Datang First Chef

Mo Wenyuan brought the lingering stench to Daxingshan Temple.The outskirts of the city are far away from Daxingshan Temple. The big black sheep carried it all the way, and the warm wind in early summer rushed to face, taking away part of the odor, and the rest was contaminated on the corners of the robe, sleeves and other corners, entangled in the on him.Of course, the smell on his body is not the source, what really makes people shy away is the big box behind him.

Seeing him, the little novice came up to him in surprise, but when he came into contact with the smell, his footsteps suddenly stopped, and he said: "Da Lang, this smell seems familiar."

Mo Wenyuan said: "Actually, there are some differences, this smell is slightly lighter."

The little novice said with a dry smile, "So, that's how it is."

After exchanging greetings, he went into the mountain gate with Big Black Goat and went straight to the monk's dormitory. The monks and the others gathered here. When they saw Mo Wenyuan coming, they greeted each other: "Mo Dalang, why are you here today? I'm waiting here." ?”

"Inspired by little master Mitu, I made a meal. I would like to invite all the masters to eat. It's like borrowing flowers from Buddha."

"Mitu?" Monk Bu Bu said, "Could it be the bad tofu that was moved away a few days ago?"

"This is it." After speaking, Mo Wenyuan took out the small plate hidden behind him, "Do you want to eat it?"

At this time, it was time for breakfast, and most of the monks put white porridge in front of them, and only the white porridge ate either sauerkraut or mustard.

Needless to say, other monks also went around Mo Wenyuan to look at the green square fermented bean curd in the small dish, and then looked at each other.

Want a bite?

Since Mo Dalang did it...

Let's take a bite.

The chopsticks stretched out from all directions, and the eight corners of the fermented bean curd were clamped flat from top to bottom, and a few pieces of fermented bean curd were clamped clean.

"Ok?"

"It tastes delicious?"

"It's completely different from smelling it!"

"tasty!"

Before that, they never thought that the stinky fermented bean curd could be delicious, both in texture and taste.

"Could it be that this is moldy tofu?"

Mo Wenyuan smiled and said: "That's right, I just improved a little bit and poured a spoonful of wine on it, but it's all thanks to little master Mitu. Without him, this food would never have been born."

He couldn't help but said, "Let's invite Mitu to eat."

……

The taste of fermented bean curd has won unanimous praise from all over the temple. Mo Wenyuan said that he made this product after being inspired by Mitu, and it is not his fault, so he took the initiative to share the practice with the monks. But what he never expected was that in After visiting the fermented bean curd workshop on the outskirts of Chang'an, the monk voluntarily refused the business of making fermented bean curd.

The monk Huiyuan explained: "The monks don't eat the five meats. This food will not leave any bad smell after eating it. However, the smell is too strong during the production process. If it is made in the temple, it will become a place for pickling."

Five meats, also known as five spices, are garlic, onion, onion, leek, and onion. Monks do not eat these five kinds of vegetables. They think that these five kinds of vegetables are heavy and poisonous, and eating them will hurt the internal organs.

Fermented bean curd is edible, even after eating it, there is no taste in the mouth, but to make fermented bean curd, as long as you walk around the workshop, your clothes will be stained with bad smell. With this layer, they will definitely not make fermented bean curd of this thing.

Huiyuan said: "Just relying on the craft of making tofu, the temple can earn a lot of money, and it doesn't matter much if you don't make fermented bean curd." Their tofu in Daxingshan Temple is not only famous in Chang'an, but also in the world.

Although they didn't make it, they wanted to buy food. After eating fermented bean curd once, the monks couldn't forget it. Mo Wenyuan simply gave them a discount, and sent the finished product in big cans to the temple.

In the restaurant, this dish was quietly served on the table.

……

"Is this the new food of Li Sanniang's restaurant?" The small crock pot containing green squares was sent to the palace, and Li Shimin looked at the pot in front of him, with a rare expression of curiosity on his face.

The person who sent Qingfang was Li Shimin's confidant minister, he respectfully said: "Yes, this thing has become popular in the capital."

There were also a few high-ranking and trusted courtiers who were trusted by Li Shimin. They all showed strange expressions when they saw the earthen pot. Among the people, only the sage has never tasted Qing Fang.

"Fashion in the capital?" Li Shimin held chopsticks in his hand, and the waiter behind him opened the cork inlaid in the mouth of the crock with great eyesight. The saint's face became hesitant, visible to the naked eye.

"What does it taste like?"

The courtier said with a serious look: "It's the smell of Qingfang." He said, "This thing has a very good taste, and its smell is especially unique."

The saint thought hehe, and wanted to say that it was quite unique, but when all the courtiers looked at him, he didn't want to eat it. Then he thought that since it was presented to him, the taste would not be too bad, so he picked up a little stuffed with the tip of chopsticks. into the mouth.He was amazed by the softer cotton texture than tofu, and the accompanying sweet, fragrant and sharp umami made him widen his eyes.

One chopstick after another, he ate the whole piece of fermented bean curd before he knew it. Seeing that the subordinates were secretly looking at him from the corner of their eyes, the fake cough of the sage, who was conscious of losing his composure, made a lot of sense for the fermented bean curd: "Most of the sages in ancient times were far away from others in appearance. However, I have heard that Yao was long and Shun was short. , not to mention eating, this food is smelly on the outside and fragrant on the inside, it is really delicious."

Involved in Datong's reasoning, and pulled out Shun and Pang Tong as shields, just for the deliciousness of Kuaqing Fang, Li Shimin said again: "What is the name of this thing?"

The common people call it fermented bean curd, and literati like to call it Qingfang. All of you here are born scholars, and they speak with sages, so of course they would choose a more elegant name.

"Return to the saint, this thing is called Qingfang."

"Great kindness." The sage said, "green, the color of emerald bamboo, is the color of a gentleman, and the connotation of this thing is similar to that of a gentleman."

After that day, the name of Qingfang became more and more famous. These days, as long as the dishes praised by the emperor are famous, the ministers and saints did not hesitate to spread their names widely. Along with the name of Qingfang, there was also Li Shimin. Some comments on his "gentleman's character", with his words, this dish has become a must-order dish for scholars with a bachelor of arts, and the common people are proud to eat it.

The name of Qingfang has been widely spread, and the common people also gave it an individual name, called Junzi Tofu.

This result was also unexpected by Mo Wenyuan.

……

After making Qingfang, Mo Wenyuan seemed to have opened the door to a new world.Under normal circumstances, if Chinese food is divided based on the basic taste, there are eight flavors of sour, sweet, bitter, spicy, salty, fresh, fragrant and astringent. The dishes that are very acceptable in the eyes of traditional Chinese people have entered the stage of history.

That is smelly!

Stinky tofu, stinky fermented bean curd, stinky amaranth stalks, moldy beans, stinky wax gourd, stinky mandarin fish, all kinds of stinky vegetables are available.

Mo Wenyuan is not particularly fond of stinky vegetables, but fried stinky tofu and other snacks are hard to find people who don’t like to eat them in later generations of China, and for Mo Wenyuan, compared to buying a bowl and adding various soups now Coriander sauce, stinky tofu that is not very smelly, he prefers the kind of tofu that he ate when he was a child, the tofu is pitch black, and ten skewers are topped with salty sauce.

Just thinking about it makes my mouth water.

"Da Lang, can Qingfang manage enough?" Zhao Erniang opened the curtain and poked her head in. There are not many skilled workers in fermented bean curd cultivation technology, but the demand for this product is very large. Mo Wenyuan often stays in the workshop in the suburbs to guide Others make fermented bean curd.Zhao Erniang came from the city to make an order with him.

Mo Wenyuan scratched his head when he heard her talk: "It doesn't matter if you have enough, it depends on how much you want first."

Zhao Erniang turned her lips up and down, and the words came out of her mouth one after another like a steel bounce: "The Luoyang store wants a thousand and eight cans, the Huaiyang store wants a thousand and six hundred cans, and the Jinling store wants..."

"There are also soy sauce shops in various places. Fermented bean curd is similar to sauerkraut and pickled vegetables. They are sold in soy sauce shops. Fermented bean curd should also be able to..."

"Stop, stop, stop!" Mo Wenyuan was dumbfounded, and quickly interrupted Zhao Erniang. He reached out to wipe the cold sweat that didn't exist on his forehead and said, "It's not enough anyway."

He said: "From my point of view, it is better to do it directly in Chang'an if it is expected to be shipped to various places."

Zhao Erniang said: "That's what I thought at the beginning, and I even communicated with my aunt about it, but in this way, I need to buy a courtyard again, and set the production site in the outskirts of the city. Impact other people's lives and businesses."

Mo Wenyuan said: "If that's the case, then it's better to rent a bigger yard."

"In addition to Qingfang, I have another food preparation to try."

……

The food Mo Wenyuan was talking about was of course stinky tofu. He is a stinky tofu lover, and his love is far more than his love for Qingfang.

Crispy skin, black marinade, hard outside and soft inside, salty sauce soaking in the surface of the skin... His mouth is watering just thinking about it.

After the Qingfang fermented bean curd workshop got on the right track, Mo Wenyuan temporarily used it as a hands-off cabinet, letting skilled workers bring in unskilled workers, while he immersed himself in the ocean of the world of smelly food.

The big black sheep always stayed in the workshop with Mo Wenyuan recently, and his fur was uncontrollably tainted with the stench. The last time monk Huizhi saw him, he was dumbfounded and said, "This smell on you..."

The big black sheep dismissed it. Ever since Mo Wenyuan showed him the erotic pictures, he has realized the Bodhisattva's inferior education methods. Every time he sees him, he can't wait to treat him with his ass.

Big Black Sheep: "Baa baa baa baa baa!" What do you know, this is Mo Dalang's taste!

Huizhi: "..."

Does Mo Dalang smell bad in your heart?

He is busy with affairs these days and often travels outside, so he has never tasted the taste of Qingfang.

The Bodhisattva sat in the same room with the smelly black sheep. He didn't smell the smell for a long time, but he was concerned about his physical condition: "How is your crotch and lower body?"

Big Black Sheep: Heh!

Are you here to care about me now?You big fart, eyes!

Buddha:"……"

"Why lie?"

Big Black Sheep: I know how men and women have intercourse in the human world, but the ram and ewe are too fast, so they really don't suit me.

"Things about men and women in the world? The Bodhisattva was shocked after hearing this, "Where did you learn it? "

The big black sheep proudly "baa baa baa baa baa", naturally learned it from Mo Xiaoyuan!

Bodhisattva: emmmmmmmmm

It always feels wrong, doesn't it? ? ?

"Then are you still restless because of that thing these days?" He thought of Shennong's words, and thought that Mo Dalang had fed him a lot of delicious food, and the situation should improve. But after hearing these words, the big black sheep became even more anxious. deep.

"Baa baa baa baa baa baa!"

Nothing, I've found a way to live with it.

Even if he is always hard and fiery, he can still enjoy delicious food and help Mo Wenyuan find all kinds of food to complete his mission!

Bodhisattva: I don't quite understand what you mean.

The big black sheep didn't come here specifically to find the Bodhisattva, he was entrusted by Mo Wenyuan to send Qingfang to many monks in Daxingshan Temple, he unloaded the box from his back steadily, and walked away happily.

The little novice followed immediately and carried the box into the temple. Monk Huizhi came up to him and asked, "What is this?"

The little novice said: "Master Huizhi, this is the green prescription made for Mo Dalang."

"Could I have a can to try?"

"nature."

After holding the earthen pot in his hand, Master Huizhi was in a dilemma. Should he taste it in the temple or take it back to the purple bamboo forest?

The Bodhisattva is a bit pitiful, he is used to being robbed by Monkey King over and over again, now he is a bit like a soldier when he eats, he wants to hide from the monkeys and eat alone, he thought that Monkey King wanders around Chang'an city these days, and he will not disturb him by going to the purple bamboo forest , it might as well go back and eat!

After making up his mind, he returned to the South China Sea while others were unprepared. There were many creatures in the purple bamboo forest. The black bear spirit he found on the way to the west, the boy under his seat, and countless little monsters born from the bamboo wildflowers were all over the place.

Seeing Guanyin Bodhisattva came back, everyone bowed their heads to show their respect.

"The Bodhisattva came back from Chang'an today?"

"should be."

"Then don't you want to bring delicious food again?"

"Even if you bring those, you and I won't be able to eat them."

It stands to reason that the Bodhisattva is a rare benevolence, but he is not very polite when it comes to food. Those who usually like to eat alone, even the boy who is deeply loved by him, are often not eaten.

The dragon girl and the red boy faced each other, sighed, hey, if only they could eat delicious food too!I heard that the cranes raised by the Taishang Laojun often eat sauerkraut and pickled vegetables, and they get the same treatment as the cranes of the Taishang Laojun!

Thinking about it, suddenly there was a strange smell in the air, the black bear spirit ran, the purple bamboo spirit got into the ground, the red boy and the dragon girl covered their mouths and noses with their hands, their faces turned pale.

What does this, this, this smell like? ? ?

The bodhisattva's dignified and majestic voice suddenly echoed in the sky above Mount Putuo: "Today I brought a lot of green squares from Chang'an City, which can be eaten with everyone. If you are interested, you can come to the stone table in the Purple Bamboo Forest."

Red Boy & Dragon Girl & Black Bear Spirit: ...

To go or not to go, that is the question.

……

The situation of Mount Putuo has appeared in all parts of the heavenly world, and the popularity of the heavenly world is always slower than that of the human world. Qing Fang has been everywhere in the human world, but it is different in the heavenly court.

From doubting and hesitating at the beginning to accepting at the end, it only took a few days to love the smell of Qingfang madly, and in the end, there was a faint stench everywhere in the heaven.

Shennong also ate Qingfang. He already had a good impression of Mo Wenyuan, and after tasting this food, he couldn't help but want to go down to face this young chef.

There is no special God of Cooking in Heaven, only the Stove Empress and Shen Nong who is in charge of the five grains and six animals are related to it.

After tasting this food, Shennong's feelings for the lower world became stronger, and he couldn't help but want to eat and see what other food Mo Wenyuan made.

Acting according to his heart, Shennong, who had made up his mind, went directly to Chang'an.

……

Li Sanniang restaurant in Guangdefang already has a lot of food, and there is a long queue these days.

A few bamboo poles and thick linen propped up a simple stall. Under the iron pan was a blazing flame. Golden vegetable oil was tossed up and down in the pan, and black tofu cubes threaded into strings were put into the oil for deep frying. The stinky fragrance radiates in all directions from the iron pot as the center.

This kind of faint smell is not worth mentioning among the residents who have eaten Qingfang. On the contrary, they can already imagine the texture and taste of stinky tofu, and they spontaneously joined the crowd in line.

Today happened to be the first day of launching fried stinky tofu skewers. Mo Wenyuan stood behind the big stall and kept flipping stinky tofu.

He is a person who likes to do things by himself, especially the new food that has just been made, whether it can restore the real taste of stinky tofu, whether the sauce is salty or sweet, and the details must be perfect.

People who bought stinky tofu stood by the stall in twos and threes, stretching their necks and bowing their heads to eat.

The stinky tofu is also very particular. Pieces of charred tofu are fried to the point of swelling, crowded on long bamboo sticks.

Once fried, they are tossed in a brown sauce that takes on a savory flavor.

The salty sauce of the stinky tofu is also specially made. This juice is different from the sauce, and must be made into a watery substance, because there are many holes in the fried fluffy tofu, which can perfectly absorb the sauce.

Soy sauce, shiitake mushrooms, kelp, and marinated ham are mixed together, and the sauce is made by boiling the broth. After cooling, it becomes the perfect match for stinky tofu.

The moving speed of the team was still very fast. Mo Wenyuan kept repeating the process of putting stinky tofu into the pot and then taking it out again, while the big black sheep rarely turned into a human form, helping him to put on skewers.

The two set up a small stall, and they also ensured the speed of circulation, let alone Mo Wenyuan, the hand of the big black sheep was about to show afterimages.

A tall man stood in front of Mo Wenyuan. He looked up and felt that this man was very unfamiliar. It was the first time he had seen this man in Chang'an City. Judging from his figure, he looked like a person from the Western Regions, and his skin color was even more bronze. , with knotted muscles, may not be very elegant in the eyes of a scholar, but in Mo Wenyuan's eyes, this man's whole body is full of masculinity.

Style, style man!

He sighed in his heart, without showing it on the face, and said directly: "How many skewers do you need?" Ten pieces of stinky tofu cost two pennies, that is to say, five pieces for one penny.

"Give me two skewers."

There was stinky tofu churning up and down in the oil pan all the time, and the small sound of oil popping echoed in his ears. Top chefs had excellent hearing. For them, seeing with eyes and listening to ears was an important way to master the heat, especially when frying oil. When cooking, the sound of oil echoing in his ears can occasionally help Mo Wenyuan judge the degree of doneness.

The key to the craft of stinky tofu is to ferment it with stinky bittern. The so-called bittern is made with tempeh as the base. The tempeh itself is made from fermented soybeans. Adding beans with beans can bring out its umami taste to a perfect level.

The deflated tofu swells as the temperature gets higher and higher, and becomes a full belly. The black surface is stretched, and occasionally fine golden yellow can be seen.

Seeing that the surface had been thoroughly fried until crisp, he fished them out with lightning speed.

Taotie followed behind to thread the skewers, and then dipped the skewers in the big bowl with the sauce.

Taotie handed it to the strong man with a blank expression, and the man took it and walked to the side, tearing the first piece of tofu.

After a short period of cooling, the fried stinky tofu is not as hot as it was when it was just out of the pan, but this cooling is just right for people to eat directly.

After cooling, the outer skin becomes harder. When the tooth shell hits the tofu skin, it seems that the sound of hard objects colliding can be heard. After breaking through the outer skin, the soft inner part is revealed in time. The aroma of the sauce remains in the mouth. During the chewing process, the stinky tofu Kneaded into small pieces and blended with a savory sauce.

This is food that is perfect in the mouth.

"It's really, it's too delicious." Shennong, a tall and strong man, sighed.

Not only Shennong, but other diners also expressed similar sighs, and the square was full of diners who couldn't hold their heads up.

"good to eat!"

"good to eat!"

“It’s full of oily fragrance!”

With the drop in the price of vegetable oil, some small vendors have also begun to sell fried food. For people in the Tang Dynasty who generally have little oil, as long as there is fried food in the oil pan, it is delicious in itself.

Stinky tofu is different from other foods that can be cooked in other ways. Only by frying can it be fully delicious. It can be said that they have a symphony of fried stinky tofu in their minds.

Mo Wenyuan: I want to let the whole world know the deliciousness of fried stinky tofu XD.

……

Li Sanniang's restaurant in Luoyang City was buzzing with people.

Wang Wei ran to Li Sanniang's restaurant with his shoes drooping early in the morning: "Sanniang Sanniang, is the stinky tofu stall open?"

Li Sanniang was quite helpless when she saw him: "Wang Sanlang? Didn't you buy a lot of stinky tofu yesterday, why are you here again today?" Li Sanniang's restaurant not only sells fried stinky tofu, but also raw stinky tofu. Semi-finished products can be bought and fried at home. Wang Wei is obsessed with stinky tofu, so he bought a lot of stinky tofu to go home.

He not only ate it by himself, but also ate it with his father, brother, niece, nephew and grandpa.

Hearing Wang Sanniang's words, Wang Wei's expression became even more depressed. He said: "The cooking skills at home are far inferior to those of the chefs in the shop. The frying is either tender or old. What's more, there is no sauce made by Mo Dalang. It tastes like chewing gum in your mouth."

Li Sanniang thought: This is too exaggerated.

"Uncle! Uncle! Go slowly!" A boy's voice came from outside the door, and Li Sanniang stretched her head to look outside. It turned out to be a handsome young gentleman and a young girl, followed by several servants.

"This is--"

"The children at home like to eat stinky tofu, so I brought it out together."

Seeing that the three of them were staring at her eagerly, Li Sanniang sighed and ordered people to heat the oil pan first. The little girl applauded after hearing this, her mood was high.

After a while, the three of them held a bunch of stinky tofu and opened their mouths wide.

"what--"

"Ok!"

"good to eat!"