Datang male nanny

Chapter 51 Copper Hot Pot Sashimi
Cheng Zheng and Jia Er are playing chess, and the battle is in full swing.

The cook had already brought the basic seasonings in a large wooden basin.

Ni Tu saw that the only delicious food was the recently brewed dried bean curd and fermented bean curd.

Don't expect the Tang Dynasty to have a feast of rich nectar, jade dew, and delicacies.

Don't imagine what you want out of thin air, it's delicious to eat.

As for the winter, the only thing that can taste fresh and delicious is fresh fish.

That is to say, when the soldiers pry open the ice and catch the fish, when they are frozen hard in the ice and snow, they cut the fish into thin sashimi.

All kinds of refreshing wild vegetables?Soft and tender meat?Or wait until after the spring season.

During the winter season, dried vegetables are considered nutritious food.

After getting tired of all kinds of meat, want a plain tomato scrambled egg rice bowl?

Sorry, no.

It's not that people in the Tang Dynasty looked down on this dish, it's that there are really no ingredients, no!
Munch on a delicious cucumber?

Sorry, no.

Or a soft sweet potato?or potatoes?
Sorry, this stuff that could have been there is not there.

Ni Tu once looked through Tang Jiyi’s "Emergency Prescriptions for Thousands of Gold" written by Sun Sixao. According to the list of "Vegetables and Vegetables" in Volume [-], he knew that there were only [-] kinds of vegetables at this time. There are about [-] kinds, most of which are melons and eggplants, including lotus root, water spinach, arrowhead mushrooms, etc. Fortunately, there are spinach, lettuce and other imported vegetables from Persia through the land silk road.

Corn, pumpkin, sweet potato, potato, cauliflower, pepper, onion, potato, cucumber, eggplant, etc. that are known to later generations have to wait until the Ming Dynasty.

These delicacies spread all over the Americas until Columbus discovered the New World of America, and people brought these exotic goods to South Asia.Later, it was introduced to China through the land silk road.

As for hot pot condiments, what Ni Tu can use are garlic and scallions.

Fortunately, there are sesame seeds.According to the cook, Zhang Qian brought it back from Dawan when he was on an envoy to the Western Regions.Because of its delicious taste and warm stomach, it is regarded as a good product. Now it is planted in a large area in Chang'an, and then spread all over the Yellow River Basin, and then gradually spread to the Yangtze River and Pearl River Basin, until it spread all over China.

As for ginger and pepper, let's wait for the Ming Dynasty hundreds of years later.

Ni Tu remembered that the reason why peppers entered China in the first place was not for eating, but for viewing.Bunches of bright red peppers are hung on both sides of the Chinese New Year's doorway, redder than red lanterns, as beautiful as they are.

Until the middle and late Qing Dynasty, people didn’t know whether it was because the people were very hungry at that time, or they used the spirit of Shennong to taste all kinds of herbs, and found that chili was not only edible, but also the stimulation it brought made people salivate, so people began to eat it. Discover the power and deliciousness of chili peppers.

Once it got out of control, Chinese people began to eat spicy food generally, and they incorporated chili into their food, and there was a Chinese food that was neither spicy nor unpleasant.

Since then, Chinese cuisine has truly had a fiery soul.

Without chili, you can only eat shabu-shabu with clear soup?
How can that work.

Fortunately, Ni Tu found a plate of Zanthoxylum bungeanum.

Spicy is accompanied by green onion and garlic, and Xingqu, leek, and scallion, which constitute the five spices of ancient China.

In addition to the five spices, the pungent cornel will also become a delicious condiment.

Ni Tu asked the cook, if there is no spicy food, it can only be prepared with various seasonings.

People in the world often mash Cornus officinalis into juice, and then grind Zanthoxylum bungeanum into powder, which is used as seasoning to add a spicy taste.

In the eyes of the chef, the best spicy seasoning is this golden pepper.

Ni Tu brought Suanwozi, and decided to smash all the pepper that Cheng Zheng brought into a foam, and stir it in the spicy seasoning.

Cheng Zheng got tired of waiting for Jia Er's hesitation to play chess, so he went to see how Ni Tu prepared the hot pot food, but saw a scene that made his flesh hurt.

Ni Tu actually threw all the pepper that would take a year into the garlic nest, and began to beat it.

With that vigor, he didn't seem to know that he was smashing ten thousand taels of gold.

Cheng Zheng wanted to dissuade him, but he held back.

"Alright, happy today, this pepper is the best reward for my brother."

Cheng Zheng didn't say anything.

If he said it, Ni Tu would definitely throw all the smashed peppers on his face.

Let him lie on the ground and lick up the scattered peppers.

Ni Tu's hot pot is based on a bronze tripod the size of an arm, and he asked a blacksmith to build the copper pot and chimney of the copper hot pot.

The bronze tripod was bought by Ni Tu from the warehouse.

After asking, I found out that these were seized from the bandits' den, and they were thrown aside when they looked useless.

Ni Tu took local materials and used it as a charcoal basin for burning charcoal, on which he designed a huge circular basin and a very curved chimney.

Both Cheng Zheng and Jia Er put down the chess game and went to the front of the table to examine the equipment.

"What is this for?"

"Hot pot! You don't want to shout about eating hot pot."

"Isn't it the Roasted Mutton Harleigh Wine? Why is there such a strange utensil? What is this milky milky soup?"

"This is a broth, chicken and pork, mixed with big bones, and boiled for more than two hours. The roast lamb you mentioned is barbecue, but this is hot pot."

"Hot pot? How do you eat it?"

"Here!" Ni Tu said, putting dozens of plates of meat rolls out of the food box.This is the morning, Ni Tu was cut up and frozen outside.

"Slice rabbit meat, beef, mutton, venison, bear meat, and tiger meat into thin slices, marinate them with cooking wine, soy sauce, and pepper for three days, and now we need to light the stove. Set up a small pot and put the meat slices one by one after the soup boils. Cook it briefly in the soup, then take it out with chopsticks, dip it in sesame sauce and eat.”

"Hearing what you said, isn't this thing just a bully bucket!"

"What is Bin Dou?" This time it was Ni Tu's turn to wonder.

Jia Er hurriedly replied: "It is a kind of pottery or copper cooking utensil, with three legs at the bottom and a handle on the abdomen, which is used to warm food in a brazier with charcoal fire. This is exactly the same as the way of eating hot pot that my brother said. .”

"Oh, so Bin Dou is the earliest copper hot pot. This may be improved by the teacher based on Bin Dou."

Looking at the table full of meat and all kinds of pickled food, Cheng Zheng almost burst into tears.

Add soup, add charcoal, and start a fire.

A strong fragrance rushed out.

"Vegetables? You actually have green vegetables here?" Ni Tu howled like a pig, almost making Ni Tu fall off the stool in fright.

Fortunately, Jia Er was by his side and helped Ni Tu in time so that he would not fall down.

Just as Ni Tu was about to get angry with Cheng Zheng, Jia Er chuckled: "Don't be angry, get used to it, just get used to it!"

Ni Tu frowned at Jia Er sympathetically, raised his hand and patted Jia Er's arm as a sign of comfort.

"Hey, I'm asking you something! Where did this vegetable come from?"

But Ni Tu didn't take it seriously, and replied lazily: "The last time when I was transporting wood on the ice, I accidentally discovered that in the river channel, facing the north wind and facing the south sun, there were abundant green grass, and some The wildflowers bloomed brilliantly in winter. Occasionally, I had a feeling, so I reclaimed the leeward land to make it bigger, sprinkled radish, cabbage, celery, and coriander seeds, and covered it with mats woven from weeds. In the past few days, I went to check and found that these green vegetables are growing vigorously, so I picked them to satisfy my greed."

"This... we can't swallow it alone!"

As Cheng Zheng said, he picked up the big wooden basin full of cabbage and radish seedlings, and quickly left the camp.

Leaving Ni Tu and Jia Er pressed awkwardly, they froze in place.

The soup in the copper hot pot is tumbling alone, no one pays attention to it.

(End of this chapter)