"Master Zhang, have you woken up?"

"Hmm." The naval officer stretched his waist widely, not caring at all about the dust on his naval uniform, nor about the treatment of being thrown into the firewood room yesterday, anyway, it was not the first time.

"Drink this bowl of sobering tea."

"Thank you, shopkeeper Liu."

The officer in front of Liu Yifeng is called Zhang Jun, who is in his 30s, and I don't know if he has Nanyang blood or has been on the sea for too long, and his skin is much darker than that of the Han people.

However, no one would look down on him because he might have Nanyang blood, because his uniform was the military uniform of the sixth-grade Captain Breaking Waves.

Captain Breaking Waves is an official position created by the Navy itself in imitation of the army system, and Zheng Liupin is already an important officer on the Zheng He class.

From Zhang Jun's mouth, Liu Yifeng knew that Zheng He-class had a captain, and he had an official position from the sixth grade.

When the warships formed a fleet, the captain had to listen to the orders of the commander of the fleet of Zheng Sipin, and the orders to command the servants were often issued to the captain of the waves. That is to say, on the Zheng He-class ship, everyone listens to the captain during the war, but everyone listens to the captain of the waves during the war.

Liu Yifeng felt that such a command was too inefficient, and it would not be enough to directly let the captain become the commander-in-chief of a ship. But he is not an expert on the subject and has not expressed any opinion.

He always believed in one thing: anything at a certain stage will naturally develop the mechanism that is most suitable for its current stage. If there is a problem with this command system of the Ming Navy, the Ming Navy will naturally propose reform.

Zhang Jun, who was hangover, happened to be thirsty, and drank the bowl of decanting tea with a strange taste in one go, the warm tea activated his stomach, and the gurgling sound suddenly sounded.

He wasn't embarrassed to arrive, anyway, he had seen this extremely delicious young man more than once in front of his drunken ugliness.

"Shopkeeper Liu, what did you eat this morning?"

"Crispy golden silk cake, oil tea noodles, brown sugar bean curd and tea eggs."

The sound of swallowing saliva sounded, Zhang Jun had eaten these things these days, and he still couldn't refuse the good taste.

Golden silk cake is a noodle dish that appeared after the introduction of iron pots in the Song Dynasty, but it was developed in the late Qing Dynasty and early Republic of China, and the method is very similar to ramen.

Add either sugar or salt to the dough to increase the low taste, then knead the dough until it is firm and start ramen. The whole process of making ramen noodles is exactly the same as making ramen, except that instead of throwing the noodles into a pot to cook the noodles after they are drawn, the noodles are stirred together, placed on a panel, greased and rolled up.

Put the rolled dough vertically, form a cake with the palm of your hand, and fry or fry it in a pan. After the pot is out of the pot, the appearance is crispy, the inside is soft or a special structure of the crispy golden silk cake is completed.

This is also one of the most popular foods in Liu Yifeng's shop, because it is easy to take away, and almost every pot is out of the pot, the errands or subordinates of those business house managers wave money and rush to buy it. After buying it, carefully put it away and send it to your owner while it is hot.

Even in later generations, the special taste of the golden silk cake can be seen in many delicacies, let alone here.

After Liu Yifeng made it once on the Nanyang level, it was extremely popular, and Zheng Zhilong, Feng Shuo and Li Hongji all recommended him to make it again. When it's cold, a bowl of oil tea noodles goes down the stomach, and the slight satiety and the fragrance in the mouth are really irresistible.

Liu Yifeng also added small ingredients, fried peanuts, soybeans, and sprinkled seeds.

Sazi is a fried food, although the Ming Dynasty already has a fried cooking method in this era, but because of the excessive consumption of oil, it is basically a food that the civilian class cannot afford to consume.

But Dongshan Prefecture is different, the land here is vast and sparsely populated, and the soybeans grown cannot be eaten and can only be used to extract oil, not to mention a large number of grazing herds, and animal fats are also available.

These oils and their ancillary products are also the few goods that can be exported back to the mainland in Dongshan Prefecture, and the soybean oil, animal fats and their ancillary products produced in Liugui Prefecture and Fuso are basically used in Dongshan Prefecture.

Douhua is not Liu Yifeng's invention, nor is it unique to his shop, but his innovative soak in brown sugar water has opened the eyes of many people.

In later generations, those people in China who were fed by a certain big man surnamed Yuan came out for the brains of whether the bean curd should be sweet or salty. But in fact, in Chinese history, bean curd has been salty for thousands of years.

By the way, Liu Yifeng, as a Bashu person, thinks that bean curd can be sour, sweet, salty, and spicy, and can even be mixed together, and there is another flavor.

The sweetness of bean curd is a manifestation of the progress of productivity.

First of all, the Ming and Qing dynasties, because of the large-scale sugar production of the colonies of the Europa people in Nanyang, which led to the decline of sugar prices in the Central Plains.

Then came the advent of potatoes and corn, which made food no longer a problem in the Qing Dynasty, and a large amount of land in the south could be converted to a cash crop: sugar cane.

As a result, southern China, which is close to Nanyang and grows a large number of cash crops sugarcane, naturally evolved a variety of sweet foods.

Sweet bean curd is one of them.

But this history is only more than 300 years, and Douhua has existed for nearly 2,000 years.

So when the Ming people who were used to eating salty bean curd suddenly discovered the sweet brown sugar bean curd, they were greatly shocked in their hearts and deeply addicted.

After all, sugar is an addiction.

And because of the development of Nanyang by the Ming Dynasty, in the past few decades, sugar has become a commodity that can be consumed by the people at a very fast speed, and the acceptance of sweetness by the people of the Ming Dynasty is getting higher and higher.

There are a lot of sugar beets grown near the city, and there is no shortage of sugar in the market.

Tea eggs, like bean curd, are also foods that have a history of thousands of years in China. It's just that you can't get into the hall of elegance, and it belongs to folk food. The practice has also matured for a long time and is everywhere.

Liu Yifeng only added a small change, that is, brown sugar was added, and the prototype was the cola tea eggs of later generations.

He is a native of Bashu, and he learned to cook from Sichuan cuisine. Later generations of Sichuan cuisine gave many people the impression that it was heavy oil, heavy spicy and heavy spices, but in fact, Sichuan cuisine was very particular about compound flavor, and the typical representative was fish-flavored shredded pork.

Adding brown sugar to tea eggs is adding compound flavor.

Although some people don't like it, in general, his family's tea eggs with a little sweetness are still selling very well.

After Zhang Jun swallowed heavily, he took out his silk money bag containing silver taels and threw it to Liu Yifeng, then walked straight to the stone mill in the backyard, moved a stool and sat down, threw off his sleeves, and said: "I want 5 golden silk cakes, a bowl of oil tea noodles, peanuts and sprinklers don't want soybeans, a bowl of bean curd, and 3 tea eggs!" ”

Liu Yifeng threw the money bag back directly, rolled his eyes and said, "Master Zhang, my family doesn't eat in dine-in." ”

This is also the characteristic of Liu Yifeng's restaurant, all the restaurants and restaurants in the city are dine-in, but Liu Yifeng's house is not dine-in.

Dine-in requires a large enough storefront, enough small two and supporting personnel, which are all big expenses.

In order to save money, Liu Yifeng referred to the gourmet shops of later generations and opened the first non-dine-in store in Fushan City.

There are actually quite a few such shops, but most of them are stalls. Stalls are not allowed in Ganshan City, and Liu Yifeng, a food shop that does not dine-in, is really the first in Maoshan City.

And there are already imitators.

A businessman with a very bright head instantly saw that a restaurant that does not dine-in can save a lot of money on rent and labor. But the imitators don't have Liu Yifeng's endless variety of snacks, and the food they sell is not very special, and they are currently tepid.

Of course, they also sent people to watch outside Liu Yifeng's store every day, Feng Shuo took people to have several conflicts with them, and they were unwilling to sell them food, but they couldn't hire other people to buy you, Liu Yifeng let the store simply sell it boldly, and he had enough delicacies for them to copy.

"Oh, my shopkeeper Liu, can you not be so principled, I don't have dine-in, I eat in your backyard, with our friendship, what's wrong with me eating something here with you?"

Liu Yifeng smiled bitterly and shook his head, this Zhang Jun has obviously known each other for only half a month, but he is familiar with Liu Yifeng and his team by relying on his cheekiness and many overseas knowledge.

At night, I would bring wine to eat dinner, and I was often drunk, and when I was drunk, I would hold someone to tell the story of the navy, and at the end of the story, I would cry, and then sleep in the firewood room.

"My Lord Zhang, you are the captain of the sixth grade, can you be a bit of an official?"

"Our navy is brave to be ourselves, and it's not a ship parade ceremony, why are you so serious?"

Zhang Jun said as he spat in the palm of his hand, wiping off the dirt stained in the firewood room.

Liu Yifeng's muscles were exposed: "Go wash your hands!" Washed my hands and came back to eat. ”