Some of the harsh voices sounded very harsh, like a lecture to a student who made a mistake.

Lin Zeng was slightly stunned, stood up and turned to look at the source of the sound.

A middle-aged man in his forties, with a stern face, stared at Lin Zeng like a knife. He was wearing an old middle-aged T-shirt, not tall, with a slight protruding abdomen, looking at Lin Zeng's eyes, like catching a thief, which made people very uncomfortable.

Lin Zeng thought for a while and said, "I am in charge of the decoration design plan of this office, and some time ago, I have already agreed with the principal. ”

When the middle-aged man heard Lin Zeng's answer, his tense face eased slightly, but he still didn't look good. He looked at the changes in the office with an inquiring eye, saw the planters built along the wall, frowned unhappily, and said, "What's going on, what are these things built in the office?"

His tone is high-pitched and sharp, and it sounds a bit caustic and uncomfortable.

Lin Zeng estimated that the middle-aged man who suddenly appeared was about a leader of the school.

Under this person's questioning, he was not impatient, just put away the notebook, and said with a faint smile, "This is a planting trough that needs to be used for indoor greening, by the way, I don't know your surname?"

The middle-aged man glanced at Lin Zeng, he pursed his lips, strode into the office, took a turn around the inspection, and then said unceremoniously and loudly: "What kind of design is this, it is weird." ”

This person's voice was as harsh as a key scraping on glass, and after Lin Zeng said a few words to him, he felt uncomfortable and uncomfortable.

"I'm Director Zhang of Qingyi Elementary School. The middle-aged man raised his chin and said a little arrogantly. He seems to be quite complacent about his position.

"Hello. Lin Zeng smiled politely, nodded but did not answer. He put away his notebook and carbon pen and prepared to go home for dinner.

Things are busy at noon, and if you eat hastily outside, you should treat yourself well in the evening.

The middle-aged man waited for a while, and after seeing the person in front of him, he didn't have any other reaction, but tidied up and looked ready to leave.

Zhang Xiangyuan believes that he is the director of general affairs at Qingyi Elementary School, one of the top primary schools in Cheongju City, responsible for school logistics procurement and campus construction. The contractors and service providers we contacted were all greeted with smiles, eager attitudes, full of compliments, and occasional surprises. I didn't expect this young man who appeared out of nowhere, not only did he not understand him, he was messing around in the school office, and he didn't take himself seriously at all.

Zhang Xiangyuan snorted coldly, shook his hand, strode forward, glared at Lin Zeng suddenly, and walked away.

Lin Zeng looked coldly at the back of Director Zhang who was leaving proudly, and the corners of his mouth smiled inexplicably.

Lin Zeng has never been a pure child who grew up in a greenhouse and does not know the world, since the death of his parents, he has been in various jobs, waiters, cleaners, cashiers, and cement delivery sites on the construction site, all of which look at people's faces.

The corners of Director Zhang's mouth twitched, and he knew this person's attitude. If you are interested, you will definitely accompany him with a smile and hold him to talk.

It's just that Lin Zeng has never been able to stand this kind of false interpersonal relationship. In the most difficult times, he would rather go to the street to set up a stall to sell barbecue than to look at people's faces.

That's fashionable and so, now that Lin Zeng is financially free and financially rich, how can he praise the stinky feet of Director Zhang, who doesn't know what to say, and his eyes are above the top.

Lin Zeng didn't bother to bother with this person, turned off the doors and windows of this office, left the teaching building leisurely, started the little electric donkey, and drove to the nursery.

Leaving the city before the rush hour, Lin Zeng went all the way.

The location of the nursery is already on the edge of the urban area of Qinghe City, and some further away is Xingde County, which is subordinate to Qinghe City.

Lin Zeng moved to the nursery for a while, only to find that there was a township farmer's market near the direction of Xingde County. It doesn't take ten minutes to drive. Every morning and evening in the farmers' market, there are vendors out of the stalls, and Lin Zeng went to this market to buy some fish, meat and seafood, which is much more convenient than the supermarket.

Lin Zeng saw that it was still early and drove directly to the farmers' market. He bought two catties of fresh shrimp, four catties of dried bamboo shoots, two catties of pork hind legs, three catties of pork belly, a piece of crispy fish, one catty of oysters, and a catty of pickled crispy radish and two catties of fried tofu. There are also those green onions, ginger and garlic, I bought a lot of them.

Prices are not cheap now. These things cost hundreds of dollars. Carrying such a large bag home is something that Lin Zeng, who had a poor life before, could not do. A few hundred yuan is equivalent to a week's salary from a supermarket.

After the big purchase, it was his little electric donkey, and the front and back of the car were full of ingredients.

Don't look at Lin Zeng living alone, but the amount of food he consumes every day is almost equivalent to an ordinary family of three. Especially after refining seeds, I often have an empty stomach and a hungry stomach, and I can eat a meal for three people on the table every time.

Returning to the nursery with a full harvest, Lin Zeng sorted things into the refrigerator.

The rice is washed, half glutinous rice and half rice, and the water level is slightly higher than the rice grain. The rice cooked in this way is particularly chewy and fragrant.

Cut the pork belly into cubes, slowly fry it with a little oil, the fragrance of lard wafting through the room, pour in the dried bamboo shoots cut into pieces, a bag of delicious sauerkraut, a few spoons of Lao Gan Ma, keep stir-frying, after a while, a big bowl of pork belly fried bamboo shoots, and it will be out of the pot.

With just this dish, Lin Zeng could eat two large bowls of rice.

Cut off the long whiskers of the fresh shrimp, steam it on the plate over high heat, the delicious taste, tightly locked in the shrimp shell, the shrimp meat is clear, bite into it, crisp and delicious. It is a pity that this kind of white shrimp on the market is basically artificially cultivated in farms, and there is a lack of the sweetness of natural wild shrimp.

Take four eggs, beat them evenly with chopsticks, pour in the cleaned oysters, and stir slightly. When the oil pan is heated, the egg mixture mixed with the oysters is spread out in the pan to form a beautiful egg cake. Oyster omelette, a special aroma wafting through the kitchen, makes people appetizing.

I stir-fried a plate of garlic-flavored greens at random, and I don't know which specific leafy vegetables are used. Pick two lotus leaf vegetables, pick more than a dozen pieces of multi-leaf fungus vegetables, and pick a handful of weeping water spinach. Fresh greens, bright and refreshing, delicious and safe to eat.

In the end, Lin Zeng used boiling water to remove the blood from the pork hind leg meat. The two pork hind legs were full of meat, and the pork seller was chopped into pieces and packed into a heavy bag. After scooping out the pork pieces, the largest bowl used by Lin Zeng was filled like the tip of a mountain.

Pork hind leg meat, Lin Zeng loves braised pork the most. In a clean pot, pour in a small spoon of peanut oil, dissolve the rock sugar over low heat, the sugar color is rich, pour in the pork hind leg meat and stir-fry, wait for the pork to color, pour in water, then add cinnamon bay leaf peppercorns, and slowly boil over medium heat. When it's almost cooked, pour in the fried tofu puffs.

In this way, not only is the braised hind leg meat fragrant and delicious, but the marinade penetrates into the deep-fried tofu puff, and the tofu puff becomes extremely delicious, and it is served as an accompaniment to the meal in the morning, accompanied by porridge, and you will never get tired of eating it.

The braised pork hind leg meat is simmered in a pot, and the rice in the rice cooker exudes a leisurely rice aroma and is already cooked.

Lin Zeng didn't bother to serve the rice, so he directly took out the inner bowl of the rice cooker and put it on the dining table. Holding a pot, scoop a spoonful of the soup from fried bamboo shoots with pork belly, pour it into the rice, and mix well.

A bite of rice, a bite of dried bamboo shoots, a bite of oyster omelette, peeling a prawn, chewing carefully, all kinds of flavors come together to form a wonderful taste.

After the braised pork hind leg meat was stewed, Lin Zeng also ate eighty percent of the food on the table. Get up and pour the fried tofu bubble into the pot, and the marinade of the braised pork hind leg meat is absorbed into the fried tofu bubble, with the richness of the meat aroma and spices, and the tofu bubble also becomes particularly flavorful.

When the table is finished, the braised pork in the pot is also fully cooked. took a pair of clean chopsticks, Lin Zeng added a few pieces of meat with more fat and leaner meat, two tofu bubbles, returned to the table, and continued to nibble on the meat with taste.