The breakfast on the day of the Chinese New Year's Eve was not very particular, and after eating it, Ji Yan boiled some paste and began to paste couplets with Guan Shan.

She brushes the paste and closes the mountain stickers, but sometimes she sticks it herself.

Then she found that what Guan Shan could accomplish with a lift of his hand, she needed to tiptoe or even cushion something......

This kind of thing is even more unfriendly.

Ji Yu carried a banner that had been pasted in her hand, gave up the idea of stepping on the stool, and waited for the capable to work harder.

As a result, after Guan Shan pasted the one in his hand, he didn't take it, wiped his hands, and directly pinched Ji Yu's waist and lifted her up.

Ji Yu instantly rose a lot higher than the beam, and was stunned for a moment, before hurriedly pasting the horizontal batch.

The remaining few Guanshan have always been like this, and they are never tired of it.

Ji Yu didn't know if he was trying to save himself laziness or deliberately tossing himself.

Although there are more rooms, the division of labor between the two is also fast.

Inside and outside the courtyard, all the places that need to be pasted are pasted, and even the horse shed of the wind and the villa of rhubarb are not missed.

As far as the eye can see, it is red, and the flavor of the New Year is stronger.

Finally, it was the turn of the gate.

The pairs in each room in the inner courtyard are all written by Guan Shan himself, although they are not as awkward as those written by literati, but they are also very exquisite.

The pair of the gate was thought of by Ji Yu, but it was not original, but it was written by my grandfather during the Spring Festival in my previous life and written it down.

"The days increase the years, the people increase the longevity, the spring is full of blessings" - very easy to understand.

I still remember Guan Shan's eyes when he heard it, it was weird.

Ji Yu asked rhetorically: "Isn't it good?" ”

It's both plain and appropriate, how nice.

She wrote to Widow Xie's family, "Fortune is prosperous, fortune is prosperous, family is prosperous, people are prosperous, career is prosperous", Widow Xie was very happy, and bluntly said that she could understand the meaning of the couplet for the first time.

Guan Shan was silent for a moment and said, "Okay." ”

Since it's good, then write.

However, Ji Yu only wrote half of it, and when someone came to look for her, she put down her pen and went out. When I came back from the errand, the other half had already been written by Guan Shan.

Although the fonts of the two are similar, compared with Ji Yu's leisure, every place in Guanshan is full of the momentum of sweeping thousands of troops.

Now that it is attached to the door, it looks very weird, but it is bizarre and shows a bit of harmony.

The two stood side by side, looking at this couplet, one with a smile on the corner of his mouth, and the other with a slight warmth in his eyes.

After the couplet is pasted, there is still some time before noon, but some preparations need to be done in advance.

Soaking, washing, brushing, and getting - it's almost noon when you're done.

In some places, the meal on the night of the Chinese New Year's Eve is more important, but here in Dafeng Village, the meal at noon on the Chinese New Year's Eve is the most important.

Every household is as particular as possible, and Ji Yu is naturally rich and rich.

She first asked Guan Shan to boil the pot, and boiled the pot of clear soup with disemboweled old hens, pork belly and pork leg bones.

When the chicken is boiled to the point that the chicken is extremely rotten, remove the chicken, meat, and bones, and filter the slag with dill again, and the remaining soup is as white as snow, thick as milk, and extremely delicious, which can be drunk directly, or added to dishes or soups to improve freshness.

The menu is listed early in the morning, everything else is fine, and the two main dishes are more time-consuming.

One is pepper-bellied chicken.

This dish is very troublesome to handle just the ingredients, especially the pork belly, which is rubbed repeatedly with salt and vinegar for an unknown number of times to wash away the peculiar smell.

After the pork belly is washed, a cleaned native hen is stuffed into it, sealed with cotton thread, and then deflated with a bamboo skewer.

Finally, add green onions, ginger, cooking wine, salt, sugar, pepper, bring to a boil, turn to a simmer and simmer for an hour and a half until the stomach is soft and rotten, and then it is completed.

Although it is extremely laborious to do, after it is done, it is worth the trouble to drink the soup and eat the meat and meat.

Dabao Pingsu likes this dish the most, especially after winter.

The other dish is stewed elbow with ham.

The ham was brought back when Xin Ziqi sent people to the south to buy medicinal herbs, and he loved to eat it when he traveled in the south in the early years, so even when he returned to the north, he never forgot it.

This time I brought a little more, so I gave Ji Yu two even, and Ji Yu immediately thought of using this to stew elbows.

Cut the ham you need and soak it in boiling water for half an hour, then remove the oil and wax from the surface.

Put the elbow into the pot with cold water, add an appropriate amount of green onion and ginger cooking wine, blanch the water on high heat for two quarters of an hour, and cook until there is no blood when the chopsticks poke in.

Soybeans should also be soaked in cold water for more than half an hour.

After these preparations are completed, the three are put together in cold water and brought to a simmer over high heat.

Cook until the chopsticks can easily poke into the elbow, the soybean skin is transparent, remove the firewood and stop the fire, remove the ham and elbow, and use cold water to cool and remove the bones.

Finally, put the boiled and boneless elbow ham and the boiled soybeans into a pot of cold water, add the green onions, ginger cooking wine and spices, bring to a boil over high heat, cover and turn to medium heat.

Cooking should be moderate, and the heat must be mastered.

After boiling for an hour, you can almost see the white soup, until the ham can be easily penetrated with chopsticks, and then you can season the pot.

After steaming and stewing elbows, the skin is moist and crispy, melts in the mouth, and the soup is poured after being plated, the sauce is red and full, and the aroma is steaming.

She had done it once before, and although Guan Shan didn't say it, she ate two more bowls of rice than usual, and she obviously liked it.

Ji Yu's own taste is relatively small and fresh.

First, cut the cooked chicken breast into the size of soybeans, mix well with clear sauce and wine, roll it in dry flour, and fry the plate of fresh "pearl balls" in vegetable oil.

Using fish as raw material, deboning and peeling, taking fish meat, making fish puree, together with egg skin and chili shreds, made a "wishful roll".

Although these two things are her favorites, Dabao also likes them. Since Guan Shan said that Ji Yu is delicious in everything she does, he naturally can't help but cheer.

The rest is some home-cooked dishes such as chicken breast, vinegared fish, spicy lung slices, and cabbage in soup, three fresh meatballs, and shredded pork and running eggs.

In addition, the pheasant and hare sent by the white wolf also made two dishes, as well as a spicy marinated platter, as well as two pots of soup, one sweet and one salty.

Anyway, a table was full.

You can't eat it all, but this day, the leftovers, the better, and there is more than enough every year.

Dabao helped Ji Yu set the dishes and chopsticks, and when Guan Shan came back from setting off firecrackers outside the hospital, the family of three sat down to eat.

During the banquet, Ji Yu asked Guan Shan if he wanted to drink.

In addition to ham, Xin Ziqi also sent her two jars of Hequan wine.

"It's fine."

Guan Shan went to the utility room to get the wine, tore off the mud seal, poured himself a bowl first, and after tasting it, he put down the wine jar, and had no intention of pouring it for Ji Yu.

His explanation for this is "easy to get drunk".

Although Ji Yu didn't understand wine, she still didn't believe the reason he gave.

In ancient times, most of the wine was naturally fermented, and the sugar content of the wine was high but the alcohol content was very low, so the heroes in those stories would drink in large bowls at every turn, but few people were drunk. It was not until the end of the Song Dynasty that the distillation technology was introduced, and the degree of liquor began to increase, and the heroes also changed to drinking in small sips.

Her Da Zhou, at least in the Northland, has not heard of distillation technology yet.

Although Hequan wine is from the south, it is unknown whether this technology is used, and the specific brewing process is not clear, but it is rice wine, and the alcohol content is not high.

However, Ji Yu herself has no obsession with wine, so she didn't compete with Guan Shan.

Dabao stared at it for a long time, although Guan Shan didn't say anything, Ji Yu refused to let go and let him drink, so it was okay to look at it again.

How else to say that there is a food chain in a family?

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Chapter 502: Harvest Feast