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Chapter 52 The twists and turns of spinach
Chapter 52 The twists and turns of spinach
After the Shangsi Festival, the spring is surging. It is no longer a light and fresh, but the overwhelming green, the bright sunshine, the noisy and dreamy bird calls every morning, the endless spring outing banquet and the occasional news. All kinds of men's and women's lace news.
Standing at the counter, Shen Shaoguang settled accounts while listening to gossip from diners not far away.
"This Zhao Lang has been paralyzed for a year, and he only breathes more than a dead man, but his wife is happy for a while now, saying that she met Lang Jun in a dream, God has mercy and gave this child, the Zhao family is still happy Huanxixi sends happy fruit and happy eggs everywhere, really... the world is getting worse." A diner shook his head and sighed with a sip of wine.
"You don't understand, then the Zhao family has a large family business, but no one inherits it. Even if the old man knows it, he has to open his eyes and close his eyes. It's better that those born here are their own descendants. ." The drinking friend explained the reason to him.
"The side branches are also the descendants of his Zhao family after all, no more than a traitor who has no mother.
give birth
powerful? In the end, the merchants have no manners and do not understand the rules! "
The drinking friend laughed "sneeringly": "There are no rules in the merchant's family, so there are other rules? I heard that the Princess Fuhui——" The drinking friend stopped, regretted his blunder, laughed twice, and just continued drinking. .
Not long after the two stopped talking, Pei Lang and his friend Lin Shaoyin, who was somewhat involved with Princess Fuhui, walked in.
Lin Shaoyin often sees him. don't think so, this Pei Lang seems a little haggard. Against his background, Lin Shaoyin seems to be a little proud of the spring breeze. Shen Shaoguang sneered secretly, the tip was enough, and the filter was thickened!
Shen Shaoguang led them to sit down by the window. From the seats, through the half-opened window, he could see Jing Mingchun and outside, and the elm willow on the roadside was the bride in the sunset... The key is to stay away from those two. Gossip farther away, otherwise it will be embarrassing.
Shen Shaoguang asked with a smile, "Does Lin Langjun still want fried pork with bamboo shoots and chicken slices with mushrooms? Today's spinach is very tender, or maybe a two-color fish ball with spinach juice?"
After listening to the spinach, Lin Yan paused, and finally nodded with a smile: "Okay."
Pei Fei raised his eyebrows, looked at the warm Lin Yan, and then looked at the smiling lady Shen, hehe...
"What do you want, Mr. Pei Lang?" Shen Shaoguang asked with a smile.
Pei Fei looked down at the menu and found that the dishes had changed a lot. There were only two rows left of the hot pot covered with a sheet of paper before. The prominent ones were spring stir-fries, fresh and tender vegetables, etc., and the spring dishes were listed separately.
Seeing that Pei Fei set his eyes on the spring plate, Shen Shaoguang, as a responsible and conscientious shopkeeper, reminded him to be cautious - eating the spring plate at night is only afraid of being incompatible with health. One of them, in the future, when ordering a spring dish, I will give a spleen and stomach pill as a gift.
Pei Fei laughed, and even Lin Yan raised the corners of his mouth.
He couldn't laugh when he was amused. Shen Shaoguang suggested that he order a few small stir-fries with seasonal vegetables. "Unlike cooking and stewing, this stir-fry is made with a light pot and spatula. It's fresh and crispy. It's just right to eat at this time."
Fresh and crunchy... It made her really want to eat it, Pei Fei carefully studied the menu, ordered a few more spinach, and glanced at Lin Yan who was drinking tea quietly. Scrambled eggs with celery, fried bacon with green onions, fried eel, fried bean sprouts with vinegar and other meat and vegetable dishes.
Shen Shaoguang took the menu, "You two wait, the food and drinks will be ready soon."
He took it to the kitchen, handed over the menu to Yu San, watched A Chang cook the fire to choose vegetables, A Yuan cut and prepared vegetables, and Yu San went to the stove.
In autumn and winter, the weather is cold, and the restaurant mainly promotes stewed and steamed vegetables, which are soft and rotten, hot, and warm to eat. Now that spring is coming, people want to eat something crispy and fresh. The main ones in the restaurant are the spring dishes and this spring stir-fry.
In this dynasty, the popular cooking methods were steaming, boiling, roasting and stewing. Although the mainstream cooking method of "frying" has appeared, it is not popular - mainly due to the limitation of the times, not everyone has iron suitable for cooking. Pot, cooking oil is also a problem. ①
But as a restaurant and restaurant, this problem no longer exists. Shen Shaoguang has custom-made pots and pans of various sizes since he opened the restaurant, and all kinds of vegetable and animal oils are also prepared. Things must be sharpened first."
The cooking method of stir-frying is actually especially suitable for restaurants: the cooking time is short and the dishes are served quickly; the vegetables are crisp and tender, with bright colors, they are very beautiful without special placement; a variety of meat dishes can be matched to make endless patterns.
There used to be stir-frying in autumn and winter, but it was not obvious at that time. Now, when spring comes, and the menu is changed like this, there are more people who order stir-fry. All kinds of vegetable stir-fries are very popular with diners, such as Lin Shaoyin.
Recently, Lin Shaoyin often comes to the restaurant to sit and sit, and most of the orders are stir-fried, and his favorite is the fried pork with spring bamboo shoots.
The fresh and tender bamboo shoots are delicious when fried with shredded pork belly at will, but Shen Shaoguang always suspected that Lin Shaoyin likes to eat bamboo shoots, which is probably related to the feelings of the literati.
Didn't one of the descendants have a scholar from the University of Su, Chihuo, Dongpo, who said, "It is better to eat without meat than to live without bamboo. Without meat, you will be thin, but without bamboo, you will become vulgar. A thin person can become fat, but a scholar and a vulgar cannot be healed." His friends ridiculed him again, "The public is like a bitter bamboo shoot, and tomorrow's spring shirt can be taken off." Listen, listen, in order to eat bamboo shoots, even officials can not do it.
Lin Shaoyin, the flower of the high mountains, is naturally not vulgar. Besides, he already has bamboo, so he also pursues "eaten with bamboo shoots".
Thinking of his family's bamboo, Shen Shaoguang felt a little melancholy, that's all...
There were no new guests at this time, and Shen Shaoguang went into the kitchen to help. Seeing that A Yuan had already sliced the fish, and there were still green vegetables to be cut, she asked her to cut the vegetables and scraped the fish paste with a knife.
Scraping fish mud is a technical job. To fix one side, take a quick knife and slowly scrape from the fixed side to the other side. Scrape it onto the knife, spread it into the bowl, layer by layer, little by little, don't be in a hurry. If you don't care about the 3721, the fish balls will not be so soft and tender, and you need to add glutinous rice powder, otherwise there is a risk of becoming a pot of fish porridge.
Ah Yuan didn't like this water-grinding job the most, but chopping vegetables was better. Seeing that the little lady was willing to take over, she gave it to her with a smile, and went to chop vegetables.
After Shen Shaoguang finished scraping the fish paste, he put a little salt, pepper, and water in it, and swiped his chopsticks in one direction, and the fish was done.
Then smash the spinach that has been blanched, put it in the gauze net and squeeze the juice out, take half of the fish and add the juice, and then stir, and then half of the original white fish, and scoop them into boiling water with a small spoon When cooked, it is a two-color fish ball that is fresh and tender.
While pounding spinach, a new customer arrived outside, so Shen Shaoguang handed the semi-finished product to A Yuan and went out to greet the guests.
But it was a pair of old and young. Because there were few old women and children in the restaurant, Shen Shaoguang recognized at a glance that they were grandsons and grandsons who came to eat dumplings during the Lantern Festival.
Shen Shaoguang asked them to sit down. The old woman ordered meatballs with jade tip noodles and spinach egg drop soup, and didn't order anything.
Shen Shaoguang served them the hawthorn drink and said with a smile, "I'll be fine right away, Grandma and Xiao Langjun wait a moment."
After a while, the dishes of Lin and Pei were ready, and the soup of the grandparents and grandchildren was ready.
Another guest came one after another, and Shen Shaoguang was greeting, but he heard the cry of children in the lobby.
Shen Shaoguang hurried over.
The old woman frowned, and the little baby pursed her lips, looking like she was about to cry.
"What's wrong? Is this jade-pointed face that doesn't suit Xiao Langjun's mind?" Shen Shaoguang asked with a smile.
The old woman looked at Shen Shaoguang apologetically, "He likes this steamed cake, but he doesn't like green vegetables."
Shen Shaoguang nodded: "I wonder if Xiao Lang has heard of a man named Popeye?"
"Speaking of the past, there was a sailor who was usually very thin, but once he ate spinach, he became strong and powerful," Shen Shaoguang patted his biceps and made a fist, "Here The flesh is bulging, it's amazing!"
"Like a knight?"
Yes, the fusion of Chinese and Western legends, Shen Shaoguang nodded: "Yes, just like a knight, punishing evil and promoting good, doing chivalry and righteousness, is a great hero."
The boy frowned and looked at the bowl of spinach egg drop soup: "Okay, I'll drink it!"
"That's right, really good." Shen Shaoguang praised with a smile.
The old woman also smiled, "You have to remember what the little lady said." She thanked Shen Shaoguang again.
Shen Shaoguang walked back, but raised his eyes and saw that Pei Langjun's expression was full of mockery while watching the show, while Lin Shaoyin lowered his eyes and drank the fish ball soup indifferently.
Is this a friend picking up? Although Lin Shaoyin may not be very talkative, Shen Shaoguang always felt that Pei Lang was the one who was suppressed. They wouldn't cry, so Shen Shaoguang naturally ignored them and walked back to the counter.
As the night got darker, Shen Shaoguang stood at the door to send her big client away, "It's good for you two to leave."
Pei Fei returned the salute with a smile, while Lin Yan nodded with a smile.
The moon was round and bright, and Lin and Pei walked slowly back to Lin's house, stepping on the moonlight.
Pei Fei tilted his head to look at Lin Yan, and then smiled "scoff".
Lin Yan just moved on and ignored him.
"You too have today..."
Lin Yan knew what Pei Fei was referring to, and felt that he was making a fuss. He used to hang out in the Qiluo Cong, and everything looked bright. Lin Yan pursed his lips, and finally said, "Don't think too much."
"I didn't think much about it, I just wondered why you eat spinach that you never eat..."
"I think spinach is crisp and tender now, and it's okay to eat it occasionally." Lin Yan said lightly.
Occasionally... This "occasionally" probably refers specifically to the time at the Shenji liquor store. Pei Fei nodded, "It's so good, it's so good, maybe An Ran will be able to 'a silver saddle shines on a white horse, like a shooting star' one day. ②"
Lin Yan glanced at him, "You are really drunk!" He walked towards Lin's house first.
Pei Fei swayed behind him with his hands on his back, and hummed a little tune: "The drums are louder, people are quiet at the beginning, the flowers are fragrant and the moon is cold, and there is affection but always ruthless, ah..."
The author has something to say:
① There is a debate about the cooking method of stir-frying in the Tang Dynasty, so choose one of them here instead of researching it.
②Li Bai's "The Xia Xing Xing".