Readx;?genius one second to remember, for you to provide you with a wonderful novel to read. Pen % fun % Pavilion www.biquge.info

"What kind of signal, will my eldest brother ignore it?" Wang Sen was also extremely angry at this time. 【】

"My lord, it seems that you haven't understood yet, the Cai family in Jingzhou is already an ironclad person from Cao Mansion, but he is inextricably linked to Jiangnan, and this kid Kong Ming is using this to convey his goodwill, so that Jingzhou can be used as a platform for the two governments to face off."

"And Kong Ming is also a fisherman, after all, the power of the palace is really too big now, and even if Lord Cao knows about it, there is nothing he can do."

Wang Sen finally understood everything, and secretly sighed that Zhuge Liang was really harmful, and he made Jingzhou like this, but he was alone, which is really clever!

At the same time, Wang Sen also understood what Pang Tong meant, the eldest brother on the battlefield couldn't get out at all, and these things could only be done by his subordinates, but now the matter in Jingzhou was the last chance for Cao Fu to turn over, and they would definitely not give up, so Wang Sen didn't know how to deal with this matter.

"Hey, what are you all thinking about, intriguing every day, calculating and calculating, is it really good? In this way, Brother Cao and I are really embarrassed, I said what are you good about? Wang Sen glanced at Zhao Yun, Guo Tu and Su San, and said impatiently.

"Your Excellency, you can ignore this, but we can't ignore it! Now that the world is about to be unified, why should the fruits of victory be handed over? Do you really think that the people of our royal palace are afraid of their Cao Mansion? What if they join forces with Gangnam? Our palace is still not afraid! Guo Tu muttered there in a low voice, saying the heartfelt words of the palace soldiers.

Wang Sen became anxious after hearing this, "What, what did you just say, if you have the courage to say it again, see if I don't pick your skin?" After speaking, Wang Sen immediately got up and rushed in front of Guo Tu.

Guo Tu was also taken aback, it was the first time he saw Wang Sen have such a big temper, and the whole person was also empty, fortunately Zhao Yun and Su San stopped in time, otherwise Wang Sen might really beat Guo Tu violently.

"My lord, what the prince said is not wrong, now the people in the palace think like this, if you want to fight, you will blame me Zilong, but we still have to do it!"

"Yes, my lord, the situation is like this now, we have no way to retreat, even if the other party has already made a move, then our palace can only accept it, I want to see what is wrong with Sima Yi of Cao Mansion?"

After Zhao Yun and Su Fei finished speaking, they knelt on the ground, and it could be seen that the two of them were also determined to compete with Cao Fu.

Seeing this situation, Pang Tong on the side immediately stepped forward and echoed: "My lord, this is not to blame the soldiers of the palace, the matter has come to this point, there is no turning back, and Princess Liu Ming and Mrs. Cai are pregnant, you also have to think about your next generation!" ”

As soon as Pang Tong's words were finished, at this moment, the subordinates of the Liu Mansion came to the hall and reported to Wang Senyu: "My lord, Chen Liufang has a letter, please take a look!" ”

Wang Sen was taken aback, thinking that something was wrong, he ignored the others, took the letter and looked at it.

When he saw the content of faith, the whole person swept away the previous displeasure and became extremely happy, "Hahahaha, I'm a father, I'm a father!" ”

It turned out that this letter was written by Princess Liu Ming, not long ago, Princess Liu Ming finally reached the delivery period and gave birth to a baby for Wang Sen, and seven days later, Cai Yan also gave birth to a daughter.

Not only Wang Sen was very happy to get this news, but even the soldiers of the palace were also excited, because the palace finally had a successor, and the soldiers of the palace also had a long-term goal.

"Congratulations, my lord, this is a great event for the palace, why don't I accompany my lord to return to Chenliu quickly?" Zhao Yun said excitedly.

At this time, Wang Sen really wanted to return to Chenliu immediately and see his child, but the matter in Jingzhou had not been dealt with, which made him how to move, and Wang Sen was also embarrassed for a while....

Seeing Wang Sen's appearance, Pang Tong guessed what he was thinking, "My lord, you better go back to Chenliu!" These little things in Jingzhou don't need you to make a move at all, just leave it to us, and we will definitely give you a satisfactory explanation. ”

"Yes, my lord, the matter of Jingzhou is now very clear, it is obvious that the Jiangnan side is the ghost, and the internal fighting between the palace and the Cao mansion has never stopped, so leave these things to us!"

Wang Sen thought about it, it is true, although Sun Ce is a prince, but after all, he is a generation younger than himself, and the matter of Jingzhou is also a contest between the next generation between the two governments, Wang Sen knows that it is really inconvenient for him to make a move, it seems that he can't play a role in Jingzhou, it is better to hand it over to Pang Tong, Guo Tu, Zhao Yun and Su Fei, let them be the younger generation to fight! Sima Yi of Caofu, Zhuge Liang of Jiangnan, Zhou Yu and Pang Tong of Wangfu, this combination is really enough to say.

Wang Sen sighed, and his mind finally relaxed, "That's it, even if I am already a father, I don't have the heart to deal with the affairs of Jingzhou, and Lord Liu, I will also finish worshipping, tomorrow morning, I will leave to return to Chenliu, and the matter here will be handed over to you!" ”

At this time, Wang Sen also returned to the arrow, and the next thing is to let their young people do it!

Zhao Yun, Guo Tu, Pang Tong, and Su Fei glanced at each other, and then they breathed a sigh of relief, it seems that Wang Sen is really relieved in this regard, and everyone is happy in their hearts, but they also know where Wang Sen's bottom line is, that is, fighting but not breaking, the overall trend of the unification of the world cannot be destroyed, and other small things, let them deal with them by themselves.

"My lord, don't mention those things that are disappointing, today is the big day of our palace, why don't you make a few dishes and let us celebrate?" Zhao Yun said.

At this time, Wang Sen was of course in a good mood, glanced at Zhao Yun and said: "Okay, you wait, I'll go to the kitchen to cook a few dishes, Zilong, Shiyuan, Gong Ze and Su Fei, by the way, call Liu Qi again, you accompany me to have a few drinks, we won't get drunk today." ”

"It's my lord!" The four replied, and at the same time, Pang Tong was also the most excited among the four, they had heard how delicious Wang Sen's cooking was, but he had never tasted it, and today he was fortunate to be able to taste Wang Sen's cooking, and Pang Tong was also looking forward to it....

"Lord Wang, although I haven't eaten Lu cuisine, Northeast cuisine, Cantonese cuisine, Jingchu flavor, and Zhejiang cuisine that you have made, I have heard of it, can you make some dishes that I haven't heard of today?" (There were no chili peppers at that time, so Hunan and Sichuan cuisine were not counted)

Wang Sen knew Pang Tong's thoughts, although the above dishes were delicious, they could be tasted in Chenliu, and Pang Tong just wanted to taste something that Wang Sen had never done.

At this time, Wang Sen was also in a good mood, and immediately agreed, "Okay, I'll make something special for you today, that is, Fujian cuisine, let you have a good meal, and it can be regarded as a celebration of Shiyuan's joining!" ”

"Thank you, sir!" Pang Tong also said unabashedly excitedly.

"Shiyuan, although you have just joined, I know that you are a capable person, and your ability is rare in the world, and you will have to put more thought into the affairs of Jingzhou this time, and after success, I will definitely arrange a good position for you, but remember that everything should not be done arbitrarily, because it is a safety issue, I don't want you to have any accidents, understand?"

Pang Tong was shocked, he didn't expect Wang Sen to say such a thing to him, he was happy and moved in his heart, happy that he finally joined the palace, and moved that Wang Sen valued himself so much, it was really a blessing.

"Don't worry, your lordship, what you ordered, Shi Yuan will keep it in mind, and he will definitely not live up to your high expectations."

Wang Sen patted Pang Tong on the shoulder, didn't say anything more, but went to the room alone to prepare food for everyone.

As we all know, Fujian cuisine is one of the eight major cuisines in China, which has been formed by the mixture of Han culture and Minyue culture in the Central Plains. Fujian cuisine originated in Fuzhou, based on Fuzhou cuisine, and later integrated with the flavor of eastern Fujian, southern Fujian, western Fujian, northern Fujian, and Puxian to form a cuisine.

The flavor of Fujian cuisine, represented by Fuzhou cuisine, is also the main body of Fujian cuisine, and is known as "Fuzhou cuisine is fragrant all over the world, and the food culture has been passed down through the ages". Fine material selection, rigorous knife work; Pay attention to the heat and pay attention to the soup; Like to use condiments, the taste is changeable, showing four distinctive characteristics: one is the ingenious knife work, interesting in taste, known as shredded like hair, thin as paper reputation, more famous dishes such as fried snail slices. The second is that there are many soup dishes, endless changes, known as "one soup and ten changes", the most famous such as Buddha jumping over the wall. The third is the peculiar seasoning, which is unique. The seasoning of Fujian cuisine is sweet, sour, and light, and makes good use of sweet and sour, such as lychee meat, drunken pork ribs, etc., which are more famous sweet and sour dishes. This eating habit is related to the fact that most of the cooking ingredients are taken from the delicacies of the mountains and seas. Make good use of sugar and use sweetness to get rid of fishy greasy; Skillfully use vinegar, sweet and sour; If the taste is light, it can maintain the original taste, and it is famous for being sweet but not greasy, sour but not harsh, light but not thin; It also makes good use of red grains, shrimp oil, sand tea, chili sauce, sauce and other seasonings, with a unique style and unique noodles. Fourth, the cooking is delicate, elegant and generous, with the most prominent techniques of frying, steaming and simmering. The edible utensils are unique, mostly using small, exquisite, simple and generous large, medium and small bowls, which more and more reflect the elegant, light and beautiful pattern and style.

Therefore, Wang Sen also specially made Buddha jumping over the wall, drunken pork ribs, dried scallops, liver flowers and eight-treasure red sturgeon rice for everyone.

Buddha jumping over the wall, this is the chief dish in Fujian cuisine. According to legend, this dish is a boss of Fuzhou Qianzhuang set up a family banquet to entertain Zhou Lian, the political secretary of Fujian, personally operated by his wife, using chicken, duck, meat and sea cucumber, squid, shark fin, dried scallops, sea rice, pig's trotter tendons, ham, lamb's elbow, pigeon eggs and other 18 kinds of raw materials, supplemented by Shao wine, peanuts, winter bamboo shoots, rock sugar, white radish, ginger slices, cinnamon, fennel and other ingredients, imitate the ancients put in the Shao wine vat and simmer, named "Fu Shouquan". Zhou Lian feasted, full of praise, and when she went back, she ordered the kitchen Zheng Chunfa to come and ask for advice. Zheng focuses on seafood and reduces meat in the ingredients, making the taste more mellow and delicious. Later, Zheng Zi resigned from the government kitchen and opened Juchunyuan Restaurant to serve this dish, and the business was prosperous. At one time, several people and talents came to taste this dish. After serving this dish, open the cover, the aroma is overflowing, everyone tastes it and all praise it, compete to chant poems for endowment, some people chant poems on the spot and praise and say: "The valus opens the meat incense and floats around the neighborhood, and the Buddha hears the abandonment of Zen and jumps over the wall." The name of the dish was changed to "Buddha jumping over the wall".

The practice of Buddha jumping over the wall is also very particular, first of all, in the selection of materials, you need two taels of shark fin, four taels of hoof tendons, four dried scallops, one-third of pork belly, six circles of pig's feet, a cup of taro, half a Chinese cabbage, twelve red dates, half a cup of lotus seeds, and half a green onion.

3 slices of seasoning ginger, 1 tablespoon of soy sauce, 2 tablespoons of wine, half a teaspoon of salt and sugar, and appropriate amount of water.

The first step is to add shark fin, hoof tendons, pork belly, and pig's feet to green onions, ginger, and wine;

Then the second step is to soak the scallops, red dates, and lotus seeds respectively, the Chinese cabbage is overheated, and the taro is cut into pieces and fried;

Step 3: Put the processed ingredients and seasonings together in a pot and boil, then cook for five minutes, and then simmer for another two hours before eating.

Drunken pork ribs are a traditional Han dish in Fuzhou, Fujian Province. Every Chinese New Year, almost every household in Fuzhou will make this dish. Because of its rich fragrance and intoxicating, it is named, orange-red, sweet and sour, slightly spicy, crispy on the outside and fresh on the inside. Everyone in Fuzhou knows and loves everyone.

The recipe is even more special, cutting the ribs into multiple long cubes. Mix a little water chestnut, wine, salt, and egg whites in a small bowl; Combine the sesame paste, ketchup, spicy soy sauce, curry powder, mustard, sugar, wine, salt, pepper, sesame oil, soy sauce and vinegar in a separate bowl.

Turn on the hot lard pot, put the pork ribs into the water chestnut flour and egg white paste to grab it, then put it in the oil pan to cook, then take out the pork ribs, filter out the oil, and put them on a plate. The oil in the pan is also poured out at the same time.

Finally, crush the garlic head, stir-fry in the original hot pan until fragrant, pour it into a small bowl with sesame paste, tomato sauce and other seasonings, and pour it over the pork ribs.

As for the "wrench" of the wrench scallop, it is the Fuzhou local song commentary "Mr. wears the ring", which is used to beat the gong when telling the story, the jade quality, thicker than the general ring, and the "wrench finger scallop" is a cylinder made of white radish that resembles a "wrench", and there is the name of the dried scallop in the middle, hence the name. The finished product is yellow and white, elegant and beautiful, fresh and soft, light and fragrant.

The method is to peel and wash the white radish, cut it into a long section, cross section into a circular thin iron cylinder, take the radish column, each radish column is pierced through with a round thin iron cylinder, remove the radish heart in the shape of a "wrench", each "wrench" is filled with 1 dried scallop, put it into the buckle bowl after loading, pour the scallop juice on the cage drawer and take it out with a strong fire, and then decant the steamed juice and set aside, turn over and buckle it in the soup plate.

Then put the wok on medium heat, pour in the scallop juice and steamed juice and boil, add refined salt and monosodium glutamate, mix thoroughly, and slowly pour it on the "wrench scallop".

Finally, there is the liver flower, this dish is crispy and fragrant, delicious and delicious, and it is very suitable for wine.

First, cut each piece of oil gluten into slices, then peel the sweet potato, wash it, and cut it into slices as big as gluten, and then. Put the stir-fry spoon on the hot fire, burn the peanut oil until it is hot, put the gluten slices in the pot with oil, pour it into the colander and drain the oil, then put it on the hot fire, stir-fry the peppercorn powder, put in the gluten slices and sweet potato slices and stir-fry, add white soy sauce, sugar, monosodium glutamate and stir-fry a few times, put it in a basin, pour down the dry starch and wrap it evenly.

Open the oil skin and pour water to make it soft, then flatten it, put the tendon slices and sweet potato slices and roll them into a round stick shape, mix them with flour to make a paste and seal them, steam them in the cage drawer with a strong fire, and cut each roll into two sections after cooling

Finally, put the stir-fry spoon on the fire, burn the peanut oil until it is hot, fry the oily skin section until golden brown, pour it into a colander and drain the oil, cut it into oblique slices, and stack it on the plate. (To be continued.) Mobile phone users, please browse and read, a better reading experience.