After rebirth, I became the villain’s sister-in-law Bai Yueguang

Chapter 258 A table of delicious food

Fortunately, the kitchen in Jingniang's yard is large, with not only two stove holes, but also two small stoves.

Jiang Wancheng first blanched everything that needed to be blanched, then put the ribs and various small ingredients that took the longest into a clay pot, put them on the small stove and started stewing.

Then, the most difficult to clean intestines are cleaned and the fat is removed, and then salt, ginger, garlic, star anise and shochu are added to marinate.

After marinating for half an hour, the water boiling on another small stove also boiled. Jiang Wancheng washed the marinated intestines again, cut them into sections and put them into the pot.

Two slices of ginger, one star anise, two scallions.

The fat intestines are temporarily stewed in the pot. After they are soft and rotten, the last radish that can be eaten in this season is thrown in.

Immediately afterwards, the peanuts were fried first.

On the other side, in the innermost iron pot, the duck is ready to be roasted.

Jiang Wancheng was also quite surprised to see konjac in Fujun.

Because of this, she didn't get to eat it in Shangjing in her previous life.

The konjac roast duck is definitely the best pairing, but there was no beer in ancient times, so Jiang Wancheng simply used shochu to match it.

She bought some pickled sauerkraut and added it to this dish. Although she still couldn't find chili peppers to go with it, at least the other ingredients were basically complete, so it was considered a light dish and the taste should not be much different.

After the duck was cooked in the pot, the nanny who was picking vegetables on the other side also picked all the vegetables and cleaned them.

Jiang Wancheng asked her to help cut some vegetables, such as lettuce and radish into hob shapes, dried tofu into strips, and then cut into various chopped green onions, shredded green onions, minced ginger and garlic, etc.

Jiang Wancheng continued to prepare the sauce bones.

Braised pork ribs are actually very simple, the same operation as braised pork sausage.

Put the blanched soybean bones into the pot, add star anise, bay leaves, green onion, ginger, etc., rock sugar, soju, and the biggest difference between stewed and stewed is that the most important thing is two spoons of soybean paste.

Then pour boiling water to cover the height of the bones.

After a while, it started boiling.

After all the dishes that took the longest were put into the pot, Jiang Wancheng was on the other side of the pot where the peanuts had just been fried, and was ready to continue making fried zucchini and fried tenderloin.

The sauce is made by Jiang Wancheng himself. Flour, eggs, and pea flour are mixed with water according to the proportion to adjust the consistency. Then the sauce can be placed on a paddle and deep-fried in boiling oil until brown.

Fry it one last time to make it crispy.

Sweet and sour pork loin naturally requires one more step than fried oyster mushrooms, which is to pour a sauce mixed with sweet, sour and soy sauce, mix and stir-fry twice, and it's done.

The duck, which is fragrant with the aroma of wine, is also ripe.

Finally, sprinkle a handful of coriander and scallions, stir-fry twice, and then heat it up. Jiang Wancheng puts it on the stove and covers it with a lid to keep it warm.

Then came the stir-fried dishes of minced tofu, vegetarian fried eggplant and bean sprouts.

The kitchen was in full swing, and the rich aroma of various vegetables and meats floated out, to the yard, and to each room.

Sister Ya was squatting in the yard playing with the gadgets she bought a few days ago. She couldn't help it when she smelled the fragrance. She slipped into the kitchen and was fed a peanut, and then entered the kitchen and was fed again. A piece of leg meat.

When she swung a duck leg into Wen Erlang's room to show off, Wen Erlang gritted his teeth angrily and kicked her out.

"Sister, you are really partial! Humph!"

Sister Ya giggled at the door, took a big bite of the fragrant duck leg meat, and then said slowly: "Second brother, sister said, I'll keep the other duck leg for you. Sister doesn't What about partiality, are you wronging her?"

Wen Erlang quickly reached out his hand, covered her mouth, and dragged her into the house again.

After the two of them murmured for a while, Sister Ya ran out of the room, and after a while, she ran back again holding Wen Erlang's duck leg.

"Second brother, your duck legs are here! Sister said we are a big greedy cat and a little greedy cat. Second brother, we have to eat it while it's hot...huh!!?"

Sister Ya's mouth was covered again. Wen Erlang held his forehead angrily and gritted his teeth: "Shut your mouth, can you stop saying a few words? Now everyone knows that I am a glutton!" Sister Ya felt aggrieved. But they are greedy to begin with... burp~!

Sister Ya and Wen Erlang are not the only ones who are greedy.

If Mr. Feng hadn't been too old, he would have shamelessly gone into the kitchen to have a good talk, but unfortunately he couldn't save his face.

Jing Niang also visited the kitchen several times.

I just don’t have the nerve to try it.

In the room, Wen Chaoyan and Xue Lizi, who were originally talking in a solemn atmosphere, naturally smelled the aroma of rice.

Wen Chaoyan gradually drank more and more water. Seeing this, Xue Lizi couldn't help but stop talking about serious matters and asked him: "Wu Lang, are you hungry?"

After all, even Xue Lizi couldn't stand the smell of this food.

I couldn't figure it out, so I thought it was a restaurant.

Not to mention that the fragrance spread everywhere, even the banquet banquets in ordinary large restaurants could not emit such a strong smell...

It's really strange. What delicious food was cooked in the kitchen today?

Fortunately, as soon as he arrived, Wulang kept him for lunch.

Xue Lizi thought to herself: Fortunately, it tastes good, but after all, she has eaten everything in her travels, so she is not that greedy.

Just looking at Wulang, who had always been cautious, why did he become a little impatient?

A smile flashed across Wen Chaoyan's cold face: "Yes. Senior, it's a joke. It's been a long time since I've had a bite of food from the girl at home, and it really makes me miss her dearly."

Sherry:! ! ! ? ? ?

He felt that the Wen Chaoyan in front of him seemed to be a completely different person.

Wu Lang's temperament... is he still greedy for this food?

And in these days of getting along, this is the first time Xue Lizi has seen a smile on his face, right?

Xue Lizi couldn't help but become curious. Who are Wulang's current family members... In his opinion, they seem to be extremely precious?

The ribs had been stewed until they were tender and falling off the bones, so Jiang Wancheng threw the lettuce in.

After stewing for another quarter of an hour, the fragrance of lettuce overflowed from the clay pot and casserole, and the lettuce had already been stewed until it was soft and rotten, and would break when poked.

Next is the fat intestine. After adding the radish, when the radish is also soft and rotten, sprinkle a large amount of green onion slices.

Immediately afterwards, Jiang Wancheng moved the pot off the small stove and began to make the dessert brown sugar glutinous rice dumplings.

After working all morning, Jiang Wancheng himself was already dripping with sweat after all the dishes on the table were finished.

She fetched water and went back to the room, wiped her sweat, changed into clean clothes, and then came out again.

The weather was nice in spring, so Jing Niang greeted and set up another larger table from the house.

Just as they were about to put the dishes on the table, the wind picked up and asked Xue Lizi to go back for dinner.

Xue Lizi asked him: "What did you do today?"

Fengqi: "Snow vegetable noodles."

Xue Lizi stopped in disgust: "You can eat by yourself, I will eat here at noon today."

Feng Qi looked at the big table in the yard with some curiosity, and there was already a large basin of lettuce and ribs on the table.

Fengqi's eyes fell on it, motionless.

You know, he usually likes to eat pork ribs the most.

However, Master's taste has always been light and vegetarian, and he doesn't eat much meat, so they can only eat it once a month.

(End of this chapter)