Almighty Cultivation Supreme

"Tianzhu's side, now they are in chaos internally, it is the best time to send troops, if this large piece of fertile land is all cultivated by the people of my Datang, this will be my Datang's new granary."

As for the South Asian continent, it was collectively called Tianzhu in the Tang Dynasty. At the beginning of the Tang Dynasty, the corpse of the king of Tianzhu Luo Yiduo (the king of the ring of the sun) conquered the five departments of Tianzhu, and then sent envoys from time to time to pass through, and Tang Taizong also repeatedly sent envoys to report for employment, and the trade between the two countries was extremely frequent at that time.

On the east and west shores of Bangladesh and Tianzhu Peninsula, there are often Tang merchant ships berthed; Tianzhu's merchant ships also often came to Guangzhou and Quanzhou to trade. The goods exported to India by the Tang Dynasty included musk, silk fabrics, porcelain and copper coins. Items imported from India are precious stones, pearls, cotton, pepper, etc.

This is roughly the situation of Datang interacting with several countries here at this time, if there is no Li Hao's existence, this side will become the same as Li Hao will see in later generations. But now, Li Hao has long been moved by this side, these places, like the Nanyang Islands across the sea, must all belong to Datang, and there is no room for consideration.

"These places are still waiting for the will of the imperial court to arrive, and for now, we still have to taste the food prepared by Li Shaojun." Li Junxian is not sensitive enough to some things, so the original history guy will hang up very wrongly.

Li Hao won't tell him some things, so he still eats heavier. "Yes, the people take food as the sky, and it is important to fill their stomachs first. Try this ham, it's a delicacy I've been preparing for a long time, and I don't want to miss it. ”

Xuanwei ham, one of the famous local specialties of Yunnan Province, is named because it is produced in Xuanwei. Its main characteristics are: it resembles a pipa, only big bones and small bones, thin skin, thick flesh, moderate fat and thin; Cut the section, the aroma is rich, the color is bright, the lean meat is bright red or rose, the fat is milky white, the bone is slightly peach, and the blood is still moisturizing.

Its quality is excellent, enough to represent the ham of Yunnan Province, so it is often called "cloud leg". Li Hao came here to travel in later generations, and deliberately went to the production area to see this delicacy. Of course, I didn't forget to buy it and take it back to taste it.

Xuanwei ham is a bacon boutique created by the Xuanwei Han people in the practice of curing bacon for hundreds of years. Xuanwei is located in the northeast of Yunnan, with a cold climate in winter, which is suitable for curing bacon.

The curing time of Xuanwei ham starts from the frost to the end of spring every year, and is mainly concentrated in the winter solstice to the cold period. The pickling method is to slaughter local pigs, squeeze out the blood, and rub them with salt. Then it goes through the process of pickling, fermentation, air drying, etc., and pickles after the Dragon Boat Festival the following year.

Xuanwei ham can be eaten in a variety of ways, which can be fried, steamed, and boiled. It can also be cut into pieces and grilled until browned, in order to discharge the cured flavor of the meat, then wash and cook, slice and eat, the color, fragrance and taste are good. The exquisite way to eat is to cook it in a clay pot and eat, so that you can taste the delicacy of Xuanwei ham, its soup is bright in color, fresh and sweet in taste, and the meat is red and tender.

"Is this bacon? The taste is so delicious. "The three people sitting here to eat are not Sven people, they all eat very heroically, and all of them are carnivores. After Li Junxian sandwiched a large piece of ham and ate it, he couldn't help but praise it.

"This is also a type of bacon, but it's not called bacon here, it's called ham. The climate in the Xuanwei area here is just right, which is most suitable for making this kind of ham, and other places are not so good-quality. ”

Li Hao said with a smile, the Xuanwei people at this time would not do this, they were still groping. Li Hao changed the production method from the system by himself, and then asked people to prepare this delicious dish.

"If you go back to Chang'an, you can bring some back to eat, this thing can be stored for a long time, and there are many ways to do it. The important thing is that it is difficult to make such delicious things out of this place when you get out of here. ”

Even eating and taking, Li Hao did prepare a lot of this thing. He himself will definitely go back to Guangzhou Mansion when he arrives, so naturally he will bring some back to his people to eat, including all kinds of mushrooms here, Li Hao has prepared a lot.

"So get me some and take it back with you." Li Junxian must have wanted to go back to Chang'an, so he didn't shirk and asked for some unceremoniously.

"After eating the ham, you can also try this. It's a bit similar to tofu, but it's not tofu. Introducing ham, Li Hao introduced another dish, which is pea flour.

Use dried pea grains, grind the petals and peel them, first soak the high-quality peas in water to remove the shell, soak them in water, and then grind them into a pulp. Strain it through a sieve, then put the slurry water into a pot and slowly boil it over a simmer to form a paste, and then cool it to become pea flour.

Mixed with water and ground into a pulp, filtered, boiled into a paste, cooled back to form. The texture is delicate and smooth, the color is turmeric, and the taste has the special aroma of peas. Use a knife to cut the pea flour into small slices, and cook it hot or cold after the knife is formed. Put it in the pot and fry it with sesame oil and cooked lard, pick it up and dry it after it is half cooked, and then re-enter the pot and fry it until it is fully cooked.

"Well, this one tastes good too, it's very fragrant." Wang Xuance has been in Tibet for a long time, and he eats too much meat, but he is more interested in some vegetarian things.

"Come, this dish is only available here, because only here is there a casserole for making this dish, and there is no other place to make it. But the ingredients are similar to those in other places, so you can try them. ”

The next dish is not a dish pushed out by Li Hao in advance, this dish has been circulated among the people of southern Yunnan more than 2,000 years ago. Yunnan produces a unique clay pottery steamer, called "steam pot", which is specially used to steam food.

The dish on the table is called steam-pot chicken, and the method of steam-pot chicken is to wash the chicken and then cut it into small pieces, and put it into the steamer with ginger, salt, green onions, and grass and fruits. Place the pot on top of a soup pot filled with water, plug the gaps with gauze to prevent steam leakage, and then put it on the fire to cook.

After the water in the soup pot is boiled, the steam gradually steam the chicken through the nozzle in the middle of the pot (. Since the soup is condensed by steam, the umami of the chicken is lost less during the steaming process, so the original flavor of the chicken is basically maintained.

Steam pot chicken is one of the famous dishes of Yunnan Province, the purple pottery steam pot produced here, made of local red, yellow, green, purple and white five-color clay, has the characteristics of "color such as copper, sound like a roar, smooth and clean like a mirror, never fade". When making, the artist first soaks the five-color soil in water, stirs the pulp, and then filters it into green-red clay.

After making the mud blank, it is painted with landscapes, flowers and other patterns, and then carved and embedded with other colors of clay, which is smelted and polished with stone tools to make it integrated and clear. Those long-used steam pots, the light can be seen, just like simple and elegant folk crafts.

When making steamed chicken, put the chicken pieces into the pot first, put the condiments on it, put it in a large casserole pot with water, and seal the lid tightly. Steam over high heat for about four hours. At this time, steam is continuously sprayed into the inside from a pipe in the middle of the bottom of the boiler. The chicken pieces are steamed and condensed into water droplets in the pot to become a soup. Thus, the chicken nuggets steamed out of the steam pot are rotten and the bones are separated, and the soup is fresh and tender, which can best maintain the original taste and nutrition of the chicken.

"This chicken is similar to the chicken we have eaten in Tibet before, and it seems to have Cordyceps in it?" Compared with Li Junxian, Wang Xuance didn't eat less in Tubo, and he could see Cordyceps just by looking at it.

"Well, there is a slight difference, in addition to Cordyceps, there are also gastrodia and notoginseng, which are all good things, and they are also some of the more common herbs here." Li Hao said with a smile after scooping up some chicken soup for himself.

Yunnan Province is rich in medicinal materials, and when steaming steaming pot chicken, some Chinese medicinal materials are added. For example, Cordyceps sinensis, which is produced in alpine meadows and mountains, is a worm in winter and a grass in summer, and is rich in cordyceps acid, vitamins, proteins, etc. It can treat tuberculosis, lung qi deficiency, lung and kidney deficiency, and is also effective for kidney deficiency and impotence, backache and other symptoms, so it is as famous as ginseng and deer antler velvet.

There is also Panax notoginseng, which is believed by the medical community to have the effect of treating coronary heart disease, anti-cancer and refreshing qi. Gastrodia has a significant effect on headaches, dizziness, tetany, cramps and rheumatic pain. Therefore, when people are steaming steamer chicken, they often prescribe medicine for diseases, and put in an appropriate amount of Cordyceps, Panax notoginseng, gastrodia, etc., to nourish and strengthen the body, dispel diseases and prolong life.

"Li Shaojun's unique attainments in food are unparalleled in the world. I have also eaten a lot of banquets in the palace, and the emperor often said that the food in his palace is not as good as a small dish made by Li Shaojun, and now it seems that this is indeed the case. ”

After eating a few dishes, Li Junxian sighed at the delicious food on the table again. Back then, the life they longed for was nothing more than drinking wine in a big bowl and eating meat in large chunks. Now it seems that that kind of occasion is still a little rude, and these wine banquets put on by Li Hao are the delicious ones they like.

"Hehe, each has its own strengths. Some of the food I make is only available somewhere, and most of the things in the palace are Guanzhong, so it's naturally different. Come, let's try these mushrooms, this is really only available here, they are all good mountain treasures. ”

Yunnan Province is the kingdom of wild mushrooms, with thousands of species. Wild mushrooms contain a variety of amino acids, which are nutritious and delicious. Among them, the more famous and common ones are: chicken fir mushroom, porcini mushroom, matsutake mushroom, chanterelle mushroom, bird's nest mushroom, etc. When you come here, the mushroom feast must not be missed.

Now is the best time for many mushrooms to eat, Li Hao naturally can't make a mushroom feast, just a few. Braised chicken fir is a famous dish unique to Yunnan Province in later generations. Chicken fir is a precious wild edible mushroom that is a specialty of Yunnan Province, the taste is fresh, sweet, tender and fragrant, it can be comparable to chicken, and it can also nourish the stomach and refresh the mind.

In addition to the braised chicken fir and the wild mushroom soup, all of them are delicious and delicious. The three people at the table are relatively edible, and after encountering these delicacies, the mood to speak is gone, and they bury their heads in the delicious food on the table, and put everything else aside.