And now Chu Peng, after finishing the last human step, the first dish Zhou Yu was completed, and then, he did not take the slightest rest, and said: "Yanran, wash the pot." ”

As for himself, he picked up the wild boar meat that had been cut, put it into the casserole, added ginseng slices, astragalus and other complementary Chinese medicines, as well as ginger, green onions, brown sugar, cooking wine, soy sauce and other seasonings, the ratio of seasoning and medicinal materials was perfectly controlled, neither destroying the medicinal effect, nor damaging the taste, and then put the casserole on a small stove on the side.

Chu Peng didn't worry about whether he could cook it at all, because he had experimented that even if it was a soup that needed to be boiled all day, it tasted mellow in just one hour, which was not worse than the taste of ordinary people who boiled it for a day at home, so now for all dishes, Chu Peng didn't need to prepare in advance, no matter how hard he remembered, he could cook it on time.

Seeing that the iron pot had been washed, Chu Peng picked up the tofu and put it in, and continued to start a new round of cooking, Shui Yanran was fascinated by it at the door of the kitchen, and the old man Wang Yi and the others were simply tormented in the hall, smelling the smell of the word "fragrant", but now it can be smelled and invisible, let alone eaten.

Originally, according to his relationship with Chu Peng, even if he went into the kitchen to steal food now, there was nothing to do, but the tragedy is here, don't forget, the old man is still here, plus he still has guests, I believe that as long as he goes to steal food, then the end will be miserable.

Therefore, now he is still sitting on the chair, but the expression on his face is tangled, and his heart is even more uncomfortable, listening to the "cooing" sound from his stomach, he mutters in a low voice: "Stomach, stomach, you just bear with it first." ”

After half an hour like this, Chu Peng finally finished all the dishes, and the whole courtyard was already full of vegetables, Wang Yi and the others seemed to be able to smell it, this is the fragrance of meat, it is fresh, and there are ......

Packing up his clothes, Chu Peng said to Shui Yanran, who had been at the door for a long time, "Okay, let's serve the food." "Words are natural, as if they were married for many years.

After that, he walked out with two dishes first, and shouted: "It's served, everyone prepares." ”

Hearing this, everyone in the hall became happy, even the broken blade with their faces together, and their eyes were fixed on the aisle.

Under the chessboard that everyone was looking forward to, Chu Peng walked out, and everyone didn't look at him, all of them were attracted by the dishes in his hands. One of them, the white and transparent shrimp and the verdant camellia, both of which are on a plate, are refreshing, and the aroma emitted by them makes everyone feel that their saliva is flowing more.

The other is in a casserole, which is full of meat that looks bright red, which is mouth-watering.

At this time, Shui Yanran also held two plates, and the dishes came out, one tofu, covered with soup, and the other was a bowl of soup, which looked very light, but looking at the other two dishes just now, I knew that this should also be a delicious dish.

Putting the dishes on the table, Chu Peng and Shui Yanran returned to the kitchen, Chu Peng took the last dish, and Shui Yanran was wine glasses, bowls and chopsticks, and the monkey wine that was packed by Chu Peng.

When Chu Peng came out again, he saw that the old man and the others were already on the table, staring at the dishes on the table with burning eyes, and even Wang Yi couldn't help but reach over and eat it, but, obviously, he was knocked by the old man.

Chu Peng smiled slightly, served the last dish, and sat up.

At this time, Wang Yi couldn't help but ask, "Boss, why are your cooking skills so good?" How did I not know? ”

"It's been like this since I was a child, besides, if you don't ask, why should I say it." For this, Chu Peng can only talk nonsense, he can't tell him that I have an adventure, besides, even if I say it, how many people will believe it.

"I didn't expect Little Brother Chu to have such cooking skills, these dishes are undoubtedly excellent in terms of color and fragrance, the color is amazing, it feels refreshing, it is mouthwatering when I think of it, I feel hungry in my stomach, and I believe that its taste will not be bad." As soon as Yang Kun's words came out, Chu Peng knew that he was a gourmet, and he was not an ordinary mouthful.

"I believe that I will not disappoint Yang Lao." Chu Peng replied lightly.

"Xiao Chu, these dishes should have names, otherwise they will be buried." The old man stared at the dish for a long time and said faintly.

Hearing this, Chu Peng's eyes lit up, and his heart was also happy, after all, this dish was made by himself, and at that moment, he stood up and said: "This dish is a famous dish, but I have changed it slightly, just like this one." As he spoke, he pointed to the dish with shrimp on the table.

"It's ......"

However, before Chu Peng's words were finished, Yang Kun immediately exclaimed: "This is Longjing shrimp, I didn't expect you to do it." ”

"What is Longjing shrimp?" Wang Yi asked at the right time, but in fact, his heart was indeed full of doubts.

"Longjing shrimp is a famous dish, but its birth was an accident. Legend has it that once Qianlong went down to the south of the Yangtze River to visit Hangzhou, he wore civilian clothes and traveled to the West Lake. When he came to Longjing Tea Township, it suddenly rained heavily, so he had to take shelter from the rain at a village girl's house, who was hospitable and let him sit and make tea. The tea is brewed with the freshly picked dragon well, the mountain spring made by charcoal fire, Qianlong drank such a fragrant and mellow tea, overjoyed, and wanted to take a little back to taste, but it was not easy to speak, and he did not want to reveal his identity, so he took advantage of the village aunt's inattention, grabbed a handful, and hid it in the dragon robe in civilian clothes.

After the rain passed, Qianlong said goodbye to the village aunt and continued to play, knowing that in the evening, he only felt hungry, so he sat down in a small wine shop by the West Lake and ordered a few dishes, including fried shrimp. But he thought that he still had Longjing tea, so he asked Xiao Er to help make tea.

When Xiao Er took the tea, he was startled when he saw Qianlong's dragon robe, and hurriedly ran into the kitchen to tell the shopkeeper in charge. The shopkeeper was frying the shrimp, and when he heard that the saint had arrived, he was extremely panicked, and made a mistake in his busyness, so he sprinkled the Longjing tea leaves that Xiao Er brought in as green onions in the fried shrimp. Who knew that this dish was brought to Qianlong, fragrant, tasted it, suddenly felt fresh and delicious, and then looked at the dish on the plate, only to see Longjing verdant and dripping, shrimp white and tender, and couldn't help but praise repeatedly, "Good dish!" Good dish! ”

This Longjing shrimp comes from this. ”

"Yes, it does." Chu Peng also secretly admired Yang Kun's knowledge beside him, but after a pause, he continued: "The Longjing shrimp I made, its shrimp contains a variety of herbs, which can replenish qi and solidify the foundation, relieve weakness, and because the lobster is still alive, it is put into the medicinal soup to absorb the medicinal surname, so the taste of the shrimp is more delicious, not only fresh, but also has a faint medicinal fragrance, very refreshing, this is what I have studied with great concentration." ”

After listening to Chu Peng's words, several people immediately picked up the dishes and chopsticks they had just gotten from Shui Yanran, picked up the shrimp, and tasted them.

"If that's the case, there seems to be a hint of sweetness in the shrimp, and there seems to be a hint of bitterness, which is endlessly evocative." The old man put down his chopsticks, looked satisfied, and exclaimed.

Chu Peng smiled slightly, pointed to the casserole and said: "This is the legendary Dongpo meat, however, I added ginseng slices, astragalus and other traditional Chinese medicines, and then cooked with seasonings, the taste of the herbs and seasonings all entered it, and the meat is wild boar, which tastes far better than ordinary Dongpo meat." ”

"This is delicious, it's just a delicacy in the world, boss, I've decided, I'll follow you in the future." Wang Yi had already started to eat when Chu Peng said it, and he was satisfied at the moment.

The old man shook his head, but his hand was not slow, and he immediately picked up a piece of meat and began to taste it.

At this time, Wang Yi, who was about to continue eating delicious food, suddenly paused, with an excited face: "I met someone I know, is this mapo tofu?" During the Guangxu period of the Qing Dynasty, a shopkeeper surnamed Wen in Chengdu Wanbao Sauce Garden had a daughter with a pockmarked face named Wen Qiaoqiao. She married Chen, the shopkeeper of an oil mill in Majiamian. Ten years later, her husband died in an accident while transporting oil. After her husband's death, Qiaoqiao and her sister-in-law's life became a problem.

The oil workers and their neighbors brought rice and vegetables to them every day. Qiaoqiao is next to each other on the left and right are tofu shops and mutton shops. She stewed minced mutton with tofu into mutton tofu, which had a spicy taste and was thought by the neighbors after tasting it. So, the two sisters-in-law turned the house into a restaurant, with the front shop and the back house, and used mutton tofu as a signature dish to entertain customers, this is mapo tofu. ”

Yang Kun nodded and continued: "Mapo tofu is very famous. Books such as "Jincheng Bamboo Branch Words" and "Old Records of Furong Words" have recorded the history of Chen Mapo's creation of mapo tofu. The late Qing Dynasty poet Feng Jiaji's "Jincheng Bamboo Branch Words" cloud: "Mapo Chen's family is still famous, tofu baked to taste the most fine, Wanfu Bridge curtain shadow moving, Hegu spring wine drunk Mr."

Chu Peng also said at this time, this is indeed mapo tofu, but I have also changed it less, because there is no mutton for the time being, so I use pork instead, so there is no mutton smell, plus this tofu has been fried for a long time with a potion, the taste is rich, the taste and efficacy are very good, especially for the elderly. ”

"This soup is a mouthful of mushroom soup." The old man was concise and to the point, and he got to the point at once.

Chu Peng nodded and said: "As we all know, there is a saying in ancient times that there is a saying about the delicacies of the mountains and the sea, and everyone may be confused about this, but there are three kinds of delicacies of the mountains and seas. It can be divided into the upper eight treasures, the middle eight treasures and the lower eight treasures.

Upper Eight Treasures: Scarlet Lips. . Monkey head. Paws. Nests. Breasts. Deer tendon. Yellow lip gel.

Middle Eight Treasures: Shark Fin. Tremella fuciformis. Anchovy. Wide belly. Masked palm civet. Hash Worm. Fish lips. Skirting.

Lower Eight Treasures: Sea Cucumber. Dragon's beard. Largemouth mushrooms. Sichuan bamboo shoots. Red phosphorus fish. Scallops. Oyster yellow. Mullet eggs.

This largemouth mushroom is one of the eight treasures, and after I cooked it, both the taste and nutritional value were greatly enhanced, and everyone can try it. ”

After seeing everyone scoop a bowl, Chu Peng continued: "This last plate, as the main dish, I chose a chicken, pure mountain pheasant, the name of this dish is very vulgar, it is called ginseng chicken soup, but it is also the only bowl of pure medicinal food, and the rest are just more or less with a little medicinal surname.

But it is different, as a medicinal diet, its medicinal surname is mild, long-lasting, sufficient, and when it comes to nutritional value, it is the most. Old man, you have to taste this dish, by the way, and you, the third child, eat two more slices of ginseng. ”

This dish is indeed made by Chu Peng, and even the ginseng slices have been put in the old ginseng for two hundred years, and its medicinal effect is so strong that it can definitely make the old man and Wang Yi make up for it. (To be continued.) )