"The secret passage is piled up with bluestone, and because the time is short, the work is also frizzy, and if you want to enter it when the time comes, you can directly open the place." You'an smiled even more on his face, and said, "It's really true to the words of the son." ”

"If I don't go out, Zhang Yiqing must be wary in his heart, and if I go out to 'wander the wreckage', he will naturally relax a little." Lu Shaoye snorted lightly and put down the scroll in his hand.

"Let Shui Su Shui Ping pass the message to the Wu Commander, be sure to send someone to sneak into the secret passage to check one or two, but remember not to startle the snake."

"Yes." Friends should be down.

took out the bowl of red bean lantern festival and arranged it according to Lu Shaoye's words.

"Wait." Lu Shaoye called out to him and said, "Send someone to keep an eye on that Aunt Lan, and the Aunt Lan who must be protected must be thorough and not make any mistakes." ”

"Yes." You'an answered again and hurried away.

Obviously, this Aunt Lan is very useful to Zhang Yiqing, and she is staring at Aunt Lan, I am afraid that she can find out what Zhang Yiqing is doing.

Words at the critical moment......

Lu Shaoye tightened his fingers, put down the scroll in his hand, and opened the window completely.

The night is very deep.

It's just that there are some clouds in the sky, hazy, vaguely covering the originally bright moon and bright stars, and the previous brightness suddenly dimmed.

Then, there were thick clouds, layered over.

After so many sunny days, it's time for two days to be cloudy and rainy.

Lu Shaoye raised the corners of his lips.

After two days of cloudy skies, it finally rained.

It's dripping, endless, but it's not big, and because it's spring, I don't feel cold, but I feel a little bit of coolness, which makes people feel very comfortable.

In the early morning, there are a lot of people eating here at the full moon.

In the past, what was sold in the morning by Moon Man Lou was nothing more than rice porridge, millet porridge or spiced bean foam, with the pot helmet and sauce cake that Meng Ji brought over there, but now, Moon Man Lou suddenly has a few new styles.

One of them is Camellia oleifera.

Ordinary oil tea is made of fried peanuts, walnuts, sesame seeds, melon seeds to be crushed into powder, mixed with the flour that is fried into yellow without oil, with brown sugar, white sugar, when drinking, rush a bowl, it is also fragrant, sweet and delicious.

But although sweet things can make people feel delicious and make people feel sweet and happy, they still feel slightly greasy and can't last long when they eat breakfast every day.

What Moon Man Lou sells here is salty oil tea, and the materials required are not five kernels and white flour, but mainly rice, followed by flour.

Such salty oil tea, in contemporary times, many people call it the Sichuan version of oil tea, the production method is not complicated, ordinary people can try a few times to roughly make the appearance.

After the flour and noodles are cut quickly, the noodles are quickly oiled and rested, and then the noodles are kneaded into chopsticks-thick noodles and continue to dip in oil for about half a day, and then the noodles are stretched and fried in an oil pan to become golden brown dumplings, and kneaded into chopped pieces for later use.

Grind the rice into powder, boil it into thick rice cereal, scoop a bowl, add salt, pepper powder, sesame oil, sprinkle with broken steamed dumplings, minced green onions, diced mustard, fried peanuts, etc., if you like spicy, you can even scoop some chili oil.

In this way, a bowl of fragrant, delicious and delicious umami oil tea is ready.

The smoothness of the rice cereal, the rich aroma of the rice, the crispy and crispy flavor of the steamed dumplings, and the multi-flavor fusion of various spices, this is easy to eat.

The second is spicy soup.

Hu spicy soup is no stranger to everyone in contemporary times, it can be said that it is all over the country, and it is a very famous local snack, because of its rich taste, it is loved by many food seekers.

In contemporary times, there are many kinds of Hu spicy soup, among which the two more famous ones are the Henan version of Hu spicy soup, and the other is Shaanxi mutton meatball Hu spicy soup, and among them, these two kinds of Hu spicy soup are different in taste and content because of the different specific places of origin.

Although a variety of Hu spicy soup has its own taste, but Shen Xiangmiao in his previous life, he had a soft spot for Hu spicy soup in Xiaoyao Town, and because he loved this delicious soup, he went to the birthplace to learn some essence for a long time.

Hu spicy soup, generally beef Hu spicy soup, with the soup of stewed beef to boil the soup, the taste is delicious, but at this time when beef is not easy to obtain, I am afraid that I can't make beef Hu spicy soup, so I changed it to pork belly Hu spicy soup.

The big bones are boiled in soup as the base, respectively put the washed gluten, bean skin, black fungus, chopped fried tofu bubbles, boiled peanuts, dried daylily, mung bean vermicelli and thinly sliced boiled pork belly, add salt, pepper powder, pepper, soy sauce and other seasonings, and the starch paste is boiled thickly, and the production is completed.

When serving, drizzle some sesame oil and balsamic vinegar, and if the taste is heavy and spicy, put some chili oil.

Drink it while it's hot, it's best to be slightly hot, the entrance only feels rich, fragrant, and after the spicy soup enters the throat, the spicy taste of the pepper gradually seeps out, making people feel slightly spicy, but the spicy taste is different from the entrance of the chili pepper, which is spicy, and slowly seeps out, and is easy to be covered by the soup of the new entrance, which is not easy to detect and more acceptable. And this slight spicy taste stimulates the taste buds even more, making people appetite great.

This kind of spicy soup is suitable for all ages, and it soon became a favorite of everyone.

The third new food is fried buns.

Fried buns, in some places are also called raw fried.

Raw buns, not in the traditional way to put the cage drawer steamed, but put in the oil pan to fry, frying naturally can not be such a behemoth of the bun to fry, to put some water in, cover the lid, use the heat of water vapor to "steam" the bun cooked, so that the bun, the bottom is golden, crispy, plus the fat, more fragrant and delicious.

This is the general method of making fried buns, and ordinary fried buns are buns with pleats on the top, which look no different from ordinary buns, and only the bottom side has a golden and crispy skin.

The fried buns in the full moon building are different, and they do not make the fried buns into the shape of the buns and work hard to pinch the pleats, but put the rolled dough in the palm of the hand, take the wide and thick bamboo spoon and scoop the filling of the spring leek pork into the dough, hold it in the palm of the hand, it becomes a very simple bun that is flattened, throw it into the big pan, wait for the pot to be full of such buns, use a spatula to smooth the buns, take a small pot and add some oil.

Under the action of high temperature grease, the dough bubbles, pour in some water, let the heat of the water vapor quickly expand the dough, when it is medium-cooked, turn the dough, stick the other side to the bottom of the pot, and continue to fry until the surface is golden.