"Help! Help me! Does anyone help me! Gu Qingyu ran as if he was desperate for his life on the farm, crying out for help in a hoarse voice.

However, when people were unlucky, they really stuffed their teeth when they drank cold water, and when their lives were at stake, she tripped over the vegetables on the ground and fell into the mud.

The wild boar was about to pounce on him, and Gu Qingyu was desperate.

At this critical moment, there was a loud bang, and Gu Qingyu watched as the ferocious wild boar suddenly staggered twice in place, and then fell down on his stomach.

For the rest of her life, when she raised her eyes, she saw a tall and slender man holding a drunken gun in his hand by the lotus pond not far away, staring coldly and intently at the fallen wild boar.

This man, Gu Qingyu recognized, was the president of the Xie family, Xie Changxuan, who devalued his Western food on the judges' bench yesterday.

There are also a few pot-bellied bosses behind him, and looking at this battle, he should be accompanying customers to the farm for sightseeing.

When Gu Qingyu fled for her life just now, her hair was also scattered, and later she fell into the vegetable field, her face and hands were covered with yellow mud, she was embarrassed and very unbearable, she wanted to sneak back, but she didn't want Xie Changxuan to recognize her, so she hooked her fingers and motioned her over.

Gu Qingyu was very reluctant in his heart, but he still walked over with his head down, stopped a few steps away from Xie Changxuan, and said in a low voice: "What do you have to say from Mr. Xie?" ”

Xie Changxuan's eyes paused on the green vegetable leaves on Gu Qingyu's head, and then glanced at the wild boar lying on the ground and the vegetable field that was crushed by Gu Qingyu, frowned, and said in a slow voice: "This authentic mountain wild boar has been raised since the cubs, and it has cost countless manpower and material resources, but just now because of your mistake, you have taken a strong anesthetic agent, which will have an impact on its bones, so this wild boar can no longer be raised, and slaughtering it now is the best way to stop losses." And that piece of vegetable, pollution-free, all-natural, very expensive, because of your mistake, was crushed to death. These losses are deducted from your salary. ”

Gu Qingyu: "......." she simply wanted to cry without tears, she came to work, didn't she make money, did she lose money?

Her expression stiffened slightly, and she said in a dying struggle: "No, Mr. Xie, I'm a cook, isn't the chef just going to cook?" Your steward arranged for me to feed the pigs, didn't that make the tiger graze? I don't understand at all, something happened, and I can't take all the responsibility, right? If this boar hurts me, I'll have to count you as a worker! ”

"The housekeeper has three points of responsibility, and you have seven points." Xie Changxuan's indifferent face did not have the slightest expression, pointed to the wild boar lying on the ground, and said condescendingly, "You are a cook, you should cook, now drag this wild boar down and entertain these guests." ”

Gu Qingyu: "......." Okay, although killing pigs is a hard work, she has seen a lot of pigs killed in the Gu family's restaurant since she was a child, and killing pigs is much better than feeding pigs!

She didn't dare to refute, so she could only go forward and drag the wild boar and go to the special kitchen of the farm, which was actually a firewood stove! It seems that the butler really didn't deceive her!

When Gu Qingyu choked on the smoke of firewood for the third time, she finally lit the fire, she boiled a large pot of water, put pig blood with a knife, and began to remove hair.

After killing a wild boar, she separated the entrails, cleaned them, and began to cook.

This wild boar is tougher than domestic pork, and if it is not cooked properly, the meat will turn into firewood and cannot be chewed.

Gu Qingyu decided to eat one pig and ten meals, pig blood to make hair and blood, pork and pig ears to boil, pig's trotters to braised braised pigs, pork ribs to stew, pork belly to make Dongpo meat, lean meat to stuff, pig intestines and pig liver stir-fried, pig belly to make cold dressing, as well as pig heart, pig tongue and pig tail to be steamed, and finally tube bones and bones to boil soup.

Gu Qingyu first cut off the skull, barrel bones and large bones, boiled water, put the bones in the pot, added cooking wine, ginger slices, and green onions to remove the fishiness, boiled out the foam, washed a piece with water, and then re-cooled the pot, after boiling over high heat, turn to low heat and boil slowly.

Then, it is to make boiled pig's head meat and pig ears, boil oil in the pot, put in bay leaves, cinnamon, star anise, Sichuan pepper, grass fruit and stir-fry until fragrant, then put in half a pot of water, and then put in the pig's head meat, then add ginger and scallion cooking wine, rock sugar, light soy sauce, thirteen spices, chicken powder, white pepper and other seasonings, boil over high heat, then simmer over low heat, and cut small after cooling.

And braised pig's trotters, stewed pork ribs, cold pork belly, steamed pig's heart and other dishes, are often made by Gu Qingyu, and it is easy to make, only pig blood and dumplings took some effort, and pig blood is actually very soft and tender, if it is old, the pig's blood will become hard and difficult to eat.

Gu Qingyu makes fresh and tender leeks fried pig blood, leeks are freshly picked from the farm, cut into long sections for later use, and pig blood is also cut into long pieces, scalded once with boiling water, after the oil is boiled, the pig blood strips are fried in the pot, you can add more oil, so that the pig blood tastes more slippery/tender, you must fry it over high heat, add some cooking wine to remove the fish, put in some pepper, and finally put in the leeks and add water, and simmer until it is broken.

And making dumplings is even more troublesome, not only to make dumpling skins with noodles, but also to chop the filling, Gu Qingyu makes dumplings stuffed with pork and cabbage, but fortunately, she has been learning cooking with her grandfather since she was a child, and her arm strength has also been exercised.

After a big meal was ready, Gu Qingyu wiped the sweat on his face, and then went to the lotus pond to invite Xie Changxuan and his party to come over for dinner.

Xie Changxuan led a few customers to the wooden house in the farm, the gentle breeze blew, the flowers around the wooden house sent a fragrance, the surrounding green vegetables, all kinds of flowers, the dense lotus leaves in the distance, the blue lotus pond, the scenery is very good.

On the handmade log table, a table full of delicacies is full of color and flavor.

After Xie Changxuan beckoned a few customers to sit down, he called Gu Qingyu to the cellar and brought a jar of fruit wine.

"Mr. Xie, the wild boar meat on your Xie family farm is really worthy of its reputation, the taste is fragrant and flexible, tender and soft, fat but not greasy, it is really not comparable to the pork outside." A customer tasted the Dongpo meat made by Gu Qingyu and exclaimed.

"Yes, this bowl of soup has no seasonings, but it is mellow and sweet, and it is better than those with Cordyceps matsutake mushrooms." Another client chimed in.

"Just talking about this steamed pig heart, it shows the chef's hard work, I guess Mr. Xie spent a lot of money, right?"

It's not the first time Gu Qingyu has cooked, her grandfather also said that she is more talented in cooking, and she is willing to work hard, although she is only in her early twenties, but the level of cooking is no worse than those masters in their forties and fifties. So she didn't take these compliments to heart, but quietly poured wine on the side.

Who would have thought that Xie Changxuan took a bite of the dumplings she made, and spit them out, and said to Gu Qingyu with a cold face: "There is cabbage in the dumplings?" I don't eat cabbage, didn't the housekeeper tell you? ”