The cook wiped his hands and said with a smile: "I have killed chickens for decades, but I don't know that chicken blood can be used as soup." ”

Su You said with a smile: "Not only chicken blood, but also duck blood, pig blood, cow and sheep blood." ”

The cook snickered: "That...... How is Xiao Langjun going to cook this chicken blood soup? ”

Su You is not in a hurry: "Uncle cook, let's hang the chicken soup first." ”

The cook hurriedly replied, "I'm familiar with this. ”

Su You nodded and advised, "Before the soup, you cut off the breast meat, I have another use." ”

The cook has been shocked by the trick of turning Su You's chicken blood into blood, and at this moment, there is nothing to say, just do it.

After boiling the chicken over the heat to remove the foam, adding ginger slices and peppercorns, Su You asked the cook to remove the open flame, only use charcoal to cook the soup, and then said to the cook: "Uncle, look, now this soup only occasionally bubbles, just keep this temperature." ”

After speaking, he put the mulberry paper he found in the study on the crockpot where the chicken soup was boiled, and tied it with a rope.

After that, the breast meat is processed.

Su You stood on the stool and asked the cook to remove a small amount of fascia on the surface of the chicken breast, put it in a pot and add water and rice wine, green onion and ginger to boil, boil over high heat, turn to low heat and cook for two moments, then take out and drain the water and let it cool slightly.

After that, the chef is instructed to use a rolling pin to easily press the chicken into shredded chicken.

Don't think about the wok, only find a small copper pot with a thick bottom, Su You asked the cook to put a little oil in the pot to heat, then pour in the shredded chicken, add salt and a little caramel and stir-fry over low heat.

After a quarter of an hour, when the shredded meat had become fluffy and its color had turned golden, Su You asked the cook to bring the copper pot down and beat the shredded meat with an iron chopstick like a beaten egg while it was hot.

The shredded meat becomes fluffier and lighter in color, and finally turns into a yellowish minced meat.

The cook was so tired that he was sweating profusely, and after Su You stopped, he found a handful of chopsticks and gave it to the cook: "Uncle, try it." ”

The cook carefully licked a little chicken minced chicken in his palm into his mouth, and his eyes suddenly lit up: "Ouch! How...... How is it so delicious! ”

In later generations, there was a famous snack in Shuzhou, called slag noodles, the reason why this noodles became famous is that before MSG was not popularized, a seasoning was added to the noodles, which was the chicken floss that could be used to replace MSG.

Pour the chicken floss onto the plate and let it cool, Su You said: "This method can be taught to you, in the future, if you cook at home, such as Banniang who has lost your appetite, you can try to add some, not too much, just stop at seasoning." ”

The cook was full of joy, and shook Su You's face again and again: "Thank you, Mr. Xiao, thank you, Mr. Xiao, you have given me a craft to stand up." ”

Only then did he cook half a meal, and the title of Su You, in the chef's mouth, changed from Xiao Lang, Xiao Langjun, to Xiao Mister.

Su You said with a smile: "If you want to rely on this thing to stand up, I'm afraid it's still a little worse." There is no end to learning, and there is no end to the same art, I just usually like to think blindly, and I happened to come across a suitable one, so I wrote it down. The master said, 'You don't get tired of eating, you don't get tired of being fine', and the word fine is not only the truth of cooking, but also the truth of learning. ”

The cook wiped his hands: "I don't understand this, but I can talk about the master's truth from cooking, and Mr. Xiao will definitely want the title of the gold list one day." ”

Su You pursed his mouth and said with a smile: "Then thank you Uncle Jiyan, let's continue cooking." ”

Next, let the cook chop half a catty of mutton filling, and add a bowl of dried mushrooms, yellow flowers, and dried bamboo shoots to the chicken soup, and then let him pick cabbage.

The variety of vegetables in the Song Dynasty was not as rich as in later generations, but there were some such as woad and mustard.

Woad, that is, the original cabbage, belongs to the four seasons in Meishan, which is just right for use.

Su You asked the cook, "How many hosts do you have in your house on weekdays?" ”

The cook replied: "This is a bookstore, and the ladies don't come much on weekdays, just the old man, the lady, the lady, the lady, the eldest man is in Jiazhou with the master, and comes back once in a while." ”

Su You said: "Oh, then prepare four woad hearts, don't use the green leaves, just leave about one or two golden leaves." ”

The cook was a little reluctant: "Little sir, this is too wasteful, isn't it?" ”

Su You squinted his eyes and pouted slightly: "I didn't say that you should throw away the rest, but the old men and ladies eat more finely, and you just eat a little coarse." ”

The cook suddenly said, "Hey! Look at my brain! ”

After the chicken broth is hanged, Su You skims out the oil, then lets the cook boil the fire, and after the remaining oil is washed away by the tumbling chicken broth to the edge, the chicken broth is served from the oil-free part in the center.

The cook has been in surprise and excitement today: "Little sir, this chicken soup, this chicken soup is so clear!" ”

Su You was quite satisfied, and replied with a smile: "This is the correct way to open the chicken soup." ”

The cook shook his head: "Your Su family, cooking is really meticulous, this is the heritage of a wealthy family." ”

Su You said with a smile: "The Cheng family is also my Meishan Jiangqing family, uncle, your cooking skills also have to match!" This chicken soup is only halfway done now. ”

The cook was stunned and surprised: "It's only half?" ”

Su You said with a little pride: "Look at it, you can really learn half a big dish by learning this dish." ”

After speaking, wrap the meat filling in gauze, re-burn the oil-free chicken broth, and then take the gauze bag and keep putting it in the chicken broth, take it out, and scrape off the adsorbed impurities on the gauze wrap with the edge of the bowl.

The subtle impurities in the chicken soup are constantly sucked out of the chicken soup, getting clearer and clearer, and finally it becomes like a pot of boiled water.

The chef can be sure this time, this craft is definitely unique to the Su family: "It's not that I said, even if it is a big family in Shuzhou, it is not as meticulous as you." This is what your family brought from Zhao County, right? ”

Su You smiled secretly in his heart, this boiling cabbage is a famous Sichuan dish after a thousand years.

Take four small gray-colored porcelain bowls and cut the choy sum into the bottom in a ray shape until the yellow leaves are there.

But it is not completely cut, then put it in the fence, pour the chicken broth and blanch it, put it in a small bowl, and pour in the consommé with fine salt, and the dish is finished. Choy sum is still a whole, but it will fall apart as soon as it is clamped.

After making this dish, Su You looked at the cabbage sum lying in the clear soup in a few bowls, and said, "The material is limited, so it can only be like this." Next, the blood is boiled. Is there sauerkraut? ”

The cook looked puzzled: "Sauerkraut? ”

Only then did Su You react: "Cabbage, the kind that makes the noodles." ”

The cook said, "Oh, there is." ”

After speaking, he opened a jar covered with muslin and pressed a grapefruit as a stopper: "This." ”

A rotten and sour smell came out, and Su You hurriedly stopped: "Forget it, you can't use this, my uncle, what are you?" ”

The cook was very aggrieved: "I have a lot of salt, if this is not suitable for you, Mr. Xiao, there will be no suitable for you in Manmeishan City." ”

Su You frowned, and his little face collapsed: "The way of cooking, ingredients first, blending second, this seasoning is not good, the dish will not be done well, not only has nothing to do with salt, but also has problems with this device, this anaerobic bacteria need to be cultivated in a low-oxygen environment, I want to be dignified Shuzhou cuisine......"

Speaking of this, seeing that Uncle Cook's eyes were circling in circles, with a blank face, he suddenly reacted and hurriedly shut up, hey, it's too much.

Shuzhou cuisine, there is no yet.

I had to touch my nose silently and said, "Forget it, let's have a chicken blood tofu, there is always tofu, right?" ”

The cook was relieved: "Yes, this one does." ”

Commanded the cook to tighten the wangzi with chicken broth, and then made a two-color tofu with chicken fat, and by the way, he passed on the uncle's technique of thickening, and said to the cook: "Uncle, please ask someone to send the dishes to everyone, and I will personally deliver them to Banniang." ”

The cook said repeatedly: "Eh, today my kitchen can be regarded as showing a big face!" These two dishes are so delicate and beautiful. ”

At this time, Shiyue came, carrying a medicine bag in her hand: "Little sir, I grabbed two copies of the medicine you wanted, and this is the prescription, but I stared at the shopkeeper and didn't let him copy the prescription." ”

Su You put away the recipe and said, "I'm sorry for you, did the shopkeeper ask anything?" ”

Shiyue nodded and replied, "I asked, saying that this recipe is too weird, I don't know what kind of disease it cures." ”

Su You laughed: "This recipe is the best way to cure hunger, and it is also a first-class effect to deal with poor appetite." ”