"Okay, I get it!"

Wu Lan nodded, took a lot of notes in his hand, turned around and planned to leave.

Xu Weiguo stopped him, "Are you leaving now?"

"Yes, I've finished asking and you've finished talking. There are a lot of things I want to know here. I have to go back and sort out my notes now. If it's too late, I'm afraid I'll forget a lot of things."

Wu Lan said seriously.

Xu Weiguo said angrily: "Oh, you treat me like an encyclopedia! When you encounter a question you don't understand, you come to me and ask me, and leave immediately after asking. I am a human, not a machine!"

Hearing Xu Weiguo's words, Wu Lan immediately understood something and said quickly: "Thank you, brother! I'll treat you to dinner when I have time... No, no... I'll go to your house for dinner when I have time, then I'll go!"

After saying that, Wu Lan turned and left.

Xu Weiguo: "...."

"Yes, I have to accompany you for a meal!"

Xu Weiguo suddenly felt that he was really at a loss by accepting this god-sister. It seemed that he would not be able to accept anyone else easily in the future. After all, if there were more people like Wu Lan, then even if he had a mysterious farm, it would not be enough.

.

Of course, Xu Weiguo thought this way and still liked Wu Lan. This girl was different from Lou Xiaoe and Ran Qiu. It was like a combination of the two, capable, knowledgeable, and outgoing!

Since he recognized his god-sister, his work at the Special Distribution Office has become more comfortable and interesting.

After Wu Lan left, Xu Weiguo sat back in his seat and continued drinking tea and reading the newspaper!

Time passed quite quickly, and it was time to get off work in a blink of an eye. Before it was time to get off work, Li Mubai came to Xu Weiguo's office on time and waited, as if he was afraid that Xu Weiguo would leave.

"Li Chu, since I promised you to follow you to your home, I will not break my promise. You... don't need to look at me like a prisoner, right?"

Xu Weiguo said helplessly.

Li Mubai hurried to Yaoyao's head, "Weiguo, you misunderstood. I don't regard you as a prisoner, but as the only savior who can save my son!"

"After you left in the afternoon, I thought about it again and thought you were right. In the past, your sister-in-law and I paid too little attention to Li Ming, which caused him to lack fatherly and motherly love since he was a child. That's why he was like this.

Rebellious, fortunately, meeting you has changed this boy. Your sister-in-law and I are also happy to see Li Ming's change, but..."

Li Mubai grabbed his head with some annoyance and seemed extremely self-blame, "If you hadn't reminded me in time, I still didn't pay enough attention to Li Ming's condition. If something happened to Li Ming, I'd probably never be able to forgive myself for the rest of my life!"<

/p>

Xu Weiguo saw that Li Mubai was in poor condition and quickly comforted him: "Li Chu, Li Chu, don't take all the problems on yourself! To be honest, I can't blame you for this."

"And now is not the time to find out who is responsible. Just like I told you this morning, we have to cheer up now. You can't collapse first. What do you want Li Ming and sister-in-law to do?"

"Besides, you have to have some confidence in me. Although I am not very sure, it will be no problem to alleviate Li Ming's symptoms and at least let Li Ming live a few more years."

After hearing what Xu Weiguo said, Li Mubai was even more dumbfounded, "Live a few more years...Li Ming is not even twenty yet!"

"Weiguo, don't worry, I will listen to you whatever you say, but you must promise me to cure Li Ming!"

"Of course, if...Li Ming's fate is bad, I...will admit it! No matter what, your sister-in-law and I will remember your lifelong friendship."

Xu Weiguo nodded, "I'll try my best!"

"It's almost time, let's set off!"

Li Mubai nodded repeatedly, "Okay, let's go!"

.....

At seven o'clock in the evening, Xu Weiguo returned to the courtyard.

When he opened the door, the family looked at him neatly. There were a lot of fruits and pastries on the table.

Xu Weiguo took the initiative to tell him about his visit to Li Mubai's house.

"What! Li Chu's child is sick? What disease? Is it serious?"

Wu Lan also came today. When she heard Xu Weiguo's words, she looked surprised and curious.

"It's not serious, it's just a common cold. I asked Li Chu to grab a few medicines for the child, so it took me a while to come back." Xu Weiguo said with a smile.

Lou Xiao'e: "Weiguo, don't worry about the cold for now. Make something to eat quickly. If you come back later, my family will probably starve to death."

Xu Weiguo smiled and said: "Starve to death? Haha, I look at the peel in front of you. I'm afraid if I come back later, you will be full!"

Lou Xiaoe was a little embarrassed.

"Okay, wait a moment, I'll get it done right now."

After saying that, Xu Weiguo walked into the kitchen, and half an hour later, Xu Weiguo came out with plates of dishes.

"Five-spice cooked mustard, sweet and sour lotus root, Arhat prawns and first-grade bird's nest!"

"It's still the same old rules, let me tell you first!"

Lou Xiao'e raised her hand, "Although I am very hungry, I prefer to listen to what you have to say, and then eat it more deliciously!"

Ran Qiu nodded, "That's right!"

"Weiguo, please tell me quickly!" Du Yue said with a smile.

Xu Weiguo: "Five-spice cooked mustard is tender and crispy, with rich aroma and refreshing taste. The texture of this dish is crisp and tender, fragrant, and has all five flavors. It is an excellent left-hand meal. The mustard greens are round in size, with thin roots and no tendons, strong spicy flavor, crisp and tender texture, and delicious taste.

There is no residue when chewing, and the water content is sufficient. Among green vegetables, mustard has a higher amino acid content, 0.4 mg per 100 ml; it is also rich in vitamin A, vitamin C, carotene, etc."

"Mustard: Kohlrabi is native to the Western Regions, and its scientific name is mustard, also known as spicy pimples. During the Eastern Han Dynasty, Zhang Qian led the Western Regions and opened up the Silk Road. Later, kohlrabi from the Western Regions was introduced to my country. Brassica genus

It is an annual or biennial herb. It is a famous specialty vegetable in China and is rarely cultivated in various countries. It originated in Asia. The main lateral roots of mustard are distributed in a soil layer of about 30 cm. The stems are shortened and the leaves are short.

On the shrinking stems, there are oval, oval, obovate, lanceolate and other shapes. The leaves are green, dark green, light green, yellow-green, purple or purple-red between greens. The leaf surface is smooth or wrinkled. The leaf edges are serrated or wavy.

, full edge or with lobes of different shades and sizes. The corolla is cross-shaped, yellow, with four strong male cores, cross-pollination, but self-crossing can also produce fruit. The seeds are round or oval, reddish brown or red in color."

This chapter is not over yet, please click on the next page to continue reading!

"Preparation method 1. First pickle the mustard heads, add 18 kilograms of salt for every 100 kilograms, and add 15 to 20 kilograms of salty soup. After entering the vat, pour the vat once a day to dissipate heat and spiciness. After 10 days in the vat, change to separate

Pour the jar once a day and marinate for another month. 2.

Then put it on the mat to dry. The drying season is more suitable in March and April. Every 100 kilograms of pickled mustard can be dried into 70 kilograms. It should be turned over once during the drying period. 3. After drying, cut the root of the mustard to a depth of 2/3

Incision, 3 cuts for larger ones,

Cut the smaller ones into 2 knives, then put 3 kilograms of five-spice noodle mixture into the cut, add 7 kilograms of fine salt, mix well, and add 5 kilograms of five-spice noodle mixture for every 100 kilograms of mustard heads. 4. After loading, put it into the cylinder and compact it.

Cover the jar tightly, during this period the five-spice noodles will regain their flavor.

After 1 month, take it out of the vat and put it on the mat for the second drying. The drying season is best in April and May. Every 100 kilograms of mustard heads are dried to 90 kilograms before being put into the vat and compacted. Cover the vat tightly.

, and the finished product will be ready after another month of stuffing in the vat."

"There is a story here..."

"In the early Ming Dynasty, workshops were set up in rural markets in Suqian to pickle mustard greens, and the production process has been continuously developed and improved. The main production process is: first select high-quality mustard greens that are large, round, solid, bright and smooth as raw materials, wash and peel them, and keep the top of each

The whole, the following parts are divided into four, six or eight, soaked in salt water, turned over every day, so that the salt water soaks evenly, the salt penetrates into the back of the bones, and the brine is dried. Dry to 80%, and then put into the tank or pool.

Soak in brine, repeat this process until it

The marinade is absorbed and the outside of the meat is yellow and crispy. It is sun-dried but not dry, air-dried but not wet, crispy in the middle, soft in the middle. The key to five-spice mustard is five-spice, that is, using pepper, pepper, star anise, and cinnamon.

, fennel and other five main spices, ground

Make it into powder and mix well, sprinkle it all over the pickled mustard greens, break it off one by one, apply and rub it, then store it in a jar and press it tightly, sealing it tightly. After half a year, it will be fresh, fragrant, crispy, tender, with all five flavors, crisp and refreshing, and you can eat it in your mouth

Produces fluid and increases appetite.

It is said that Emperor Zhengde of the Ming Dynasty went to Beijing for a private visit because he had no children in his later years. He passed through Suqian on that day. Because of the strong wind on the road, the hired ship did not dock at Dongguankou Pier at night. He and his two bodyguards did not alert the local officials, so they moved in incognito.

In Wang Laohao's inn at Dongguankou, Emperor Zhengde

Being thirsty and hungry, he quickly asked the store owner: "Boss, is there anything else to eat in the store?" Wang Laohao replied: "There are still a few pancakes in the store, but there is no dish for toothpaste." Emperor Zhengde was helpless.

I picked up a piece of pancake and chewed it for a few times, but couldn't swallow it. Suddenly I saw a restaurant opposite the inn.

There was a lamp hanging in front of the door, and it said "Shen Ji Jiangyuan Store" written on the door. He hurriedly said to Mr. Wang: "Boss, please buy me some pickles." After a while, Mr. Wang took it.

A salty and spicy dumpling weighing about four ounces was cut into several slices and presented to Emperor Zhengde; "Guest,

Try it, this is our local specialty in Suqian!" Emperor Zhengde took a bite and felt it was crispy and delicious, with all five flavors. His appetite was whetted and he was overjoyed. Emperor Zhengde hurriedly asked the boss, "What is this dish called?" The boss said:

"This is Suqian's specialty, called five-spice spicy dumplings."

The next day, Emperor Zhengde summoned the county magistrate of Suqian. The magistrate hurriedly took the emperor to the county government and hosted a banquet. During the dinner, Emperor Zhengde said to the magistrate: "These delicacies, palace dishes, and bird's nests are all tasteless, but Shen Ji

The spicy dumplings in the Jiangyuan shop are delicious." The county magistrate quickly sent someone to Shenji Jiangyuan to buy some spiced spicy dumplings, and specially called the chef

It was cut into vermicelli-like thin strips, poured with sesame oil and mature vinegar, and chopped green onion, garlic and shredded ginger. After Emperor Zhengde tasted it, he found it even more delicious and said: "This five-spice spicy dumpling sounds awkward, so let's call it five-spice kohlrabi!"

After saying that, he picked up a pen and wrote a few words for Shenji Sauce Garden: Five-spice mustard, unique to Suqian!

Since then, Suqian five-spice mustard has been included in the "Chinese Famous Recipes". Emperor Qianlong of the Qing Dynasty went to the south of the Yangtze River and passed through Suqian six times, and he always brought some five-spice kohlrabi back to Beijing. Later, people called the five-spice mustard Zhengde coriander or Qianlong coriander."

After finishing the first dish, Xu Weiguo started the next one.

"Sweet and sour lotus root is a delicious recipe. The main raw materials include fresh lotus root. This dish can relieve constipation and diarrhea, strengthen the spleen and appetizer."

"The preparation method is very simple. Peel and slice the lotus root, boil the water for a while, drain the cold water, and put it into a porcelain bowl. Mix the sugar, vinegar essence, and osmanthus sauce thoroughly, pour it on the lotus root, mix well, and marinate
To be continued...