"Hanshu Li Shiqi Biography" said: "The people take food as the sky". There is also a saying: if you want to capture a man's heart, you must first grab a man's stomach.

The last time I had dinner at He Ling's house, I listened to He Ling's mother and Dean He, He Ling should be a good cook.

The two went to the vegetable market near Jinbi Garden and bought some chicken, tenderloin, eggplant, tomatoes and greens. It seems that He Ling is ready to cook a few good home-cooked dishes.

"You can rest in the living room for a while, and I'll be able to get it done soon," He Ling said.

"Don't you need my help to help you get started?" Jiang Hui said.

"No, I can do it alone," He Ling said.

Since He Ling wanted to show her hand, Jiang Hui didn't hinder her from playing, and went to the study to turn on the computer and deal with some company emails.

About an hour later, He Ling came to ask Jiang Hui to eat.

Jiang Hui came to the living room, there were already diced kung pao chicken, sweet and sour loin, fish-flavored eggplant, fried vegetables and tomato egg drop soup on the table, and He Ling also took a bottle of Wuliangye stored by Jiang Hui out to prepare for two people to drink.

"Wow, these dishes look very good, just looking at their looks can get a good review," Jiang Hui said with a smile.

"I'll serve you a bowl of soup first, you can taste how I did", He Ling said with a smile while helping Jiang Hui Sheng soup.

The simpler the dish, the more difficult it is to make a very tasty dish.

The ingredients of tomato egg drop soup are very simple, and the dishes are very ordinary. But it's still very particular about making it delicious. First of all, the egg liquid should be beaten, beaten evenly, and beaten until it is not yellow and white, because the egg liquid is not well beaten and is easy to stick to the pan and clump when it is not beaten well. Secondly, when the egg liquid is put into the pot, you should pay attention to adjust the stove heat, turn the heat to low and make the soup slightly boiling, and dial in the egg liquid, so that the egg flower formed will be complete and will float on the soup noodles. If the egg liquid is poured into the boiling state of the hot soup, not only can not form egg flowers, but also the egg liquid is easy to form a pimple-like shape, sinking into the soup, and the soup color will be cloudy.

"Well, this soup is very good, sweet and fragrant in the sour," Jiang Hui said after taking a sip.

"Yes, my dad also thinks the tomato and egg drop soup I make is delicious. Try this kung pao chicken again, this is the most common home-cooked dish in the imperial capital," He Ling said.

Kung Pao Chicken was created by Ding Baozhen, the governor of Lu Province and the governor of Sichuan Province in the Qing Dynasty, who was a scholar of cooking and liked to eat chicken and peanuts, especially spicy flavors. When he was an official in Lu Province, he ordered the family chef to improve the Lu cuisine "Sauce Fried Chicken" to spicy stir-fry, and later when he was the governor of Sichuan Province, he popularized this dish and created a delicious dish made by stir-frying diced chicken, red pepper and peanuts.

This delicacy was originally a private dish of the Ding family, but later it became known to everyone and became the well-known Kung Pao Chicken. The so-called "Gong Bao", in fact, is the honorary title of Ding Baozhen, Ding Baozhen ruled Shu for ten years, for the official upright, many achievements, died in office in the eleventh year of Guangxu, the Qing court in recognition of his merits, posthumously awarded the "Prince Taibao".

"Prince Taibao" is one of the "Gong Bao", so in order to commemorate Ding Baozhen, this dish he invented was named "Gong Pao Chicken". To this day, this dish has also been summarized as the imperial court cuisine, and has slowly become a home-cooked dish in the imperial capital, and then the kung pao chicken has also spread abroad.

Jiang Hui took a bite and put it in his mouth to taste, after the mouth, the tip of the tongue first felt slightly numb, light spicy, and then hit the taste buds is a sweetness, and there will be a crunchy feeling when chewing, numb, spicy, sour, sweet wrapped in diced chicken, green onions, peanuts make people want to stop.

"Well, this dish Kung Pao Chicken is the best I have eaten since I came to the imperial capital, sweet and spicy, the tenderness of the chicken and the crispiness of the peanuts, the entrance is spicy and crispy, red but not spicy, spicy but not fierce, the meat is smooth and crispy, Lingling, you are amazing", Jiang Hui said.

"Hee-hee, if you like it, you can try this sweet and sour tenderloin, this is also a dish that I am good at, and my mother likes it more", He Ling said.

Sweet and sour tenderloin is one of the classic dishes and a home-cooked dish. With pork loin as the main material, with flour, starch, vinegar and other accessories, it is sweet and sour, which makes people have a great appetite. Especially in summer, eating some sweet and sour foods can be appetizing. However, this dish, strictly speaking, is not actually a local dish in the imperial capital, but more like Lu cuisine or Huaiyang cuisine, but most of the population of the imperial capital is gathered from Tiannan and Haibei, so the food from all over the country is also brought over.

It is said that the ten favorite dishes of the Celestial Dynasty are sweet and sour tenderloin, kung pao chicken, spring rolls, fried rice, mapo tofu, dumplings, wontons, imperial roast duck, fried noodles, and cashew shrimp. The sweet and sour tenderloin is ranked first, which must be unique to this dish.

"Sweet and sour, and there is a fragrance, this is also delicious, Lingling, do you make rice, I want to eat it with rice, it feels better", Jiang Hui said with a mouthful of sweet and sour tenderloin.

"Of course, you drink the soup in the bowl, and I'll serve you rice," He Ling said.

Jiang Hui is not short of money to eat now, so he wants to improve the quality of food, go to the supermarket to buy the rice is the highest price of Wuchang rice, it is said that Wuchang rice from the Qing Dynasty began to be famous, in the evening became the Empress Dowager Cixi's imperial tribute rice, so that the fame and reputation all over the world. After the liberation, Wuchang rice has also been the royal rice for state banquets.

He Ling gave Jiang Hui a bowl of rice and put it in front of Jiang Hui, the rice revealed a fragrance, and the surface of the rice was shiny and gorgeous. Take a bite in your mouth, and the rice is light and slightly sweet without side dishes, soft and slightly sticky, and the taste is very good.

"You eat it too, it's so hard, you must taste it," Jiang Hui said.

"Well, I'll watch you eat for a while", He Ling said with her chin in her hands, her arms propped on the table, and her glasses staring straight at Jiang Hui.

"Don't eat, I'll drink with you directly, it's easy to get drunk when you drink on an empty stomach", Jiang Hui finished speaking and began to put vegetables into He Ling's bowl, He Ling didn't refuse, two of you, you help me take a bite, I will help you eat with a bite.

"Come, let's have a drink, our family Lingling has worked hard tonight", Jiang Hui raised his glass and said to He Ling with a smile.

"If you like to eat, I don't feel hard at all, I think it's a very happy thing to cook for the man you love," He Ling said with a sweet smile.

The two of them ate and drank at the same time, but they basically ate all the meals on the table, and most of the bottles of Wuliangye were also drunk, and Jiang Hui felt a little dizzy.

After He Ling cleaned up the dishes and chopsticks, she moved a chair to sit on the balcony with Jiang Hui, which could not only see the scenery in the distance, but also enjoy the shade.

In the evening, the two naturally had another cloud and rain, and the relationship was as mellow and strong as fine wine.

It is wonderful to have a girl who can go up to the hall, go down to the kitchen, and enter the bedroom by her side.

(End of chapter)