After breakfast, Liu Yanran began helping Cao Cuilan prepare lunch. Due to the cold winter weather and the large family, she decided to prepare a goose stew in an iron pot, topped with pancakes, and a delicious mutton soup. The meal sounded so appetizing that everyone immediately got to work.
Gu Shijing was in charge of chopping the goose and mutton, while Cao Cuilan and Gu's mother cleaned the radishes and potatoes. Meanwhile, Liu Yanran prepared some herbs for the mutton soup. This family had a large backyard, a spacious kitchen with four massive iron pots. Two were used to stew the goose, while the other two were perfectly suited for the mutton.
In the newly renovated small kitchen in the front yard, a gas stove and a steamer were used. Liu Yanran decided to steam some more steamed buns and brown sugar steamed cakes to ensure a sufficient supply. She would also make a few more steamed dishes. After setting up the four pots in the backyard, Mother Gu and Cao Cuilan tended the fires while Gu Shijing assisted Liu Yanran in preparing the other dishes in the small kitchen.
Steamed chicken with fermented bean curd, spare ribs with glutinous rice, steamed sea bass fillet, steamed meat patties with mushrooms and water chestnuts, steamed pumpkin with garlic sauce, and winter melon with three fresh ingredients—six steamed dishes, perfectly balanced in both meat and vegetables. Fortunately, there were enough ingredients at home; otherwise, Liu Yanran's culinary skills would have been difficult to satisfy. Liu Yanran walked into the small kitchen, tied on an apron, and prepared to start cooking these six delicious steamed dishes.
She first washed the chicken, marinated it with fermented bean curd, cooking wine, light soy sauce and other seasonings, then put it into the steamer, letting the chicken slowly steamed in the steam, emitting the unique aroma of fermented bean curd.
Next, she began to prepare the glutinous rice and spareribs. After soaking the glutinous rice, she placed it in a steaming tray along with the spareribs, added appropriate seasonings, and steamed it over high heat until the soft glutinous rice and tender spareribs were perfectly combined.
Steamed sea bass fillets are one of Liu Yanran's specialties. She slices the sea bass thinly, arranges it on a plate, adds scallions, ginger, garlic, and other seasonings, and then steams it in a steamer over medium heat. The fish's freshness is fully preserved during the steaming process, leaving you salivating.
The steamed meat patties with mushrooms and water chestnuts also require meticulous preparation. The chef minces the mushrooms and water chestnuts, mixes them with the ground meat, adds seasoning, and stirs thoroughly before steaming them. The meat patties are tender and juicy, and the fragrant aroma of the mushrooms and water chestnuts adds a refreshing touch.
Steamed pumpkin with garlic sauce is a simple yet delicious dish. Liu Yanran cuts the pumpkin into small pieces, places them in a steaming pan, sprinkles them with garlic sauce and a pinch of salt, and steams them over medium heat. The sweetness of the pumpkin blends with the aroma of the garlic sauce, creating a unique flavor.
Finally, the preparation of the three-fresh winter melon dish is no slouch either. She slices the winter melon thinly and places it in a steamer along with the shrimp, ham, and mushrooms. She adds the appropriate amount of seasoning and steams it over high heat until cooked. The refreshing flavor of the winter melon complements the delicious flavor of the three fresh ingredients.
After a busy period, all six steamed dishes were finally ready. Liu Yanran looked at her masterpiece, feeling a sense of accomplishment. She brought these delicious dishes to the table and shared this happy experience with her family.
The steamed buns were made of white flour and would surely be delicious when wrapped around cabbage. The brown sugar steamed cakes were primarily prepared for the children, who had a special liking for sweets. When the previous dishes were almost cooked, Liu Yanran checked on the goose stewing in the iron pot and added the potatoes as a side dish. The mutton soup was almost done, so she added the chopped white radish and continued to simmer over high heat. This meal consumed more firewood than other families would use in several days, and the overwhelming aroma wafted through, making the children in the surrounding houses cry with greed.
The foodies at home had already arrived, clamoring for more. Liu Yanran gave each of them a bowl, then added water and continued to simmer. The taste was just as good, but not as nutritious as the first pot. Liu Yanran gave a bowl to a few familiar families she had a good relationship with, of course, the second pot of stewed food with water. Grain was precious these days, not to mention meat, so everyone felt embarrassed to take it for free. They all brought out sausages and cured fish from home, but Liu Yanran refused to accept any. After all, the family had plenty, and they were planning to return to Suzhou for the New Year this year, and they also wanted Grandpa Liu and Grandma Liu to visit their old friends in Liujiapo.
The meal was very enjoyable, but there was a small accident in the middle. Deng Wanjun was usually an absolute foodie, but she almost vomited while eating fish. Liu Yanran thought, not really, I asked Gu Shijing to buy this fish at the market. Finally, the sister-in-law suddenly asked, Wanjun, how many days have you not had your period? Deng Wanjun tried to think back, it seemed that it had been more than a month. Cao Cuilan was happy, thinking that the fourth son's wife might be pregnant. They had been married for almost a year, but Cao Cuilan did not urge them. After all, they still had study tasks. Deng Wanjun still had one semester to graduate. She had planned to let her have children after graduation so that she would have more energy. She didn't expect the child to be so anxious.
Liu Yanran took her pulse and, sure enough, it was already over two months old, and as expected, two little cubs. "Let's go to the hospital for a checkup this afternoon. It's already over two months old. Haha, I'm going to be an aunt again!"
Cao Cuilan tapped her head. "Who knows, you might become a mother soon too!" Unexpectedly, her words came true.
Liu Yanran took time off to go to school and finish her final exams early, earning an early holiday with perfect scores. Because Deng Wanjun was pregnant, Liu Guoxing and Deng Wanjun stayed at the Deng family's house for the New Year, while the others returned to Suzhou.
The eldest brother was just transferred here this year and took annual leave to show his reputation. The research and development in the second brother's factory has reached a critical stage, and he is the one who provides the drawings, so he can't take a vacation. The third sister is now focused on her career, so she doesn't want to go home. The children also want to stay in Beijing for the New Year, so in the end, only Liu Chengmin, Mu Wanzhen, Liu Chunping, Cao Cuilan, Gu Mama, Gu Shijing, Gu Shimiao, Gu Shiyuan, and Liu Yanran returned to Su City. Liu Chunling, Chen Ziang, and Chen Zixi, mother and son, stayed to take care of Liu Chunhua, the five siblings of the Lin family, and Liu Jingfan. Liu Yunfei returned to the eldest brother Liu, and Liu Yunchu and Liu Yunjin returned to the second brother Liu.
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