A Man was cute and naive. Li Ying couldn't bear to delay any longer. She playfully tapped A Man's nose with a smile.
"Alright, let's head home now and give A Man a good treat!"
She took out a piece of self - cured bacon, washed it, and steamed it in the pot for fifteen minutes.
During this time, she washed the slender tea tree mushrooms and simply broke them into small pieces by hand.
She deliberately chose mushrooms with very tender stems. The thicker ones would be tougher when stir - fried, more likely to release water, and lack the crispy and tender texture.
She blanched the tea tree mushroom pieces and drained them. The steamed and softened bacon was sliced into thin pieces and stir - fried over low heat until the fat rendered. The fatty layer of the bacon became as crystal - clear as glass. Then she added some small chilies and stir - fried them until they developed a wrinkled golden "tiger skin".
At this point, she poured in the tea tree mushrooms, stir - fried them evenly with homemade bean paste and soy sauce, and then transferred them to a cast - iron hot pot and kept it warm over low heat.
In this hot - pot tea tree mushrooms, all the juice was absorbed, leaving only a crispy, spicy, and fragrant taste. The dry aroma of the tea tree mushrooms and the slightly chewy bacon became more and more fragrant with each chew. Just this one dish seemed to be enough to make people finish two big bowls of white rice.
She took out four salted duck eggs, removed the bright yellow yolks, steamed them, and then mashed them into a fine yolk paste.
The tea tree mushrooms had their tough roots removed, were cut into small pieces, washed, and drained. Then a layer of fine salt and cornstarch was sprinkled on them and mixed well.
She boiled a large pot of oil. When the oil was hot, she added the powder - coated tea tree mushrooms and deep - fried them until they were crispy.
She gently stir - fried the yolk paste, then poured in the fried tea tree mushroom pieces and slightly shook the pan to make sure each piece of tea tree mushroom was evenly coated with the oily salted yolk.
The tea tree mushrooms naturally had a faint fragrance. Paired with the rich and delicious yolk, they were fragrant in the mouth, extremely crispy, fragrant but not greasy. They were suitable as snacks or to go with wine.
She also boiled a pot of tea tree mushrooms stewed with streaky pork. The aroma of the tea tree mushrooms just right neutralized the greasiness of the streaky pork. She casually threw in a few pieces of deep - fried old tofu with a golden crust and stewed them together.
The tofu absorbed the meat juice and the freshness of the tea tree mushrooms. It had a very thick and tender texture and was dyed a bright red and oily color by the caramel sauce, which was very pleasing to the eye.
Finally, she stewed a pot of tea tree mushroom, fig, and old duck soup. The freshness of the tea tree mushrooms and the sweetness of the figs reached a perfect balance. One more bit would be too much, and one less bit would be insufficient. There was no need to add any strong or pungent seasonings. Just slowly simmer it over low heat, add a drop of oyster sauce and some pepper, and the taste would be extremely delicious.
Having been used to rehydrated dried mushrooms, suddenly tasting these fresh and delicious mushrooms, not only A Man but also Lu Xunguang couldn't help but ask for another bowl of rice.
It was said that tea tree mushrooms specifically grew on tea trees. Since Li Ying had acquired several tea plantations, there would be a continuous supply of fresh mushrooms in the future. She also mentioned that if the tea tree mushrooms grew too thick and old, their taste and aroma would be greatly reduced. Hearing this, Lu Xunguang immediately ordered his servants to quickly pick all the remaining tea tree mushrooms in the tea plantations and send them to Li Ying.
Grandma Sun had lulled Mianmian to sleep. Knowing that these fresh mushrooms were difficult to preserve, she was afraid that such delicious things would be wasted. So she wanted to help Li Ying line up the tea tree mushrooms and dry them in a sunny place.
But Li Ying quickly stopped her.
"Auntie, I have another way to store these tea tree mushrooms."
Before she time - traveled, her favorite dish was oil - soaked termite mushrooms.
Fresh termite mushrooms were deep - fried in warm oil. The aroma was overwhelming. The mushrooms were fried until dry, leaving only a strong fragrance and a bit of chewiness. The more you chewed, the more fragrant they became. Even when cooking a bowl of plain noodle soup and pouring some oil - soaked termite mushrooms on it as a topping, you could feel extreme happiness.
However, termite mushrooms were extremely expensive before she time - traveled. Even in Xikang and the Hu areas, they were not easy to obtain.
It was not even enough to satisfy her own appetite, so how could she be willing to sell them?
The taste of tea tree mushrooms was quite similar to that of termite mushrooms, so they were just right as a "substitute".
The method was also very simple. When the oil in the pot was about 70 - 80% hot, she poured in ginger slices and shredded tea tree mushrooms and slowly deep - fried them over low heat, gently turning them. When the tea tree mushrooms shrank and became shriveled, she added some Chinese prickly ash and chilies and continued to fry.
She simmered for a full hour until all the tea tree mushrooms turned golden. She fished out the ginger slices, added a little salt for seasoning, and didn't need to add any special spices.
At this time, the aroma of the mushrooms had already been infused into the rapeseed oil. It could be used to mix with noodles, dumpling fillings, or to go with porridge and side dishes. The taste was extremely delicious. Not only in the cold winter but also in the hot and humid summer, this oil - soaked tea tree mushrooms could be stored for a long time.
Li Ying boiled all the tea tree mushrooms into a pot of golden oil - soaked mushrooms and then divided them into small bottles and started selling them in Li's Restaurant.
In addition to the few tea tree mushroom dishes she had tried today, she also specially introduced a dish called "oil - soaked mushroom mixed rice noodles", with some bacon and green vegetables, and a layer of tea tree mushroom oil poured on it. Although it looked very ordinary, all the diners who had tasted it sang its praises and were extremely curious.
How could that ordinary spoonful of seasoning oil bring out such a refreshing and strong fragrance?
When she said that the tea tree mushroom oil could also be sold, as she expected, many diners rushed to buy it.
This was not surprising.
Most of the diners in Li's Restaurant were scholars. They didn't have much money on them and didn't have a beautiful woman to accompany them at night.
The tea tree mushroom oil was extremely fragrant even when mixed with a bowl of plain noodles. It was inexpensive and had the elegant name of "tea fragrance", so the customers naturally flocked to it.
Her business was booming. On the tea plantation side, the spores left by the tea tree mushrooms, with careful cultivation, could grow a second and third crop of mushrooms in just a few days, continuously supplying the restaurant with ingredients.
With a sufficient supply of goods, the people in the capital were also used to the taste of tea tree mushrooms. In the cold winter, besides green vegetables and radishes, they could actually taste such delicious mountain products. It was really a strange thing.
Wealthier families would imitate and cook a plate of tea tree mushrooms stir - fried with meat; poorer families could also cook some tea tree mushrooms stewed with tofu.
For a while, these "tea - scented delicacies" really entered the homes of ordinary people. Even the custom of drinking tea became more popular than usual.
Li Ying was in charge of the restaurant, secretly calculating in her heart.
She had caused such a stir, but the several tea houses that had been secretly attacked did not "turn over a new leaf" as the Tea Tax Censor had hoped. She was afraid that he would immediately take new actions.