When Qin Yu returned home, the courtyard next door was full of people, bustling, everyone was smiling, and the busy work was in full swing.

In the center of the courtyard, a large fire was temporarily erected, and a circle of stones and rubble was piled around the fire, barely thinking of it as a fire pit. Two tripods were erected around the perimeter of the fire pit, and in the middle of it hung two two-finger-thick hemp ropes, one end of which was tied to one of the ears of the iron pot. I don't know how this rope is tied, it doesn't shake, it doesn't fall, it doesn't fall or crooked, and it hangs the huge iron pot above the fire pond steadily.

There was thick wood burning in the fire pit, hot water was in the iron pot, and the white gas rose rapidly, and when I walked in, I could hear the sound of water in the pot. It is clear that the water is boiling.

There was a large pool of blood in the downwind of the yard, and the messy mud was mixed with human footprints and pigs' manes. Not far away, several strong men are busy working around a well-shaped wooden frame more than a foot long, with benches on both sides of the wooden frame, and pigs that have been disemboweled.

The mandarin maid was pouring boiling water into the wooden barrel one by one, and asked the servants to carry it to the strong men who were cleaning up the pork.

As soon as she looked up, she saw Qin Yu and smiled: "Little master, why did you return home so early?" The meat hasn't been washed yet. ”

Qin Yu couldn't say anything.

He planned to kill the fat pig tomorrow morning, and when he had done it, he just used lard to boil the iron pot that he had retrieved from the left room.

Now it's okay, the iron pot was taken home in advance, and as soon as I took it home, I didn't even open it and was put on to boil hot water, and the fat pig was directly killed, just using the iron pot to boil the water bald pig hair......

The mandarin girl was still gushing: "...... Don't say it, this iron urn is easier to use than pottery, the thief who boils water is faster, lighter than bronze, and the capacity is also large, but our stove is a little small, and I can't put it down, but it's okay, and when I bring it back to Xixiang, I can build a stove for it again......"

Qin Yu: "Mandarin Yuan, Tu Pig, don't you always watch the time in the morning?" It's all down, why did you slaughter it? ”

Bo Niu laughed beside him: "The little master is afraid that he has forgotten, today is a good day, it is appropriate to sacrifice, accept livestock, break the soil, and make a stove, the master mother said that it happened to catch up with such a good day, there is no need to pick a special time, slaughter it on the spot." ”

Qin Yu: ...... Okay.

"Mandarin Yuan, when the fat oil is scraped off, use this urn to boil grease, this urn is iron, boiling water is easy to rust, boil oil to polish it, I don't like rust."

General iron weapons and instruments must be smeared with grease regularly, just to prevent rust, and use grease to boil the iron pot, which is the same reason.

Mandarin Yuan smiled: "The little master knows a lot. ”

Qin Yu held his little hand behind his back and was serious: "That's, I know a lot." ”

Jiaojiao secretly covered her mouth and smiled behind her, Luan had already run to see Ku Ding Jie's pig, and Yan was very eye-catching to help add cold water to the iron pot, the fire in the fire pond was burning, and the hot water in the cold water should evaporate and dry up if you didn't add cold water.

Qin Yu went to look at the tofu pressed under the big stone on the other side.

Today's tofu is especially much, there are three tofu frames framed with a five-foot square wooden frame, not to mention the ones pressed in the sieve and the large and small baskets, which cannot be pressed in the frame to make up the number.

Qin Yu was a little worried: "Yuanyuan, this tofu can't be put away, make so much, can you finish eating?" ”

How much is this, although they have a lot of family, but here, there are at most twenty or so people, how much can they eat? Now it's getting hotter, and if you leave it overnight, it's time to go bad the next day.

Yuanyuan smiled: "Don't be afraid." The master's mother ordered, and when the pressure was ready, the slave sent a piece from house to house, and if he couldn't finish eating today, the slave would pickle it with salt, and he couldn't spoil it. ”

But in fact, according to her estimate, there is no need to wait until tomorrow, only the young men in this courtyard can eat all these tofu, so she is not worried at all.

Qin Yu was talking here, the pork side had been cleaned, and it was time to cut the meat and boil the oil.

Yuanyuan couldn't take care of Qin Yu here, so she hurriedly took someone to scoop out the hot water in the pot for later use, then poured cold water, poured in chopped plate oil, and began to boil.

It was the first time for Qin Yu to watch the lard boiled in the sun.

The iron pot was heated quickly, and the fire burning below was vigorous, and soon the water was rising, and gray-brown foam floated on the surface of the boiling oily water, and a fishy smell came out.

This is blanching the fatty meat, wait a little longer, and then it's time to change the water.

But Qin Yu waited left and right, and saw that the mandarin girl was holding a long-handled spoon to skim off the foam, and she didn't plan to change the water.

Looking at the water that is more than twice as much as meat, Qin Yu is a little incredulous, could it be that more than half of the fat he eats on weekdays is water? It's still made of meat that hasn't been blanched.

Qin Yu swallowed his saliva, pulled the mandarin mandarin girl's sleeve, and said, "Yuanyu, quickly, change the water, this water is too stinky." ”

The corners of Yuanyuan's mouth twitched obviously, and then she smiled: "Okay~~, little master, the slave will change to clean water and boil it again~~"

Next time, next time she must not work in front of this little ancestor, the little ancestor's excessive love for cleanliness, I don't know which good girl can stand him in the future!

The servants who were watching also covered their mouths and turned around, although no sound came out, but everyone's eyes brought a thick smile.

Qin Yu sighed while watching people change the water: "When you have tasted the new oil, you will know the benefits of changing the water." Strong, put less water and smoke, you go to the stove to get a piece of dried ginger, wash it and chop it and put it in the grease. ”

Facts have proved that the oil boiled out according to the method of Qin Yu is clear and shiny, fragrant and pleasant.

Yuanyuan specially scooped a bowl of freshly boiled fat, looked carefully up and down from near and far, and praised happily: "What a handsome grease, we will all use this method to boil oil in the future, the little master is really smart." He completely forgot the disgust when Qin Yu asked to change the water.

The mandarin maid presented this bowl of new oil to the slave maid to Aunt Qin and Mother Qin, and she continued to boil the remaining plate oil according to the new method.

Qin Yu didn't miss the opportunity, he took Jiaojiao and Yanshe to the kitchen to find what they could use to stir-fry.

There is fresh fish in the kitchen, which weighs three pounds, and can be used to make fish head tofu soup. It is fried in an iron pan and then stewed in a clay pot, which must be very fragrant.

There is beef and mutton, eat pork today, and forget about mutton in the new year. There are eggs and duck eggs, vegetables such as water celery, melon, sunflower, green onion and ginger, and seasoning is salt and dogwood, as well as a meat sauce made with minced meat.

In this era, green onions and ginger are eaten as edible vegetables, and melons are gourds that have not yet grown, long shaped, in the eyes of Qin Yu, this green and tender little gourd, not at all like a gourd, but a little to the small melon (zucchini) more than two thousand years later, and a bit like a fruit cucumber, but not like the gourd baby's gourd.

Aoi is a bit old and bought from the market. This is a winter vegetable, and it has been preserved to this day, and it can be regarded as a good preservation for the farmers of Tuyi.

The water celery is very tender at first glance, and it is also bought back, and it must be very fragrant when used to stir-fry the pork belly.

......

When the mandarin girl was almost busy, she found that the stove had already been prepared, the green onion and ginger were finely chopped, the water celery was cut into sections, the melon was shredded, the sunflower had been washed, and the fish had been minced with salt and green onion and ginger... Pickled? That's supposed to be pickled, right?

There are also eggs, dogwood, and sliced tofu, all of which are listed in clay bowls, waiting to be set aside.

Mandarin Yuan smiled and asked Qin Yu: "Does the little master want to show his skills today?" ”

Qin Yu coughed lightly and said embarrassedly: "It still depends on the mandarin mandarin woman, I will only say that what can be done depends on the mandarin mandarin woman." ”

As soon as these words came out, the mandarin girl immediately rolled up her sleeves and said energetically: "The little master will say it, you say how to do it, and the slave will do it, it will not be wrong." ”

The servants around them all shouted in unison: "Cai! ”

They knew that it was time for them to feast again.

Qin Yu's busy work here has already alarmed Aunt Qin and Mother Qin's side, when Qin Yu and Mandarin Yuan were talking, Mother Qin took Mother Qin and Qin Chuan over to watch the excitement, and even the queen/confinement rarely followed.

Qin Chuan held Qin's mother's arm and whispered excitedly: "It must be a fish, he always has endless new ideas!" ”

Mother Qin patted his hand and gave him a warning look. Qin Chuan immediately closed his mouth and shook his head incessantly, indicating that he would definitely not talk nonsense about Qin Yu outside.

When Aunt Qin and the others arrived, Qin Yu was directing the mandarin duck to fry the fish head.

Fried fish and mandarin fish are often made, but they are all made on a copper plate, the oil temperature is not as high as that of an iron pot, and the fish head is smoky, and it is not so intense.

Qin Yu: "The fire is too strong. ”

The smoke of the fire immediately took out two burning firewoods and inserted them into the ashes of the grass and trees next to them to extinguish them.

Qin Yu: ... Mandarin Yuan deserves to be the chef of their family for decades, this reaction, this understanding, genius!

After only frying the fish once, Yuanyuan is familiar with the performance of the iron pot, explosive, strong and fragrant!

Qin Yu asked people to take the clay pot with the fried fish head to the stove room, boil it over low heat, and wait until it was golden brown, and then add tofu and salt to cook the taste.

Yuanyuan here is fried a pot of meat under the command of Qin Yu, and the ingredients are only green onions, ginger and dogwood, which smell very fragrant, but I don't know how to eat it.

Then there is stir-fried pork slices with celery, scrambled eggs with meat sauce, stir-fried old sunflower vegetables, shredded melon in hot oil, and fried tofu.

That scene was steaming and fragrant.

That's when Mulin came.

When he was brought in, Mu Lin came in with a nose all the way, fragrant, it was so fragrant!

What is the Qin family doing here? Are all aristocrats so good at eating? He had never smelled such a unique and gluttonous aroma.

Even in the giant's house, he has never heard of it, let alone heard of it.