……
Le Ning didn't know that he was missed by his old father.
She and Su Hanzhang have stayed in Suzhou and Hangzhou for more than two years. The fish cake made by Su Hanzhang has been loved by people in Jiangnan. The two of them made some fresh things with river seafood in Jiangnan. Le Ning tried to make light soy sauce, old food Soy sauce and other more refined soy sauces are used by themselves, and fresh dishes such as braised pork and Longjing shrimp have been made one after another, breaking the communication circle of chefs in the south of the Yangtze River.
Originally, Le Ning planned to try making wine, so she would have to stay in the south of the Yangtze River for a longer time, but one day Su Hanzhang smiled and talked to her about a caramel——
"It's not like the sugar from the Central Plains. It is easier to dissolve in water than what we saw in the past, and the sweetness is even stronger. It seems to come from a foreign country. I have already inquired about the sugar production method there, but the result surprised me."
"Shiro, I intend to go and have a look."
As Su Hanzhang said, he took out a handful of dark brown-red sugar sand from the cloth bag. After seeing it, Le Ning couldn't help opening his eyes slightly:
This is... brown sugar?
Today’s Dali refers to sucrose, honey and other sweetened or can be used as caramel as maltose, but the sucrose made by Dali people is mostly hard-to-dissolve sugar, not very sweet, and the price is very expensive. It is absolutely inferior to the refining technology of this brown sugar.
Le Ning asked curiously, "Where is this from?"
"Tianzhu." Su Hanzhang answered her with a smile.
Le Ning couldn't help being shocked, and it was difficult to connect the open-hook nation in the later generations who could carry five people on a bicycle with Tianzhu, which is far ahead of the Central Plains in sugar-making technology at the moment.
Speaking of which, if she remembers correctly, did Tang Monk in "Journey to the West" also go to Tianzhu to learn Buddhist scriptures?
Now when Su Hanzhang said that he was going to Tianzhu, Le Ning's mind was full of the lyrics of "It's not easy to learn Buddhist scriptures from the west, and it takes tens of thousands of miles to travel". She shook her head and said tactfully:
"Senior brother, the road from Dali to Tianzhu Mountain is a long way, perhaps tens of thousands of miles, and it will take ten or eight years to return. Senior brother, should you think about it?"
She understands Su Hanzhang's excitement at discovering this new sugar. After all, no professional pastry chef can resist the search for sweetness, but it doesn't have to be a place to solve it——
You can find foreign merchants in this era to "purchase on behalf of you". If it is not possible, you can also use Zou Dequan's hand to convey the effect of this candy to the heavens, so that the sage can find a way to barter with Tianzhu, or increase the pressure on Tianzhu from an official point of view. Sugar imports don't have to suffer this trip.
Su Hanzhang listened to her persuasion, and said after a while: "I know that the land journey must be difficult, Shiro is right, but I still want to go to a place closer to Tianzhu, try my luck, maybe I can meet one or two Tianzhu. Merchants, if you ask carefully, we will also go west next time."
This is true, and their next route is to go from the southeast coast to the southwest hinterland. Today's Dali has a vast territory, and the southwest is close to Tianzhu, separated by Nanzhao.
Le Ning thought about it, clapped his hands and concluded: "Then let's go."
Anyway, she has now activated the small laboratory function of the magic chef system, and brewing wine does not have to be done by trial and error, it can be started later.
So, the two embarked on a trip to the southwest.
……
What Le Ning never expected was——
She and Su Hanzhang originally wanted to avoid Nanzhao, but encountered a little accident during a certain mountain road rest.
Le Ning took some homemade dried rice noodles on the road. She made the rice noodles according to the recipe in the system along the way. She soaked the washed rice and refined it with a stone mill, and then steamed and pressed into long strips of noodles. shape, then steamed and then cooled and dried, just for the convenience of carrying it with you when you go overland.
On the way, she and Su Hanzhang found firewood by the stream, and then Le Ning took out a jar and opened it.
A strong meaty smell wafted out.
It was a miscellaneous sauce made of fungus and meat when she was staying at the foot of the mountain a few days ago. It had a slightly spicy taste, and the fungus was soaked so soft that anyone would be captivated by the taste of it.
The white rice noodles in the small pot set up slowly absorbed water and soaked, and when they were cooked through, they were slender and snow-colored——
Su Hanzhang took out two bamboo tubes to make bowls, and saw Le Ning picking up the rice noodles from the pot, and the steamed powder fell into the bamboo tube, and then covered it with fungus and minced pork sauce. After Su Hanzhang took it, he used chopsticks Stir slightly, and the white rice noodles are evenly sprinkled with minced meat. The color of rice noodles, minced meat, and fungus gradually deepens, and the oily light in the miscellaneous sauce instantly wakes up the stomachs of diners.
Even Su Hanzhang, who doesn't touch spicy food very much, feels that the mildly spicy seasoning is just right. When he bites down with the rice noodles, the spicy taste blooms together with the mixed sauce. The rich taste makes him want to stop, not to mention the soaked rice noodles. The extremely open fungus family is among them, the soft and glutinous flour, the finely minced meat-grain, the fragrant and smooth fungus...
"It's delicious."
A voice came from the side.
Before Le Ning and Su Hanzhang could react, a tree shadow swayed silently in the dark, and Ying Jiu and Ying Ten looked at each other.
The people in the light and the dark turned their heads to look at the same time, and saw two scantily dressed women standing under the tree on the other side, both carrying bamboo baskets, one of them had a green light flowing around his neck, Le Ning At first I thought it was jewelry with good quality jade.
When the light passed through the shadows of the whirling trees, the green around her neck swayed.
Le Ning took a closer look, only to realize that it was an emerald green...Zhuyeqing.
Le Ning didn't know that he was missed by his old father.
She and Su Hanzhang have stayed in Suzhou and Hangzhou for more than two years. The fish cake made by Su Hanzhang has been loved by people in Jiangnan. The two of them made some fresh things with river seafood in Jiangnan. Le Ning tried to make light soy sauce, old food Soy sauce and other more refined soy sauces are used by themselves, and fresh dishes such as braised pork and Longjing shrimp have been made one after another, breaking the communication circle of chefs in the south of the Yangtze River.
Originally, Le Ning planned to try making wine, so she would have to stay in the south of the Yangtze River for a longer time, but one day Su Hanzhang smiled and talked to her about a caramel——
"It's not like the sugar from the Central Plains. It is easier to dissolve in water than what we saw in the past, and the sweetness is even stronger. It seems to come from a foreign country. I have already inquired about the sugar production method there, but the result surprised me."
"Shiro, I intend to go and have a look."
As Su Hanzhang said, he took out a handful of dark brown-red sugar sand from the cloth bag. After seeing it, Le Ning couldn't help opening his eyes slightly:
This is... brown sugar?
Today’s Dali refers to sucrose, honey and other sweetened or can be used as caramel as maltose, but the sucrose made by Dali people is mostly hard-to-dissolve sugar, not very sweet, and the price is very expensive. It is absolutely inferior to the refining technology of this brown sugar.
Le Ning asked curiously, "Where is this from?"
"Tianzhu." Su Hanzhang answered her with a smile.
Le Ning couldn't help being shocked, and it was difficult to connect the open-hook nation in the later generations who could carry five people on a bicycle with Tianzhu, which is far ahead of the Central Plains in sugar-making technology at the moment.
Speaking of which, if she remembers correctly, did Tang Monk in "Journey to the West" also go to Tianzhu to learn Buddhist scriptures?
Now when Su Hanzhang said that he was going to Tianzhu, Le Ning's mind was full of the lyrics of "It's not easy to learn Buddhist scriptures from the west, and it takes tens of thousands of miles to travel". She shook her head and said tactfully:
"Senior brother, the road from Dali to Tianzhu Mountain is a long way, perhaps tens of thousands of miles, and it will take ten or eight years to return. Senior brother, should you think about it?"
She understands Su Hanzhang's excitement at discovering this new sugar. After all, no professional pastry chef can resist the search for sweetness, but it doesn't have to be a place to solve it——
You can find foreign merchants in this era to "purchase on behalf of you". If it is not possible, you can also use Zou Dequan's hand to convey the effect of this candy to the heavens, so that the sage can find a way to barter with Tianzhu, or increase the pressure on Tianzhu from an official point of view. Sugar imports don't have to suffer this trip.
Su Hanzhang listened to her persuasion, and said after a while: "I know that the land journey must be difficult, Shiro is right, but I still want to go to a place closer to Tianzhu, try my luck, maybe I can meet one or two Tianzhu. Merchants, if you ask carefully, we will also go west next time."
This is true, and their next route is to go from the southeast coast to the southwest hinterland. Today's Dali has a vast territory, and the southwest is close to Tianzhu, separated by Nanzhao.
Le Ning thought about it, clapped his hands and concluded: "Then let's go."
Anyway, she has now activated the small laboratory function of the magic chef system, and brewing wine does not have to be done by trial and error, it can be started later.
So, the two embarked on a trip to the southwest.
……
What Le Ning never expected was——
She and Su Hanzhang originally wanted to avoid Nanzhao, but encountered a little accident during a certain mountain road rest.
Le Ning took some homemade dried rice noodles on the road. She made the rice noodles according to the recipe in the system along the way. She soaked the washed rice and refined it with a stone mill, and then steamed and pressed into long strips of noodles. shape, then steamed and then cooled and dried, just for the convenience of carrying it with you when you go overland.
On the way, she and Su Hanzhang found firewood by the stream, and then Le Ning took out a jar and opened it.
A strong meaty smell wafted out.
It was a miscellaneous sauce made of fungus and meat when she was staying at the foot of the mountain a few days ago. It had a slightly spicy taste, and the fungus was soaked so soft that anyone would be captivated by the taste of it.
The white rice noodles in the small pot set up slowly absorbed water and soaked, and when they were cooked through, they were slender and snow-colored——
Su Hanzhang took out two bamboo tubes to make bowls, and saw Le Ning picking up the rice noodles from the pot, and the steamed powder fell into the bamboo tube, and then covered it with fungus and minced pork sauce. After Su Hanzhang took it, he used chopsticks Stir slightly, and the white rice noodles are evenly sprinkled with minced meat. The color of rice noodles, minced meat, and fungus gradually deepens, and the oily light in the miscellaneous sauce instantly wakes up the stomachs of diners.
Even Su Hanzhang, who doesn't touch spicy food very much, feels that the mildly spicy seasoning is just right. When he bites down with the rice noodles, the spicy taste blooms together with the mixed sauce. The rich taste makes him want to stop, not to mention the soaked rice noodles. The extremely open fungus family is among them, the soft and glutinous flour, the finely minced meat-grain, the fragrant and smooth fungus...
"It's delicious."
A voice came from the side.
Before Le Ning and Su Hanzhang could react, a tree shadow swayed silently in the dark, and Ying Jiu and Ying Ten looked at each other.
The people in the light and the dark turned their heads to look at the same time, and saw two scantily dressed women standing under the tree on the other side, both carrying bamboo baskets, one of them had a green light flowing around his neck, Le Ning At first I thought it was jewelry with good quality jade.
When the light passed through the shadows of the whirling trees, the green around her neck swayed.
Le Ning took a closer look, only to realize that it was an emerald green...Zhuyeqing.
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