Datang First Chef

Whether Mo Wenyuan should go to Xingshan Temple to study has not yet been settled, but Li Sanniang, the Iron Lady, has negotiated with Master Huiyuan about the special vegetarian vegetarian business.

After supplying cakes to Xishi Restaurant, Li Sanniang's vision has become more long-term. She knows that although doing some retail business can satisfy food and clothing, it is not enough to expand the scale of the bakery. Only by becoming a big supplier can she earn more.

It is said that being a mother is strong. Compared with ordinary women, Li Sanniang is more business-minded, and she is even more determined to start a business. Now she has Mo puppy Mo Wenyuan to raise, she The raging flame of making money is burning all over his body.

Monk Huiyuan is proficient in common things. In addition to common teachings, he is also responsible for a series of affairs such as the purchase of oil, grain, rice and noodles in Xingshan Temple. After the Orchid Pen Festival, there was a whirlwind of "peach steamed buns" in the temple. He also tasted it, and it was really delicious.

Just relying on this steamed bun can give Li Sanniang's shop a chance to compete for the cage cake supplier of Daxingshan Temple, not to mention the presence of the talented Mo Wenyuan, and monk Huiyuan is even more willing to sell well.

Li Sanniang knew that the opportunity was not easy to come by, and she devoted herself to 12 points. After making an appointment with the monks in the monastery to try it on the first day of August, she took the two children home and began to think about the content of vegetarian steamed buns.

……

There are not many vegetarian steamed buns in the store. There are stuffed reeds, cabbage and chives, and arrowroot stuffing. These are all common vegetables, and the price is cheap. Li Sanniang chopped the vegetables and added them to the meat soup to make the stuffing. The material is obviously a vegetarian bun, but it has a meaty taste, which is very popular among buyers.

But this is not the case when making steamed buns for monks. Broth and even eggs are not allowed. Although Li Sanniang has never read Buddhist scriptures, she has heard the warning that "all eggs should not be eaten".

After the broth and eggs are gone, how to make vegetarian buns delicious has become a difficult problem.

Mo Wenyuan has an opinion on this. Although he didn't specialize in vegetarian food when he was a cook, he knew that the core of a vegetarian banquet is to make vegetarian food the same as meat food, that is to say, vegetarian fillings with meat flavor That's good stuffing.

Seeing that Li Sanniang was running around anxiously in front of the stove, he spent the 2000 points he had saved so hard to buy "Introduction to Vegetarian Banquet".

Mo Wenyuan: Hey, you have to learn to increase revenue and reduce expenditure, and when you become a supplier of Daxingshan Temple, are there any reward points?The buried storage method will wait for the next time!

It was night, Mo Wenyuan closed his eyes, his consciousness sank into the bottom of the sea, and entered the God of Cooking system. The "Introduction to Vegetarian Banquet" he redeemed lay quietly in "My Course".

This is the first time he has purchased learning materials after acquiring the system, and Mo Wenyuan is very curious about how the class is taught.

He read aloud: "Introduction to Vegetarian Banquet, start learning." The scene in front of him changed, and a series of materials such as cooking tables, gas stoves, and fruits and vegetables were added to the empty room. What's more exaggerated was Suddenly, a chef wearing a tall chef hat and serious expression appeared in front of him.

After looking through the menu, he found three available dishes, namely "vegetarian steak", "vegetarian hamburger meat" and "meatless Beijing sauce shredded pork". Knowing the method of "vegetarian meat", are you afraid that you won't be able to make fillings?

He said: "Let's make shredded pork with Beijing sauce first."

The serious old chef nodded, and the corresponding ingredients appeared on the cooking table: Coprinus comatus, rice wine, salt, green onions, sweet noodle sauce, black pepper and salt, etc.

Buddhism does not eat five spices, and green onions cannot be put.The latter two are not suitable in this era. Although spices such as pepper can be bought, they are too expensive, and it is a bit of a fuss to put them in the stuffing, not to mention the sweet bean sauce, which has not yet been invented.

However, if it's just sauce, it can be replaced. Wouldn't it be better to use soybean paste or soy sauce?

According to legend, the sauce was made unintentionally by Fan Li, and it had been further developed in the Tang Dynasty. Han E's "Four Seasons Compendium" autumn order volume recorded a variety of sauce making methods.Fish sauce, meat sauce, ant egg sauce, etc. are unaffordable for ordinary people, but soy sauce has penetrated into the lives of Chang'an people. You can buy a can for five yuan in the west market, and now there is a pottery jar of sauce on the stove. with.

Jiangqing refers to the juice extracted from soy sauce. It tastes similar to soy sauce, but it is more expensive than ordinary soybean paste. It is too extravagant to use it as a seasoning.

Thinking of this, Mo Wenyuan sighed: "There is a long way to go!" He also wanted to exchange all the production methods of soy sauce, xo sauce, bean paste, etc., but look at the rewards that he emptied again after switching to vegetarian point, can only look at the ocean and sigh.

He thought to himself why didn't he learn more about how to make basic seasonings in modern times?Is it cool to pick up dark soy sauce with a spatula in the kitchen?It's a pity that he can only make wine, make some processed meat sauce, how to ferment soybeans, and don't know anything about making basic condiments!

After sighing, I continued to learn. The key point of vegetarian meat is how to make the Coprinus comatus have a meaty taste. The high-hat chef first fry it until the white mushroom body is slightly yellowed, then add salt and rice wine to remove the smell, and finally stir-fry and season.How to stir-fry the soft and hard moderately, and the taste is similar to the meat is the key.

Coprinus comatus is wrapped in sauce, and the shredded pork with Sujing sauce is ready.

He scratched his chin with his hand, thinking about it.

……

On the second day, Mo Wenyuan carried a small basket to help Li Sanniang run errands. Although there were fruit and vegetable stalls in the square, the variety was not as complete as that in the Western Market. In addition, Li Sanniang had specified that he wanted to buy dried bamboo shoots, so the stalls in Guangde Square did not have such items.

Bamboo shoots can be divided into spring bamboo shoots and autumn bamboo shoots, and bamboo shoots are also produced in summer. They taste like chewing wax, but also bitter, so no one wants to eat them.

The dried bamboo shoots stored up to today have been dehydrated, dug out in spring, drained and sliced, and exposed to the sun for a few days until the moisture in the dried bamboo shoots is collected and stored in a dry and ventilated environment.

The storage methods are similar, but the quality of dried bamboo shoots varies, so Li Sanniang sent Mo Wenyuan to buy them. She once said to Aunt Lin: "My son is still young, but he is naturally sensitive to ingredients. , whether it is good or bad, even I can't compare it!"

This is the case at the moment. Seeing Mo Wenyuan approaching with small steps, the owner of the stall had a smile on his face: "Mo Dalang is here? Are you running errands for your mother?"

Mo Wenyuan was grinning, showing his missing teeth. He said, "I want mushrooms and dried bamboo shoots, not the outside bamboo shoots. They need to be sun-dried to absorb water."

The old god of the boss said: "What do you want for mushrooms? White jade mushrooms? Shiitake mushrooms? Hericium erinaceus?"

Mo Wenyuan figured it out, shredded white jade mushroom tastes similar to Coprinus comatus, and it feels meaty when chewed, and mushrooms are shiitake mushrooms, which are often bought by Li Sanniang, cut into cubes and soaked in soup. Add soybean paste and stir-fry. The brown sauce hangs tremblingly on the diced mushrooms, which is delicious and attractive.

He said: "Mushrooms and white jade mushrooms."

A few minutes later, he staggered home with a basket of ingredients.

"Auntie, we bought mushrooms and bamboo shoots."

"It's on the shelf."

"The steamed buns for the temple, have you decided?"

Li Sanniang said: "Mushroom and bamboo shoot stuffing, peach stuffing, stir-fried winter melon with soy sauce, and cabbage stuffing." She frowned and said, "It's just that the stuffing of cabbage isn't strong enough, we need to find some vegetables to boil together. .”

"I don't know any fruits and vegetables that taste like meat."

Mo Wenyuan said: "White jade mushroom."

Li Sanniang never expected to get an answer from him, so she hummed and raised her head suddenly.

Mo Wenyuan pretended to be cute and smacked his lips and said: "A few days ago, my mother made it, and my cousin and I said it was delicious, as chewy as meat." He also took out a handful of white jade mushrooms and said, "Ah Mom, I want to eat mushrooms tonight."

Li Sanniang has no time to worry about dinner. Mutton and pork have a fishy smell. When she cooks, she likes to add spring onion and soy sauce. What happens if you cook white jade mushrooms in the same way?

Thinking of this, she took the white jade mushroom from Mo Wenyuan's hand and said, "I'll make it for you to eat tonight."

Mo Wenyuan said: "Fry it with oil first, then add cooking wine, the juice will be more flavorful and fragrant."

Li Sanniang couldn't laugh or cry and said, "Understood."

……

When it was time for dinner, Mo Xiaogou and Mo Wenyuan sat on the cushions, looking eagerly at the front of the stage.

Mo Xiaogou: "What did Auntie do? It smells so good."

Mo Wenyuan said casually: "Meat."

Mo Xiaogou: "But the taste of meat in the past is not so good." Chicken and mutton are okay, similar to the taste of later generations, but pigs that have not been castrated always have a lingering fishy smell. Rao Li Sanniang pressed them with green onions and garlic. The taste is also lingering.

But today, puppy Mo smelled a fresh fragrance.

Mo Wenyuan said: "Perhaps it was changed to other meat."

Mo Xiaogou wondered: "Could it be that someone and the cattle died?"

Not long after, a large bowl of dark "fried meat" came to the table. Li Sanniang also cut diced bamboo shoots and put them in to stir fry together. The oil used was also vegetable oil.

Vegetable oil is rapeseed oil, which is more expensive than meat oil. As early as the Han Dynasty, people began to try to refine vegetable oil, and Jia Sixie's "Qi Min Yao Shu" in the Northern Wei Dynasty also recorded oil extraction by pressing.

There are many monks in Chang'an, and many of them strictly abide by the rules and regulations. Therefore, there is a great market for vegetable oil here, and both monks and wealthy believers will buy it.

Seeing the high price of vegetable oil, Li Sanniang bought a urn even though she felt distressed.

She thought to herself that the price of vegetarian buns should be set higher.

"Let's eat."

The chopsticks of the three plunged into the bowl full of "meat", and Mo Xiaogou directly stuffed it into his mouth regardless of the heat.

"Well--"

He said vaguely: "It's so delicious!"

"Auntie, is this beef?"

Li Sanniang shook her head and said, "It's white jade mushroom."

Mo Xiaogou was shocked: "How can the white jade mushroom taste like meat?"

"No, it's better than meat."

Mo Wenyuan was also surprised by the taste. Pork in this era is really not tasty, but the shredded pork under the guise of white jade mushroom tastes better in comparison.

He said, "Aniang, what's the name of this dish?"

Li Sanniang made a final decision: "Let's call it vegetarian meat."