Out of the city of Tokyo, the team of Huanxian Hou returning to his hometown walked all the way southeast along the official road, and arrived at Chenliu at noon. Pen fun and pavilion www.biquge.info

Speaking of Chen Liu, I have to mention three celebrities who have a relationship with Chen Liu, Cai Yong, a great writer in the Eastern Han Dynasty, and Cai Wenji, his talented daughter, are Chen Liuren, and one is Cao Cao who raised troops to coerce the Son of Heaven in Chen Liu.

And when it comes to Chen Liu's most famous delicacy, it has to be tofu sticks.

At first glance, it is a little misleading, but in fact, tofu sticks are not sticks made of tofu, but foods similar to the tofu skin in the south.

It's just that the local people are very clever in making the layer of skin floating on the soybean milk in the process of making tofu, pick out and roll it up with long chopsticks or straw, steam it up after drying, pull out the chopsticks or straw, and dry it again like a hollow stick, hence the name.

When eating, it is also necessary to soften the bean skin by steaming, and then whether it is served with green vegetables, or stir-fried with oil, or simmered soup, it is a simple and simple delicacy.

The most valuable food is the bean skin, which is rich in a large amount of calcium and soy lecithin, which can not only supplement calcium to the human body, but also effectively prevent arteriosclerosis and prevent cardiovascular and cerebrovascular diseases.

In general, the consumption of meat by the ancient Chinese people was relatively small, but the wise ancients discovered that eating soybeans could effectively fill the nutritional deficiency of protein.

Because the direct consumption of soybeans is easy to cause nutrients to be easily absorbed by the human body, and it is easy to cause indigestion, so the invention and consumption of tofu and the ancillary products produced in the process of producing tofu reflect the wisdom of the ancestors.

There are different habits and methods for eating tofu in various parts of China, and Chen Liu's tofu stick is a very typical one.

Yang Huairen prefers this kind of food with a light bean flavor, so he bought a lot of bundles of tofu sticks, one is to make them at any time on the road, and the other is to return to his hometown as a souvenir as a gift to relatives and friends.

After a short rest, continue to drive along the official road, and stay overnight at the Yongqiu boundary. Yongqiu is the Qixian of later generations.

Yongqiu is located on the main road to Beijing from the southeast, and the post house is much larger than the post house in the ordinary county seat, perhaps in order to please the officials who entered Beijing from the south of the Yangtze River, the backyard of the Yongqiu post house even built pavilions that do not lose to the south of the Yangtze River.

The layout in the building is also less straightforward in the north, and more graceful in the style of a water town in the south of the Yangtze River.

Seeing that the team came out of the city of Tokyo, although the owner who took the lead was young and only had a few family members with him, he pulled dozens of carts of belongings and was protected by hundreds of military-looking people, so he guessed that this young master was not small.

So he instructed the kitchen to prepare a set of meals to entertain Yang Huairen, but Yang Huairen refused.

"Lord Yicheng don't need to bother, we have been walking for a day, and people are sleepy and tired, so it is not suitable to overeat. Besides, I usually eat a lot of big fish and meat, so I won't taste the local specialties of Yongqiu today. ”

Yicheng was embarrassed when he heard this, Yongqiu's specialties are garlic and pickles, and he can't entertain guests with pickles, which is too cold.

But Yang Huairen doesn't care, the pickles are crisp and delicious, and they can adjust the diet, and garlic is a perfect match with mutton.

Yang Huairen's hands were inconvenient, so he had to teach an apprentice who accompanied him how to fry mutton with garlic, and the apprentice would do it for him.

Slice the fresh lamb hind leg meat, put it in a large basin to marinate to taste, add a little salt, frosting, rice vinegar, soy sauce, and rice wine to the large basin and stir well.

Then sprinkle a thin layer of starch on the lamb, then add a little brine for boiling peppercorns and an appropriate amount of egg white, stir well again and marinate for about a quarter of an hour.

Peel and wash the garlic and slice it, the amount of garlic can be prepared according to personal taste, and the weight ratio to mutton is generally 1:4 to 1:5.

First, the marinated mutton is fried in six or seven ripe warm oil, which is the process of lubricating oil, and the purpose is to preheat the mutton first.

Because the mutton is tender and easy to cook, if you stir-fry directly, it is easy to cause uneven heating of the mutton in the process, resulting in burnt and affecting the taste.

Slide the lamb over the oil, remove it, set aside and drain the oil for later use.

Leave the bottom oil in the pan, cook until fully cooked, add garlic slices and stir-fry until fragrant, then add lamb and a pinch of salt and stir-fry.

There are also two ways to do it here, you can go directly out of the pot, sprinkle some cumin powder and eat it directly, and the mutton will have a burnt and crispy taste.

Or at this time, add the sauce and cook it for a while, and the mutton made by this method will have another smooth and soft texture, which depends on each person's different tastes.

The group was full of wine and food, rested for the night, and continued to set off before dawn the next day.

After all, it was still within the confines of Gyeonggi Province, and Yang Huairen always felt uneasy, as if someone was always watching his every move in the dark.

Although he said that he was the hall master of the Golden Jutang and the supreme official, in fact, he was not familiar with most of the people under his hands, and it was good to let them do things for themselves, but he was still not very relieved, because there must be an eyeliner placed by the Empress Dowager beside him to monitor his every move.

He doesn't like the feeling of being stared at all the time, but he can't get things on the table and pull out those eyeliners, which exposes his mind that he is not working for the Empress Dowager Gao.

Therefore, Yang Huairen can only eat all the way and make those who are staring at him greedy.

The next day, after passing Xiangyi, that is, Sui County, Yang Huairen tasted a lot of Sui County's special snacks Jiao Bao Bao, which is fried by mixing mung bean flour and millet flour and grinding, which is very similar to the crisp taste of snacks later.

After leaving Ningling, it was to the east and west of Jingxi Road, and I hurried non-stop, and came to Nanjing Yingtianfu at night, which was Shangqiu in later generations.

In the Song Dynasty, the most famous specialty snack of Yingtianfu had to be made for the very distinctive Songcheng water dumplings.

Break the dead dough bun into a finger-sized bun block, soak it slightly in warm water, and then fry it until the skin is crisp yellow, and then take it out and immediately put it in the sugar juice that has been boiled in advance to soak it and quickly take it out.

The taste is sweet caramel on the outside, but fresh bread on the inside, and it is another sweet and delicious flavor when it comes together.

Because the bun is soaked in water twice during the production process, it is named Shuiji.

Yang Huairen originally planned to turn around from Yingtianfu on the third day, turn to the northeast, and go to Weishan Lake to taste Weishan Lake snakehead and drunken crabs, but suddenly remembered that this was the Song Dynasty, Weishan Lake had not yet been formed, and now it was just a depression, so it was changed to go directly to the north to see what today's Liangshanbo is like.