Li An knew that Guo Ziyi was older, so he deliberately used these words to test to see if his body was still tough, and whether he could still be interested in young and beautiful women, of course, maybe Lao Guo was a decent man and a gentleman, and he was unwilling to do such a romantic thing.

"Silla maid? Isn't it pretty? How old is it? How's the temper? Do you know how to do laundry and cook......"

Guo Ziyi's series of questions made Li Ang quite stunned, when he heard the first few sentences, Li An felt that Guo Ziyi was moved, and his body was still strong, but when he heard the next few sentences, he felt that Lao Guo was looking for a professional nanny! It's too embarrassing to go to the little girl who can cook and do laundry.

"Lao Guo! It's just a little slave and maid I just bought, where would I know so much, why don't I send it to your room at night, you ask slowly, okay? ”

Li An really doesn't know, the slave maid was bought by the housekeeper in the market, and when he came back, he happened to be seen by Li An and thought that he looked okay, as for the rest, it was not clear, and it was impossible to know what this Silla maid would do and what his temper was, but, under normal circumstances, what kind of temper a slave and maid could have, and if he had a temper, he had to hold back.

Guo Ziyi nodded without hesitation and said, "Okay!" Then let her come to my room in the evening, and I will ask herself, by the way, if I am satisfied, will you give it to me? ”

After speaking, the excited look on his face seemed to take advantage of what a big advantage.

Li An was surprised, nodded and said: "It's just a slave, if General Guo likes it, he can take it away at any time, how can I not give it, it's time to cook." ”

"Well, there is a shortage of servants at home? Silla maids are generally so expensive, they are reluctant to buy them, cooking and laundry should be enough, they must be all will, and their temper will not be bad. ”

Guo Ziyi said happily.

"The dignified deputy envoy of the moderation will not be so poor that he can't even afford slaves and maids! It's not worth a lot of money! ”

Ang Lee was surprised.

According to the salary system of Datang, the salaries of officials are relatively high, and the salaries of high-level officials at the top are even higher, and the annual income is incomparable to that of ordinary families in several lifetimes.

At least, with Datang's emphasis on officers, Guo Ziyi's salary should not be low, and there are even a lot of subsidies in peacetime, such as when fighting a war, a certain amount of subsidies will definitely be given, and there will be a lot of rewards after meritorious service.

"Compared with Li Shilang, my deputy festival envoy is really a poor man, although there are many Yulu, I really don't have much money in my hand, Yulu is all received by my wife with a few dogs, and the money in my hand can only buy some wine and meat to make do, and this Silla maid is not cheap, the higher ones are the best, but they are also very expensive, where would my lady be willing to buy them."

Guo Ziyi said happily.

After making trouble for a long time, the majestic General Guo turned out to be a person who was afraid of his wife, which really surprised Li An, maybe under the influence of Emperor Wu, the status of women in the Tang Dynasty is still good, much higher than the status after the Song Dynasty, and there are still many examples of women being in charge of the family.

"Oh, General Guo still has to listen to Mrs. Guo's words, if so, how can General Guo explain that he brought back a Silla maid? I'm not afraid of Mrs. Guo......"

Li An had a sad expression on his face, the meaning was already very clear, this Silla maid was good-looking, quite smart, Li An liked it when he saw it, Lao Guo Ruo just brought people back, I was afraid that he would be interrogated, could his wife let her go?

Guo Ziyi didn't seem to care, and said with a smile: "Why do you need to explain, just tell Madam that it was sent by Li Shilang, isn't it okay?" ”

"Uh, that's it?"

Ang Lee was surprised again.

"Slave and maid given for free, don't be in vain, is it too late for the lady to be happy? How can you blame me? Okay, isn't it going to be a Buddha jumping over the wall? Let's go! ”

Guo Ziyi opened his mouth to speak, paused, and asked suspiciously: "Li Shilang, why is this dish called Buddha jumping over the wall!" It's a weird name, wait, let me guess, I think about it...... It must be that this dish is so delicious that even the profound Buddha can't help but want to eat it, right? ”

"That's right, that's what it means, General Guo guessed right."

Li An said with a smile.

Although there are many theories about the name of the Buddha jumping over the wall, it is more reasonable and easier to be remembered by the world as Guo Ziyi, which is the best and most reasonable explanation for the Buddha jumping over the wall.

"Haha! Sure enough, I guessed correctly, but can this Buddha jump over the wall really be so delicious? I can't wait. ”

Guo Ziyi said with a smile.

Li An opened his mouth and said: "Of course, the name of the Buddha jumping over the wall is not called in vain, wait, I will start to do it now, General Guo has looked carefully, and learned to be a respected lady after I go back." ”

After that, we started to make this delicious delicacy in earnest.

Li An knows that Guo Ziyi can't learn it after reading it once, so many ingredients and steps, how can it be learned after watching it once, prodigies can't learn it, let alone an old man who doesn't cook often, and even if he learns it, it's useless, Guo Ziyi's family is in a different situation from Li An's family, although his income is not low, but it is too far behind Li An, and Mrs. Guo will not be willing to spend such a huge amount of money to buy these high-end ingredients, which is simply her life.

However, none of this matters, Ang Lee is now going to start cooking.

Li An this time is in accordance with the traditional practice of making Buddha jumping over the wall, first of all, the first step, the water shark fin to remove the sand, remove the whole row on the bamboo grate, put it into the pot of boiling water, add 30 grams of green onions, 15 grams of ginger slices, 100 grams of Shao wine and cook for 10 minutes, take out the fishy smell, pick out the green onions, ginger, juice is not used, take out the grate and put it in a bowl, put the pig fat meat on the shark fin, add 50 grams of Shao wine, steam it in the basket drawer for two hours, take it out, pick up the fat meat, and decant the steamed juice.

Take out the knife, cut the fish lip into pieces two centimeters long and four or five centimeters wide, put them in a pot of boiling water, add 30 grams of green onions, 100 grams of Shao wine, and 15 grams of ginger slices, and boil for 10 minutes to remove the fishy and remove them, and pick out the green onions and ginger.

Put the money abalone into the cage drawer, steam it out with a strong fire, wash each piece into two pieces, cut it on the cross knife, put it in a small basin, add 250 grams of bone broth, 15 grams of Shao wine, put it in the cage drawer and steam it for 30 minutes, take it out, decant the steaming juice, cook the pigeon eggs, and remove the shell.

Then, the chicken and duck are chopped off with their heads, necks, and feet respectively. Remove the tip of the pig's trotters, pluck the hair, and wash it. Scrape the lamb's elbow and wash it clean. Cut each of the above four ingredients into 12 pieces, and put them in a pot of boiling water together with the net duck gizzards, remove the blood and scoop them up. Wash the pork belly inside and out, simmer it twice with boiling water, remove the turbid taste, cut it into 12 pieces, put it in the pot, add 250 grams of soup to boil, add 85 grams of Shao wine and scoop it up, and the soup is not used.

Continue to wash the water and cut each into two pieces. Wash the pork trotters and cut them into two-inch pieces. Add 150 grams of water to the ham tendon meat, steam it for 30 minutes in the basket drawer, decant the steamed juice, and cut it into slices about one centimeter thick. Put the bamboo shoots in a pot of boiling water and remove them, cut each straight into four pieces, and gently pat them flat. Put the pot on the fire, put the cooked lard in the pot and cook it until it is 70% hot, fry the pigeon eggs and winter bamboo shoots in the pot for about two minutes. Subsequently, put the fish belly in the pot, fry it until your hands can be broken, pour it into a colander and drain the oil, then soak it in clean water and take it out, and cut it into pieces four or five centimeters long and two or three centimeters wide.

A whole set down, it took more than half an hour, Li An was tired, and Guo Ziyi was also tired, Li An rested for a while, continued to work, left 50 grams of residual oil in the pot, and burned it to 70% hot with a strong fire, 35 grams of green onions, 45 grams of ginger slices in the pot to fry the fragrance, put in chicken, duck, lamb elbow, pig's trotter tips, duck gizzards, pork belly pieces and fried a few times, add 75 grams of soy sauce, 10 grams of monosodium glutamate, 75 grams of rock sugar, 2,150 grams of Shao wine, 520 grams of bone broth, cinnamon, cover and cook for 25 minutes, pick off the green onions, ginger, cinnamon, remove the ingredients from the pot and put them in a pot, and set aside the soup.

Finally, take a Shaoxing wine jar and wash it, add 500 grams of water, heat it on a slight fire, pour the water in the jar, put a small bamboo grate at the bottom of the altar, first put the boiled chicken, duck, sheep, elbow, pig's trotter tip, duck gizzard, pork belly piece and flower mushroom, winter bamboo shoot piece into it, and then wrap shark fin, ham slices, scallops, abalone slices with gauze into a rectangle, put it on the chicken, duck and other materials, and then pour in the soup of boiled chicken, duck and other materials, cover it with lotus leaves on the mouth of the altar, and press a small bowl upside down.

"General Guo, this is almost, there is only one last step left, to put the wine jar on the charcoal stove, simmer for a few hours and then open the lid, quickly put the stinging cucumber, hoof tendons, fish lips, and fish belly into the altar, immediately seal the mouth of the altar, and then simmer for three hours to take it out, and when it is time to serve, pour the altar mouth vegetable Hu into the big basin, open the gauze bag, and put the pigeon eggs on top. At the same time, it is not very simple to keep up with a plate of radish with lily clothes, a plate of ham mixed with bean sprouts, a plate of fried bean sprouts with mushrooms, a plate of spicy mustard, silver silk rolls, and sesame baked cakes! ”

After Li An finished speaking, he looked at Guo Ziyi.

Guo Ziyi's eyes looked a little dull, I don't know what I'm thinking, maybe I'm tired! After all, Li An was busy for an hour, and Guo Ziyi watched for an hour next to him, although he occasionally sat down and occasionally talked to Li An, but this time was indeed too long, and it was already time to eat, looking at so many delicious foods, he was naturally salivating, and he wanted to go over and taste it immediately to feel the excellent taste of this food, but it was a pity that he could not eat it until the evening, which seemed a little regrettable.

Of course, there is not only one way to make Buddha jumping over the wall, there are many other methods, to give a simple example, there are many homely practices, for example, first spread ginger slices on the bottom of the jar, then spread winter bamboo shoot slices, then spread shiitake mushrooms in turn, then put in cooked chicken, then put in shrimp meat, put in scallops, and then put in quail eggs. Then put in the wide belly, spread the shark fin, and spread the shark fin flat. Put a small abalone on the top, scoop half of the Huadiao wine into the can, pour the soup into the soup with a frying spoon, and pour the other half of the Huadiao wine to boil. Season with a pinch of salt, sprinkle with a pinch of pepper and scoop the soup into a jar. Cover the lid of the can, wrap the jar with plastic wrap, seal the jar more strictly, put the sealed jar into the cage, cover the lid, steam it over medium heat for two hours, take it out after steaming, cut the plastic wrap with scissors, and put a pad plate under the jar to serve.

"It will take at least three hours, but Lao Guo, I'm already hungry."

Guo Ziyi said helplessly.

Li An looked at the back kitchen outside the door and asked, "Are the meals ready?" ”

"Back to Ah Lang, everything is ready."

"Then what are you waiting for, hurry up and serve the food."

Li An took off his apron, took Guo Ziyi's hand, and said, "General Guo, let's go to the bar!" ”

Ang Lee, who was out of shape for a while, accidentally grabbed Guo Ziyi's hand, which made Guo Ziyi a little embarrassed, but he didn't care about these when he was a soldier.

In order to entertain Old Man Guo, Li Ang prepared very sumptuous and delicious food, but Guo Ziyi said that he should eat less, so as not to fill his stomach, and he jumped over the wall without stomach at night.

When eating and drinking, Guo Ziyi did not forget to ask about the Buddha jumping over the wall, and Li An naturally answered them one by one, and there would be no concealment.

To say that this Buddha jumping over the wall is not only very delicious and delicious, but also extremely nutritious, this delicacy, there are too many precious ingredients, and these ingredients, each of which is very good for the human body.

For example, shark fin, this ingredient is rich in gelatin, refreshing and soft, is a high-protein, low-sugar, low-fat high-grade food, shark fin contains hypolipidemic, anti-arteriosclerosis and anticoagulant ingredients, for cardiovascular system diseases with prevention and treatment effects, shark fin is rich in collagen, is conducive to nourishment, soft skin and mucous membranes, is a good beauty food. Shark fin is sweet and salty, flat in nature, can soak into wet water, appetize eating, clear phlegm and eliminate sedimentation, replenish the five internal organs, grow waist strength, and benefit tuberculosis.

Abalone is even more amazing, it is rich in protein, as well as more calcium, iron, iodine and vitamins and other nutrients, with the function of nourishing yin, clearing heat, benefiting essence, and brightening the eye.

The calcium, phosphorus and iron content of pheasant meat is much higher than the general, and rich in protein and amino acids, it is a good dietary tonic for anemia patients and people with weak physique, pheasant meat also has the effect of strengthening the spleen and stomach, increasing appetite and stopping diarrhea, and the special effect of expectorant and brain supplementation, which can treat phlegm and prevent Alzheimer's disease, it is a precious product in the game, Huaxia Langzhong believes that the pheasant meat is warm and sweet, has the effect of tonifying and benefiting qi, strengthening the spleen and stopping diarrhea, and is suitable for people with spleen and stomach qi deficiency and diarrhea, weak after illness, loss of appetite, and frequent urination.

Bird's nest is a top ingredient, also known as bird's nest, is a nest cemented by tropical swiftlets on the edge of the cliff with the food digested in the body mixed with saliva, which has been regarded as a first-class treasure since ancient times, its nutritional value and economic value are very high, its effect is to nourish yin and moisten dryness, nourish qi and replenish the middle, treat deficiency, tuberculosis, cough, phlegm asthma, coughing up blood, etc., which can make women stay young forever, and have the effect of wrinkle prevention and beauty.