"Du Fuwei has surrendered to me!" Qin Ran's tone was calm, but to Shuanglong it sounded like thunder from the sky.

Du Fuwei, the general manager of the Jianghuai Army, who had tens of thousands of troops and was regarded as the temporary overlord, actually surrendered to his master just a few hours apart. This sounds incredible.

Shuanglong sincerely praised, "Master is so powerful that we admire him extremely."

Qin Ran laughed twice, and then said: "Du Fuwei values ​​you two very much, so I want Zi Ling to take charge of the Jianghuai Army for me. Du Fuwei has promised me that as long as Zi Ling comes over, he can do it himself

Lead an army and rule ten thousand people! Ziling, are you willing?"

Xu Ziling was so excited that he saluted heavily, "Thank you, Master! I am willing!"

Kou Zhong said anxiously: "Master, what about me? I also want to lead the army in battle!"

Qin Ran focused his attention on Kou Zhong and said in a deep voice: "Xiao Zhong, your task is much more difficult than Ziling's. I plan to let you go to Wagang Village. The forces of Wagang Village are close to here. What do you want?

How about going to Wagang and lurking in it, and over time, you and I can coordinate internally and externally to defeat Wagang in one fell swoop?"

Kou Zhong has always been bold and bold, and he is not afraid. He said solemnly, "Kou Zhong is willing to go!"

"Very good. You are all my right-hand men. You will definitely not disappoint me. Xiao Zhong, the leader of Wagang Village is actually Zhai Rang, but Li Mi came from behind and controlled most of the forces in Wagang Village. You are here

Go to Wagang, get close to Zhai Rang, and then find a way to drive a wedge between Zhai Rang and Li Mi, eh. I'm asking Jiang Huaijun to cooperate with you in a few performances to gain merit. With your qualifications and strength, you will soon stand out..."

Qin Ran asked Jia to make plans.

Shuanglong listened attentively.

At midnight, the two dragons left the Pegasus Ranch in a hurry, one went to the Jianghuai Army, and the other went to Wagang Village. Behind them, Qin Ran's eyes were far away, "Two dragons, two dragons, together they become dragons, when separated...at most they will stir up trouble.

The big snake... I hope you won’t disappoint me.”

After seeing the two of them off, Qin Ran looked at the sky and did not go back to rest. Instead, he turned around and headed towards the Willow Garden behind the inner castle.

Liuyuan is located to the east of the inner fort. It has more than ten rooms, and next to it is the kitchen, which is responsible for supplying food and drinks to the people in the inner fort.

It was late at night, and it was still dark between heaven and earth, but the lights in the Liuyuan kitchen were already bright.

Nearly ten chefs and handymen are already busy in the kitchen, preparing breakfast for nearly a hundred people in the inner castle.

When Qin Ran came to the kitchen, the chefs and servants were surprised. While they all bowed and paid homage, they couldn't help but wonder: What did this handsome, handsome young master do in the kitchen? Could it be that he was too dissatisfied with yesterday?

The food at the dinner party is not delicious, why are you here to find trouble? A grandmaster-level expert shouldn't be so bored, right?

Just when he was feeling uneasy, he saw Qin Ran smiling and telling everyone not to be too polite: "Everyone is busy, don't worry about me, I just came to take a look. Don't delay the meal of hundreds of people in the inner fort because of me.

.”

Seeing his easy-going attitude and friendly words, the chefs and servants breathed a sigh of relief, relaxed and continued working.

Qin Ran asked someone where the stove specially prepared for Shang Xiuxun's breakfast was, and then walked over leisurely.

Looking over, I saw the chef who was responsible for preparing breakfast for Shang Xiuxun, as if he was walking on thin ice in the face of a formidable enemy, kneading the dough with concentration.

Qin Ran had just arrived, and the other chefs and busboys were greeting him carefully. Only this master chef, who was in his forties, didn't notice Qin Ran's arrival at all, and had been concentrating on doing his own thing.

There is no way, the owner of the beauty shop is too picky. If the food she makes is not to her liking, she may be fired and lose this well-paid job. This teaches this master chef how to dare to divide

Careful?

Qin Ran watched for a while and suddenly asked: "Making buns?"

The master was concentrating on it, but when someone suddenly spoke in his ear, he was startled and turned his head with an annoyed look. He was about to scold him when he suddenly saw Qin Ran's appearance clearly.

The master was startled again, his anger faded, he apologized and bowed.

Qin Ran said harmoniously: "No need to be polite, I'm disturbing you." He smiled and said: "The taste of the shopping mall owner is difficult to serve, right?"

The master smiled awkwardly and was submissive, not daring to say more, but the look on his face showed that he deeply believed in what Qin Ran said.

Qin Ran said again: "Why don't you do this? I'll make breakfast today."

The master was startled: "How can this happen? My son has a body of thousands of dollars and is a distinguished guest. How can I allow you to carry out such a lowly business?"

"A lowly profession?" Qin Ran smiled disapprovingly, "Food is the most important thing for people. Since ancient times, food has been the first way to govern a country. How can working in the kitchen be a lowly profession?"

As he spoke, he rolled up his sleeves and said with a smile, "Master, could you please help me?"

"This..." The master chef looked embarrassed. Firstly, he didn't dare to let Qin Ran, an honored guest, cook, and secondly, he was afraid that Qin Ran was not good at cooking and the breakfast he made would not be to the owner's taste. The owner would not blame Qin then.

However, I am afraid that he, the master, will have to take the blame for it.

Qin Ran didn't explain, he just smiled and said, "Master, please get me a bag of corn and a bag of raw flour."

"Corn?" The master chef was puzzled and asked: "Corn tastes rough and stings the mouth, and the owner has never eaten it. If there is flour, there is good dough here, why do you want to make flour?"

Qin Ran now had to explain: "To make breakfast, I have to use dead dough (unfermented dough) to make the skin. Fermented dough is not suitable for use. As for corn, the reason why it is rough and prickly is just that

Because the husks are not completely peeled, there are husks left, so the taste will be bad. I have a special method of husking, the master just needs to get it for me."

The master couldn't resist him, so he followed his instructions and brought the raw flour and corn.

When it comes to cooking skills, Qin Ran was originally average, limited to being able to eat, but now his strength has reached the level of a grand master. He has already mastered the control of his own body, and he has an almost photographic memory.

, whether it is cooking skills, or musical instruments and other skills, he can master them with his hands after learning a little bit.

This chapter is not over yet, please click on the next page to continue reading! Qin Ran also ordered the master chef to prepare fresh mutton, large mutton bones, fresh fish, pig skin, mother oil, ground sesame oil, rice wine, sweet noodle sauce, white sugar,

Seaweed and other ingredients and condiments.

When the master chef followed his instructions and fetched the ingredients, Qin Ran took it upon himself to shell the incompletely shelled corn a second time.

Corn is millet. Since before the Xia Dynasty, it has been the staple food of the people of Yan and Huang in the Central Plains. By the Sui Dynasty, it was still the staple food of the people. However, since the rise of wheat and rice, millet has gradually lost its place on the dining tables of wealthy people.

The biggest reason is that millet tastes rough and irritating, and its taste is far inferior to that of flour and rice.

The reason why millet tastes bad is because the shelling technology is not up to par.

A grain of millet is only one millimeter in diameter. With the technology of the Sui Dynasty, it was impossible to shell such tiny rice grains cleanly. As a result, a large amount of chaff often remained on the rice grains, resulting in a poor taste.

But this was not a problem for Qin Ran.

He picked up the linen bag containing the millet, patted the bag twice, and stirred up his energy. Then he poured the millet into the pot and rinsed it with water. He saw that the surface of the water was covered with a layer of finely divided chaff.

.

Pour off the chaff and rinse it twice. The millet in the pot will turn yellow and clean, with no trace of chaff remaining.

The master was dumbfounded. He never thought that martial arts could be used in such a way, and that it could even shell millet!

Qin Ran's performance continued.

He stewed the millet, simmered it over low heat, and then began to knead the dough. When kneading the dough, his hands were light and heavy, fast and slow, sometimes kneading, sometimes grasping, and sometimes slapping. It was clearly a set of grasping palms.

Law.

The dough kept changing its shape in his hands, squeezing out some impurities, which he waved away. After kneading for a full quarter of an hour, the volume of the dough shrank by one-fifth, and became chewy and translucent, making people's index fingers look at it at a glance.

Big move.

After preparing the noodles, Qin Ran started making the stuffing again.

He first put a large amount of lamb bones, fresh fish, pork skin, ginger, green onions and other seasonings into a large pot to boil the jelly.

Since time was limited and he did not have a pressure cooker, Qin Ran held down the lid with one hand and put the other hand on the bottom of the pot. He pressed the power from a distance of half a foot. The bottom of the pot suddenly started to heat up, and the water in the pot quickly boiled.

A large amount of steam came out, and he tried to open the lid of the pot, but he suppressed it with one hand.

In just a moment, the alluring aroma emitted from the pot made people twitch their fingers and salivate secretly.

At this moment, not only the master chef was dumbfounded, but other chefs and servants who noticed Qin Ran cooking could not help but put down what they were doing and stared at him blankly.

"The inner family is really angry, but it can be used like this! Use it to stimulate the fire? Isn't it too luxurious?"

"Unimaginable! Unbelievable!"

"Does it mean that to be a chef in the future, you need to have strong internal strength?"

"It's okay, it's okay. Not every martial arts master can be like Mr. Qin and put down his body and use martial arts to cook. Otherwise, all of us would be unemployed?"

A quarter of an hour later, the marrow from the large sheep bones in the pot was boiled out, and mixed with the cooked fresh fish and pig skin, indistinguishable from each other.

Qin Ran then stopped trying, opened the pot, put in rice wine and sesame oil, closed the lid, and let the stove continue to simmer over low heat to separate the bones and flesh, sink the impurities, and increase the pure content. He began to chop the fresh mutton to make the main stuffing.

.

He first struck the fresh mutton with the force of his palm, shattering the tough tendons inside without damaging the fibers and preventing the meat | juices from spilling out. Then, with the knife falling like rain, he chopped the mutton into fine fillings, mixed in various seasonings, and mixed well.

.

When the main stuffing was prepared, the broth in the pot was also ready. Qin Ran took a clean gauze and covered it at the mouth of the other pot. He scooped out the fresh soup in the pot with a large spoon and poured it into the other pot.

In the pot.

There was gauze filtering, and only the clear soup went into the other pot. Impurities such as minced mutton, minced fish, minced pig skin, etc. in the soup remained on the gauze.

Qin Ran put the clear soup on a low fire again, and while it was simmering, he added a small amount of seaweed powder to replace the monosodium glutamate that did not exist in this era. After simmering for a while, he turned off the heat and allowed the clear soup to cool and solidify naturally.

In the cold winter, it doesn't take long for the fresh soup, which is a mixture of sheep marrow, fresh fish jelly, and melted pig skin, to slowly condense into a translucent gel.

Dough dough, meat fillings, and aspic jelly. Add these three together and the ingredients for making soup dumplings are complete. In Chinese history, soup dumplings did not appear until the Northern Song Dynasty.

Qin Ran was confident that with his methods and recipes, he would create this timeless delicacy that would make Shang Xiuxun raving about it and completely capture the stomach of the owner of Beauty'er.

After preparing the ingredients, and when he was about to make steamed buns, Qin Ran suddenly discovered that there was only a large steamer in the kitchen, not a small steamer.
To be continued...