Chapter 93 New Year's Eve Dinner (Part 1)
"But basically I've hired you to do the work, and I can usually make some extra money, so let me pay."
At this time, Wang Hao actually wanted to pay too.
Huaguduo was quick-witted and quick-handed. He opened the QR code and paid the money directly.
"Don't argue. I made a little money from making short videos. I'll just pay the bill."
Bai Mengmeng shook her head helplessly: "Okay, then I'll give you big red envelopes during the New Year's Eve dinner."
Everyone left happily wearing new clothes.
But when he got outside and was blown by the cold wind, Liangcha suddenly reacted.
What is Benmingnian? Isn’t Benmingnian the 24th day?
But he'll be 25 after the Lunar New Year! This is a bullshit Benmingnian!
Xu Bo, you are a liar!
On New Year's Eve, the people of the Qiongye faction got up early to clean the house.
Some people clean the windows and some mop the floor. In short, they all want to clean the stains in the house before the end of the year.
But now everyone misses Teacher Liu very much. After all, with him around, no one has to work at all.
Bai Mengmeng took advantage of this time to ride her tricycle to the vegetable market.
We'd said we'd get together for hotpot today, but how can we celebrate Chinese New Year with just hotpot? And we have to pay our respects to our ancestors.
After parking the car at the vegetable market, Bai Mengmeng ran directly to the stall selling chickens and ducks. After all, it was Chinese New Year and the prices had risen sharply, but she still spent a lot of money to buy a fat chicken and a stupid duck. She never saved money on food.
In addition to buying live poultry, I went to the pork stall to cut a few strips of pork belly and bought tripe and beef as hot pot ingredients. My backpack was filled to the brim.
But she still felt it was not enough, so she went to the seafood stall and chose a very lively big sea bass.
"The first month of the year is the New Year..."
Humming a little tune, he slowly moved between the stalls with a basket on his back, feeling the atmosphere of the world, while walking towards where the tricycle was parked.
Just then, he suddenly found a very familiar person at the entrance of the market.
Wearing a bright red cotton-padded jacket and with a slightly red face, she looks like a cotton doll. She is sitting on a small stool, selling blessing characters and window decorations.
This is clearly the hill living in Osmanthus Alley.
"Sister!" The little girl also saw Bai Mengmeng at this time and ran over in surprise: "Are you out buying vegetables? You bought a lot."
Bai Mengmeng smiled cheerfully: "That's not a lot. Xiaoqiu, why are you still doing business? Where are your parents?"
She asked me to check out the window grilles on the ground. They looked very cute and beautiful, with rich patterns. They didn't seem to be imported, but rather handmade.
"They've already returned and are cooking at home, so I came out to sell some window decorations." Xiao Qiu began to sell them enthusiastically: "These are all made by me. I also carved the window decorations with a knife."
"So amazing? That's a real dexterity." Bai Mengmeng clapped her hands, then waved proudly, "I'm full, fill it up for me."
Xiaoqiu was immediately delighted, but refused to take the money, saying that these things could be given to Bai Mengmeng.
Bai Mengmeng naturally wouldn't take it away directly, so she stuffed a red envelope into Xiaoqiu's hand.
"This is a red envelope, not money for buying things. Don't refuse it."
Xiaoqiu couldn't refuse, so Bai Mengmeng ran away with the basket on her back.
…
When Bai Mengmeng came back on her tricycle, the Qiongye Restaurant had already been cleaned very thoroughly.
In fact, this is all thanks to Teacher Liu. He cleaned the house every day before, so the inside and outside of the house were not very dirty.
"Master, what should we do next?" Wang Hao's face was full of flattery. He helped to unload the dishes, but his eyes were fixed on the chicken, duck, fish and meat.
Bai Mengmeng was confident and immediately began to make arrangements: "There are a lot of things to do, and each of you has a task."
"Uncle Xu, take out the yellow paper and tinfoil and fold them into ingots. We'll burn them for Grandpa and our ancestors later. Liangcha, please kill the chickens, ducks, and fish for me."
Liangcha was just about to speak.
Bai Mengmeng laughed and said, "Don't say you can't do it. I found fish bones by the stream at the foot of the mountain. It must be you who did it."
“…”
Wang Hao and Huaguduo immediately looked at Liangcha with resentment: "Brother, you eat alone!"
Liangcha hurriedly ran to the pond with the chickens, ducks and fish, as if he didn't hear anything.
Bai Mengmeng was satisfied and waved her hand. "The rest of you, come with me and help me. Let's work faster today and try to finish the dishes before lunch."
Because local people worship their ancestors at noon on New Year's Eve.
Fortunately, the time is not long, and the dishes used for ancestor worship are also simple.
Usually this is chicken, duck, fish and meat, in pairs, no matter if it is eight or four items.
Bai Mengmeng has been a restaurant chef for a long time, so she wants to be more attentive and let her ancestors have something good to eat.
The meat and vegetables were still being slaughtered, so Bai Mengmeng started preparing other ingredients.
It’s not just that she likes eating braised pork during the Chinese New Year, but the key is that her ancestors also like it.
There is indeed no uniformity in braised pork. Bai Mengmeng burns off the hair on the pork belly, removes the fishy smell, and blanches it with cooking wine, peppercorns, green onions, ginger, and garlic.
Skim off the foam on top and cut into small pieces when the meat starts to change color.
Then I added rock sugar into the pot. When I first came to the restaurant, although I knew how to cook, I was not very familiar with it. I was also afraid that the sugar color would turn bitter, so I often put the meat in early, so the meat tasted sweeter.
Now Bai Mengmeng is naturally adept at it. When frying sugar color, you have to wait until the sugar turns into a date red color, so that the taste is just right and the color is also uniform and beautiful.
After the sugar color is fried, put it in a small bowl and set aside. Fry the small pieces of pork belly until both sides are golden brown and remove excess oil.
This oil is stored in a can and when it solidifies it becomes white lard.
Put the sugar color fried in advance, as well as seasonings such as green onions and ginger into the pot, stir-fry evenly, and then add a can of beer.
The soup began to bubble under the high temperature, and a unique aroma filled the room. Bai Mengmeng turned down the heat and started to simmer.
At this time, she started to make steamed dishes.
Slice the ham and winter bamboo shoots, place the cabbage on the bottom, add pigeon eggs and egg dumplings, and make them into the shape of a mountain. After steaming, it will become a mountain of gold and silver.
Egg dumplings are gold, pigeon eggs are silver, and paired with delicious winter bamboo shoots and ham, it not only has a good name but also tastes delicious.
After the plating was completed, Liangcha actually came in carrying a chicken and a duck, and his speed was indeed quite fast.
The chicken is very simple, stewed with potatoes, and named "Good Luck".
Duck Bai Mengmeng doesn’t usually do much.
Because duck has a stronger flavor, the ingredients are also very particular.
Eh?
Bai Mengmeng suddenly remembered the pickled lemons she had made. She thought about making salted lemon duck. She loved this dish when she was in Ningdi!
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