"I know I can't hide it from you." Kaede smiled bitterly, "Is there any medicine?" It would be best if I could forget all about it. "I can make you amnesia, but unfortunately not selectively. You choose, do you want to become a vegetative person or an idiot? ”

"Jing Muxuan, I'm not kidding, I really want to forget about her. For a few days, my heart ached so much that I couldn't breathe. I really want to go with her regardless of it, but it's a pity that I'm still on your behalf. "Kaede said miserably.

"I can only prescribe a calm prescription to recuperate, as for the rest, you have to see it yourself. You have to remember that it is the heart that leads the world, and the cost is also the heart, and your heart can't withstand repeated blows. If you are under too much pressure, you may fall into a state of madness and not know where you are. When the time comes, I'm afraid no one will be able to suppress it except me. Jing Mu took out a delicate small porcelain bottle and handed it to Kaede. I've been working on this medicine for 10 years, and I only got this vial last year. I thought that you would be handed over to you after you were overworked, but who would have thought that it would be used to suppress emotional hurt. "Understood." Kaede took the small bottle handed over by Jing Muqian, "This is not bad, it saves me the trouble of boiling medicine." "This is just an emergency condensing pill, and there is also a dose of heart-nourishing soup, you have to remember it clearly." 15 grams of Astragalus (broiled), 15 grams of Poria cocos, Poria cocos, Banxia Qu, Angelica sinensis, 15 grams of Yuanzhi (take meat, ginger juice, roast), spicy cinnamon cypress seeds, sour jujube kernels (soaked, peeled, fried on paper), 7.5 grams of Schisandra chinensis ginseng, 12 grams of licorice (broiled). Prepared as coarse powder. 9 grams per serving, add 5 slices of ginger, 2 jujubes, fry in water, and take on an empty stomach. The heart is the blood of the main blood and hides the gods. If the heart meridian qi and blood are insufficient, and there is no way to nourish the spirit, the god is uneasy, so he is frightened and sleepless. Treat when the qi nourishes the blood, replenish the heart and calm the nerves, Fang Zhong ginseng, Qi to replenish the heart qi, xiong, gui to nourish the heart and blood, Erfu, Yuanzhi, Bairen, jujube kernel, five flavors to calm the heart and calm the nerves, but also use Banxia Qu and stomach phlegm to help luck, spicy cinnamon and Xin San to make acid harvest, licorice to reconcile various medicines, a total of qi and blood, nourishing the heart and calming the nerves. Jing Mu Qian was not too troublesome to explain, and he was writing the prescription in his hand and muttering it in his mouth.

"Okay, okay, I remember clearly." Feng really couldn't listen to it anymore, so he took the prescription and fled.

Diandian and Tang Mengli were bored at home, and they went out at noon, they were all twenty-year-old girls, and their favorite thing was shopping. is not afraid of the cold, in the weather of more than ten degrees below zero, there is only a short skirt in the windbreaker, and the windbreaker and boots can't wrap the delicate posture, which attracts frequent sideways attention from pedestrians on the street. I couldn't carry the big bags of loot in both hands, and my eyes couldn't help but browse the exquisite costumes. In the evening, I received a text message from Kaede, "Go home for dinner, there is something delicious." "This text message is just in time, the girls are hungry and tired. So he hurried home with his booty, and before he could open the door, he smelled the enticing fragrance.

"Wow, what's delicious? So fragrant! Dotted exclaimed. He shoved his things to the door, shook off his shoes, and rushed to the dining table.

Tang Mengli went back to the house and put down his things, and then poked his head out, good guy, Feng actually has such a good craft! Sweet and sour tenderloin, flame live fish, boiling cabbage, and a small pot of nests at the end, not much bigger than walnuts.

"Yesterday, the level was still down, so how can we live if we can only cook noodles. The more Tang Mengli listened, the more it was not a taste, and when he tasted a small nest, it was even more unpleasant, good guy, there are four kinds of light noodles in this nest, cornmeal, chestnut noodles, bean noodles, and powder. The golden silk jujube on it was actually pitted, God knows what he picked it out!

"This cabbage is so special." ordered a mouthful of delicacies, and did not forget to praise Maple.

It is indeed special, boiling cabbage seems simple, but the kung fu inside is not something that ordinary people can do. The boiling water cabbage is fresh and elegant, the fragrance is strong and mellow, the soup is thick, not greasy: the taste is fresh, not light or thin, the color of the dish is tender and yellow, soft and beautified slag, there is not like a treasure, it is better than a treasure. The name is boiling water, but in fact, it is a skillful use of clear soup, and boiling water cabbage is actually a high-grade clear soup dish. In this dish, although the cabbage is carefully selected but easy to obtain, this soup is not easy to come by. It is said that it is cabbage, but in fact, only the yellowed tender heart in the middle of the Chinese cabbage is taken, and the cabbage heart when it is not fully ripe is the best.

The so-called "boiling water" is to boil the old hen, the old duck, the hooves, ribs, scallops and other fresh goods on the Yunnan Xuanwei ham slowly, and then beat the net chicken breast meat into a puree, stir the minced meat into a soybean milk shape with a cold fresh soup, pour it into the boiling fresh soup, the impurities in the soup rush to adsorb on the minced meat, slowly form a ball, pick up the ball in about 10 minutes, and discard it. Repeat this 2-3 times until the soup is as clear as boiling water.

The yellowish "boiling water" is made, put the cabbage heart into boiling water to interrupt the birth, then bleach it with water, put it in a colander after removing the fishiness of the cabbage, prick the dense small eyes with an embroidery needle, and pour it down from the top with "boiling water" until the cabbage is scalded, and the "boiling water" that has scalded the cabbage is used for other purposes, and cannot be used back in the boiling water cabbage. Place the blanched cabbage sum on the bottom of the soup basin and gently pour in the "boiling water" to serve.

"Wow, this fish's mouth can still move!" Dian Dian looked at the fish that was still "breathing" and was taken aback.

"Well, it's nothing, it's just that when you cook fish, your hands are quicker, and the fish is cooked before it dies." Kaede explained.

The main point of this dish is "three fast and one refined", and the three fast are: first, the processing is fast, whether it is scaled, disemboweled, or visceral, and the cutting knives on both sides of the fish body must be quickly and cleanly; Second, the cooking is fast, and the paste, frying, and cooking must be agile and coordinated; The third is to serve the food quickly, that is, the food is served quickly, which requires skilled knife skills and superb cooking skills. Eating fish alive is cooked by sweet and sour method, the live fish is evenly dipped and quickly fried in hot oil until cooked; At the same time, mix the sweet and sour sauce, pour it on the fish or pour the sweet and sour sauce on the table.

"You finished it with an ice towel wrapped around the fish's head." As he spoke, he used chopsticks to pick open the gills of the fish, but he didn't pick it out.

"Miss Tang turned out to be a fellow practitioner." Feng is not surprised, Tang Mengli was born in a family, even if he has not eaten all these dishes, he must have heard how Tang Mengli, who is a famous family in Sichuan and Shu, can not know the goods, and besides, he is a high-end foodie. The dishes on this table are very troublesome to make, even by the special chef of the restaurant. I don't know how many times I imitated the boiling water cabbage myself, but it didn't succeed, so why do you have to make such a hassle for a simple family banquet?