If you want to be drunk, you need to use alcohol. In Jin Yong's famous book, in "Tianlong Babu", which is set in the era of Song Renzong, it is written that Qiao Feng and Duan Yu fought wine in Songhelou, and the fight was ten catties of sorghum wine.

When Yao Huan read this paragraph in his previous life, he had always been suspicious because of the occupational disease of auditing. Ten catties of this amount, even if it is white water, which person's stomach can hold it in a moment?

Although Duan Yu secretly used the Six-Vein Divine Sword to drain the wine at that time, that Qiao Feng actually poured it in.

The most important thing is that it is written in the book

"Qiao Feng called, bartender, let's get ten catties of sorghum wine", it was obviously a high degree of liquor, because Duan Yu felt it when he smelled it

"Pungent and pungent". High-end restaurants such as Songhe Tower, wine

The "pungent" is certainly not because of inferior quality, but because of the high degree. After Yao Huan crossed over, he entered the food store and quickly solved his doubts.

At least in the era of Zhezong, in Bianjing, where the liquor industry was prosperous, there was still no high-grade liquor. The signature liquor of the major main stores, as well as the home liquor of the princes and nobles, is still a low-alcohol rice wine or fruit wine with brewing techniques.

There are distillation containers, which are mostly used to distill flower and fruit perfumes. This also confirms why it was not until the Southern Song Dynasty Song Ci's "Record of Clearing Grievances" that there was no record of soju for distillation and disinfection.

Otherwise, how could the lyricists of the Northern Song Dynasty, many of whom were senior drunkards, not write about the high level of distillation techniques?

However, since it is used for crayfish

"Cooked drunk", not for river shrimp or sea crabs in later generations

"Choking method", then, there is no high degree of liquor, it is not a big problem, you can use sweet and mellow Yuezhou rice wine. Drunk crayfish, marinade first.

Boil the well water to cool and mix it with Yuezhou rice wine in a two-to-one ratio. Add the Chinese onion rolls, ginger slices, grass fruit, fennel and tangerine peel.

The next step is to add soy sauce and sugar. The soy sauce of the Song Dynasty was called by the people of the time

"Clear sauce" or

"Soy sauce" does not subdivide light soy sauce and dark soy sauce, it is fragrant and salty, and it is enough to make seasonings. Let's talk about sugar.

In this era, sugar is mainly caramel, or sucrose syrup and sucrose frosting. Frosting cane sugar is a large and small sugar cube, which people call rock sugar.

But this crystallization technology of rock sugar is only available in a few southern states and counties

The "frosting household" can grasp it, and the annual output also has a great luck component, and it may not be enough to supply the court and the magnates.

Therefore, what can be bought in the market is mainly sucrose syrup, also called

"Sand sugar", taking the meaning that it can flow, is by no means from later generations

"Sucrose". This is a black jujube or wine color

In Yao Huan's opinion, the "sand sugar" liquid is better to make a marinade than solid frosting - it is mixed more evenly with wine and soy sauce.

999 update fastest mobile phone: s:// prepare the marinade, steam the crayfish until it has just turned red, move it away from the stove for a while, then open the drawer, wait for the steam water on the surface of the crayfish to disperse, and soak it into the marinade warmly.

Do not over-steam, not only the meat is old, but also can not enter the aroma of wine. After all, cooked drunk goods are not raw pickled cellar goods, and they can be eaten within two days, but they should not be left for a long time.

Yao Huan ate a drunken crayfish, which was tender and sweet, with an elastic body, and the yellow in the head of the female shrimp was soaked in wine juice, and the taste was more unique than the crab roe of hairy crabs.

She divided half of the drunken shrimp and took it to Qingjiangfang in Dongshuimen to ask her uncle and aunt to try it. Uncle Cai Yingwen is still sighing about the shrimp that he has raised for half a year, and he has feelings for fish and birds, so how can people get their mouths, and his aunt Shen Fuzhi has already glanced at him, and quickly peeled off a few and ate them.

"Huan'er, you were really appreciated by your grandfather, and you got great luck to catch such a good thing, and you thought of this drunken cooking method," Shen Fuzhi said,

"The hand-washing crab that Beijing people love to eat, the flavor is just like this, sometimes after swallowing, the throat is still itchy and uncomfortable." Shen Fuzhi's hand-washing crab is a popular crab cooking method from the court to the people.

Chop the live crab directly, pour it with hot sesame oil, mix in minced ginger and shallots, soy vinegar sauce, and eat it raw.

Aquarium, even freshwater river fresh, in the process of raw food, protein is easy to cause allergies in some people, and itchy throat is a symptom.

Cooked and drunk food is more than that. Shen Fuzhi also said that people like to eat spicy and sour, and they can also put dogwood powder, mustard oil, and pickled apricots in the marinade.

Yao Huan got Shen Fuzhi's advice, and on the way back to Zhulin Street, he found a candied fruit shop and bought sour green plums and threw them into the pickling vat.

Today is just the right time to give Zeng Wei a taste. Zeng Mansion has a senior gourmand like Mrs. Wei as the hostess, from hand-washing crabs to drunk shrimp on weekdays, as long as it is in season, it is not less to eat, although Zeng Wei thinks that this shrimp is ugly, like insects and ants, but smelling the drunken material with a strong fragrance, seeing that the shrimp meat peeled out by Yao Huan is actually no different from ordinary aquariums, he also swallowed it with a smile.

"It's like a drunken crab claw, it's more chewy than crab meat, and you season it very well. It's strange to say, I have never seen this shrimp before you raised it. Yao Huan repeated the rhetoric: "Kaifeng City is such a big wharf where merchants gather and the waterways are accessible, perhaps, which caravan is brought in from nowhere and falls in the canal in the city." He added: "It's also luck, on the day of the Chongyang Festival last year, Mr. Shao rowed a boat to save the neighbors and save these shrimps." Otherwise, where would I have gotten the shrimp seedlings to raise in the pond outside the city, and it would be impossible for me to think about the business of raising shrimp and selling shrimp. ”

The three words "Mr. Shao" were originally annoying enough, and the last sentence made Zeng Wei's face even more pale.

What do you mean? It's not enough to tinker with beans and sell drinks, but also learn to make a living by herding chickens and pigs? Zeng Wei tried to calm his mind, thinking about today, and simply said something to her clearly.

He then took out a handkerchief and wiped his mouth, and said softly: "Huan'er, since you mentioned Mr. Shao, I might as well tell you something." Indeed, this time it was he who was alert, so that you could get out of danger, in my heart, I am really grateful to him, and I have entrusted my father, and the protégé who is familiar with the Ministry of Rites will inform him, and she will help him in the medical department, so that he can get out of the house quickly and go to the Hanlin Medical Bureau to find a good position, and my father also agreed. Yao Huanxi said: "Then thank you to the cardinal minister, help me to repay him a big favor." By the way, on the way to the goods with Su Gong, Mr. Shao informed me that at the end of the month, his business friends would sell me more green beans, and before the official family decided whether to make beans or not, those beans were enough for me to drink for more than half a year. Zeng Wei frowned and said, "That's exactly what I'm talking about." Do you know that before I went to the New Year, I went to visit this Brother Shao and asked him not to send you beans again. I told him that you and I have affection, and my father has known and agreed, and you will soon marry me, and you will enter the house, and you will no longer be in the market and eat and suffer. If he is really a good friend of your family and can think of you, he should understand this verse. No, he doesn't have any ......," Zeng Wei originally wanted to say

"No restraint", I suddenly saw Yao Huan's face change, and stared at him in a daze, he is still going to

The word "convergence" swallowed back. Yao Huan was stunned for a moment, wanted to open his mouth, and squinted his eyes, as if he couldn't organize an accurate expression for a while.

Zeng Wei said again: "Huan'er, you are different from those pretentious and pretentious official golden boudoirs, like a child, you just teach me to love evil." But after we got married, how could you do these things in a disgraceful way? These days, the official family instructed you to follow Su Gong and talk to my cousin about the timing of the imperial court's entry into Hu Dou, but why do you want to raise shrimp again? He said this in one breath, as if stirring up the turbidity in his chest again, and simply added two more sentences.

"Could it be that this is also Shao Qing's idea for you? He is so looking forward to your wealth and prosperity? Or, or does he not want to see you marry into the Zeng Mansion so soon? ”