As it approached noon, Shu Hui decided to personally supervise the cooking of mapo tofu.

And it was a wise decision——.

"What, this iron pot is actually wrought iron? Is this a lot of money and useless? ”

Shu Hui watched incomprehensibly as the two clean people carefully took out an iron pot that was a finger thick from the storage room behind the kitchen. Looking at their appearance, this pot seems to be very expensive, and it must be supplied well when not in use.

He took it for granted. This wrought iron pot is not necessarily too expensive to hide. It's just that casserole clay pots are popular now, and there is no earthen stove where iron pots are placed in Shu Hui's memory, no matter how old the casserole and iron pot are, they are put away. It's pretty much the same as when you use a gas stove.

When Shu Hui took a closer look, he found that this iron pot, which was about more than 80 centimeters in diameter, actually had many traces of forging on it, which was not very smooth, and was actually made of wrought iron.

Because the wrought iron is softer, the pot is thicker, and the two clean people are a little difficult to carry. However, they followed Shu Hui, but they can no longer be called pure people, and for now, they are no different from ordinary private servants.

What Shu Hui couldn't understand was that humans mastered the melting and casting of pig iron much earlier than wrought iron forging, and the cost of cast iron was lower than that of wrought iron......

Why can't this turn wrought iron pot appear earlier than pig iron pot, right?

I couldn't figure it out for a while, Shu Hui just felt that if he memorized it in the future, he could still make a living with the skills he had obtained from running to the blacksmith shop in the town when he was bored when he was a child.

After the pot was ready, the two slaves and maids began to follow the steps taught to Hongyu by Shu Hui, and then the steps taught to them by Hongyu began to cut the tofu into cubes, and the boiling water was clean, which was quite good. For those who cut tofu for the first time, it is a good craft to be able to cut it without falling apart.

After the iron pot was spicy and the oil was boiled, Shu Hui remembered that the current salt was not iodized, and it might be better to put it directly into the oil and melt it, so he temporarily modified the cooking steps.

Everything went smoothly then, after all, it was a very simple home-cooked Sichuan dish, and there were not many kung fu skills in it. The difficulty is only in the grasp of seasoning and heat, which is unfortunate, and Shu Hui can't see a name for it.

When the pot was thickened, it showed the importance of Shu Hui deliberately running to supervise. Although Shu Hui specifically stated that there should be less sauce and more peppercorns, he did not give a specific ratio after all, which was more or less relative to the chef's own assessment.

When Shu Hui saw that the slave who was the chef was about to pick up the wet starch prepared by another helper, he immediately stopped:

"Wait, half of that juice is poured out, and some more water is added."

In some of the more particular restaurants, the sauce of mapo tofu is seasoned in a separate pot and mixed with the tofu that has been strained out after cooking. Doing so will make the flavor of the sauce more balanced with the tofu, but with a less homely feel.

"Sichuan pepper powder, add more, add more...... Just the porcelain spoon next to you, half a spoon! ”

This is especially true when it comes to adding peppercorns, although Shu Hui has repeatedly told him to add a little more before, the chef still failed to understand what he means - by the time Shu Hui is satisfied, the peppercorn noodles added have been ten times more than the chef's own psychological expectations. This peppercorn powder is all chopped with a knife, and Shu Hui used the usual amount for more than ten days at one time.

The slave maid in charge of the spoon numbly put up the tofu according to Shu Hui's instructions and sprinkled it with chopped green onions. She has lost all hope for this dish called "mapo tofu". With so many peppercorns, can you eat them?

Shu Hui asked Ao Guang to take him down from the board where the vegetables were placed, and instructed the slave in charge to give him a spoonful of tofu to taste first. The red fish took the tofu and scooped it with a small porcelain spoon and blew it, and then fed it to Shu Hui's mouth.

It's good that the red fish doesn't blow it, but Shu Hui was suddenly startled when he blew it, I'm afraid it's not going to burn me to death! Because it is coated with oil and sauce, the heat contained in the tofu does not easily disperse, so the tofu that does not look like it is smoking after blowing is very hot.

"Wait, this thing is hot." Smelling the spicy and fresh fragrance, Shu Hui's saliva bubbled up, and her eyes were green and said with difficulty.

In a hurry, he wanted to turn on the air conditioner to extract the calories from the tofu, but he was not poured into his brain by the saliva, and finally held back.

If the air conditioner is turned on at this time, isn't it Pit Hongyu and Ao Guang and others? When it was time for them to eat, they thought it would be okay to blow two bites, but when they swallowed it, they found that it was not the same as they said...... That's going to be a big problem.

The red fish blew again, and Shu Hui felt about the same, so she asked her to feed herself. For this kind of corrupt life of eating to open his mouth, he is living more and more handy.

As soon as the tofu entered the mouth, it immediately detonated Shu Hui's taste buds!

A long-lost (in fact, only a dozen days) spicy and cheerful radiated to the body, and the freshness of the mutton, the tenderness of the tofu, and the smoothness of the sauce were wonderfully entangled.

The temperature that was still slightly hot made him open his mouth slightly, and suddenly a rich fragrance containing chopped green onions and garlic entered his nose, making Shu Hui's hair stand on end with satisfaction......

Chew carefully and swallow slowly. Close your eyes and savor this strong impact, although the dogwood and the salt that has not been refined by the alkali industry are slightly astringent, but this is undoubtedly the most enjoyable food that Shu Hui has eaten since he came to the Tang Dynasty!

Shu Hui looked at the slave who was in charge, intending to remember her face. However, she is of medium height, dressed ordinarily, and looks public, Shu Hui feels that it is really easy to make mistakes by rote memorization like this, so it is better to go with the flow.

"You're the loser, aren't you...... Very well, remember, in the future, you will be called head chef in this position. The dish is well done, I am very satisfied, it should be rewarded! ”

Speaking of which, Shu Hui suddenly found that he didn't know what standard to use to reward, so he told her to go to Hongyu to get some reward later. I don't know, but Redfish should know.

"Take half of it and send it to the main room, prepare a meal for three people, and you will share the rest to taste."

After speaking, he and Hongyu went straight back to the main room.

……

During this period of the Tang Dynasty, people with a little family background dined on separate plates. Because of the clear division of labor, eating the whole dish has become a basic table manner.

It was Hongyu and Ao Guang who sat down at Shu Hui's bottom, looking at the super hemp "mapo tofu" that Shu Hui specially asked to prepare in the several stacks of soup dishes in front of him, and his face was faintly pale.

"Eat, don't be afraid, it's very enjoyable." Shu Hui said bewildermently: "I'm afraid that after you eat it, you will feel that today's noon meal is not enough." ”

Hongyu and Ao Guang, unlike people in Lingnan and Jiangnan, do not like to eat peppercorns, and they do not contradict the ingredients of mapo tofu itself.

It's all about dosage! In this dish, because Shu Hui didn't understand its spiciness, Zhu Hui only "cautiously" used three times the usual dish, but the peppercorns used more than ten times.

However, eating too much pepper will make the tongue numb for a while at most, and there will be no pain. So Ao Guang and Hongyu decided to follow the young master's this time, and they would not prepare the same dishes with him in the future.

Both of them were not optimistic about this dish, and reluctantly scooped up a spoonful and put it in their mouths.

Suddenly, both pairs of eyes widened, and their eyes were faintly straight!

It's not that mapo tofu is really delicious enough to explode, but its wonderful taste is too unexpected for the two. If someone pinched his nose and was about to drink Chinese medicine, but when he got to his mouth, it was white fungus bird's nest soup, his expression would probably be the same.

The two had never tasted such a rich and mellow fragrance!

It's not their fault, Ao Guang didn't say it first, when the red fish was in the palace, he didn't even have to eat garlic and shallots, and the mutton was also restricted because of the fishy smell.

Before Shu Hui's arrival, there was no such mature northern tofu to enjoy, and the roasted and stir-fried vegetables at this stage were in the embryonic and groping stage. It can be said that there is no place in this whole dish that does not give the two of them a sense of freshness.

Coupled with Shu Hui's bold use of seasonings, it simply subverted the common sense of taste between the two, and the energy generated by this mapo tofu can be imagined.

Red Fish's spicy tears were watering, and he felt a little full, but he still kept adding food to himself. Without rice and vegetable soup, you won't be able to eat the mapo tofu that is delicious but too heavy.

Ao Guang is very calm, anyway, he eats a lot and is not afraid of any food challenges.

The key to this mapo tofu is on a hemp character. The numb smell can promote the secretion of saliva in the mouth, increase people's appetite, and also stimulate the human brain to secrete the reward substance dopamine to improve people's attention and produce enjoyable pleasure. At this time, there were no thick hemp-type dishes, and the charm of mapo tofu is currently in the limelight.

Ao Guang even thinks that this is more enjoyable than slipping leaves! By the way, the young master asked him not to slip the leaves in the future, and it doesn't seem to be a painful thing now.

Shu Hui's meals are the same as the two of them, but the amount of each serving is much less. After the three of them finished eating, the kitchen slaves and maids who were waiting next to them cleaned up the dishes.

Leftovers? What's that? The three said that under the magic of mapo tofu, it did not exist at all.

To eat and drink enough, you should go out for a walk and eat less. Children of the same age as Shu Hui are mostly active and swaying with excessive energy all day long. As an adult thinker, Shu Hui is not so happy, but this is probably not conducive to the growth of the body.

"Ao Guang, do you know kung fu?" Shu Hui thought about it, Ao Guang, as Li Shimin's guard, should have some real chapters under his hands.

"Kung Fu? Young master, our family has always been on standby? Ao Guang asked blankly, because the two of them were still secreting saliva because of peppercorns, and they were afraid that saliva would flow out when they spoke, and their mouth shape was not natural, and it sounded a little leaky.

Well? It's not called kung fu...... By the way, Kung Fu may refer to time at this time, or it may also refer to the proficiency of some other skill, but only the former fits the context.

"Martial arts, huh...... Is there any martial arts? Shu Hui changed his words, and swallowed a mouthful of excess saliva as he spoke.

This...... Ao Guang is a little difficult, it seems that he really doesn't have it. I went to play with my elementary school classmates, and the parents of your classmates asked you what awards you had won, which would be a little embarrassing if you asked someone who had not won it.

"There is no young master......" Ao Guang said quite unthinkingly, and even his face was faintly red, and he hurriedly explained the reason: "Our family has always been His Majesty's personal guard before, and we didn't have the opportunity to go to the battlefield, so we didn't make martial arts." ”

Shu Hui was a little helpless, these two words are not right, what should I do? Simply ask directly:

"So how do you practice...... Well, physical fitness and combat skills. ”

"When I was in the guard, I practiced horsemanship, bows and arrows, and weapons." Ao Guang replied without thinking about it, "When I get to the young master, I can't practice these things, I want to set up a dummy in the Sanjin Courtyard to practice my fists and feet." ”

It seems that there are no such cool martial arts in this era? Shu Hui asked reluctantly, and gave a non-standard description of the martial arts he knew.

Ao Guang said that he didn't know anything about it, but Hongyu's eyes lit up, and he said with some uncertainty:

"Could it be that the young master is talking about dancing?" She thought so, and she also heard Shu Hui's description of martial arts very similar to the banquets and ceremonies often held in the palace, and also made some imaginary fighting postures, mixed with some movements that took into account beauty but had no practical significance.

There is a more important point that makes Hongyu have this association, Shu Hui, as a god transformed into a turtle, I don't know how many years he has lived, and there should be ancient dynasties who used this ritual to sacrifice to him.

Shu Hui stroked his chin, feeling that although this explanation was far from what he knew, it made some sense when he thought about it carefully.

First of all, there is the problem of homophony, and it is impossible to distinguish between martial arts and dance arts, which are only verbally narrated. In addition, during this period, there was no method of direct exercise with choreographed and coherent movements, and more often it was familiarity and run-in with combat tools. In this way, the current dance is closer to what Shu Hui knows.

Perhaps, martial arts itself evolved from dance? However, no matter what it looks like in the first place, its ultimate purpose is not just to be seen, and it has no practical meaning in the end.

For Shu Hui, it is just to confirm that there is nothing that has been lost in the long river of history, and the long-lost peerless martial arts can be allowed to be practiced......

Although there is no martial arts in this period, there may have been early prototypes, but the two people in front of Shu Hui did not expect it. But with Shu Hui's rather conceited character, even if he thinks about it, it may not be comparable to scientific broadcast gymnastics.

So he decided to pick up the broadcast gymnastics that had been abandoned for many years, and use the perseverance of fitness after graduation in his previous life to persevere, and he should also be able to get some results.

The movements of broadcast gymnastics are very scientific and reasonable, and it takes a certain degree of anatomical development to create them. However, the people who practice them may not be able to pay attention to these, and Shu Hui can't quite remember some of the specific steps in the first set of broadcast gymnastics.

Although each student has been doing radio gymnastics for more than ten years, they will also experience different versions. Once you let go, it's not uncommon to remember mixes.

Shu Hui instructed the fermentation of the soup dough prepared for tomorrow's breakfast, asked people to wrap the fermented clay pot in a new quilt and put it on the small table outside his bedroom, purify it with air to isolate the contamination of foreign bacteria and set the fermentation temperature to 30 degrees, and then played radio gymnastics in the room alone.

He vaguely felt that in ancient times, when body exercises such as the Five Fowl Opera with certain metaphysical characteristics could be sought after by many generations of emperors, a set of broadcast gymnastics created after scientific planning and verification was also a priceless treasure in a sense.

If he guards this treasure mountain empty, and grows into a fat house like Li Shimin, and has the opportunity to travel back in the future, wouldn't he be shameless to face the physical education teacher?

Li Shimin, who is fat when he drinks water, doesn't know how sad he would be if he knew what Shu Hui was thinking at this time.