The Blessing of the Qi Nv of Transmigration

Chapter 21
Yang Feier followed shopkeeper Zhou and Zhang An up to the third floor, and stopped at the door of the innermost private room. Shopkeeper Zhou bowed and knocked on the door twice, and a middle-aged female voice came from inside: "Please come in. "Business Manager Zhou pushed open the door, turned sideways to let Yang Feier in, then followed him in, Zhang An followed closely behind, and closed the door behind him.

When I entered the room, I realized that this room was not an ordinary private room, but a bit like a study room. There was a huge bookcase in the middle, and a whole wall of bookshelves behind it. There are the four treasures of the study, one set of utensils, there are chairs on both sides in front of the table, and there is a person sitting behind the table. Young Master, the two of them are smiling and looking at her.

Mrs. Zhang is still the same as in the past, with a radiant look and a gorgeous face. I haven't seen Mr. Zhang for half a year. He seems to have grown a lot taller. He is wearing a light blue round neck gown, which makes him look more handsome and handsome. Yang Feier As soon as he saw the two of them, he also felt that they were very kind, so he could not help but soften his expression, and walked forward with a smile to greet Mrs. Zhang and Young Master Zhang.

After Yang Feier and shopkeeper Zhou sat down, Mrs. Zhang said with a smile: "I just came back to this mansion from the capital the day before yesterday, and today I came to the restaurant to look at this season's account. I don't want to meet Miss Hu here by chance. It's really fate what."

Yang Feier apologized and said with a smile: "It's the little girl who has no shape and disturbed Madam, I hope Madam will not be blamed."

Mrs. Zhang said with a smile: "If you want to talk about being disturbed, you are surprised by the cooking skills of the little lady. In mid-spring, my Dalang was a lot of trouble at the little lady's house, and I heard him often say that the little lady is very good at cooking. See, I realized that what I said was true, but I knew it too late."

Yang Feier lowered his head and said: "Because my little girl is usually weak, and I want to get my body back to normal soon, so I can think about some food and cooking. These are all crude methods, and it is difficult to be elegant."

Mrs. Zhang shook her head and said: "Your method is novel and interesting. I heard from the people who have tasted it downstairs that it is also delicious. It is better than the dishes in my restaurant. Why is it so difficult to say that it is a pity? It is a pity that I was not there and could not taste the taste in person.”

Yang Feier listened to the meaning of his words, but he was also happy with the beauty of adults, and said: "My wife likes it, and it is my daughter's honor. This dish is also easy to make. If my wife is still free, my daughter can cook it right away."

Mrs. Zhang said with a smile: "Then you will be a working lady, but wait a minute, when Dalang and I go with you, we will also increase our knowledge today!"

Then he turned to Shopkeeper Zhou and said, "Shopkeeper Zhou, you can lead the way and find a clean kitchen for Mrs. Hu to cook. I heard that the chef here has a separate kitchen and a yard, so go there Well, by the way, call the Hu family and his son, let's all go downstairs together."

Shopkeeper Zhou responded yes, stood up and opened the door, and asked Mrs. Zhang to wait for everyone to come out. Mr. Zhang asked the servant girl to follow Mrs. Zhang first, and he quietly landed at the end to walk with Yang Feier.

From the moment this little girl came in, she looked at her petite figure, pink and tender face, and her flowery smile, and saw her chatting with her mother fluently and gracefully. She was not like a farmer's daughter. She was calm and unhurried, and suddenly felt a different kind of thought spontaneously, making her heart warm. She just wanted to protect her tightly, but she instinctively had a kind of fear. This feeling was too strange, but the time was too short. Before he had time to think about it carefully, when he suddenly looked at the little girl again, he felt that his behavior was a bit sneaky, not as magnanimous as in Chun Ri, but he couldn't help wanting to get close to her, and to get close to her again.

Perhaps, when he received the small sundial that Hu Kang gave him, he had such thoughts?Smelling the long fragrance from the sundial, he knew it belonged to that little girl, so he put it away properly, but at that time, even he didn't know the meaning of what he wanted to do, he was just pure I don't want others to see and touch such things again.I didn't see him for a summer, and I didn't feel how much I missed him. Everything was studying and practicing martial arts like in the past. Until today, I don't want to meet again in this restaurant. Suddenly everything has changed.

Everything around has become different. Although Young Master Zhang doesn't know what has changed, it is different. But now there are so many people and noisy, it is not time for him to think. He just walks beside this little girl and feels Feeling at ease, Young Master Zhang's nerves jumped for some reason, he stretched out his hand and grabbed the little girl's hand, holding it firmly in the palm of his hand, but he didn't look at her, and walked forward with the crowd without looking sideways.

Yang Feier was suddenly grabbed by his hand. He was startled at first, followed by an inexplicable sense of discomfort and disgust. When he looked up at Young Master Zhang, he realized that he was actually taller than her this summer. Too much, almost a head taller than her, and I cursed in my heart, what kind of plane is this kid doing, do you want her to make a fool of herself here because she was angry that she smashed his house's signboard?
With a vigorous shake of his hand, he got rid of Zhang Shao's clutches, gave him a hard look, and put his arms around his chest, making him elusive, and ignoring him.

But I don't know, if in the previous life, she stared at this, she would have a little bit of Yujie fan, and maybe it would scare a few children, but if it was placed on this little Xiu'er, in the eyes of Young Master Zhang, it would be different. Jiaochen is cute, especially when he sees that the little girl hides her hand in order to prevent him from grabbing her hand, so Young Master Zhang can't help but laugh.

Don't look at this little girl who speaks things in a serious and orderly manner, but she still can't get rid of the little girl's shyness in her bones. She was thrown away by her at first, and she felt a little lost in her heart. To bother her, just walk beside Yang Feier with a smile and don't mention it.

Shopkeeper Zhou went to the second floor and stopped for a while, and ordered the staff to invite Da Hu and others out from the private room on the second floor.

It was already past the meal time, and there were not many diners in the downstairs lobby, so it would not cause any commotion. We passed through the lobby safely and passed the aisle of the large kitchen. After cleaning it up, all the utensils were put in their place, and I secretly breathed a sigh of relief, just don't let the owner see the mess.

After leaving the big kitchen, there is a yard. In the yard, there are two tall old ginkgo trees, still with green leaves dancing. There is a row of wooden shelves beside the yard wall, on which are placed bamboo baskets, bamboo baskets, wooden barrels and wooden basins. Dahu and others followed Came in from the back. Da Hu Hukang is very familiar with this yard. He sells shrimp every day and receives the goods in this yard. After purchasing other materials, they are also sent here first for inspection and receipt.

Shopkeeper Zhou ordered the staff to move the tables and chairs under the shade of the trees. Li Fatty, the steward of the lobby, was also called, and waited on him with the staff. Handkerchief, just waited for the wife and son to sit down, and went to make tea for the two masters, and then stopped, and stood aside with Da Hu and others.

Mrs. Zhang smiled and said to Yang Feier: "Miss Hu, today we have not eaten after noon, please trouble the lady to wash my hands and make soup to comfort our hungry stomachs. I agreed in advance that you will cook it downstairs just now. You must have the squirrel mandarin fish dish. Also, you are too busy to cook by yourself. See who else is available here. You can just pick it up and help you go together.

Yang Feier gave a salute, and said: "Madam is too polite, my daughter is terrified. Thinking that today's affairs are all started by fish, my daughter will make a table full of fish. My daughter really needs help, so I will pick one." Go up to two."

Mrs. Zhang smiled and said, "Just choose."

Li Baotian puffed out his chest, it's a pity that his stomach stole the limelight.

Yang Feier said: "I only need three people, one to kill the fish, and two to light the fire. I don't know who would like to do it?"

Li Baotian stepped forward, "Let me kill the fish." Yang Feier asked suspiciously: "Grandpa Li, you are the chef, are you willing to kill fish?" Li Baotian said: "You cook better than me, I have already worshiped you as my teacher just now, and it is only right for an apprentice to help the master!"

Everyone laughed, and shopkeeper Zhou said: "If you say that our fat chef is also an idiot, in order to learn the craft, even the grandchildren are willing to recognize him as the master, it is really shameless to ask."

Mrs. Zhang said: "There are talents from generation to generation in the country. The waves behind the Yangtze River push the waves ahead, and the chef is also a hero."

The steward of the hall also smiled and said: "The ceremony of apprenticeship has already been performed in the hall, Miss Hu can't deny it!
Unable to refuse any more, Yang Feier said, "Then Grandpa Li, just come and have a guy who can make a fire." Among the guys standing at the moment, someone came out, and Yang Feier turned to Mrs. Zhang. After a little blessing, he said: "Madam, please wait a moment, it will take about two quarters." Madam Zhang nodded with a smile, and Yang Feier turned around and led the two of them into the kitchen.

Although it is a small kitchen, it also has four stoves and four medium pots, which are only used when the dishes are served at the same time. When cooking here at noon, Yang Feier has already seen twenty or thirty pots in the two large vats inside. There are fish, herring, carp, crucian carp, mandarin fish, black fish and soft-shelled turtle. It is worthy of being the largest restaurant in Fucheng. A table full of fish.

There are [-] dishes for a table, four cold, four roasted, four fried and four special, open soup, stewed soup.The time was limited, so Yang Feier decided to cut each one in half, turning it into two cool, two boiled, two fried and two special, and only one for soup.

Boiling soup is the most time-consuming, and it needs to be boiled first, and other dishes can also be cooked at the same time.

According to his own taste, Yang Feier chose to make "Fish Head and Radish Soup", one big silver carp fish head, one radish sliced, ginger sliced, pour a little more oil into the pot, because the radish absorbs oil, the oil temperature is When it is 1% hot, add ginger slices, fish head, and fry the fish head for a while, then turn it over and fry it again. Don’t fry it too hard, just fry for [-] minute on each side, so that the soup will be milky white. No fishy smell or scum either.Grill the fish head aside, put in the radish and fry for a while, let the radish go through the oil, it is easier to rot than boil it with water, and it is more delicious. Pour a large pot of water and bring it to a boil.

Another time-consuming dish is steamed vegetables. Today I started with steamed fish. I must make a steamed fish. Let’s add it to the cooking. I asked Chef Li to clean up a catfish, and I mixed ginger, garlic, Chop the red pepper, separate the shallots, chop the white and green onions, and chop the tempeh.Use a chopping knife to cut off the sharp spines on the side of the catfish's head, where it is easy to stab your hands.Chop the catfish into half-inch chunks.Heat the frying pan, add oil, add ginger, garlic, scallion, red pepper to the cold oil and stir-fry until fragrant.Add tempeh and stir-fry over low heat until fragrant.Add light soy sauce, water, brown sugar, a small amount of broth, and pepper, and cook over low heat until the brown sugar dissolves to form black bean sauce.Pour the cooked soy sauce into a bowl, add catfish cubes and mix well, set aside and marinate for 15 minutes.

In this era, there is no monosodium glutamate and chicken essence, so it can only be replaced by broth.

Two cold dishes: a "Bingshan cold fish", although the name has fish, but it is made of pea flour, put a bowl of pea flour into the pot, add five bowls of cold white boiled in the pot, heat it over medium heat, and keep stirring with a spoon, After the pea flour becomes thick, turn to low heat and heat, and stir slowly until it becomes transparent.Find another earthen pot and fill it with cold water, pour the boiled pea flour into a colander, and squeeze it with a spoon on the earthen pot to make it fall into the cold water and solidify.After squeezing, change the water in the basin once, and the cold fish will take shape. Each fish is about half an inch long, with a pointed head and tail, translucent, like whitebait swimming in the water, then drain the water and mix it with Seasoning, plate and set aside.

The second cold dish "Mushroom Fish Slices" is to take strong shiitake mushroom slices, deep-fry them in [-]% hot oil, then add chicken broth and salt to cook for more than a quarter of an hour on low heat to make them fully tasty.When cooking the cold fish just now, Chef Li had asked Fatty Li to take the sea bass and clean it. Yang Feier sliced ​​the fish, added lotus root powder and pounded it into thin slices with a wooden hammer using the method of "knocking the fish". Put it into boiling water to mature into a crystal transparent shape, and then put it in cold water Cast cool.Arrange with cucumber strips, add mushroom slices and fish slices to all the seasonings, mix well, and pour on the cucumber strips.

Put the two cold dishes on the tray and ask Li Baotian to bring them out for everyone to taste.

Two cooking dishes: one is the "squirrel mandarin fish" ordered by Mrs. Zhang. A big carp has been cleaned up. Yang Feier has taken it and prepared it in the same way. After it is ready, it will be served with the seasoning immediately, and let the head chef Li Fatty personally After pouring the sauce, Chef Li Fatty was very apprehensive, and he was very satisfied when he heard the "squeak" sound of the dishes under his hands.He has seen this dish twice, and his heart is itchy, thinking that he will try it himself in the evening.

At this time, the steamed catfish was almost ready to be marinated. Yang Feier took another deep plate and placed the marinated catfish in the shape of a six-petal plum blossom. Sauce, then topped with sesame oil.Boil water in the steamer, put the fish plate on it, cover it, put the stove under high heat, and time it secretly, steam for 12 minutes.

Two stir-fried dishes: one is Yang Feier's favorite, "stir-fried fish slices", first of all fresh herring is selected, the fish is sliced ​​and then marinated with starch, salt and a little light soy sauce, the purpose is to taste and taste tender.Then mix the marinated fish fillets with egg whites and starch, and let them stand for a while.After about 2 minutes, put the white wine and scallions into the stirred fish fillets and continue to stir.Remove the ginger and onion for about 5 minutes.The fish fillets prepared in this way are refreshing without losing their strength, soft without losing their elasticity.Cut the bamboo shoots into square slices, cut the red pepper into small slices, cut the onion into sections, and slice the shiitake mushrooms.Then heat the pot and put raw oil in it. When the pot smokes, gently pour the fish fillets into the frying pan. When the fish fillets turn white, drain the oil and set aside.Put the chopped bamboo shoots, red peppers, green onions, and ginger into the pot and stir fry.After the bamboo shoots are cooked, pour in the fish fillets that have been fried once, mix them gently, stir fry several times, and then take them out of the pan and put them on a plate.

Li Baotian delivered the food all the way out, looking at the refreshing and fragrant fish fillets, he really wanted to salivate, he hadn't eaten lunch yet, but how dare he stretch out his fat claws to the plate?This is for the owner to taste, not an unusual guest.

The other dish is "Fish-flavored Eggplant", which is also a dish with fish in its name but no fish in it. Cut the eggplant into strips, soak in salt water for 10 minutes, then remove and drain the water, sprinkle some dried lotus root powder and mix well, put it in the pot Put in an appropriate amount of oil, heat it to [-]% heat, deep-fry the eggplant and remove it.Leave a little base oil in the frying pan, add ginger and garlic to sauté until fragrant, then add bean paste, and stir fry green and red peppers.Stir in the fried eggplant.Finally, pour in the pre-adjusted sauce (salt, lotus root starch, soy sauce, soy sauce, vinegar, sugar, sesame oil, water), stir fry evenly, and then take it out of the pan and put it on a plate.

This was an appetizer, and the bright sauce red color almost made Li Baotian unable to control it again.

Erte, special means a special dish, a "sweet fried crucian carp", Yang Feier chose a fat crucian carp weighing half a catty, and handed it to Chef Li Fatty to kill it, put it in a hot oil pan, add a little ginger slices, garlic.After copying the incense, put the cleaned and arranged fish into the pot.After the fish is put into the pot, the fire must be strong.Explode until the skin of the fish is golden brown, and there is a fragrance wafting out. At this time, put the fish on one side of the pot, and you can see that there is still a little oil at the bottom of the pot. Pour the stems of the washed and cut green garlic into the pot and stir fry Turn it over, then put the fish and green garlic together, add salt, monosodium glutamate, a few chopped garlic, add a little soy sauce, stir fry a few times, add a little water to simmer, and tell the stove not to overheat.When the soup thickens, add a little garlic tail.After a light stir-fry, it can be taken out of the pot.

The other is "Mandarin Duck Fish Jujube", because there are no thorns in the perch meat.Yang Feier takes the clean fish meat of sea bass, slices it into 3-inch thick slices, cuts it into 1-inch long and 3-inch wide rectangular strips, puts it into a bowl, adds a little cooking wine and refined salt, and marinates for about 5 minutes—all time Yang Feier could only rely on estimates, and asked Chef Li to wash the rapeseed leaves with water and cut them into thin shreds for later use.She puts the egg whites into the plate, stirs them into a snow-white foam with chopsticks, then adds corn flour, mixes well to form Korean flour, divides them into two bowls, and adds red yeast rice powder to one of the bowls, mixes well and turns red .Ask Li Pang, the chef, to come to stir-fry the pot, inject half a catty of peanut oil, heat it to [-]% heat, add shredded rapeseed, remove the oil when it is deep red, and sprinkle it on the disc.Then sit in a stir-frying pot, add a pound of peanut oil, and heat it until it is [-]% hot. Dip the fish sticks in a layer of flour first, and then divide them into two parts: one part is covered with Korean paste, deep-fried in a stir-frying pot, and taken out. Pure oil; Wrap another portion of fish sticks with Korean paste containing red yeast powder, fry in another frying pan with warm oil, remove and control the pure oil, and put red and white on the rapeseed pine in the disc on both sides Two-color fish sticks in the shape of mandarin duck and fish dates.

Li Baotian went out with the dishes. Looking at this brightly colored and uniquely shaped mandarin duck and fish dates, he was completely convinced. Who would have thought that a fish can be eaten in so many ways?
These two dishes were cooked at the same time. While Li Baotian delivered the dishes, Yang Feier added salt, broth and pepper to the fish head soup, covered it and cooked it.It was time to steam the fish here, so I turned off the fire under the stove, wrapped my hand with a wet towel, and brought out the steamed fish, sprinkled shallots on the surface, and placed it on the tray.

Yang Feier also ordered the fish soup side to turn off the fire, and took out a large soup pot to put out all the soup fish, sprinkled with chopped green onion, probably because the ingredients were fresh and natural, today's fish soup was cooked especially well, thick milky white It is lined with green dots, which looks gratifying.

Yang Feier used an apron to pat his front and rear clothes and hair, washed his face and hands, and brushed back his loose hair. Li Baotian was carrying the soup, and Yang Feier was carrying the fermented soybeans to steam the catfish, and followed them out of the kitchen to the yard.

　Recommend the author's new book "Dust Cloud Story", welcome to watch and collect ~\(≧▽≦)/~ la la la

　　


(End of this chapter)