Zhao Qinghan went to the kitchen, preparing to add a little more dishes in the evening, and there was no fish for sashimi yet, so he had to let the garden guard send it. Pen & Fun & Pavilion www.biquge.info

It's just that when Zhao Qinghan walked to the kitchen, he unexpectedly saw the busy figure of the first year in the kitchen.

"The first year of junior high school? How did you end up here? Zhao Qinghan asked with some doubts.

The movements of the first hand of the first hand kept moving, "Miss, I'm just here to make dinner." ”

Zhao Qinghan smiled and glanced at the porridge that Chu Yi was concentrating on, "Really?" ”

Chu Yi may have noticed the inappropriateness in his words, coughed lightly, and then pretended to be nonchalant and said: "I'm boiling porridge for fifteen, and he is a little uncomfortable." I'll be back and make dinner later. ”

Zhao Qinghan waved his hand and said indifferently: "It's okay, fifteen is important." Besides, I've already told the old man that I'll prepare today's dinner, and you can just concentrate on taking care of fifteen. ”

When he saw that Zhao Qinghan's appearance did not seem to be fake, he was relieved, after all, he was sent to take care of the old man, but he was derelict in his duty not to prepare lunch for the old man, and even dinner was the fifteenth first. This is already a taboo for the garden guard, but fortunately, Miss Dadu didn't care, otherwise he might not be the only one who would be punished, and even Fifteen would have been implicated by him.

It seems that you can't be so presumptuous in the future, otherwise...... Chu Yi made a decision in his heart, since he couldn't during the day, he would take advantage of the night time to make up for it.

Poor fifteen had no idea that he would live a miserable life every night from this day onwards. And the shameless one even asked Zhao Qinghan for various medicines to replenish his body, in order not to be unable to work during the fifteenth day.

"By the way, let's stay and have a big meal with us on the first day of junior high school tonight, it's rare for me to cook." Zhao Qinghan invited with a smile, "Let Chu Yi taste my craftsmanship, I have always eaten the food made by Chu Yi, and today I will also let you taste my craftsmanship." ”

There was no hypocrisy in the first year of junior high school, and he nodded and agreed.

Zhao Qinghan saw that Chu Yi was seriously stirring the casserole, and he didn't bother anymore, and went straight to the innermost part of the kitchen, took an apron and tied it to his body, and prepared a big dinner in the evening.

There is no need to add seafood and the like, the sashimi was ordered by Zhao Jingshao, this has to be done, as for Shen Muge, just add a dish he likes to eat and a few dishes to eat.

With an idea in his heart, Zhao Qinghan's movements became more and more orderly.

When everything that should be done was done, Zhao Qinghan clapped his hands, "Okay, just wait to eat." Oh yes, and sashimi. ”

I didn't know when I left, Zhao Qinghan didn't care, and after leaving the kitchen, he walked towards the big kitchen in Suiyuan.

A lot of seafood was caught today, and most of it was sent to the chef, and the fish was the same.

Sashimi is one of the oldest traditional foods in China, and just like other foods, the sashimi culture that accompanied the birth of sashimi also has a long history, and the sashimi culture and fish tin culture in Japanese cuisine are all part of the sashimi culture.

Sashimi, also known as yusheng, was known as yusheng, guani or 鲙 in ancient times, and is a general term for food that is eaten with fresh fish and shellfish cut into slices and dipped in seasonings. Sashimi originated in China and has a long history, and has spread to Japan, the Korean Peninsula, and other places, and is a popular food in Japan. Sashimi is simple to make, delicious to eat, and nutritious. But at the same time, there are two trade-offs: from a nutritional point of view, sashimi has not undergone traditional cooking methods such as stir-frying, frying, steaming, etc., so there is no loss of nutrients at all, and it is a very nutritious dish, but from a health point of view, if sashimi is not well handled, it will become the root cause of infectious diseases.

As an integral part of Chinese food culture, after a long period of development, it reached its peak in the Tang and Song dynasties, gradually declined after the Yuan and Ming dynasties, and became a yellow flower of yesterday at the end of the Qing Dynasty, and finally disappeared from the mainstream diet of China.

I don't know what people think nowadays, but when they think of sashimi or sashimi, they think of Japan, which is just stupid.

Carp is the most commonly used ingredient material. The earliest recorded fish tin was raw carp fillet, and the earliest recorded fish tin to enter the food market was also raw carp fillet. Xin Yannian's poem "Yulin Lang" describes the story of the house slave of Huo Guang, a general of the Western Han Dynasty, who molested Hu Nu who worked in the hotel, and was severely rejected by Hu Nu. In the poem, the girl sang: "I ask for sake, and the silk rope carries the jade pot." I'm asking for delicacies, Jinpan carp." Xin Yannian was a native of the Eastern Han Dynasty, and this poem shows that by the Eastern Han Dynasty at the latest, fish trays had appeared in restaurants.

The most famous ingredient is sea bass, but sea bass is not the top material for sea bass. Legend has it that Sun Quan once discussed with the warlock Jie Xiang what fish was best for sashimi, and Jie Xiang recommended mullet. Sun Quan sighed that the mullet came out of the East China Sea and was out of reach (Sun Quan's base camp was in Wuchang at that time).

Zhao Qinghan raised carp and sea bass in the garden, and the carp was given to her by the seller after buying sea bass and seafood.

Zhao Qinghan didn't like to eat fish very much, but thinking that since everyone had given it away, there was no need for her to refuse a piece of kindness. And the carp is an auspicious fish, and it is okay to draw an auspicious picture.

When Zhao Qinghan went to the big kitchen, the chef was cleaning up the crabs and shrimps, looking at the chef's appearance, obviously he didn't plan to make a light shrimp flavor.

Zhao Qinghan glanced at the garden guards who were working hard to chop chili peppers, and sure enough, most of the dishes tonight were spicy. Preliminary estimates suggest that the light dish may only be crab, steamed crab.

"Master Chef, what are you going to do at night?" Zhao Qinghan spoke behind the chef, but he didn't scare the chef.

"Huh?" The chef was probably too involved and didn't react for a while.

"I mean, what are you going to do for the night?" Zhao Qinghan was not annoyed, and patiently repeated the previous question.

"Oh, it's Miss." The chef seemed to have just come back to his senses and looked at Zhao Qinghan, "I'm going to make something spicy, those boys like spicy things, and they say they taste good enough." ”

Zhao Qinghan smiled, looking at the chef and the chef with a squeezing of his eyebrows, as if he was saying something secret.

"Well, those stinky boys volunteered to help out in the kitchen in order to eat."

Zhao Qinghan looked at the chef's appearance a little funny, and thought to himself, where can those garden guards be willing to help, it would be good if they could not hide far away.

It must have been the chef who threatened with dinner, so the garden guards had to help, right?

Zhao Qinghan looked at Sui Yuanwei, who was chopping chili peppers and tears from the chili peppers, and was angry and funny in his heart, with a slight sympathy and pity in his eyes.

But it's only a little bit, these people should help cook together, and they know that they are waiting to eat all day long, and there is nothing else to do.

Zhao Qinghan thought to himself, sure enough, it would be better to let the garden guards take turns to help in the kitchen, which can not only reduce the burden of the chef, but also make the over-energetic garden guards less "boring". (To be continued.) )