Roughly responded to Confucius's subordinates busy with the ingredients for General Cheng's dinner, but Confucius still said that he would give me tea and change his mouth when he was busy!

I'll go, change my mouth with tea, you think this is a wedding, I don't have 9,999 red envelopes for you forever, and I don't have 10,000 and 10,000 to tell you that I am one in a million apprentices!

If I were given a special effect now, I think it would be a big drop of sweat slipping and a crow passing by with a black spot in the sky!

I told Confucius to come and wash the pineapples, pick the garlic skin, pound the minced garlic, scrape the ginger skin and cut the ginger shreds, and I started to process the live grass carp.

Scrape the scales, remove the gills, cut from the belly of the fish to remove the internal organs of the fish bubble, then chop off the head and tail of the fish, cut the fish along the backbone, and divide it into two large pieces of fish meat and a fish bone in the middle.

"Master, why do you divide the fish like this?"

"Although it is hot and dry in autumn, it is still a little cold at night, and there is just porridge and fish, so I want to make a raw rolling fish fillet porridge for the emperor, so that the body is hot and not easy to get cold."

"Raw rolled fish fillet porridge?"

"Well, it is to take the most tender part of the live fish, pull out the thorns and slices thinly, and put them directly into the hot porridge to cook and eat."

Anyway, I can't tell him that in modern times, raw rolling fish fillet porridge made of dragon fish is made with dragon fish, and there is no need to remove the thorns, and the fish is not fishy and does not need to be marinated in advance!

I took a large piece of fish meat, separated the belly of the big spiny root from the thickest and smallest part of the fish, touched the fish, used scissors as tweezers to pull out the big fish bones one by one, and took out the meat of the big fish bones and cut them up and down with the other small spines again.

Only a piece of fish meat was left into thin slices and put in a bowl, then add shredded ginger, cooking wine, and salt, stir well and marinate.

The rest of the fish was cut into strips, put on a plate, added some white wine and salt, put green onions and ginger slices, and put them in the cage drawer that came up from the atmosphere and steamed.

Confucius stacked the washed spinach on the board, and I went down with a knife to cut off most of the roots.

"Master, wouldn't this be too wasteful?"

"No, if you want to make delicious dishes, sometimes you have to give it up."

Maybe it is my profundity, Confucius was stunned, and then stopped talking.

Put the spinach in boiling water, blanch it, remove it and wring it out with gauze to remove the water.

It's a little embarrassing not to speak, so I symbolically teach a lesson and say: "You have to remember that spinach can't be boiled for too long, otherwise it will turn yellow and lose its green color." ”

"Eun! I made a note of it! ”

Salt, vinegar, minced garlic, and powdered sugar I brought from the camp were piled on top of the spinach, and a pot burned some hot oil and poured directly on the seasoning, not to mention, this sound mixed with the smell of the smell is really refreshing!

After adjusting it, I added a chopstick and tasted the saltiness, and I had to sigh: "Hey! If it were sesame salt spinach, it would be even better! ”

"What is sesame salt?" It should be Confucius, who heard this word for the first time, asked directly, and I am still glad to accept a little apprentice who dares to ask and say that he wants to learn.

"It's a seasoning made by crushing sesame seeds, adding salt, and a little pepper and peppercorns, but unfortunately there are no sesame seeds..."

"Master, what kind of sesame seeds are you talking about?"

Emmmm, how should I describe the ancients to make me seem to be an ancient normal person?

"It's the kind that is a little bit big, white and black, with a sharp top and a round bottom."

"Master, are you talking about oil hemp?"

"What's that?" Co-authored the Great Cause? It's just that the name is not Sesame!

"It's oil hemp, sesame oil is oil and hemp grinding! The doctors call it flax! We have a special land for growing hemp! ”

I'll go! The galloping of thousands of small animals in my heart! Why did I forget that sesame oil is sesame seeds! It's all to blame for the fat five, the bastard, before I asked him to ask for sesame oil when I was mixing vegetables, and he said no, I thought it was really no, and he didn't know what the sesame seeds I was talking about!

I also blame me, when I used sesame oil later, I didn't think much about it, I forgot about sesame oil and sesame oil! Hemp eggs! One kind of thing!

"Ahem, Confucius, when you cleaned up in the afternoon, did you see that there was oil and hemp in the kitchen?"

"I have never seen it, and the oil hemp is usually sent to the mill, not directly to the kitchen."

Hi! No wonder I haven't seen sesame seeds anywhere! I haven't even seen Zhao Laocai's back kitchen, and I really don't think there is!

After all, in a big business year that didn't even have potatoes and sweet potatoes, I didn't think it was normal to see sesame seeds!

"Well, then you can find somewhere to buy some tomorrow."

Hey, the little apprentice is used to run errands, anyway, he is more familiar with Wagang!

comforted himself, let Confucius taste the taste of cold spinach again, and ordered a few words about the proportion of seasoning.

"There is a trick to cold dishes, that is, in the amount of salt and sugar, three salts and two sugars in summer, and three sugars and two salts in winter!"

"Why, master?"

...... Apprentice, don't you have so many whys, I would think you were possessed by the fat five!

...... And you're asking me so many things, and I'm going to have to explain to you in ancient sayings, it's a bit tiring!

"In summer, it's hot and sweaty, so you have to add salt, so more salt, it's cold in winter, you need calories, and sugar can be supplemented, don't ask, it's too late to do anything else!"

Interrupt early!

Heat the white porridge and cook a small amount of oil in another pot to prepare for the soy sauce poached eggs.

"Confucius, chop some coriander."

I have to say that he is not the same person who has been a serious cook! It's not a star and a half that is stronger than the fat five!

Take a small bowl, one-third of the soy sauce, pour half a bowl of water, put half a spoonful of sugar and mix thoroughly.

The oil in the pot is hot, knock two eggs into it, qualitatively whiten the egg whites in the pot, wait until the bottom is slightly browned, pour in the seasoned sauce, change from frying to boiling, turn into poached eggs and put them in a bowl, sprinkle some chopped coriander, and the poached eggs with soy sauce are completed.

At this time, the porridge also boiled, the water evaporated, the rice bloomed, the porridge was also a lot sticky, a few shredded ginger, and the pickled fish meat was rolled into the porridge, for a while, the fish meat was white, add some salt, the pepper was served, and the center of the bowl was pinched with some coriander to decorate, hey, if it wasn't for General Cheng, I would want to drink it myself!

When I put it all on a large plate and was ready to serve it, if it hadn't been for Confucius's reminder, I would have almost forgotten that there was a steamed fish stick in the steamer!

Originally, I wanted to tender fish fillet, but since Confucius has made the fire and prepared the cage drawer, why do you waste Confucius's heart by making one more process, how good it is to steam!

Come! It's up to you! Steamed!

He took the plate of steamed fish sticks from the steamer, asked Confucius to pick out the green onion and ginger when steaming the fish, re-ordered soy sauce on the fish sticks, put the ginger shreds on it and cut some shredded green onions, and poured the oil directly on the iron spoon.

I just love the oil splash! Wait until I find the peppers! Be sure to make an oily noodles and spicy noodles to eat!

Dinner was brought to General Cheng with Confucius, and General Cheng shouted that I was going to starve him to death!

General, oh no, Your Majesty! Where is your previous reserve?

After I reported to General Cheng about Confucius's arrival in the imperial dining room, I said: "Yuanbao can prepare a banquet tomorrow, and I also ask Your Majesty to invite all the brothers to the banquet tomorrow morning!" ”

"Okay, ingots bother, I'll invite you tomorrow!"

When General Cheng finished eating, I took Confucius to clean up and went back to the kitchen, hey, there was no ancient eunuch and maidservant who said good, and the cook still cleaned up the dishes and chopsticks, so I almost bent over to wait!

Think about it though! This is my life-saving benefactor Cheng Biting Gold! It's good if he's happy!

Well, anyway, I was almost kicked by a horse tonight, and suddenly remembered something!

General Cheng's weapon is the same as the double axe of the King's Glory Mileage, but in the original TV series, he held a long axe in both hands, so that it was convenient to fight immediately.

The double axe is actually more suitable for short-handed combat on the ground, and the General Cheng in front of him is not like a character in the game who can jump the enemy or keep rotating 360 to cut the enemy and return blood, so do you want to suggest that General Cheng change to a two-handed long axe.

That’s aquestion！

Emmmmm... However, General Qin's double mace is also a weapon with one handle in each hand, and the length of the mace is about the same length as General Cheng's current two-handed axe.

Never mind! Don't want to! This is a matter of human soldiers and martial arts! I've been a cook for a long time! Think about what to do!