Food starts with Mapo Tofu

Chapter 186
However, it is known that these ingredients are aged.

Water shield is an aquatic plant, so there are some black things and a layer of mucus on it, after all, it is just taken out of the water.

It needs to be washed well before eating.

But before preparing these dishes, put the shrimp and starch together with salt and marinate them aside.

Some salt water was used for aging, and the water shield and artemisia were carefully washed together.

Then I picked off the leaves of Artemisia reeds and put them aside, and then picked them inch by inch from the fresh and tender parts of the top, and threw away the parts that could not be pinched, so that only the tender parts were preserved. Artemisia is relatively tender, so you can pinch three to four segments, but some of them are so old that you can only pinch one or two segments.

There is a saying of throwing away Artemisia a foot or eight inches, and this is because all the leaves and old parts are thrown away.

Of course, the leaves are left behind for aging, because they can be made into tea.

As the saying goes, if you are close to the water, you get the moon first, who makes yourself a cook?
The white celery is not so troublesome, you just need to clean up the soil on it and remove the broken leaves.

The cold dishes to be cooked in old age are very simple, mainly white celery, peanuts, and radishes.

Boil these three ingredients in the pot until they are just broken, then take them out, and then add vinegar, soy sauce, etc., but they don’t put too much, just slightly enhance the taste, but even so, make it After aging it and tasted it, the taste is very good.

The celery is crisp and delicious, and the cooking time is just right, if it is too much, it will be too soft, and if it is too little, it will be undercooked.

In addition, the texture of white celery itself is crisp and tender, with a lot of water, and the stem nodes look like white jade on the outside, crystal clear and shiny, and the taste is much tenderer than the usual green celery.

This made Chen Nian couldn't help thinking that when he went back, he had to find a way to get some white celery.

Various planting techniques are now very mature, and if you are interested, you may be able to buy them.

After that, it will be aged to make Artemisia argyi.

The production of Artemisia annua is simpler, only need simple stir-fry.

First, cut Artemisia annua into sections for later use, and then mince green onion, ginger and garlic for later use.

Put a little clear oil in the pot, then add minced green onion, ginger and garlic and fry until fragrant. After the smell of green onion, ginger and garlic comes out, and the oil gradually changes color, add the chopped artemisia. Turn on high heat and stir fry evenly.

After a while, wait until the artemisia turns slightly white, and then add a little salt and soy sauce.

After that, it can be cooked.

Even after the aging, I was still a little dissatisfied. I felt that these dishes were too simple, and I hadn't started yet.

But Artemisia is very easy to cook, and this time only the stalks are fried, if there are leaves, it needs to be blanched, because the leaves of Artemisia have a bitter taste.

And the reason why Chen Nian chooses to stir-fry on high heat when adding Artemisia is because of the knowledge learned by Chen Nian when he was in school. There are a lot of chlorophyll in vegetables, but chlorophyll is not resistant to high temperature, and Artemisia itself Oatmeal has more iron content, so it will turn black when it is not cooked well.

Of course, generally speaking, only experienced people can do this kind of quick frying over high heat. Otherwise, those who are not good at cooking will burn the artemisia directly before adding the seasoning in a hurry.

Since it took a while to process the ingredients, the sound of singing outside can be heard now that it has stopped.

After today's theater is over, they have to take off all their clothes before they can come to eat.

Otherwise, if they don’t wear clothes, they still represent that role, and they can’t speak or act at will.

Chen Nian also took advantage of this time to make fried shrimp with water shield.

Take out the shrimps that have been marinated for such a period of time, heat the oil in the pan, fry the shrimps until they change color and then start the pan.

Then add the oil again, then add the garlic and prepared mushrooms and stir-fry until fragrant, then add water shield and salt and stir-fry evenly.

As the sound of "time, time" continues to sound, the oil in the pot also wraps these ingredients evenly.

It's as if a crystal shawl has been approved for girls, soft and light.

Although it is an oil, it only gives a fresh feeling.

These two dishes are relatively fresh, and water shield is a seasonal dish in this season, so it only needs to be stir-fried briefly to make it emit a delicious taste.

Finally, put the shrimps just now again, and add a handful of green onions.

The three delicacies are gathered together, because the water shield and mushrooms originally contained some water, at this time there is still a shallow soup at the bottom of the pot.

The white, green, and pink on the top complement each other. Although the elegant color scheme is not eye-catching, its elegant style at first glance makes people salivate.

It's not like the strong stimulation of boiled pork slices, it's just that the water is flowing and affecting it subtly.

After this dish was also served, it was time for the aged to ask people to ask them when they could come to eat.

"Master Chen, is the meal ready?"

Chen Nian was startled by the sudden loud voice!
There was a shiver on the spot, and he jumped up from the ground, almost jumping onto the stove.

Looking back, it turned out to be Li Fuchun, the head teacher.

"Good guy, why is there no sound when you walk?"

It's a good thing that I put down the plate just now, and didn't take the spoon, otherwise, the troupe would have been disbanded on the spot if the spoon was called.

Li Fuchun saw that Chen Nian was taken aback by him, and quickly apologized.

After Chen Nian recovered, he even said that he was fine.

"The dishes are ready, the class leader will go to the side and wait for a while, I will bring the dishes over."

Usually the place where they eat is next door, not far away, just a few steps away.

But Li Fuchun looked at it and said: "Let me help you, after all, we have to be under the nose all the time to do our job."

"Oh yes." Chen Nian slapped his head and almost forgot about it.

So Li Fuchun was asked to carry a plate in one hand, while Chen Nian himself carried a plate and a bucket in the other hand, and the rice was just cooked.

After coming to the next door, everyone was basically done.

It's just that there is still a young boy with a handsome appearance, with some makeup that has not been completely removed in the corners of his eyes, as if he is imitating the movements of Dan Jiaoer, twiddling his fingers to look around.

But even though this action was done by a man, it only seemed a bit feminine, and there was no sense of disobedience.

Everyone had smiles on their faces.

"Come, come, dinner is ready, Master Chen's first meal when he came to our Chunyu class!"

Li Fuchun put down the dishes in his hands, and the people on the table quickly reached out to pick them up. After all, they were all juniors, so naturally they couldn't let the elders serve them.

It was just because they didn't know what Li Fuchun was going to do.

Otherwise, it would be absolutely impossible for Li Fuchun to serve the dishes.

The dishes were placed on the table, and the little student just came over: "Not bad, water shield, shrimp, artemisia, and cold white celery, I'm not saying that, just from the appearance, the food is better than the old Zhang before. Wow!"

　Chapter 2.

　　It's a bit difficult to organize, but it doesn't look like much. I wrote this chapter for two hours.

　　
　
(End of this chapter)