Waiting for the face to wake up, the girl was not idle, she took two peeled garlic cloves and put them in a stone mortar and pounded them into garlic paste, poured a little soy sauce and an appropriate amount of vinegar and salt, and then put a spoonful of sesame oil, and then splashed the burned pepper oil on the juice hot.

When the big girl mixed the sauce and put it in two small white porcelain bowls, the noodles also woke up.

She expertly set the pan on the stove that was always burning, added a little oil to the pan, then turned the pan so that the oil spread all over the pan, and then made the cake over low heat.

These are all cooked jobs done by the big girl, she quickly baked a big round gourd silk cake, took advantage of the heat to uncover the cake from the pan, quickly pounced on the board, raised the knife "swish" a few times and cut into more than a dozen diamond-shaped cakes, carefully divided into two verdant bamboo plates, and then placed a small white porcelain bowl with sauce on each bamboo plate, before taking a long breath.

Yun Ying watched the big girl make cakes here, and she didn't rest in her hands over there, busy preparing desserts for Rong Yunhe.

She chose a large fresh pear from the wicker basket, washed it and cut it flat from the top, and did not throw away the cut part, but put it aside for later use.

Then, Yun Ying took a small silver spoon and carefully dug out the flesh of the pear and put it into a small porcelain bowl on the side, while being careful not to break the pear shell, and then peeled off the remaining pear core, and kept the pear shell for later use.

Then, she added honey and mashed rock sugar to a small bowl of pear meat, stirred it well with a silver spoon, and then put the pear flesh back into the pear shell little by little and covered the top. Put it in a steamer and steam it for a quarter of an hour, and the steamed pear is ready.

Luo Cailei kept busy with the movements of her hands, while busy instructing Yunying to serve steamed pears and a gourd silk cake to Rong Yunhe. He also instructed the eldest girl to send the Huai yam stewed mutton and another gourd silk cake in the stew pot to Rong Huihe's study.

The two of them each walked out of the kitchen with a small tea tray as they said.

Yun Ying went to the bedroom of the embroidery building with brisk steps, and Rong Yunhe had just woken up at this time, stretching his waist and sitting up, while combing his hair and rearranging his clothes under the service of Shiso.

Seeing Yun Ying come in with a small tea tray, the attributes of a foodie suddenly exploded, Rong Yunhe hurriedly urged Zi Su to quickly bring water and wash up, and said to Yun Ying again and again: "Dinner is ready so soon?" Put it down! ”

Yun Ying saw Rong Yunhe's eagerness. I couldn't help laughing, and while agreeing, I put the stew cup and bamboo plate on the small tea tray on the kang table. said with a smile: "Dinner is not ready yet, this is Aunt Luo is afraid that the young master and the young lady will be hungry, so she ordered the big girl to make freshly made cakes and pad the stomach of the young master and young lady." ”

After Yun Ying put down the steamed pear and gourd silk cake, she returned to the kitchen to Rong Yunhe.

At this time, Luo Cailei had already prepared two vegetarian dishes: stir-fried cabbage and fried black fungus with yuba. Seeing her and the chick come back. He instructed: "Yunying, you go to make a basket of fried buns." Big girl, you fry a plate of braised pork ribs. ”

When Yunying heard this, she responded and began to get busy.

She first chose the ingredients to be used, namely a scoop of flour, a bowl of mixed pork filling, and a few washed and torn white leaves. Green onion, ginger, black sesame seeds, salt, sugar, soy sauce, lard, pepper and sesame oil.

Then she took a small piece of flour from the cupboard. Add to the flour and start to make the dough.

After kneading the dough, it is placed next to the large stove and quickly fermented by the temperature of the large stove.

Taking advantage of this fermentation, Yunying chopped the white siad leaves, green onions, and ginger and put them together with the pork filling, in order to avoid the water from the white woad leaves, so the seasoning was not put in first.

After the dough has risen, Yunying seasoned the filling, added salt, sugar, soy sauce, lard, a small amount of pepper and sesame oil, mixed well, and took a pair of bamboo chopsticks to whip the filling vigorously in one direction.

After the filling is stirred, she kneads the dough into a ball, kneades it into 16 small agents, rolls the agents into a circle, wraps it in the filling, wraps it like a bun, and places it face down to become a fried steamed bun.

This fried bun was learned by Lu's mother when she was in the capital and the cook of the Rong family.

The chef is the best at cooking Huaiyang cuisine, and Mrs. Liu's favorite food is the light Huaiyang cuisine. After coming to Yanbei, Yunying also learned authentic Huaiyang cuisine with Lu's mother, and now it is natural to make such a cage of fried buns.

Yunying put the pot on the stove, put a small amount of oil, and after heating the oil over medium-low heat, she carefully and skillfully put the fried steamed buns in the pot.

After the side of the fried steamed buns is slowly fried until golden brown over low heat, then use a wooden spatula to turn the steamed buns one by one.

Then, she scooped a bowl of water from a small bowl, gently poured it into the bottom of the pot, and covered the pot. After the water is boiled dry over low heat, lift the lid of the pot and add water again, after boiling dry again, turn the fried buns one by one, add water for the third time, and then sprinkle the black sesame seeds evenly on the fried buns, and cover the pot.

After the water is boiled dry again, it is ready to be removed.

At the same time, the big girl is also skillfully making braised pork ribs.

She first cut off a large piece of pork ribs sent by Ma Wubao's family the day before, and then chopped them into small pieces with a knife.

Then prepare a few slices of ginger, oil, sugar, soy sauce and vinegar.

After boiling water in the pot, the girl will put the chopped pork ribs into the water and fly the water to remove the blood foam. Then take out the pork ribs, pour out the water in the pot, dry the bottom of the pot, then put oil in the pot, add three spoons of sugar, stir with a spatula, and melt the sugar over low heat.

After the sugar was melted to caramel color over low heat, the girl put the pork ribs on the side, then poured in two bowls of water, added three spoons of soy sauce and half a spoon of vinegar, then covered the pot, collected the juice over high heat, and waited for the soup to thicken and put it on the plate.

Luo Cailei has been busy by the big stove, preparing a nutritious and delicious hearty dinner for her young master and young lady.

She first made fried ham with cucumbers, and the ingredients she chose were cucumbers from her own greenhouse, and the best Jinhua ham she bought from Li Ji when Cai Bairui went to the county last time.

Luo Cailei chose a piece of ham with a rich color and sliced the ham neatly.

Then peel off some of the skin of the cucumber at intervals. Then slice the same and add the cucumber and ham slices to a bowl and add a teaspoon of salt. After grasping it with your hands, marinate for a while.

Taking advantage of this time, she was preparing appetizing beef and tofu soup again.

In the purple casserole on the low fire, white rice porridge is boiling.

Luo Cailei selected a small piece of lean beef from the wicker basket, chopped it and added a spoonful of salt and half a spoonful of soy sauce to taste.

Then cut the tofu into small pieces and when the white porridge is almost ready. The marinated beef and tofu are put together in the porridge, and since the beef and tofu are both very easy to cook, it can be cooked for a while.

Finally, drizzle some sesame oil to taste while the pan is rising. Beat an egg yolk while it's hot, and this delicious beef and tofu soup is ready.

At this time, the ham and cucumber had also been pickled, and Luo Cailei skillfully held the small bowl and poured out the pickled water.

Then light a fire and start the pot. Pour peanut oil into a pan. Once the oil is hot, pour in the cucumber slices and stir-fry for a while, then pour in the ham slices and continue to stir-fry, and finally add a spoonful of soy sauce and you're done!

Although these two dishes do not use many condiments, due to Luo Cailei's superb cooking skills and fresh ingredients, they all seem to be full of color, flavor and flavor.

After the big girl and Yunying took the four dishes away, Luo Cailei continued to make cold eggplant strips and dim sum taro balls.

She chose a purple-skinned eggplant. Green onions, garlic, pickled peppers, soy sauce, salt, vinegar, sugar, sesame oil, peanut oil and more than a dozen peppercorns were prepared.

Luo Cailei first washed the eggplant and cut it into strips. Then put the barcode of the chopped eggplant on a plate and steam it for about a quarter of an hour.

After the eggplant strips are steamed, set aside.

Then chop the green onion, garlic and pickled pepper and set aside; The next step is to spice the sauce - Luo Cailei takes soy sauce, salt, vinegar, a little sugar and sesame oil, mixes it in a seasoning bowl, then cools the steamed eggplant strips, drains the excess water, pours the sauce on them, and then puts the chopped green onions, garlic and pickled peppers on top of the eggplant strips.

Finally, start another pot, pour in peanut oil and peppercorns, burn until eighty percent hot, remove the peppercorns and pour the hot oil on the eggplant strips, she took a pair of bamboo chopsticks and carefully mixed the eggplant strips, and then instructed Yunying to go to Rong Hui and Rong Yunhe while it was hot.

The last taro balls are a dim sum prepared for Rong Yunhe, who loves sweets.

Luo Cailei selected a few taro stored in the cellar, washed them and put them in a pot, boiled them over high heat with the skin and water, and turned off the heat when the chopsticks could easily poke through.

Peel the boiled taro and press it into a puree with a spoon, then scoop half a scoop of the purchased tapioca flour into the pot, slowly add boiling water, and stir it into a ball with chopsticks.

When the temperature of the tapioca dough is slightly lower, mix the tapioca dough and taro puree together, and then add sugar to mix evenly.

Because the tapioca flour dough is more sticky at this time, Luo Cailei slowly kneaded it while adding tapioca flour, so that the kneaded dough is moderately soft and hard, not sticky and not hard.

She then transferred the taro dough to a cutting board, kneaded it into long strips, and then cut it into small pieces with a knife, using some sweet potato flour to prevent sticking.

After the raw taro balls are ready, boil the water, add the taro balls, and cook them like rice balls until the taro balls float and are cooked.

Then scoop the taro balls into a small celadon bowl and pour the hot red bean soup while it is hot, and it becomes a bowl of red bean taro balls.

And Rong Yunhe, who was sitting on the edge of the kang table, looked at the delicious dishes on the table, and the little man in his heart rolled happily.

Aunt Luo, the chef of the Rong family, not only has exquisite craftsmanship and makes delicious and sumptuous dishes, but also is quite good at nutritional matching.

Take this seemingly simple beef tofu soup as an example, beef is rich in animal protein, while tofu is rich in plant protein, and supplementing protein can enhance people's immunity; Sesame seeds are good for the eyes, especially for children, eating more sesame seeds can brighten the eyes and brain, and beef and tofu can also supplement calcium.

Rong Yunhe praised Luo Cailei's cooking skills in his heart, while enjoying his dinner.

After eating and drinking, she rested for a while, drank a bowl of soup and medicine with a bitter face again, and then washed and went to bed under the service of Yunying and Shiso.

Because she slept too much during the day, and it was only about 8 o'clock in the evening (note: it was about 8 o'clock in the evening), although it was already dark outside, she still didn't feel a little sleepy.

You must know that in modern times, even in the cold winter, 8 o'clock in the evening is just the time when the nightlife has just begun. Especially for Jiang Lanbi, a college student, if she doesn't chat with her roommates until the lights go out at 12 o'clock at night, she won't go to bed obediently.

In the Xue family in the previous life, Xue Wuniang did not rest at the same time.

At night, the girls of the Xue family have to continue to read, practice female celebrity, and learn etiquette rules under the bright lights.

At this time, Yun Ying and Shisu tucked the quilt corners for her, put down the gauze tent, blew out the hexagonal Ruyi porcelain lamp of the small and delicate green glazed rosette at the head of the bed, and then tiptoed back to the outside room to watch the night.

Rong Yunhe, on the other hand, was lying on the kang that burned as warm as spring, covered with a thick and loose quilt, and looked at his new residence in this life through the light ink calligraphy and white silk tent, and the light of the snow shining in the window and the lantern hanging on the eaves of the embroidery building.

This embroidery building should be restructured according to the fashionable embroidery building in the capital, and its general pattern and layout are similar to the boudoir embroidery building in the capital as a whole, but the local elements of Yanbei are added in the details, so it is not the same as the boudoir of Xue Wuniang in the previous life.

From the memories of Rong Yun and the original owner, it is known that this two-story embroidery building is the third entrance of the whole house, with three main rooms in the middle, and the east wing is a small Buddha hall, which is said to be the place where the original mother, Mrs. Liu, recites scriptures and prays every day.

In the back cover room behind the west wing and the embroidery building, there are maids and servants who serve Rong Yunhe, among which Ziwei lives in the west wing, with a separate room for one person; Yun Ying and Yun Xing sisters live in the east room of the back cover room, and the big girl and Siya live in the west room of the back cover room.

The three main rooms on the first floor of the embroidery floor have not been partitioned, and there is a large book case of curly grass Peng Ya on the ground, and there are various celebrity law slips on the case, and dozens of treasure inkstones, all kinds of pen holders, and the pens inserted in the sea of pens are like woods.

On the other side, there is a sweet white porcelain dendrobium with a large bucket, and a white chrysanthemum full of crystal balls.

On the west wall, there is a large "Autumn Mountain Cold Forest Map", and there is a small tripod on the front case, and the sweet lily incense is burned in the tripod.

On the rosewood shelf on the left is a blue and white porcelain fruit bowl with dozens of attractive red apples; On the black lacquer bookshelf on the right, there are shelves full of neatly stacked books.

The second floor is also a three-room space. (To be continued.) )