"In the forty-first episode, the plum blossom snow disaster of the tea in the cui'an encountered the mother locust.

Jia Mu smiled: "You put some eggplant and feed him." Sister Feng heard that she took some eggplant and put it into Grandma Liu's mouth according to her words, so she smiled and said: "You eat eggplants every day, and you also taste the deliciousness of our eggplants." Grandma Liu smiled and said: "Don't coax me, the eggplant has this flavor, and we don't need to grow food, only eggplant." Everyone laughed and said, "It's really an eggplant, we won't coax you anymore." Grandma Liu was surprised: "It's really eggplant?" I ate for nothing for half a day. My aunt and grandmother fed me some more, and chewed on it. Sister Feng Erguo took some more and put them in her mouth. Grandma Liu chewed for a long time and said with a smile: "Although there is a little eggplant fragrance, it doesn't look like an eggplant." Sue me for how I got it, and I also got it to eat. Sister Feng smiled: "It's not difficult. You put the eggplant that has just come down and put the skin on the skewer, as long as the meat is cleaned, cut into shredded nails, fried with chicken oil, and then use chicken breast meat and mushrooms, new bamboo shoots, mushrooms, spiced dried curd, all kinds of dried fruits, all cut into dices, simmer dry with chicken broth, collect the sesame oil, add bad oil and mix it, put it in a porcelain jar and seal it tightly, take it out when you want to eat, and mix it with fried chicken and melon. When Grandma Liu heard this, she shook her head and stuck out her tongue and said, "My Buddha! Pour a dozen chickens to match him, strange smell! ””

This dish ...... Déjà vu?

Gong Baorou racked her brains to recall, and finally pulled out that memory from the depths of her mind.

That was already a lifetime ago. At the height of her life, many chefs came to Haicheng to meet her, either hoping to join her or to meet other chefs through her. She had met a chef at that time, and unlike many chefs, he had a peculiar dream. He wanted to restore the various dishes of ancient times. In a thick book, his efforts for more than 40 years are recorded. She met by chance and was immediately impressed.

In the notebook, the dishes listed most are the dishes in the famous book "Dream of Red Mansions", which he called "Red Mansion Dishes". In the dishes of the Red Mansion, he also divided them very carefully. The first is that there is only the name of the dish or the name of the ingredient but the method is not stated in the book, and this kind of only relies on guesswork, and the result is definitely very different from that at that time. The second is that there is a detailed method, you can completely rely on the practice written in the book to draw the gourd in the same way, and the taste made will not be wrong □□. The third is innovative dishes, such as celery sprouts on the snow bottom, Yihong birthday celebration, etc., he relies on chapter names, plots and even character names to innovate dishes, which can be regarded as pushing through the old and bringing forth the new. And in the second type, this dish is the most clearly described.

Eggplant.

It was also because of this dish that he later became famous, almost leading a "Red Chamber Cuisine Fever", and was even invited to perform abroad.

Gong Baorou rubbed the page, her expression changed, and finally made a decision. She turned on her phone and sent a message to Lin Shuping.

"Thank you for the four masterpieces, the problem is really solved~\(≧▽≦)/~"

A few minutes later, the message came back.

"I'm really happy to be able to help you, come on :)"

Seeing the small expression behind her, Gong Baorou was happy and couldn't help laughing. She quickly dialed Sun Fugui and told him that she already had a favorite dish in her heart.

"It's finally decided, it's not easy, which dish is it? Cantonese or Lu? Sun Fugui asked with a smile.

"I'm not sure, but it's probably not Cantonese and Shandong. This is an ancient dish that I accidentally turned over. ”

However, no matter how Sun Fugui asked, Gong Baorou didn't say the name of the dish, but just said that she knew it in her heart, so don't worry. Sun Fugui couldn't care much, since she said so, he went with her.

Once you've ordered the dishes, the rest of the matter is much simpler.

Gong Baorou carefully searched for the method of "eggplant" and found that there was a similar dish called "eggplant". Or that it's the same dish, but two different recipes are recorded in the novel.

The method of eggplant is all in Sister Feng's words, and it couldn't be clearer. The chicken fat is fried, the soup is simmered dry, the sesame oil is collected, the bad oil is mixed, and the jar is tightly sealed, and the key to summing up is five steps.

The method of eggplant is also simple, "In April and May, the new eggplant buns are taken off, the skin and the rice are removed, as long as the meat is cleaned, cut into thin hair silks, dried in the sun, take a fat hen to make the old soup, and the chicken soup steamed in the steamer on the eggplant shreds is flavored, and then take it out to dry." In this way, nine steaming and nine drying must be brittle, and it must be sealed tightly in a magnetic jar. When you want to eat, take out a plate and mix it with fried chicken and melon seeds. This is also a passage of Sister Feng's original words.

Both of these methods are inseparable from two ingredients, eggplant and chicken. No one does not rely on foreign things to make vegetables meaty, and the word "fish" in eggplant refers to the fish that has been cut and dried, and it also refers to a special product of Ningbo. Gong Baorou thought about it for a while and decided to combine the two approaches a little.

For eggplant, you should choose the small eggplant in April and May, remove the skin and pulp, and only need the green and white eggplant meat, cut it into thin strips and dry it. Then take the old hen, handle it and put it in the pot whole, and after it is stewed, the slick oil will be skimmed out, leaving a milky white soup. After that, the tender chicken breast is diced, and then the bamboo shoots, mushrooms and various dried fruits are added. After the eggplant is fried with chicken fat, it is then added to the chicken broth and simmered.

Gong Baorou wrote down the memories in her mind and her own experience on the paper, I am afraid that it will not be possible to do it once, and it will take several times to get the best match, after all, she has never made this dish before.

The point is that once the sesame oil is harvested, how should it be collected? Is it fried? Gong Baorou thought about it and made a mark after this step. She remembered that there was a step in the Fuzhou hand pine that was fried with sesame oil with martial fire, it should be similar, right? As for mixing the bad oil, it's quite simple, and then it's sealed, and you have to use a porcelain jar. Gong Baorou drew a line under the porcelain jar.

Sure enough, it is from "Dream of Red Mansions", the steps of a dish are very complicated, and I am afraid that it is comparable to several dishes in the Manchu and Han banquets. Gong Baorou put away the pen and paper. The next thing was the ingredients, but it was the easiest for her.

Although the weather is cold now, it is not impossible to find fresh vegetables, but the taste may be slightly lacking. Gong Baorou opened the refrigerator and was satisfied to see a green vegetable with yellowish leaves becoming as tender as a new one between her fingers