Back at the wooden house, the sky in Daao Village is still no different from the morning, but the mountain wind blows stronger, blowing the green rice fields, setting off bursts of ripples, and also carrying the fragrance of rice in the rice fields, which can be smelled in the distance, fresh and pleasant.

The water level of the Stone River seems to have risen a little, becoming more turbulent, and even the sound of the rushing water is much louder, beautiful and pleasant.

The peaches on the peach tree are clean, but the leaves are green, the branches are extended, the branches are thick, the branches are very dense, and they are also very lush, and the peach trees are like works of art, surrounding the village, making people feel comfortable and peaceful in the depths of the dense forest.

..................

Even on cloudy days, Daao Village still has its special place, peach forest, river, rice field............ It's still so fresh and vibrant, and it's nostalgic.

There are fewer pedestrians and tourists on the road, not many of them, but they are in a hurry.

It was dinner time, and most of the people gathered in the wooden houses and the villagers' homes to start preparing for dinner, and these people were also rushing to these two places, for fear that they would not eat if they were late.

Lin Musen was tired of talking to Zhao Wan'er for a while, so he went back to the kitchen to cook a few dishes, plus a chicken stew with mushrooms prepared by Zhao Wan's childhood before, and made pea roasted crucian carp, Dongpo tofu, and kudzu steamed pork.

There is also a dish of tea tree mushroom pork rib soup that has also been cooked before, and the arrowroot steamed pork has also been prepared in advance, as long as it will be taken out later, so Lin Musen only needs to make two dishes, which is not very troublesome.

When Lin Tian came back after buying drinks, Lin Musen had already made a dish of Dongpo tofu.

Speaking of Dongpo tofu, this dish is very reminiscent of Dongpo meat, in fact, Dongpo tofu is also made by the famous poet Su Dongpo in the Northern Song Dynasty, but what Lin Musen made is another method of Dongpo tofu in Shanjiaqing.

Lin Musen had done it a few times before, and he felt that the taste was not going to let Zhao Wan'er taste it.

"Tofu and scallion oil are fried, and one or twenty small quince seeds are fried with wine, boiled with the sauce, and boiled in wine, which is also beneficial. ”

This method seems to be more credible, and it sounds delicious, Lin Musen was also attracted by this practice and did it a few times, and slowly it will be, isn't this ready to be made to show off.

The Dongpo tofu that has just come out of the pot is burnt yellow, exuding a faint nutty fragrance, and a strong fragrance of tofu, the two seem to be compatible, producing a very wonderful fragrance, which makes people particularly curious about its taste, and also makes Lin Tian, who has just bought a drink, drool in an instant.

"It tastes so fragrant, brother, what else do you want to eat, I'll buy the drink, let's hurry up and start the meal." Lin Tian held the Coke in one hand and the juice in the other, and shouted impatiently towards the kitchen, he didn't feel tired when he smelled the fragrance.

"If you're in a hurry, come and help, bring out the dishes and chopsticks and the dishes I made, and it will be fine immediately, I'm just making the crucian carp." After Lin Musen finished shoveling the tofu, he began to prepare the last dish.

"Okay!" Lin Tian put away the drink, and actively went to the kitchen to help, Lin Musen just went to pick up people, the taste of chicken stewed mushrooms has long been greedy, in order to eat early, the fat man Lin Tian can be regarded as open, usually he is at home to stretch out his hand to eat.

Roasted crucian carp with peas is a special dish in Rao, and it is also a dish of braised crucian carp that every household will make, because it has the advantages of "fresh and crispy soft" and is loved by people in Rao, crucian carp with peas, which is also a good match.

The sweetness of the peas and the fatness of the crucian carp make it taste very good, and it is very low.

The crucian carp was fished by Lin Musen when Lin Tian was not paying attention, and it was a little inconvenient for one more person in the wooden house, so Lin Musen caught more this time, and put it in the refrigerator, or raised it with a bucket.

"Dig, it's hot, it's hot, it's hot............" Li Tian was going to help Lin Musen serve the steamed kudzu steamed pork in the steamer, but because the bowl was too hot, Lin Tian jumped up and jumped up as soon as he touched it, and his hands kept pinching his ears to relieve the temperature.

Luckily, the bowl was fine.

The spatula in Lin Musen's hand stopped, and he looked at Lin Tian, the frizzy fat man: "It's okay, do you want to flush into the water, isn't there a cloth next to Xiaotian, just take that." ”

Lin Musen felt that it was a wrong decision for Lin Tian to come over to help just now, and Zhao Wan'er might be better than him.

"It's okay, I'll touch it, wait, I must bring it out, I'll eat it hard later, hum~~" Relieving from the pain, Lin Tian looked at the bowl of arrowroot steamed pork as if he had some deep hatred.

Lin Musen didn't know what to say for a while, and continued to turn the spatula and get busy in the kitchen.

Arrowroot steamed pork is actually steamed pork, Wuqingshan is rich in arrowroot powder, so there is also the practice of steaming with arrowroot powder, and the steamed pork made with arrowroot powder is delicious and not hot, and it has a certain cooling effect.

As for the tea tree mushroom pork rib soup, it has the effect of nourishing the kidneys and nourishing yin, strengthening the spleen and stomach, Lin Musen has also boiled it for a while before, and now it is also going to be served, this is still a few soups that Lin Musen specially learned for the injured Zhao Wan'er in the last few months.

It is okay to eat with or without soup in Raozhong, but many local families in Yangcheng generally have the habit of having one meal and one soup.

Lin Musen likes to eat and drink soup, which may be because he has been in Yangcheng for a long time, after all, it seems that there is no soup there, even if it is not a habit of eating, it can be regarded as unique, and it also affects Lin Musen.

Most of the time when Lin Musen comes back, as long as he eats and puts it, he will get used to making a bowl of soup, whether it is loofah soup, tomato and egg soup............ Anyway, there has to be a bowl, even if he doesn't drink much, it will feel a little more comfortable when he makes it there.

The people in Yangcheng can have no food, no soup, no meat, no vegetables, and they are very particular. On Lin Musen's side, there can be no soup, no rice, no vegetables, no meat, a bit of a diametrically opposite feeling.

Lin Musen asked Hua Qiang, a native of Yangcheng, do they have to have soup for dinner?

Hua Qiang's answer is also decent, saying that the climate here is hot, and drinking soup is good for the body, while the older generation here pays attention to "complete", and eating without soup is not "complete", so they have developed the habit of one meal and one soup here.

Of course, the reason why they are rich now, if the conditions were difficult in the past, they didn't necessarily have to have soup, it would be good to be able to fill their stomachs, it can be regarded as a habit after the development of the times.

Lin Musen came out with the last dish, Lin Tian and Zhao Wan'er helped Lin Musen pour drinks early, packed the meal, and waited for him.

(End of chapter)