Zhuang Cui was extremely worried about Xia Mingyue talking to a stranger alone, but she didn't want to interfere too much in Xia Mingyue's personal affairs, so she had to keep watch not far away.
Seeing that he never came out of the alley, and vaguely hearing him crying and laughing, I became even more worried.
"Nothing."
Xia Mingyue responded and walked out of the alley with An Yunji.
The intimacy between the two made Zhuang Cui very surprised, "Madam, this is..."
"This is my brother." Xia Mingyue briefly introduced, "Yunji, this is Madam Zhuang."
"Hello Madam Zhuang."
"Hello Mr. Lang."
The two exchanged simple greetings. Zhuang Cui looked at Xia Mingyue with a face full of joy, "Congratulations, madam."
In troubled times, it is common for relatives to be separated, and it is even more common for them to not hear from each other for many years, even for several years. There may be some news in the end, but most of it is sad news.
There are very few people who can reunite with their biological brothers like Xia Mingyue.
This is indeed something worthy of congratulations and enviable.
Zhuang Cui swallowed the anger that was almost sighing, and even concealed the loneliness in his eyes. He only said to Xia Mingyue and An Yunji, "Madam and husband have not seen each other for many years. We have just reunited. There must be something." There’s a lot to say, but the mooncake stall is almost sold out, so Zhuguo and I can just keep an eye on it.”
“Then I’ll do the hard work for you two.” Go back, you will go back early at noon, and I will prepare delicious food for you.”
I have been busy opening Yipin Guo and making mooncakes for the past few days. It has indeed been some time since I have tasted Xia Mingyue. After hearing this, the greedy beasts in Zhuang Cui's stomach seemed to be awakened, and they all looked forward to it.
Zhuang Cui swallowed and nodded hurriedly, "Okay, we must go back early."
After explaining the mooncake stall, Xia Mingyue and Zhou Renteng also informed them, and then went to meet An Yunji first. and return home.
After pouring a cup of tea for An Yunji and serving some dried and fresh fruits, Xia Mingyue dove into the kitchen.
锵锵锵锵.
Dong-dong-dong-dong.
Zila Zila.
Gurgling...
Accompanied by the successive sounds are bursts of rich aroma wafting from the kitchen.
An Yunji sat obediently next to the table in the yard, sniffing hard and inhaling all the aroma into his stomach. He poked his head into the kitchen to see what was being done. What are the delicious ones.
Amidst An Yunji's anticipation, plates of food were served on the table.
Stir-fried pork belly with black cabbage and pork belly with skin in cold water. Add onions, ginger, dried chili peppers, Sichuan peppercorns, white wine, etc. and cook for a meal. Take it out and poke dense holes with bamboo skewers. After the soy sauce is fully colored, heat the oil slowly. Fry the pork belly slices. After a cup of tea, take them out and soak them in boiling water to fully peel off the skin of the pork belly.
Cut the tiger-skinned pork belly into thick slices and place them evenly on the plate. Add soy sauce, glutinous rice flour, pepper, salt, etc. and stir evenly. Then put the skin side down and place evenly in the bowl. .
Steam it for two quarters of an hour. After it is out of the pot, pour the whole bowl onto a plate and serve it to the table. Pick up the bowl again when it's time to eat.
With the heat maintained by the bowl of meat on the plate, the aroma of the meat is more intense, and the oil splashes in the soup produced in the bowl during steaming are also very even and beautiful, making it look delicious. The meat has a mellow and rich flavor, a soft and glutinous texture that melts in your mouth, the lean meat is tender but not sticky, and even delicious.
The meat slices of the pork belly are cut generously and thickly, and it is very filling and satisfying in one bite.
An Yunji ate happily, and even developed the habit of being informal in the military camp. At this time, he directly stuffed a whole piece of meat into his mouth, and the sides of his cheeks were completely bulging, like a squirrel.
After a few simple chews, An Yunji couldn't wait to swallow the meat slices, then took a large piece and put it in his mouth...
Braised lamb trotters, using Yipinguo Na Slaughter Fresh sheep hooves left over from the time of living sheep, clean them and put them in a pot under cold water to fully remove impurities and scum. Add a small amount of rice wine to the pot under clean water to remove the fishy smell. Boil until soft and rotten, then pour it into a pot with sugar color, add star anise, cinnamon, Stir-fry the ginger slices, etc., then add water, soy sauce, etc. and simmer for a quarter of an hour.
After the lamb's trotters were completely soft and tasty, the fire dried up the soup, and Xia Mingyue brought the braised lamb's trotters in front of An Yunji.
The sheep's hooves are so soft and fall off the bones that they melt in your mouth. With one mouthful, the bones are pulled out directly, leaving a mouthful of soft gelatin in your mouth. You can swallow it completely without chewing at all.
Eat it while it's hot, slightly scalding your mouth, the taste will be better and the texture will be better.
An Yunji understands this and is not afraid of the braised pig's trotters being a little hot when eating. After taking a bite, he sucks in a few breaths of cool air before chewing wildly.
The four words "enjoy" became concrete in an instant.
Seeing An Yunji eating happily, Xia Mingyue was already smiling, and she kept bringing the food to her.
Smooth pork slices are made from the most tender tenderloin slices, cut thin enough, stir-fried over high heat and oil, the slices of meat slide quickly through the pot, and then stir-fried with fresh green pepper and cucumber slices, a combination of meat and vegetables, extremely smooth and tender, Fresh and delicious.
Cut the coir raincoat cucumber into uninterrupted and connected slices. Marinate the whole cucumber with salt for a while, then pour in the juice of shredded ginger, sugar, salt and vinegar brewed with boiling water, and then pour a splash of Spoon the hot oil cooked with Sichuan peppercorns...
Marinate for half an hour before eating. It is sour and spicy, crispy and delicious, and is the best way to relieve oil and greasiness.
I have just eaten a lot of braised pork trotters and braised lamb trotters, and it is most suitable to have a few bites of coir raincoat cucumbers.
Cold shredded lettuce, peel and cut fresh lettuce into thin strips, blanch slightly in boiling water, remove from cold water, and pour hot oil sauce cooked with garlic cloves, millet pepper, salt, white sugar, and Sichuan peppercorns. Garnished with some soy sauce and balsamic vinegar, it tastes crisp and delicious, and is an appetizing meal.
Tofu dipped in sauce, fresh tofu bought on the street is steamed in a pot, cut into one-inch cubes, and dipped in hot oil with peppercorns, star anise, green onions, ginger slices, chili noodles, and minced garlic. The sauce is fragrant and delicious...
Xia Mingyue has been staying in the kitchen, busy from almost noon until the sun sets.
The table in the courtyard was full from lunch to still full at dinner.
An Yunji had already been fed a lot of burps, but when he thought that these meals were not just food, but the absolute love from his sister, he still kept stuffing his mouth.
An Yunji thought and acted like this, and so did everyone else.
Eat happily, enjoy eating, and eat happily.
I am happy because I can enjoy so many delicious meals made by Xia Mingyue, and even more happy because Xia Mingyue can be reunited with her brother.
Equally happy was Wu Jin.
But soon, Wu Jin couldn’t be happy anymore.
Because An Yunji. (End of chapter)