"Take the head of the prawns, mash them, add water, filter out the shrimp shells and shrimp whiskers, put in a little eggs and duck eggs and stir well, take them out after steaming in the pot, pour cold water, and the steamed shrimp brains and egg liquid will float on the surface of the water. Take it out and wrap it in a silk cloth and press it lightly to remove the water, which is shrimp rot. Put the shelled shrimp meat on a cutting board and cut it into a meat puree, add salt, Sichuan pepper, cooking wine dumplings to form balls or shrimp cakes, steam and put on top of the shrimp curd. Season with fresh shiso leaves, licorice, pepper, and soy sauce, then pour over the steamed broth or pour ginger vinegar over it. ”

Su Zifang looked at the vernacular version of the recipe that Shen Anyan had arranged, and was inexplicably moved in his heart.

"What a good girl, your Chinese score must be very good!"

Shen Anyan wrote the recipe preparation method, and she was also a little relieved, and looked at Su Zifang with a worried face: "Su Shuai, do you want to try it?"

She has done custom garment restoration work herself, and she knows the troubles of this restoration. And the costume is a dead thing after all, according to the description in the ancient books to choose the corresponding materials, or silk or linen, and then refer to similar cultural relics in the museum, unless it is too delicate, such as plain yarn Zen clothes, otherwise three or five months is enough to restore one.

However, the cuisine is different, not to mention whether the ingredients are the same as before, the omission of the ancients is more abbreviated, and even the dosage may not be written at all, and there are inexplicable words.

For example, if it weren't for Shen Anyan's previous understanding of the shrimp curd recipe in front of him, he would definitely be stumped by a few special words.

"Well, this is a question given to me by Xue Lao, and it is related to my grandfather, so I should try it for reason. What's more, I also want to see how this lost dish goes. ”

Su Zifang clenched his fists firmly.

In the back kitchen, a plate of fresh prawns swims in the water, and a portion of the ingredients for shrimp curd has been placed on the plate next to him. Remove the head and tail shells of the prawns and divide them into two piles with the shrimps.

Su Zifang showed the careful technique of a chef, carefully grinding each shrimp shell with garlic mortar, putting it in a bowl, and then adding different amounts of mixed egg mixture.

"Why don't you use a grinder, isn't that faster?" Shen Anyan came in once in the middle, and when she saw that Su Zifang was still handmade, she asked.

"I try to recreate the ancient production techniques as much as possible, and then adjust the process according to the situation. Su Zifang replied with a smile.

"Well, then you're busy, I'll go ahead and go ahead. Shen Anyan nodded as if she didn't understand, and whispered to herself: "It's all grinding, what difference can there be?"

Su Zifang couldn't answer this kind of metaphysical question, so he simply pretended not to hear it and continued the work in his hand.

In less than 10 minutes, the shrimp powder and egg mixture were finally mixed.

Glancing at the mixture in his hand, he sighed slightly.

It's still time to press, otherwise adjust the ratio of the egg mixture, the flavor should be better, not like now, you can only use one piece of each and mix it first.

However, the first time you try to do it, you can't ask too much, and you can find the problem after doing it first.

Hurriedly annotate the recipe with a sentence that the egg mixture ratio needs to be adjusted.

Steamer, high heat, boiling water.

Pour a portion of warm water into the bowl to avoid uneven heating during steaming of the eggs, which can lead to uneven cooking inside and out.

The water in the pot is boiling, Su Zifang put the bowls with the egg liquid in turn, cover the pot, and spread two layers of wet cloth to cover the lid to reduce steam overflow.

Generally, the egg liquid needs to be steamed for about 10 minutes to form a smooth and tender taste, less steaming will make it more tender, and more steaming will make it more mellow.

However, Su Zifang didn't know what kind of rot the shrimp curd in this recipe wanted.

Water shrimp rot, normal shrimp rot, or old shrimp rot?

It is important to know that the water content of these types is not the same, and the cooking time is also different.

At this time, Su Zifang misses the good of the system, at least the recorded videos will have videos, so that you can understand at a glance, where all the steps must be discussed on a case-by-case basis.

"It would be nice if the system could enter an external recipe and then send a video. Su Zifang secretly made a wish.

The system is silent.

Very good, very tacit one-round confrontation!

Su Zi set three alarm clocks, planning to test them separately.

There is no silk cloth, but there are a few pieces of steamer cloth, which should also be replaced.

Thanks to the complete purchases before, Su Zifang even has a set of wooden tofu splint boxes, rinsed and scalded with boiling water, Su Zifang put it aside and began to deal with the shrimp meat.

Finely chop it into a puree with a knife, during which you do not forget to pour a little water to maintain the elasticity of the shrimp meat, put it in a bowl, add salt, Sichuan pepper and cooking wine according to the recipe instructions, and keep stirring in the bowl until the seasoning is completely mixed, and the shrimp paste also becomes sticky.

Knead the minced shrimp into a one-dollar coin-sized shrimp cake, wait for the egg custard in the pot to take out, and then use the residual temperature to steam the shrimp cake, and the shrimp cake is ready.

There are three types of custard, depending on the steaming time.

The first type has a lot of water, and the whole bowl begins to shake when it shakes slightly, like water tofu.

The second type is much more stable and doesn't shake too much.

As for the third, it has begun to show the surface of the honeycomb and is about to be steamed.

Su Zifang added cold water to the bowl according to the instructions of the recipe, but there was no floating picture.

Su Zifang: ......

After carefully reading the recipe and confirming that his operation was correct, Su Zifang began to sigh that the ancients dug a pit for himself.

Presumably, the operation related to peeling the steamed egg wash was regarded as an inconsequential step, or it was a well-known step at the time, so it was omitted.

However, after so many years of circulation, he encountered this problem when he reproduced this recipe in his hands.

"Wait......" Su Zifang suddenly had a flash of inspiration.

The original text of the recipe is pouring, Shen Anyan thought it was pouring cold water when she contacted the previous text, but from the perspective of food processing, what if it was the other way around?

Su Zifang took a large basin of water with the attitude of trying it out, and then moved the bowl with the custard into the water and turned it over.

Circle the bowl with an iron spoon very carefully.

"Poof!" the whole piece of shrimp soup slipped into the water, half sinking and half floating.

"It's done. Su Zifang was secretly happy, and at the same time marked with a pen on the recipe: "Will it be easier to peel off the custard by coating the walls of the bowl with oil?"

Pour out all the bowls of shrimp soup according to this method, and then look at the shrimp cakes in the pot when they are all steamed.

Assemble the tofu box according to the instructions, use a steamer cloth to take out the egg custard in the basin, wrap it and put it in the box to squeeze out the water, and look at the final square several tofu-like finished products, Su Zifang is not sure if he is ready.

Cut the finished shrimp curd into small pieces with a knife, and then put the shrimp cakes on top and rearrange them.

It is served on a long plate, with perilla leaves underneath each piece of shrimp curd, pepper sprinkled on the shrimp cakes, and a saucer made of licorice water and soy sauce and a portion of ginger vinegar on a separate side. It still looks a lot like the same thing, but I don't know what it tastes like.

Su Zifang brought out all three plates, intending to let Shen Anyan taste them.