"It's a human life!" The system gave fifty people praise and applaud, but Li Hao didn't react at first, thinking it was very simple. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 Info only later realized that this praise is completely different from selling fifty copies.

In the words of the system, since it is called a food system, it must be food. In a place like Xishi, as long as it is not bad, selling fifty servings of food in three days is as simple as drinking water, and fifty people can't praise and applaud it, so can this still be called food?

I heard that there is no pit in the system, and Li Hao finally realized it. This time it's my turn, and I can only accept this speechlessly, anyway, it's all the system says.

Fortunately, I'm a foodie, and I can make a lot of delicious things. If it's just one or two, it's not a big problem, but it's definitely not okay if it's more.

For example, what Guilin rice noodles, Changde beef noodles, this can be done by yourself. The next bowl of egg noodles is not a big problem, or it is okay to stir-fry two small stir-fries.

However, this is the Zhenguan year, and the beef eaten here is to be reported. Only when the cow is old, or the cow is sick, can it be killed and eaten after reporting to the government for confirmation, and if he sells beef powder, he will take pills sooner or later.

Small stir-fry is even more undesirable, there are not enough ingredients. Li Hao's history is not bad, and he will often look at some materials. I don't know a lot about Datang, but I know a lot.

If you want to use vegetables in stir-frying, let's talk about vegetables. How many of the tomatoes, potatoes, green peppers, onions, and peppers that were very common in the stir-fry in later generations were eaten in the Tang Dynasty? The answer is zero, none of these right now.

Even the common Chinese cabbage (called "Woad" at this time) and spinach (called "Porlense" at this time) are not common vegetables. Cabbage is not eaten much because of its poor condition, and spinach is just introduced and the price is too expensive, and ordinary people cannot afford to consume it.

What are the most common vegetables here? Okra! This is also called "winter amaranth", Du Fu has a poem: "Rice can be white, okra is boiled and renewed." Who is slippery and easy to be full, and the old is soft and even. ”。

Li Hao is also familiar with this kind of dish, and when he was a child, his family always ate it, and their hometown was called "Dongqin". It's just that this thing is generally used to cook soup, and is rarely used for stir-frying.

It's not that you can't fry it, it's just that it feels a little sticky when you fry it, and it doesn't look good. And now this season is not produced this dish, I want to fry there are no ingredients.

In addition, there is a very common vegetable called shallot, Du Fu also has a poem: "In the hermit firewood door, the vegetables surround the autumn." The surplus basket is dewed, and it is not waiting to be asked for a book. ”

Li Hao is also familiar with this dish, and the scientific name is "scallion", but this Li Hao's hometown is called "Kou Lao". It's kind of like an onion, but it's not that big, it's the size of a finger. The leaves are like leeks and a bit like shallots, but they are not flat or round.

Scallion can be used for pickling or stir-frying. It's just that this thing has a drawback, it stinks after eating a lot of fart. Anyway, Li Hao had this symptom when he ate this thing when he was young, and he has always stayed away from this thing, and he didn't give birth at this time.

Winter amaranth is sown in February and March, and harvested in April, May and June, which is roughly a vegetable eaten in spring and summer. The scallion is generally sown in September and October, and can only be eaten in March and April of the following year.

Now is the end of autumn and the beginning of winter, where to find some greens to stir-fry? At this time, there may be a little coriander, and it is not surprising to see it, but can it be used for stir-frying?

The practice of food in the Tang Dynasty was relatively monotonous, basically boiled, steamed, and roasted, and fried or something was not until the Song Dynasty. Small stir-fry is a good way to come, but it is difficult for a good woman to cook without rice, so she can only think of other ways.

The solution is not nothing, the staple food of the Tang Dynasty is roughly cake. There are a lot of various cakes, but compared with later generations, it is still a lot worse, just think about a few, there should be a market.

If you make cakes, you don't have enough time to make them. Li Hao's thinking is still the thinking of modern people, and he is worried that the sales will not be good enough if he only makes cakes, so Li Hao thinks about breakfast.

The most common breakfast for people in the Tang Dynasty is "gluttony". To put it simply, it is a noodle soup, Jia Sixian's "Qi Min Wants Technique? The "Cake Law" has a detailed description of the practice of gluttony:

"Hungry, like a big finger, two inches are broken, and they are soaked in a basin of water. It is advisable to use your hands to the side of the basin to make it very thin, and boil it over a hot fire. The non-straight white is cute, and it is also very beautiful. ”

This passage explains, that is, the dough sheet is torn to the size of a thumb, boiled and seasoned to eat. This is a relatively common staple food of the Tang people, and it belongs to one of the "soup cakes".

Does this sound familiar? No? If not, just think about it. Add mutton, put some ingredients, and then think about it a little, isn't this the prototype of the later mutton steamed bun?

I can't even think of this, it's definitely not a real foodie!

After Li Hao took the task and looked at the things in his hand, the first thing that came to mind was this thing! Where is Chang'an? Isn't this the Shaanxi of later generations? Isn't Shaanxi synonymous with mutton steamed buns and cold skin in the eyes of foodies?

As a real foodie, even if you haven't eaten anything on the national map in the eyes of a foodie, you must know it, otherwise you are embarrassed to say that you are a foodie.

There are not enough conditions for Liangpi at this time, and it is too late, and the rice market is not so good at this time. And mutton steamed buns are different, and it is exactly one of the things that Li Hao will make.

He's not a chef and a god of food, so he can only order these little things. It just so happens that this thing is very practical for his current situation, and there is no shortage of various condiments, let alone difficult to find.

At this time, Datang's various condiments are still very rich, all kinds of spices and bean sauce are available, and the condiments for mutton steamed buns don't have to worry too much, they can basically be put together, and there is a systematic novice bag if it is not enough.

In addition, the main meat here is mutton, and you don't have to worry about getting caught eating mutton, and it won't be very troublesome to make. So this is the best choice for Li Hao, not the only choice.

The dough is first fermented, then spread into a cake shape and then baked, and then put away after cooking. Then tear it into pieces the size of little fingers, and this is the steamed bun. Li Hao didn't pull it all, only part of it, and the rest depends on how many guests will come tomorrow.

Then there is the soup, where the good lamb is washed and cut into large pieces, which are sliced along the texture of the meat. Put it in a pot with water to remove the blood, then take out the mutton and put it in a pressure cooker, add water to cook, and add it to the packet.

This package is a gift from the system, and the spices in the package include ginger, garlic, cinnamon, star anise, codonopsis, astragalus, etc., and most of these things can be found in Datang, which is not unusual.

After everything was ready, Li Hao was already tired and about to lie down. It's been a long time since I've been so busy, and it's more tiring than when he goes to work for an operation, and it's already dawn.

My life-saving cause is almost over, and no matter how tired I am, I have to persevere. Li Hao washed his face with cold water, and was about to open the door of the restaurant to start business, when there was a sudden knock on the door outside. "Lang Jun! Pimp! ”