Yu Jian came out of the back room, one big and one small were making a lot of trouble, and there was a yellow dog who didn't think it was a big deal, barking on the left and Wang twice on the right, as if he was persuading and fighting, and seemed to be secretly rubbing things again.

"Alright! Stop this great New Year." Crossing his waist and round eyes, Yu Jian shouted.

Tang Yuan immediately smiled silently.

Only Yu Yuan was not convinced, and the tiger's head was stalked, and he wanted to bypass him and rush to the giant bag behind him.

"Xiaoyuanzi—" Yu Jian called again.

Yu Yuan stopped moving, his chest rose and fell violently, and he deflated his mouth: "If you don't eat, you won't eat!"

Tang Yuan raised his eyebrows, yo, quite backbone!

Yu Jian was made to cry and laugh by the two of them, Tang Yuan was so old, he always unconsciously wanted to tease him when he was with Yu Yuan, and every time he made the little guy cry or not. The point is that Yu Yuan is still happy with this way of getting along. Is...... Speechless!

Rolling his eyes, Yu Jian beckoned, and just thought about how to take out the stove, this is not for nothing: "You came just in time, help me move the big carbon stove out of the storage room."

Tang Yuan got the order and went to work. As soon as the front foot moved, Yu Yuan's little fat hand reached into the bag, took out a slender wooden strip, and looked at the eight candied hawthorns on it with pride: "Do you want to give it to me?" Hmph—"

The best thing to do in winter is to roast meat.

Among the big bags of ingredients given by Lao Wu, there are several fresh geese, which are not the ingredients that are usually delivered to the restaurant, and it looks like a new breed is about to be introduced. The meat is fat and tender, the body is huge, and the goose fat in the stomach is yellow and clear, which is the best for making roasted meat.

The fat goose has been chopped into large pieces by her, and the ancient method in "Qi Min Yaoshu" is used to mash vinegar, pickled melon, green onion white, ginger orange peel, Sichuan pepper and other materials, and mix them with goose meat pieces. After marinating for a while, chop another chop. Then put the goose meat on a bamboo pole, take the egg white and spread it evenly on the meat skewers, wait for a while, and then coat the remaining egg yolk.

Tang Yuan had already lit a fire on the long charcoal stove and put the stone baking tray that Yu Jian was accustomed to. Don't ask him how he knows, he has a pair of eyes that observe subtlely, let alone look at his sweetheart.

"Clever!" Everything is ready, and Chef Tang has also won a compliment, but he is very happy.

The roasted meat should be grilled quickly over a fierce fire, until the outer layer of the meat skewers is coated with egg yolk and charred, and the juice comes out, and the meat in it is cooked. Yu Jian fanned the fan to make the flames more intense, and kept turning the bamboo skewers to heat each side evenly.

Gradually, the goose meat is brought out by the aroma of its origin, as well as the clear color of orange peel and the hemp aroma of Sichuan pepper.

"Gurr......" Tang Yuan's stomach screamed at the right time, his face changed, and he quietly touched his abdomen with one hand.

After the end, I left in a hurry, so I hastily drank a glass of water and didn't eat breakfast.

It's a big shame.

Yu Jian threw a look: "Hungry?"

Chef Tang was embarrassed: "No...... No...... ......" As soon as he finished speaking, his stomach screamed again. At this moment, he was as calm as Chef Tang, and his face was suspiciously pink.

As he looked down, a steaming goose skewer reached out in front of him. Raising her eyes, the little girl swore and said, "Help me taste the taste, salty or light?"

Tang Yuan took it, a smile overflowed from the corner of his lips, his lips opened slightly, he blew the hot air, and took a bite gently.

The not-so-beautiful surface of the goose meat is bitten open by sharp teeth, and after a crisp "click" sound, a fragrant aroma erupts, and the goose meat is still bright in color, but slightly aggravated in color, from the original white and tender to a warmer yellow. Each piece of goose meat carries a piece of goose skin, and the juice bursts in one bite, the skin is crispy and the meat is rotten, and the collagen is mixed with the aroma of meat fat, which makes people appetize.

Chef Tang rarely eats such market food, and always feels that skewers are not in line with his elegant nature. Now he understands that what he doesn't eat is because he doesn't eat something that makes him feel delicious!

If Ah Jian made him skewers, he would never get tired of eating them!

"How?" The little girl asked him with her round eyes open.

Chef Tang wiped a handful of juice from the corner of his mouth, and seemed to groan deeply for a moment before saying, "It's very delicious!" But thinking of something, he asked again, "You said that it is best to give a New Year's gift, is it best not to bake and eat it fresh?"

Yu Jian smiled mysteriously: "Of course not! Hot meat is one flavor, and cold is another. When the surface dries and the egg white protein solidifies, it will wrap the meat tightly like an eggshell, and the goose meat will ferment again in the residual temperature, and it will taste like jelly."

Chef Tang simulated that taste in his mind, and suddenly had an idea: "Then you can just give me my sister's share later." He went back to re-divide the points, and just gave Tang Jingling a little taste.

Yu Jian glanced at him, and knew his careful thoughts.

Another item in the New Year's gift is pastries. Many traditions in the capital are taught by Wu Guoliang, and this pastry gift box is no exception.

This is the most traditional Chinese New Year food. Grind the mung beans into flour, mix with flour and stir evenly, knead into a dough and pinch out a small agent, and then press the small agent by hand half a thumb wide strip, sprinkle with the boiled mung bean grains, and fry them in the pot.

The fried dumplings can be stored for a long time in winter after cooling, and when it is time to eat, they can be baked in a hot pan and mixed with their favorite sweet and salty juices.

In addition to mung bean dumplings, there are also sesame seeds and silk drawing, in Wu Guoliang's hands, a prototype can be transformed into thousands of different tastes, Yu Jian is dazzled, but he is more determined to study the white case.

In fact, Tang Yuan's words invisibly stimulated her. It turned out that in Chef Tang's eyes, she was still the little girl who needed someone to protect her, maybe her father, mother, teacher Guan Shanyue, and others had the same idea.

In this case, she can only make herself stronger, stronger.

As Tang Yuan once said, standing at the top, you can look at everything.

"Ouch—it's hot!" In my ears, there was the cry of milk.

Yu Jian turned his head, Yu Yuan didn't know when he rushed to the charcoal stove, touched the bamboo skewer on the stove and put it in his mouth, probably because the juice in it was not cold, and he was sticking out his tongue with tears in his eyes.

At his feet, Rhubarb's eyes showed an anxious look, and he just licked a mouthful of the meat juice that leaked out of the little guy's mouth, which was really delicious, and it was completely in line with its dog taste!

I saw Tang Yuan coming out of the back room with ice water, and handed it to Yu Yuan while disgusted: "You can't eat hot tofu in a hurry, you are not only anxious, you are still greedy, who are you hot if you don't burn?"

Yu Jian smiled.

Now, let's celebrate the New Year with joy.