"That's a good ......" An Daoping lowered his head and looked at the books on the table, where Luo Xuan couldn't see, there was finally a little warmth in his eyes.

At the same time, An Juan and Luo Yelin were inspecting the buildings and seats of the Yuanju Pavilion for the last time, and they also specially checked the tableware and utensils for the ingredients in the back kitchen, and after confirming that they were correct, they solemnly locked the door of the Yuanju Pavilion and walked back to the palace side by side.

Halfway through, Luo Yelin suddenly felt something, looked up in the direction of the sky, then put two fingers between his lips and whistled.

An Xuan, who couldn't whistle, turned her head to glance at him curiously, and then followed his gaze to the sky: "This pigeon is so beautiful." ”

As soon as she had finished speaking, she saw the pigeon swoop down and land on an eaves not far away.

Luo Yelin looked left and right at the nearby crowd, and made sure that no one noticed him, so he directly pulled An Juan to the pigeon, reached out and beckoned it down, and then untied the note tied to its leg, opened it and took a look.

"Juan'er, I'll share good news with you," Luo Yelin thought for a while, tilted his head and changed the adjective, "No, it should be said to be an interesting news......

"What?" An Juan followed with an interested smile, "What's interesting, hurry up and talk to me!" ”

Luo Yelin was very satisfied with An Juan's cooperation, so he simply held up the note in front of An Juan's body and showed her what was written on it.

Because what they passed on to Luo Yelin this time was not very important, they directly used an ordinary font that the public could understand, and displayed the information to the audience concisely and clearly, instead of using various codes and passwords like transmitting secret messages.

So when An Juan looked at it, she saw the above content, and expressed surprise: "A few days ago, the princess and An Daoping said that they wanted to get married, but in a blink of an eye, has the wedding date been set?" ”

"I guess Luo Xuan is in a hurry," Luo Yelin casually reached out and twisted the note, and then gently patted the pigeon's back to let it fly back to the sky, "Okay, let's finish opening tomorrow's Yuanju Pavilion first, and then it is estimated that we will be ready to attend the wedding of the two of them." ”

"Speaking of which, since Luo Xuan, who is younger than me, is going to get married, when will I, the eldest brother of the emperor, get married?" Speaking of this, Luo Yelin suddenly thought of something, so he looked at An Juan and asked this question, which was likely to be urged by everyone.

"Uh......" An Juan was stunned for a moment, then realized what Luo Yelin meant, squinted and smiled and said, "If you want to get married, you can do it." ”

"I'd love to." After answering this sentence, Luo Yelin raised the hand that fell to his waist and held An Xuan's hand.

After he interlocked his fingers with An Juan, he kept pulling his hand away with small movements, and then tried to wrap An Juan's small hand with his big hand, trying to use his body temperature to burn An Juan's skin that had been cool.

Unexpectedly, Luo Yelin's answer would be so straightforward, An Juan pursed her lips nervously, and then tried her best to maintain a calm appearance, and said with a smile: "Since you want to, then let's find a time to hold a wedding." ”

"Okay......" Luo Yelin pulled the corners of his lips, then looked up at the sky, and said to himself, "After attending Luo Xuan's wedding, I will go to the royal brother and say that I plan to marry you, but we are not in a hurry, we can wait for a few more months, only take more time, carefully plan the wedding, and make the details perfect, so that we can be worthy of you." ”

Seeing that Luo Yelin also wrinkled his nose arrogantly, An Juan couldn't help it, and wiped the other party's nose with his free other hand: "Your requirements are really high, it is estimated that the professionals in the entire Kyoto will be busy by then." ”

"It's okay, that's what they do, it's okay to be busy," Luo Yelin didn't have the slightest idea about it, "And if they work more, I will give them more money, and the transaction is fair." ”

"No matter what, I must make you the most beautiful and happy bride." After casually expressing his feelings, Luo Yelin turned his head, stared at An Juan seriously, and said the promise he had made a long time ago word by word.

“…… Well. After looking at Luo Yelin, An Juan lowered her head a little shyly and said softly.

The two soon arrived at the palace, An Juan cleaned up his mind a little, and then called the farmer who had been arranged by Luo Yelin to come over and carefully discuss the arrangements for the next period of time.

Because the pasture in Fengcheng has achieved results, An Juan also arranged a farmer who specializes in growing rice, so that after he harvests the grain, he will make pig food from the waste materials outside and feed it to the specially raised piglets.

Almost finished the matter, and then distributed the seeds to them, An Juan watched their figures leave the palace and breathed a sigh of relief.

Even though he was a little tired, but at the thought that the Yuanju Pavilion would officially open tomorrow, An Juan's mood was still a little excited.

It was almost time for dinner, An Juan thought about it and told the kitchen master not to cook tonight's meal, she was going to cook a meal herself today, so as to share her joy with Luo Yelin.

The kitchen of the palace can be said to have everything, An Juan just stood in the middle of the kitchen and looked around, and had an idea in his heart, and he thought of more than a dozen dishes in his head.

She first washed about half a pound of chestnuts, then made a shallow cut on it, threw it into boiling salt water and boiled it for about five minutes, then scooped it up and removed the shell.

When soaked in light salt water, the case of raw chestnuts becomes softer and easier to peel, so Anwan took out the flesh of these chestnuts intact and soaked them in the light salt water next to them with little effort.

Then she took another piece of pork belly, and after two times in her hand, she held a kitchen knife and cut a pound of pork belly with skin very steadily, cut it into small pieces two fingers thick, washed it and put it in a pot of cold water, heated it slowly, blanched it once, and then took it out, drained it and set aside.

Clean up the previous pot, pour an appropriate amount of oil into the hot pan, put in a few slices of ginger and green onions, stir-fry back and forth until fragrant, after determining that the temperature is enough, put the pork belly into the pot, and stir-fry over low heat until the oil is slightly charred.

After taking out the pork belly, An Juan added two spoonfuls of rock sugar to the pot, fried the rock sugar until it melted, and saw that it turned caramel color, and then poured the pork belly back into it to make sure that each piece of pork belly was evenly coated with sugar.

At this time, the color of the pork belly was unusually good-looking, An Juan bent down to take a look, and felt quite satisfied, so she took the chestnuts, poured them all, added two tablespoons of cooking wine, two tablespoons of soy sauce, and then poured a bowl of hot water into the pot, so that the hot water did not pass the pork belly.

She then added a few bay leaves and a few star anise, then covered and simmered, until about three quarters of an hour later.

Chestnut braised pork is a very delicious dish, the chestnuts are delicious, the meat is fragrant, because it has been stewed in the pot for a long time, the meat is very tender and soft, and the soup is the essence of this dish.

When serving the chestnut braised pork on the plate, An Juan glanced at it casually and saw the fish in the basin, which was shaking its head and tail, looking extremely fresh.

…… I kind of want to eat.

Then let's have a pot of boiled fish.

Thinking of this, An Juan's eyes lit up, and she immediately rolled up her arms and sleeves, and asked the cook guarding outside to help finish slaughtering the fish, and then she personally cleaned it up and carefully removed the skin.

After the skin is removed, the viewer is presented with a large piece of tender pink fish, which makes you appetize when you look at it.

An Juan gently pressed the fish with her right hand and sliced the fish into thin slices with her left hand with a diagonal knife.

And the fish bones were not thrown away by her, she cut them into evenly sized pieces and placed them in a bowl next to them.

Put a spoonful of salt, a spoonful of pepper, two spoonfuls of cooking wine, plus an egg white and a little starch in the fish fillet, and Anwan reached out to grasp them evenly, and then set them aside to marinate for about a quarter of an hour.

During this time, Anwan began to pack up the vegetarian dishes needed for boiled fish.

She cleaned a small handful of soybean sprouts, took an appropriate amount of celery and coriander, cut it diagonally into sections, and did not forget to cut a large handful of dried chili peppers in half, remove the seeds and put them on a plate.

Heat the oil in a hot pan, pour the prepared fish bones into the pan and fry over low heat until slightly golden brown.

After about the same time, pour in two large bowls of hot water, add a few slices of ginger, bring to a boil over high heat, and then turn to medium heat and simmer until the fish soup turns milky white.

She started another pot, put hot oil in the hot pan, added a few cloves of garlic, a few slices of ginger and a few green onions, stir-fried them until fragrant, and added a few spoonfuls of the sauce.

Stir-fried the miso to create an obvious bean aroma, An Wan took a deep breath, and then couldn't help coughing violently.

She hurriedly scooped a small bowl of water from the pot next to her, poured it into her mouth, and relieved the burning taste a little, before she breathed a long sigh of relief, put those dried chili peppers in it, and stir-fried.

When the dried chili peppers also came out, An Juan poured the boiled fish soup into the oil pot and boiled it again.

She pulled out a chopstick, reached out and ordered the fish soup, then put the tip of the chopstick in her mouth and licked it, adding a little more salt to taste.

After the soup boils, she gradually adds the marinated fillets, and when the original pink and white fillets change color, she removes the pan from the heat.

The bean sprouts and celery that had been prepared before were still lying in the bowl obediently, and An Wan passed them through the water, and when they were almost broken, they were fished out, drained, and placed at the bottom of the bowl.

Next, she poured the boiled fish and soup into a bowl with vegetarian dishes at the bottom.

There was hot oil boiling in a pot next to her, and An Juan reached out and put her palm on it, felt the heat of the oil, determined the right temperature, and poured it on the boiled fish.

With the sound of sizzling and the aroma that suddenly spread into the kitchen, Anwan took a deep breath and put the boiled fish on the table outside.