Zhong Tianzheng came to Feng Ling'er's face, and Feng Ling'er's face was completely red at this moment.

Zhong Tianzheng lifted her red hijab and saw Feng Ling'er's face like a red apple, Feng Ling'er was too shy to look up at him.

"Haha, why haven't you seen me for a few days, so you don't know me?" Zhong Tianzheng deliberately quipped when he looked at Feng Ling'er's appearance.

"I recognize it, but this will be called you Xiao Tianzheng? It should be called... Feng Ling'er was embarrassed to say those words.

"What do you call me? How do you know if you don't tell me?" Zhong Tianzheng smirked.

"I hate it, ignore you. Feng Ling'er smashed Zhong Tianzheng with her fist.

Feng Ling'er thought for a while, turned around and said: "Since we are already husband and wife, then there are some things that I have to say, and some things are better to be said earlier, so as not to cause conflicts between our husband and wife because of these things in the future." ”

"This little lady is about to start determining her family status?" Zhong Tianzheng had this idea in his mind.

"First, I lost my mother when I was young, and I have been dependent on my father since I was a child, and he brought me up, so even if I am married to you now, I don't want to leave Fengshi Villa for three years, can you agree to this?" Feng Ling'er looked at Zhong Tianzheng in a resolute tone.

"Yes. Zhong Tianzheng said without thinking.

"However, it is etiquette to go and see my parents. "Zhong Tianzheng.

"Naturally, I am not a person who violates etiquette, and my in-laws should naturally visit them, and I will visit them with heavy gifts at that time. Feng Ling'er said.

"Well, I agreed to that. Zhong Tianzheng nodded and said.

"Second, you can't get into all the bad habits. ”

"Naturally, I'm not interested in any of that. Zhong Tianzheng said.

"Hmm. Feng Ling'er nodded.

"Third, I know that you are very good, if you meet other women you like in the future, I just want to be bigger, and I can ignore anything else. When Feng Ling'er said this, her eyes turned a little red.

"If you can agree to these three things, let's high-five as an oath, I will sing with my husband from now on, abide by the three outlines and five constants, if not, although I Feng Ling'er is not a lady, but also above board, you and leave now." Feng Ling'er gritted her teeth and said.

"Haha, Ling'er is really interesting, such a good woman, oops, I hope I won't live up. Zhong Tianzheng was very moved in his heart.

"Smack. Zhong Tianzheng stepped forward and high-fived Feng Ling'er three times.

Feng Ling'er was overjoyed and threw herself directly into Zhong Tianzheng's arms.

She said shyly: "Husband, it's late at night, do you still want me to be cold outside?"

The more Feng Ling'er spoke, the quieter her voice became.

"Okay, lady, let's rest. Zhong Tianzheng smiled and blew out the candle.

Then he hugged Feng Ling'er and entered the bed.

In a dark room.

"You are lighter, gentle, I am afraid. Feng Ling'er muttered.

"Hmm. Zhong Tianzheng said with a smile.

The happy night passed like this.

。。。。。。

Zhong Tian was thinking about the recipe of a dish in his dream.

"I remember the cooking of the meat... Well... There seem to be five kinds. ”

"The first method is to prepare pork belly, green garlic, green onions, ginger, garlic, dried red pepper, Sichuan pepper, bean paste, sugar, oil and other materials, add green onions, ginger slices, 7 or 8 peppercorns in a pot of cold water with skin, and boil an appropriate amount of rice wine. Skim off the foam, cook until eight ripe, remove and cool naturally (chopsticks can be inserted). Slice the meat into thin slices, slice the ginger and garlic, and cut the green onion into diagonal sections. Pat the white part of the garlic with a knife and cut it all diagonally into pieces for later use. Put the wok on the heat, add a small amount of oil and stir-fry the chili pepper and peppercorns. Add the slices of meat and stir-fry until the slices become transparent and the edges are slightly curled. Stir-fry the meat to the side of the pot and add the Pixian bean paste (you can chop it finely first) to fry the red oil. Add a little soy sauce or sweet noodle sauce to adjust the color, and stir-fry well with the meat slices. Add the green garlic, a little cooking wine, and the sugar to taste good. ”

The selection of meat should be refined to the fresh pork slaughtered on the same day, fat four hind legs and two knives, thin six wide and three fingers, too fat is greasy, too thin is scorched, too wide and too narrow are difficult to form. Boiled meat to be seasoned: boiled meat in clear water, it is difficult to produce the aroma of meat, therefore, after the water boils, you should first put in ginger (pat it open with a knife), green onions, garlic, pepper hanging soup, etc., and then put in the washed pork, six ripe to pick up and set aside, can not be cooked too soft. Cutting meat should be skillful: you can't wait for the meat to be cold and then cut, fat and thin are easy to break, hot and hot, the knife is difficult to evenly, soak the meat in cold water, take advantage of the outside cold and hot inside, if there is a refrigerator, you can put the freshly cooked meat in the freezer room for two or three minutes, which is better to cut. The ingredients should be proper: the watercress must be authentic Pixian watercress, chopped with a knife, and the soy sauce should be thick and can be hung on the wall of the bottle. Cooking should be accurate: mastering the heat is the key to returning the meat. Use medium heat, after the meat slices, that is, chop the finely chopped Pixian bean paste, mix and stir-fry, so that the unique color and taste of the bean paste penetrate into the meat. The temperature of the oil is properly controlled, and the meat slices can be boiled into a roll nest shape, commonly known as "lamp nest". When the meat slices are nested, immediately put in a little sweet noodle sauce and soy sauce, or put a few drops of cooking wine and a little chicken essence to increase the fragrance and umami, and then immediately add the ingredients, change to high heat, and stir-fry until cooked.

The second method is to prepare 200 grams of pork belly and 2 sprigs of green garlic. About 20 Sichuan peppercorns, 7 or 8 slices of ginger, 2 tablespoons of Pixian bean paste, 2 tablespoons of cooking wine, 1 tablespoon of sugar, 1 teaspoon of salt, and 1 tablespoon of light soy sauce. First, put the meat into a pot of cold water, add ginger slices, to a tablespoon of cooking wine, bring the water to a boil over high heat, then turn to medium heat, and cook for about half an hour. Wait until you can poke it with chopsticks and you can pierce it thoroughly, and there is no blood flowing out, then turn off the heat. Cool the boiled meat and cut it into thin slices, this is the place where the knife skills are tested, it is too thin, it will be broken when it is fried, it is too thick, and it cannot be fried. You can put it in the freezer for five minutes, so it is easier to cut. Cut the garlic into inch lengths with an oblique knife. Pour oil into the wok, heat the pot over high heat, put the cut meat slices into the pot, stir-fry until the meat slices are curled, and the fat is the best transparent, so that the oil of the pork is fried out, and it is not greasy to eat. Then push the meat to the side of the pot, pour in the peppercorns, stir-fry the bean paste, and when you see the color of the oil turning red, you can pull the meat chop over and fry well. Pour in the green garlic, cooking wine, salt, sugar, light soy sauce, and stir-fry evenly.

The third method is to prepare 400 grams of pork belly, the main ingredient. Adjuncts: half a spoon of bean paste, 8 small green peppers, 3 slices of ginger, 1 small handful of Sichuan pepper, 3 spoons of cooking wine, appropriate amount of salt, half a spoon of sweet noodle sauce, 2 cloves of garlic, half a green onion, half a spoon of dark soy sauce.

First, slice the ginger and cut the green onion into sections. Add 1 small handful of Sichuan peppercorns to the pot, add water to the pot, add ingredient 1 after boiling, add half a spoon of dark soy sauce, 2 spoons of cooking wine to mix into soup, cook for 3 minutes, add pork belly pieces, cook over medium heat for 10 minutes (chopsticks can easily poke in). Pick up and let cool (preferably in the refrigerator for 2 minutes), cut into thin slices, while stewing the meat, cut the green pepper diagonally, shred the green onion vertically, and crush the garlic. Stir-fry the meat slices in a hot oil pan until the surface of the meat slices is slightly rolled. Turn to medium-low heat, add half a spoon of bean paste, stir-fry minced garlic until fragrant, and stir-fry the red oil. Add a small half spoon of sweet noodle sauce and stir-fry to taste. Add 1 tablespoon of cooking wine, 1 tablespoon of stewed meat broth, turn to high heat after the meat is fragrant, add green peppers, shredded green onions and stir-fry until cooked, add an appropriate amount of salt to taste. Remove from heat.

The fourth method is to first put the meat into a pot of cold water, put in the ginger slices, to a large spoon of cooking wine, boil the water over high heat, then turn to medium heat, and cook for about half an hour. Wait until you can poke it with chopsticks and you can pierce it thoroughly, and there is no blood flowing out, then turn off the heat. Cool the boiled meat and cut it into thin slices, this is the place where the knife skills are tested, it is too thin, it will be broken when it is fried, it is too thick, and it cannot be fried. You can put it on the freeze for five minutes, so it is easier to cut. Cut the garlic into inch lengths with an oblique knife. Pour oil into the wok, heat the pot over high heat, put the cut meat slices into the pot, stir-fry until the meat slices are curled, and the fat is the best transparent, so that the oil of the pork is fried out, and it is not greasy to eat. Then push the meat to the side of the pot, pour in the peppercorns, stir-fry the bean paste, and when you see the color of the oil turning red, you can pull the meat chop over and fry well. Pour in the green garlic, cooking wine, salt, sugar, light soy sauce, and stir-fry evenly.

The last method is to remove the skin of pork, remove the hair, wash it, and put it in a pot of cold water until it is cooked and hardened. Rinse the cooked pork and let it cool, then cut it into thin, large slices. Put only one teaspoon of oil in the pot, add the sliced meat and ginger, and slowly fry over low heat until the oil comes out, and the surface color turns golden brown. Add 1 1/2 tbsp red oil bean paste

Stir-fry until the red oil comes out, then add a spoonful of light soy sauce and stir-fry the cooking wine for a while. (If you put too much bean paste, you can also skip the soy sauce, otherwise it will be too salty). Add green garlic, white and red, and green peppers. Stir-fry until the green garlic is white and red, and the green pepper can be cut off

Finally, add the green garlic leaves, stir-fry for a while, and then you can get out of the pot."

Zhong Tianzheng only felt that his nose was pinched by something, and he couldn't breathe, so he struggled to wake up.

"I'm still sleeping, hurry up, my father shouted just now. Feng Ling'er blushed and covered the quilt and pinched Zhong Tianzheng's nose.

"Look at you, go to sleep, go to sleep, still drooling, the pillow is wet, and I don't know what to eat in my dreams. Feng Ling'er said as she changed into a new pillowcase.

After the two washed up, they got dressed and came to their father's study to ask for morning according to etiquette.

"Father, my son-in-law is polite. Zhong Tianzheng said.

"Well, my son-in-law is exempt. The dragon looked at him with admiration from heaven.

After last night's incident, Long Zaitian really looked at this son-in-law, not only solved the trouble, but also shined, and earned enough face for Fengshi Villa, and now it is rumored that he has a good son-in-law, who is the god of cooking today, and is both good at writing and cooking.

"Tianzheng, I won't say much, it's a family in the future, you have to talk and do things like a family, you can't be rigid and twisted, what you have to say can come directly. Long Zaitian said with a smile.

"Yes, follow my father's teachings. Zhong Tianzheng clasped his hands into fists and saluted.

"Well, I heard that your parents are also in Dongjun, and the wedding was held in a hurry last night, and I didn't invite the second elder to come in time, I have prepared a heavy gift, and you and Feng Ling'er will bring it to visit your parents. Long Zaitian said.

"Ling'er, when you see your father-in-law and mother-in-law, you have to know how to be polite, you know? You are now the daughter-in-law of the Zhong family. Long Zaitian said solemnly.

"Yes, daughter, remember. Feng Ling'er replied solemnly.

。。。。。。

Zhong Tian was driving the carriage to the inn to find Huzi, and found that he had already returned to the inn first, so he had to drive the carriage and walk directly in the direction of his parents' house in this world.

"I don't know where Shangguan Yan is now?" At the mention of Shangguan Yan, Zhong Tianzheng felt guilty.

"Alas, I don't want to, cherish what is happening in front of you. Zhong Tianzheng thought to himself.

"Xianggong, do you have anything on your mind?" Feng Ling'er asked.

"Well, I'm wondering when you're going to cook for me. Zhong Tianzheng neither lied nor told the truth.

"Hmph, just the day after I got married, I changed the law and asked me to serve you, I am obviously a kitchen god, and I still let people cook and eat, hum. Feng Ling'er twisted her head to the side.

Zhong Tianzheng broke her head back, Feng Ling'er twisted her head back angrily, Zhong Tianzheng was helpless, so he had to approach and pout, Feng Ling'er turned her head.

"Bah. The two kissed.

"Oops, let others see it again. Feng Ling'er was ashamed and quickly covered her eyes.

"La-la-la. Zhong Tianzheng happily drove the carriage on.

。。。。。。

Not far from the tree, a tear fell.

Then the leaves on the branches moved, and calm returned.

The horses in Fengshi Villa are very good, but it will be the next morning when they set off to arrive at Zhong Tianzheng's hometown in the morning.

Long Zaitian was not worried about the safety of his son-in-law and daughter, so he sent several bodyguards to escort the two.

Along the way, they were very conscious, keeping a distance from Zhong Tianzheng and Feng Ling'er's carriage without letting them go too far.

Zhong Tianzheng could see that the strength of these guards should be at the fifth stage of the ground level.

The carriage walked very smoothly along the way, and before I knew it, it was already dark, and Zhong Tianzheng and his party came, Shuixi Town, which is the closest town to Zhong Tianzheng's hometown.

The group came to the inn to stay in the house, and the child and the guard led the horses to the backyard and raised the best forage.

"Shopkeeper, open a few good upper rooms. ”

"Well, guest officer, look at what to eat. ”

After everything was cleaned up, the guards, Zhong Tianzheng, and Feng Ling'er came to the hall of the inn, and found a table to sit down.

"Let's have some vegetarian dishes, meat dishes, and rice. Zhong Tianzheng said.

"Okay, I'll be right here. The child informed the back kitchen.

By this time, it was already dark, and there were only a few tables of diners in the inn.

Suddenly, a monk came in, folded his hands and saluted the shopkeeper.

"The donor can have a meal. ”

"Xiao'er, quickly bring some food for the master. ”

"Okay. "Xiao'er came over with a plate of vegetarian dishes and steamed buns.

The monk found a table and sat down, picked up the chopsticks and tasted a few bites, then stopped eating, and only finished the steamed bun and left.

"It's not as delicious as the chef at the Tianzheng Inn. The monk muttered quietly.

It just so happened that Zhong Tianzheng heard it.

"Isn't this my inn? It seems that Li Along's food can be cooked. Zhong Tianzheng was a little curious.