In the early morning of this day, it was pouring rain, and the hot temperature subsided, and there was a hint of coolness.

Before you know it, it's already autumn.

If it weren't for the county order to send someone to inform Qin Fei that the food conference would be held in three days, Qin Fei would have almost forgotten about it.

After eating something casually in the morning, Qin Fei wore a cloak and a hat, and went to a blacksmith to order an iron plate needed for a batch of grilled fish.

Blacksmith Zhang's business was good today, customers lined up in a long line, and Qin Fei was in a hurry, so he considered finding another blacksmith shop.

But Blacksmith Zhang suddenly caught a glimpse of Qin Fei, hurriedly stopped what he was doing, stepped forward and said, "Son, don't go, are you going to build something?"

Qin Fei showed the drawings to Blacksmith Zhang: "I want to create a batch of such artifacts, and I am in a hurry to use them, but I see that you are too busy." ”

"Childe is a person who does great things, how can you be delayed by pots and pans, I will help you do it now. When Blacksmith Zhang said this, he quietly asked, "Childe, dare to ask how this batch of magic weapons is used?"

In order to get the iron plate as soon as possible, Qin Fei followed Blacksmith Zhang's words and said: "This thing can bake and fry the monster in the water until it is browned on both sides, and finally it will be shattered to pieces, and it will never be reborn!"

Blacksmith Zhang looked up to the mountains: "It turned out to be a magic weapon to suppress the water demon, very hanging, very hanging." ”

Blacksmith Zhang promised to build ten iron plates by this evening, and Qin Fei paid the deposit.

Coming out of the blacksmith shop, Qin Fei went to the vegetable market to buy red peppers and black beans, and went to the grocery store to buy two earthen jars.

He prepares his own pickled peppers and tempeh, which are essential ingredients for making pickled pepper-flavored and tempeh-flavored Wanxian grilled fish.

Of course, there are ready-made pickled peppers and tempeh on the market, but pickled products, a thousand people make a thousand flavors, in order to restore the ultimate deliciousness of Wanxian grilled fish, Qin Fei decided to marinate it himself.

Bringing the ingredients and tools back to the store, Qin Fei first began to make pickled peppers.

The red peppers he purchased were in good condition, not only full of growth, but also red in color, like a girl's red lips.

Qin Fei used scissors to cut off the chili stem, if it is a modern society, to prevent pesticide residues on the chili pepper, you can add salt and baking soda to soak for a while.

But the vegetables in this era are pure natural and pollution-free, and Qin Fei can simply rinse them with well water.

Then drain the water and use a bamboo skewer to tie the eye hole on the pepper to facilitate even fermentation in the later stage.

Next, the jar is scalded with boiling water, and then sterilized with liquor, and after washing, the inner wall of the earthen jar is wiped with salt.

When these are done, the peppers can be placed in the jar.

In order to adjust the flavor, Qin Fei added appropriate star anise, Sichuan pepper, garlic, tender ginger, rock sugar, etc., poured in a little liquor, sprinkled some salt, and smoothed evenly, you can seal the jar and wait for the pickled pepper to ripen naturally.

Generally, natural fermentation takes half a month, but Qin Fei can't wait, so he is entrusted to the system to reduce the time.

He was not idle, and began to make tempeh again.

Wash and soak the black beans first, then put them in a pot and boil them until the black beans are soft but the skin is still intact.

If you like to eat hard tempeh, you can cook it for a while.

Drain the cooked black beans and spread them evenly on a bamboo plaque with straw, then cover them with a thin layer of straw and wait for them to ferment.

This process takes three to four days, and the fermented beans have a layer of white hairs on them, and when turned with chopsticks, there will be sticky threads between the beans.

If there is no sticky filament, it means that there is bacterial contamination and the production fails.

Qin Fei also entrusted the fermentation of tempeh to the system, rested for a while, and the system prompted that the fermentation was completed.

Add appropriate seasonings such as chili, ginger, garlic, and peppercorns, and stir well with tempeh.

Finally, put the beans into the jar, add a little liquor, sprinkle salt on the surface, seal the jar and let it stand, and wait for the final flavor of the flavored tempeh.

At this time, the system prompted that the pickled pepper was ready, Qin Fei opened the pickled pepper jar to check, the sour smell came to his nose, and when he smelled it, the saliva could not stop secreting.

Qin Fei picked up a pickled pepper with chopsticks, although it was a little soft in the touch, it was bright in color, and it was no different from when it was fresh.

Qin Fei directly put the pickled pepper in his mouth, and the sour water contained in the pepper suddenly flowed out, the first feeling was sour, but this sourness did not hit the teeth, but was accompanied by spicy, refreshing and other tastes, making people swallow saliva.

I was very full in the morning, but I felt hungry again because of this acid.

As a chef, he eats when he is hungry, does it himself, has enough food and clothing, regardless of whether he has a meal or not, Qin Fei grabbed some pickled peppers and tender ginger from the jar, carried the knife like electricity, and cut it into thin strips after a few strokes.

Then slice a piece of lean meat into thin slices, then cut it into shreds, mix well with wine and corn flour and marinate for a while.

Make a fire to burn the oil, take out the shredded meat through the oil, and then, put pickled peppers, shredded ginger, onion and garlic and other accessories into the hot oil, and then return the shredded meat to the pot and fry it together.

After a while, a red and bright, sour and fragrant shredded pickled pepper meat came out of the pot.

Qin Fei took a bowl of white rice, ate a mouthful of vegetables, and ate a mouthful of rice, his mouth full of oil.

At this point, the flavored tempeh is also ready.

Tempeh and stinky tofu are somewhat similar, both smell a kind of stinky, but the taste is very sultry.

Qin Fei's pickled tempeh has a taste that is neither salty nor light, and has a strong rotten taste, which is very good for rice.

Simply scoop a spoonful and sprinkle it on the shredded pork with pickled peppers.

Although this black and non-slippery thing destroys the beauty of the pickled pepper shredded meat, the two tastes do not conflict, the refreshing and sour pickled pepper, supplemented by the heavy tempeh, can be described as both civil and military.

Qin Fei didn't feel full even after eating three bowls of white rice, this is the magic of pickled peppers and tempeh, which is really unstoppable.

With his own pickled peppers and tempeh, Qin Fei believes that at the food conference three days later, Wanxian grilled fish will be able to shine.

......

When he and Blacksmith Zhang agreed in the afternoon, Qin Fei went to fetch the iron plate, and on the way back, he happened to meet Wang Ziduan.

"Godfather, I'm about to come to you. Wang Ziduan hurriedly came up to say hello.

"Oh, just in time, get me something. As Qin Fei spoke, he threw all ten iron plates to Wang Ziduan to hold.

Ten iron plates weigh dozens of catties, Wang Ziduan is a little tired, and his face is bitter: "Godfather, let me introduce you to you, this is Master Yi, a master of feng shui, and my father invited him to transfer to the shop." ”

"Isn't it rumored that Godfather's shop is haunted, so I also want Master Yi to help take a look. ”

Qin Fei noticed that Wang Ziduan was still followed by an old man with fairy wind bones, to be honest, he didn't believe in any feng shui, but the snack bar did like to recruit those things, and the child was filial, and it was not easy for him to refuse as an elder.

"Then there's Master Roy. "It's best to see if you're single or anything, otherwise Qin Fei feels that with his looks and talent, it's impossible to be single until now."

Master Yi just bowed slightly, high popularity, and did not speak.

The three of them walked to the snack bar, and when they came to the shop, they found that a group of children were playing handstand at the door, blocking the door.

Qin Fei said: "Don't scare the child, what should I do if I fall and get hurt, wait." ”

When the children were tired and came down by themselves, Qin Fei stepped forward to open the door, but the feng shui master turned around and left.

"Master, why are you leaving, help my godfather change the feng shui!" Wang Ziduan hurriedly called.

Master Yi didn't reply: "This Qin Gongzi is benevolent and virtuous, the place where he is a treasure of feng shui, and the old man can't change it." ”