By the time this class was over, it was already half an hour later, and the fragrance from the kitchen in the left courtyard during the period made Qin Shan on the side of the hook sit on pins and needles.

When she went to the garden to stretch her hands and feet after the class, she excitedly pulled Wen Shu and pointed to the kitchen in the left courtyard and said, "Sister just smelled the smell of fish, it really didn't smell fishy at all." ”

"Of course I smell it, Chef Ji doesn't have any skills."

"Mm-hmm, I'll have to ask for advice later." Qin Shan nodded eagerly.

Unlike Wen Shu, who learned cooking because of the current atmosphere and Wentai's expectations, Qin Shan really likes this way, and always likes to pull Wen Shu to discuss it with great interest.

As the two were talking, the door of the left courtyard, which had been closed, opened, and a group of gorgeously dressed little ladies, accompanied by Yahuan, came out of it with a smile, and then turned into the No. A classroom on the left along the verandah.

During this period, a little lady wearing a crimson cotton gauze jacket seemed to have disdain and said to the maid on the same side: "Although this Ji Chef Niang's fish soup is good, it is still worse than the Song sister-in-law's fish soup outside Donghua Gate." ”

Sister-in-law Song's fish soup, even a small person like Wen Shu has heard of it, just because there is a legendary story in it, I heard that it is related to today's official family.

It is said that the owner of Song sister-in-law's fish soup is called Song Wusao, who was originally a vendor who set up a stall outside Donghua Gate to sell fish soup, only because of a chance to present the fish soup to the official family, the official family praised it after tasting it, the straight meat was delicious, and she was rewarded with hundreds of taels of silver.

As soon as this news spread, "Song Sister-in-law Fish Soup" became famous in Tokyo City, and many people came to taste it every day.

This Song Wu sister-in-law is a clever one, seeing the opportunity to immediately in Donghua Gate not far from the store to sell fish soup, it is called 'Song Sister Fish Village", after more than ten years of operation, has now become a rich place in Tokyo.

This little lady picked this out, but she was showing off to everyone that she had eaten Song Sister-in-law fish soup, but the people who walked with her were all young ladies from rich and noble families, and most of this Song Sister-in-law fish soup had been tasted, but no one took it at the moment.

Wen Shu and Qin Shan listened from afar, but they were a little curious about what this Song Fifth Sister-in-law's fish soup tasted like.

After about half a cup of tea in the garden, two female envoys invited them to the kitchen of the left courtyard, Qin Shan was talking about the fish soup early in the morning, and when she heard it, she was busy walking in front.

In the kitchen, Chef Ji, who is nearly 30 years old, is wearing an apron, with her back to them to clean up fresh fish on the stove, and there are a few fresh mandarin fish swimming in the wooden basin not far from her.

Hearing the movement behind her, she turned around and said indifferently: "Today I want to teach you ladies to make fish soup, this fish soup is tender and smooth, and it is very particular about the selection of materials and heat, and you will have to take a closer look and listen carefully." With that, he turned around again and continued to clean up the fresh fish.

She is a veteran cook, not to mention her knife skills, she has already scaled and removed the gills, dissected the abdomen and gutted the internal organs, washed, cut off the head and tail, and used a flat knife to cut the back bone into two pieces from head to tail.

"This is a fish soup, and the mandarin fish is the first choice, because the meat is delicate, with few spines and more meat....... Secondly, it is necessary to get rid of the fishy ...... ”

While explaining, Chef Ji took a large bowl, put shredded green onions and ginger into it, and then put the sliced fish fillets on it, with the skin facing down, and then spread a layer of shredded green onions and ginger on top.

Wen Shu and Qin Shan stood aside and watched with good eyes, for fear of missing the fishy removal step.

"This is fishy, in addition to onion and garlic, Shao wine is also very good." After setting out the shredded green onions and ginger, Chef Ji sprinkled some Shao wine and fine salt on the sashimi, and then put the large bowl into the pot and began to steam.

The kitchen has its own maid who specializes in making fires, and Chef Ji puts the fish fillets into the steamer, and then is busy preparing other ingredients.

Wen Shu saw her take out bamboo shoots, shiitake mushrooms, eggs and other ingredients, and secretly calculated in her heart how much it would cost to make this fish soup.

It's not like she hasn't made fish at home in the past, but most of them are stewed or fried, and she has never made fish soup as laboriously, let alone add these ingredients.

In her kung fu, Chef Ji has already raised the oil pot, put in the lard, add the shredded chives and stir until fragrant, and then add the broth to boil.

This broth should have been baked before they came in, Wen Shu smelled it and thought it should be chicken soup.

Sure enough, the next moment, the cook said, "This broth is simmered with chicken thighs at noon." As he spoke, he dripped a little rice wine into it, and then added the shredded shiitake mushrooms and bamboo shoots to boil.

The chef took it out, picked the shredded green onion and ginger and the fish bones and skin with chopsticks, then poured it into the broth, and added a few drops of soy sauce to boil with the shredded bamboo shoots.

After the soup boils, pour the beaten egg liquid into the pot and stir well, add vinegar when the soup boils again, pour 60% hot lard, and then grind it into the soup basin, sprinkle with shredded ham and minced ginger.

"Okay, that's how the fish soup is cooked." Chef Ji took off her apron and asked the waiting-in-waiting envoy to give each of the little ladies present a small cup of fish soup for everyone to taste.

It's good to have a comparison when you go back to practice at home.

After taking the small blue chrysanthemum pot handed by the female envoy, Wen Shu looked down, and saw that it was filled with bright and pleasing fish soup, and then took a sip, and felt even more tender and smooth.

Wen Shu had never tasted Sister-in-law Song's fish soup, so she didn't know what it tasted like, but just the bowl of fish soup made by Chef Ji today was already delicious and wanted people to swallow it with their tongues.

It's a pity that the amount of this one is too small, and it's just a matter of two mouthfuls, so you can really only taste it.

The family conditions of the students in the after-class class are almost the same, and there are very few people who can afford to eat Song Sister-in-law's fish soup or often go to eat, so they are full of praise for the fish soup made by the chef.

When Chef Ji heard it, she only felt a lot better in her heart.

When teaching the Jiazi classroom before, a few students muttered in private, saying that although her fish soup was not as good as Song Wu's sister-in-law, although she admitted it in her heart, she was a little uncomfortable.

Now that I have been praised by the students of Class C, I only feel that my confidence has returned, and my depression has dissipated a lot.

After the cooking class, today's class is over, Wen Shu and Qin Shan said goodbye at the door of the private school and went home separately.

At this time, the rain outside had stopped, but the ground was still wet, in order not to get wet shoes and socks, Wen Shu still carried the bamboo box on his back and slowly paced back with an umbrella.

When she got home, she saw that her father had returned, and he was now in the yard fiddling with the set of iron pieces he had picked up from the shop.

"I'm back." Hearing the movement, Wentai looked up.

Wen Shu responded lightly, put down the umbrella by the door, took a small piece of bamboo from the wooden tube behind the door, supported the wall with one hand, and gently scraped off the yellow mud on the upper of the shoe with the other, and asked: "Dad can inquire clearly, how much can the government subsidize this time?" “

Wentai shook his head worriedly, "There is no fixed number yet, but according to your Uncle Qian, I'm afraid it won't exceed five times." “

"What! So little! “

Wen Shu was shocked, he didn't scrape the mud at the moment, threw the bamboo slices, rushed over in a few steps, and said urgently: "Last year, King Li Zhuang suffered a disaster, didn't you hear that you also made up for eight or nine times?" How can we get to this into five runs! What did Uncle Qian say, is there any basis? “

Uncle Qian in Wen Shu's mouth is the shopkeeper of Qian Ji Rice Shop on Qianjie, and he has always had some friendship with her father, because he has a nephew who works in the yamen, and he can always know earlier than ordinary people with the news of the government.

"What else can it be, the subsidy of the previous year king Li Zhuang is mostly because the former mansion Lord Yin Bao is honest and loves the people, which gave the maximum subsidy, and now he has changed his ......position" Wentai sighed and shook his head.

Thinking of the official voice of the new governor, Wen Shuxin also cooled down.