After returning to the rental house, Li Jie hurried to clean up the mud on his body.

Next, he had to prepare lunch for Xi'er and Yuxin, after all, the three of them hadn't eaten until now.

People are steel rice and iron, and they are hungry if they don't eat a meal, and for this meal, he and Xi'er are picking mushrooms and catching loaches, and they have to do it well.

Although Yu Xin had something to ask Li Jie, looking at the other party's serious cooking, she wanted to talk a few times, so she had to silently help Xi'er prepare the bath water.

However, when she saw Li Jie put a bucket of loaches into the basin, Yu Xin couldn't help but ask, "What are you going to do here?" ”

"Diao tofu." Li Jie smiled mysteriously.

"What, Diao Tofu? Diao tofu made with loaches? Yu Xin scratched her head in a daze, she really hadn't heard of this dish.

"Of course, there is a saying that is called the swallow in the clouds of the beast in the mountains, the cattle and sheep on the land are fresh under the sea, the selection of our Chinese cuisine is very rich, almost everything that can be eaten can be used as an ingredient, the so-called Diao Chan Tofu is actually also called Loach Drill Tofu, Han Palace Zangjiao, Yuhan Ni and so on." Li Jie patiently explained.

"But why is it called Diao Chan Tofu?" Yu Xin couldn't help but be interested, and now she is like a curious baby.

As for why it is called Diao Chan Tofu, it is rumored that Diao Chan is a dancer of Situ Wang Yun's family in the late Eastern Han Dynasty. In order to get rid of the traitor Dong Zhuo, Wang Yun set up a series of schemes, first secretly promised Diao Chan to Lu Bu, and then explicitly dedicated Diao Chan to Dong Zhuo, so that Dong Zhuo and Lu Bu, the so-called father-in-law and son-in-law, were disgusted by Diao Chan, and finally got rid of Dong Zhuo by Lu Bu's hands.

It was only after Lu Bu died that this strange woman disappeared. Did she go to Jiuquan with Lu Bu, or was she taken back to Xuchang by Cao Cao? His whereabouts have become an unsolved mystery.

Later generations are vassals and elegant, and the "beauty" makes a dish - Diao Chan Tofu.

It is rumored that the name of this dish was given by the Qing Dynasty gourmand Yuan Mei, the snow-white and crystalline tofu symbolizes the ice and jade cleanness of the sable cicada, and the loach is comparable to Dong Zhuo's cunning, but finally can not escape the fate designed for him by Wang Situ. ”

When it comes to allusions to the Three Kingdoms, Li Jie can be said to be an expert among experts, as a killer in his previous life, in addition to taking on some interesting tasks, most of the time is to study Chinese history and food.

Looking at the boastful Li Jie, Yu Xin couldn't help but leak a trace of admiration, this man turned out to have many things she didn't understand.

In fact, the process of making "Diao Chan Tofu" is very simple, that is, the small loaches are placed in a basin of water with egg white liquid to remove dirt and wash them clean.

The iron pot is poured into the cold pork rib soup, and then the whole piece of tender tofu and loach are put in, the loach is forced by the heat to burrow into the tofu, let it drill around, and add chopped green onions, monosodium glutamate, ginger and other condiments, it becomes a tender and refreshing delicacy.

The tofu of this dish is white, the taste is delicious, the soup is mellow and fragrant, no matter the loach, tofu, and soup are all fresh and fragrant, and it is mouth-watering.

Li Jie had made this dish countless times back then, so it was not difficult for him at all.

If you do it indiscriminately, regardless of the quality, ordinary people may be able to make it, but loaches may not be able to get into the tofu.

The most difficult part of this dish is that you have to master the heat and let the soup heat up slowly, so that the loaches will not die too quickly.

If the loach does not die, it is easy to destroy the tofu, and if it dies too quickly, it will not be able to drill the tofu.

Even if the average chef can make "Diao Tofu", he will stuff dead loaches into the tofu.

Seeing that the oil pot was getting hot, Li Jie picked up the soy sauce and poured a small half bottle directly into the pot.

The soup water suddenly became turbid, and Yu Xin tried to open her eyes wide, but she could no longer see what the loach was in now.

Next, when the soup was mixed, Li Jie's movements were extremely fast, like a bartender in a bar, which was dazzling.

For a while, the kitchen was full of excitement, with salt and thirteen spices dancing together, chicken essence and oyster sauce flying together.

In Li Jie's hands, those spices are like lively elves, and like heavy snow in winter, fluttering one after another.

This is cooking, it's just an art performance.

A wisp of strange smell wafted out, Yu Xin couldn't help but sniff her nose, this smell was a little fragrant, but in Li Jie's performance, this smell was quickly ignored.

After a few moments, the soup was completed, the water temperature had gradually risen, and the loaches began to surge uneasily under the floating oil noodle soup.

Li Jie stared at the water, saw the right time, and quickly put the tofu in.

Suddenly, the bottom of the noodle soup seemed to burst into a pot, and countless blisters rolled out, and the group of loaches began to run around like crazy.

Yu Xin was dumbfounded, she had never seen this before, although she couldn't see the situation in the pot clearly, but just listening to the sound, she could imagine that these loaches had begun to die.

But whether they will burrow into the tofu or not, no one knows.

Looking at this scene, Li Jie secretly relieved his heart and closed the lid of the pot.

Next, he is going to make another dish "Monkey Head Four Treasures", a very local Jiangsu and Zhejiang famous dish, which is characterized by elegant color, delicious taste, soft and glutinous oil.

First, the mushrooms are sliced into thick slices, blanched in boiling water, cut the chicken breast into thin slices, and stir well with egg whites and refined salt.

The ham is cut into diamond-shaped slices with an oblique knife, and the chicken feet are steamed and crispy, and the bones are removed and the tendons are removed. Put the wok on medium heat, add the cooked lard, cook until it is 40% hot, put the shrimp and chicken slices into the pan and scatter them, and then soak and fry the vegetables to maturity......

Seeing Li Jie busy in the kitchen alone, Yu Xin always felt that she had to do something, she stood at the door and couldn't help asking, "Do you want to help?" ”

"No, you better go and accompany Xi'er." Li Jie tilted his head and said softly.

"But you can be slow alone, and two people are better than one." Yu Xin said without giving up, and was ready to roll up her sleeves and come in to help.

"You can't do what I do, I like to do it myself." Li Jie still turned his head sideways, looking serious.

What he said was the truth, just a big star like Yuxin, his ten fingers don't touch the spring water, and he is not at ease when he comes to make soup for you.

"Uh, well, shout if you need help." Yu Xin put down her hand, shrugged her shoulders and said.

This big wood is still so incomprehensible, in fact, where does she want to cook, and she doesn't want to communicate with Li Jieduo.

But how could Li Jie understand the thoughts of these women, and all his attention was now focused on cooking.

Seeing that the oil temperature was about the same, he immediately picked up a mushroom, patted a thin layer of white powder on the mushroom, put it into the oil pan and began to oil it.

Each fried mushroom is half-moon shaped when it is scooped up, and it is like a golden flower when placed on a plate

Then I changed to another wok, poured a little oil from the hot oil just now, put the drained monkey's head into the pot and stir-fried a few times, poured in half a bowl of clear soup again, a few finely chopped well salt, a little rice wine, and mixed in the sauce.

When the soup turns milky white, immediately pour in the mushrooms with the dry oil and stir-fry.

"Whoa"

Stir-fry with one hand, pick up a small bottle of sesame oil with the other hand and drip it evenly, and after a while, Li Jie put the monkey's head on the plate.

Of course, serving vegetables also requires technology, Li Jie picked up the lilac radish and began to carve it, and the radish crumbs flew to the pool below regularly, and exquisite flowers were born in his hands.

With a wrong eye, Li Jie put the flowers on the side of the plate, and then paired them with a few green vegetable leaves, and the pleasant aroma of the "Four Treasures of Monkey Head" was made.