Lin Fei only nodded at his answer, he really couldn't see anything from the expression on his face, he only raised his eyes and looked around, he didn't ask again, and instead lowered his head and looked at Wu Bucai's autopsy seriously.

Wen Mingtang, who was exerting his strength in the kitchen against a large piece of pork belly, turned over the pork belly after doing "acupuncture" for the pork skin of the pork belly, and cut the pork belly into square sizes vertically and horizontally, but did not cut it completely, but cut it to the first layer of lean meat and stopped. Immediately afterwards, Wen Mingtang put the skin of the pork belly into the white vinegar and soaked it for about a cup of tea, and finally used sugar, salt, five-spice powder, white pepper, wine, sauce and other left ingredients to prepare a pickled sauce evenly brushed the whole piece of pork belly pork, and then sent it to the cellar.

Ah Bingtong, who followed Wen Mingtang and carefully memorized each step, saw that Wen Mingtang had done this and sent the pork belly to the air-dried cellar, and couldn't help but gasp: "This pork belly is so complicated to make?" ”

Doing this step to pickling is equivalent to just the beginning, but they have done it here, it has taken nearly an hour, although they have wasted a little time, but they are a skilled hand to do it I am afraid that it will take nearly half an hour, this snack also takes a lot of effort!

Wen Mingtang nodded, looked at the sky outside, and said, "If you want to marinate for at least three hours, let's make evening food first!" ”

Today's chef's evening meal is the popular claypot rice with hoof flower soup that I have eaten before.

The claypot rice with a layer of oil poured on the wall of the casserole pot has a rich taste, although it is the same casserole rice, but there is more than one taste inside, the rice in the middle is fragrant and glutinous, and the layer against the wall of the pot has a slightly crispy pot. Different from the completely crisp taste of millet pot, the pot of claypot rice is only slightly burnt, with a slight hard taste with a little sticky teeth, with the smoky cured meat, the whole claypot rice is already amazing when eaten alone, not to mention the delicious and rich soup, delicate taste, soft and rotten meat hoof flower soup.

The dishes in the chef have always been suitable for meat and vegetarian combinations, and there are obviously a lot more meat dishes in the evening today.

Liu Yuan lowered his head and took a sip of soup, and couldn't help but sigh: "It's really approaching the end of the year, and even the meat in the kitchen has a lot more, and I want to come to Zhuangzi to slaughter a lot of poultry and livestock." ”

Seeing the aroma of Liu Yuan's claypot rice and hoof flower soup, a few errand officers who were eating not far away couldn't help but look up at Liu Yuan.

Liu Yuan, who was eating and drinking soup with his head down, raised his head after noticing this gaze, looked back at a few people, and asked, "Is it because the food cooked by Master Wen is not delicious?" Why don't you eat and stare at me? "He didn't have Lin Shaoqing's appearance, can he look better than the delicious meal in front of him?

A few errand servants took a bite of the food in the casserole in front of them and said that it was not a problem that the food was not delicious, and then said: "Didn't Liu Sicheng say that he would never be able to eat the twilight food when he vomited in the market first?" ”

The smell in the swill bucket was indeed a little unbearable, coupled with the human corpses mixed in poultry and livestock, Liu Yuan, who claimed to be "well-informed", saw it, and even if he couldn't hold back, he vomited all the things in his stomach, and shouted while spitting, "I'm afraid I won't be able to eat for three days when I go back."

Now don't say three days, three hours of work, when I go back to Dali Temple to eat twilight food, Liu Sicheng ran faster than anyone else, and was the first of all to receive the twilight food.

glanced at the food that was about to be emptied on the plate in front of Liu Yuan, and the servant had a strange look in his eyes.

Glancing at a few of his errand servants, Liu Yuan snorted, and after scooping a spoonful of claypot rice in the casserole in front of him, he pointed to Wen Mingtang, A Bingtong Tangyuan and others behind the countertop, and said, "It's a shame to waste!" Wouldn't it be sorry for Master Wen's hard work if you don't eat it? ”

This is the excuse, Liu Sicheng said that his share of twilight food is like everyone can't eat it! A few errand officers shook their heads, but they didn't break Liu Yuan's excuse, but at this time, they remembered another thing and asked Wen Mingtang behind the table.

"Master Wen, when I came over to ask about the knives, I saw that you were cooking the pork belly, why didn't you see the pork belly dishes?" A few officers asked Wen Mingtang.

It's not that I don't think there is much meat in this evening meal, after all, the cured meat in the claypot rice is enough, not to mention the hoof flower soup.

It's just that I didn't see the pork belly handled by Wen Mingtang first, and a few errand servants couldn't help but be curious.

Wen Mingtang did not hide the questions of several people, and said: "It is still pickled, this thing is made for small consumption, and it is a little troublesome to make." ”

Now that a few hours have passed, it is only to the stage of pickling, it seems that the snack made of pork belly is a very laborious dish, everyone looked at each other, and there is some expectation for this snack made of pork belly.

It turned out that there was a snack made of pork belly, Liu Yuan sent the last bite of claypot rice to his mouth, burped, got up, and didn't forget to ask Wen Mingtang before leaving: "Master Wen, how long does the pork belly have to be marinated?" ”

After getting Wen Mingtang's "three hours" answer, Liu Yuan left happily.

Everyone who looked at this happy picture was confused, and they really didn't know what Liu Yuan was happy about.

After the twilight meal, after Ji Caimai and the miscellaneous servants left one after another, Wen Mingtang calculated that the time was almost up, so he went to the cellar to take out the pickled pork belly, brushed it with rice vinegar, and spread a layer of coarse salt on top of the pork skin, and then sent it to the "oven" to roast.

There is no one else in the kitchen except Wen Mingtang at the moment, because he has to always pay attention to the condition of the pork belly in the oven, Wen Mingtang took the unfinished book over, and looked at the pork belly meat being roasted in the oven from time to time while flipping through the book in front of the "oven".

Although Wen Mingtang didn't even move the knife and cutting board, except for one or two small splashes of oil in the "oven", only the sound of Wen Mingtang flipping through the book remained.

But no matter how quiet Wen Mingtang is here, the rich aroma of roasted pork belly meat is uncontrollably diffused.

The fusion of meat and spice fragrance is really attractive, Wen Mingtang took a deep breath of the seductive fragrance and continued to look down at the notebook in his hand.

Although the body was found in the bazaar, the eucalyptus only began to investigate, and everyone was also black-eyed at this time, and they didn't know where to start, so they wouldn't stay up all night and doze off in Dali Temple.

Therefore, at present, except for one or two people on night duty in Dali Temple, there should be no one left.

Wen Mingtang looked intently at the story that was getting better in the book, and when the pork belly was half roasted, he took out the pork belly, ready to knock off the salt cubes on the skin of the pork belly.

After knocking on one or two pieces, a voice suddenly sounded behind him: "This is the snack made by Master Wen?" Or is it the first time I've seen such a pattern, what is the top layer? ”