Chapter 94 New Year's Eve Dinner (Part 2)
Lift up the duck and cut it into small pieces neatly.
Without any duck feathers, it looks thin. It must have exercised a lot. This is the kind of duck that can be found in the countryside. The boss is not lying.
"Pa pa pa!" The duck was chopped up in just a few strokes. However, the duck meat was not fat but the butt was very big. She didn't want it and threw it aside.
Huaguduo was cutting a pumpkin at the moment and quickly picked up the duck's butt: "It would be a shame to throw it away."
"This is a duck's butt..." Bai Mengmeng was speechless. Why not throw away the duck's butt?
Huaguduo was stunned for a moment, then said awkwardly, "Uh... maybe Senior Brother likes to eat it?"
"I don't like it. I think you like it. I'll watch you eat it later!" Liang Cha came over with a cleaned and gutted sea bass.
"Okay, no problem!" The flower bud lowered its head bitterly.
Tsk tsk tsk... This is all your own fault.
Bai Mengmeng took the fish. The sea bass didn't need to be processed much. She just stuffed it with green onions and ginger slices, marinated it with a little salt, and then steamed it.
The key actually lies in the lemon duck, which requires quite a few ingredients.
The most authentic lemon duck requires four kinds of sour ingredients: sour ginger, sour radish, sour chili peppers, and sour lemon.
It is better to have yellow peel sauce, so that the special sour taste can appear.
It doesn’t matter even if there is none. Bai Mengmeng only prepared sour turnips and salty lemons. But even if it is not authentic, the food will definitely be delicious.
First, cut the ginger into shreds, then cut the garlic into slices. Take out the treasured jar of salty lemons, take out a few lemons, remove the lemon seeds, and then chop them for later use. Also, take some sour radish from the jar.
Prepare all the ingredients, heat oil in a pan, and when the oil is hot, stir-fry the onion, ginger and garlic until fragrant.
Then put the duck that has been blanched and the smell removed into the pot and stir-fry. After the fat is fried out and the duck skin becomes tight, add salt, sugar, oyster sauce and other seasonings and stir-fry.
When it's almost done, add some water and beer and simmer.
You can't add salty lemon at this time. Once the lemon is cooked for too long, it will definitely become bitter. The same is true for pickling.
Once it’s done, add some chopped fresh lemon and then add the green and red pepper rings.
Because of the flavor of pickled lemon, a duck at the end can not only remove the special smell of the duck, but also give the dish a fresh sour taste. It can be said to be the most soulful seasoning.
When the sour and spicy aroma hit their noses and wafted out, everyone couldn't help but drool.
As the cook, Bai Mengmeng was the first to steal a piece. The duck meat was firm, and she closed her eyes with enjoyment as soon as she put it in her mouth.
The duck made in this way has no fishy smell at all. The salty, spicy and sour flavors blend and collide in the mouth, and with the aroma of salty lemon, it tastes better and better the more you eat it, making you unable to stop.
The meat and vegetables are almost ready.
Bai Mengmeng quickly accelerated and put the steamed dishes into the steamer. There were not only mountains of gold and silver, but also a platter of corn, pumpkin and sweet potato. The name of this dish was called "A Bountiful Harvest".
In addition, there is a dish called "Golden Jade Full House", which is an eight-treasure rice steamed with various preserved fruits and green and red shredded vegetables, mixed with white sugar and lard, and made with glutinous rice.
“The vegetables are already clean.”
Putting the steamer on the pot, Bai Mengmeng hurriedly cooked the vegetables.
A steady flow of wealth is actually just stir-fried cabbage, and diligence is just cold-mixed water celery.
These dishes are quite ordinary, but since it is New Year's Eve after all, the names must be auspicious.
There were also the fried meatballs, which made for a reunion. Before noon, Bai Mengmeng had prepared a total of ten dishes for the week.
"This is perfect. After eating this New Year's Eve dinner, I'm sure I'll have good luck next year."
Bai Mengmeng was still satisfied with the name she chose. She was indeed a very smart person.
However, the people of the Qiongye Sect didn't care about these names at the moment. Their minds were all focused on the delicious dishes on the table.
The aroma of chicken, duck, fish and meat was particularly tempting. The mixture of various flavors almost made them faint.
It also has the sweetness of sweet potatoes and pumpkin.
All of a sudden, there are all kinds of flavors, salty, fragrant, sour and spicy.
"Don't eat yet, hold it in and let the ancestor eat first!"
“…”
Bai Mengmeng moved out the eight-immortals table, took out the incense burner, lit a stick of incense, and then lit the candle.
Then serve the prepared food and pour some fine wine.
To be honest, she didn't know if the procedure for worshiping the ancestors was correct. She just placed four benches as usual and started shouting outside.
"Grandmaster, come and have dinner!"
"Mom and Dad, I'm in Phoenix Mountain this year. Grandpa, if you see Mom and Dad, remember to bring them here for dinner."
After she finished speaking, she lowered her voice and began to recite silently.
Xu Bo also stacked a large pile of gold ingots, and now he took out a cushion from somewhere.
"Kowtow, kowtow, one by one."
As he said that, he took out an iron pot and started to burn the good gold and silver ingots in it.
It’s really strange to say, maybe it’s because the weather is too cold, or maybe the ancestor really came, the food that was still hot just now suddenly changed, and there was no trace of white eyes.
Wait until the candles and incense are burned out.
Xu Bo narrowed his eyes and smiled, saying, "It seems that the Grandmaster ate very quickly this year and finished it all."
"Grandmaster, please eat more and bless everyone with peace and safety." Bai Mengmeng pulled out a bench and started muttering.
This ancestor worship ceremony is a complete success.
The Qiongye faction and others had been busy since morning and were already extremely hungry. Now that they could finally have a good meal, they couldn't help but get excited.
"Go heat up the food, don't cook it for too long! I'll make some hot pot, and we'll have a reunion dinner together later, and then we'll go to the night market and set up a stall together in the evening!"
It is actually very simple to reheat cold dishes. After everyone has heated up all the cold dishes, Bai Mengmeng also uses hot oil to mix chili peppers, peppercorns, and various spices together to make a pot of hot pot base.
"Come on, come on, take this pot away. Also, take these washed vegetables out. Don't rush to put the beef rolls and tripe into the pot yet."
Plate after plate of food was brought to the table. Together with the food that had been cooked previously, the various bowls and dishes piled up more and more, and the table could no longer hold them.
Huaguduo suggested, "Master, if we put so many things in there, we can't even open our chopsticks. Why don't we just move the big cylinder out?"
"Yes, we'll use the big round table."
There were only five people in the Qiongye sect, but they brought out a large round table that had not been used for a long time and piled all kinds of ingredients on it. There was not only a big hot pot, but also a perfect New Year's Eve dinner.
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