At this moment, the sky was already bright, and the sun was rising very high in the morning. The weather was very good today. It was not as heavy rain as the previous few days, making the day like the night.

There are also purple bamboos planted only a few years ago under the tall foundation of the West Hall. This was transplanted from Yangzhou. Now it is about two people tall.

The purple bamboo, which is so tall, makes a "rustling" sound under the breeze, making people feel very pleasant, as if there is a kind of artistic conception of the Seven Sages.

But the only drawback is that the temperature has risen a lot than when the sun first rises, which makes people feel very hot and uncomfortable.

Cao Shuang still remembers that the purple bamboo pole was green when she was young. After one year of birth, purple spots gradually appeared on the bamboo pole. After a few years, the bamboo pole became purple-black. Each branch had two to three leaves, the leaves were lanceolate, the leaf sheath was initially haired, the leaf ears were not visible, the back of the tongue was fur, and the leaves were thin.

Purple bamboo is a relatively cold-resistant bamboo. It can withstand low temperatures in winter, like sufficient sunshine, and can tolerate shade in the environment. It is just afraid of water accumulation, which is very suitable for planting in northern courtyards.

Therefore, He Yan suggested to get some purple bamboos from Yangzhou to plant them in Cao Shuang's new mansion, not entirely because purple bamboos are easy to support.

More importantly, in the past nine years, Ji Kang, Ruan Ji and seven others drank and performed fu in the bamboo forest in Shanyang County, and became famous. He Yan suggested that Cao Shuang follow his example and planted a lot in his son-in-law's mansion.

It’s a pity that He Yan is still a little worse than Ji Kang and others, and he is just a figure.

Cao Shuang waved his hand and said, "All these have passed. Emperor Wu and Ma Mengqi have passed away for decades.

Even if there is no one in the world today, the world will eventually be unified and make up for the regrets of generations of the Great Wei people in our hands!"

Cao Shuang thought for a while and said, "You will arrange manpower and materials to look for mines. If you encounter any difficulties, I will definitely support you with all my strength."

Huan Fan clasped his fists and said, "I hope you can make arrangements and will not disappoint the Prime Minister."

Huan Fan withdrew from the west hall, Cao Shuang also left the house, watching Huan Fan leave on the tall base of the west hall, until Huan Fan's figure disappeared at the gate of the courtyard, and then looked up at the sun with his hands covering the dazzling sunshine.

I thought it was already noon, so I didn't go into the West Hall again. After going down the steps, I walked out of the courtyard where the West Hall was located and headed towards the dining room of the backyard.

When I arrived at the dining room, I saw Jianjia, Bai Lingjun, and Sun Luban’s three wives were all busy here. Xiao Ruan, Jianjia, and Dahu’s two personal maids were washing vegetables, adding firewood to the stove, and washing dishes.

One of the dishes was steamed with steamed cakes and millet in the copper kettle on the stove, and water vapor continued to overflow. This was the staple food made by Jianjia. When Jianjia saw Cao Shuang enter the dining room, he looked at Cao Shuang and said gently: "Husband, it will be enough for a while. Please sit there and wait." While speaking, he wiped the sweat beads on his forehead with his delicate jade hands.

Compared with the various rough and hard cakes in the Han Dynasty, the Three Kingdoms era had delicious "steamed cakes".

According to the "Food Sutra", at this time, chefs can use the dough technique to make two liters of noodles into four liters, and then make steamed cakes. Among them, steamed cakes that can steam the upper part into a cross-shaped shape are the most precious.

Especially the nobles of Cao Wei often show off their "cross-shaped steamed cakes". This staple food similar to "fam noodles" on the dining table today can be used to show off their wealth in those days.

Cao Shuang said with some grief: "Why do you need to do it yourself? Let the cook cook do whatever you want."

Bo Lingyun, who was squatting on the ground, wrung gauze and beating tofu, turned her head and looked at Cao Shuang in the dining room and said, "It's okay, these are what I should do. Is it wrong to make a meal for my husband? I'll sit there with peace of mind." Then she poured the squeezed bean juice into the kettle and boiled it, and then poured some gypsum into the kettle.

Sun Luban was cooking beef in another pot while cutting fish sashimi on the chopping board.

The fish is the fresh Luo River crucian carp that Sun Luban bought from the market in the morning. It may taste different from the river and sea fish that Sun Luban used to eat, but it can be considered delicious.

Sun Luban said softly while cutting fish sashimi: "I heard that the Luohe crucian carp tastes good, so I bought some to let my husband and two sisters taste my concubine's skills. It's a pity that there is no Shu ginger, so this fish sashimi is better with Shu ginger."

Bai Lingjun turned his head and continued, "You only need to make fish sashimi, and you can leave the fish head to make a fish head tofu soup."

Sun Luban smiled and said, "Just want the fish head to take it away, it's a waste to put it on."

Luoyang crucian carp, commonly known as purple fish, has small heads and fins.

The main production area of ​​Xiangpu Bay, Jiangjiang, Luoyang. Xiangpu Bay is calm and has abundant bait, which is a good environment for crucian carp to survive.

The mud flats in Jiangwan are mostly red loess. Crucian carp always touches the soil with its mouth. For eternity, the crucian carp's mouth also turns yellow, which is different from other crucian carp's black mouth. When the autumn wind blows, the crucian carp will be big and fat.

It can be cooked with steamed, fried, or stewed, fried in powder, and made into fish sashimi. The meat is delicate and fragrant, and it is a delicacy of seafood.

A poet once praised him and said, "The brocade scales, thin mouths, fat crucian carp, is not suitable for Luojiang."

The so-called "cai" means meat and fish cut into thin slices or thin strips. They are fresh, sweet, smooth and tender, and have a rich taste.

As early as the pre-Qin period, stew was a rare delicacy.

According to the Book of Songs·Xiao Ya·June, King Xuan of Zhou once rewarded the soldiers who returned triumphantly with "Turns and Carp". "Turns" are turtles that have been simmered, while "Turns" are sashimi made of carp.

Cao Zhi also said in "Famous Capital": "Sales carp (juàn) fetal shrimps, and cannons and turtles roast bears and stews." During the Three Kingdoms period, sashimi was still loved by diners, and its representative figure was the famous scholar Chen Deng.

From the perspective of modern medicine, there are parasites in sashimi, and excessive consumption is harmful and unhealthy. Therefore, Chen Deng often feels stuffy in his chest and "no eating with red face", which is more serious than Su Shi's red eye disease.

Although Chen Deng's illness was temporarily relieved under the command of the famous doctor Hua Tuo, he eventually died of a recurrence of his old illness three years later.

Chen Deng’s negative case did not scare away all the gourmets, just the right amount.

According to Gan Bao's "Soushen Ji" records: When Cao Cao held a banquet, he sighed that all kinds of delicacies were prepared, but only one bass produced in Songjiang was missing. "Today's high meeting, I have a little bit of shame. The few are Wu Songjiang bass as sashimi."

After hearing this, the alchemist Zuo Ci asked someone to inject clean water into the copper basin and caught two lively large basses.

Cao Cao also said: "Now I have the bass, I regret that there is no ginger in Shu." So Zuo Ci used his magical powers again and ordered the envoy to travel back and forth to Shu in a short time and brought back Shu Jiang.

From this we can see that eating fish sashimi and Shu ginger was indeed the best way to eat it at that time.

Later, people upgraded it. The "golden japonica" mentioned in "Qimin Yaoshu" by Jia Siyi of the Northern Wei Dynasty is an improved version of sea bass sashimi.

"Golden Grey" is no longer just shredded ginger, but "Bahe Grey" made of eight ingredients: garlic, ginger, orange, white plum, ripe millet yellow, japonica rice, salt and sauce.
Chapter completed!