"Lang Jun, can you eat this thing?" Li Hao tried to make a few dishes according to the method he had exchanged for points, and then imagined the style of the things he had eaten in his memory in later life. It's just that this time Chen Sanniang was a little hesitant when she saw what Li Hao made coming out, and she didn't dare to eat it.

"It's definitely going to be eaten, and it tastes good, you'll find out when you eat it." Li watched the reactions of a few of his own students in the back, and it seemed that these guys didn't believe that these things could be eaten, which was too shameless.

You must know that some people in later generations are particularly fond of this cuisine, and even think that this cuisine is much better than Chinese food. The performance of these people made Li Hao very sick to his stomach, as if everything with a little foreign flavor was amazing.

Yue cuisine is actually derived from Chinese food, which is sour and spicy, and this dish is particularly appetizing. The more special lemons, cane shrimp and spring rolls are the specialties, and the more lemons are served with mint leaves and chutney. Cane shrimp is to use fruit cane to skewer the shrimp meat and grill, after serving, together with the side dishes with dried rice soup skin dipped in water, and then wrapped with lettuce dipped in chutney sauce to eat, both fragrant and not greasy, plus your own bag, there is a different flavor. The spring rolls are crispy on the outside and fragrant on the inside, and the lettuce is even more fragrant and delicious.

Yue cuisine is not as spicy as Hunan cuisine, it seems that it has just tasted a little spicy, and the feeling has passed in a hurry, as if there is a breeze without it. Hot and sour soup is one of the most famous, not made with sour vinegar, but with a locally grown sour, which is the core of a local bean-shaped leguminous plant with a sour taste. In addition to sour seeds, grouper, bean sprouts, tomatoes, and coriander are also added to the soup, and the soup is spicy and sour, and sour and fresh.

And the most important secret of Yue cuisine is the dish of fish sauce ingredients on the table, which Li Hao has already made. The fish sauce is marinated for a long time in a natural way, and it concentrates the essence of the fish and has high nutritional value. Although the fish sauce is not good-looking, but when the food is served in the mouth, there is an indescribable deliciousness, and all the thick, greasy, and unmeltable dishes, if you put a little fish sauce, it will have a fresh flavor.

Yue cuisine attaches great importance to color, aroma and taste, and fish sauce, scallion oil, fried shallots and peanut chopped peanuts are the four King Kongs used for flavoring when cooking. The fresh aroma of fish sauce, the strong aroma of scallion oil, the burnt aroma of fried dried shallots and the fragrance of peanut crushed grains really add a lot of color to Yue Cai.

The use of spices is the top priority of Yue cuisine, and the biggest difference with Ah San spices is that the spices of Yue cuisine are made of fresh plants. Citronella is the most commonly used seasoning condiment in Yue cuisine, with a rich floral fragrance; Lemongrass, basil, mint, and celery add a lot of color to the cabbage; Onions, shallots, and parsley bring exotic flavors to Vietnamese cuisine.

In practice, the meat is usually marinated with spices before cooking, so that the aroma is "forced" into the meat, and the tongue is fragrant between chewing. According to reports, although there are similar spices in the local area, the flavor is different, so the spices used in Yue cuisine will be transported directly from Yue.

In addition, the curry powder tastes more moderate, and there will be no particularly stimulating feeling, and the curry juice is mixed with coconut milk, lime, and shredded coconut, which has a light taste and a strong coconut fragrance; The curry powder used in Asan curry has a strong spice flavor, while the Thai curry paste has a strong spicy taste.

In addition to the Yuedi dishes of cane shrimp and Yue Chun rolls, Li Hao's dishes include Tom Yum Gong (hot and sour seafood soup), tender chicken soup with coconut milk, fish curry cake and crab and mango rice. The latter few are Thai dishes, and Li Hao simply made them together.

Cane shrimp is a typical Vietnamese dish, which is made by mincing the shelled shrimp meat, beating it into shrimp glue, wrapping it in a sugar cane branch and frying it in a pan. The skin is golden and crispy, and there are dots of breadcrumbs sticking to it, and the shrimp meat is fragrant, fresh, tender and sweet because it absorbs the sweetness of sugar cane. When eating, dip it in a plate of chili plum sauce.

Yue cuisine is very particular about the harmony of yin and yang, if it is fried, it must be neutralized with sauces or cool vegetables to defeat the fire and balance the taste. The plum sauce served here is sweet and sour, sweet and spicy, and the shrimp meat is crispy on the outside and tender on the inside, which is very fragrant and delicious, and it is an incomparably graceful comprehensive taste enjoyment. The biggest secret to eating this sugarcane shrimp is the sweetness of the sugarcane juice at the end.

Spring rolls are a famous noodle dish that can be used to wrap a variety of fillings. Deep-fried with a golden color, extremely crunchy in the mouth, dipped in fish sauce, it is absolutely delicious and full of mint aroma, just one bite is enough to subdue the taste buds!

Spring rolls are a must-order when eating Yue cuisine, because this is an authentic Yue folk snack. When served, it is a set of three: a small plate, a small plate, and a small basket. Inside the dish is a dipping sauce: lemon juice and fish sauce, mixed with shredded red and white radishes cut into hair-thin strips.

The small plate is filled with fried golden and crispy spring rolls, the skin is very thin Vietnamese rice paper, and the filling is made with vermicelli, fungus and chicken. There is also a kind of taro shredded and hemp shrimp. The small basket contains lettuce leaves and mint leaves.

When eating, put the spring rolls in the lettuce leaves, add one or two mint leaves, roll them up and dip them in lemon fish sauce seasoning to eat. "Come on, taste it, it tastes good!"

Li Hao did it himself, and then made a spring roll and tasted it, it tasted good. But Chen Sanniang looked at those colorful things but didn't dare to do anything. However, Li Hao's students are not small, and they have also inherited Li Hao's delicious characteristics.

Seeing that Li Hao ate it himself, he also ate with Li Hao. "This thing is very strange, it looks like it's very miscellaneous, but it tastes good, it's a little sour and spicy, and it's refreshing in the mouth, which is a characteristic delicacy."

Soon, Chen Sanniang also joined the ranks of tasting. The things here have a foreign feeling, at this time, Lin Yi doesn't have these foods, all of them are some that Li Hao knows by himself, plus some of the points he exchanged for, and then this table is delicious.

"Teacher, shall we get a restaurant here? This will be my Datang place in the future, and there will be no fewer businessmen coming and going here in the future, so it's good to get a restaurant here. ”

This time, Li Hao didn't have to think about it, his student directly proposed to build a restaurant here, and even helped Li Hao find the reason and reason. "You can operate this, just be guided by the teacher."

However, Li Hao didn't have much time to do this this time, he needed to count the situation here when Wang Xuance's army arrived in the capital of Linyi. At that time, there will be more Tang merchants in the entire Linyi area, and how to operate these things will need to be arranged by Li Hao.

In the same way as the Tubo approach, Li Hao also used some local leading party as a force in the Tang Dynasty. However, after the war, these leading parties will be broken up and resettled, and Li Hao will not let them be together, and finally become a new unstable factor.

And the nobles here, all the people with a little cultural background, including those gentlemen who teach in the countryside and monks and the like, are all in Li Hao's cleanup. Some of them were killed, some of them were driven to the Ryukyus and Qiongzhou side to open up the wasteland, and some of them were sent to the Australian side as the vanguard of the land reclamation.

The final life or death of these people is not in Li Hao's concern, what he wants is to completely control this side in the hands of Datang. Because this side is too close to the Tang Dynasty, it can't give them their own civilization and history, and they must be destroyed from the roots.

All of these need to be arranged and arranged by Li Hao, and the exploration and search of resources and minerals here is also on Li Hao's schedule. After this side is defeated, how to settle it is a place for Li Hao to consider, and the plundering of resources here has also entered the agenda.

The merchants of the South provided a large amount of financing for the war on two fronts here, and after victory, they had to pay war dividends. How did these things come about? Part of it is the various materials seized here, except for the special ones that are to be given to Li Er, and the rest are at Li Hao's disposal.

However, after the disposal is completed, these things must be handed over to the account books. In addition to the confiscated materials, the mineral resources here are naturally among the war dividends, and these resources will be disposed of by auction at that time.

The money collected and some of the seized money will be used for the construction of the cement road on the Linyi side, as well as for the expenses of the garrison here. At the same time, the salaries of those teachers who came here to enslave the people of Linyi will be spent here.

These can only be planned by Li Hao himself, and then bring his students. Counting on those people in the Tang Dynasty, as well as Wang Xuance, I'm afraid these people can't think of such a thoroughness. They are not people of later generations, and they do not have a deep understanding of some things, and the things arranged will inevitably have the limitations of this time.

Some of Li Hao's students followed Li Hao to continuously collect various information, and then were summarized by various data here and handed over to Li Hao to assist Li Hao in arranging these things one by one. In the future, the implementation of these plans will require these students to keep an eye on.

As soon as the war here is over, Li Hao will go back to Guangzhou Mansion or go to Fusang. The progress of the battle over there is a little slower than on this side, and now that it is winter, there is basically no new offensive on that side, and a new round of strikes is waiting for the end of winter.

In the midst of such busy days, a restaurant called Annan Villa was built at the largest port in the area. It not only provides some delicacies unique to Linyi, but also introduces a lot of delicacies from Lingnan Road.

As soon as this restaurant was completed, it ushered in the favorite place of the merchants who gathered here in Linyi, as well as those soldiers who came to fight. Because both the newly developed dishes and the dishes that have been introduced here are very authentic.

In addition, the businessmen here now also know that as long as Li Hao appears in those places, there will be a restaurant with a special taste in those places. Seeing the appearance of this restaurant, they didn't understand that this was a restaurant built by Li Hao and his students, and then went over one by one to cheer.