There is an old Chinese saying called "the people take food as the sky", in ancient times, people drank blood to fill their stomachs, but when the times developed to a certain extent, they began to pay attention to the beauty of poetry, the beauty of clothing, and the way of eating and cooking. www.biquge.info Although the common people of the Celestial Dynasty are still worried about food, clothing, housing and transportation, the family of the emperor and the prime minister is very fond of cooking and other drunken things.

Li Xiaoyu looked at the ingredients in the kitchen and couldn't help but think of a lot of dishes, but in the end he decided to focus on his own private dishes and cook some crabs. Now that the chrysanthemums are blooming in the east fence, the autumn breeze is cool, it is a good season to eat crabs, and Li Xiaoyu will naturally not miss it.

Li Xiaoyu's great-grandfather was a native of Beijing, during the Qing Dynasty, he was the cook in the imperial dining room in the palace, and later passed on the craft to his grandfather, Li Xiaoyu's grandfather gave President Yuan's second son, Yuan Hanyun as a home cook. Yuan Erye has a high rank in the rivers and lakes, and is known as "Huang Jinrong and Du Yuesheng in the south, and Yuan Hanyun, the leader of the Jinbei gang in the north". Since childhood, he has been familiar with the Four Books and Five Classics, proficient in calligraphy and painting, likes poetry and songs, and likes to collect calligraphy, paintings, antiques, etc. After Yuan Erye died of illness in Tianjin in 1931, Li Xiaoyu's grandfather followed a few good friends of the Qing Gang to go abroad, and established himself in France with his real skills.

These are a bit redundant, when Xiaoyu's grandfather was alive, he liked to eat crabs, and he usually held a copy of Fu Qiu's "Crab Book" in the Song Dynasty to read books to satisfy his hunger.

Some people may ask if reading a book can still "satisfy hunger", this old man reminisces overseas is nothing else, the old man reminisces about his hometown. After the death of his grandfather, Li Xiaoyu once went to the "Zhengyang Building" of the highly praised Beijing Qianmen Meat Market that his grandfather said to eat crabs, and the old man told him that when Qianlong Ye Weifu paid a private visit, he went to this Zhengyang Building to eat crabs, and ate two of them in one breath, but he was still unsatisfied, and planned to come two more, but he engraved the hall to tell Qianlong that the crabs in the store were not sold, so after Qianlong returned to the palace, he decreed that as long as the crabs were listed, the crabs were selected by Zhengyang Building.

Li Xiaoyu has eaten a few times in Zhengyang Building, and the steamed crab in the hot dish, the crab in the sauce, the crab claws in the sauce, and the crab in the chrysanthemum are all very good, but Li Xiaoyu's favorite is the steamed crab, just this rice wine, dipped in ginger vinegar sauce, the taste is quite delicious.

Later, Li Xiaoyu specially analyzed why the steamed crab in Zhengyanglou was so delicious, and there were three points to sum up. The first is that the ingredients are fresh, the crabs from Tianjin Port are pulled over, and the Zhengyang Building picks the best crabs away; The second point is craftsmanship, this thing can't be learned, but Li Xiaoyu doesn't think that he is worse than the chef of Zhengyang Building, and the third point is the heat, this heat is based on experience, and Li Xiaoyu is naturally not bad.

So I picked out the fresh crab, cooked it, and steamed it in a small cage, and the chef who was wiping the stove looked at Li Xiaoyu with some disdain, this steamed crab is indeed not difficult, but the mastery of the heat is still extremely critical. After the crab was steamed, the plum fish began to cook.

In the world, Li Xiaoyu's first contact was imitation food, because his own inheritance is this imitation cuisine, and today Li Xiaoyu wants to make white cut oil chicken, turquoise coral, steamed scallops, and finally with a decanting soup, plus steamed crab, which can also be regarded as four dishes and one soup.

When he saw that Li Xiaoyu walked to the chicken pen outside, the chef laughed, daring to love that this eldest lady was going to kill chickens, what a vulgar job it was to kill chickens, he didn't believe that the eldest lady in front of him could do it, and immediately laughed ill-willedly.

The pier just wanted to help Li Xiaoyu catch chickens, but the chef glared at him vigorously, and the pier immediately plunged into the crowd, not daring to step forward.

"Madam, the chickens in this circle are very fierce, you have to be careful!" The chef threw the rag in his hand and hung it on the shelf of the rag drying in the yard, and was looking at Li Xiaoyu who didn't dare to start with interest at this time.

It's not that Li Xiaoyu doesn't dare to start, but he is a little dissatisfied with this chicken, and Li Xiaoyu wants to pick a better one. Remember, the emphasis is on the chickens must be good, good chickens, not only to be raised from an early age, but also to feed some special feed, the first class to be fed with some herbs with sake lees, the second class is the free-range chickens in the mountains, and the chickens in the chicken pen in this yard.

Although the chickens of the palace are free-range chickens collected from the farmers, but this is not the best after all, the best oil chickens should be raised to sixteen to eighteen months before they are considered of the right age, and there are "human" bones between the chest and neck of the chickens, which are elastic to the touch, which is considered a good chicken.

"That's you!" When Li Xiaoyu made a move, the people in the house also came out to watch the excitement, but they didn't expect that the princess would easily subdue a fat hen, and then find a bowl, twist the chicken's neck, and go down with a knife, this posture is more skilled than the old men in the kitchen.

But some people can't stand it, when they saw Li Xiaoyu killing chickens, Qingluo only felt a chill in her heart, and then fainted in front of her eyes.

"What can this Nizi do? Except for crying and nagging, everything can be done. After she stabbed down, she heard Qingluo next to her fall to the ground, but she really didn't expect Qingluo to faint blood.

"What's your ,,, name?"

"Huh? Me? The pier, who had just retreated into the crowd, asked blankly pointing to his nose.

"That's right, it's you!"

"Big lady, my name is Wang Erniu."

"Seeing that you look quite strong, it's no problem to carry someone, right?"

"Madam, don't say it's a person, it's just a cow, and I can carry two cows." Erniu Duntou gestured with his two hands in the air, and Li Xiaoyu pointed to the green radish on the ground and said, "You help me put this girl on the chair in the house and feed her some sugar water." ”

"Okay, look good!"

At this time, in the study room of the main courtyard of King Ande's mansion, Gan Ning was standing beside King Ande, King Ande's hair was all tied up, and the bruises on his forehead were clearly visible.

"Lord Wang, Mrs. personally cooked, saying that she wanted to give you a taste of her craftsmanship." Gan Ning wanted to comfort King Ande for a few words, but King Ande said with some disgust: "It's just grandstanding, it's good that a woman like her will meet next!" ”

"That being said, this is also the princess's heart!"

"What? Gan Ning, when are you still helping her talk! King Ander was a little displeased, and even his voice became very indifferent.