I have finished writing a few big, crooked characters. I admit that my handwriting is really not good-looking, especially the calligraphy, which looks like a dog crawling. But even though it was written like this, Xu Chengcheng and Li Huhu both shouted "Hello". Su Kuangfeng frowned and looked at it for a while, then shook his head and said: "Yangsheng, no, your Pingchi is not quite right... "
Li Huhu and Xu Chengcheng rushed to say: "It doesn't matter whether he is right or wrong, it is already very good. How suitable for the occasion!"
Only then did Zhuma and Anjiali come to their senses and started laughing mischievously.
"The words are so true...the artistic conception is really good...but we are five men and five women." Su Fengfeng shook his head and said.
Everyone laughed again, but no one told the truth. We mixed some thin rice from the morning into a bowl of sticky paste and pasted it on the face of the door haphazardly.
At this time, Su Fengfeng, the most knowledgeable person here, finally came to his senses. He smiled helplessly and pointed at the crooked red couplet: "Yang Sheng's handwriting is so slanted, so forget it! Look at how many of you are there." My personal post is also so slanted. You guys really have some evil tendencies!"
"What's wrong with Xie... Xie is Xie, it's not evil! I just like to stick it like this!" Geng Biaobiao said nonchalantly. "Anyway, in this world, righteous things can no longer survive, so! The only competition is who is more oblique. If you want to be evil, then it's you, senior brother. You have a devil's left hand!"
"Go away, you stinky fat man, you dare to tease your senior brother!" Su Fengfeng smiled and pushed him.
Everyone echoed loudly and shouted "Okay" at the same time.
Next, is the highlight of this New Year’s Eve, the sumptuous New Year’s Eve dinner. I was still the chef. After I went to Huifang Restaurant to drive away the starving ghosts, I became Huifang's closed disciple. All thirty of her specialty dishes were passed on to me without reservation. In addition, I love to eat, and I always like to think about what to eat when I have free time. After all, I have the foundation given to me by Huifang. I have been cooking since I got married to Deng Wanwan. Deng Wanwan has touted my skills to these people more than once, and my skills are comparable to those of Michelin five-star chefs. She just thinks that I am pickier and more expensive in the ingredients I use. This means that I am extravagant and do not know how to calculate. In fact, I am cutting corners. It also makes delicious food, but I just can't be bothered to research. Geng Biaobiao even teased me. I am a fastidious and caressing iron rooster, but I am really willing to spend money on food!
As for today's main dish, it is more than 20 kilograms of pork that these beauties bought in advance. Of course, even if I was a prodigal in cooking, I wouldn't be able to squander all this meat in one place. Necessary, multiple times. First, remove the big bones from the pork thighs, stew them in a pot with thinly sliced onions, ginger, garlic and three large onions. When the pot boils, add half a bottle of cooking wine to remove the smell.
Then the water in the pot cooled down again, and I continued to simmer over high heat. When the water boiled, I closed the air door of the stove, leaving only some slight charcoal fire, and it became a slow fire. In this way, not only did the large pieces of pork taste delicious, but even the The broth is delicious.
The fire was very strong, but the iron pot was very large. The soup of meat and bones had been simmering for more than two hours, and the color of the soup began to turn slightly white. I threw the pork belly into the big iron pot and cooked it together. I continued to cook it for more than a while. When I saw that the pork was soft and rotten, and the flavor was absorbed, I took out all the cooked pork. , then threw the pig’s liver and belly in, and continued to cook slowly
As for the remaining more than ten kilograms of large pieces of meat, I cut them all into four centimeter-wide meat strips. I used toothpicks to poke many needle holes into the thick pork skin. Rub the salt vigorously and place it layer by layer in the pottery basin for pickling materials in the kitchen. Then, a wooden board was placed to cover it, and a large lead block was used to press it down and marinate for more than ten hours. Then it was taken out and hung on a clothes drying pole, and exposed to the strong sunlight to dry. When the color of the meat turns yellow, you are done, and it will become bacon that is full of flavor and can be preserved for a long time...
Not only is it delicious, but if we go out to hunt down enemies again in the future, we can take it with us. It will last us at least a year. Greedy Li Huhu and Geng Biaobiao also asked me, when did I learn how to make bacon? My answer is that this is Hui Fangmi’s method of making bacon, and now I, a close disciple, have mastered it all.
In this way, the large pot of broth was slowly boiled until only half of the time was left. It was already afternoon. Since this meal was of high quality, the food was slow! Because slow work produces careful work! If you have a good meal, you won’t be late. My meal will definitely be delicious.
But there is a big thing at this time, which is to test the effectiveness of the hot water bottle made by Xu Chengcheng.
Except for a few men who were still busy in the kitchen, the ladies all swarmed into the bathroom on the second floor. Happy New Year, starting with taking a bath. Xu Chengcheng was too scared to go into the bathroom to check the water temperature for fear of being embarrassed, so he dragged me upstairs and asked me to check the water temperature for him.
I couldn't refuse, so I went into the bathroom, picked up the shower head, put it in my hand, turned on the switch, and the water that absorbed most of the sun's heat sprayed out. What flows out at first is the cold water accumulated in the pipe. After five or six seconds, the cold water is completely drained, and the temperature of the water that flows out again rises. Although the water temperature is not the most suitable temperature of more than 40 degrees, it is higher than the human body's normal body temperature of 36.5 degrees. It is more than enough for taking a bath...
Immediately, I closed the water outlet valve, turned around and walked out of the bathroom, nodded to everyone, and said, "very good"
Everyone waiting outside the door burst into laughter and cheered in unison. As for Xu Chengcheng’s Thai daughter-in-law, Zhuma, she jumped up unabashedly, hugged Xu Chengcheng tightly, and gave him a deep kiss on the cheek. kiss. Then, her own face turned as red as a red apple, she giggled and ran away, making Xu Chengcheng extremely embarrassed.
Deng Wanwan knocked him on the head and said, "Foolish man, why are you still standing there? Why don't you go chase your wife?"
After that, several of us discussed the order of bathing, firstly because the black water bag used to store water has a limited water storage capacity, and secondly because the bathroom was temporarily arranged by occupying the bathroom, and there is no heating here. Therefore, you can only take a bath at noon or afternoon, when the outdoor temperature is the highest. Because there are two water bottles and shower heads, only two people can bathe at the same time. Everyone voted unanimously to determine the order of bathing. The five beauties took a bath first, and then we, the eldest men, took a bath. In order to maximize efficiency, women are grouped in pairs and men are grouped in pairs, and the last person to take a bath is a man and a woman...
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 pig offal were cooked for more than an hour. I tried it with wooden chopsticks and could penetrate the thick pork easily. Moreover, there was no more blood, so I fished out the pork and internal organs. Add boiling water to the remaining half pot of broth, add frozen tofu and Chinese cabbage leaves and continue to cook. When the tofu is fragrant and the cabbage is cooked through, I add some homemade pickles to add flavor and freshness, simmer for a while, and set aside.
The tofu was cooked, and the flavor of the marinade was absorbed. I threw ten more cut potatoes into the pot. After a while, the potatoes became soft, and then I threw in some soaked fungus, yuba, Vermicelli, and pork blood sausage cut into pieces, and finally boiled in a lot of sweet potato vermicelli.
Geng Biaobiao looked at me, drooling, and asked me what kind of dish this was. This time it was my turn to tease him and said: "This is a famous Northeastern dish, pig-killing dish. You have eaten it more than once, but your brain can only remember the names of the dishes you have eaten!"
He scratched his head sheepishly and smiled. At this time, the color of the soup in the pot became richer and more fragrant, and a layer of shiny oil floated on the surface of the soup. If you put it in the eyes of others, this lard would only make people feel nauseated. However, for a fat foodie like Geng Biaobiao who is not too greasy, it is nothing more than delicacies on a jade plate.
After I finished the casserole that had been simmering for a long time and put the large stew pot aside, Li Huhu began to prepare the staple food. Although Li Huhu is my brother who has the best relationship and grew up with me in the north, he has a household registration in the south. After so many years, he has adapted to accept everything from the north. However, the only thing that remains unchanged is the southern taste. His favorite thing to eat and make is rice.
Although he was a rough man, he was able to steam a pot of fragrant rice. He first cleaned a large pot until it was shiny, then placed the pot on the stove, added a large bucket of water, and put the wooden bucket Five large bowls of rice were placed on top. This is a typical southern way of making rice, soaking the rice.
Although people in the south are accustomed to eating rice, the rice with truly plump grains is the rice from the north. The grains are plump and crystal clear. After a while, the thick steam and rice fragrance overflowed. Inhaling the steam with rice fragrance was simply a pleasure.
After more than half an hour, the rice is fully cooked. Li Huhu, a rough man, took down the barrel with a strong breath. Xu Chengcheng was not idle either. He cut all the cooled pig head meat and pig offal into thin slices and piled two plates full! Then, use some chili noodles, white sesame seeds, crushed peanuts, some chopped green onions, and mashed garlic. After mixing, pour a spoonful of hot boiling oil and sizzle to wake up the seasoning. Then I added the extremely fresh, oily and balsamic vinegar and sesame oil to thicken a large bowl of sauce for dipping.
Even the chicken gravy and tofu refrigerated in the refrigerator were blanched in hot oil, sprinkled with some shredded green onions, and tonight's cold dish was made.
In order to have more dishes, I blanched some green vegetables and radishes that are not easy to peel off in hot water, and then cut some spicy peppers. Then mix a piece of cheese and some thirteen spices. After stirring thoroughly, put it in the pot and stir-fry it to become a delicious vegetarian dish with vitamins that is the most loved by women.
Unfortunately, Deng Wanwan was not satisfied, so she took out the Thousand Island dressing herself, washed some lettuce, onions and cherry tomatoes, chopped them randomly, and mixed them evenly to make a raw salad. I also teased her, if there is no salad dressing, does it count as a salad? Deng Wanwan didn't answer me, she just pinched my arm very gently with quotation marks, and it turned purple all of a sudden.
Li Huhu, who loves drinking, took out the good wine he bought. It was the wine that we had already agreed to open and drink. Hengshui Boss Gan, a soft type, opened three bottles. He placed three bottles of wine in the center of the dining table. Hengshui Boss Gan is indeed a national time-honored brand. I could smell the clear and sweet aroma of the wine in the kitchen.
As the saying goes, dumplings become more beautiful the more you eat them with wine. People in Shihou City, Northern Province, like to eat dumplings on New Year’s Eve the most. This year’s New Year’s Eve, we have so many people, how can we miss out on dumplings! Xu Chengcheng, the man with the most dexterous hands, put on an apron, kneaded the dough, put it in the pot to rest, and then asked us to sprinkle the dumpling fillings.
Li Huhu and I were responsible for picking leeks, Su Fanfeng used his strong magic hands to cut the meat filling, and Geng Biaobiao, the stupidest one, prepared the auxiliary ingredients such as thirteen spices, minced garlic, and minced ginger. After another period of busy work, we started making dumplings.
The dumpling wrappers were handed over to the ingenious Xu Chengcheng to roll, Geng Biaobiao was in charge of setting the plates, and Li Huhu, Su Fengfeng and I were the cooks making the dumplings. Ironically, the speed at which the three of us make dumplings is not as fast as that of Xu Chengcheng, who cuts the dough and rolls out the wrappers. Compared with others, the few of us are simply handicapped...
At seven o'clock in the evening, it was already dark outside, and everyone couldn't wait. An Jiali and Deng Wanwan, two beautiful foodies, and Long Tian, the sister of the Long family who was also a foodie, kept making trouble in the big yard. They were each holding a pair of bowls and chopsticks, banging them. The three women were chasing each other and consciously using chopsticks to pick up the food on the table. Ren Lingling scolded: "Look at you three, you are really worthless. We didn't even arrive yet, so we started eating. What? Did you starve to death in your last life?"
The dumplings were finally wrapped, and it took a lot of effort. I rummaged around in the refrigerator again and found fresh large green shrimps and a thick and large turbot fish.
I was overjoyed and asked Xu Chengcheng to pick out the shrimp threads for me, then remove the heads and peel the shrimps. He also asked me what should I eat for this matter? My answer is, Golden Hibiscus Shrimp.
Thirty large green shrimps were deveined, their heads and skins removed, and then they were put into the water and washed thoroughly. I took out the absorbent paper to absorb all the moisture from the shrimps, and then beat four hen eggs to fully mix the egg liquid with each shrimp. The next step is to coat these big green shrimps with bread crumbs. I put the shrimps covered with bread crumbs into the oil pan one by one, saute them for a while and fry them for fifteen seconds, then use a slotted spoon to control the oil and remove them. Into the plate.
The greedy Geng Biaobiao immediately took one with his bare hands and stuffed it into his mouth. He gave me a thumbs up and said, "Senior Brother Yangsheng, your craftsmanship is just amazing." On the contrary, Xu Chengcheng who was on the side gave him a slap and said: "You fat man, you're so greedy. Sprinkle some salt and pepper on it and serve it."
I asked Xu Chengcheng with a smile, "Don't you like sweet things? Why do you sprinkle salt and pepper on the shrimps?"
"Oh, my Thai wife loves salty food." I understand. Xu Chengcheng is now also a maniac about doting on his wife, no less generous than me.
Finally, it was the turn of the last dish. I personally cleaned the internal organs of the turbot and scraped off the scales. Then, put the timer in the steamer for ten minutes. When the time was up, I opened the lid and smelled the aroma of steamed fish. It was amazing. As soon as I inserted the wooden chopsticks, the fish meat was translucent, and then the plate with the fish was brought out. I heated another pot of oil, sprinkled some chopped green onion and coriander, and then poured some steamed fish soy sauce. The aroma came out immediately.
The oil sauce is poured on top, and the taste is simply amazing... When I brought the last dish to the table, the ladies couldn't wait to start, but I stopped them. "You foodies, why are you in a hurry? Let me pour some peppercorn oil on it." With a sizzling sound, the hot peppercorn oil was sprinkled on the steamed turbot, making the taste even stronger.
The specialty dishes are all on the table, as well as the big pot dishes. The dishes on this table are so rich: white-cut pork head, braised pork liver, soy sauce elbow, dried beans rolled in broth, vegetarian mixed vegetables, vegetable salad, steamed scallops Fish, salt and pepper golden hibiscus shrimp, braised pork ribs, sweet and sour pork loin. Each dish is a hard dish, with not too much variety and just the right amount, filling the large round table.
The ten of us were a little crowded, but we still blamed Geng Biaobiao. This fat man took up two seats by himself.
While we were eating, we had to leave one person to cook the dumplings. The five of us had to draw lots to decide. Perhaps Xu Chengcheng, who was supposed to be the most skillful today, was the one who won the lot. Even though I don't want to do it, I can only submit obediently.
When a few of us were about to start, Li Huhu stopped and said, "It's Chinese New Year, and we haven't offered incense to the master yet! How can we not toast the master with good wine?"
His words reminded us that everyone was so happy that they forgot about the master. The five of us offered incense to the master one after another according to our seniority, and toasted a glass of wine together, and then happily returned to our seats to enjoy the meal.
Xu Chengcheng obediently watched the pot cooking the dumplings. The rest of us, after sitting down, all stared at me dryly, as if waiting for me to start. I understood immediately and said: "You're welcome, let's eat!" Everyone shouted "Hello" and stretched out their chopsticks in a hurry. No one was polite to anyone, they all greeted each other and showed off the meat crazily in their mouths.
At first, there was no sound at all. Everyone was immersed in the food, chewing the delicious food wantonly. When the food on the table was all covered with phosphorus, they all slowed down. The voices began to talk, and the voices were loud. After dinner, chatting about household chores became an after-dinner activity.
After eating enough meat, everyone who knew how to drink started to drink. An Jiali still refused to drink, but Li Huhu laughed and scolded her a few times, "You can forget about it if you don't drink. Today, you have to listen to me and have a drink."
However, An Jiali stood up on her own: "I really don't know how to drink. I'd better go and get Brother Chengcheng back. I know he knows how to drink." After that, she walked into the kitchen and watched the fire to cook dumplings. Xu Chengcheng pushed the door open and shouted loudly: "Xuansheng, you have really married a good wife! Seeing that you can't drink even if you have wine, you are really greedy for me."
Not sure whether he didn't like the drinking atmosphere or just couldn't stand the smell of cigarette smoke, Long Tian stood up and said, "It's too stuffy in here and not breathable. I need to go out and get some fresh air!"
"Tiantian, you just left like that! Your man is still here! Are you homesick and want to call home?" Su Fengfeng, who was a little drunk, joked with the wine, and we also They all laughed in cooperation.
"Bah, bah, bah, a dog can't spit out ivory, it's you, you're a big-headed devil!" Long Tian's face immediately turned red, he spit on Su Fengfeng a few times, then opened the courtyard door and ran out as if to run away.
I don’t know why, but Geng Biaobiao is very out of shape today. He suddenly felt sleepy after just eating and drinking. Ren Lingling stopped seeing him outside, took his chubby hand and went upstairs to his room to sleep. Some of the ladies also went to watch the Spring Festival Gala, and some went to drink tea and went into the main room. There were only three men left at the dinner table: me, Su Fengfeng, and Li Huhu, who continued to brag and tease.
Three bottles of Hengshui Laobaigan all contained phosphorus. They complained that they were not enough, so they opened another bottle of Niulanshan Erguotou. I also broke the habit, and all three men were red-faced from drinking, and the topic at the wine table was naturally inseparable from our old enemy, the Enemy.
"Xuansheng, we have the best relationship. Let's have a drink together." I held out my wine glass and touched it with Li Huhu. Then I took a deep, sultry sip. After touching each other, I turned the glass upside down and placed it on the table. Li Huhu was also a cheerful person. When the glass was dry, he drank up the Niulanshan Erguotou with a slurp. Then he frowned and grabbed a handful of Thousand Island Sauce mixed with vegetables. He chewed it wantonly in his mouth, drinking continuously. Good food, I hope I can cook for him more often in the future.
"I, Xuansheng, what was your first time chasing the enemy demon? Didn't the master send you out early to hunt down the enemy demon's remnant soul?" I took the wine bottle and filled it up for Li Huhu, and then gave it to Li Huhu. Pour yourself half a glass.
"Hey, what's going on? I don't remember. I just know that the enemy is very cunning. It changes people back and forth to possess it. Everyone possessed by it is a heinous person." Li Huhu frowned and continued: "You don't know! The enemy possessed him last. Do you know why he chose Shanghai? Because the city is hidden in the city, and there are so many people in the big city. It's really hard to find the enemy." Then, Li Huhu picked up the wine glass again. Putting it to his mouth, he took a sip of the wine and said, "I have killed the enemy monster several times, but every time it can save a trace of its soul and leave the possessed person, how strange is it!"
"It's not weird, it's just that you are incompetent..." As soon as I finished, my head felt heavy, my eyes darkened, and I lost consciousness.
