Gongqing bone

Chapter 109 The "Sincerity" Hongmen Banquet

"San'er, you are destined to be unable to please this matter; but your mother, I will never let that bastard Zhou Yan have an easy time!"

Concubine Long clenched her palms tightly, but her eyes showed that she was determined to win and that she was sure of winning.

When Zhou Pan then ordered to walk out of the imperial concubine's bedroom with his tail between his legs, he walked more than a hundred steps before remembering that when he first entered, he seemed to remind his mother and concubine to thoroughly check the people around her...

Forget it, she is no better than the concubine mother, she can handle it clearly, there should be an iron bucket around her...

The next day, Du Heng received a post that the Long family had a big banquet.

After Wu Youdong made a report, Long Wanzong was cleared of the suspicion of private mining.That's right, "There is nothing in the first place, where is the dust?"

So the imperial concubine and the Long family, who seemed to want to be ashamed, just found a reason to have a banquet; but Xiao Zimei felt that the delicate relationship between the third prince and the tenth prince was more like a relationship between the three princes and the ten princes. Let's have a Hongmen banquet together.

However, there was such an incident before the birth of the third prince and the tenth prince. If she made an excuse not to go, she would just give up the truth.

Zhou Yan thinks what will happen in public?So he appointed someone to protect Xiao Zimei and teach her to go to the banquet.

When Du Heng arrived, she also saw her second sister Du Ruolan, whom she hadn't seen for a long time, but she no longer dared to wear ostentatious clothes, her complexion was blue, her eyes were bulging, and her hair was no longer combed meticulously.

The unparalleled glamorous and high-spirited appearance of half a year ago is gone.

Xue Feibai quietly leaned into her ear and whispered, saying that Sheng Yu was sent to Wucheng Bingmasi by Concubine Long, and he was bullied in front of everyone all day long: he exposed the fact that he liked masculinity, and made him sick. Things shake out.

Although everyone didn't beat him, none of them didn't laugh at him for a while, and no one in Beijing dared to see a doctor for him, let alone associate with him.The entire Sheng family has a bad reputation.

The imperial concubine also said that if he dared to leave the capital or hide in his home, he would immediately kill him.

Sheng Yu was afraid of death, so he didn't dare to miss any occasions with Du Ruolan; but when he was angry and stared at, he only dared to vent his anger on Du Ruolan——

Du Heng shook his head, expressing that he did not want to make any comments.

The Long family was honest, they didn't make any excuses for flowers and plants, and directly stated that they were here to invite everyone to a feast.

Because the head of the Long family is a gourmet, he has recently researched how to eat a lot of delicacies. Please come and share the delicious food.

Without further ado, let's go straight to the meeting:
The first delicacy is served in a mysterious-colored porcelain lotus bowl that is as ice-like as jade and as waterless as water. This lotus bowl is not much bigger than a wine glass, and it looks green but not blue. Thousands of Peaks and Emerald Colors"; seeing Xue Feibai wanted to steal this bowl away.

"The first delicacy - Lingnan Qingbuliang!" the maid sang.

Xue Feibai picked up a spoon and took a sip, and his eyes lit up in an instant—this Laohuo soup not only contains red beans, Chinese yam, lotus seeds, etc., but also Yunling, blue dates, figs, pork tendon, etc. to enhance the flavor;
Now there is a sprinkle of coconut milk on top, and the first mouthful is full of sweetness, which makes people not only brighten but also cool, like the first well water in the hot summer. The watermelon, the whole body is refreshing.

It's a pity - three mouthfuls are gone...

Xue Feibai scraped the wall of the lotus bowl with a spoon regretfully, and put the remaining coconut milk into his mouth...

A well-dressed cook appeared at the right time: "The beauty of this refreshing tonic is that it can invigorate the spleen and replenish qi, clear the heart and eliminate troubles, and invigorate dampness; the beauty of this dish is the combination of tortoise jelly and fresh coconut milk. .

First of all, boil barley, taro, quail eggs, etc. that cannot be eaten raw, and do not cook them too badly, and then drain them; be sure to use cold water to make ice, then prepare brown syrup, and chop coconuts to collect coconut milk... Finally Put two tablespoons of tender coconut meat.The last and most important step is to not stir!

Mr. Dongpo once said in a poem: "Pick fine wine on the coconut tree, and bring a bowl of white jade incense"! "

Everyone was amazed when they heard it, and they couldn't blame the master for picking up a little bit, but the procedure was too complicated!

The ingredients needed are not very expensive, only fresh coconuts from Lingnan are hard to find!

After the lotus flower bowl was taken away, "the second delicacy - locust leaf leaf washing!"

Inside a five-petal kiln porcelain plate with deep belly and concave bottom, there is only a chopstick of the same color, blue-green cold noodles; beside the noodles, are two short asparagus.That's right, two.

Xue Feibai picked up the green noodles with jade chopsticks, and the chopsticks reflected by the bright color were shining brightly; just as he was about to put the noodles into his mouth, Du Heng picked up the asparagus on the side to help him mix the noodles Together, it is very natural to do it, as if it has been done thousands of times.

Xue Fei bluntly put the noodles and bamboo shoots into his mouth, the taste of sprouts of locust tree leaves and bamboo shoots touched the tip of his tongue together... Chew the noodles in his mouth, it was cool but not cold, like taking a mouthful of spring snow.

Xue Feibai quietly looked at Du Heng's usual indifferent side face, thinking that this is the smell of ice and snow...it seems to be a little sweet...

This time the noodles were even more exaggerated, and it was gone in one bite——

The cook went on to talk about the method: "...you need to use the freshest buds of the first stubble, wash them with mountain spring water; add the green jade tripod to get the juice, put the pepper, star anise, scallion, etc. into the oil, and the scallion must be put at the end; then Take out the auxiliary ingredients, just take the hot oil... Take out the noodles, be sure to use the same mountain spring water...

'Offering celery is small, and recommending algae to be bright.In the Wanli Luhan Palace, open the Bingqing Yuhu.The king enjoys the coolness at night, and this taste is also necessary', this is the 'Huai Ye Lengtao' that the poet Du Fu also loves to eat! "

Xue Fei rubbed his belly, what should I do if I feel even more hungry after eating this delicious food...

"The third delicacy - Jinnan pottery steamer cake!"

After the baptism of the first two delicious dishes, everyone stretched their necks longingly, wanting to have a glimpse of the delicious food in the white-glazed drum-shaped bowl of Xing Kiln——

This pastry is steamed with glutinous rice, red dates, candied dates, red beans, raisins, etc. Its warm and warm color makes it feel completely different from the previous two delicious dishes.

The rice dates are blended, the color is bright and moist, soft, sticky, sweet, and the dates are fragrant.Eating it is as sweet as honey, refreshing and endless aftertaste.

Xue Feibai looked at the steamer cake, which was only a quarter of an adult's palm, and swallowed it effortlessly.

This steamed cake blended with rice and jujube is soft, sticky and sweet, and the dry jujube fragrance immediately overflows the nasal cavity; the fresh and moist color and luster evokes a sweet and honey-like taste, moistens the five internal organs, and makes people feel aftertaste endless.

The cook said again: "Zeng cakes steamed from pottery retorts are the most delicious. Zeng cakes made today are obviously different from those made with iron retorts that are commonly seen on the market; in the Tang Dynasty, Wei Juyuan hosted Emperor Zhongzong's ' "Crystal dragon and phoenix cake" is said to be steamer cake;

When making it, you must follow strict proportions: [-] catties of glutinous rice, [-] catties of Lingbao Maotou jujube, [-] catties of well water, and an appropriate amount of raisins. ..."

(End of this chapter)