Clever officials, it is said that it is Zhang Qing, the "vegetable gardener", who takes care of the vegetable garden of Guangming Temple on the outskirts of Dongping Mansion. When he and Sun Yanhong were bullied by the evil monks Fa Ming and Fakong, they also parasitized the Celestial Constellation Vega from the Lyra Prison in Cancer, and the Vega people Regulus and Reena from the custody of the Cancer Galaxy Prison. The two are the chef and sous chef of the Vega Star Superstar Queqiao Hotel, and they are a pair of lovers. Because the envoy of the Star Empire Alliance was poisoned and died after eating the star dolphin at the welcome banquet of the Queqiao Hotel, they were imprisoned as the person responsible for the banquet and catering, and after the transfer flight shuttle handed over to the earth from the Cancer Galaxy Prison, they crossed to the Northern Song Dynasty through the wormhole because of the prison escape incident, and came to the vegetable garden in the Guangming Temple Temple on the outskirts of Dongping Mansion.

The constellation of Lyra, Vega, is located about 25 light-years from Earth.

Vega, the sign of Lyra, has a strong physique, and is martial and agile. It is worth mentioning that the Vega people are famous for their cooking skills.

Unexpectedly, after the two martial Vega people crossed over, they immediately witnessed the death of these two evil monks.

The two of them, Su Qing and Sun Yanhong, felt that they had been reborn, and they seemed to have inexhaustible strength in their bodies. They buried the bodies of two poor and hateful evil monks in the backyard of the Guangming Temple, entered the temple, knelt on the futon, bowed to the Buddha statue once, and prayed: "The Buddha and Elder Huineng are above, and the small people Zhang Qing and Sun Yanhong really have no intention of offending and killing, and I apologize here." I ask the Buddha and the elders to bless us with good luck and good luck. ”

The two bowed again, then stood up and looked at each other.

Sun Yanhong said to Zhang Qing affectionately: "Brother Qing, I didn't expect this change for the two of us. I felt like I was a different person, and I was very light from head to toe. And...... And it seems that I knew Brother Qing in my last life. Brother Qing, what are you going to do next? ”

Zhang Qing said: "Xiaohong, I am also as light as flying and infinitely powerful for no reason, and no one can bully me." I want to open a restaurant on the cross slope outside this vegetable garden, make the business prosperous, and survive here. ”

Yan Hong asked uneasily: "Now that there is a big drought, what can I do if the harvest of this vegetable is not good?" ”

Zhang Qing said: "I think if I have this physical ability, I won't starve to death." If we don't have the capital, we can go to the rich people who are not benevolent to 'borrow', and if we don't have the ingredients, we can go to the surrounding markets to buy them. Xiaohong, I think there is no end to the sky. ”

Yan Hong's eyes flashed with happiness, and she gently confirmed: "Brother Qing, do you mean...... We? ……”

In the end, the sound was so thin that I couldn't even hear it.

Zhang Qing held Yan Hong's arm with both hands and said excitedly: "That's right, it's 'us'!" The two of us! I'm the boss and you're the boss. We will never be separated! ”

Tears of excitement welled up in her red eyes, and she lay her head on Zhang Qing's strong chest, happy and happy.

After cleaning up the mess in the vegetable garden, Zhang Qing sent Sun Yanhong home. Not long after, a restaurant was built on the cross slope outside the vegetable garden, and the high banner outside was written "Bright Restaurant". Not long after, Sun Yanhong really became the proprietress of this "Bright Restaurant". Because Yan Hong is the second oldest in the Sun family, Dongping Mansion has a good population, so she is called "Sun Erniang".

At first, there were some frivolous scoundrels who coveted Sun Erniang's beauty, and when they didn't know the depths of the flirtatation, they were submissive by the boss's wife, so they no longer dared to be bold and act rashly. Therefore, she has another nickname, called "Mother Big Worm", which compares her skills to a tigress, but not her appearance.

Because the Guangming Temple was originally remote, there were not many pilgrims, and the government rarely asked questions, so it gradually became deserted and dilapidated.

On the contrary, this "Bright Restaurant" attracts guests from near and far because of its delicious dishes and mellow acetic acid.

At that time, although the Northern Song Dynasty had cooking techniques such as frying, stir-frying, steaming, stewing, simmering, and boiling, they often had single ingredients and limited seasoning. Zhang Qing has made all kinds of liquid and solid seasonings by himself, and the soy sauce alone is divided into dark soy sauce, light soy sauce, reduced salt soy sauce and sweet soy sauce, and the solid sauce is divided into sweet noodle sauce, sweet and spicy sauce, garlic hot sauce, large sauce, miso sauce, sand tea sauce, oil-consuming sauce and shrimp sauce. According to his knowledge of ingredients, he found some natural seasonings in the Northern Song Dynasty, such as Sichuan pepper, star anise, cinnamon, and angelica, and purchased olives, rosemary, cumin, fennel and other exotic spices from merchants who came to the Central Plains from the Western Regions, turning this kitchen stove into a Chinese medicine shop. Because there is no modern preservation method like a refrigerator, all ingredients are fresh, eaten and slaughtered, fresh and tender.

Vega's chef pays attention to the culinary skills of seemingly simple dishes.

For example, this braised pork, Zhang Qingsun Erniang must choose natural live pigs that are free-range. The pig urinates and drinks mountain springs, eats wild fruits, especially likes to eat pine nuts and wild fruits, and walks around the mountains and plays, the muscles and fat on the body are evenly distributed, and the fat is strong. When the pig grows into the prime of life, he his neck and bleeds, but the blood is not spilled, and he keeps it to make blood tofu. Peel off the pork bones, remove the tendons, rinse the skin with spring water for half the night, and wait until there is no trace of blood. Then cut the pork with the belt into square pieces of meat the size of a tea bowl lid, boil it in boiling water, and then put it into the cold and biting deep well water to wash off the foam and purines. But only sprinkle good white sugar into the iron pot, boil it into caramel juice over medium heat, dip the meat in caramel color, then pour on the homemade best soy sauce and cooking wine, do not pass the meat pieces, sprinkle a circle of rock sugar, and wrap cinnamon, spices, peppercorns, fennel, rosemary, vanilla leaves, sand kernels, green onions, and ginger pieces into the pot with gauze, and then turn the high-speed iron pot with an iron fence pad to low heat after boiling over high heat, and after simmering for an hour, it is pulled to a place where there is no fire and cooled for two hours. So repeatedly, the gauze seasoning bag is changed one package a day, and it has been stewed enough for four days, and the seasoning bag is changed enough for four packs, which is considered to be done, put it into the urn for later use.

If you eat, you must first prepare a small plate of tofu, no seasoning, only a little rock salt, so that diners can eat lightly and chew carefully, which is called "clear mouth". Before eating, don't drink alcohol, don't gossip, or with a bowl of clear soup Yangchun noodles, or with a Gaozhuang big steamed bun, or with a bowl of good rice and rice, one person will have a piece of braised pork in a container the size of a tea bowl.

When I opened the lid of the container to see the braised pork, the skin of the meat was crystal clear, like beeswax; Fat amber is transparent, like caramel; Lean meat soup red sauce, aromatic and juicy. Picked up with chopsticks, it trembles like tofu, and it seems that it may break at any time. Before it is put in the mouth, a strong fragrance arrives first, stimulates the nasal cavity, lands on the taste buds, makes people's index fingers move, and the fluid suddenly comes out. When you put it in your mouth and bite it with your teeth, you only feel that the pork skin is full of elasticity on the upper teeth, the lean meat on the lower teeth is crispy and soft, and when the upper and lower teeth bite into the fat where the skin and flesh are connected, it is like biting into grape flesh or lychee meat, and the juice is overflowing and the mouth is full of fragrance. When you chew the bitten part in your mouth, the chewy feeling is three-dimensional, firm and sticky, and when paired with the staple food, it complements the dietary fiber, which is wonderful.

When diners eat, they all praise each other, close their eyes and concentrate, smack their tongues, and have an endless aftertaste. When I was about to pre-buy the second piece, I was told that only one piece per meal per person was asked, and when I asked why, I replied that I had a thought, and this blank afterglow was also part of the dish. So the diners all nodded yes and praised it, and often came back the next day, as if they were addicted.

Sun Erniang also innovated the old and mixed the wine with different densities in a crystal cup, because of its shape, it was called "cocktail". There is a copper pot protrusion in the center again, the red charcoal is burned inside, the soup is poured into the pot, the lamb meat is sliced into thin slices, and the fresh vegetables are prepared, the hairy belly and yellow throat, the meatball shrimp is slippery, the mushroom taro, the ingredients are soaked in the pot with bamboo chopsticks when eating, and the fragrant sauce made of fermented bean curd and leek, sesame oil and garlic is dimmable, it is smooth and tender, and it melts in the mouth, and it has won the praise of diners in autumn and winter. Heat a stone pot again, smear sesame oil inside, add bracken mushrooms, bean sprouts fungus, seaweed spinach, knock a raw egg in the middle of the bowl, pour a spoonful with sweet and spicy sauce, stir and heat with an iron spoon when eating, hiss, fresh and spicy, and can't stop.

Such a small restaurant with meticulous work and superb cooking skills has caused a sensation in the entire Dongping Mansion, and even diners in Mengzhou, whether they are dignitaries or ordinary people, have all gathered their heads, and have lined up under the banner of this "Bright Restaurant" to wait to enter the door and taste it. The business of this small hotel with an inconspicuous appearance on the cross slope has become more and more prosperous, so that many other restaurants have changed their appearances and renamed their restaurants as "Guangming Wine Shop", "Ming Guang Tavern", "Bright Restaurant" and "Bright Restaurant".

For a time, the alleys and alleys of the market and the street corners all spread the saying of "wearing in Suzhou and Hangzhou, eating in Dongping", and "eating in Dongping, the only number is bright". Zhang Qing, the "vegetable garden", and Sun Erniang, the "mother insect", have also become the leaders of the food makers of the Northern Song Dynasty.