The Queen Mother's words: "Pass on the decree of the palace, let the prince of Rui do what he should do." Pen ~ fun ~ Pavilion www.biquge.info" This is a saying that the ban has been lifted, which means that she will not be involved in other people's business in the future. Although she is the emperor's mother, she can reprimand the emperor or even beat and scold the emperor, but it is the emperor who absolutely has the final say.

The wide cloth of Yulong Cloth Village once again appeared on the stage of history, and the people queuing up to buy cloth still lined up for a long distance and flicked their tails like before.

The Queen Mother's ears and eyes are not ordinary, and the situation of Yulong Buzhuang was immediately reported to the Queen Mother. The Queen Mother said self-deprecatingly: "Su Mo'er, did you say that Rui Wangfu was a little talkative?" ”

"What do you mean?"

"The strange thing about this palace is where are all their goods hidden? We also saw that the doors of the Suzhou mansion on their house and the courtyard at the back were open, and there were only a few goods inside, and the rest had been transferred to where they were? How much cloth do you have to put in so many rooms? It's too late to get rid of it a day earlier, right? ”

Su Moer said: "If the slave says something you don't like to hear, you are worrying too much. Regardless of whether people put it on the ground or underground, they are all bought with their own money, and it is not easy for people to go out and think about the Jiangshan Sheji of the Qing Dynasty. When I came back from a foreign land, I started to get busy, and Princess Ruiyun taught those girls and grandmothers in the house a lot of skills, can't they all make money for you and the emperor? Are you and the emperor together? Ready-made ones are not good? ”

"Actually, this palace doesn't want to worry about it, but I haven't been able to figure out what kind of person this Rui Wang Ye is, for fear that the emperor will suffer his loss. You also know that the emperor is very paranoid in doing things, and if he recognizes who is good, he can give his heart to others to eat, and if he is not good, he can go to the eighteenth layer of hell. I always felt that Lord Rui didn't tell the truth, and he didn't say what he bought and how much money he spent in total. ”

"If it were you, would you say?"

"Hehehe, yes. But what does it mean to be loyal to the country? It's still hidden with the emperor, you say......"

Su Moer wanted to wail, but she didn't think about anything, and she didn't dare to say anything.

Fujin's food tasting is also in full swing. Four dishes at noon and four dishes at night every day, and the Northeast cuisine is done to make Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Hui eight cuisines, staggered between them. Every time, she copied the recipe clearly in the traditional Chinese characters used in the Qing Dynasty one day in advance, put it in a plastic film paper bag and handed it to Master Xu to prepare the ingredients, and taste it at noon the next day. Master Xu was busy with a spinning top, and prepared meticulously according to the recipe.

The two of them were so happy that they kept grinning at things: where are there so many skills all at once? If you don't learn, you're a fool at home. They started with Lu cuisine:

Shandong cuisine is a Shandong-style cuisine, which is composed of three parts: Jinan, Confucius and Jiaodong. Jinan cuisine is known for its freshness, freshness, crispness and tenderness; Jiaodong cuisine is known for its seafood; Confucian cuisine is the embodiment of "never getting tired of eating, not getting tired of fine", which can be compared with the imperial food in the palace. Shandong's famous flavor dishes include: Dezhou boneless grilled chicken, original shell grilled abalone, Jiuzhuan large intestine, Yellow River sweet and sour carp, etc.

The flavor of Sichuan cuisine includes the characteristics of Chengdu, Chongqing, Leshan, and Zigong and other Sichuan local cuisines, with diverse flavors and subtle changes. Chili, pepper, Sichuan pepper, bean paste, etc. are the main condiments, according to different proportions, made spicy, sour and spicy, pepper, sesame paste, garlic, mustard, red oil, sweet and sour, fish fragrant, strange flavor and other flavor types, with a dish of one style, one hundred dishes and a hundred flavors of special flavor. Among them, the famous dishes include braised osmanthus fish, fish-flavored shredded pork, weird chicken, kung pao chicken, mapo tofu, hairy belly hot pot, dry stir-fried shredded beef, lai tangyuan and so on.

Cantonese cuisine is Cantonese cuisine, which is developed from the specialties of Guangzhou, Chaozhou and Dongjiang. Guangzhou cuisine is characterized by clear but not light, fresh but not vulgar, fine selection of materials, compatible with many Western cuisine practices; Teochew cuisine is known for its marine vegetables and sweets, among which soup dishes are the most distinctive; Dongjiang cuisine, also known as Hakka cuisine, has a strong local flavor and is good at stir-frying, frying, baking, and stewing. Famous dishes include chicken stewed snake, dragon and tiger fight, roast suckling pig, Dongjiang salt-baked chicken, boiled shrimp, sand river noodles, roast goose, beef with oyster sauce, boat porridge and so on.

Suzhou cuisine, also known as Huaiyang cuisine, is a famous cuisine in the middle and lower reaches of the Yangtze River, including Jiangsu, Zhejiang, Anhui, Shanghai, and parts of Jiangxi and Henan, and has the reputation of "the best taste in the southeast". Huaiyang cuisine is rigorous in the selection of materials, the main ingredients are prominent, pay attention to freshness, fine knife work, good at stewing, stewing, burning, roasting, attaching importance to soup, pay attention to the original taste, proficient in modeling, melon and fruit carving lifelike. Representative dishes include: stewed lion's head, grilled whole pig's head, steamed crucian carp, crystal dish trotters, three sets of duck, soft eel, winter melon cup, three ding steamed buns, jade siu mai, etc.

In addition to Huaiyang cuisine, Suzhou cuisine also includes local cuisines such as Nanjing, Wuxi and Xuzhou. Nanjing cuisine is good at stewing, stewing, forking, and roasting, and is famous for its good duck dishes; Wuxi cuisine is good at stewing, stewing, simmering, boiling, seasonal fresh, moderately sweet and salty, crispy and delicious; Historically, Xuzhou cuisine belongs to the Shandong cuisine system. Jiangsu's famous dishes include clove pork ribs, stewed chicken, Jinling scallops, Jinling salted duck, fork grilled mandarin fish, snail shrimp, snowflake crab bucket, butterfly sea cucumber, Changshu called flower chicken, Peigong dog meat, Qinhuai snacks, Suzhou cake dumplings, etc.

Fujian cuisine is a cuisine based on the local flavor dishes of Fuzhou, southern Fujian and western Fujian. Southern Fujian cuisine is represented by Xiamen, which pays attention to the use of chili sauce, sand vegetable sauce and mustard sauce as ingredients; Western Fujian takes Hakka cuisine as the main body and has a strong mountain village color. Hokkien snacks and dim sum are made from a variety of seafood from the coastal shallows. The flavor dishes of famous Fujian cuisine include chicken soup with sea mussels, light dregs fragrant snail slices, seven-star fish balls, stewed duck pieces with Shanai, drunken chicken, swallow skin wontons, Fuzhou noodles and so on.

Zhejiang cuisine includes the specialties of Hangzhou, Ningbo and Shaoxing. Hangzhou cuisine attaches great importance to the freshness, liveliness and tenderness of raw materials, mainly fish, shrimp and seasonal vegetables, pays attention to knife work, and has a fresh taste; Ningbo cuisine is a combination of salty and fresh, and is good at cooking seafood, which is tender and soft; Shaoxing cuisine is good at cooking fresh poultry, and the dishes emphasize the fragrant and crispy glutinous entrance, and the soup is thick and flavorful.

The famous dishes of Zhejiang cuisine are: Longjing shrimp, West Lake Ulva soup, shrimp fried eel back, West Lake vinegar fish, fried bell, rock sugar soft-shelled turtle, honey lotus root, Jiaxing zongzi, Ningbo soup dumplings, Huzhou Qianzhang buns, etc.

Hunan cuisine includes the characteristics of the Xiangjiang River Basin, Dongting Lake District and the mountainous areas of Xiangxi. The oil is heavy and the color is strong, pay attention to the fresh fragrance, sour and spicy, soft and tender, and is famous for simmering vegetables and cured vegetables. Famous dishes include: Dong'an chicken, steamed cured meat, shark's fin, rock sugar Xianglian, heart-changing eggs, etc.

The flavor of Hui cuisine includes the characteristics of dishes in southern Anhui, along the river and along the Huai. Southern Anhui cuisine pays attention to fire skills, is good at cooking game, has a large amount of oil and heavy oil, and is original; Yanjiang cuisine is known for cooking river fresh and domestic animals, and makes good use of sugar for seasoning, especially smoked dishes. Along the Huai cuisine, the salty and spicy, the soup is thick and heavy, and the coriander is used to be seasoned.

Famous dishes include: Wuwei smoked duck, Maofeng smoked anchovies, Fuliji roast chicken, square preserved fish, stewed chicken, cloud meat, mung bean pancakes, butterfly noodles, etc.

Most of the representative dishes of these cuisines are meat dishes, and Chef Xu is famous among the imperial chefs and royal chefs for making vegetarian dishes. Now that he suddenly has the representative dishes of the eight major cuisines at the national level, how can he let go of this opportunity? At this time, the Manchu and Han banquets, which are prestigious in the world, have not yet appeared, and can barely be regarded as the embryonic stage. The prosperity of the Manchu and Han Dynasty should be from the middle age of Emperor Kangxi to the later years of Qianlong. Therefore, the recipes for meat and vegetarian dishes brought back by Yun'er are very advanced and precious. In addition to the eight major cuisines, there are also a variety of flavor dishes such as Northeast cuisine, Beijing cuisine, and Northwest cuisine, as well as a wide variety of vegetarian dishes and halal dishes.

For the formula handed over by Fujin, Master Xu was like a treasure, and he and his daughter-in-law worked together and seriously. They also have a teaching task: when the Queen Mother's Restaurant opens, there must be a group of excellent cooks to cook in the restaurant. Fu Jin is ready to choose among the chefs in the house.

While cooking meat dishes, Chef Xu also did not forget to make vegetarian dishes. The recipe for the vegetarian dishes that Yun'er brought back was at least eight thousand. Master Xu and the woman almost never left the kitchen. Fu Jin handed over the money to Master Xu for the purchase of ingredients, and asked him to buy them on the street himself, which must be of good quality and fresh.

Fu Jin staggered the formula and handed it over to Master Xu, all of which were well thought out. In order not to be aware of the local flavor of the dishes, all the recipes of the dishes with the place name were removed. For example, the vinegar fish in the West Lake, and the West Lake in the Qing Dynasty also have the West Lake. Hangzhou is a place name that everyone knows, and the Queen Mother will not doubt it in the future? Then it's called vinegar fish, and don't delve into where the vinegar fish is. Anyway, it's just a recipe, you just do it.

Master Xu doesn't investigate how the formula came about, he cares about the specific compatibility and practice of the formula. Although he cooks vegetarian dishes for the prince, he is not opposed to being able to cook meat dishes, and he himself is not a vegetarian. For Fu Jin, he didn't hide the formula to himself at all, and he was so moved that he wanted to kowtow to Fu Jin several times.

Fu Jin has never been greedy for other people's credit, and clearly told Master Xu that if he wants to thank Master Yun, the recipes are all brought back by Master Yun.

Fu Jin also told Master Xu about the knowledge of sterilization and disinfection of ingredients that Yun'er told her, and how to cook for better digestion and absorption. How to mix the color can increase the beauty of the dish, how to reconcile the taste to stimulate the appetite, how to adjust the juice to make the dish more delicious, how to cook the dishes together without violating taboos and increasing nutrition. There are also techniques for mastering fire, characteristics of heat transfer in water, heat transfer in oil, and heat transfer in salt and steam. Explain the methods and principles of mastering the heat in a language that they can accept. These are all theoretical things, but they are very important.

This knowledge was somewhat comprehended by Master Xu in his daily practice, but it was not systematically divided into categories. There are also skilled chefs in the big kitchen of the mansion, can you enter the palace without two strokes? Especially Chef Xu, the vegetarian dishes are particularly good. It was because of this that he was sent by the Queen Mother to the palace on an errand. The chef who descended from the imperial kitchen to the mansion, but he was very happy. Waiting for the queen mother, the emperor and the concubines in the palace, but there is a possibility of being convicted at any time, Rui Wangfu is much more relaxed, and he is very comfortable here.

Fu Jin really admires Yun'er's amazing memory and comprehension ability, as well as her vigorous and resolute and free and easy style. Yun'er successively wrapped the books for cooking and making clothes in her room and gave them to Fujin. Fu Jin carefully put away these books from more than 200 years later, and put them properly in a place where his personal grandmother could not touch them.

Fu Jin said to Yun'er gently, "Sister remembers what you said. Our ordinary people in the Qing Dynasty are still very poor, many families can't afford to eat meat, and vegetarian dishes can be attractive if they are cooked, and the price will not be very expensive. Besides, there are many people who believe in Buddhism, they may come to our restaurant to eat, like a monk who walks on his feet, and he can't go hungry if he doesn't come, and then he believes in **** people who don't eat pork, and they can also eat in our restaurant. ”

"You really can, you are farther than Yun'er thinks. Someone in the foreign land interviewed centenarians about the secret of longevity, and most of the answers of the old people were vegetarian, followed by optimism and hard work. Optimism includes open-mindedness, not caring about trivial matters, and not getting angry when you suffer losses. ”

"Yes, yes, delicious food is not a magic weapon for fitness, and worldly benefits are not permanent."

"Sister, what is this pan for?"

"This is a pressure cooker that can steam rice." Saying that, he told Fu Jin and Master Xu about the characteristics and use of the pressure cooker, and told Fu Jin and Master Xu that the people of the Qing Dynasty make rice, basically scooping rice, and when the rice is half-cooked, it is fished into the basin, and then steamed in the pot, such rice is very soft and scattered, but the nutritious rice soup in it is thrown away, which is a pity. Yun'er steamed a pot of rice in a pressure cooker, and sure enough, the rice was very fragrant and delicious. Only then did Fujin know that rice could be steamed directly. This kind of rice is not only strong, but also rich in flavor and nutritious, and it will be steamed and eaten later. Yun'er told Fujin that her eldest sister taught her that this is how rice is steamed in foreign lands. The pressure cooker can also cook meat that doesn't like rotten, and cook it until it is deboned. ”

Fu Jin didn't know what nutrition was, and Yun'er told her that it was the part that was beneficial to people's bodies and nourished people.

Fu Jin asked Yun'er about the purpose of another kind of frying pan, and Yun'er told her:

"This pan is for sautéing popcorn, if you toss the corn with cream and sugar, that's it

It's even more delicious, it's called creamy popcorn, and this one is better than stir-frying in a big pot.

"Sister, when I heard you, I was about to drool. The people over there can eat and play. ”

From the seasoning Yun'er gave her, she found ready-made flexible packaging seasonings such as hot sauce, jam, and pickles, copied the above materials, and began to try to make them. Among them, there is a Korean hot sauce called "myo bibimbap sauce", which can be eaten directly by mixing it with rice, noodles, and side dishes. Although it is spicy, it is very delicious.

In fact, the ingredients of this "wonderful bibimbap sauce" are not very complicated, nothing more than chili, radish, sugar, salt, monosodium glutamate, shrimp paste, vinegar and other ingredients.

The recipe is written on the bag. There is no specific share ratio, and you need to be flexible in the production process. There are also ready-made seasonings such as cold salad, stewed chicken, fish stew, fried chicken, dumplings, and Ah Xiang Po sauce, all of which have recipes. Of course, you don't need Fujin to do it himself, just tell Master Xu to take two mouths and make a rough girl.

At the beginning, Fu Jin found that many recipes on the seasoning packages contained words such as refined salt and monosodium glutamate, chicken essence, and curry powder.

It is even more confusing what monosodium glutamate, chicken essence, and curry powder are used for. There is no choice but to consult Master Yun, Yun'er understood as soon as he said that refined salt is also called iodized salt, which has the same effect as large-grain salt, and at the same time can supplement iodine without growing thick neck roots. MSG and chicken essence are seasoned, so I tried it, put it in the dish and soup, and it tasted much more delicious. (To be continued.) )