, where ghosts and ghosts are not close, Yangzhou has many ghost stories. It is often about female ghosts taking revenge on unscrupulous people, or stories of babies becoming ghosts. Fireworks and Willow Lane is a place where female ghosts frequently appear. Li Sanniang's hair stood on end when she heard the local people's stories, and she thought that such stories were much more terrifying than a house where a monster was born, or a female tiger cannibalized people.

"Fortunately, those ghosts who take revenge on people also have to divide their targets. If you are upright, you are not afraid of the shadows, and you have not done anything wrong. If you stay away from them, you don't have to worry about revenge." She said, "I want Da Lang to stay away from them. Best policy."

Mo Wenyuan said: "Of course, of course." He thought to himself that it is impossible for him to be so unlucky that if he meets him, he will meet him!Staying in the kitchen every day and reducing going out, what can be done?

Zhong Heiyang was even baa-baa-baa-baa-baa-baa-baa-baa-baa-baa-baa-baa, saying that he must be optimistic about Mo Wenyuan and not let the ghosts take advantage of it.

……

In a blink of an eye, three months passed. The willow branches sprouted, the green grass protruded, and the birds twittered, bringing the message of spring. Counting the time, the soy sauce should be brewed. Mo Wenyuan took his family and children to the Luoyang store .

The elders in the family: Crane Sixteen, Weasel Spirit; the youngest in the family: Zhongheiyang.

I don't know what kind of bottleneck he stepped into. The middle black sheep whose body swelled like a balloon before slowed down his growth rate, and his body stabilized in the gap between the middle and the big.Mo Wenyuan was still a little worried, wondering if the middle black sheep didn't eat enough, and the nutrition was not strong enough, so it was only a little bit bigger.After careful observation, he found that it was not the case. Zhongheiyang's body shape remained the same, but the sharp horns on his head gradually grew.

The middle black sheep raised its horns proudly: "Baa baa baa baa baa baa!"

Look at my mighty horns!

Mo Wenyuan thought that this horn must be very meaningful, otherwise Zhongheiyang would not care so much, so he reached out to touch his horn and said, "How do you feel?" Jiaojiao is a powerful weapon for Zhongheiyang when he grows up, isn't it? Very sensitive, he will use this object to ram the enemy in the future, but I don't know if it is a psychological effect, the slightly callused fingertips rub against the tip of the horn, which makes him feel itchy.

Zhongheiyang: Yes, I am a little shy!

His tail flicked like an electric fan again.

"Baa baa baa baa baa!" So comfortable!

"Really? Then touch it more." As he spoke, Mo Wenyuan touched it a couple more times, and compared the textures in his heart, he found it quite comfortable, like touching warm jade.

Before leaving Luoyang, Mo Wenyuan made a lot of soy sauce. Before he really took action, he tried many times in the God of Cooking system, and he was full of confidence in being able to succeed once.The amount of soy sauce he has stored in Luoyang is more than the hotel can use up in ten or twenty years. Obviously, Mo Wenyuan is not only planning to use it for himself but also to sell it.

Soy sauce is a great seasoning, it is cheap to make, and it can make a variety of ingredients come alive, such as boiled meat, if the fishy pork is only cooked in salt water, it cannot be eaten at all, but adding some soy sauce can overwhelm it. The fishy smell on it; if you only eat and support the staple food, pouring a little soy sauce on the rice can give the white rice a new taste, which is more durable and delicious.

He has calculated the labor cost, which is not high at all, much lower than that of tofu. He guessed that the final price will be comparable to that of bean paste, which was a must-have item for many families in the Tang Dynasty. The dishes are served on the table, which is very cheap.

Of course, now Liangjing and the surrounding cities not only have soybean paste, but also all kinds of pickled vegetables.The pickles that already existed in "Qi Min Yao Shu" have been further popularized. Needless to say, in the city, some people in Chang'an City first learned the skills from Mo Wenyuan, and then pickled pickles and sold them in ten miles and eight towns. The closed villages have the shadow of sauerkraut because of the existence of small vendors.There are also some people who are even more unique. They learn the technology first, and then pass it on to their relatives, and the relatives pass it on to their relatives. The wandering monks who travel around the world also spread the method of pickling. More and more people have mastered the method of preserving certain vegetables in winter. The method of measuring vegetables.

The industrious and brave ancient working people are full of life wisdom, as long as they are given the opportunity to learn, they can quickly improve their living standards.

The room was full of large vats and large wooden barrels. A large amount of salt water was flushed into the container, and the bean paste was filtered, washed, and a caramel-colored liquid flowed out. After continuous washing and filtering for many days, the amount obtained was far better than that of making beans at that time. of soy sauce.The yield of soy sauce is very high. If [-] catties of beans were used to make soy sauce at the beginning, then nearly [-] catties of soy sauce would be harvested in the end, tripled.

The high rate of return was stunned. The guys who came to help extract the soy sauce together, even if they made soy sauce, it was only one to one, three times. The figures are really exaggerated.

The soy sauce obtained now is inedible. The big tripod has been waiting on the stove for a long time. Buckets of soy sauce are poured into the tripod, and sugar is added to boil. Only a little sugar is enough.

After boiling, the finished soy sauce is put into a large tank again, and exposed to the sun for ten days before it is freshly baked.

Mo Wenyuan spent ten and a half days on soy sauce. Not only him, but also the chefs in the restaurant couldn't help running to the backyard to have a look when they got the edible finished product. Wang Wei and others heard that Mo Wenyuan Yuan made a new seasoning, looking forward to it, stretching his head when eating in restaurants, wishing to let his eyes see the backyard beyond the thick walls.

"Can you smell it?" the other people at the same table asked.

"I don't know, the fragrance of vegetables is too strong, I can smell everything."

"Can I go and have a look?"

"Maybe not, Mr. Mo Xiaolang attaches great importance to this seasoning."

"Hey, it's okay, it's okay, there should be new dishes in the store tomorrow."

"Are you coming tomorrow?"

"Come, come, of course."

After 20 days of exposure to the sun, Mo Wenyuan arrived at the perfect color of soy sauce. He scooped up a small spoonful of soy sauce with a white porcelain spoon. It was amber in the sun, light and faint. Shaking the spoon slightly, the liquid rippled around and left brown Mark of.

There are two types of soy sauce, light soy sauce and dark soy sauce. Compared with light soy sauce, dark soy sauce is thicker and thicker.The only difference between the two in the production process is the amount of sugar added.Dark soy sauce adds caramel to light soy sauce to make it more intense in color. This seasoning is often used for coloring and is suitable for cooking braised pork or stewed dishes with a lighter taste.

Mo Wenyuan did not have much time to classify soy sauce for the first time. His main purpose was to popularize soy sauce and let soy sauce enter thousands of households in a short period of time. dizzy.Considering this level, what he made is of course the most applicable ordinary soy sauce with relatively few production steps.

That is light soy sauce.

Even the delicious light soy sauce is too salty to eat empty-handed. He stuck out his tongue and tapped the brown liquid twice to fully taste the saltiness and freshness of the soy sauce.Compared with its predecessor, Doujiangqing, soy sauce has fewer impurities, richer taste, and stronger dyeing ability. You don’t need to pour too much when cooking, and a little bit can perfectly color and achieve the effect of enhancing flavor.

Mo Wenyuan waved to the apprentices who were eager to try: "You guys come and try too."

The apprentices taught by Mo Wenyuan have mastered the skill of braised sauce. When there is no soy sauce, they choose to use soy sauce as the raw material of braised sauce.

They once marveled at Master's genius conception. Few people thought of using soy sauce to enhance the flavor. After learning this method, they regarded it as a good recipe for cooking. But now, after tasting soy sauce, they know that they It’s a leaf that blinds the eye, Jiangqing is only a substitute in the initial helpless situation, and the color and taste of the dish still have opportunities to be further improved.

Zhao Shenshan is the most excited. He is good at stir-frying. Stir-frying is divided into raw, cooked, slippery, clear, dry, scratched, and soft. There is nothing he is not good at. Roasted pork with sauce is his favorite dish. , is also his forte.If you do too much, you will naturally find the disadvantages of the sauce. It is not easy to color, but the color is not uniform, and the sauce contains a lot of impurities.

He tried many ways to optimize the sauce, such as filtering and adding water and cooking it in a pot. The coloring improved, but the taste became weaker. He also tried adding salt and sugar, and even the taste of the sauce itself was lost. up.

Soy sauce is the perfect seasoning for him.

Mo Wenyuan looked into his shining eyes and said, "Excited?"

"Yes," he said, "I can't wait to cook with it."

"Exactly, me too."

……

The first dish Mo Wenyuan cooked with soy sauce was Dongpo Pork. Dongpo Pork is a traditional dish in the south of the Yangtze River, and it even has a long history behind it.Ordinary diners will always confuse this dish with braised pork when eating Dongpo pork. In fact, there is still a big difference.

Let’s not talk about the difference between meat selection and knife skills. The main difference is the cooking method. Half of the braised pork is fried. First fry it in a large iron pot until it is half-cooked, and then cover the pot to let the juice flow. Boiling, the reddish-brown juice pours into the flesh little by little. When the soup is almost dry, shovel it out from the pot, put it on a plate and serve it on the table.

The Dongpo pork is stewed little by little in a casserole. Rice wine is added during the stewing process, which has a long flavor.

The casserole is made of clay and sand. It is made of the same material as the wine jar. In order to make the cooked Dongpo meat more fragrant, Mo Wenyuan directly found a small jar.

Their wine is made of various types, such as rice wine, there are large jars, and there are also exquisite small jars, half of the latter are given as gifts, and the jars are specially customized. Even if they don't drink alcohol, some girls will buy them back to pack small gadgets. Mo Wenyuan is well versed in the principle of packaging for appearance, and personally designed the small cans.

The jar has already been drunk, but the aroma lingers in it.He first put the pot on the high table next to the stove, and made bamboo grates by hand.

Bamboo grate is a small mat placed in a steamer, made of thin strips of bamboo. They often use it when making difficult and easy-to-mud dishes. It has two advantages. One is to ensure that the bottom of the pot is not mushy. It reduces the difficulty of cleaning, and bamboo has its own fragrance. During the stewing process, the fragrance of bamboo can optimize the ingredients themselves, such as bamboo rice. The fragrance of bamboo is released due to high temperature. Blends perfectly with rice.

The rice itself has no taste, and diners can easily feel its charming atmosphere after it is dyed with bamboo fragrance. It also has the same effect when placed in other heavy-tasting dishes, but the difference is too subtle for ordinary people to feel it.

Mo Wenyuan is proficient in handwork. If necessary, he can even weave a treasure boat out of bamboo pieces, just like the chef in the Chinese master's family. Weaving a bamboo grate can be done in a minute.After weaving he puts it in the bottom of the clay pot.

The first preparations he made were the preparations for the hardware conditions, from the selection of meat to the preparations that really mattered to the final taste.Not all kinds of meat can be used in Dongpo Pork. Pork belly is just a basic requirement. Mo Wenyuan looked at all the pork in the store, and finally cut out a section. Zhongheiyang followed Mo Wenyuan to see the meat he selected. Knowing the subtle difference between it and other meat, the piece he cut out has very thin skin.

The pig hair had been cleaned long ago, but Mo Wenyuan was not in a hurry to cut into pieces. Instead, he found a kitchen knife with a thick blade and scraped it back and forth on the skin of the meat. baa baa", asking why.

Mo Wenyuan explained: "In order to make the skin more soft and waxy." Simple thin skin is not enough, and human intervention is also required.

After the skin was softened, he used his hands to divide it into large square pieces. The size of each piece seemed to be measured with a ruler. There was no difference in length, width and height. The very thin hemp rope binds the meat. His binding method is unique and exquisite, and ordinary people really can't learn it.

"Bundling the meat has a great effect. The meat needs to be steamed in the later stage, and the heat can easily wash away the tightness inside the meat. In order to ensure the firmness and elasticity of the meat after being placed in the steamer, binding is very necessary."

On the bamboo grates, slices of ginger and scallions are spread in turn, and then the square and firm meat is put in, and then seasonings such as rice wine, soy sauce, and jujube are added. The height of the rice wine is equal to that of Dongpo meat. Flat, Kankan crossed the line of the meat skin, a few small pots are now cooking on the stove, and after the rich aroma is emitted, he gently takes out the meat, pours the meat juice and steams it in a bamboo steamer.

"Baa baa baa baa baa baa!"

Zhong Hei Yang was already in a commotion, with strands of aroma penetrating into his nostrils, the lingering aroma of the wine, the meaty taste, and the deliciousness of soy sauce intertwined, playing an incomparably exquisite movement, just relying on the taste, he rang in his mind. The music of silk and bamboo, and the drumbeats with wonderful rhythms ding ding dong dong, the rhythm stepped on his heartstrings.

Scent led him into the kitchen. This is Mo Wenyuan's holy place. As long as he has a breath of sanity, he will not enter the door without the cook not taking the initiative to summon him. So stuffed, he couldn't think.

Mo Wenyuan tolerated, or forgave Zhongheiyang's food, and he could fully understand that even Mo Wenyuan himself was intoxicated by the aroma of Dongpo meat.

Soy sauce, soy sauce!He even felt a little regretful, why didn't he get out the soy sauce sooner?It is simply a jewel of the world.

"咩 咩 咩！!" The sheep's hoof was anxiously picked on the dwarf table, and the black sheep kept urging Mo Wenyuan. The Dongpo meat is divided into small pieces, the softness of the skin can be seen with the naked eye, and the reddish-brown meat slices touch the surface without any resistance. The fat part is gently squeezed, and three or two drops of soup fall on the plate , Zhong Hei Yang wanted to stick out his tongue to lick up the delicious soup.

"It's a waste to cut." Mo Wenyuan muttered, "If you want to eat, I also want to eat, so we can only do this."

Zhonghei sheep couldn't wait to swallow his own meat. His teeth are harder than a kitchen knife, so he can easily cut the meat. The skin texture of Dongpo meat is really delicate, between soft and tender and full of elasticity , the skin adhered to the skin, he seemed to be able to feel the skin sticking to his teeth, but before chewing it a few times, it seemed to become water and melt in his mouth.

Fat meat is fat but not greasy. It is light red at first glance. The greasyness of the oil has been dissolved by the soup. They are tightly locked in the collagen. Only when the small holes in the meat gaps are cut, the It dribbled violently on the tip of the tongue.

The lean meat at the bottom part is hard and firm. It is hard to imagine how three completely different tastes can appear in one piece of meat at the same time. The dark brown lean meat is nothing more than the blessing of people with good teeth. The meat is firm but not broken. The more you chew, the looser and more meat you chew. At first, there is only a small piece of dried meat, and then the soft and swollen shreds of meat spread out in your mouth.

Zhongheiyang especially loves the seasoning effect of soy sauce. The saltiness and the aroma produced by fermented beans are integrated into every corner of the meat. He has become a captive of the food.

"Baa baa baa baa baa!"

It's so delicious that my head will fall off!