Chapter 184 Sugar-fried Chestnut Roast Pork with Chestnut (1)

When he went down the mountain, looking at the "Golden Peanut", "Golden Bamboo", and "Golden Wolf Hair" in his palm, Wen Mingtang couldn't help but sigh with emotion: "A celebrity is a celebrity, so big... er, elegant! "

  Lin Fei, who was walking aside, gave her a sideways glance, and pointed her out absolutely: "The two words you wanted to say but didn't finish just now are 'generous'!"

   Rewards such as "bamboo" and "wolf hair" are indeed elegant, but they are real "gold", each of which is naturally valuable! Who wouldn't like this for ordinary laymen?

  Wen Mingtang, who was punctured, didn't take it seriously. Hearing the words, he smiled and said frankly: "What Lin Shaoqing said is true! I really think that these old friends of Yu Jijiu are just like Yu Jijiu. They are really generous and free and easy!"

"No matter how much you don't care about unexpected things and regard money as something outside of you, these famous people will not be short of money." Lin Fei said lightly after hearing the words, "Since they have become famous all over the world, just write a word or a painting at random. The money you earn from a period of lectures is equivalent to your wages in a public kitchen for several years."

   This is not a lie! Wen Mingtang put the "Golden Bamboo" and "Golden Wolf Hair" into his purse, and said: "But our public kitchen is doing a good takeout business, Ji Cai bought it and settled the score, and I will get a share of the money for the takeout It is much higher than wages!"

   In this way, the speed of saving money can also be accelerated! Perhaps a few years later, her dream of buying a house in Chang'an City really came true!

   Seeing Wen Mingtang carefully put the money into his purse, Lin Fei looked at it for a moment, then looked away.

  …

  …

  After a trip to Lishan Mountain and back to Dali Temple, it was time to start preparing three meals a day for the public chef.

  The Mid-Autumn Festival is approaching, and Zhuang Zishang also began to send chestnuts, a seasonal food after autumn, to the public kitchen.

However, when the chestnuts were delivered, they were not bought by Ji Cai as the main dish, but piled up in the back kitchen at random, and said to Wen Mingtang: "Every year when autumn comes, chestnuts and water chestnuts are overflowing on the farm. It’s a waste if you don’t drop it, you boil it with water, and then ask everyone to take a pack back to eat!”

  Chestnuts and water chestnuts are not unpalatable once they are boiled in water, but if they are delicious...the taste of boiling in water is always the same, somewhat greasy, but it is okay to use them to satisfy hunger when you are hungry!

Ji Caimai didn't care much about the pile of chestnuts that looked like a hill, but Wen Mingtang's eyes lit up: in today's Dayong, it seems that the only way to cook chestnuts is to boil them, and even she was in the palace. In addition, I only saw the imperial chef taking the boiled chestnuts out of the meat, adding sugar and oil to make the fillings of the cakes, other than that, I have never seen other methods.

  How can there be more than these methods of chestnut? Wen Mingtang has been in the palace for a long time, but because it is in the palace, there are many rules, and it is not easy to let her mess around.

   Now that he is the official cook of Dali Temple, without the restraint of rules, Wen Mingtang naturally no longer plans to eat the boiled and pastry that he has been tired of in the past few years.

   After hearing what Ji Caimai said, Wen Mingtang immediately said: "This chestnut will not be boiled this year, I want to use it to make a snack or a dish!"

Ji Caimai, who was about to leave after explaining to Wen Mingtang, immediately understood what she meant when he heard it. He stopped, glanced at Wen Mingtang meaningfully, nodded and said, "Then I'll take it for granted, let's taste it first." Try your new method. If it’s good, let’s go to the takeaway stall with the stewed duck to make regular offerings.”

Originally, Ji Caimai only wanted to wait until he had tasted it to see if it was feasible, but in the afternoon, when the sweet chestnut fragrance permeated the air, Ji Caimai knew that the aroma was so overbearing, it was called sugar-fried chestnut It must be a hot item.

   Sure enough, when he came out of the house and rushed to the yard of the public kitchen, there were already many "greedy bugs" around the yard who came from smelling it.

  Looking across the crowd, I saw that at the cauldron in the middle, A Bing was holding a big shovel, frying the chestnuts whose shells were scratched and blooming together with the black coarse sand.

The scent that I could smell in the room just now is even more amazing when I get closer. The rich chestnut scent is continuously coming out from the big iron pot for frying, and the **** can't help but come over Find out.

   Before Ji Caimai came to the front, he heard someone asking.

   "It's the first time I've seen chestnuts made in this way. What's the name of this snack?"

"Sugar-fried chestnuts!" said Wen Mingtang, who instructed A Bing to stir-fry the chestnuts, and took out a few from the large plate of sugar-fried chestnuts in front of him, and distributed them to everyone to taste one by one, saying: "Come and have a taste." !"

   Chestnuts are common in autumn, but this method of frying is really fresh.

   Someone took the sugar-fried chestnuts from Wen Mingtang and said with emotion: "This is really the most fragrant chestnut flavor I have ever heard in my life!"

  Wen Mingtang heard the words, smiled and said: "Then try the taste of this fried chestnut again, it is worthy of this fragrance!"

The chestnut in the hand has been fried, and it has turned into a dark brown color. The syrup and oil in the continuous frying have dyed the chestnut with a layer of shiny luster. The person who hooked it moved his index finger. The roasted chestnut skin is crisp and easy to peel, and it can be easily peeled off with a little force along the "cross" opening that has been cut, revealing the brown chestnut meat inside.

  Everyone saw the officer put the peeled chestnut meat into his mouth, and then his eyes narrowed immediately.

  Such a comfortable expression, needless to say, is enough to prove that the taste of this chestnut is not inferior to this attractive fragrance.

  Everyone who got the chestnuts to try out the early adopters peeled off the shells and sent them to their mouths, and then, there was a rush of emotion.

   "It's really... tsk tsk! It's fragrant and waxy!"

   "The fragrance is sweet, but it is different from the chestnut meat with sugar and oil in the chestnut cake, and it seems to be more fragrant!"

   "Delicious! I didn't like sweets very much before, but this sweet taste is not quite the same as ordinary sugar, it seems to be sweet..."

  …

   "That's called caramel!" Wen Mingtang smiled, and repeated what everyone said, "The aroma of caramel is fried into chestnuts, which is different from ordinary chestnuts boiled in sugar water!"

Ji Caimai, who stood behind the crowd for a while, couldn't hold back any longer. Taking advantage of the crowd tasting chestnuts and the looseness of the crowd, he squeezed to the front. While taking a chestnut from the plate in front of Wen Mingtang, he peeled it and put it in his mouth. Said, "This is a snack, and I will give each person a taste at dinner time. Right now...you can go back first!"

   There are servants, handymen, and concierges surrounded in front of you. It’s still a time of work, and it’s not good to attract a crowd of people not to do work.

  As soon as these words came out, the crowd who had been waiting to get together before asking Wen Mingtang for a taste of chestnuts loosened up: They also knew that this was not good! But if you want to blame it, you can blame Master Wen's sugar-fried chestnuts, which are really too fragrant. How can one bear it?

  (end of this chapter)