Since it is said that there is no feast in the world, Liu Ruyue naturally has to make a parting feast.

She also knows that Yingge and Chen Yao's way of getting along is like that, they can hug each other and cry together one second, and they can fight each other because of a little triviality in the next second.

Forget it, she's better to cook.

Summoned Mama and took her to the small kitchen, and made a bunch of Yingge, Chen Yao obediently followed.

Although Yingge's Aunt Xu is fake, there are many more ingredients in the small kitchen here than in the big kitchen, and there are a lot of dazzling dishes, and who is not happy to see it.

Mama Huang, who led the way, pointed to the ingredients and said, "As soon as the eldest young master came, he wanted to eat the dishes you made, and I didn't know what to buy, so I bought some of everything, and the chickens, ducks and fish were raised on the yard and in the pond before they had time to be slaughtered. ”

The chicken, duck and fish must be taken care of first, Liu Ruyue left the small kitchen and followed Mama Huang to catch the chickens and ducks.

When I came to the garden to see the scenery, I only felt that the owner was too capricious.

If Aunt Fang and her party saw the scenery in this courtyard, they wouldn't know what to think.

The turquoise bamboos are scattered and grow on the rockery that stands majestically, and are embellished with carved beams and painted buildings, jade eaves carved railings, the reduced pavilions and courtyards of the whole body of Biwa Zhu Yong, and somehow lead the water to the rockery, the waterfall generally pours down, raising white mist, so that the pines and cypresses, bamboos and courtyards in the mountains are like falling into a fairyland.

There is a lotus flower planted in the pool below the rockery, the lotus leaf is green, the pink lotus is in full bloom, the whole body is almost transparent and there is only a little vermilion spot on the forehead of the red-crowned koi, when swimming, it is like a white dragon turning over the river, and when it is quiet, it is like Danyang lying in the water.

The red and festive red pine leaf koi, the golden koi with a golden body like a gold bar, and the bald koi with a black body and only a white head swim happily under the lotus leaves.

Such an elegant scenery is extremely incompatible, but two quacking ducks swim around on it, stirring up the pool and making waves.

"Sister, this courtyard looks similar to Luoyin Nunnery, the place I deliberately chose for Aunt Fang, I originally wanted to invite her to come over tomorrow, let her see the scenery here, look at this rockery, lotus pond, I think her face will be very good-looking."

Hearing this, Liu Ruyue can be regarded as understanding that she had misunderstood Chen Xi before, and most of these ideas for Aunt Fang were probably thought up by Yingge, how could a man be so careful.

Yingge didn't recognize Aunt Fang, there was no injustice in the past and no hatred in the near future, so she tossed it like this, only because she felt sorry for Chen Yao.

"It's you." Liu Ruyue deliberately nodded at Chen Yao with her chin.

Chen Yao was at a loss, he didn't understand the adults playing dumb riddles, and he was lying on the pond and teasing the koi fish.

Yingge glanced at him, "He knows a fart." ”

"You, sooner or later, plant yourself in this mouth." Liu Ruyue rolled up her sleeves and stepped forward to grab a duck, "Make a Tai Chi duck roll and a peach chicken tonight." ”

Mama Huang was very clever, and immediately went to catch a chicken that was looking for insects to eat on the grass.

"What fish?" The koi in this pool must not be killed and eaten.

Mama Huang, who was holding the chicken wings, said, "There are eels, there are perch." ”

"Okay, then make another stir-fried eel with double pepper and sea bass with sauce."

"Okay."

The two said they would do it, and when they boiled water, they would kill chickens, ducks, and fish.

Yingge wanted to step forward to help, but Chen Yao stopped her, "Aunt Yingge, don't go and make trouble." ”

The song of the warbler is overwhelming.

The rest of the preparations were left to Mama Huang, and Liu Ruyue brought the cleaned duck into the kitchen first.

Cut the back of the duck first, then cut it down from the neck of the duck and remove the bones.

Place the duck breast meat in a porcelain basin, pour in cooking wine, salt, pepper, green onions, ginger slices, spread evenly and marinate for 1 hour.

During the period, take 3 grams of bay leaves, 2 grams of grass fruit, 10 grams of star anise, 5 grams of tangerine peel, 8 grams of cinnamon, 15 grams of sand ginger, 5 grams of cloves, 5 grams of Sichuan pepper, 3 grams of cumin, 5 grams of licorice, put it in a cotton cloth bag and bundle it tightly to make a white brine spice bag.

Pour half a pot of water into the soup pot, pat 3 green onions, 20 grams of ginger, bring to a boil and pour in a small bowl of soy sauce and 3 spoons of cooking wine.

After boiling, pour in 120 grams of fine sugar, 1 tablespoon of salt, 20 grams of coriander stalks, white brine packets, add less firewood, turn to low heat and boil for about half a cup of tea, until the fragrance comes out, then turn off the fire.

After the duck breast meat was marinated for enough time, Liu Ruyue took out the green onion and ginger slices with chopsticks and threw them away.

Cool the four boiled salted duck eggs and cut them open, remove the yolks, and place them in a bowl to mash and set aside;

Spread the marinated duck on the cutting board, gently wipe and press with clean gauze to absorb the liquid from the wet area on the surface, dry the whole body, and spread the skin side down on the cutting board.

Take out the mashed salted egg yolk, knead it into strips by hand, about the same length as the duck, place it on the duck breast, wrap the duck breast roll, wrap the outer layer with wet and wrung out gauze, and wrap it tightly with a thick thread.

Put the tied duck roll into the white brine and marinate for half an hour, remove the gauze after cooling, cut it into slices, put it on a plate, a duck meat is fresh and tender, the filling is golden, and the Taiji duck roll with mellow taste is done.

This dish is the most time-consuming.

During this period, Liu Ruyue also used the eel that Mama Huang had deboned and washed, took it and gently cut the knife flower on the back of the eel, and then cut it into shreds for later use.

Green and red peppers are also shredded and set aside.

Scoop water into a wok, bring to a boil over high heat, pour in tea tree mushrooms, stir well, take out the soup for a while, drain the water and set aside.

Pour water to wash the pot, heat the pan with oil, put in a little ginger slices, green onions, stir-fry the shredded eel immediately, stir-fry evenly, Lin Ru cooking wine, pour in tea tree mushrooms, green pepper shreds, red pepper shreds, stir-fry again.

Finally, add salt, light soy sauce, and a little chicken broth to taste, then pour in water starch, stir-fry quickly and evenly, turn off the heat and put on a plate, and a spicy and crispy shredded eel with feet is ready.

Pouring the sea bass is the least time-consuming, and Liu Ruyue puts it at the end.

Put the washed sea bass into a bowl, add salt and mix well, add a little ginger and green onions, mix well, and marinate for a cup of tea.

Cut the washed and peeled carrots into cubes and set aside.

Rinse the seabass that has been marinated enough for enough time to remove the bones and apply a knife flower on the back of the bass to enhance the flavor of the ingredients.

Without the bones, the sea bass is more refreshing, has no spines, and is more suitable for children.

This procedure is very technical, and it can be said that it is more difficult than removing the bones of a duck, after all, the meat of the sea bass is more tender, and if you use more force, the meat of the sea bass will rot for a while.

Cut the boneless sea bass into strips on both sides, put it in a steaming dish and set aside.

Pour an appropriate amount of water into the wok and bring to a boil, pour in the carrots, peas, corn kernels, boil for half a cup of tea, remove the blanched ingredients, drain the water, and set aside.

Bring the steamer to a boil, put the steaming tray with sea bass in, cover it, steam it over medium heat for a quarter of an hour, uncover the lid, wrap your hands in a cloth, take out the steaming tray, and let it cool for later use.