Chapter 428 Spring Plate Gourd Chicken (1 2)

There are only so many meat and vegetable ingredients in Da Rong. Even the emperors and empresses in the palace only have more access to rare ingredients such as bear paws than ordinary people. As Wen Mingtang, not only does she have no access to these ingredients, but even if she comes into contact with them, she won't touch them. Nothing more than modern habits in her bones. She is still used to eating ordinary chicken, duck, and fish. Although the ingredients are common, she can The chef's skills create different flavors.

Zhao Sishan also agrees with this point. This is probably the persistence of a cook, oh, it may be said to be a cook who specializes in studying ordinary ingredients. Although it is difficult for a clever woman to cook without rice, as long as she has rice on hand, she can be a good cook. The most beautiful taste comes.

When the chicken that Ah Bing had just plucked and slaughtered arrived in the hands of the two of them, they were ready to fry it in a method that was not common in Da Rong.

"Chicken is indispensable for meat dishes eaten on auspicious days. After all, it is auspicious." Zhao Sishan put the chicken in the water to rinse it again and said casually, "Auspicious names are sometimes not necessarily a good thing."

Wen Mingtang, who was cutting the tofu skin into shreds and preparing it for cold salad with coriander, heard this and suddenly paused in his movements: "So, my grandma's name is pretty good."

Mrs. Wen? Zhao Sishan, who was washing chickens, was startled for a moment, then subconsciously answered: "I have only heard that your mother is a beauty before, but I don't know Mrs. Wen's maiden name."

"Xiwu." Wen Mingtang looked down at the tofu shreds in his hand and said, "My mother's name is Xiwu. Because when my mother was born, there were magpies standing on the sycamore tree outside the window and chirping, so I took one of these two things. Later, after my mother married my father, no matter in the backyard or my father, they only called her by her nickname, and I only used her nickname as my maiden name..."

This is not surprising. For a seven or eight-year-old child who is still ignorant of his surroundings, it is not surprising that he does not know this.

"How did you know her maiden name later?" Zhao Sishan asked while vigorously rinsing the slaughtered chicken in his hands.

She cleans it very carefully. If it is not washed thoroughly, there will be a fishy smell. Ordinary people sometimes fail to cook well even if they learn the chef's seasoning methods. Many times they fail to do small things such as washing and cutting. Years of serving as a chef made her extremely strict with every step of cooking. Even if it is just an ordinary family dinner now, it is still the same.

Wen Mingtang said: "I heard Wen Xuance reprimanding my grandma for saying that she, an ordinary woman, could use such an expensive name? My grandma said that it was just a magpie standing on a parasol tree, and there was no other meaning. But my father said that ordinary people can just choose ordinary names. , Don’t take any noble name, you can’t suppress it, and you don’t have to let those monsters outside know about it and make irresponsible remarks.”

Hearing this, Zhao Sishan casually pressed the chicken she was rinsing into the water. Because she had just rinsed it once, blood foam immediately oozed out from the flesh and bones. She did not raise her head, she only focused on watching. Looking at the ingredients in his hands, he asked, "What's so expensive about this name?"

"Feng Qi Wutong, inhabiting Wutong, Xi Wu is a homophonic word for Xiwu." Wen Mingtang said this, raising the knife in his hand and cutting the tofu skin on the chopping board again.

Zhao Sishan, who had been moving in his hand just now, was stunned at this moment. He looked at the chicken with blood oozing out of his hand and made no move for a while.

Wen Mingtang in the compartment finished cutting the tofu skin, and then took out a peeled radish. He raised the knife and started chopping. The sound of chopping sounded in his ears. Zhao Sishan raised his head and looked at the cutting process. Wen Mingtang of Carrot paused for a long time before saying, "Your mother's name... is indeed expensive."

Hearing this, Wen Mingtang smiled and said in a calm tone: "No matter how expensive it is, it's useless! My mother is dead, and I buried her body with my own hands. It won't be used by some evil sect to make crazy magic circles. "." She still remembered the noble girl in the Beauty Lamp case who could not find peace after her death, so she was quite concerned about it.

What's more, Jiang Chengzu was one of the people who did this. She had already thought about this possibility in private, but since her mother's body was buried by her own hands, there was no such possibility.

"Wen Xuance also said that those evil heretics are just making up random reasons to harm people," Wen Mingtang said, carefully cutting the radish in his hand, "Even if the name is Xiwu, as long as they think about it, the name is just an excuse."

That's true! Zhao Sishan picked up the chicken in the water, rinsed it clean again, and said as he was doing it: "Are there not many empresses in the late emperor's harem who cursed people with their birthdays? Some of them even did it themselves. Pricking your own villain, in the final analysis, the witchcraft and name are just excuses for frame-up."

Wen Mingtang nodded, washed the bean sprouts, chopped green onions, prepared the vegetables and other vegetables and put them aside, and then began to pour the flour.

It is a custom in Da Rong that after the beginning of spring, people will start eating spring dishes. Although I haven't changed out of my winter coat yet, it will take about half a month for leeks and garlic sprouts to start showing up in the market, but since spring has already begun, it's time for the spring dishes to be put on the market. .

I heard that Zhao Sishan said that Tangyuan and A Bing were hospitable people. On the day she came, they made a special trip to the market and bought a lot of vegetables and meat. However, they were too enthusiastic and ended up buying too much. So few, that at the beginning of spring, I was busy sorting out the unfinished ingredients and did not eat the spring plate.

Therefore, the spring plate will be eaten today.

The so-called spring plate is to prepare all kinds of vegetables and meat neatly, dip them in sauce and roll them into pancakes. Open your mouth and eat the pancakes together with the meat and vegetables rolled inside. This way of eating vegetables wrapped in dough is natural. It is not uncommon. For example, the multi-grain pancakes and egg-filled pancakes that Wen Mingtang made in the public kitchen were both a combination of dough and vegetables.

But here’s the wonder of gourmet food. The same dough with the same flour and water, but the amount of water added and the cooking method are different, the texture may be hard or soft, or thin or thick, depending on whether it is put into different pots or ovens, the taste, appearance The taste is completely different, all in the hands of the chef.

There were spring pancakes as the staple food on the spring plate, so there was no need to prepare rice noodles. Wen Mingtang and Zhao Sishan prepared the spring plate and cooked the gourd chicken.

It sounds like it takes a lot to prepare a spring dish, and you need to prepare a lot of vegetables, but it's really not difficult to make. The shredded tofu mixed with coriander, salt, garlic and oil are light and refreshing. The shredded radish is also served cold, the bean sprouts are stir-fried, the eggs are peeled and shredded, and a portion of shredded green onion is added, and the vegetarian dish is ready.

As for the meat dishes, they used sauced pork knuckles and pork meat. This was Zhao Sishan’s specialty. It was simmered in the stew pot early in the morning. Wen Mingtang found a big leak in the spring plate of meat dishes. No need to worry about it.

As for the dipping sauce, it is due to my own efforts several months ago. I just need to take it directly from the sauce jar, whether it is bean noodle sauce made from soybeans, chili meat sauce made from minced pork and spicy food, bean paste, or even dipping sauce. The sweet and sour plum sauce is freshly made.

At this point, all Wen Mingtang has to do is spread spring pancakes. On the other hand, Zhao Sishan, who only makes one gourd chicken, is very busy.

After removing all the blood from the chicken, tie it up with hemp silk and put it into boiling water. It takes about two cups of tea to take the chicken out. Because the chicken is tied with hemp silk before being put into the pot, the boiling water will not deform the chicken. This step is just the beginning.

The first time Wen Mingtang saw the preparation of the gourd chicken, he couldn't help but sigh that it was really complicated. After all the dishes were prepared, and it was only time to make spring cakes, Zhao Sishan took the chicken out of the pot and put it in a basin. Then add broth, wine, salt, sauce, onions, ginger, star anise, cinnamon and other spices in sequence, and then put the basin into the steamer and start cooking.

Wen Mingtang knows that the current method of boiling first and then steaming is far from over. After steaming, it still needs to be fried. If you only need to cook the chicken, after these steps, it will be enough to make three kinds.

Of course, with such a complicated method, the gourd chicken tastes really good.

Wen Mingtang was really amazed when she ate this gourd chicken for the first time. While eating it with her mouth open, she couldn't help but sigh in her heart: She remembered that she had heard the name of this gourd chicken in modern society, and it was also regarded as a local name. vegetable. I can't help but wonder, with the same combination of oil and chicken, why hasn't this gourd chicken spread? Not many people know about such a delicious food...it's such a shame.

She was clicking her tongue and sighing, while Zhao Sishan, who was putting the basin into the steamer, finally got free. He rested briefly with his hands on his hips and raised his eyes to Wen Mingtang, who was leisurely stirring the batter here. Such a leisurely move is of course because the spring cakes are easy and quick to make, and there is really no rush.

There was no rush... Zhao Sishan leaned on the stove, crossed his arms and looked at Wen Mingtang, chatting with her: "Now, you can tell me what happened after I left the palace. She asked you to bring tea. It can't be that simple!" At this point, he couldn't help but sneer, "That woman's calculations are all written on her face!"

She doesn't like Xinyue very much, not from the beginning.

Wen Mingtang stirred the batter in his hand and said leisurely: "It's really not easy! She asked me to deliver refreshments. I went to the Qianyuan Palace and happened to see the murder scene where the imperial official was killed. Also at the scene was the body beside the body. The dozing Duke of Jingguo.”

After hearing this short sentence, Zhao Sishan's face suddenly changed. He immediately spat and said, "She is really a poisonous woman. She has no good intentions. In this way, wouldn't you have offended the Lin family? Then Mr. Jingguo has always been Because you don’t like Wen Xuance’s affairs, now it’s better!”

Wen Mingtang did not comment on this. He just thought about it and said: "Now that Mr. Jingguo is involved in a murder case, his reaction is very similar to that of Wen Xuance. He admitted all the questions except whether he committed the murder. It is impossible to defend himself. Just like Wen Xuance, if he simply said that he didn't kill anyone, there would be nothing else to do."

When Zhao Sishan heard this, he took a deep breath, pointed at Wen Mingtang, and said, "It's okay now, your Lin Shaoqing is going to follow your old path."

When Wen Mingtang heard this, he couldn't help but laugh: "He is a man, why did he join Yeting?"

"Isn't that worse? The man will be beheaded directly." Zhao Sishan rolled his eyes at Wen Mingtang and said.

Wen Mingtang smiled and said: "No, I was eight years old at that time. How old was he? How could he just sit back and wait for death? What's more, even if he was really convicted as the murderer of Master Chang, it was only a matter of one person, and it would not have caused Wen Xuance's false accusation. It’s so big to preach the imperial edict.”

"It's hard to say. Maybe there's something else going on?" Zhao Sishan rolled his eyes and muttered, "It seems like it's really hard to say something like this!"

Wen Mingtang grinned and wanted to smile, but there was really no smile in his eyes. Thinking of Wen Xuance's arrangements before his death, he couldn't help but sigh: There is indeed something going on here, and I'm afraid it's not a big deal.

But right now, things are not completely clear yet.

Wen Mingtang lowered her eyes and added some more water to the batter, and then added some salt and sesame oil. She liked spring cakes that were fragrant, soft and easy to bite, so she had to add more water. Not only is it delicious when eaten as a roll, it is also delicious when eaten alone.

…

Wen Mingtang was not the only one who liked spring cakes that were easy to bite. Lin Fei also liked spring cakes rolled with tofu skin, shredded radish and soy sauce meat. He raised his eyelids and looked at the man standing in front of him - he was injured years ago. Hand, but the bandage has been removed at this time, it's fine.

This person is none other than the chef, Master Xing, who was recruited years ago.

"Second Young Master, don't you like spring cakes like this?" Master Xing was called over by a boy named Ping An while he was busy preparing the chicken soup for the evening meal.

Thinking about the young man who spoke in a somewhat informal Mandarin dialect, and looking at the young man in front of him who was wearing an ordinary uniform but still looked handsome and elegant, Master Xing always felt that there was something incompatible between the master and the servant.

The second young master of Marquis Jingyun's residence really looked like someone who had stepped out of a book about handsome men and beautiful women. He had a face that was only suitable for playing the piano and painting on the top of the mountains, but he was surprisingly down-to-earth.

At this time, the young man who was holding the rolled up spring pancake and chewing hard with his cheeks was frowning and replied: "It takes too much effort to chew."

Master Xing: "..." He is obviously still young and has good teeth. At least, he had seen the young master of the Hou family gnawing bones behind closed doors and breaking walnuts into pieces effortlessly. How could he be so picky about a slightly chewy spring pancake?

Of course, Master Xing, who has been trained in the world for a long time, would not refute the master's words. He only bowed his head and admitted his mistake, and then said: "Second Young Master, wait a minute, let's go and be gentle again." Here are some spring cakes."

"No need." Lin Fei, who was chewing cakes with a frown on his face, said, "Let's do it another day!"

Spring pancakes are not only eaten on the first day of spring, but can be eaten for a long time after the beginning of spring.

After swallowing the spring pancakes he was chewing, Lin Fei, who was holding the unfinished spring pancakes, raised his eyes, looked at Master Xing, and said leisurely: "It doesn't matter if the pancakes take too much effort to chew, but people are different."

One moment he was talking about cakes, and the next moment he suddenly mentioned people. Master Xing was stunned and obviously didn't react. When he reacted, his eyes flickered and he was about to explain. Lin Fei, who was taking another bite of spring pancake, pushed something in front of him.