Chapter 240
Lin Nanzhi immediately went up to the second floor and stood on the open-air balcony looking at the road. He saw a long line of cars driving up and finally stopped not far from Uncle Lin's house.
There is a public toilet diagonally opposite Uncle Lin's house. There are parking spaces on the left side in front of the toilet. It is best to park your car here.
The people in the car got off one by one, some of them were wearing suits, Yu Ze was the leader, holding a bunch of roses in his hand. The co-driver was Wen Jiunian, wearing a pure black suit with a T-shirt underneath, and his hair was not done, after all, he didn't want to steal the limelight from the property.
As soon as he got off the car, he looked around for something, but found nothing in the crowd. Finally, he looked up inadvertently and saw Lin Nanzhi on the balcony with a smile on his face. Lin Nanzhi immediately waved and greeted him.
Then the woman's relatives and friends began to feel embarrassed.
Today is not the day for the bride to go out, but the day for the groom to receive the bride's dowry. However, because the bride is marrying far away, many things have been taken and changed in advance. Now it is just a gesture. The man can just say some auspicious words to please the bride's relatives.
Because it is quite far away, the relatives coming from the groom's family today will not go back but stay for dinner. In the evening, the bride and groom will toast each other, which is no different from the main banquet. This is also to avoid any regrets when marrying far away.
There weren't as many people coming in the morning as in the evening, but there were still quite a few. Lin Nanye also went back to the kitchen to help. They officially had dinner at around eleven o'clock. Lin Nanzhi could finally sit down and rest. She didn't care about anything else because there were other people.
As soon as he sat down, he saw Wen Jiunian coming in and he stood up immediately.
"hansome!"
"I know." Wen Jiunian accepted it shamelessly.
Lin Nanzhi smiled, walked over and wanted to hug the person, but then she looked at her apron, because there were some sauces and other things on her clothes from what she had just done, so she stopped immediately.
But this didn't affect her. She was about to take off her apron and hug him, but she didn't expect Wen Jiunian to have already hugged him: "I miss you so much, Zhizhi."
"I miss you, too."
"Have you eaten yet?"
Wen Jiunian shook his head: "Not yet, I didn't see you just now, I asked and you said you were in the kitchen, so I came over."
"Would you like to eat in the kitchen?"
"It's quite tiring, forget it." Wen Jiunian still shook his head.
When he just came in, he saw the situation in the kitchen. The dishes were placed on the tables one by one. If he wanted to eat something, he had to trouble the chef to cook a separate portion. He felt quite embarrassed.
Just as he was thinking about it, the phone rang. It was Lin's father calling. He turned on the speaker and Lin's father's voice came out from the phone: "Hello, Xiaonian!"
"Hey, uncle, it's me."
"There are several tables here, come and eat first."
"We've been driving for a few hours. Let's eat and take a rest. We have to leave early tomorrow morning. I'm worried you won't be able to hold me."
Wen Jiunian subconsciously looked at Lin Nanzhi. Lin Nanzhi raised his eyebrows and signaled him to come over with his eyes. Wen Jiunian had no choice but to respond. He looked around to see that there was no one around, quickly lowered his head and kissed Lin Nanzhi, then left the kitchen.
Lin Nanzhi was not hungry either. Seeing the rice noodles that she had soaked for cooking this morning and some other ingredients nearby, she was too lazy to go to the table to eat, so she just boiled a portion of the fragrant rice noodles for herself, and then continued to finish the unfinished food in the kitchen.
Fuqi Feipian is a traditional Sichuan dish, which is famous throughout China and the world.
The main ingredients are beef, beef offal (tripe, heart, tongue, dry tripe, scalp), salt-fried peanuts, brine, soy sauce, sesame powder, pepper powder, MSG, star anise, pepper, cinnamon, Sichuan salt, white wine and chili oil.
Wash the fresh beef and offal, cut the beef into 500g pieces, then boil water in a pot, put the beef and offal into the pot after the water boils, and pick up the blood. In another pot, add brine and spices such as pepper, cinnamon, star anise, Sichuan salt, and white wine, then add water, boil over high heat for about 30 minutes, then simmer over low heat for 90 minutes.
After it is cooked, boil the brine over high heat for about 10 minutes, add MSG, chili oil, soy sauce, pepper powder and brine into a bowl and mix into a sauce. Finally, crush the cooked peanuts for later use, cut the cooled beef and offal into slices about 6 cm long and 3 cm wide, mix together, pour the sauce on it, mix well, serve on dry plates, sprinkle with sesame powder and peanut kernels respectively.
So the only dish left for Lin Nanzhi was mushroom soup. He had just had dinner and it was still early in the evening. He was not in a hurry and could start stewing it in two hours.
At present, the main thing is to cut the cooked food that needs to be sliced and place it on the plate, then seal it with plastic wrap to prevent dust from entering, and then place it in the refrigerator's fresh-keeping layer. When the dish is served, just go to the table and take a portion.
Let’s take a look at the other dishes: Braised pork with preserved vegetables, eight-treasure rice pudding and cold mixed black fungus. The braised pork with preserved vegetables was only half done when they fried and sliced the meat, and the preserved vegetables were just stir-fried.
She took the plate herself, put on disposable gloves, brushed soy sauce on the bowl, then spread the evenly-mixed pork belly on it, finally put a handful of dried mustard greens on top, and sealed the bowl with plastic wrap.
As for the others, they were busy outside. By the time the meal was over, she had finished most of the dish. Later, with the help of others, the braised pork with preserved vegetables was ready in an hour.
Cold mixed black fungus. Because we had fried black fungus with meat in the morning, the black fungus has been soaked and boiled. We just need to wash it with water in the afternoon and mix it with seasoning.
As for the Eight Treasure Rice Pudding, Lin Nanzhi didn't care about it. The seven or eight of them had done a good job. At the end, he told them about the remaining steps for making the mouth-watering chicken and the time for steaming the vegetables, as well as some other things that needed attention, and then went home.
Dinner starts at 5pm, and I come over to make mushroom soup at around 3pm, which is enough.
Mushroom soup mainly uses morels, Agaricus blazei, velvet antler mushrooms, Cordyceps sinensis, shiitake mushrooms, snow mountain mushrooms, chicken oil mushrooms, pork ribs and green onions and ginger.
Wash the wild mushrooms with cold water, soak them in warm water for half an hour and set aside. Then wash the ribs, put them in a pot with cold water, add 3 spoons of cooking wine, green onions and ginger, blanch them for about 10 minutes, remove them, wash them and set aside.
Then pour the ribs, mushrooms and soaked water into a large pot. Bring the water to a boil over high heat and then simmer over low heat for 2 hours. After it’s cooked, add a little salt to taste and it will be very delicious.
She just boiled the mushroom soup, and when it boiled, she asked someone to help take down the bucket used for stewing the soup and put it on the stove with low fire next to her to stew it slowly.
"It's almost done now, so you guys get busy."
"OK."
Lin Nanzhi waved goodbye to everyone, then went to find one of the chefs from the inn and said, "You will be in charge of the pre-meal fruits. You can make them now, otherwise you won't be able to handle them later. The environment here is not very good, so go upstairs and make them in the kitchen. It's okay to put them in the kitchen after they're done."
"Okay, little boss."
"Well, the fruit hasn't arrived yet. I'll ask someone to pick it and send it over right away." A lot can be done in two hours.
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