Jiang Jianghao, who finally sent away Yingzheng, has been very comfortable these days, the breeze is blowing, the sun is shining, there are cats on the edge of the pond in the backyard, and the feeling of fishing is still so leisurely. Pen "Fun" Pavilion www.biquge.info

Since the ladies and beauties in the palace have all taught mahjong, he is even more bored, did not do a pair of mahjong was robbed by people in various names, and finally he gritted his teeth, and made a hundred sets at once, to see who they wanted, but as a result, mahjong was done, and the people who robbed mahjong became fewer, and now it was his turn to change a pair of games a day.

But Ah Qi and Thirteen also gradually got busy, Ah Qi followed the master in the palace to read and write, and Thirteen followed Remnant Yang to go out on missions everywhere, and in the end, there was the hard-working purple eggplant left by his side.

Purple eggplant became a father, and there was another beautiful and cute big fat boy, Jiang Jianghao missed his cousin who was born not long ago in the present world.

Hey~ Another helpless sigh, another fruitless afternoon.

"Master~"

The sound of purple eggplant came from afar, and Jiang Jianghao asked while collecting the fishing gear.

"Eggplant, what's the matter! Master, I'm in a bad mood today! Don't talk about unhappy things! ”

After losing weight, the slender eggplant scratched his forehead and thought.

"Master, I don't know if you're happy to hear this."

“......”

"It stands to reason that Master, you will be happy every time you have money to make, but you are depressed today and obviously don't want to move, so I don't know if you will be happy if you make money today."

"Oh? Got money to make? ”

"Hmmm! Yes! The slender purple eggplant nodded vigorously, and its two big black eyes revealed firmness.

As soon as Jiang Jianghao heard that there was money to be made, all the negative emotions disappeared in an instant, and no one wanted to live with money.

"Say! How to earn? ”

The slender purple eggplant bowed slightly, and said cautiously into Jiang Jianghao's ear.

"Master, you also know that now the king has entrusted the important task of entertaining envoys from other countries to his disciples."

Jiang Jianghao nodded.

"Master also knows that the king has also opened Master's Haitian feast to the capitals of other countries."

Jiang Jianghao nodded again, and then turned his head to look at the slender purple eggplant: "Well, I know, does that have anything to do with what you are talking about now?" ”

This time it was the turn of the slender purple eggplant, and nodded earnestly.

"It's related!"

"Say!"

"Master also knows that the dishes sold by the Haitian Feast are unique in this world, so every time the envoys of other countries arrive in Luoyi City, it has become a predetermined pattern to go to Shi Niang's Haitian Feast for dinner, but after eating and eating, all the dishes have been eaten once, and they have not been late for the dishes that are shining in front of them, and they also say that the head office of the Haitian Feast is just a vain name."

"Oh? How do you say that? ”

"Yes! Master! One of the slender purple eggplants nodded vigorously, and then continued: "Because I am the master's apprentice, I am angry that they look at the Bian Haitian feast so much, so I told them, saying that the master has food here that they have not seen before, and that they may not be able to eat the food that the master cooks even if they have money. So ......"

"So?"

"That's why I brought one of the messengers to Master's Garden."

"Eggplant! Didn't the teacher tell you a long time ago, because you want to spend your days in leisure, why are you causing a lot of trouble for the master? ”

After Jiang Jianghao finished speaking, he looked at the purple eggplant with a guilty face.

"Say it! What price did you tell him! ”

The slender version of the purple eggplant stretched out a finger delicately, directly dumbfounded Jiang Jianghao.

"One gold?"

The slender purple eggplant shook its head slowly.

"It's not going to be a penny, is it? Do you also believe in this broken rule that would rather fight for a breath than make a penny? ”

The slender version of the purple eggplant shook its head again, and then said sullenly: "One hundred gold!" ”

"Clams? How much? ”

"One hundred gold!"

Jiang Jianghao was stunned for a moment, and then began to pat the purple eggplant on the shoulder.

"Good boy! Not bad! Blue is better than blue! If you don't lose your apprentice as a teacher, making money should be like this! ”

After Jiang Jianghao finished speaking, he walked to the front hall with his fists.

There were a few people standing in the front hall, according to the dress, Jiang Jianghao could barely recognize them as Yan Guoren, these Yan Guoren saw Jiang Jianghao walk into the hall, and the disdain in their eyes made Jiang Jianghao tremble fiercely.

It's another bunch of dogs looking down on people.

"You're Boss Jiang?"

"It's exactly under it!"

"I heard you have food here that we've never eaten?" One of them, a thin old man with a fair face and a wicked smile, glanced at Jiang Jianghao with the whites of his eyes, and looked at Jiang Jianghao carefully from top to bottom, knowing that Jiang Jianghao began to feel that his eyes hurt, the little old man slowly withdrew his gaze.

"Boss Jiang, I don't think you look like a cook, it seems that you Qin people can only talk big!"

"Just because I don't look like a cook, you think I can't cook good food, don't you think you're judging people by their appearance?"

"It doesn't matter if you judge people by their appearance, in short, we also gave a hundred gold today, if we can't eat something special, then don't want to keep the signboard of your Haitian feast."

Why is this so familiar? Could this old man be the money shopkeeper who came back from the dead to seek revenge on him? He didn't forget to think that he had won the signboard of the Welcome Building in the hands of the money shopkeeper!

Thirty years in Hedong and thirty years in Hexi, now that feng shui is taking turns, it is actually his turn to deal with this dirty thing, it seems that this money is really not easy to make, but who is he, he is Jiang Jianghao, the big boss of Jiang Jianghao who is good at the back of the system, how can he be difficult by this small role?

"I can provide top food, but I don't know if your tongue can handle it?!"

The little old man stepped forward.

"Humph! Little Lao'er has traveled north and south, and he has eaten more things than you have ever eaten, I will be afraid of you kid? As long as you make something delicious that I haven't seen before, let alone a hundred gold, I will give you two hundred gold, but if you can't make it, hum! And don't blame me for being polite, not only do you want to pay me 200 gold, but you also have to lose to me the signboard of your Haitian feast! ”

"Who is going to prove it? Who makes the decisions? ”

"No one to prove, no one to adjudicate, it's all up to your own heart, how about it?"

"I'm afraid you won't make it!" Jiang Jianghao slapped the table! This group of people is obviously not good, so don't blame him for destroying flowers with his hot hands!

On the last plate of boiled beef, I am spicy, your chrysanthemum blooms for three days!

"Wait! Half an hour later we tasted the food! ”

"Good! In a word, it is difficult to chase the horse! ”

"It's hard to chase a horse!"

After speaking, Jiang Jianghao walked towards the room, he was going to get the seasoning for boiled beef, hum! Don't let your chrysanthemums bloom! You don't know why the flowers are so red!

Boiled beef, that's a classic in Sichuan cuisine! A classic of classics!

Legend has it that during the Northern Song Dynasty, in the area of Zigong, the salt capital of Sichuan, people installed rollers on the salt wells to extract brine with cattle as the driving force. A strong ox has served for more than half a year, and if it is less than three months, it will be exhausted. Therefore, there are local cattle eliminated from time to time, and the local salt is extremely convenient, so the salt workers slaughter the cattle, take the meat and slice it, put it in the salt water and add pepper and pepper to cook, its meat is tender and fresh, so it can be widely spread, and it has become a traditional famous dish of the people. Later, the chef of the restaurant improved the ingredients and preparation method of "boiled beef", and it became a famous dish that spread all over the world. The beef slices in this dish are not fried in oil, but scalded in a spicy soup, hence the name "boiled beef". The dish is dark in color and thick in taste, strong in aroma, and tender in slices of meat, highlighting the numb, spicy and hot flavor of Sichuan cuisine.

Today's boiled beef is no longer simply water with Sichuan pepper. It is to cut the beef into thin slices that are 1 inch and 5 minutes long, 8 minutes wide and 1 minute thick, put in a bowl, add refined salt, soy sauce, mash juice and wet starch and mix well. Put Pixian bean paste and dried chili peppers in the oil pot and fry them to brown and yellow, then fry the peppercorns, green onions, and lettuce slices until fragrant, add broth to boil, put the beef slices in the pot, cook until the meat slices stretch, the appearance is shiny, put them in a bowl, drizzle with chili oil, and they can be eaten. This dish is characterized by a thick spicy flavor, smooth and tender, and a hot pot flavor. If pork is used as raw material, it is called boiled pork slices.

This dish was created by Fan Ji'an, a famous chef in Zigong, Sichuan. Fan Ji'an is good at summarizing experience in cooking practice and insisting on improvement and innovation. For example, the beef in the soup was originally boiled in water, and condiments such as salt, soy sauce, chili pepper and Sichuan pepper were used to dip it into water and dip it in a dish to eat. In the thirties of the last century, he improved the soup beef into boiled beef, and its raw materials and production process were: beef slices as the main ingredient, cabbage or lettuce, red and white radish as auxiliary materials; Mix the refined salt, soy sauce, chili, pepper and starch and other condiments with the beef slices, cook them in the pot with the cabbage sprouts or lettuce slices, add broth and green onions, master the heat, and wait for the beef to be boiled until it stretches and shines, and drizzle with spicy cooked oil. The characteristics of boiled beef are: not only the meat is delicate, fresh and fragrant, but not greasy, and it is also a high-quality delicacy that accompanies wine and rice. Therefore, it has become a famous Sichuan dish with a strong local flavor. Boiled beef was selected as part of the Chinese Cookbook in 1981.

The white, red, green and yellow colors of this dish are set against each other, the color is simple and fresh, the beef is fat and tender, and the taste is sour, hot and fragrant. The beef slices in boiled beef are not fried in oil, but blanched in a spicy soup, hence the name boiled beef. The finished dish is dark in color and thick in taste, strong in fragrance, and the meat slices are fresh and tender, highlighting the unique flavor of Sichuan cuisine that is numb, spicy and hot. Because this dish focuses on spicy, it is mostly eaten in autumn and winter.

So today, let this group of Yan people come to see the broad and profound Sichuan cuisine culture of our Chinese nation!