I rely on food to dominate the two worlds

After eating, Tang Shaoyan meditated and practiced for a while, and the spiritual energy consumed was replenished, so he started busy with the remaining five dishes.Just now, Mr. Chen taught him the method of making blood-enriching soup, so when Tang Shaoyan was cooking this time, he specially invited Mr. Chen over to explain the cooking method while making the dishes.

Among them, the radish and mutton soup has been made before, and the ingredients are processed and handed over to Tang Qian and Tang Liujing to cook.Stir-fried shredded beef and braised crispy fish are dishes that require some effort, while boiled Chinese kale and lentil braised noodles are easier.

Stir-fried shredded beef and stewed noodles with lentils can be used with Tang Shaoyan's secret weapon from modern times-Xuxian bean paste.

Of course, he didn't just take out an unopened bottle of bean paste, but found another small clay pot, poured the bean paste into it, and said it was the homemade sauce he brought from his hometown .

Xixian County Doubanjiang is made from fermented fresh peppers and broad beans. It has a bright red color and a mellow and fragrant taste. A little addition can add a lot of color to the dishes.

When making dry-stir-fried beef shreds, first shred the beef and stir-fry it with oil until it is crispy, then add bean paste and dried chili and other seasonings, and finally the dry-stir-fried shredded beef is crispy, spicy and delicious, very delicious .

Although the stir-fried shredded beef also looks red, but the taste is completely different from the thick oily red sauce and sweet braised pork and braised pork knuckles, which made Tang Qian and Tang Liujing, who rarely eat spicy food, very spicy. , poured half a pot of tea in one breath, and barely suppressed the spiciness.On the contrary, Mr. Chen seemed to like eating very much, and picked up several chopsticks in a row.

The fish used to make braised crispy fish are relatively small, about eight or two in weight, and a little longer than a palm. The scales are light golden yellow, and they are very beautiful under the light.But of course Tang Shaoyan didn't recognize this kind of fish. It was Tang Qian who told him the characteristics of this fish before he decided to use this kind of fish to make braised crispy fish.

This fish is called golden bottle fish. The meat is fresh and tender, but it has more spines. It sounds similar to modern crucian carp. It is a good material for making fish soup.

Who knew that Tang Shaoyan didn't intend to use this fish as a soup this time, but as a main dish.Old Chen couldn't help frowning slightly, such a small fish with many thorns, not to mention the elders of Xuantianzong, even he himself was not willing to try it.

Chen Lao, Tang Qian and the others saw Tang Shaoyan put the four gold-tapered fishes without scales and viscera together with pork belly and radish slices into the pot, and added sugar, vinegar, salt, rice wine, sesame oil, etc. As for the seasoning, I immediately felt terrified, thinking that the taste and aura of the fish cooked in this way would become very mixed, and it was even more unsuitable to serve as a spiritual meal to Xuantianzong.

The three of them watched Tang Shaoyan's movements with frowns all the time, looking hesitant to speak, wanting to remind but fearing that it would make Tang Shaoyan unhappy.

Tang Shaoyan naturally saw their expressions and understood their concerns, but he didn't take it seriously. After the dish was finished, they would change their views.

When Tang Shaoyan lifted the lid of the pot, and the faint scent of vinegar and fish came to his face, Mr. Chen and the others couldn't help but feel their tongues swell.

Tang Shaoyan took out a braised crispy fish, pierced the fish skin with chopsticks, picked up a piece of steaming fish meat and put it in his mouth, then nodded with satisfaction. The fish meat was tender and soft, and the fish bones were softened under the action of vinegar. It can be swallowed directly without chewing, and there is no need to worry about being stuck by fishbone.

"Try it too." Tang Shaoyan pushed the fish in their direction.

The three of them all had facial expressions, but they still couldn't resist the temptation of the aroma. They all took a small piece of fish and tasted it, and then the eyes of the three suddenly brightened.After adding so many seasonings, the taste of the fish is not mixed at all, but sweet and sour, full of vinegar aroma, making people want to swallow it with their tongues.

The fish was only that big, and the three of them almost fought after eating it. In the end, Mr. Chen took advantage of his identity and snatched the tail of the fish. He swallowed all the meat and bones in one gulp. It was delicious.Although it is said that due to the addition of many seasonings, some impurities are inevitably added to this dish, but compared with this excellent taste, it is not worth mentioning. A bowl of dusting soup thing.

"Using white spirit fruit on the bottom is to prevent the fish from sticking to the pan. The fat from the pork belly can make the fish more moist and add some fragrance. Cook it over a low heat. Finally, put some sesame oil in the sesame oil to make the fragrance last longer..." Tang Shaoyan one by one Tell them some key points about making crispy braised fish, and ask them to write it down carefully, so that they will not make mistakes when they make it themselves in the future.

The three of them kept this in mind carefully, and even Mr. Chen's attitude towards Tang Shaoyan was unavoidable. He had to admit that Tang Shaoyan's ability in spiritual meals was indeed superior to his.

When making boiled kale, Mr. Chen even stepped forward to help with the ingredients. After all, this way of boiled kale is the same as their usual method of making spiritual meals.After the kale was boiled on high heat, Tang Shaoyan poured a bowl of sauce that he made himself.This sauce is made of chicken broth, soy sauce, sesame oil, salt and sugar, which can enhance the freshness.

In fact, when making boiled kale in modern times, it should be more suitable to use fish sauce made from fish sauce, but there is no fish sauce in the cultivation world, so he can only use chicken sauce instead. Anyway, the final product is equally delicious.

Adding salt can make the kale look greener, adding sugar can neutralize the bitterness of the kale, and adding freshness with chicken juice can make the taste of this boiled kale more delicious.

Tang Shaoyan then placed the scallions and red peppers on the neatly arranged kale stems, and then poured a little boiling hot oil on them, in order to stimulate the fragrance of scallions and peppers.

I just ate two dishes with strong flavors, and then I ate this fresh and refreshing boiled kale.

An ordinary dish of boiled kale, in Tang Shaoyan's hands, can be cooked into such a delicacy, which makes people have to marvel at it.

The last thing to do is stewed lentil noodles, the staple food. There are many ways to cook lentil stewed noodles. Tang Shaoyan uses the Shanxi method. The noodles need to be steamed first, and then stewed with lentils and pork belly.Tang Qian and Tang Liujing were given the job of kneading and pulling the noodles, and Tang Shaoyan only told them to make the noodles thinner than usual.

Add water to the pot, boil it, shake the noodles and steam them in the steamer for a quarter of an hour, then mix the steamed noodles with sesame oil and then simmer, so that the noodles will not dry out easily and will be more fragrant.Pour oil into the pan, add the pork belly and stir-fry until it changes color, then add onion, ginger, garlic, soy sauce, rice wine and a little vinegar, wait until the aroma is released, then add the lentils and stir-fry, add water and stew with the noodles, and mix the soup evenly Pour it on the noodles, and when there is only a little soup at the bottom of the pot, it can be out of the pot.

The stewed lentil noodles just out of the pot look oily, the cooked lentils taste soft and glutinous, the pork belly is crispy and tender, and the noodles that are full of soup are rich and delicious, flexible and smooth. A spoonful of bean paste, the final taste is numb, spicy, fresh, and fragrant, stimulating their taste buds again and again, making people eat a bowl of noodles unconsciously.

Finally, drink a small bowl of fragrant mutton soup, the taste is absolutely amazing.

The four of them ate a round belly in the wing room, but they didn't forget the three new servants who were busy in the back kitchen. When Tang Shaoyan made lentil stewed noodles, he directly stewed a big pot, so he gave them three He also filled some and asked them to eat with mutton soup.

The three of them were so amazed by the taste of the noodles and the soup that they couldn't even speak. They all ate with their heads down. If it wasn't for the concern of others, they might even pick up the bowl and lick it. .They have never eaten or drank such delicious noodles, and suddenly they don't want to go back, what should they do...?

This time there were more dishes, so Tang Qian and Tang Liujing carried the dishes to the front together.

Shopkeeper Li looked at the five delicious dishes, and was so surprised that he didn't know what to say.He picked up the chopsticks and carefully tasted one by one. At first, he couldn't accept the spicy taste, but after eating it, he felt that the more he ate, the more delicious it became.Especially the stewed crispy fish dish, he was not able to accept it when he saw that the famous thorny golden bottle fish was used in the dish, but under Tang Qian's repeated assurances, he tasted it a little bit, and the previous Forget all the thoughts, this fish tastes really good, right? !

I don't know if it's because the smell of the five dishes put together on the counter is so delicious, a customer was attracted to him. He was wearing a black long gown, followed by a few attendants, and he looked like he had a lot of background.

"What kind of dishes are these? It smells delicious, give me all of them!"

"I'm sorry my guest, these dishes are prepared for the Cloud Festival, and they are not for sale at the moment." Shopkeeper Li hurriedly said with a smile on his face.Although it is really heartbreaking to push the business of home delivery, but the ingredients are limited, it is really not free to squander!

As soon as the man heard that it was the Yunlan Festival, he knew that he was going to advance to the elders of Xuantianzong, so he had to give up, but he was really unwilling to leave like this, his eyes seemed to be glued to those dishes, and he couldn't help but twitch not come out.

"Boiled kale and stewed lentil noodles can be served..." Seeing this, Tang Qian leaned into Shopkeeper Li's ear and whispered.

The Chinese kale and lentils are grown in the Tang family cemetery. There are abundant reserves. There is still more than half of the yellow-skinned pig left. It doesn’t take much to stew a pot of noodles. Therefore, if the guests really want them, these two dishes can be taken out for them. Tasting, and they can just take this opportunity to practice these dishes.

Shopkeeper Li was overjoyed when he heard it, praised him again and again, and then told the guest that he could serve him two of the dishes.

The guest was obviously quite satisfied to be able to eat the dishes provided by Shangjin to the elders, and immediately followed the work of the waiter and went to the private room on the second floor.

Many of the people who came to Tang's restaurant to eat were old customers. Some people had already smelled the aroma and knew that there was a new dish in the restaurant. , The ingredients in the store are used up, and I can't eat anymore.