Chapter 641: Filial Respect
The old lady has been dead for eighteen years. Since the old man dares to publish this poem, he shouldn’t be afraid of others mentioning it.
Many people cannot see through this layer, nor can they understand such transparency and open-mindedness. They think this is the old man's "sad thing" and keep it secret in front of the old man.
In fact, people who can create poetry are those who appreciate "authenticity". These worries are basically unnecessary.
Reciting poems to people, this is indeed true. The old man even knew the song "Youwang Cong Temple" written by Zhou Zhi.
After all, there are not many examples of poems written using ancient rhythms, used in articles, and even published in national magazines. At that time, it also left some impression on the old man.
This meeting made the old man very happy. Zhou Zhi's appearance made the old man feel very relieved. This was similar to Mr. Wang's feeling, that is, "I am not alone in my ways."
There is still great hope for the inheritance of Chinese traditional culture.
At the end of the meeting, the old man took out two scrolls: "This is written for you by Lao Wang. It is not a good one for the examination. I will write another one for you as compensation."< br>
This moment of thoughtfulness is like a silly boy who talks about not wanting anything in the New Year, but opens his pockets and waits for his elders to stuff red envelopes. His mouth is almost split under his ears: "I have to work again, old man, how can this be embarrassing?" …”
"I'm sorry, just make a meal." The old man was very cheerful: "But if I'm lazy, how about I copy your song "You Wang Cong Temple" for you?"
"It's too troublesome sir. "Zhou Zhi bowed repeatedly: "I will try my best to make whatever you want." "Can you make fried chicken and clams?" The old man really doesn't just say it, he has his own favorite taste. .
The two dishes, one is Shandong cuisine and the other is Huaiyang cuisine, are naturally simple when cooked in a rough way, but extraordinary when cooked in a refined way.
“Don’t be afraid of elbows.” Seeing Zhou Zhi’s fear, Mr. Wang smiled and said, “I’ll give you a little help today and pass you these two dishes!”
Zhou Zhi was about to turn around and go to the kitchen to see if the ingredients were all in order, but Mr. Wang stopped him: "Let's see if his words are worthy of the extra dishes first!"
It seems that the two of them are used to it casually. Yesterday, I heard Mr. Wang say that Qi Gong is good at painting. He often asks his wife for advice on painting. There are always a lot of his shadow among the people who make a living at home.
Two inscriptions were opened, but they were inscribed plaques. One said "Sui Huaxuan" and the other said "De Mian Tang".
"You said that your senior is a lazy person. If you add a character in front of your name, it will be regarded as a vegetarian name." Mr. Wang said: "I also learned to hide from laziness. The yard used to belong to Miantang. Zhaizi, I also added a word for Uncle Yuan to write.”
Chou Zhi also saw the characters of the two elders. Qi Gong was named Yuan Bo, so Mr. Wang called him Uncle Yuan. This is old time. The rules there.
But Qi Gong calls Mr. Wang Lao Wang and does not call him "Chang'an". This is because he regards himself as a member of the new faction and wants to draw a clear line with "old-schoolers" like Mr. Wang.
This is called naughty.
Both the characters were very beautifully written. Zhou Zhi thanked him repeatedly, but Mr. Qi waved his hand: "My characters are familiar to everyone, but they are not suitable for inscriptions. However, If you don’t use that font, there will be too many people who don’t like it, so I won’t write anything else when giving it away.”
Zhou Zhi nodded: “I have seen the inscriptions and inscriptions that Mr. Sir left on the rubbings of past dynasties. deep It’s really admirable. That’s the style that only exists in the letters of the Song Dynasty.”
Of course, the most well-known font of the old man is the famous “Qigong style” in later generations. However, few people know that. The old man wrote in the Han Dynasty, the regular script was close to the Tang Dynasty, and he wrote in the Song Dynasty. When he added inscriptions, signatures, and postscripts to the more than 600 rare inscriptions in his collection, he often changed them according to his heart, but every word was exquisite. It was the most superb handwriting written by the old man.
Of course, we can also see from this the old man's obsession with calligraphy, as well as his joyful mood when he was appreciating the tablet rubbings and writing the inscriptions and postscripts.
"Hahahaha..." The old man laughed heartily as if he was scratching an itch for Zhou Zhi: "How dare you make random metaphors about the style of people in the Song Dynasty? Pursuit, that's just pursuit!" I’ll give you a copy of the poem, so I can do whatever I want.” After that, he said: “ But if anyone doubts that this is not the word "Qi Gong" in the future, I won't explain it for you!"
"Of course not." Zhou Zhi smiled and raised the camera on his chest: "Let's take a photo. For proof!”
The old man: “…”
...
Sauce-fried Chicken is actually a sister dish to Kung Pao Chicken in Sichuan cuisine. The recipe is roughly the same, but the difference lies in the different sauces.
Clam melon sticks are a Huaiyang dish and require fresh clams, which are hard to find these days. But with a glutton like Mr. Wang in charge, it’s like braised sea cucumbers with shrimps and scallions instead of scallions. The practice of replacement.
That is to change it into Yao Zhu Luffa.
Before cooking, you need to make chicken soup.
Then process the scallops, mince the onion and ginger, heat the wok, add a little lard, stir-fry the minced scallions and ginger until fragrant, add a little water, add the scallops, pour in an appropriate amount of Shaoxing wine and bring to a boil;
Boil the scallops for about ten minutes, use a spoon Crush the scallops into pieces in the pot and pour in the chicken soup;
After the soup boils, pour in the loofah cut into hob pieces and cook until seven ripe;
Then add salt and Season with white pepper and thicken with water starch before serving.
This dish is actually a home-cooked dish in the South. The key is that the loofah should not be too ripe. It should be 70% hot and use the remaining heat of the soup to ensure that it is just cooked when served to maintain the texture of the loofah. Sweet and crunchy.
As for the stir-fried chicken with soy sauce, it requires a little more attention.
Just like Sichuan bean paste stir-fry, which requires half of the old and new bean pastes to be minced into the dish, Shandong cuisine also has this particularity, that is, two kinds of yellow sauce are used, one is aged dry yellow sauce, and the other is It is fresh new yellow sauce. The two are mixed together with "ginger wine", stir-fry over low heat, add the sauce wine three times, evaporate and filter three times, and then you can get a yellow sauce that is as smooth as fat, sweet and fragrant.
Getting the authentic yellow sauce is more than half of the success of this dish.
The original dish also uses fresh walnut kernels, which are baked into dried walnut kernels with salt and served in the dish. Of course, this is not possible now, so we have to use salt-baked peanuts instead.
The chicken used in stir-fried chicken with crotch is chicken thigh meat. The chicken itself is not blanched, so it is very important to remove the fishy smell.
Many people don't know how to remove the fishy smell from fish, poultry, beef, mutton, and game. They like to use strong seasonings to suppress them. This is actually a temporary solution.
The fishy smell mainly exists in blood. The root cause is very simple. After cutting the meat as needed, soak and squeeze it for a long enough time to remove the blood and water in the meat. The fishy smell will disappear. It will be basically removed.
Another advantage of the combination of water and meat is that it can lock in more moisture in the meat after starching, making the meat more tender.
The garnishes are cucumbers and scallions. There is no need for Mr. Wang to teach you the rest of the method. Just follow the recipe of Kung Pao Chicken and the dish will be ready in no time.
Zhou Zhi used the remaining chicken breast to make an authentic Sichuan-style cold dish - strange-flavor shredded chicken, and the remaining chicken soup was used to boil cabbage sum, which was an extra tribute to Mr. Qi.
(End of this chapter)