Datang First Chef

Chapter 15

The 12th year of Zhenguan is the third month of the lunar calendar.

The business of Li Sanniang's restaurant in Guangdefang is as hot as ever. Since before the curfew ended, neighbors have been queuing up at the door of the store. Take the steamed buns.

She was originally pretty, but when she came to Li San's mother's house due to lack of nutrition, her skin was dark yellow, and there was only a skeleton left in her whole body. She was able to eat meat, and under the care of Li Sanniang's family, she grew taller day by day, her cheeks gradually became fuller, and she became a slim beauty at sixteen o'clock.

Last year, Zhao Erniang married Mo Xiaogou and officially became a member of the Li family. Li Sanniang handed over half of the steamed bun business to her, and went to work on more important business.

Wang Fuyuan is over 55, but compared with four years ago, he has not changed much except that his face is more weathered. The old carpenter has a strong body and can eat three mutton buns for a meal. Passed a cloth bag to Zhao Erniang and said, "5 mutton buns, 5 tofu skin buns."

The bean curd skin steamed buns were only launched last month. After they were added to the menu, they sold very well. Within a few days, the people in Chang’an City knew that there was a new way of making soybeans, and they didn’t know how to do it. "Skin", they all ran to Li Sanniang's store to try something new.

Zhao Erniang said kindly: "That's it." He opened a few steamers and neatly packed the steamed buns into a cloth pocket.

Wang Fuyuan took the steamed buns and went to another window. With more and more business items in Li Sanniang's store, the appearance of the store has also changed a little. In ordinary restaurants, there is only one counter. What you want, you can tell the staff. Her shop But it’s different, buns belong to buns, douhua belongs to douhua, soy products belong to soy products, and there is even a two-story building dedicated to selling big vegetables.

In the early morning, only steamed buns, tofu curds and other soy products are available for sale. After the West Market opens, the restaurants will also open. Customers can come in and sit down, order a few tofu dishes and homemade stir-fries, and eat for a full lunch.

Thinking of the taste of those dishes, Wang Fuyuan shook his mind for a moment, as if he was relishing the deliciousness of crab roe and tofu soup.Although the store is not located in the West Market, the business is no worse than the restaurants in the city. Every day at noon, people are sitting full. These neighbors and neighbors were originally satisfied with buying a piece of tofu and cooking it at home, but every day at noon I could smell the fragrance in the air, and I couldn't stand it anymore, so I dragged my family to Li Sanniang's shop to order two tofu dishes.

The crab roe and tofu soup is a special dish of the Dragon Boat Festival. It is only available when there are crabs on the market, and the price is not cheap.The snow-white shredded crab meat and tofu are squeezed together, and a spoonful is put into the mouth. It can not only taste the silky texture of the shredded crab meat, but also let the soft and tender tofu soothe the lips and tongue, and melt little by little in the throat, which is more delicious. The wonderful thing is that the orange crab roe is scattered on the soup surface. The oil of the crab roe flows into the tofu and combines with the white tofu cubes to complement each other. It smells from a distance, and it is not fishy at all. down.

The sudden voice of inquiry finally pulled Wang Fuyuan out of the memory of food, Mo Xiaogou said: "Old man Wang, do you want something sweet or salty today?"

He was holding a big iron spoon tied with a wooden stick, Wang Fuyuan hurriedly handed over the pottery bowl and said, "I want ginger juice."

With a clang, the spoon hit the side of the pottery bowl, and a bowl full of bean curd was sent back to Wang Fuyuan.The old man hurried home with the bowl in his arms, walking like flying, and his grandson was going to make a fuss later.

……

8-year-old Mo Wenyuan is different from other children. The people in Chang'an City live well. Although children of this age can help the family, nine out of ten children hate dogs and are sloppy.

But he is different, his facial features are fine and unfeminine, and because he has been in and out of the temple all year round, his gestures and gestures have a sense of Zen. If modern young women see it, they will definitely be pulled into their arms and rubbed Xiao Zhengtai, good-looking and temperamental.

Not to mention that at such a young age, Mo Wenyuan has already shouldered the burden of half of the family, busy up and down in Sanniang's restaurant.

Li Sanniang and Mo Wenyuan squatted in the courtyard, looking at the fermented gluten.

Sanniang said: "The Cold Food Festival will be in a few days, the new way of eating you mentioned before, can you do it?" She instructed, "The new dishes must be safe, at least they must be able to stay overnight."

Mo Wenyuan said: "Don't worry, Ma'am, as far as the current day is concerned, let alone staying overnight, it can be released in a few days."

Fireworks are banned during the Cold Food Festival, not to mention the common people, even high-ranking officials and nobles can only eat cold food on the day of the festival. Most of the food is prepared the night before and served on the next day.

In other words, being able to hold it, and being cold and delicious are the two major characteristics of eating during the Cold Food Festival.

He said again: "This time I made cold dishes, which are just right for cold food festivals."

Li Sanniang was always at ease with him, but she still couldn't help asking: "Tonight's dinner table..."

Mo Wenyuan said: "It is a new dish."

After listening to the satisfactory answer, Li Sanniang walked towards the door in good spirits. Today, the monk will send a batch of southern tofu. She wants to see how the quality is.

After Mo Wenyuan recovered and produced tofu, the monks of Xingshan Temple quickly learned how to do it. The tofu produced by them can not only guarantee domestic demand, but also set aside a part for trading.

As a technology restorer, Mo Wenyuan also received a lot of benefits from the monks.

Now the business of Li Sanniang's restaurant is getting bigger and bigger. If the tofu is made by hand and cannot keep up with the consumption rate, it will be supplied by Xingshan Temple instead.

Fortunately, the monks have exquisite craftsmanship, and the quality of the tofu they make is almost the same as that made by Mo Wenyuan.

Tofu depends on them, but other soy products can only be made by yourself. Half a year ago, he finally changed the method of making raw roasted bran from the God of Cookery system. After experiencing various challenges such as finding material substitutes and constantly trying methods, he finally Made a perfect finished product.

[Task: Make Raw Baked Bran (1/1)]

[Reward points: 50]

Mo Wenyuan, who has been able to earn money by selling food, doesn't care about the mere 50 reward points at all. What he cares more about is the news of the success of homemade raw roasted bran.

Holding the raw roasted bran that was soft and swollen by the sun, Mo Wenyuan almost burst into tears. He, a Shanghainese cook, can finally return to his old profession!

……

The cold dish prepared by Mo Wenyuan for the Cold Food Festival is the famous Shanghai dish Sixi Baked Bran. Except for Flammulina velutipes, bamboo shoots, fungus, shiitake mushrooms, and peanuts are all common ingredients.

The fungus and shiitake mushrooms were soaked early in the morning. After washing the roasted bran and pinching the water, he poured the vegetables on the cutting board and cut them into thin and long strips.

Then he poured oil into the pan and saw Mo Wenyuan stir-fry the vegetables until they were cooked and flattened, and put them aside for later use.

In the Tang Dynasty, stir-frying was rarely used, and steaming and roasting were often used. The iron pot used by Mo Wenyuan was specially made by a blacksmith. In the past, their family only had a tripod.

Mo Xiaogou happened to pass by the kitchen, smelling the aroma of the vegetables and asked greedily, "Can I eat it?"

Mo Wenyuan didn't turn his head back, and said cruelly and unreasonably: "It's not ready yet, let's have dinner in another hour."

Mo Xiaogou was very aggrieved, and thought that there was still an hour for dinner, why are you cooking now?Don't you know that the fragrance of vegetables is overflowing, and it will hook the gluttons in my stomach?

Mo Wenyuan is the unique king in front of the stove, he will never allow anyone to steal food in advance, no matter how hungry Mo Xiaogou is, he has no choice but to leave.

The second time he refueled, Mo Wenyuan put all the square roasted bran of suitable size into the pot. He flipped the roasted bran with a shovel, and even turned the pot upside down.It's strange to say that his strength is far greater than that of his peers. Even an adult may not be able to lift a heavy iron pot with one hand, but he is very familiar with turning pots.

After stir-frying, the surface of the roasted bran turns into an attractive golden yellow color. Mo Wenyuan added soy sauce, salt, and maltose for seasoning.

Thinking of this, he would sigh a lot. He already recognized that there is no soy sauce. Anyway, in time, he would be able to accumulate enough points to exchange for the method of making soy sauce from the system, but he never expected that white sugar has not yet appeared in this era!

The only sugar available is maltose!This made it very difficult for Mo Wenyuan to cook.

The sauce is combined with the liquid sugar to thicken the sauce into a rich-flavored sauce. The sauce hangs on the surface of the roasted bran, like flowing golden honey. When the spatula is moved a little, a long silk thread is pulled out.

The fried vegetables are put into the pot again, and the color of the roasted bran that has absorbed enough sauce becomes darker, close to dark brown. Whenever the spatula is pressed down, the rich sauce will flow out of the honeycomb-shaped holes.

The most perfect state of roasted bran is presented to the chef, delicious and juicy.

Needless to say, for dinner, the whole family ate the Sixi Roasted Bran. There was no voice at the table, only the crisp sound of chopsticks colliding with the bowl.

After the meal, Mo Wenyuan said to Li Sanniang: "Tomorrow I will go to Xingshan Temple and bring some roasted bran for the masters to taste."

……

Over the past few years, Mo Wenyuan has become an indispensable member of Daxingshan Temple. Even the faithful men and women who often come to listen to the lectures know that there is a famous young master in the temple who is quite wise, but for some reason he has not been ordained as a novice.

Hey, I'm afraid the time has not yet come. In time, the little master will definitely become an eminent monk.

Mo Wenyuan: No, it does not exist.

The little monk sweeping the floor at the door saw Mo Wenyuan coming, and said with a smile: "Mo Dalang, what delicious food did you bring today?"

Mo Wenyuan was carrying a wooden bucket, and since Sixi had too much roasted bran, he simply brought it in a big bucket, and said, "Don't you know if you go to eat soon at night?"

The little novice sighed and said, "As soon as you come, today's meal will be robbed again."

The big monks in the temple share meals, and they are small, just like elementary school students in the school. The dishes are first come, first served, and the leftovers are the last to go.

The little monk said in his heart that he had to run faster today.

Mo Wenyuan first sent Sixi Roasted Bran to the back kitchen, then found a few plates to fill them, and then sent them to the two chefs first.

Huiyuan and Huizhi are the two masters who have the most contact with him. Needless to say, Huiyuan is a life mentor, ranging from borrowing books to explain scriptures, to dealing with Li Sanniang's store.

Huizhi is not common, but every time he finds him, the other party will always teach Mo Wenyuan a little boxing skills and "tricks". After a few years, he feels that he should be able to run away when he meets a monster.

But there are various monks and priests guarding Chang'an City, and he has never seen any monsters, which is really gratifying.If it weren't for watching Master Huizhi juggle, Mo Wenyuan would feel that he was living in the normal Tang Dynasty.

rather than the mythical version.

Huiyuan took a mouthful of Sixi Roasted Bran and sighed with happiness: "It's really delicious."

Mo Wenyuan said: "It's not tasty enough, especially sugar. It would be great if the solubility of caramel is better. Now it is just mixed with soup and hung on the roasted bran. The sweetness has not penetrated into the bean skin."

Huiyuan listened to what he said, touched his chin and said: "I heard that there is a kind of sugar in Tianzhu, which looks like salt grains and looks like blood..."

Mo Wenyuan:? ? ?

God, this is really sleepy, someone sent a pillow!

So there is brown sugar in this era?

It's amazing!