The cook wiped his hands and said with a smile: "I have been killing chickens for decades, and I don't even know that chicken blood can still be used to make soup."

Su You smiled and said: "Not only chicken blood is acceptable, duck blood, pig blood, cattle and sheep blood are also acceptable."

The cook secretly rejoiced: "Then...how are you going to cook this chicken blood soup?"

Su You was not in a hurry: "Uncle cook, let's make the chicken soup first."

The cook hurriedly replied: "I am expert at this."

Su You nodded and warned: "Before stewing the soup, you cut off the breast meat. I will use it for other purposes."

The cook has been shocked by the trick of using the chicken with soy sauce to turn the blood into strong blood. At this moment, he has nothing to say, just follow the instructions.

Then Su You's skill in making soup was also an eye-opener for the cook. After boiling the chicken over high heat to remove the foam, and adding ginger slices and Sichuan peppercorns, Su You asked the cook to remove the open flame and use only charcoal fire to cook the soup, and then said to the cook:

"Uncle, look, the soup only bubbles occasionally. Just keep it at this temperature."

After saying that, he put the piece of mulberry paper found in the study on the earthen pot for making chicken soup and tied it with a rope.

Then process the breast meat.

Su You stood on the moved stool and asked the cook to remove a small amount of fascia from the surface of the chicken breast, then put it into a pot, add water and rice wine, green onions and ginger, and cook it. After it boiled over high heat, turn to low heat and simmer for two seconds.

Then remove and drain the water and let cool slightly.

Then he instructed the chef to use a rolling pin to easily press the chicken into shredded chicken.

Forget about the wok, I only found a small copper pot with a thick bottom. Su You asked the cook to put a little oil in the pot and heat it up, then pour in the shredded chicken, add salt and some caramel sugar and stir-fry over low heat.

After a quarter of an hour, the shredded meat became fluffy and turned golden in color. Su You asked the cook to take down the copper pot and use iron chops to beat the shredded meat while it was still hot, like beating egg liquid.

The shredded meat becomes more and more fluffy, and the color gradually changes from golden to light yellow, and finally turns into light yellow meat.

The cook was so tired that he was sweating profusely. After Su You stopped, he found a pair of chopsticks and gave the cook a handful: "Uncle, have a taste."

The cook carefully licked a little chicken mince in his hand into his mouth, and his eyes suddenly lit up: "Ouch! Why...how is it so delicious!"

In later generations, there was a famous snack in Shuzhou called Zhazha noodles. The reason why this noodle was famous was that before MSG was popularized, a seasoning was added to the noodles, which could be used to replace the chicken floss used for MSG.

Recruit fresh food and eat it everywhere.

Pour the chicken floss onto a plate and let it cool. Su You said, "I've taught you this method. In the future, if you have a loss of appetite like Baniang, you can try adding some, not too much.

Just stop at seasoning.”

The cook's face was glowing with joy, and he bowed to Su You repeatedly: "Thank you, little sir. Thank you, little sir. You have given me a craft that will make me stand up."

Only half of the meal had been cooked, and Su You's title changed from Xiaolang to Xiaolangjun to Xiaosheng in the cook's mouth.

Su You smiled and said: "If you want to rely on this thing to make a living, I'm afraid it's still a little bit short. There is no end to learning, and there is no end to art. I just like to think about it. I accidentally came across something suitable and wrote it down. Master said, '

The word "fine" is not only the principle of cooking, but also the principle of learning."

The cook wiped his hands: "I don't understand this, but if you can talk about the master's principles from cooking, the young gentleman will definitely be on the gold medal list one day."

Su You pursed his lips and said with a smile: "Thank you uncle for your kind words. Let's continue cooking."

Next, I asked the cook to mince half a catty of mutton for fine stuffing, and added a bowl of dried mushrooms, yellow flowers, and dried bamboo shoots to the chicken soup, and then asked him to pick the cabbage hearts.

The variety of vegetables in the Song Dynasty was not as abundant as in later generations, but there were some such as sativa and mustard.

Siong, the original cabbage, is a four-season vegetable in Meishan, so it is suitable for use.

Su You asked the cook: "How many people in your house have meals on weekdays?"

The cook replied: "This is a bookstore. The female family members don't come here very often on weekdays, just the master, the wife, and the wife. The young man is in Jiazhou with the master and comes back occasionally."

Su You said: "Oh, then prepare four cabbage hearts. Don't use the green leaves, just leave about one or two of the golden leaves."

The cook was a little reluctant: "Little sir, isn't this too wasteful?"

Su You squinted his eyes and curled his lips slightly and said, "I didn't tell you to throw away the rest, but the master and his wife eat it more delicately, and you eat it more coarsely."

The cook suddenly realized: "Hey! Look at my brain!"

After the chicken soup has been hung, Su You skims out the oil, and then asks the cook to turn on the fire. After the remaining oil is washed away by the rolling chicken soup to the edges, scoop out the chicken soup from the oil-free part in the center.

The cook has been in a state of surprise and excitement today: "Little sir, this chicken soup, this chicken soup is so clear!"

Su You was quite satisfied and replied with a smile: "This is the correct way to open chicken soup."

The cook clicked his tongue and shook his head: "Your Su family is so meticulous in cooking. This is the heritage of a wealthy family."

Su You smiled and said: "The Cheng family is also from the Jiangqing family in Meishan. Uncle, your cooking skills must match! This chicken soup is only half finished now."

The cook was stunned and surprised: "Only half?"

Su You felt a little proud and said: "Look, if you learn this dish, you can really master half of it."

After that, wrap the meat stuffing in gauze, re-simmer the oil-free chicken soup, then take the gauze bag and keep adding it into the chicken soup, lift it out, and use the edge of the bowl to scrape off the impurities adsorbed on the gauze bag.

The tiny impurities in the chicken soup were continuously sucked out of the chicken soup, making it clearer and clearer, until it finally became like a pot of boiled water.

The cook can be sure this time that this craft is definitely unique to the Su family: "I'm not saying that even the big families in Shuzhou are not as meticulous as you. Is this a method your family brought from Zhao County?"

Su You secretly laughed in his heart, this boiled cabbage would become a famous Sichuan dish a thousand years later.

Take four small off-white porcelain bowls and cut the cabbage into ray shapes from the bottom until you reach the yellow leaves.

But don't cut it completely, then put it on the grate, pour chicken soup until cooked, put it in a small bowl, pour in the clear soup with fine salt, and then the dish is done. The cabbage heart is still a whole, but it is ready when you pinch it.

scattered.

After finishing this dish, Su You looked at the cabbage sum lying in the clear soup in several bowls and said: "The materials are limited, this is the only way. The next dish is Xuewang. Is there any sauerkraut?"

The cook looked puzzled: "Sauerkraut?"

Only then did Su You react: "Kancai, the kind that is used to make glutinous rice."

The cook said, "Oh, yes."

After speaking, he opened a jar covered with fine cloth with a grapefruit as a stopper: "This."

A rotten and sour smell came out, and Su You quickly stopped: "Forget it, forget it, you can't use this, my uncle, what on earth are you doing?"

The cook was very aggrieved: "I have put a lot of salt into it. If this is not suitable for you, young sir, then there will be nothing suitable for you in Meishan City."

Su You frowned and his face fell: "In the way of cooking, ingredients come first, and blending comes second. If the seasoning is not up to standard, the dish will not be cooked well. Not only does it have nothing to do with the salt, but there is also something wrong with the utensil. It's anaerobic.

Bacteria need to be cultured in a low-oxygen environment, think of me, Shuzhou cuisine..."

At this point, when I saw the uncle cook's eyes rolling around with a confused look on his face, he suddenly realized and shut up quickly, "Oh, I've said too much."

Shuzhou cuisine does not exist yet.

I could only touch my nose silently and said, "Forget it, let's have chicken blood tofu, there's always tofu, right?"

The cook was relieved: "There are some, but this one is."

He directed the cook to use chicken soup to stir-fry the pork belly, and then used chicken oil to make a two-color tofu dish. He also taught the uncle's thickening technique and said to the cook: "Uncle, please ask someone to deliver the dishes to everyone."

, I will personally deliver it to Banniang."

The cook kept saying: "Hey, my kitchen is really showing off today! These two dishes are so exquisite and beautiful."

At this time, Si Yue came, carrying a medicine bag in his hand: "Little sir, I grabbed two copies of the medicine you asked for, and here is the prescription. I kept an eye on the shopkeeper and didn't let him copy the prescription.

"

Su You put away the prescription and said, "Sorry to trouble you, did the shopkeeper ask you anything?"

Siyue nodded and replied: "I asked, and they said this prescription is too weird, and I don't know what disease it treats."
Chapter completed!