Chapter 501 Banquet of Hundreds of Old Men - Reopening of the Restaurant
It seems that the Song Dynasty is immortal, and the Song Dynasty is not exhausted. Looking at the soldiers flying away, the Jin soldiers hurriedly knelt down, and their hearts were filled with inexplicable fear. The news quickly spread throughout the Jin camp, and something happened behind the Jin camp.
After civil strife broke out, Wan Yanliang was killed by his generals, and all the Jin soldiers retreated.
General Shi led his troops to the fire platform on the top of Jilong Mountain. There were burnt marks on the platform, and there were still uneaten chicken legs, but there were no bones of half a soldier. The captured Jin soldiers also heard that
He was skeptical about the fact that they were taken away by angels and became cooking gods. If he reported this to the imperial court, he was afraid that the imperial court would think it was a strange force that disturbed the gods. If he did not report it, he would not be able to repay his merits.
The one who blamed himself the most was Member Zhu. He wanted to avoid the epidemic, but instead let them all die, leaving his family alone. If he had known this, it would be better not to come out, and he would not have lost his life. But Zhu giggled and said
Talking in sleep, the dream said that he led them to report to the Queen Mother, and reported the names of the stars one by one.
Zhu Yuanwai knew that his son had visions when he was born. Besides, the name of the star was nothing that a baby less than two years old could make up. Maybe they really became gods. Regardless of whether this is true or not, build a star name for them.
If you worship in the temple, your conscience will be at peace.
After returning to Xianju Yangfeng Mountain, he built a kitchen and food temple in the back mountain. During the Qingming Festival and the memorial day, he would always offer incense and pay homage to the temple.
After the Caishiji War, Zhao Gou abdicated to his adopted son Zhao He. Faced with internal and external troubles, Zhao He worked hard to remedy the shortcomings and was diligent and frugal. During his reign, the domestic order was stable, the economy developed, and the culture flourished. He was known in history as "
"Government of Qian and Chun"
Another sixteen years have passed, and Zhu Toijian has grown up. As foreshadowed when he was holding Zhou Zhou, when he was in the academy, he had little interest in the books of sages. As soon as he found books about cooking, he would sleep and forget to eat. His favorite book on weekdays
Even when I go to a restaurant, I will be ecstatic when I see the delicious food. But strangely, I can't get fat no matter how much I eat. I am always a handsome young man from Yushu Linfeng.
If your son no longer wants to take the imperial examination, let's reopen the Fat Heart Restaurant. Zhu Yuanwai's business with the military camp is huge, and he can earn 60,000 to 70,000 taels of silver every year. So many people died in the restaurant because of the last epidemic.
It was regarded as unlucky. Although it was in a busy city, it was rented as a warehouse. The cost of renting it again was a hundred taels of silver, so it was not a big deal.
The restaurant has reopened, and several famous chefs have to be recruited. Due to the Qian-Chun rule, many people from the northern Jin Kingdom went to the south to make a living, and there were many who were good at cooking.
"My name is Wang Yishao. I used to be a chef in the Confucius family. My special skill is frying with oil and double crispiness," a fat man said confidently: "Although the tastes in the north and the south are different, once my dishes are made, everyone will like them regardless of the region."
After saying that, he started to take action, taking the very thick part of the pig belly, removing the upper and lower skin, using only the center, cutting into dice pieces, using a knife to make a mesh pattern, put it into a bowl, add salt, wet starch and mix; wash the chicken gizzards
Clean it, remove the inner and outer tendons, and make cross cuts with a knife; put it in another bowl, add salt, and wet it.
Stir the starch. Take a small bowl, add clear soup, Shaoxing wine, refined salt, wet starch, mix well to form a gravy and set aside. Turn on high heat in the wok, add oil, heat until 80% hot, add tripe and chicken gizzards
, use chopsticks to quickly break it up, pour it into a colander to drain the oil. Leave a little oil, add the gravy, and stir it twice.
"Six Yaolings, fried in oil and double crispy"
Wash the pork belly and peel off the thickest parts. Carve it with a fine mesh knife and mix it with starch. Make a clear soup with wine, salt and gravy. The wok is on high heat, 80% of the oil is hot, and the chicken gizzards on the belly are hot.
Stir-fry the onions, ginger and garlic until fragrant. Check the heat carefully. Pour in the chicken gizzards and stir in the gravy. Make them very crispy and the heat should be consistent. Crisp, tender and smooth, fresh and refreshing, one white and one red.
Absolutely.
How many times has it been cooked? Zhu Tonji picked up a piece of chicken gizzard with chopsticks. The texture was crispy, tender, smooth, fresh and refreshing. The crispness was extremely crispy. Then he picked up a piece of chicken gizzard, which was equally crispy, but different.
A kind of taste. Seeing the intoxicated expression on the tip of Zhu Tongue, Wang Yishao raised his head and said: "This dish seems simple, but it is not easy to make, and it is difficult to control the heat. It will be old a moment later, and it will be cooked a moment earlier. Kong Mansion only
I can do it alone."
The first stove is now available. What good dishes will the next one bring? Zhu Yanjian lowered his head and saw that he was a thin and shrewd middle-aged man. How fat the stove is, this man does not look like a cook.
He calmly put on his apron and said, "This little guy is also from the Confucius Mansion. His name is Cao De Choisticks. Let's cook some oil-fried clams for the shopkeeper."
I saw him moving the knife like flying, slicing the fresh shellfish into very thin discs. Then cut the winter bamboo shoots and fresh mushrooms into half finger-sized dices. Cut the white green onions into dices. Put the peas into the water and cook them. Add clear soup to the bowl.
, refined salt, and wet starch and mix thoroughly to form a juice. Blanch the fresh clams in boiling water, take them out, put them in a bowl, add egg whites, and wet starch.
, refined salt and mix well. Add oil to the wok and heat it until it is 70% hot. Put the fresh clams into the pot and fry them with oil. Take them out. Leave the oil in the pot and heat it over high heat. Add diced green onions, diced bamboo shoots, diced fresh mushrooms and
Fry the peas briefly, add rice wine, add fresh scallops, quickly pour in the prepared juice, drizzle with chicken oil, toss quickly, and serve.
"Secret aroma, stir-fried fresh clams"
Slice the fresh scallops into thick and thin scallions, cut the winter bamboo shoots and mushrooms into dices like kernels, cut the scallions white and cut them into sections. Boil the peas in water, add clear soup and refined salt to the bowl, and add a little garlic, ginger, and starch to make a juice.
Blanch the water, then take it out, add egg white starch, refined salt and mix well. Heat the lard in the pan to 60% to 70%, and quickly remove the oil from the fresh clams. Heat the iron pot over high heat, add diced bamboo shoots, fresh mushroom pieces. Add peas,
Pour the chicken oil, toss and transfer to a plate.
This flipping movement was smooth and flowing, like a Tsing Yi performance on the stage. After a while, a plate of dishes was served. The colors were harmonious, and the outer layer was coated with paste, without losing nutrition and keeping it fresh and tender. After taking a bite, I just felt
Soft, tender and fragrant, light and refreshing. Seafood is the easiest to overcook. Those who can control the heat to this level are definitely famous chefs. However, they are doing a good job in Kongfu, why would they go to Xianju? Zhu Tonjian
Can't help but wonder.
The two replied: "Confucius is the ancestor of Chinese culture. Now the Confucius Temple has fallen into the hands of enemies, Jin people and barbarians. How can we cook for them and embarrass Confucius?"
Zhu Toijian hurriedly invited them to take a seat and hired them as Zao Tuo. Zao Tuo's waiter, tea wine doctor, and others were all recruited, and the hotel was officially opened. The craftsmanship of the two Zao Tuo was beyond words, but strangely, business was still deserted.
Asked about his father, Zhu Yuanwai replied: "There is no need to rush. The guest thinks that many people in this building went out to escape the epidemic and died on the battlefield. The yin energy is very strong. If we want to break the situation, we must think of another idea."
The yin energy is strong, and people have shadows in their hearts, so they dare not come. Inviting Taoist priests and monks to perform rituals may seem straightforward, but in fact, it will only aggravate people's weird thoughts in this restaurant. To break the situation, we must learn how to overcome everyone's psychological shadows.
Get started.
Zhu Tojian thought for a while, a person who dies unexpectedly will have a short life span. The first way to solve the problem is to invite the deceased to eat in this restaurant. We, the Song Dynasty, rule the world with filial piety. How about we invite all the elderly people in the county who are over seventy years old for free?
Come here to celebrate your birthday? Seventy-year-olds are rare in ancient times. There are only a few dozen people over seventy in the county. Each person has a family to take care of him. In addition, the parents of scholarly families in the county, and his father Zhu Yuanwai has this network.