Jiang Ning walked to Sister Xu and thanked her seriously, "Sister Xu, thank you."
This is how smart people talk. They don’t need to say everything, but everyone knows it.
Sister Xu smiled happily, "They like to take advantage of others, but they are not bad. You will understand as time goes by."
Jiang Ning nodded.
Yes, the days are still long...
…
One lap down.
Jiang Ning received a lot of gifts.
The sisters-in-law are also honest people, and most of them have things that are needed at home.
Even Liu Xiangmei gave her a bag of red dates.
and said.
"Sister Ning, my family is from the northwest. Our local red dates are big and red, and they are definitely the best in the country. I am usually reluctant to eat them, but now I have given them to you, and I guarantee that you will have a son soon. Look at my big girl Erya, you look so good!"
Speaking of those two little girls, Jiang Ning really liked them.
They are both cute and round-headed at the right age.
She grabbed a handful of red dates and gave them to Da Ya and Er Ya to eat.
Da Ya Er Ya immediately said in a sweet voice, "Thank you, aunt."
The hearts of those who listen will melt.
After finishing these things, Jiang Ning started to get busy again.
She dove into the kitchen.
During this period, Yang Rui followed Jiang Ning silently.
She blushed slightly and asked sheepishly, "Aning, can I learn to cook from you? I'll be watching from the side, as long as you don't think I'm in the way."
"There's nothing wrong with this. Just watch it. If you don't understand anything, just ask me."
When Jiang Ning spoke, he also carefully observed Yang Rui's expression.
I saw that in her eyes, there was no longer timidity, but an imperceptible shyness.
It seems that he understands something.
Jiang Ning lowered his voice and bit his ears with Yang Rui.
"How is it? Has your man eaten?"
all of a sudden.
Yang Rui's face turned redder, she pursed her lips and nodded, "Yeah, yeah, I've eaten."
Let’s talk about that night.
After Yang Rui handed the matsutake skewers to Zhao Shuisheng, although she hid in the room, she still left a crack in the door and looked out cautiously.
She saw the man finish the kebabs she made in one bite.
Even if it was pitch black and almost charred, I ate all the food without leaving anything behind.
Moreover, while the man was eating, he actually started to laugh, and no longer had a stinky look on his face.
He doesn't look so fierce anymore.
Yang Rui was dumbfounded at that time.
For the first time, I realized that food has such power.
There is also a small episode in this.
Yang Rui had no idea that her face had turned into a little cat due to the charcoal fire.
I discovered it when I went to the bathroom to wash my face before going to bed.
But that man never reminded him, and even looked at her and smiled from time to time!
Yang Rui was ashamed and embarrassed, wishing she could find a place to hide.
She was bored in the bathroom, unwilling to go out and didn't know how to face Zhao Shuisheng.
The man with a strong back and a strong back knocked on the door and left a message on the door, "You look good with your painted face."
snort.
What a stinky man who doesn't understand amorous feelings.
Even if you say it looks good, why do you still have a jacquard face?
That night, Yang Rui felt a thumping sound in her chest.
I feel vaguely...
In those novels, descriptions of deer bumping into each other...
…
The first dish Jiang Ning cooked was chicken soup.
But this time the chicken soup is a little different from yesterday.
She removed large pieces of chicken, such as chicken breasts and chicken legs, leaving only some chicken bones.
Then put the chicken bones, ginger and peppercorns in a large iron pot and make chicken bone soup.
There are two benefits to making chicken bone broth.
One can be eaten with dumplings. Sprinkle a layer of green onion on top of the fragrant bone soup.
A mouthful of dumplings and a mouthful of chicken soup, not to mention how delicious they are.
Another way is to make chicken fir soup.
Chicken bone soup is used as the base, and fresh and juicy chicken fungus is put on it. It is full of umami flavor from the inside out.
As for the chicken that is picked from the chicken bones, of course it is still of great use.
Run the chicken through hot water, blanch it immediately, take it out and put it in cold water to cool down.
Then tear the chicken along the grain into strips.
Jiang Ning handed over this job to Yang Rui.
She held a silver kitchen knife and cut the carrots and cucumbers into thin strips of even size.
In a large bowl, place orange carrot shreds, green cucumber shreds, gray-brown chicken fir fungus shreds, and white chicken shreds.
Just putting them together like this is already very tempting.
But it's far from enough.
In order to enrich the taste, some chopped walnuts need to be added.
Jiang Ning didn’t have walnuts on hand, so he used peanuts.
Place the crispy peanuts in a stone mortar and mash them with a rolling pin.
There is no need to grind it into fine powder, just break it into particles of different sizes.
Pour the chopped peanuts into a large bowl, then add the shallots and minced garlic.
Then comes the point.
The finishing touch - chicken fir oil.
Dig a tablespoon of chicken fir oil, shiny red chili oil, and pour it from top to bottom.
An alluring aroma filled the small kitchen.
Finally, stir together the original ingredients and chicken fir oil.
This cold chicken mycelium dish is complete with full color, aroma and crispy taste.
Simple, convenient and fast.
And there is no need to turn on the iron pot.
It seems...not that difficult.
Yang Rui looked at it seriously and attentively without blinking. She wished she had a notebook in her hand to record all the steps Jiang Ning did.
Jiang Ning reminded with a smile.
"This dish can not only be eaten with rice, but can also be used to make pancakes. You spread a few pancakes with flour, roll them up and eat them, and they taste good. If you don't know how to make pancakes, use steamed buns. Change the steamed buns from Just tear it open in the middle and put the chicken mycelium in it."
Yang Rui nodded her head after hearing this.
Next, are two steamed dishes.
Stewed egg custard, everyday yet delicious.
Just put the eggs in a large bowl and beat them well, then add a certain amount of warm water, stir well and serve.
The other one is more complicated.
Jiang Ning took a big plate and a pile of open umbrella mushrooms.
Arrange the mushrooms one by one in a circle along the plate.
From the outer circle to the innermost circle.
After several laps, a magnificent peony flower seemed to bloom on the plate.
The flower petals arranged with gallinaceous fungus are layered layer by layer, lifelike.
Immediately afterwards.
Jiang Ning took out the bacon given by Sister Xu.
She held the bacon with one hand, and with the kitchen knife in the other hand, she slowly cut down.
One piece, one piece, one piece...
The meat slices are about a few millimeters thick, tender and pink, and are alternately fat and thin.
Jiang Ning placed the sliced meat in a circle on the top layer just like when he placed the chicken fungus.
It's like adding a layer of pink to the "peony flower".
