Li Zhongyi doesn't know how to roll noodles, which requires the help of the stall owner, this is the first time Han Xianglan has seen it, and it is inevitable that there is some freshness.

In the past, in the mansion in Kaifeng, Li Zhongyi didn't care about the prime minister's physique and identity at all, and he didn't consider the ancient precepts of the gentleman and the cook. He often goes down to the kitchen to toss some stir-fried vegetables, pasta and other foods, and he always enjoys it.

Han Xianglan never understood why a man with a high position and power always likes to go down to the kitchen to toss?

Han Xianglan, who was born in a famous family in Youzhou, naturally understands very well that the more wealthy she is, the more important the rules of her concubines.

Before Li Zhongyi made his career, not only was he not favored, but he also had no status at all, and he was repeatedly bullied by the eldest woman Cao Shi with excuses.

Maybe I couldn't even eat enough at that time, right? Han Xianglan thought that she had found an accurate answer, and her eyes turned around, staring at the man making wontons with interest.

The wontons of this era are generally called "dumplings" in the territory of the Great Zhou Kingdom in the north, and are characterized by thick skin and large filling. In Chengdu in Shu Kingdom, it is "copying hands", characterized by thin skin and many fillings, this kind of copying hands has a variety of names in the southern region, such as: noodles, flat food, wonton, clear soup and so on.

When Li Zhongyi is okay at home, one of his favorite foods is the thin-skinned copying hands.

Late at night, a pot of thick chicken soup is simmered over a patterned fire. Before breakfast, first cook the wrapped copy hands in clean water, and then put them in a large soup bowl, add chicken broth, sprinkle a handful of wild onions, and add Li Zhongyi's secret "monosodium glutamate", alas, the taste is really great.

Before the invention of synthetic monosodium glutamate, in the long history of the Celestial Empire, the most important secret skill of chefs was not actually a white case or a red case, but a method of mastering how to "improve freshness".

As the prime minister of the dynasty, Li Zhongyi naturally participated in many palace banquets. However, even in the most important banquet of the entire Great Zhou, all the food lacked an extremely important seasoning - MSG.

In these years, even the condiments of the emperor's house, that is, all kinds of expensive spices. The palace chefs have not yet mastered the art of grinding mushrooms into powder and seasoning them.

However, Li Zhongyi is very different, he not only knows the seasoning method of grinding mushrooms into powder, but also masters the method of freshness that the world does not understand at all: drying seafood such as sea intestines, grinding them into powder, and sprinkling a little into them when stir-frying vegetables or making soup, the whole dish immediately turns from a grass chicken to a phoenix.

In later generations when ingredients were abundant and cheap, it was a good choice to use MSG for home-cooked food. Because there are so many rich ingredients, even if it is a bottle of old godmother, it is better than what the emperor ate in the past. Because, there is always a way to bring out the umami.

However, in the case of poor ingredients and inability to obtain abundant ingredients cheaply, seasonings that can replace MSG are an indispensable secret weapon that will have a huge impact on your quality of life!

In the era of imperial power, judging the level of palace chefs, dishes and fancy knife skills, etc., actually belonged to the category of basic skills, and being good at freshness was the only criterion to distinguish between mediocre chefs and chefs.

At the end of the Qing Dynasty, Shandong's Shandong cuisine was able to sweep the whole country, and the most important factor was that Shandong's chefs mastered the use of seafood such as sea intestines, dried and ground flour, and played a role in partially replacing monosodium glutamate.

All in all, in the ancient chef world, as long as the chef mastered the special method of freshness, he was a well-deserved top chef.

The stall owner had obviously rolled the dough very thinly, but after Li Zhongyi saw it, he was still very dissatisfied and asked him to continue rolling it thinner.

"This big official, it's already very thin, look at ......" Even if the stall owner took the money, his main business achievements were invisibly denied by Li Zhongyi, and there was some resistance in his heart.

Li Zhongyi smiled, didn't continue to give the stall owner money, but pulled down his face and said: "Just do what I say, you know, what I taught you is the technique of making a small fortune, understand?" ”

The stall owner saw that Li Zhongyi's face was not good, and that although he was dressed very ordinary, he was not angry and arrogant, so he didn't dare to talk nonsense anymore, and obediently followed Li Zhongyi's instructions and complied with 1510.

When everything is ready, it is the part that Li Zhongyi is good at. I saw that he lifted the hem of his shirt and stuffed it into his belt, and the whole process was as natural and smooth as his peers.

Han Xianglan looked at it with a smile, the man put the wontons in the pot and boiled them, then carefully washed the two large porcelain bowls, chopsticks and a spoon of coarse porcelain, and scalded them three times with boiling water before stopping.

Li Zhongyi put soy sauce, aged vinegar, chopped green onion and other seasonings in advance in a large bowl of coarse porcelain, and then beckoned Chu Xiong to his side, and took the powder of the sea intestine grinding, shrimp skin, and a small piece of boiled lard wrapped in oil paper from his hand.

Waiting for the water to boil once, Li Zhongyi scooped up a spoonful of boiling water with a spoon and poured it into two large bowls.

"Hey, it's so fragrant......"

"Good Fragrance ......"

Li Zhongyi didn't hear everyone's shouting and screaming, and after the water boiled three times, he quickly used a clay colander to remove all the hands in the pot and pour them into two large bowls.

"Lady, try it, how is the craftsmanship of this big official?" Li Zhongyi picked up a large bowl of his hands with both hands, and held it to Han Xianglan's hand with a smile.

Don't look at Han Xianglan, even the girl gave birth to Li Zhongyi, she has never tasted the food that Li Zhongyi personally did, and for a while she had mixed feelings, staring at the man directly, and completely forgot to take the copy.

Recently, Li Zhongyi has been leading his troops to attack the city and plunder the land, and he has not taken the opportunity to cook in person. Today, he finally found an opportunity to show his hand, and after working for a while, his mood is more comfortable, and he naturally doesn't care about his woman's gaffe.

"Look at me I'm really a pig's brain, such a big bowl of soup and water to eat, put it on your hand, what if it gets hot?" Li Zhongyi simply took the big bowl and put it on the oily small square table.

Han Xianglan's maids didn't take them out to go shopping, she was excited, and sat directly on top of the greasy little Maza.

The travel of famous ladies is not only taboo, but also pompous. If it was in the past, the maids should first wipe the little horse tie, then put on a silk handkerchief, and burn sandalwood at the bottom of the table before Han Xianglan could sit down.

However, Han Xianglan's very down-to-earth demeanor was extremely satisfying in Li Zhongyi's eyes.

This person is too easy-going, completely unscrupulous, but easy to be underestimated. However, you can't put up a mess on the wrong occasion.

Li Zhongyi has never cared about the nickname "copper stinky" given to him by the civil official group, because his capital is unusually strong, and there is no need to care about the screaming of mosquitoes and flies.

People in the temple have a little strength, a few words, and a few things!

One day, after Li Zhongyi has mastered the highest real power in the entire Great Zhou, the high-ranking official who gave him the nickname "Copper Stink" may still be able to sleep? ()

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