Qiao Xiaoxiao and Chu Duan were embarrassed for a while, and then they pretended to have breakfast as if nothing happened, and then went to Qiao's house together pretending to be nothing.

The Qiao family is already busy at this time.

Qiao Dajiang and Qiao Dahai went to the town to buy vegetables, while Qiao Dashan ran back and forth, borrowing tables, benches, and bowls, chopsticks and basins from door to door.

In these years, whoever has a happy event is in the same village, borrowing tables, chairs, benches, pots and pans from each other.

After all, no one will have nothing to prepare a bunch of these things, and it's not that there is no place to spend too much money.

As soon as Qiao Xiaoxiao entered Qiao's house, he was pulled to the stove by Hu Chunyu.

"Xiaoxiao, can you take a look at this menu?"

For this banquet, the Qiao family did not invite a master to handle the banquet, and Qiao Xiaoxiao was in charge of it himself.

This was her own request, Qiao's father and Qiao's mother felt sorry for her and objected several times, but Qiao Xiaoxiao rejected it. Helpless, the Qiao family could only agree to let her be in charge.

After a cursory look at the menu, Qiao nodded slightly, pulled out the apron in his pocket and put it around his neck, and said, "Let's start." ”

Just as he was about to start, he saw Chu Duan also tie an apron and wear sleeves.

"What are you doing here?"

Chu Duan said lightly, "Help you with a hand." ”

Qiao Xiaoxiao looked at him with some suspicion, although the breakfast tasted good, but no matter how she looked at it, Chu Duan didn't look like he could cook. After all, breakfast is porridge and side dishes, and there is no technical content at all.

Chu raised his eyebrows, picked up a potato placed on the board, and with his right hand, he cut it into shredded potatoes of uniform thickness very neatly.

This sword skill is no worse than her.

Qiao Xiaoxiao put away her suspicions and nodded, "Then you can come over and help." ”

After saying that, Qiao Xiaoxiao began to prepare the dishes attentively.

There are a total of 16 dishes for this meal.

Four cold cuts, four stir-fried, four steamed dishes, four soups.

The steamed vegetables are all steamed pork ribs, steamed fat sausages, plum cabbage and meat, and another steamed elbow.

These dishes need to be steamed for more than two hours, so you must start making them as early as possible.

Steamed pork ribs and fat sausages both need rice noodles.

Rice noodles are made with fresh rice, fried in a pot until yellow, plus chili, pepper, star anise and ground into powder together, and then add bean paste, monosodium glutamate, ginger, garlic, plus an appropriate amount of sugar, vegetable oil, water, stir together, so that each piece of meat is stained with a layer of rice noodles.

Put a piece of washed grapefruit leaf in the bowl first, one can increase the fragrance, the other can ensure that after the meat is steamed, it can have a complete appearance, and then put the mixed meat into the bowl, and finally put the cut potatoes or sweet potatoes on it, this buckle bowl, and it is ready.

It is more troublesome to button the meat with plum vegetables.

For fresh pork belly, on the bottom of the pot that is slightly red, stick the skin of the meat to the bottom of the pot and burn it until it turns yellow and oily, so that the remaining stubble can be burned off.

Then put it in the water, scrape off the layer of burnt yellow with a knife, wash it and put it in a pot filled with enough water, then add cooking wine, add green onions, put ginger and star anise, cook until you can penetrate it with chopsticks, and take it out.

Use a bamboo skewer to prick out the dense little eyes on the meat skin, then smear it with salt and soy sauce, put it into a hot oil pan and fry it until the meat skin is slightly charred, take it out and put it in hot water, soak the meat skin softly, then cut it into thick and uniform slices, neatly stack it into a bowl with grapefruit leaves, and finally cover it with a layer of plum vegetables mixed with condiments, and you can steam it in the basket.

As for the elbows, they are marinated first, then put into a bowl with the marinade, and steamed until soft.

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