Chapter 261 Preparing food
“In the history of Chinese coinage, is there any record of the use of stamping technology?”
“No!” This godfather knew very well: “I have never heard of it!”
"Really? We in China have been casting copper shells through the casting method since the Shang Dynasty. For currency, is this stamped Xin Dynasty Shengwen Daquan fifty copper coin considered proof that Wang Mang is a time traveler? "
"You do have a richer imagination than me, and you deserve to be better than me in the literary world? Damn it." The godfather shook his head and sighed: "This world is yours..."
"After the Spring Festival, I will go to the capital of Shu to meet my ancestors and uncles. Do my godfather and godmother have anything to tell me?"
"Well, several important cultural relics have been discovered and the manuscript has been officially completed. "Jiachuan Dialect Exegesis", the first volume of "Sichuan Flavors", and the fourth edition of "Shuowen Jiezi" are almost enough, right? Can't we add the bamboo weaving part of "Jiachuan Local Skills"?
< br>"I didn't...that's not what I meant..." Zhou Zhi was left speechless by his godfather's zero points of human sophistication: "Forget it, pretend I didn't say anything, the things were delivered and left!"
On New Year's Eve, I had dinner at my fourth cousin's house. On New Year's Eve, I had dinner at Zhou Zhi's house. This year, my third sister's boyfriend came to visit, so it was very solemn. Zhou Zhi asked Sun Damao to pick up the tricycle and went to Rongshan Town to pick up his eldest sister. .
The eldest lady even fainted on the river boat, let alone other vehicles. The three-wheeled motorcycle was ventilated from all sides and could be driven slowly, stopping while walking. Zhou Zhi and the eldest lady were chatting all the way. She pulled him to Jiachuan.
In addition, the eldest cousin, eldest cousin-in-law, third sister, Liu Dachuan, they sit in the small public seat.
My little niece Dongdong made a fuss about riding a three-wheeler, and also sat in front of Zhou Zhi, holding the faucet. Whenever she passed a car parked on the roadside, she would shout: "Didi di" ——The car is coming!”
Why does it have to be a car parked on the roadside? Because no one with three wheels can catch up with it on the road.
We set off from Rongshan early in the morning and didn’t arrive at Jiachuan until after ten o’clock.
Although the eldest lady and grandma are only a dozen miles apart, their legs and feet are not very flexible, and they have not been able to see each other for two years. Now when she sees her grandma, the eldest lady can't help but want to Wipe away tears.
"Don't drop the beans during the Chinese New Year." Grandma held the hand of the eldest daughter, who was half a parent, and her lips were trembling: "You have to learn from Dongdong!"
Dongdong is full of joy. The house is messy Fleeing, Zhou Zhi stepped forward and said with a smile: "Grandma, please give the eldest lady a red envelope. I'll be happy if I appoint you." "I don't know what What a joke!”
“I’m going to eat elbows this year.” Dad took off his apron and said, “After eating, I went to the sky building to take pictures. I don’t have to go to the photo studio this year. I can also practice my elbow photography skills. After it came out, I dared to use the stand. "
Those who use tripods these days must be professionals. When my father saw Zhou Zhi playing with a tripod, he felt that this kid had officially graduated in photography skills.
"Let me help you too, together with Ziyuan." Liu Dachuan wanted to show off.
"No need." Zhou Zhi said: "Third sister, aren't you going to see your classmates? Go quickly, we will have dinner on time at 12 noon!"
At this time, the door was busy. When I got up, my aunt, Brother Dayong and Sister Xiaojuaner arrived.
“Sister Xiaojuaner didn’t go back this year?” Zhou Zhi was a little surprised: “I thought you went back to your hometown.”
“Isn’t this just a stall? Things are still going on. There’s a lot to understand.” Sister Xiaojuaner was wearing a water-red sweater today. He wears a camel-colored thick woolen coat, and underneath he wears slightly turned-down jeans and high-heeled leather boots. His hair has also been permed, just like the intellectuals in the factory who wear noodles and white coats, and wear long aprons at the stalls. Wearing a white hat and white sleeves, they look different and look delicate and charming.
"Xiaojuan'er may have done it. Now she has delivered goods to several restaurants!" The aunt said happily: "Didn't that restaurant on Ma Street order another batch of pickles two years ago? It cost us all the money. No more, we Busy cooking, it’s already twenty-nine in a blink of an eye.”
“Oh, I’m so busy. I’ll go to Zaolingqiao early tomorrow to help.”
“ How dare you ask for the heirloom gang? "Busy." Dagu said, "I've prepared everything. Three steamers and nine buckles are simple." "Hehehe," Zhou Zhi smiled: "My family is about the same."
Three-steamed and nine-cooked dishes are traditional dishes served at the Sichuan "Nine Dou Bowls" banquet in the old days. The most fundamental reason is that it is convenient. It can be prepared on the first day and steamed in the morning of the next day. There is no need to let the chef do it. Even if you are busy, you can still create a full table.
The arrival of the eldest daughter this year also makes the eldest daughter even more happy. Both of them are the eldest daughters, and they bear far greater family responsibilities than other younger brothers and sisters in the family. If the father was raised by the eldest sister, then the eldest daughter and the like The annual salary used to subsidize the younger siblings in the family, and now it still often subsidizes the next generation of younger siblings.
After a while, the fourth cousin's uncle and the fourth cousin's sister-in-law also arrived. The modified wheelchair can easily go up and down the stairs. Although the fourth cousin's small courtyard is not used most of the time, Zhou Zhi still gives it to the fourth cousin's sister-in-law. One is ready.
It was lively again.
When the elders meet, the old Longmen Formation can be dragged across the river. Just counting the villagers who have come to visit grandma and their current living conditions is enough for everyone to talk about for several days.
The eldest cousin and eldest cousin-in-law asked Shang Dongdong to go out quickly. The eldest cousin-in-law had relatives in her natal family and wanted to bring gifts to visit.
Sister Xiaojuaner had already taken off her coat and went into the kitchen to help with Brother Dayong.
The three-steamed and nine-duck dishes feature both meat and vegetables, as well as soups and vegetables, but the dishes are not monotonous.
Steamed chowder, crispy meat soup, steamed pork with rice flour, chicken, duck, salty and sweet braised pork belly, steamed elbow, and braised trotters, these dishes are all classic.
And the various flavors can also be fine-tuned.
For example, steamed chowder can be simple garlic, green bamboo shoots, heart tongue, and more high-end seafood, magnolia slices, fungus, and yellow flowers.
For example, the crispy meat soup can be pure crispy meat with taro as the base, or it can be a more advanced "fragrant bowl", crispy meat croquettes, quail eggs and egg skin rolls, with silk ribbons as the base.
The steamed pork can be steamed with rice flour, steamed with bream and pepper, and there are a wide variety of meat and vegetable options.
More than ten bowls of all these dishes, such as steamed pork with vermicelli, braised pork with salted rice, and pork with sand, were prepared yesterday and kept in the refrigerator. Guests will come to the door during the Spring Festival, so you can take them out and add a few more dishes at any time.
The stock is also made in a large pot.
This year Zhou Zhi specializes in seafood dishes, so the steamed chowder uses sea cucumbers sent by the third brother and the sixth sister, plus garlic, green bamboo shoots, heart tongue and belly magnolia slices.
In addition to the crispy meat croquettes, quail egg skin rolls, and silk ribbons, shrimps are also added to the crispy broth.
The chicken is added with cuttlefish, and the duck is added with skin.
These are semi-finished products that were processed yesterday. Prepare the ingredients and put them into a big bowl this morning. Just pour the broth on them and steam them in a pot.
The remaining dishes that require careful preparation are actually braised eel and Dongpo pork elbow.
The pork elbows were almost cooked in the stock yesterday, and now they can be served as a quick dish.
The braised eel is the eel brought by Hu Sanye. Originally, we should eat "stem fish" during the festival, that is, a large piece complete from beginning to end is the traditional way to open it, but we have no choice but to prepare "stem fish" carefully. My only skill is steaming, but I am not able to get top-notch Jiangtuan like my fourth cousin, so I have to settle for the next best thing.
(End of this chapter)