"You're wrong! This is called a sand table, and it is really useful. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ”

Li Hao rolled his eyes again and said, this guy's eyes are really bad. Although it's a bit ugly to do it, it can be roughly seen that this is Tanzhou Mansion.

The building is a little ugly, but the proportions are not missed. If this thing is given to the generals at this time, it is simply the best siege weapon, it seems that the books that have traveled through ancient times say so.

It's unbearable to be treated as a child now! Li Hao paused, then shook his head, and did not continue to talk to Li Ke about the benefits of this thing.

Otherwise, after this guy knows the benefits, he will definitely want to take this thing back to his house. At that time, it is possible that Li Er will know about this thing, and Li Hao is not ready to meet Li Er now.

"I want to buy this place!" Li Hao pointed to a place on the sand table, this is the place where the fire palace in Li Hao's memory is located, Li Hao is going to make a commercial street out of this place, and he is also preparing to come out of a whole model street.

There was a lot of money involved, but Li Hao wasn't ready to get it all at once. Instead, they will be raised in installments, or they will find wealthy businessmen in Tanzhou to raise funds. Of course, the most important thing is that the Fire God Temple must be built first, which requires Lao Yuan's help.

The other parts of Li Hao need to discuss with the local tyrants in the Tan Prefecture and use their strength to build a Datang commercial street together, so that this place will take the lead in history.

Lao Yuan's people came and went, and it is estimated that they will have to wait until the second half of the year. So Li Hao had to get his own restaurant out first, focusing on dishes that are really suitable for this flavor.

Of course, this is the easiest to get started, and Li Hao has to choose what he can do. For him, Hunan cuisine is actually the thing he is most familiar with.

It's just that the chili pepper has only been introduced by itself now, and there is still a long way to go for the people of this Tan Prefecture to like to adapt to this taste.

"Huh? What is this? White, long, how does it feel weird? ”

Li Ke is still the same as usual, and every once in a while, he will run to the place where Li Hao lives. Seeing that Li Hao's restaurant is finally up and running, this guy is in a good mood.

In the future, there will be a place to eat and drink, and there will be a place to play. As for the position of the governor, if it weren't for Li Hao asking this guy to do something, it is estimated that this guy would not have let go of his heart.

This is Li Hao's guess, and he can't figure out what this guy is thinking. Anyway, Li Hao thinks that Li Ke should not be so simple, no matter how he says it, he is also a member of the royal family, so it is impossible to be so ignorant.

When Li Ke came over, Li Hao was not in the restaurant, but was tinkering with new things in the small shop next to him. The round strip looks very strange, Li Ke has never seen these.

There are also some square strips cut evenly with a knife on the side, which look like they are all rice products. It's made from rice, which is completely different from northern pasta.

"This round strip is rice noodles, and the square strips over there are cut noodles, both of which are good delicacies, and they are good for breakfast." After Li Hao heard Li Ke's words, he replied with a smile: "Which one do you want to eat?" I now have fish noodles and rice noodles in Xinshi. ”

How to make rice noodles, rural people in southern Hunan have basically seen it. Every household there basically made some, and it wasn't until the advent of machines that it replaced the traditional handmade.

Handmade This is a product that uses a stone mill to grind rice into rice milk and then steam it. In order to ensure toughness, some glutinous rice is generally mixed with rice.

This ratio requires experience, and most housewives know how to do it. The glutinous rice is too soft and not chewy. If it is less, it is easy to boil, and the toughness is not enough.

In order to prevent the rice flour from getting stained, the ground rice milk should be scooped up with a spoon and poured into a round or square iron sheet with folded edges, and a layer of oil must be brushed on the top of the iron sheet, which should be evenly spread by gently shaking, and then put into the steamer to steam.

Fold the steamed rice noodles and cut them into thin strips with a knife and divide them evenly by hand. Then put it on the bamboo pole to dry, this can be stored for a period of time, this is called cut powder, and in the south, it is also called pho.

The process of round rice noodles is similar in the front, and the latter needs to be squeezed out along those round holes with a special squeeze. The squeezed rice noodles become round strips, which take a little more effort than cutting the flour, but can be stored for a longer time.

The names of the two rice noodles mentioned by Li Hao are just different methods, in fact, the raw materials of rice noodles are the same, both are made of rice, but the soup ingredients are not the same.

Qifengdu fish meal is made of fish soup, and this fish soup is very particular. The fish should be fresh live silver carp, and soybean oil should be used, as well as local tea oil.

Remove the gills of the fresh silver carp and cut it short, then put ginger, red pepper, soybean oil and other seasonings into the pot over high heat, then simmer over low heat, and finally add salt, monosodium glutamate, raw tea oil, and green onions.

After the rice noodles are blanched separately, they are poured with fish broth, and a bowl of fragrant Qifengdu fish powder is born. Of course, depending on the taste, the amount of chili pepper can also be added, and you can also add condiments such as sour radish.

Shinshi rice noodles are made in a soup that is made from fresh pork bones that have been boiled for several hours with the right condiments. The soup is bright in color, strong and fresh in flavor.

Then take the fresh lean pork and pork liver slices and put them in an iron ladle with the soup that has been boiled beforehand. After cooking together with fresh mushrooms and poached eggs, add an appropriate amount of soy sauce water, soybean paste, sesame oil, chili peppers, chives and other condiments.

Then cover the rice noodles blanched with hot water in advance, and a bowl of fragrant Shinshi rice noodles is baked. At this time, the rice noodles are steaming, fragrant, and bright in red, white and green, which makes people want to eat a big meal after seeing it.

"Give me a bowl of each of the two rice noodles so that I can taste the taste of this fresh delicacy first." After Li Ke listened to Li Hao's introduction, he smelled the fragrant smell inside, his eyes lit up, and he asked for a big bowl each, and then he ate it first.

Li Hao shook his head after seeing this guy's behavior, and then asked the people around him to prepare two servings for this guy, which was a little less than the normal amount.

In fact, there are more than these two kinds of rice noodles in Hunan Province, such as beef noodles in Jin City, handmade noodles from Chang*sha, etc., but these Li Hao dare not take them out.

Eating cattle is illegal in Datang, and Li Hao will naturally not expose this loophole. The practice of rice noodles is also practiced in various cities in the south, and it is not limited to the two that Li Hao took out. Like Gui * Lin rice noodles and Jiang * Xi rice noodles are all of this type.

So Li Hao chose the other two kinds of rice noodles that don't need to use beef, because these are the two that he is most familiar with. In my previous life, I used to eat it when I was a child, and I often saw how others did it, and I would do it myself.