After writing a few crooked characters, I admit that my handwriting is really not good-looking, especially the brush characters, which look like dogs crawling. But even if it was written like this, Xu Chengcheng and Li Huhu both shouted hello, Su Crazy frowned and looked at it halfway, then shook his head and said: "Yangsheng, no, your Pingqian is not very right......"

Li Huhu and Xu Chengcheng rushed to say: "It doesn't matter if he's right or wrong, it's already very good, what a situation!" ”

Zhuma and Anjiali only came back to their senses at this time, and laughed evilly.

"That's right...... This artistic conception is really good...... It's just that we're five men and five women. Su shook his head madly and said.

The crowd laughed again, and no one stabbed the words thoroughly. We just mixed some of the morning thin rice into a bowl of gooey paste and pasted it haphazardly on the face of the gate.

At this time, our most knowledgeable Su Crazy here also reacted, and smiled helplessly and pointed to the crooked Australian red couplet: "Yangsheng's words are written so obliquely, forget it!" Look at how many of you posted it, it's also so oblique. A few of you, you really have some evil nature! ”

"What's wrong with the oblique...... Oblique is oblique, and it is not an evil evil! I like to post it like this! "Geng Biaobiao doesn't care about the authentic way." Anyway, in this world, the right things can't live anymore, so what! Whoever is more inclined than the other, if you want to be evil, then it's still you, senior brother, you have a demon's left hand! ”

"Fuck off, you stinky fat man, you dare to tease your senior brother!" Su laughed madly and pushed him.

Everyone cried in and shouted yes.

Next, it is the highlight of the Chinese New Year's Eve, the sumptuous Chinese New Year's Eve dinner. I was still the head chef, and since I went to Huifang's restaurant to drive away the starving ghosts, I became Huifang's closed disciple, and all 30 of her specialties were passed on to me without reservation. In addition, I love to eat, and I always like to think about some food by myself when I am free, after all, I have the foundation given to me by Huifang, and I have been in charge of cooking since I married Deng Wanwan. Deng Wanwan has touted my skills with these people more than once, and I am on par with the skills of Michelin's five-star chefs, but I am more picky and expensive to use ingredients, which makes me extravagant and does not know how to calculate, in fact, the corners can also make delicious dishes, but I just don't bother to study. Geng Biaobiao also teased me, I, an iron rooster who buckles and stalks, is really willing to spend money on eating!

As for today's main dish, it is more than 20 catties of pork that these beauties bought in advance. Of course, even if I am a bad cook, I can't squander all this meat in one. Necessary, varied many times. First of all, it is to remove the big bones of the pig's thighs, and stew them in a pot with the thinly sliced green onions, ginger and garlic in the kitchen, as well as three large onions, and wait for the pot to boil, and then put half a bottle of cooking wine to remove the smell.

Then the water in the pot cooled down again, and continued to simmer on high heat, and when the water boiled, I closed the damper of the stove, leaving only some slight charcoal fire, which became a slow fire, so that not only the large pieces of pork tasted, but even the broth was delicious.

The fire was very strong, but the iron pot was very large, and the soup stewed in this pot of meat and bones was simmered slowly for more than two hours, and the soup began to turn slightly white. I threw the pork belly meat from the pig into a large iron pot and boiled it together, and continued to cook it for more than a long time, seeing that the pork was already soft and rotten, and it tasted, so I took out all the boiled pork, and then threw the pig's liver and belly into it, and continued to cook slowly

As for the remaining dozen catties of meat, I cut them all into four-centimeter-wide strips, pricked many needles with toothpicks on the thick pork skin, and rubbed the coarse salt vigorously along with the pig's ribs, and stacked them layer by layer in the pickled clay pot in the kitchen. Then, a wooden board was placed to cover it, and then a large lead block was used, pressed and marinated for more than ten hours, and then it was taken out and hung on a clothes pole, and placed under the fierce sun to dry in the sun. When the color of the meat turns yellow, it is considered complete, and it becomes a bacon that is full of flavor and long-lasting......

Not only is it delicious, but if we go out to hunt down enemies and demons in the future, we can also bring it, at least for a year. The greedy Li Huhu and Geng Biaobiao also asked me, when did I learn the bacon method? My answer is that this is the bacon method that Huifang rice does not pass on, and now I, a closed disciple, have mastered it all.

In this way, slowly a pot of big broth was boiled until only half of the conversation was left, and it was already afternoon, and because of the high quality of this meal, the dishes were slow! Because, slow work makes fine work! A good meal is not afraid of being late, and my meal must be delicious.

But at this time, there is a big event, that is, it is time to test the effect of the hot water bottle made by Xu Chengcheng.

Except for a few men who were still busy in the kitchen, the ladies all flocked to the bathroom on the second floor, and the New Year's joy began with a bath. Xu Chengcheng was very scared, afraid of being embarrassed and didn't dare to go to the bathroom to test the water temperature first, so he dragged me upstairs and asked me to test the water temperature on my behalf.

I couldn't refuse, so I went into the bathroom, picked up the shower and put it in my hand, turned on the switch, and sprayed out the water that had absorbed most of the sun's heat. At first, what flowed out was the cold water accumulated in the pipe, but after five or six seconds, the cold water was completely emptied, and the temperature of the water that flowed out again also rose. Although the water temperature is not the most suitable temperature of more than 40 degrees, it is higher than the normal body temperature of 36 degrees 5 degrees, which is more than enough for bathing......

Immediately, I turned off the water outlet valve, turned around and walked out of the bathroom, nodded to everyone, and said, "Verygood"

Everyone waiting outside the door all laughed and cheered in unison, and Xu Chengcheng's Thai daughter-in-law Zhuma jumped up unabashedly, hugged Xu Chengcheng tightly, and gave him a deep kiss on the cheek. Then, her own face was as red as a red apple, giggling and running away, which embarrassed Xu Chengcheng.

Deng Wanwan knocked on his head and said, "Fool man, what are you still doing in a daze!" Why don't you go after your daughter-in-law. ”

After that, we discussed the order of bathing, first because the black water bottle for water storage has limited water storage, and secondly, because the bathroom is temporarily arranged to occupy the toilet, and there is no heating here. Therefore, you should only take a bath at noon or in the afternoon, when the outside temperature is at its highest. Because it is two water bags and a shower, only two people can take a bath at the same time. Everyone voted unanimously and decided on the order of bathing, and the five beauties who took a bath first, and then our old men. In order to maximize efficiency, women in pairs are in pairs of men, and men and women are the last to take a shower......

The ladies took their toiletries and lined up in front of the bathroom door, while I went downstairs and continued cooking.

The minced meat and pork offal had been boiling for more than a while, so I tried it with wooden chopsticks and was able to penetrate the thick pork without much effort. And, with no blood at all, I fished out the pork and offal. The remaining half pot of broth was refilled with boiling water, plus frozen tofu and Chinese cabbage leaves to continue to boil. When the tofu tasted and the cabbage was broken, I added some homemade pickles to enhance the flavor and freshness, boiled for a while, and set aside for later use.

After the tofu was cooked, the smell of pickles was also dispersed, and I threw the ten chopped potatoes into the pot, and after a while the potatoes were soft, and then threw in some soaked fungus, yuba, flour skin, and pork blood sausage cut into pieces, and finally boiled a large handful of sweet potato vermicelli.

Geng Biaobiao watched beside me, drooling, and asked me what kind of dish it was. This time it was my turn to tease him and said, "This is a famous Northeast dish, a pig-killing dish." You've eaten it more than once, and your brain only remembers the names of the dishes you eat! ”

He scratched his head in embarrassment and smiled. At this time, the soup in the pot became more and more intense, the fragrance was overflowing, and a layer of shiny oil floated on the soup noodles. However, for a fat foodie like Geng Biaobiao who is not greasy, it is no less than a jade plate delicacy.

After I finished the casserole dish that had been boiling for a long time and put the large stew pot aside, Li Huhu began to prepare the main food. Although Li Huhu is the brother with the best relationship with me, he grew up in the north with me, but he is a household registration in the south, and after so many years, he has adapted to accept everything in the north. However, the only constant is the taste of southern rao, and his favorite food and favorite thing to make is rice.

Although he is rough, but he can steam a pot of fragrant rice, he first cleaned a large pot until it is shiny, then placed the pot on the stove, added a large bucket of water, and placed the wooden barrel on top of it and put five large bowls of rice, which is the typical way of making rice in the south, waterlogged rice.

Although people in the south are accustomed to eating rice, the rice that is really full of grains is the rice of the north, which is full and crystalline. After a while, the thick aroma of steamed rice overflowed, and it was a pleasure to inhale the steam with the aroma of rice.

After more than half a while, the rice was cooked through. Li Huhu, a rough man, took a sharp breath and brought the barrel down. Xu Chengcheng was not idle, and cut the pig's head meat and pig offal that had cooled down into thin slices and piled up two plates! Then, use some chili noodles, white sesame seeds, chopped peanuts, some chopped green onions, mashed garlic, and after mixing, pour a spoonful of hot boiling oil, and make a sound to wake up the seasoning. He added the flavor and oil, balsamic vinegar and sesame oil to thicken a large bowl of sauce for dipping.

Even the chicken tofu in the refrigerator was scalded with hot oil and sprinkled with shredded green onions to make tonight's cold dish.

In order to make the dishes more varied, I blanched some green vegetables and radishes that are not easy to shed, and then cut some spicy peppers. Mix a slice of cheese, mix some thirteen spices, stir well, and then put it in the pot and stir-fry it into a delicious vegetarian dish with vitamins that is most popular among women.

It's a pity that Deng Wanwan was not satisfied, so she took out the Qiandao sauce by herself, washed some lettuce and onion cherry tomatoes and cut them indiscriminately, stirred well, and it became a raw salad. I also teased her, this is no salad dressing, is it a salad dish? Deng Wanwan didn't answer me, but just twisted my arm very gently with quotation marks, and it turned purple all of a sudden.

Li Huhu, who loves to drink, took out the good wine he bought again, which was a fine wine that we had already discussed to open a bottle to drink. He placed three bottles of wine in the center of the dining table, and the boss of Hengshui deserved to be a national time-honored brand, and I smelled the mellow and sweet aroma of wine in the kitchen.

As the saying goes, dumplings are more and more wine and more cherry blossoms Our people in Shihou City, Northern Province, like to eat dumplings on Chinese New Year's Eve the most, this year's Chinese New Year's Eve, our personnel are so neat, how can we get less dumplings! It was Xu Chengcheng, the man with the most skillful hands, who tied an apron, kneaded the noodles, and when he put them in the pot to wake up, he beckoned us to sprinkle dumpling fillings.

Li Huhu and I were in charge of picking leeks, Su Crazy used powerful magic hands to cut the meat filling, and the stupidest Geng Biaobiao prepared thirteen spices, garlic paste, ginger and other auxiliary ingredients. After another busy time, we started to make dumplings.

The dumpling wrappers were handed over to the ingenious Xu Chengcheng to roll out, Geng Biaobiao was responsible for plating, and Li Huhu and I and Su Crazy were the cooks who made dumplings. Ironically, the speed at which the three of us make dumplings is not as fast as that of Xu Chengcheng, who is cutting and rolling dumpling skins. Compared with others, a few of us are simply handicapped......

At seven o'clock in the evening, it was already pitch black outside, and everyone couldn't wait, An Jiali and Deng Wanwan, two foodie beauties, with Long Tian, the sister of the Long family, who was also a foodie, had been making trouble in the big yard. A pair of dishes and chopsticks in each hand, banging and banging, the three of them are chasing me, and they consciously use chopsticks to clip the food on the table, which provokes Ren Lingling to blame: "Seeing that the three of you are really useless, everyone has not arrived, so they eat." How? Did you starve to death in your last life? ”

The dumplings were finally wrapped, and it took a lot of effort. I tossed through the fridge again, and I found fresh green shrimp and a big thick treasure fish.

I was overjoyed and asked Xu Chengcheng to give me a hand, pick the shrimp line, and then peel the shrimp skin. He also asked me what I was going to do about it. My answer is, golden hibiscus shrimp.

The shrimp lines of the 30 large green shrimp are removed, the heads are peeled, and then they are put into the water to be cleaned. I took out the adsorption paper to absorb all the water from the shrimp, and then beat four hen eggs to fully integrate the egg mixture with each shrimp. The next step is to coat these big green shrimp with breadcrumbs, I put the breadcrumbs shrimp into the oil pan one by one, fry them for fifteen seconds, and then take out the oil with a colander and put it on a plate.

Geng Biaobiao, who was greedy for chatting, immediately took one with his bare hands and stuffed it into his mouth, gave me a thumbs up and said, "Senior Brother Yangsheng, your craftsmanship has just begun." On the contrary, Xu Chengcheng on the side played him and said: "You fat man, look at your greed, quickly sprinkle a handful of salt and pepper and serve it." ”

I asked Xu Chengcheng with a smile, "Don't you love sweets?" How do you sprinkle salt and pepper on top of shrimp? ”

"Oh, my Thai wife loves salty." I understand, Xu Chengcheng is also a spoiled wife now, and he is much better than me.

Finally, when it was the last dish, I personally shaved the entrails of the turbot and scraped off the scales. Then, put it in the steamer and clock it for 10 minutes. As soon as the time came, I lifted the lid and smelled the fragrant smell of steamed fish, which was amazing. As soon as he inserted the wooden chopsticks, the fish was full of meat, and then he brought out the plate containing the fish. I boiled another pot of hot oil, sprinkled chopped green onions and coriander, and poured in some steamed fish soy sauce, and the fragrance came out immediately.

The oil was poured over it, and it tasted amazing...... When I brought the last dish to the table, the ladies couldn't wait to get started, but I stopped them. "You foodies, what's the hurry? Let me pour pepper oil. With a snort, the hot peppercorn oil was sprinkled on the steamed turbot, and the flavor became stronger.

The specialty dishes are all on the table, and the big pot dishes are also on the table, and the dishes on this table are too rich: white-cut pork head, braised pork liver, sauce elbow, dried bean curd in broth, vegetarian mix, vegetable salad, steamed treasure fish, golden hibiscus shrimp with salt and pepper flavor, braised pork ribs, sweet and sour tenderloin. Each of them is a hard dish, with no more or no less, and the amount is just right, and the large round table is piled up full.

The ten of us were a little crowded, but it was still to blame Geng Biaobiao, this fat man occupied two Rao positions alone.

At the time of eating, there is still a person who cooks dumplings, so we can only decide by drawing lots, maybe Xu Chengcheng, who should be the most skillful today, is the one who catches the lot. Although, tens of thousands of them are unwilling, but they can only obediently comply.

When a few of us were about to start, Li Huhu shouted and stopped: "It's the New Year, we haven't given the master incense yet!" If you have good wine, how can you not respect the master? ”

His words reminded us that the big guy was so happy that he forgot about the master. The five of us gave incense to the master in order according to our seniority, and toasted a glass of wine together, and then happily returned to our seats to eat.

Xu Chengcheng obediently watched the pot cook dumplings, and the rest of us, after taking their seats, all stared at me dryly, as if waiting for me to speak. I understood in seconds and said, "You're welcome, let's eat!" Everyone shouted hello, and all of them hurriedly stretched out their chopsticks, and no one was polite to anyone, all of them greeted and showed off their meat madly in their mouths.

At first, there was no sound of words at all, and everyone was immersed in the rice, chewing the delicious food wantonly, and only when the food on the table was phosphorus did they slow down. The sound of talking began to be loud, and the chatter after the meal became an after-dinner activity.

After eating enough meat, all the people who can drink have started, An Jiali also shirked that she couldn't drink, and was scolded by Li Huhu with a few words, "Usually you don't drink alcohol." Today, you have to listen to Lao Tzu, you have to have a drink. ”

However, An Jiali stood up by herself: "I really don't know how to drink, I'd better go and replace Brother Cheng Cheng, I know he can drink." After that, I walked into the kitchen and watched the fire cook dumplings. Xu Chengcheng, who pushed the door out, shouted: "Xuansheng, you really married a good daughter-in-law!" Seeing that there is wine that I can't drink, it's really my wine worm. ”

I don't know if I don't like the atmosphere of drinking or I really can't stand the smell of smoke, Long Tian stood up: "It's too stuffy here, it's not breathable, I'll go out to breathe!" ”

"Tiantian, you're just leaving! Your man is still here! Are you homesick and want to call home? Su Mad, who was a little drunk, laughed with the strength of the wine, and we all laughed cooperatively.

"Bah, the dog can't spit out ivory in its mouth, it's you big-headed ghost!" Long Tian's face immediately turned red, spit on Su Crazy a few times, and then opened the courtyard door and went out as if he was running away.

I don't know why, Geng Biaobiao is very out of shape today, and he suddenly became sleepy when he had just eaten and drunk. Ren Lingling didn't see him anymore, and took his fleshy hand upstairs and went back to the room to sleep. Some of the ladies went to see the Spring Festival Gala, and some went to drink tea and entered the hall. There were only three men left at the dinner table: me, Su Crazy, and Li Huhu, who continued to brag and ridicule.

The three bottles of Hengshui Lao Baigan all saw phosphorus, and the big guy shouted that he didn't drink enough, and opened another bottle of Niulanshan Erguotou. I also broke my vows, and the three men were all red-faced and red-faced, and the topic at the wine table was naturally inseparable from our old enemies.

"Xuansheng, we have the best relationship, let's have a drink." I stretched out my wine glass and touched Li Huhu, and then I had a deep feeling, a sip, and after touching, I turned the glass upside down and buckled it on the table. Li Huhu is also a cheerful person, the cup is dry, he snorted, drank the second pot head of Niulanshan in the cup, frowned and grabbed a handful of Qiandao sauce mixed vegetables, squeaked and chewed wantonly in his mouth, and continued to cook for him with good wine and good food, I hope I will cook for him often in the future.

"I'm Xuansheng, what was the situation when you first chased and killed the enemy demon! Didn't the master send you out early to hunt down the remnants of the enemy demons? "I took the wine bottle and poured it full for Li Huhu, and poured myself half a glass.

"Hey, what's the situation? I don't remember, but I just know that the enemy is very cunning, and it is possessed by people back and forth, and everyone who is possessed by it is a heinous person. With that, Li Huhu frowned and continued: "You don't know! The enemy demon finally possessed, and he chose to stay in Shanghai, do you know why? Because, the big city is hidden in the city, and the big city is crowded with people, and it is really difficult to find the enemy. Then, Li Huhu picked up the wine glass and put it to his lips, took a sip of wine and said: "I, I don't know how many times I have killed the enemy, but ah, no matter which time it can save a trace of the remnant soul from the possessed person, blame!" ”

"It's not weird, it's your incompetence......" As soon as I finished, I felt that my head was very heavy, and my eyes were dark, and I was unconscious.