Mu Lanzhi seemed to feel the gaze of Ximen Qing and the others, and looked up at this side. Ximenqing quickly retracted his gaze www.biquge.info picked up a few branches from his hand and put them into the fire, the flames gradually burned up, submerging the branches, and from time to time there was a "crackling" sound of the branches bursting.

"Okay, the pheasant is roasted!" Mu Lanzhi cheered happily after successfully completing the barbecue task.

Finally eating a bite of chicken, Ximenqing couldn't help but sigh: This is the dinner I am most looking forward to in my life! After smelling the aroma for nearly an hour, I can finally treat my already hungry stomach.

Of course, Li Kui also got a large piece of chicken breast, and ate it with relish, the sound of "quack" was endless, Pang Qiuxia and Mu Lanzhi all covered their mouths and snickered when they heard it, and Ximenqing was very helpless about it.

After eating the roast pheasant, Ximenqing picked up a branch and picked the mud in the bonfire, and found that the mud had dried out and there were many cracks on its surface.

Ximen Qing was overjoyed, and hurriedly picked out the mud ball out of the fire, and knocked it open with a big stone, and immediately the fragrance was fragrant. It turned out that there was a Qiankun in the mud ball, and a pheasant was wrapped in it!

When Mu Hongyi and the three of them smelled the aroma here, they all gathered around curiously, carefully looking at the chicken cooked in the dry mud.

Mu Lanzhi praised: "It's so fragrant!"

Pang Qiuxia also asked Ximenqing: "What kind of practice is this? I have never heard of it before. "She has loved cooking since she was a child, and she often studies how to cook more delicious and delicious food. This time, she saw a novel method of baking real things, and of course she wanted to find out.

Ximenqing tapped away the dry mud outside, and explained: "This is a new method of cooking food that I learned from a person named Hanako, and it doesn't have a name, so it's better to call it 'called Huazi******** although Ximenqing has never encountered such a Hanako, but what he said is the truth." Legend has it that at the end of the Ming Dynasty and the beginning of the Qing Dynasty, there was a child called Huazi at the foot of Yu Mountain in Changshu, and one day he got a chicken, but he had no cooking utensils and seasonings. In desperation, the chicken was slaughtered and eviscerated, the hair was smeared with mud, the dead branches and leaves were piled into a fire, and the chicken was put into the fire to simmer. When the mud is dry and mature, knock off the mud shell, the chicken feathers come off with the shell, and the aroma is overflowing, so that Huazi is overjoyed, so he picks up the chicken and devours it.

Qian Muzhai, a bachelor who happened to live in seclusion in Yushan, passed by, smelled the fragrance and tasted it, and felt that the taste was unique. When he returned home, he ordered his family to make it with a little seasoning, and the taste was even more delicious.

Later, this method of making it spread among the people, and everyone called this kind of cooked chicken 'called 'Huaji'. This method was learned by the people in the restaurant, and the preparation method was also refined, and a variety of seasoning accessories were added, and won the appreciation of many diners. Since then, this 'called flower chicken' has a far-reaching reputation, and there is an endless stream of admirers all year round.

Ximenqing remembered that in later generations, the varieties of 'called Hua Chicken' included Shanjingyuan called Hua Chicken, Wang Si called Hua Chicken, Yushan brand called Hua Chicken, etc., which had been included in the "Jiangsu Recipes" and "Chinese Famous Recipes".

Ximenqing briefly introduced the cooking method of 'called flower chicken', and also knocked all the dry puree clean. He tore off a piece of fragrant chicken for everyone, and said with a smile: "My 'flower chicken' has not added any seasoning, to ensure the original taste!

"It's really delicious!" Mu Lanzhi no longer cared about the image of a lady, and took a big gulp.

"The entrance is crispy and fatty, and the flavor is really unique!" is Mu Hongyi's evaluation.

"Delicious, delicious!" Only a rough person like Li Kui, who has no ink in his stomach, will repeat these two words repeatedly.

"As the saying goes, 'people can't look good,' and this 'flower chicken' can't just look at its surface! Although it doesn't look good, after opening the mud shell, the house is full of fragrance; after taking a bite, the taste is rich, and it can be said that it is fat but not greasy, thin but not firewood! This 'fragrance' and 'taste' are both possessed!" Pang Qiuxia is very similar to the food experts of later generations, commenting on Ximenqing's 'called flower chicken'.

But listening to her meaning, it seems that she feels a little regretful about the poor "color" of "called flower chicken".

Ximenqing tore off a piece of chicken for himself again, and said while eating: "Unsatisfactory things are often eight or nine, but they can be the same as the language." Life is still like this, not to mention a mere 'flower chicken'? Sister Pang should not be too sharp. ”

He saw that Li Kui had eaten the chicken in three or two bites, so he gave Li Kui more than half of the remaining 'flower chicken'. Then he continued: "I didn't put any seasoning this time, if I have the opportunity next time, I will add some green onion and sweet noodle sauce and then eat it, the taste will be better." ”

"What's the sweet noodle sauce?" asked several people at the same time.

"Sweet noodle sauce is a kind of sauce-like condiment made from flour as the main raw material, which is fermented by making koji and keeping warm......

It turns out that in the face of good food, everyone's meal will increase dramatically. Originally, Mu Hongyi and them, two women and one man, and a hare were enough, but with the addition of Ximenqing and the 'foodie' Li Kui, the two pheasants were also eaten, and the five of them all felt that they were still a little bit off and did not have enough fun.

Li Kui ate so much for the first time, so he volunteered to go out to find some game, and Ximenqing followed him.

Of course, Mu Hongyi stayed in the mill, in the name of protecting his sister and Pang Qiuxia, and his real purpose was to see Pang Qiuxia a few more times. His behavior is like Sima Zhao's heart - everyone knows it.

Not long after, Ximen Qing and Li Kui returned. They each held two wicker sticks, on which were full of herring fish and river crabs.

It's late at night, and the small animals in the mountains and forests generally don't come out to move. In addition, the pheasants and hares in the vicinity have been caught by Ximenqing and a few people, and if you want to find wild meat, you have to go farther.

Ximenqing passed by a small stream and thought of a plan: why not catch some herring and taste the taste of grilled fish!

So he raised a torch on the surface of the river to attract the herring in the stream. Some of the fish are also oriented to the light, and when they saw the firelight, they swam over one after another, and were easily caught by Ximenqing and Li Kui, who were waiting here.

In fact, the response to light varies from fish to fish. Phototaxis (positive taxis) of fish are: sardines, anchovy, herring, swallow rays, saury, horse mackerel, blue round catfish, mackerel, bonito and other upper water layer fish, bighead carp, pufferfish, pufferfish and other bottom fish, in addition shrimp, crabs, squid are also light-oriented; light-avoiding (negative taxis) fish are: eel, large yellow croaker, catfish, loach, adult perch, etc. Of course, there are also fish that do not respond to light.

In later generations, there were many people who liked to fish at night, and they used blue lights for lighting. Because the blue light color is low and does not startle the fish, the reflection and clear effect of the light drift are relatively good. The yellow light and white light have strong penetrating power, and it is easy to attract small trash fish, and the clarity of the light drift is worse than that of blue light.