The stove of the General Temple, because no one uses it all the year round, has been neglected, but there is not much dust inside and out, perhaps related to the gods, it is really a good place to cook.

However, Zhang Chi himself was not interested in this, and after cleaning up a little, he immediately poured in half a pot of well water, lit the straw to ignite the firewood, and prepared to boil a pot of boiling water.

Later, with the consent of the temple blessing, he took a bag of rice from the believers, poured out about a catty, washed it twice with well water, and poured it all into the pot.

The firewood in the stove is blazing, the orange flame illuminates the kitchen, and as the water temperature rises, Zhang Chi holds a long-handled spatula and stirs it back and forth from time to time to prevent the rice from sticking to the pan.

The water in the iron pot quickly boiled, the rice grains were heated and swollen, tumbling and rushing to the water, Zhang Chi saw that the rice grains were about six or seven ripe, and immediately scooped out the soup with a long-handled spoon and the rice, and put it in a basket to drain the soup.

A pound of rice is not too much, but it is not too much, all of it is poured into the rice retort with a white cloth, carefully and evenly spread, and then put it back into the cauldron, the rice retort is covered with a lid, and the well water is added again to steam.

Taking advantage of this free time, Zhang Chi began to concentrate on preparing ingredients, first raising river shrimp in a water basin and calming them with well water. Then I found a bristle brush and carefully brushed each river shrimp clean, at least to remove the slippery mud glaze on the surface of the shrimp shell.

A carp weighing six taels of one pound is first stunned with the back of a kitchen knife, neatly removing the scales, removing the gills, disemboweling the belly, carefully removing all the internal organs, and tearing off the black membrane in the abdominal cavity with his hands.

Half a catty of pork belly, after the surface was cleaned, put next to the rice retort, and after a while, it was cooked, and it was quickly scooped up and calmed with ice-cold well water.

As for the cabbage that has been left for a long time and is a little sluggish, when it is washed, the vegetable gangs and vegetable leaves are naturally separated, the former is used for stir-frying, and the latter is used for soup.

Fortunately, there are still ginger, garlic and other fishy condiments in the kitchen, and Zhang Chi peeled them without hurrying, and sliced them live and cut them into pieces for later use.

After finishing the work of preparing the ingredients at hand, wisps of white gas came out from the cracks of the rice retort lid, and Zhang Chi estimated that the rice should be cooked, and immediately went over and picked up the "ears" on both sides of the rice retort.

Zhang Chi first cleaned the iron pot, cut a few slices of fat from the eight-ripe pork belly, and threw them into the hot iron pot.

Zhang Chi scooped half a pot of water unhurriedly, only to hear the sound of a few slices of burnt yellow fat meat constantly rolling in the water, and the surface was covered with dense oil splashes. At this time, he brought a bunch of cabbage leaves, carefully tore them with his hands, and threw them all in.

Make soup first when cooking, and drink the soup to moisten the stomach and intestines. Besides, when the dishes are served one after another, let the hot soup cool a little, just enough to eat, so as not to hurt your throat.

Zhang Chi's boiled cabbage soup was extremely simple, he added a small spoonful of coarse salt, stirred evenly, and immediately started the pot, filled the soup basin with eighty percent of the ground, and then he carried it out of the kitchen with both hands and placed it on the stone table in front of the wing.

Miao Zhu was not very optimistic about Zhang Chi's cooking skills, but when he saw that this son was busy in an orderly manner, there was no rush at all, and he knew that he was an expert by feeling, and couldn't help but sigh: "The children of poor families have long been in charge! ”

My sister saw that my brother was busy with everything, and came to help without listening to dissuasion, and it was always within my power to burn the fire and add firewood, and it was also a trivial matter to serve the dishes.

With his sister's help, Zhang Chi doesn't have to be distracted from time to time, and carefully controls the firewood in the stove. As the hot soup comes out of the pot, the following dishes must be served quickly.

So, Zhang Chi urged his sister to adjust the fierce heat, a few pieces of fat meat were boiled into oil residue, the cutting board slipped off the shredded cabbage gang, and stir-fried in the hot pan with wide oil, and the juice was soft and cooked after twenty breaths, and he hurriedly took out the "fat and oil stir-fry".

Next, the cleaned river shrimp are poured into the pot and stir-fried a few times, and the clear and transparent shrimp shells turn red, exuding an attractive river fresh fragrance.

Zhang Chi took out the pot while it was hot, sprinkled a handful of minced wild onions, red river shrimp, and green wild onions, which looked very good-looking.

It is followed by the back pot meat, no bean paste is nothing, and there is no chili pepper, which makes Zhang Chi have a headache, fortunately, around the temple, there are readily available perilla, with snails is of course first-class, used to deal with back pot meat, it also has a unique flavor.

There is a perilla leaf pad under this dish, pouring a bunch of meat slices on the cover, the hot oil soaks the perilla leaves, stimulating the essential oil in it, the fragrance is very strong, just placed on the table, the temple Zhu's eyes are removed from the fried river shrimp, there is a hook in the eyes, firmly hooking the perilla back to the pot meat, not moving.

The last dish is braised carp, in order to serve it as soon as possible, Zhang Chi scooped a jar of rapeseed oil in the kitchen by half, when heating up, in order to keep the braised carp charred on the outside and tender on the inside, he deliberately rummaged through the alms of believers, fortunately found a small jar of kudzu root powder, took out a little water to prepare water starch, smeared a thin and moderate layer on the outside of the carp, and then put it into the oil pan to fry.

As soon as the carp is put into the pot, the hot oil is stimulated by the cold water, and a large group of golden oil flowers emerges, and the water starch on the surface of the fish body quickly burns and matures, and the fish meat inside quickly fades to the blue and gray color, and becomes a milky white in a blink of an eye.

Zhang Chi held the fish into the pot with both hands, and the palms and backs of his hands were scalded by splashed oil splashes in many places, but he didn't take it as a thing, and his brows didn't wrinkle, but he just took a small spoon and scooped up the hot oil from the pot, pouring it from the head to the tail of the fish, speeding up the speed of the braised carp out of the pot.

In this way, this meat dish, which was originally very time-consuming, is almost ready. Zhang Chi saw that there was too much hot oil in the pot, and in line with the idea of saving a little is a little, he scooped out most of it with a spoon, and then entered the next link with satisfaction.

Zhang Chi poured in rice wine, shredded ginger, garlic, coarse salt, and soy sauce in turn, covered the pot, and turned to low heat to simmer. After a while, white heat came out of the pot, giving off an attractive smell of fish, and he immediately lifted the lid of the pot and specially found a large plate to serve the vegetables.

While the elder brother was serving the food out, the younger sister tacitly turned off the fire, scooped water into the pot, and simmered the hot water with the embers that were still warm, ready to brush the dishes and chopsticks later.

Miaozhu didn't eat vegetables, just took a sip of Huadiao wine, watched the brother and sister busy, went to the well to fetch water to wash their faces and hands, and only after Zhang Chi and his sister sat down, did they move chopsticks together.

He put down the wine glass and ate a piece of charred and fragrant back pot meat, and the muscles on his body immediately expanded, but there was no "bursting shirt" that Zhang Chi was expecting.

"Zhushi, eat perilla leaves wrapped in slices of meat, the taste will be better!"

Miao Zhu listened to the suggestion, and his curiosity attacked, so he did as Zhang Chi said, picked up a piece of meat back to the pot with chopsticks, put it on the perilla leaf, and then clamped it up, and the perilla leaf just wrapped the meat slice and sent it into his mouth in a hurry.

He only chewed two or three bites, his eyes widened, and he couldn't wait to swallow it: "Okay! The taste is really different, even the famous chef Li Dazui of Deyue Lou in the city is slightly inferior to you." ”

Zhang Chi said with a smile: "Master Zhu, try this braised carp, the best thing to eat is not the melt-in-your-mouth fish belly, but the fish skin wrapped in flour and fried and simmered." ”

Miaozhu was bombed one after another by the food bombs, and he couldn't distinguish between east and west, north and south, obeyed Zhang Chi's instructions, picked up a fish skin with chopsticks, and hung it on the chopsticks, Wei trembled, but constantly, carefully sent it into his mouth, and suddenly felt the burnt aroma of concentrated fish essence, causing a large amount of saliva, almost spraying out from between his lips and teeth.

With a hiss, Miao Zhu's clothes finally burst open as Zhang Chi wished, like lotus bones blooming, revealing the muscles of "Zhu Shi" who had been tempered thousands of times, with sharp edges and corners, like bronze casting.

It was rare to lose his temper in front of the food, Miao Zhu was rarely embarrassed, hurriedly retired, got up, and went back to the room to change his clothes.

Zhang Chi didn't eat much, and the meat and river shrimp in the pot were sandwiched to his sister, and the white rice quickly dried up a bowl, and immediately opened the rice retort to fill it for himself.

Miao Zhu came back with a new clothes, his attitude was much calmer, and at the same time, he couldn't help but look at Zhang Chi with admiration: "You, very good! It's just that such amazing cooking skills are hidden in the General's Temple, it's a pity." ”

Zhang Chi, who was immersed in cooking, heard this, slowly raised his head, and said with a smile: "The kid's cooking skills are also stolen from various families, and with his own pondering, I don't know if it's delicious." In the past, I hid it and didn't dare to reveal it, but now I want to repay the Zhushi for taking in. I'm glad to have your approval. ”

Miao Zhu nodded slightly: "You are very attentive! However, what satisfies me the most is not this cooking skill." It is not easy to arrange all kinds of trivial matters properly and sort out the order before and after. The children of ordinary large families may not have this insight. What's even more rare is that you are still very modest, and when you hear my comments, you can still not be arrogant or discouraged, and your conduct and virtue have passed. ”

My sister watched the two of them talk, a little confused, but her intuition was a good thing, so she didn't talk, just listened quietly, and kept chewing in her mouth.

"There is a shortage of people in the temple, if you have the heart, learn to do all kinds of chores. I'm optimistic about you!"

Hearing what Zhu Shi said, Zhang Chi almost stood up suddenly in excitement, it is a lie not to be excited, after all, the time has not yet come, even if he has the ability to change the world, he must not stretch out at this time, he can only temporarily compromise, save his life, and slowly plan for the future.

"I wish the teacher kindness, the boy keep it in mind. Taste the kindness of the general's meal, and return the gold, and if the kid has achieved something in the future, he will definitely repay the teacher thousands of times. ”

Miao Zhu's eyes instantly turned dark, bottomless, but he shook his head lightly: "I kindly took you in, do I hope you will reciprocate." It's just that you are a material that can be made, so you reach out and support you and form a good fate. If it does pay off, I hope you can help the general. ”

.。 m.