Riding the wind of rebirth

Chapter 640 Filial Piety
The old lady has passed away for 18 years. Since the old man dared to publish this poem, he would not shy away from others mentioning it.

Many people can't see through this layer, and can't understand such transparency and open-mindedness. They think this is the "sad thing" of the old man, and they keep it secret in front of the old man.

In fact, those who can engage in poetry creation are those who appreciate the "truth", and these worries are basically superfluous.

It is indeed true that the poem is chanted to the congregation. The old man even knows the song "You Wang Cong Temple" composed by Zhou Zhi.

After all, there are not many examples of being able to write poems using ancient metrical rules and use them in articles and still be able to be published in national magazines. At that time, the old man also left some impressions.

This meeting made the old man very happy, and Zhou Zhi's appearance made the old man feel very relieved. This is also similar to the feeling of the old man Wang, that is, "My way is not alone."

There is still great hope for the inheritance of Chinese culture.

At the end of the meeting, the old man took out two scrolls: "This is entrusted to you by the old king. The test-taking work is not very good. I will write you another one as compensation."

At this moment, Zhou Zhi is like a silly kid who says no or no in the New Year, but opens his pockets and waits for his elders to stuff the red envelopes. His mouth is almost cracked below his ears: "I have to work for the old man again, how embarrassing it is..."

"I'm sorry, just cook a meal." The old man was very straightforward: "But if I'm lazy, how about copying your song "You Wang Cong Temple" for you?"

Zhou Zhi was about to turn around and go to the kitchen to see if the ingredients were in order, but he was stopped by Mr. Wang: "Let's see if his writing is suitable for adding food!"

Meretrix meretrix meretrix is ​​a Huaiyang dish, and fresh clams are used, which are hard to find nowadays, but with a gluttonous director like Mr. Wang, he can come up with an alternative method, just like stewing sea cucumbers with dried shrimps and shallots instead of green onions.

The chicken in the sauce fried chicken is made of chicken thighs with crotch, and the chicken itself is not blanched, so it is very important to remove the fishy smell.

There are two dishes, one is Shandong cuisine, and the other is Huaiyang cuisine. It is easy to cook coarsely, but it is not extraordinary to cook finely.

"You said that your senior is a lazy person. Adding a word in front of his name will make him a fasting number." Mr. Wang said, "I also learned to be lazy. In the past, the yard was the house of Miantang, so I also added it. Let Uncle Yuan write this word."

The original dish also uses fresh walnut kernels, which are baked into dried walnut kernels with salt, which is of course impossible now, so we have to use salt-baked peanuts instead.

Then process the scallops, mince the onion and ginger, heat the frying pan, add a little lard, stir-fry the shallot and ginger until fragrant, pour a little water, put in the scallops, pour in some Shaojiu and boil;

Of course, it can also be seen from this that the old man is obsessed with calligraphy and his joyful mood when he was admiring the stele rubbings and writing inscriptions and postscripts.

"I'm a good seller, so I'll copy the poems for you, and I can do as I like?" After finishing speaking, he continued: "But if someone in the future questions that this is not Qigong's words, I won't explain it for you! "

Old man: "..."

Then season with salt and white pepper, thicken with starch and serve.

Sauce fried chicken is actually a sister dish of Kung Pao chicken in Sichuan cuisine. The recipe is roughly the same, the difference is that the sauce is different.

……

This is called naughty.

From here, Zhou Zhi could also see the respective personalities of the two elders. Qi Gong was named Yuanbo, so Mr. Wang called him Yuanbo, which was the old custom.

This dish is actually a home-cooked dish in the south. The key is that the loofah should not be overcooked. [-]% of the pot should be used to make use of the remaining heat of the soup to ensure that it is just cooked when it is served, so as to maintain the sweetness and crispness of the loofah. .

Many people don't know how to remove fishy smell from fish, poultry, beef, mutton, and game. They like to use strong seasoning to suppress them, which is actually a temporary solution.

Boil the chicken broth before making it.

"It's too much trouble, sir." Zhou Zhi bowed again and again: "I will try my best to do what you want to eat."

When the two pictures were opened, they turned out to be inscribed plaques. One said "Sui Hua Xuan" and the other said "De Mian Tang".

But Qi Gong called Mr. Wang Lao Wang instead of calling him "Chang'an". This is to regard himself as a member of the new school and to draw a line with the "old school" like Mr. Wang.

But the fried chicken with sauce needs to be more particular.

"Hahahaha..." The old man was really tickled by Zhou Zhi, and he laughed heartily, "Song Renfengzhi dared to make random metaphors, pursuit, that's nothing more than pursuit!"

Zhou Zhi nodded: "I have seen the inscriptions and postscripts left by Mr. on the rubbings of steles in the past dynasties. The profundity of his skills is really admirable. It is the style that can only be found in the letters of the Song Dynasty."

After the soup is boiled, pour in the loofah that has been cut into hob pieces, and cook until it is seven mature;

"Can you make fried chicken with sauce and clams and melon strips?" The old man really didn't just talk about it, he has his own favorite taste.

Get the authentic yellow sauce, and this dish is more than half successful.

The two pictures were very beautifully written. Zhou Zhi thanked him again and again, but got a wave of his hand from Mr. Qi: "My handwriting, the kind everyone is familiar with, is actually not suitable for inscription plaques. But if you don't use that font, people will I didn't like it, so in the end, I didn't write anything else when I gave it away."

Just like Sichuan Douban stir-fry, you need half of old Douban and new Douban to be chopped into the dish. Shandong cuisine also has this kind of attention, that is, two kinds of yellow sauce are used, one is aged dry yellow sauce, and the other is fresh new yellow sauce. The two are reconciled with "ginger wine", stir-fried slowly on low heat, added sauce wine three times, evaporated three times, and filtered to get a fine, fat-like yellow sauce.

The most well-known font of the old man is of course the famous "Qigong style" of later generations. However, few people know that the old man is in fact close to the Han Dynasty, the regular script is close to the Tang Dynasty, and the line is close to the Song Dynasty. He is rubbing rare copies of more than 600 steles When adding inscriptions and inscriptions, I often change them according to my heart, but the words are pearls, which are the most superb handwriting written by the old man.

"Don't be afraid of the elbows." Seeing that Zhou Zhi was a little apprehensive, Mr. Wang smiled and said, "Today I will help you and pass on these two dishes to you!"

"Of course not." Zhou Zhi smiled and raised the camera on his chest: "Let's keep the photo as proof!"

That is to change it into scallop loofah.

Cook the scallops for about 10 minutes, crush the scallops in the pot with a spoon, and pour into the chicken broth;

It seems that the two of them are also used to doing things casually. Yesterday, I heard Mr. Wang said that Qigong is good at painting, and I often ask my wife for advice on painting skills. There is never a lot of him in the family.

The fishy smell mainly exists in the blood, and the solution to the root cause is very simple, that is, after the meat is cut as required, soak and squeeze for a long enough time to remove the blood in the meat, and the fishy smell will be basically eliminated.

The combination of clean water and meat has another advantage, that is, it can lock more moisture in the meat after the paste is applied, and the meat will be more tender in this way.

Cucumbers and scallion knots are used as side dishes, and Mr. Wang does not need to teach the rest of the method. According to the method of Kung Pao Chicken, the dishes will be ready in no time.

Zhou Zhi made an authentic Sichuan-style cold salad with the leftover chicken breast—strange-flavored shredded chicken, and blanched a cabbage heart with the leftover chicken soup, which was an extra tribute to Mr. Qi.

(End of this chapter)