Ang Lee knew that Guo Ziyi was old, so he deliberately tested him with these words to see if he was still healthy and whether he was still interested in young and beautiful girls. Of course, maybe Lao Guo was a gentleman and would not be willing to do such a dissolute thing.
"Maid Xinluo? Is she beautiful? How old is she? How's her temper? Can she wash clothes and cook … "
Guo Ziyi's series of questions made Ang Lee quite astonished. When he heard the first few words, Ang Lee thought that Guo Ziyi was in love and that he was still healthy. But when he heard the last few words, he felt that Lao Guo was looking for a professional maid! He actually wanted a little girl to know how to cook and wash clothes. It was too shocking.
"Lao Guo! I just bought a little maid. How can I know so much? How about I send her to your room tonight and you can ask her slowly? "
Li An really didn't know. This servant was bought by the housekeeper at the market. When she came back, Li An happened to see her and felt that she looked okay. As for the rest, he didn't know. It was even more impossible for him to know what this Xinluo servant knew and what her temper was like. However, under normal circumstances, as a servant, what kind of temper could she have? Even if she had a temper, she had to hold it in.
Guo Ziyi nodded without hesitation and said, "Okay! Then let her come to my room tonight and I'll ask her myself. By the way, if I'm satisfied, will you give her to me? "
After saying that, he looked excited as if he had taken a big advantage.
Ang Lee was surprised and nodded, "She's just a maid. If General Guo likes her, you can take her away at any time. How can I not give her to you? It's time to cook."
"That's good. We're short of maids at home. Usually, Xinluo maids are very expensive and are reluctant to buy them. She should know how to cook and wash clothes. She must know everything. And her temper should not be bad. "
Guo Ziyi said happily.
"As a Deputy Provincial Governor, you can't be so poor that you can't even afford a maid! It's not worth much! "
Ang Lee said in surprise.
According to the salary system of the Great Tang, the salaries of officials were relatively high, and the salaries of the top officials were even higher. A single year's income was something that an ordinary family could never hope to earn in several lifetimes. With such a high income, how could they not even be able to buy a servant?
At least, according to the importance of the Tang dynasty to military officers, Guo Ziyi's salary should not be low, and he even had a lot of subsidies. For example, when he was in a war, he would definitely be given some subsidies and rewards after he made a contribution.
"Compared to Assistant Minister Li, I, as a Deputy Provincial Governor, am really a poor man. Although my salary is high, I really don't have much money in my hands. My salary is all collected by my wife and a few of her sons. The money that is distributed to me is only enough to buy some wine and meat. Also, the Xinluo maidservants are not cheap. It's best if they are of higher quality, but they are also very expensive.
Guo Ziyi said happily.
In the end, the awe-inspiring Great General Guo was actually a man who was afraid of his wife. This really surprised Li An. Maybe it was because of the Imperial Emperor's influence, but the status of women in Tang Dynasty was still pretty good. It was much higher than after the Song Dynasty, and there were many examples of women taking charge of the household.
"Oh, General Guo still has to listen to Madame Guo. If so, how do you explain that you brought back a maid from Xinluo? Aren't you afraid that Madame Guo … "
Ang Lee's expression was sad, but his meaning was clear. This maid from Xinluo was quite pretty, and Ang Lee liked her. If Old Guo took her back, she would probably be interrogated. How could his wife let her go?
Guo Ziyi didn't seem to care. He said with a smile, "There is no need to explain. Just tell Madame that the maid was sent by Assistant Minister Li. Isn't that enough?"
"Well, that's it?"
Ang Lee was surprised again.
"It's a free maid. Madame will be happy if she doesn't accept it. Why would she blame me? Alright, aren't we going to make Buddha Jumps Over the Wall? Let's start! "
Guo Ziyi said. He paused and asked in confusion, "Assistant Minister Li, why is this dish called Buddha Jumps Over the Wall? This name is too strange. Wait, let me guess. Let me think … It must be because this dish is so delicious that even Buddha, who has profound cultivation, can't help but want to eat it, right? "
"Yes, that's what it means. General Guo guessed it right."
Ang Lee said with a smile.
Although there were many explanations for the name of Buddha Jumps Over the Wall, Guo Ziyi's explanation was more reasonable and easier to be remembered by people. It was the best and most reasonable explanation for Buddha Jumps Over the Wall.
"Haha! I guessed it right. But, is this Buddha Jumps Over the Wall really that delicious? I can't wait. "
Guo Ziyi said with a smile.
Li An said, "Of course, the name 'Buddha jumps over the wall' isn't just for show. Wait a moment, I'll start now. General Guo, watch carefully and learn how to cook it for your wife when you return."
After saying that, he started to cook this delicious dish.
Ang Lee knew that Guo Ziyi wouldn't be able to learn it after watching it once. There were so many ingredients and steps. How could he learn it after watching it once? Even a child prodigy couldn't learn it, let alone an old man who didn't cook often. Moreover, even if he learned it, it would be useless. Guo Ziyi's family situation was different from Ang Lee's. Although his income wasn't low, it was far from Ang Lee's. Old Madam Guo wouldn't be willing to spend so much money to buy these high-end ingredients. It was simply asking for her old life.
However, these weren't important. Ang Lee was going to start cooking now.
This time, Li An made the Buddha Jumps Over The Wall Soup according to the traditional method. The first step was to remove the sand from the shark's fins and line them up neatly on the bamboo skewers. Then, he placed them into a pot of boiling water, added 30 grams of scallion, 15 grams of ginger slices, and 100 grams of Shao wine and boiled them for 10 minutes to remove the fishy smell. Then, he removed the scallion and ginger, removed the scallion, and placed them into a bowl. Then, he placed the pig fat meat on top of the shark's fins and added 50 grams of Shao wine.
Then, he took out a knife and cut the shark's lips into pieces that were two centimeters long and four to five centimeters wide. Then, he put them into the pot of boiling water. Add 30 grams of scallion, 100 grams of Shao wine, and 15 grams of ginger. Cook them for 10 minutes to remove the fishy smell. Remove the scallion and ginger.
Then, he put the abalone into the steamer and steamed it over high heat. After washing, he cut each abalone into two pieces. Then, he put them into a small basin. Add 250 grams of bone broth and 15 grams of Shao wine. Then, he put them into the steamer and steamed them for 30 minutes. Remove the steaming juice. Cook the pigeon eggs and remove the shells.
Then, he chopped off the heads, necks, and legs of the chickens and ducks. Remove the shells from the pig's trotters, remove the hair, and wash them. Then, he scraped and cleaned the lamb's knuckles. Cut each of the four ingredients into 12 pieces. Then, he put them into the pot of boiling water together with the duck's carcass. Remove the blood and remove the carcass. Then, he washed the pig's stomach inside out. After steaming it twice in boiling water to remove the fishy smell, he cut it into 12 pieces and put them into the pot. Add 250 grams of bone broth and 85 grams of Shao wine. Remove the steaming juice.
Then, he continued to wash the water-haired wild ginseng and cut each into two pieces. Then, he washed the water-haired wild ginseng and cut it into two inches long pieces. Add 150 grams of clean ham and 150 grams of clear water. Then, he put them into the steamer and steamed them over high heat for 30 minutes. Remove the steaming juice and cut them into slices that were about one centimeter thick. Then, he put the winter bamboo shoots into the pot of boiling water and remove them. Then, he cut each bamboo shoot into four pieces and gently flatten them. Then, he placed the pot over high heat. When the cooked lard was 70% hot, he put the pigeon eggs and winter bamboo shoots into the pot and fried them for about two minutes. Then, he put the fish belly into the pot and fried it until it was about to break. Then, he poured the fish belly into a colander to remove the oil. Then, he soaked it in clear water and took it out. Then, he cut it into four to five centimeters long and two to three centimeters wide pieces.
The whole process took more than half an hour. Ang Lee was tired, and Guo Ziyi was also tired of watching. Ang Lee rested for a moment and then continued. He left 50 grams of oil in the pot. When the oil was 70% hot, he put in 35 grams of scallion and 45 grams of ginger slices and stir-fried them until they were fragrant. Then, he put in chicken, duck, lamb elbow, pig trotters, duck gizzard, and pig tripe and stir-fried them a few times. Then, he added 75 grams of soy sauce, 10 grams of monosodium glutamate, 75 grams of rock sugar, 2,150 grams of Shaoxing wine, 520 grams of bone broth, and cinnamon. After that, he covered the pot and boiled it for 25 minutes. Then, he picked up the scallion, ginger, and cinnamon.
Finally, he took out a Shaoxing wine jar and washed it clean. Then, he added 500 grams of clear water and heated it over a low flame. After that, he poured the water out of the jar and put a small bamboo basket at the bottom of the jar. First, he put in the cooked chicken, duck, lamb, pig trotters, duck gizzard, pig tripe, mushroom, and winter bamboo shoots. Then, he wrapped the shark fin, ham slices, dried scallops, and abalone slices into a rectangle with gauze and placed them on top of the chicken, duck, and other ingredients. Then, he poured in the broth of the boiled chicken, duck, and other ingredients, sealed the jar with a lotus leaf, and covered it with a small bowl.
"General Guo, this is almost done. Only the last step is left. Put the wine jar on a charcoal stove and simmer it for an hour. Then, open the lid and quickly put the ginseng, pig trotters, fish lips, and fish belly into the jar. Then, seal the jar immediately and simmer it for another six hours before taking it out. When it's time to serve the dishes, pour the vegetables from the jar into a large basin. Then, unwrap the gauze and put the pigeon egg on the top. At the same time, add a plate of radishes, a plate of ham mixed with bean sprouts, a plate of fried bean sprouts with mushrooms, a plate of spicy mustard, a plate of silver thread rolls, and sesame seed cakes. Isn't it simple? "
After Ang Lee finished speaking, he looked at Guo Ziyi.
Guo Ziyi's eyes seemed to be in a daze. No one knew what he was thinking about. Maybe he was tired! After all, Ang Lee had been busy for two hours while Guo Ziyi had been watching from the side. Although he occasionally sat down and chatted with Ang Lee, it was indeed too long. Moreover, it was already dinner time. Seeing so many delicacies, he was naturally drooling. He really wanted to go over and try it immediately. It was a pity that he could only eat it at night.
Of course, there wasn't only one way to make 'Buddha Jumps Over The Wall'. There were many other ways. For example, there were many common ways to make 'Buddha Jumps Over The Wall'. For example, first, place the ginger slices at the bottom of the jar. Then, place the winter bamboo shoots. Then, place the shiitake mushrooms. After that, place the cooked chicken, shrimp meat, scallops, and quail eggs. Then, put it into a wide belly, spread the shark fins, and spread the shark fins flat. Put a small abalone on the top and ladle half of the huadiao wine into the jar. Add the soup with a wok and boil the other half of the huadiao wine. Season it with a little salt and sprinkle some pepper before ladling the soup into the jar. Cover the lid of the jar and wrap it with cling film. The jar had to be tightly sealed. Put the sealed jar into the basket, cover the pot, and steam it over medium heat for two hours. After steaming, take it out, cut the cling film with a pair of scissors, put a plate under the jar, and serve it on the table.
"It still needs at least six hours, but Old Guo, I'm already hungry."
Guo Ziyi said with a helpless expression.
Ang Lee looked at the kitchen outside and asked, "Is the food ready?"
"Yes, Alang. Everything is ready."
"Then what are you waiting for? Hurry up and serve the dishes."
Ang Lee took off his apron, held Guo Ziyi's hand, and said, "General Guo, let's go and eat!"
Ang Lee, who had lost his composure, accidentally held Guo Ziyi's hand. This made Guo Ziyi feel a little awkward, but he was a soldier and didn't care about this.
In order to entertain Old Guo, Ang Lee prepared a sumptuous feast. However, Guo Ziyi said that he should eat less so that he wouldn't be full and wouldn't have the stomach to eat 'Buddha Jumps Over The Wall' at night.
While eating and drinking, Guo Ziyi didn't forget to ask about 'Buddha Jumps Over The Wall'. Ang Lee naturally answered all of them without hiding anything.
Not only was' Buddha Jumps Over The Wall 'very delicious, but it was also very nutritious. There were too many precious ingredients in this delicacy, and each of these ingredients was a top-notch delicacy that was very good for one's body.
For example, shark's fin. This ingredient was rich in colloid, refreshing, and soft. It was a high-grade food with high protein, low sugar, and low fat. Shark's fin had anti-hyperlipidemia, anti-arteriosclerosis, and anti-coagulation ingredients. It had the effect of preventing and treating cardiovascular diseases. Shark's fin was rich in collagen, which was good for nourishing and softening the skin and mucous membranes. It was a very good food for beauty. Shark's fin was sweet, salty, and mild. It could soak up water, stimulate appetite, clear phlegm, remove sedimentation, nourish the five viscera, strengthen the waist, and help the weak.
Abalone was even more amazing. It was rich in protein, and there were more nutrients such as calcium, iron, iodine, and vitamins. It had the function of nourishing yin, clearing away heat, increasing energy, and improving vision.
Wild chicken's calcium, phosphorus, and iron content was much higher than normal. It was also rich in protein and amino acids, and it was a very good dietary supplement for anemia patients and people with weak physiques. Wild chicken's fin also had the effect of strengthening the spleen and stomach, increasing appetite, and stopping diarrhea. It also had the special effect of removing phlegm and nourishing the brain. It could treat coughing and prevent Alzheimer's disease, and it was a precious product among wild game. Hua Xia's doctor believed that wild chicken's meat was mild and sweet. It had the effect of replenishing the vital energy, strengthening the spleen and stopping diarrhea. It was suitable for people with weak spleen and stomach, weak bodies after illness, loss of appetite, and frequent urination.
Bird's nest was a top-notch ingredient, and it was also known as bird's nest. It was a nest made by a tropical golden swallow at the edge of a cliff using its digested food and saliva. Since ancient times, it had been regarded as a top-notch treasure. Its nutritional value and economic value were very high. It had the effect of nourishing yin and moisturizing dryness, replenishing the vital energy, treating deficiency, tuberculosis, coughing, phlegm, and coughing up blood. It could also allow women to retain their youth, prevent wrinkles, and maintain their beauty.
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