"I know I can't hide it from you." Feng smiled bitterly, "Is there any medicine. It's better to let me forget all of this." "I can make you amnesia, but it's not selective amnesia. You choose it, it's change. To be a vegetable or an idiot?"
"Jing Muya, I'm not kidding, I really want to forget her. In the past few days, I can always feel heartache so hard to breathe. I really want to let her go regardless, but it's a pity that I'm still making money for you." Feng said miserable.
"I can only prescribe a calm formula for recuperation. As for other things, you have to look at it yourself. You have to remember that the world depends on the heart, and the cost is also the heart. You can Can't withstand three or five blows. Once the pressure is too great, you may fall into madness and don't know where you are. At that time, I am afraid that no one can suppress it except me." Jing Muyan pulled out a delicate little Porcelain bottle, hand it to Feng. "I developed this medicine for ten years, and only got this vial last year. I thought you would give it to you after you overworked. Who would have expected it to be used to suppress emotional injury." "Understood." Feng took Jing Muyan.
The small bottle handed over, "This is not bad, it saves me the trouble of simmering medicine." "This is just an emergency concentrating pill, and there is a dose of nourishing heart soup, you have to remember clearly. Huang Qi (zhi) Bai Fuling Fushen Pinellia Qu, Angelica and Chuanxiong, 15g each Polygala (take the meat, immerse in ginger juice, roast) Spicy Guibai Ziren Jujube Seed (soaked, peeled, sautéed with paper) 7.5g each of North Schisandra ginseng licorice (sunburned) 12g. Prepared as coarse powder. 9 grams per serving, add 5 slices of ginger, 2 jujubes, decocted in water, and served on an empty stomach. The heart governs blood but hides the spirit. If the heart channel qi and blood are insufficient, if there is no way to nourish the mind, the mind is uneasy, so I see palpitations. Insomnia.
Treating nourishing qi and nourishing blood, nourishing the heart and calming nerves, prescription of ginseng, qi to nourish the heart qi, Xiong and Gui to nourish the heart and blood, Erfu, Polygala, Bairen, Zao Ren, five flavors to calm the mind and soothe the mind, and more use Pinellia song and stomach resolving phlegm are used to aid transportation, spicy Guixin powder is used to suppress acid harvest, and licorice reconc Whispering while writing the prescription.
"Okay, okay, I remember it clearly." Feng couldn't listen anymore, and ran away with the prescription.
Diandian and Tang Mengli were bored at home, and left the house at noon. They were all twenty-year-old girls, and their favorite thing was shopping. Not afraid of the cold, there is only a short skirt inside the windbreaker in the weather of more than ten degrees below zero, and the windbreaker and boots can't cover the exquisite figure, which attracts the pedestrians on the street. The large and small bags of trophies couldn't be held in both hands, and the eyes couldn't help but browse the exquisite costumes. In the evening, I received a text message from Feng, "Go home for dinner, there is something delicious." This text message was just in time, and the girls were hungry and tired. So he hurried back home with his trophies, and smelled a tempting fragrance without pushing the door.
"Wow, what's delicious? It's so delicious!" exclaimed little bit. He stuffed things to the door, took off his shoes and rushed to the dining table.
Tang Mengli went back to the house to put things down, and then poked his head out, good fellow, Feng actually has such a good craftsmanship! Sweet and sour pork tenderloin, live fish in flames, boiled cabbage, and a small pot of wowotou at the end, not much bigger than walnuts.
"Yesterday, I bothered the two girls to take care of me for the night. These few days have been in a bad mood and caused the two of them to lose sleep. I will do it first." Feng got up to toast and drank. "Come and taste my craft. I haven't cooked for a few days, and my level has dropped a lot."
This level is still falling, so how can we who can only cook noodles live? The more Tang Mengli listens to it, the less it tastes, and the more it tastes of Xiaowotou, the more it doesn't taste. Good fellow, there are four kinds of smooth noodles in this wotou, cornmeal, chestnut noodles, bean noodles, and orange noodles. The golden silk jujube above was actually pitted, and God knows what he picked out!
"This cabbage is so special." With a mouthful of delicious food, he did not forget to praise Feng.
It's really special. Boiling water cabbage seems simple, and ordinary people can't do the kung fu inside. The boiled cabbage is fresh and elegant, with a strong scent, a strong soup, not greasy or greasy: the taste is fresh, not light but not thin, the color of the dishes is tender and yellow, and the scum is soft and delicacy. The name says boiled water, but in fact it is a clever use of clear soup. Boiling water cabbage is actually a high-level clear soup dish. In this dish, although cabbage is carefully selected, it is easy to get, but this soup is hard to come by. Said it is cabbage, in fact, only the yellowish tender heart in the middle of the Chinese cabbage is taken, and the cabbage heart that is not fully cooked is the best.
The so-called "boiling water" is to slowly boil fresh products such as old hen, old duck, Yunnan Xuanwei ham, pork ribs, scallops, etc., and then beat the clean chicken breasts into puree, and stir the puree with cold fresh soup. Soy milk-like, poured into the boiling fresh soup, the impurities in the soup scrambled to adsorb on the minced meat, slowly forming a ball, about 10 minutes to pick up the ball, and discard it. Repeat this 23 times until the soup is "clear" as transparent as boiling water.
It is made of slightly yellow "boiled water". Put the cabbage heart into boiling water to interrupt the growth, then rinse it with clear water, put it in a colander after removing the smell of the vegetable, pierce the dense small eyes with an embroidery needle, and use "boiled water" to top it. Pour it down until the cabbage is cooked. The boiled water will be used for other purposes and cannot be used back into the boiled cabbage. Place the boiled cabbage heart on the bottom of the soup basin, and gently pour "boiling water" into it, and serve.
"Wow, this fish's mouth can still move!" Little by little, he looked at the fish that was still "breathing" and was taken aback.
"Well, it's okay, it's just that your hands are a little faster when making fish, and the fish will be cooked before they die." Feng explained.
The main point of this dish is "three fast and one fine". The three fast is: one is to process quickly, no matter how to remove the scales, open the internal organs, and cut the knives on both sides of the fish, they must be quickly and cleanly; the second is to cook quickly and paste, Frying and cooking juice must be quick and coordinated; the third is to serve fast, that is, fast to serve, requiring skilled knives and superb cooking skills. The live fish is cooked in sweet and sour method. The live fish is evenly moistened and quickly fried in hot oil until cooked; at the same time, the sweet and sour sauce is adjusted and it is made and poured on the fish or served on the table. Juice is fine.
"You did it by wrapping the fish head in an ice towel." As he said, he opened the gills with chopsticks, but he didn't cut it out.
"Girl Tang turned out to be a fellow." Feng is not surprised. Tang Mengli comes from a family. Even if he hasn't eaten all of these dishes, he must have heard of them. The friendship between two foodies would not be understood by ordinary people.
How could Tang Mengli, who was a famous Sichuan and Sichuan sect, fail to know the goods, besides, he was a high-level foodie. The dishes on this table, even the super chef of the restaurant, are very troublesome to prepare. I imitated the boiled cabbage by myself, but I didn’t know how many times it was unsuccessful. It was a simple family dinner. Why did it take so much trouble