Gu Rao, "......"

She remembered that she had given Beiye fifty yuan of pocket money not long ago, and it was spent so quickly? Although she was a little suspicious in her heart, Gu Rao did not dwell on this topic.

It's good to let others know that Beno has a wife who is very strict with money, so that some irrelevant relatives can try to borrow money from Besino.

Yu Xiang thought that she had said something she shouldn't have said, and said, "Didn't you let us help?" Let's start now, or we'll be in a hurry tomorrow. ”

Gu Rao said to Beiye, "Come and see the stall, I'll go to the kitchen with them." ”

Beno replied, "Okay." ”

Xu Yuanyuan watched them talk, obviously feeling that he was an outsider, and he was lost and dazed in his heart, could he really only give up?

-

Gu Rao went out in the morning to buy the dishes that she would use tomorrow, and in the afternoon, they were delivered one after another, all neatly placed on the kitchen board and basket.

Zhang Cuihua was surprised to see the dishes in the kitchen.

"How do you prepare so much?"

Gu Rao said, "I don't know what dishes to cook for the treat, so I bought more according to my own arrival, and if these dishes are not used up, I can also keep them for me and my husband to eat at home."

Zhang Cuihua thought about it too.

"You are renting a house, not buying a house, so invite people from the village to come to the house for dinner, don't prepare too much, just set two meat dishes, three vegetarian dishes, and a bowl of soup tomorrow."

"You won't be able to run out of so many dishes, and you're afraid you'll have to eat them for days."

Gu Rao said, "This day's vegetables are easy to spoil, I can't keep them for three days, I also buy a lot of meat, and I'm going to make four meat dishes, four vegetarian dishes and a soup."

"I've already figured out what I'm going to cook."

"Meat dishes are made of steamed roasted white, steamed pork, diving rabbit and potato stewed chicken, vegetarian dishes are made of three fresh, potato cakes, braised eggplant and hot and sour potato shreds, and finally a sour radish and duck soup."

Zhang Cuihua was in pain when she heard it.

"How much does it cost? You have counted a total of five meat dishes, and the sour radish and duck soup is not also a meat dish? ”

"Just make a sauerkraut soup."

Yu Xiang had a different focus, and said to Gu Rao, "I have never heard of these dishes you mentioned, except for steamed roasted white and tamales, but just by listening to the name of the dish, you know that it is delicious." ”

"Did you figure it all out yourself?"

Without waiting for Gu Rao to answer, she said, "I almost forgot, you used to be a girl from a big family, and you must have seen more than us in the countryside, and rich people eat like that?" ”

Gu Rao, "......"

Rich people eat delicacies from the mountains and seas, and those are just the things that ordinary people in that world love to eat.

However, it was a beautiful misunderstanding, and it saved her the trouble of explaining the origin of these dishes, so she said conservatively, "Our family used to love to eat these." ”

Yu Xiang is already looking forward to it.

"I'll have a good tomorrow too." Thinking of the first half of his life, he said with a little regret, "I have never eaten anything that rich people eat in my life." ”

Gu Rao, "......"

She couldn't answer that.

Yu Xiang tugged on Zhang Cuihua's sleeve and said to Zhang Cuihua, who was still in pain, "The Gu family prepares so many dishes because she is atmospheric, and at the same time, she also takes a fancy to the people in the village, how can you tell her to deal with it casually?" ”

"The vegetables are all bought, if we don't eat them, they will stink if they keep them, don't worry about her, they do business in the town, how can they even feel sorry for this little money to buy vegetables?"

"We don't eat for nothing, when we come to her house for dinner, we must give gifts, for fear of taking advantage of them, just give a little more expensive gifts."

Gu Rao hurriedly said, "As long as people come, you don't need to give gifts." ”

Yu Xiang disagreed, "Coming to your house to eat empty-handed is not done by serious people who fight the autumn wind, and all of us in Peach Blossom Village are serious people, and we don't want to eat other people's food in vain." ”

"However, the people in our village have been plowing the land to eat all their lives, and the family has no money, so I'm afraid you won't be able to look at the things you send."

Gu Rao smiled and said, "Where did it come from?" ”

"We live in the town, and it costs money to eat and drink, and we envy that you have a house and land in the village before it's too late, so how can we look down on what you send?"

Zhang Cuihua said, "Since you have decided to make any dishes, let's do it quickly, don't patronize and talk, there are so many dishes, and there are many people eating, and some of them are busy this afternoon." ”

-

The whole village of Taohua Village is full of 222 people, some of whom come alone, some of whom come together as husband and wife, and some who come directly with their families.

At least one hundred and fifty people are expected to come tomorrow.

Zhang Cuihua is responsible for washing and cutting meat, Xu Yuanyuan is responsible for lighting the fire and peeling potatoes, and Yu Xiang is responsible for killing chickens, ducks and rabbits, and after killing, he has to deal with plucking.

A total of eight chickens, eight ducks, and fifteen rabbits were killed.

Gu Rao instructed them how to do it, chopping vegetables, and preparing other ingredients, and after an hour, they could finally start cooking.

Harder dishes should be prepared today, and simpler dishes can be eaten and cooked tomorrow.

She plans to make the two time-consuming dishes of steamed roasted white and tamale, as well as the heavy dish of shredded potato cakes, first, and make the rest tomorrow morning.

The first thing I did was steamed and burnt white, and this time I made a salty burnt white.

Prepare six catties of pork belly, after the iron pot is heated, put the pork belly skin down into the pot, and burn the skin of the pork belly into golden brown over low heat to remove the residual pig hair and fishy smell.

After the pork belly is golden brown, remove it and put it in a bowl to clean.

Add an appropriate amount of water to the pot, put the washed pork belly in a pot under cold water, add an appropriate amount of cooking wine, ginger slices, then add green peppercorns, and finally add shallots into knots and put them in the pot.

Wash the sprouts, finely chop them and put them in a pot for later use.

In a bowl, add minced ginger and garlic, green peppercorns, dried chili peppers and star anise.

Apply an appropriate amount of light soy sauce and soy sauce to the pork rind of the pork belly, and then apply a layer of salt.

After the pot is hot, add the oil, and after the oil is heated until it is 70% hot, fry the processed pork belly skin down in the pan until the pork skin is golden brown.

Take out the pork belly, soak it in cold water for a cup of tea, take out and cut it into thin slices while it is hot, put it in a basin, add an appropriate amount of salt, chicken essence, sugar, cooking wine, dark soy sauce, soy sauce, and stir the seasoned pork belly evenly for later use.

Place the pork belly skin down in the steaming bowl and pour the prepared soup into the steaming bowl.

Stir-fry the sprouts dry and set aside.

After heating the pan, pour the oil, put the prepared ginger and garlic, dried chili pepper and green pepper into the pot, the effect is fragrant, pour in the sprouts and stir-fry until fragrant, add chicken essence, salt, sugar, soy sauce and continue to stir-fry.

Place the sprouts evenly on the steaming bowl where the meat is arranged, put them in a large pot, steam them on high heat for a quarter of an hour, and then steam them on low heat for half an hour.

After the roasted white meat with attractive color is steamed, pick it up and put it on the stove, use the steaming bowl to close the lid first, heat it again tomorrow, and then buckle the bowl and serve it.

Zhang Cuihua said with emotion, "There are too many seasonings in your kitchen, and I don't recognize many of them, so it seems that you can't learn the art by stealing from the teacher." ”

Pointing to the chicken essence in the porcelain jar, he asked, "What is that little yellow thing?" ”

(End of chapter)