Qinghe Hou and Jiancheng Hou in Chunfang Garden a tense and exciting stud gambling game soon spread, and soon became a hot topic of discussion among the princes, princesses, wealthy businessmen and other classes, while discussing the win or loss, many people also want to see the legendary playing cards and this exciting stud what kind of game, even Qinghe Hou has to lose.

This kind of game that even the disciples of the Immortal Family can't control must also be a high-end game from the three volumes of the Book of Heaven, because I heard that it is full of some strange patterns and characters, and the name is also very strange, what is it called a sharp hook preserved egg.

And I heard that Qinghe Hou said, this kind of poker is a variety of ways to play, it is simply the best game tool for home travel, two people and three people or even five people and ten people can play together, it can be called an entertainment artifact, more interesting than mahjong.

When the news reached Qinghe Villa, Yu Wuya was naturally very interested, so Chen Xu took out the playing cards to teach him to know the cards, and then explained in detail how to play stud.

"Yes, yes, this poker card is born to be a game game, much more fun than dice, and more refreshing than mahjong this brain-using entertainment game!" After listening to Chen Xu's explanation and demonstration, Yu Wuya was full of praise, and after pulling Chen Xu to block a few games, he found that Chen Xu was not very interested, so he happily took the poker to find a group of stewards to gamble.

"Why is my brother still like a child who doesn't grow up?" Shui was crying softly, looking at Yu Wuya, who was screaming and leaving, crying and laughing.

"Brother Yu is like this by nature, this is his true face, I like it very much, let's go, accompany me to see if the preserved eggs I made last time are good!" Chen Xu took the water gently and the two went to the kitchen.

Under the pergola of the kitchen courtyard, several clay pots and more than a dozen two-foot-high clay pots are placed side by side.

In these clay pots are pickled eggs, duck eggs, pickled cabbage, pickles, pickles and other daily flavor dishes, these dishes have to be eaten almost every day, in the morning steamed buns and flower rolls with pickles and kimchi porridge are particularly appetizing, and the dishes made of pickled sauce are also varied, wheat sauce, soybean paste, tofu, nepeta, mother-in-law, ginger, cucumber, garlic, shallots, garlic, carrots, white radish, carrots, and even dry fried pseudo-Lao Gan Ma beef sauce and small fish sauce and so on.

China is a civilization with the longest inheritance of agricultural civilization, since the beginning of knowing how to gather and hunt, it began to learn to make pickled meat and dried vegetables to store food for the winter, and then with the development of civilization, the farming habits of autumn harvest and winter storage have made making pickled vegetables and dried vegetables become the basic skills of the people.

Although all civilizations on the earth have skills for storing meat and vegetables, the Chinese are obviously strengthened, the skill tree grows particularly tall and thick, all kinds of creatures in the world, in the eyes of the Chinese, there is nothing that cannot be pickled and marinated, as for the skill tree of cooking can no longer be described in words, the branches are lush and fruitful, and any drop of a leaf is a table of deliciousness.

Pickled ginger and chili pickled cowpeas can only be regarded as home-cooked picks, and only those who have eaten pickled apples, dates, and oranges are considered advanced, as for higher-level legends, such as pickled octopus scorpions or something, but Chen Xu has never seen or eaten it, and his realm and status have not been able to touch the ceiling of Chinese food...... He won't.

Therefore, after he crossed over, until now it is just based on some hearsay and gourd painting scoop production in later generations, and the eight hard dishes known as the Qinghe Hotel Town Store are almost all only taken from the familiar names of later generations, as for the taste and texture in Chen Xu's opinion, they are not on the table.

Therefore, his main dietary inventions are still limited to some home-cooked dishes and common snacks, such as steamed buns, dumplings, noodles, barbecue, stinky tofu, dried stir-fried fish and shrimp, spicy snails, spring rolls, donkey meat, roasted pork and steamed buns, and then make some improvements according to the various pickles and pickles that the people of Daqin have long been familiar with, such as pickles and pickles.

In recent years, with the emergence of tea tree seed oil and sesame oil, as well as the improvement of living status and the introduction and cultivation of various vegetables, the dietary structure of the people of Daqin has undergone earth-shaking changes.

In the past, the poor salt could not afford to eat, but this embarrassment has been greatly improved in the people, Daqin has a vast area but a sparse population, there are salt production in the southeast and northwest, especially sea salt, although the quality is not good, but all the salt added up is enough to ensure the living supply of the people of Daqin, and since the conquest of the Xiongnu and Yueshi, there are many salt lakes and salt mines have been discovered, the Yueshi and the Xiongnu have traded with Daqin business, salt is the third pillar industry second only to cattle, sheep, horses and wool and fur, which greatly supplements the salt demand of Daqin.

In fact, Qinghai has the most salt in China, but at the moment Qinghai is still a wilderness, only a few Qiang tribes are nomadic among them, and the plateau and Kunlun Mountains are rugged and difficult to travel, both collection and transportation are too difficult, no one wants to take risks.

And the core seasoning of all pickles, pickles, pickles, and pickles is salt.

Nowadays, Chen Xu's family has endless salt, and it is all well salt transported from Bashu for the royal family, which is completely pure table salt and almost does not contain any impurities.

There is enough good salt, there are all kinds of fresh vegetables and vegetables, sesame oil, green onions, peppers, garlic, ginger mustard, star anise, cinnamon, cardamom, perilla and other spices, in addition to opening chili peppers, Chen Xu knows that all the seasonings for making various dishes in later generations are almost readily available, so over the years, Chen Xu has also successively instructed the chefs and cooks in the house to make a variety of pickled dishes with unique tastes, pickles, sauerkraut and pickles, and these appetizing snacks are also gradually spread in the Qinghe Hotel. Moreover, every time Chen Xu makes a new dish, he will write down the detailed recipe and production method and publish it in the food edition of Daqin Metropolis Daily, and he will also arrange for the chef in the house to teach the imperial chef in the palace.

The first emperor is also an ordinary man, eating, drinking and lazar is no different from ordinary people, and before Chen Xu appeared, he still couldn't eat delicious vegetables in winter, or even a bite of stir-fried vegetables, and the imperial chef in the palace always had only two ways to cook, one was broiling, and the other was sauce after cooking.

And the original sauce Chen Xu has also seen, the soybean sauce is called soybean, which is generally not accompanied by vegetables, it is used for seasoning like onions, ginger and garlic mustard, and there is a kind of meat and wheat noodles mixed with salt and wine after fermentation is called sauce, which is used to dip and eat, the taste Chen Xu does not want to mention, there is a smell, but the people of Daqin call it fresh.

However, with Chen Xu's deepening reform of Daqin's diet for so many years, other people's families are not very clear, at least the diet of his Qinghe Marquis Mansion is basically no different from that of later generations, and even eats more clean and hygienic, all the ingredients are green, natural, and organic food without preservatives.

But in any case, there are endless fresh dishes, Chen Xu's demand for pickled vegetables is not too strong, eat a little every day to adjust his appetite, and he will definitely not eat a lot, especially the wives in the family have been pregnant and given birth to children one after another over the years, and they eat less pickles and pickles, but the people in the house prefer these convenient and simple heavy foods, so the housekeeper arranges to make more than 20 jars of pickles of various styles for the servants in the canteen outside for the servants to eat, These pickles in the kitchen of the inner courtyard are exclusively for the consumption of Chen Xu and other owners in the inner courtyard, and both the raw materials and the production must be more clean and hygienic.

The last time I made poker, Shui Qingrou was very strange why Chen Xu called Q preserved eggs, so he asked what preserved eggs were, and Chen Xu remembered that for so many years, he still had a great food that could be called against the sky in the dietary inheritance of Chinese civilization that had not been invented, that is, preserved eggs.

The controversy and disagreement of preserved eggs in later generations is quite large.

Chinese like it very much, foreigners are disgusting.

The peeled preserved egg seems to contain a strange and mysterious small universe, strange colors and peculiar flavors, so that foreigners avoid it and call it at the same time: the devil's egg.

Well, in fact, Chen Xu admits that many Chinese actually don't like the appearance and taste of preserved eggs.

But that didn't stop the huge controversy over how to stir-fry preserved eggs into a world-famous Chinese dark dish.

In the pergola in front of him, there are several clay pots sealed with leaves and yellow mud that are pickled eggs by Chen Xu, and a jar of salted eggs is also made at the same time.

Salted eggs Chen Xu has seen his mother do before, and he can use eggs and duck eggs, and the production method is also very simple, that is, use cold boiled water, salt and rice wine to stir evenly, put the washed and dried eggs into it and completely soak them in water, seal and store them for almost a month before eating.

Preserved eggs Chen Xu has never done, but he has eaten a lot, the preserved eggs bought back are wrapped in a layer of mud bran outside, carefully recall that there should be lime and grain bran, and preserved eggs in the folk actually have a very widespread story, ancient people like to pour the remaining tea and tea leaves into the ashes of the fire pond after drinking tea, once a person in the fire pond when he found that an egg rolled out of it, after opening it found that the egg white inside was solidified into a brown transparent substance, there are strange patterns on it, and it smells a little fragrant, I was reluctant to lose it, so I tried to taste it, and found that the Q bomb was fragrant and had a unique flavor, so I invented the production method of preserved eggs.

From this, Chen Xu concluded that the production of preserved eggs may also require plant ash and brewed tea, and then combined, at least four things are used to develop preserved eggs, that is, lime, plant ash, tea, and grain bran.

The effect of the bran is unknown, because the composition is too complex to determine, it is estimated that it is to prevent the preserved eggs from sticking together in the tank, and at the same time there is a collision mitigation effect, if it is just like this, it can be replaced with something else, such as sawdust straw or something.

Tea water is even more difficult to explain, but according to the experience of boiling tea eggs, the biggest effect of adding tea may be to increase the flavor of preserved eggs.

The remaining two are lime and plant ash, these two are the key to pickling preserved eggs in Chen Xu's view, because these two are typical chemical preparations, lime melt water is calcium hydroxide, and the aqueous solution after the plant ash melt water is mainly potassium carbonate, and the initial preparation of the chemical laboratory is to use plant ash solution and lime water reaction to produce potassium hydroxide, and the egg white and yolk in the duck egg become solid through complex chemical reaction during the pickling process. This process of protein alienation must be a very complex chemical reaction process, which is completely different from that of salted eggs.

Salted eggs are salted eggs that continuously penetrate the salt through a high concentration of brine, and cannot change the properties of the protein, at most it only makes it salty and can be stored for a longer time.