The Prodigal Son of Zhenguan

Li Fu came to the kitchen, where the cook was already waiting. Although she didn't know what her husband was going to do, it would be a good idea to clean up the side dishes in the kitchen while waiting.

"Pick up some of the bacon and sausages hanging outside, just enough for a dish." Li Fu said to the cook.

"Yes." The cook responded, took a pair of scissors from the kitchen, cut two pieces of sausage, and brought in a piece of bacon.

Li Fu was looking around in the kitchen to see what he could make.

First, make some pickled cabbage. It's a must-have dish in winter. Because of the climate in the north, there are not many vegetables to eat in winter, so cabbage must be stocked up.

Li Fu quickly began to clean up the cabbage, using a kitchen knife to chop off the roots, peel off the outer layers, and only stopped after revealing the clean leaves inside.

He recalled that in his hometown, he used to eat radish and cabbage every winter...

In the Tang Dynasty, the types of food were still similar, but he had to eat and let his subordinates do the work, so the food was improved.

In the past, he didn't dare to eat at home. People who don't cook have no right to pick on food. Family members would say, if you don't like it, don't wait to eat ready-made food, just cook it yourself! If you don't like this or that, you don't know your name.

In the past, the family stewed cabbage with tofu and green radish with tofu.

Li Fu was really tired of eating, so he started to learn to cook.

It's the same cabbage, and occasionally changing the taste to eat vinegar cabbage is better than cabbage stewed with tofu.

The kitchen helper started to light the fire, and Li Fu started to heat the pot and oil. The special wok in the Jingyang King's house, the cook went from being puzzled at the beginning to now that he has mastered it, and he no longer cares about other utensils.

The first thing Li Fu did after he had some spare money was to replace all the messy stoves in the kitchen.

Why do you need so many? Two stoves, ask a blacksmith to customize two large iron pots and put them on them, and then ask a carpenter to make a few steamers, and match the iron pots with wooden lids. Isn’t it better than those steamers and tripods?

Li Fu even asked the blacksmith to make two small woks, which were also made of iron. Except that they were a little heavy to use, there were no major problems with the rest.

There are many unique things in Li Fu’s kitchen, all of which were made by Li Fu’s drawings and made by the craftsmen.

I’m afraid that when they were made, even the craftsmen didn’t know how to use this thing.

Li Fu weighed the kitchen knife.

“My dear, an apron.” The cook hurriedly brought a clean apron over and handed it to Li Fu.

Li Fu lifted the hem of his clothes and pinned it on his belt, then took the apron and tied it around his waist.

"Do you have any gluten left after washing at home?" Li Fu asked.

"Yes," the cook answered.

"Cut a piece out and mix it with a cold dish," Li Fu ordered.

"Yes."

Li Fu unpacked the cabbage and began to slice it, and then tore the leaves into large pieces.

He found some chopped green onions and garlic, and found sugar and wheat starch, and used wheat starch to mix some water starch.

Last time when Li Fu cooked, he thought that there was no starch to thicken the soup, and finally remembered that wheat could also make starch.

Before starting to cook, Li Fu prepared all the dishes.

The pot on the side was not idle either.

Glutinous rice and sweet rice made of millet and red bean paste were put into the pot and steamed. After coming out, sprinkle some icing sugar on it. This is what children like to eat.

The stuffed sausages were marinated in advance, and holes were poked on them after stuffing them, and then they were steamed in the pot and hung out to dry. When eating, you only need to cut them with a knife and put them on a plate.

On the small stove, Li Fu started boiling water, blanched the ribs, added onions and ginger to remove the fishy smell, and poured some wine into the pot.

Skim off the foam, take it out and pour out the water in the pot, rinse it and start frying sugar color to color the ribs and add seasoning.

Now there is soy sauce in the kitchen, and Li Fu can also use his skills in the kitchen more.

After stir-frying, add hot water that has been boiled on the side and continue to blend the ingredients to make sweet and sour ribs.

After all are blended, continue to cook, it will take more than half an hour.

Li Fu prepared another wok, heated oil in the wok, and started to stir-fry the vegetables. Stir-fry the cabbage stalks on high heat until they are 80% cooked, then add the cabbage leaves and stir-fry together, so that the cabbage leaves will not be almost burnt before the cabbage stalks are cooked, which will not look good.

After the cabbage leaves collapse, pour in the sauce prepared in advance, continue to stir-fry on high heat, and collect the sauce.

Then it was ready to be served. The chef on the side quickly arranged the plates. Li Fu picked up the wok and poured all the dishes into the plates.

Then, Li Fu scooped two spoonfuls of water directly from the basin with a spoon, brushed the wok slightly, and continued with the next dish.

Fried eggplant, the Tang Dynasty called eggplant KunLungua, Li Fu didn't care how others ate it before, but after it came to his house, there were two ways to eat it, stir-fry, or slice it and steam it in a pot, and dip it in sauce.

Before there was no soy sauce, the sauce was garlic paste with a little salt and vinegar, and then soy sauce was added, so more soy sauce was added, or it was eaten directly with it, or torn into long strips and stirred evenly~~

The bacon in the basin next to it had been soaked and cleaned. Li Fu sliced ​​it, and then put it in the pot to stir-fry it again, adding some bean paste from home, and finally sprinkled a handful of garlic sprouts, and it was another dish out of the pot.

When all the ingredients for the dishes were prepared, it would be very fast to just stir-fry.

There were two dishes left, stir-fried lamb with green onions and fried pork tenderloin.

As soon as Li Fu's dishes came out of the pot, he asked someone to bring them to the south room. In just two quarters of an hour, there were already several dishes on the table.

Spiced sausage, cold gluten, vinegar cabbage, fried eggplant, sweet rice, stir-fried lamb with green onions, and deep-fried pork tenderloin.

The last dish, sweet and sour spareribs, Li Fu watched by the pot himself. After he finished cooking all the dishes, the spareribs were about to be soaked, so he opened the pot lid and cooked them over high heat.

After finishing, he continued to arrange the dishes and asked someone to bring them over.

Li Fu took off his apron and washed his hands.

After the table of food was cooked, his appetite was not so good, and he didn't feel hungry.

When he came to the south room, Li Yuan and the three children were waiting for him to eat at the table.

The chessboard had been put away by Xiaotao, and Li Fu took off his shoes and sat on the kang, sitting at the kang table.

"Xiaotao, go get a jar of good wine." Li Fu smiled.

"Okay." Xiaotao responded.

"Uncle, let's have a drink with this delicious food today." Li Fu said with a smile: "A little drink will make you happy."

"Okay." Li Yuan replied with a smile.

Li Fu signaled Xiao Tao with his eyes, and Xiao Tao took a while to react.

Got it.

My husband, you are not holding back your fart again, and you are using all your tricks on the emperor.