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When Chu Suiliang came to the door, Li Chao was cooking in the kitchen.

Although Li Chao is now the envoy of Shuofang Town with the title of Pingzhang Shi and the Secretary of the Ministry of War, he is a feudal official of one side and a powerful local prince. But cooking is Li Chao's hobby, and no one cares about it.

The beauty and your stomach should not be disappointed.

In fact, food doesn't need too many tricks, it doesn't have to be complicated, and it doesn't have to be rare ingredients. For Li Chao, going to the complex and simplifying and returning to simplicity is to truly enjoy food.

Rice produced in Lingzhou, glutinous rice.

Although Lingzhou is located in the northwest, it is rich in rice, and the rice in Lingzhou has always been tribute rice. The texture is pure, white and crystalline, smooth and soft, sweet and refreshing, soft and delicious.

It is said that Lingzhou rice is much more nutritious than ordinary rice.

Scoop a few bowls of Lingzhou glutinous rice, wash it, let go of the pot, put it on the earthen stove, and cook it on the fire.

After Li Chao put the rice rack in the pot, he began to prepare other ingredients, while Zheng Wanyan sat in front of the stove with a scarf wrapped around his head and an apron tied around his waist.

It is hard to imagine that a daughter from a famous family with five surnames and seven sects would be dressed as a little peasant woman, sitting in front of the stove and burning firewood.

But Zheng Wanyan did so, and it didn't look like a show, Li Chao thought that it was more accurate to see people. Zheng Fuyan is really serious, and he can see that he enjoys the feeling of cooking together as a couple.

There are a few ingredients on the cutting board.

Carrots, shallots.....

In fact, there are many varieties of vegetables in ancient times, and there are more than 20 kinds of vegetables recorded in the Book of Songs. In the Qin and Han dynasties, it is said that there were five kinds of vegetables that were mainly eaten, such as sunflower, weed, leek, onion, and garlic.

Kwai used to be called the lord of a hundred vegetables, and there were also in the Tang Dynasty, called Han Kwai or Han Cai, but the taste is poor, and the nutrition is average, and now there are fewer people who eat and don't plant much. Herb is the young leaf of soybean seedlings.

The leaves of soybean seedlings are not delicious, and they are not as delicious as pea seedlings, peas were introduced to China in the Han Dynasty, and pea pods and pea seedlings are extremely fresh and delicious.

Especially now that there is an iron pot and stir-frying, these pea pods and pea sprouts are extremely popular among the quick-fried vegetarian dishes.

In fact, the ancient varieties of vegetables have their own history, and summing up the history of vegetables is also quite an alternative history book.

For example, ginger, which was first called Nanyi ginger, is the most common ingredient today and was cultivated by ethnic minorities in the south. The green onion is the spoils brought back by Qi Henggong's felling of the mountain, called the green onion.

Later, there was a new variety of shallots, which is also green onions, with thick stems and leaves, and roots like golden lights.

In addition to shallots, there are garlic, coriander, pepper, fennel, etc., most of these dishes with Hu characters were introduced to China from the Western Regions in the Han Dynasty.

Garlic, that is, garlic later. Coriander, in fact, is coriander.

Historically, the fruits and vegetables on the Chinese table, the Hu series also include courgette, beans, carrots, etc.

Lettuce is native to West Asia, which was obtained by the Sui Dynasty from foreign envoys with heavy money, so it is also called Qianjincai.

Spinach was introduced from the country of Mud Borneo, also known as Bobo. Zigannan was also introduced in the Sui period.

In addition to these vegetables and fruits of the Hu generation, there are also Fanzi generations and foreign characters in history, such as tomatoes and onions, etc., generally speaking, the Fanzi generation, mainly brought in by the boat during the Song, Yuan, and Ming dynasties, tomatoes, sweet potatoes, peppers, guavas, papayas, etc.

The foreign series, such as onions, artichokes, artichokes, cabbages (cabbage), etc., were introduced in the Qing Dynasty and even modern times.

During the Sui Dynasty, there were a lot of Hu vegetables, but there were no vegetables and foreign vegetables.

Of course, the ancient Chinese people also cultivated a lot of vegetable seeds, such as cabbage, rape, cocoon, and leek.

Li Chao loves to cook, but many of the common ingredients in later generations, vegetables and fruits, were not available in the Tang Dynasty.

Tomatoes, onions, sweet potatoes, peanuts, potatoes, peppers, cabbage, zucchini, cauliflower, kale, bitter gourd, so many ingredients are not available.

What makes Li Chao most sad is that there is no such important dish as chili peppers.

Without chili peppers, he couldn't cook many dishes, and although he also developed a replacement with dogwood, he still couldn't achieve the effect of chili peppers. I can't eat tomato and egg soup, and I can't eat drunkard peanuts and salted water.

I didn't even eat bitter gourd.

Fortunately, there are no peanuts, but also broad beans, mung beans, sword beans, peas, lentils, etc.

There are no potatoes and green peppers, but at least eggplants were introduced to China in the Jin Dynasty, and Yang Guang loved to eat eggplants the most, and he also ordered Kunlun purple melon.

Now in early summer, there are still a lot of vegetables compared to winter and spring.

Slice the carrots and then cut them into strips and dice, take a piece of the excellent smoked ham and cut it into cubes after washing.

The ham is as beautiful as a red brick and has a good smell.

While cutting, Li Chao couldn't help but directly pick up one and chew it in his mouth. The best ham is actually cooked for a long time, and it can be eaten without processing, and it is salty and fragrant.

Dice the shallots, cut a few more shallots and cut them into beads.

After cutting a few side dishes, Li Chao washed his hands and sat on the stove to chat with Zheng Wanyan.

While cooking on the fire, while chatting about some poetry and songs, it is particularly stylish.

When the rice boiled, Li Chao scooped up the rice, put it in Mu Zhen and steamed it again. Boiling first and then steaming, although it is a bit troublesome, but the steamed rice is extremely fragrant and refreshing.

Take out the rice and put it in Zhenzhong, and at the same time shake the diced carrots, ham and shallots into the rice together, and add some lard.

Cover with a lid, place in a pot of water and continue steaming.

"It smells so good!"

It didn't take long for a burst of fragrant fragrance to come out, and this pot of ham glutinous rice was steamed.

Pick up Zhen, open the lid, steam ran out, with a strong fragrance.

"Dashuai must be making ham and glutinous rice again, it's so fragrant, it's better to come early than to come sooner!" Cui Yan shouted loudly outside and came in laughing.

Zheng Wanyan saluted Cui Yan and called her cousin.

"Hello cousin."

Cui Yan is also used to Li Chao now, he doesn't need Li Chao to greet him, he just goes to serve the bowl, and directly takes a basin with soup, picks up the spoon and puts it on.

Fill it with a large pot of rice, and then don't forget to grab a handful of chopped shallots and sprinkle them on top.

Bow your head and sniff.

"It's so fragrant, I'll start eating it first!"

Li Chao wiped his hands, took two bowls, and filled a small bowl for himself and Zheng Wanyan.

The sparkling sticky rice is sandwiched with red ham and diced carrots, green shallots, and green green onions.

There is no need to add salt or other ingredients, the salt in the ham penetrates into the rice, and the lard melts and soaks into the rice, making this bowl of rice fragrant and beautiful, crystal oily.

Pick up a chopstick, take one bite, and think about two bites.

Cui Yan immersed himself in eating for a while, and ate a small half pot in one go.

"Oh, I forgot to say it, Chu Suiliang is here, and he is waiting in the flower hall." After saying that, he continued to bury his head in the food and eat violently.

Zheng Wanyan smiled, "Cousin Cui seems to have never eaten a full meal for half a month. ”

"Oh, it's really Saburo's meal that is so delicious, I want to cry when I eat it."

Hearing that Chu Suiliang was coming, Li Chao said with a smile, "Didn't you say that you would take him to rest for two days first, why did you bring him here directly?" ”

"I did what you said, but this one has to come to see your boss first. I observed all the way and found that this Chu Suiliang was not as proud as the legend, quite kind. As soon as I arrived in Lingzhou, I immediately rushed to see you. It doesn't look like I'm here to find fault. Cui Yan said.

"Do you think bad guys still carve the word bad guy on their foreheads? In the same way, if he is here to find fault, then he will not show his thoughts on his face. ”

"I'll go, this kid still wants to find fault and play yin. I'm going to clean him up! Cui Yan is about to put the bowl.

"Sit down and eat your ham rice properly. We don't care if he's here to play yin or just to do things, we'll treat him well. You don't have to rush to make a move, you can strike later. In this Shuofang, anyone who wants to play with us, I can accompany them. ”

Li Chao took another bucket, filled a small bucket of ham rice, and then took a pair of chopsticks.

"Let's go, let's meet."

Cui Yan picked up the bowl, made another bowl of ham rice, and then said goodbye to Zheng Wanyan and followed behind Li Chao.

Flower Hall.

Chu Suiliang was sitting there, there were no servants and slaves in the hall, he sat here for a while, and no one came out, not even a maid came to pour a cup of tea.

Just sit there.

The sound of footsteps came, and Chu Suiliang turned his head. saw Li Chao with an apron on his waist and a rice bucket in his hand.

A nice smell came.

"Pavilion Master Chu, it's been a long time. As soon as I arrived in Lingzhou, I came over. It's noon, haven't you eaten yet? I happened to be making ham rice, so let's have some together. ”

Li Chao put the rice bucket on the table, and directly brought him a bowl of ham rice and sent it to him.

Looking at the rice handed to him, Chu Suiliang hesitated, but still took it. On the way here, I thought about the situation after meeting Li Chao thousands of times, but I never thought that it would be like this.

"The rice is so fragrant." Chu Suiliang only held back three words in the end. "The rice is filled with ham brought from Ba Shang, which is the most authentic Ba Shang ham, smoked for a year, and still smoked with fruit wood, which makes the meat more fragrant. And the salt used in this pickling is not ordinary, the green salt produced in this Shuofang Xiazhou is used, the green and white grains are large, and the cured meat tastes the best. Quick repayment, see if it suits the taste. ”

Chu Suiliang pulled a chopstick, well, it's really delicious.

The softness of the sticky rice, the salty aroma of the ham, the crispy sweetness of the carrots, and the aroma of shallots and shallots are all mixed together to make such a delicious bowl of rice.

"It's delicious." All the way over, I haven't had lunch today, Chu Suiliang is really hungry, the food is so delicious, and he tastes a little disregardful of his image.

"Eat more if it's delicious, there's still something here." Li Chao chewed slowly, and did not forget to point to the rice bucket.

ate three small bowls in one go, until his belly was propped up, and Chu Suiliang finally put down his rice bowl.

"It's really delicious and very fragrant."

Li Chao ate his fill early, although he was good at food, he generally only ate seven minutes full.

"For sticky rice to be fragrant, in addition to the ham must be selected well, and diced carrots and shallots must be added, there is also a small secret, that is, a little lard must be added."

Chu Suiliang's face was strange, "You also added lard to this meal just now?" ”

"Of course, otherwise how could it be so fragrant." Li Chao said with a smile.

Chu Suiliang heard that lard was added, but his complexion was not very good-looking, lard, that is not on the table. But when he thought that he was so happy to eat just now, and ate three bowls, he couldn't say anything.

This ham sticky rice, how does it feel the same as Li San.

It's delicious, but it's always a little hiccup. (To be continued.) )