To be drunk, you have to use wine.

In Jin Yong's famous works, in the novel "The Legend of the Dragon and the Eight Parts" set in the era of Emperor Renzong of Song Dynasty, it is written that Qiao Feng and Duan Yu fight wine in Songhe Tower, and they fight ten kilograms of sorghum wine.

When Yao Huan read this part of his previous life, he was always questioned because of his occupational disease of doing audits. Even if it was a 10 kilogram, who could hold his stomach in a short while? Although Duan Yu secretly used the Six-Meridian Sword to drain the wine, Qiao Feng was actually poured in.

The most important thing is that the book says "Qiao Feng calls the way, bartender, gets ten kilograms of sorghum wine", which is obviously a high level of liquor, because Duan Yu feels "very pungent" when he smells it. In a high-end restaurant like Songhelou, the "very pungent" wine is definitely not because of the inferior quality, but because of the high degree.

After Yao Huan traveled through time, he entered the meal service and quickly resolved his doubts.

At least in the era of Zhezong, there was still no high level of liquor in Bianjing City where the wine industry was prosperous.

The signature wines in major stores and the home wines of princes and nobles are still low-altitude rice wines or fruit wines with brewing techniques. Distillation containers are mostly used to distille flower and fruit perfumes.

This also confirms why the record of the soju wine used for distillation and disinfection was not until Song Ci, a native of the Southern Song Dynasty, appeared. Otherwise, the poets and poets of the Northern Song Dynasty, including many senior drunkards, could not write about the high level of distillation techniques?

However, since crayfish are used to use the "cooked and drunk method" rather than the "raw choking method" of river shrimp or sea crabs in later generations, it is not a big problem to have no high-quality liquor, just use sweet Yuezhou rice wine.

Drunk crayfish, make marinade first.

Boil well water and cool it and mix it in a 2-to-one ratio with Yuezhou rice wine. Add hanbei rolls, ginger slices, grass fruit, fennel, and tangerine peel.

Next is to add soy sauce and sugar.

Soy sauce in the Song Dynasty was called "Qingsauce" or "Soy sauce" by people at that time, and it was not divided into light soy sauce and dark soy sauce. It was just as fragrant and salty, so it was enough to make seasonings.

Let’s talk about sugar. In this era, sugar was mainly malt sugar, or sucrose syrup and sucrose frosting.

Sucrose frosting is a large and small piece of sugar, and people call it rock sugar. However, only "frosting households" in several southern prefectures and counties can master this rock sugar crystallization technology. The annual output also has a great luck component, and it may not be enough to provide the palace and the powerful.

Therefore, what you can buy in the market is mainly sucrose syrup, also called "sand sugar", which means it can flow, and is by no means "sand sugar" in later generations.

In Yao Huan's view, this black date or wine-colored "sand sugar" liquid is better for marinade than solid frosting - it is more evenly mixed with wine and soy sauce.

Prepare the marinade, steam the crayfish until it has just turned red, move it away from the stove for a while, then open the trunk, and after the steam water on the surface of the crayfish has dispersed, soak it in the marinade with warmth. Do not steam too much, as it will not only be too meaty, but also the aroma of wine.

After all, cooked and drunk goods are not raw and pickled croquettes stored in cellars. They can be eaten within two days, but they should not be stored for a long time.

Yao Huan ate one of the drunk crayfish, which was tender, sweet, and had elastic body. After the yellow in the head of the female shrimp was soaked in the wine sauce, the taste was more unique than the crab roe of hairy crabs.

She divided half of the drunk shrimps and took them to Qingjiangfang, Dongshuimen to invite her uncle and aunt to try them. Uncle Cai Yingwen was still sighing at the shrimps that had been raised for half a year, and they were usually in love with fish and birds, so how could they make people feel so hard? Aunt Shen Fuzhi had already had a blank look and quickly peeled a few and ate them.

"Huan'er, you are really rewarded by the ancestors. You have such great luck. When you catch such a good thing, you think of this drunken cooking style," said the rich word, "The hand-washing crab that people in the capital love to eat is just like this. Sometimes after swallowing it, your throat is itchy and uncomfortable."

The hand-washing crab that is said to be very popular in the cooking method from the palace to the people. Chop the live crabs directly, drizzle them with hot sesame oil, stir in chopped ginger, green onion, soybean vinegar sauce, and eat them raw.

Aquarium, even when eating fresh food in Tamsui River, protein can easily cause allergies in some people, and itchy throat is a sign of itchy food. There is no such thing as a ripe food.

It is very fragrant. People who like to eat spicy food and sour food at that time can also put dogwood powder, mustard oil, and apricots into the pickled ingredients.

Yao Huan got a rich pickup, and on the way back to Zhulin Street, he found a candied fruit shop and bought sour green plums, and threw them into a pickling jar.

Today is for Zeng Wei to try it.

There is a senior gourmet like Mrs. Wei in Zeng's house as the hostess. On weekdays, from washing crabs to drunk shrimps, they eat a lot whenever the season comes. Although Zeng Wei thinks that the shrimp is ugly and looks like an ants, he smells the strong fragrance of the drunken ingredients. Seeing that the shrimp meat peeled by Yao Huan is actually nothing different from ordinary aquariums, he swallows it with a smile.

"Like the drunk crab claws, it is more chewy than the crab meat, and you can season them well. It's strange that I've never seen this shrimp before you raised it."

Yao Huan smiled and repeated the rhetoric: "What a lot of merchants in Kaifeng City are gathering, and the large pier with waterways is open. Perhaps, a caravan brought in from nowhere and landed in the canal in the city."

He also said: "It's also luck. On the day of Double Ninth Festival last year, Mr. Shao rowed a boat to save the neighbors and saved the shrimps. Otherwise, I wouldn't have the shrimp seedlings to raise them now and go to the pond outside the city, so it's even more impossible to think about the sale of shrimp raising and selling shrimps."

The three words "Mr. Shao" were already annoying enough, and the next sentence made Zeng Wei's face darker.

What does it mean? If you are not good at selling beans, you should learn how to make a living by herding chickens and feeding pigs?

Zeng Wei tried hard to calm down, thinking about today, so he simply explained the words to her more clearly.

He then took out a handkerchief and wiped his mouth, and said softly: "Huan'er, since you mentioned Mr. Shao, I might as well tell you something. Indeed, this time he was alert to help you escape. I was really grateful to him in my heart. I also asked my father to know the disciples and officials who are familiar with the Ministry of Rites to help him in the medical department so that he could go out soon and find a good position in the Hanlin Medical Bureau. My father agreed immediately."

Yao Huanxi said: "Then I would like to thank the Prime Minister for helping me repay him with a favor. By the way, on the way to deal with Mr. Su, Mr. Shao informed me that his family business friends would sell me more raw beans at the end of the month. Before the official decides whether to deal with beans, those beans will be enough for me to make drinks for half a year."

Zeng Wei frowned and said, "This is exactly what I want to say. Do you know that before the twelfth lunar month last year, I went to visit this brother Shao and asked him not to give you beans. I told him that you and I have feelings, and my father has known and agreed. You will soon marry me and enter the mansion and will not be left in the market and have to suffer. If he is really a friend of your family and can think about you, he should understand this section. If he doesn't want to, he has no..."

Zeng Wei originally wanted to say "no restraint", but suddenly saw Yao Huan's expression change and stared at him in a daze. He swallowed the word "convergence".

Yao Huan was stunned for a moment, trying to open his mouth and squint his eyes, as if he could not organize an accurate expression for the moment.

Zeng Wei said again: "Huan'er, you are different from those pretentious and pretentious officials. They are like innocent children, and they just teach me love evil. But after we get married, how can you show up to do these things again? During these days, the officials told you to follow Mr. Su and tell my cousin who is dealing with goods about the opportunity to enter the imperial court for the tycoon. It would be fine, but why do you want to raise crayfish again?"

He said this in one breath, as if he had stirred up the turbid air in his chest again, and simply added a few more words.

"Could it be that this is the idea that Shao Qing gave you? He just hopes for your prosperity? Or is it that he doesn't want to see you marry into the Zeng Mansion so soon?"
Chapter completed!