In the morning, Ah Hu went to the small restaurant opened by Lin Mo early and bought several big bags of steamed stuffed buns. Fresh meat stuffing, shallot stuffing, shiitake mushroom stuffing, beef celery, cabbage and pork. I bought some flavors. I also bought preserved egg and lean meat porridge. After buying good things, Ah Hu couldn’t wait to stuff a fresh meat bun into his mouth. Chewing and chewing, he stretched his brows in satisfaction. Although Lin Mo was not there, the steamed stuffed buns in the store still tasted the same, one word, fragrant. Although Han's father and Han mother were born and raised abroad, but because of family reasons, except when socializing, almost three meals a day are eaten. It is Chinese food. Breakfast is often porridge, eggs and fruits, as well as some delicate side dishes, and buns are rarely eaten. Even if I do it occasionally, it is mostly stuffed with beef, chicken, and fresh shrimp, and pork stuffing is rarely eaten. Father Han tasted several flavors, and unexpectedly liked the one with shallot and pork stuffing. He ate more than a dozen of one flavor, and the nutritionist next to him frowned.
Mother Han likes the taste of shiitake mushrooms. When I was at home, the chef at home made steamed buns with this taste, but the ones I ate today are obviously a little more tender and smooth. At such an old age, Han Mu still maintains a good figure. On the one hand, she has benefited from her persistent exercise all year round, and on the other hand, she has effectively controlled her diet. After years of control, Mother Han is not a person with a heavy appetite, but today she felt like she couldn't stop her mouth, and she almost got full when she didn't pay attention.
To be precise, this feeling of 'can't stop talking' started after I met Lin Mo and ate his dishes from time to time. Mother Han asked Ah Hu before she found out that these buns were actually sold in Lin Mo's shop, and Ah Hu even explained how he went to queue early in the morning and snatched these buns among a large number of people. After getting along for more than ten days, Mother Han liked Lin Mo from the bottom of her heart. Hearing what Ah Hu said, she couldn't help but put a gratified smile on her face.
"It's really hard for him to be in his teens, how can he cook so many delicious things?" Mother Han sighed while holding her son's hand.
Han Xun did not dare to reveal the secret of Lin Mo's rebirth, and said with a smile: "This is talent, maybe it is inherited from the second grandpa and aunt Rui."
Han Mu smiled and said, "What nonsense, are chemistry experiments and cooking the same thing?"
Han Xun made nonsense: "Why didn't it happen for a while? Look, those stuffs with salt, pepper, and monosodium glutamate are messy seasonings, which are more and which are less, and the tastes of the things are different. The same is true for chemical experiments. I want to do it. What, all kinds of chemical raw materials are weighed and weighed, measured and measured, and if you make a mistake, you can’t make what you want. So, do you think it’s a matter of time?"
Han Mu followed Han Xun's thinking, and felt that it made some sense, but the difference between cooking and chemicals... Han Mu found that she was almost surrounded by her son, stared at him and said, "It's all nonsense."
"Where am I talking nonsense, look..." Han Xun argued hard, and the morning time passed without knowing it.
In order to entertain Han Xun's family, Lin Mo got up early and cooperated with his grandmother to grind the soybeans soaked there yesterday into soybean milk with the stone mill at home. In Qingtong Village, bean curd is one of the essential delicacies for entertaining guests. The old lady has been making bean curd all her life, and the bean curd she ordered is white and tender. Even if Lin Mo did it himself, it might not be better than this.
Before ordering bean curd, you need to boil the puree first. After the puree is boiled, you need to filter the bean dregs with a dense cloth bag, and then boil it to become soy milk. Lin Shu was holding a large bowl, and asked his grandma to fill it up for him like a greedy cat. The old lady has always spoiled him, filled a bowl full for him, and reminded him: "You drink less, freeze it in the refrigerator and drink it slowly, otherwise you won't have enough stomach for tender bean curd in a while."
Lin Shu's head is like a chicken pecking at rice. The freshly stewed tender bean curd is the most fragrant. It doesn't matter whether it is fried with sugar or chili. The spicy tofu that my brother mixed for him last time had shredded chicken in it, which was very delicious, and I asked my brother to make it for him later.
"Grandma, I still need to make some old tofu, and ask my brother to make fried tofu for me."
"Okay." The old lady agreed.
Lin Mo killed ducks in the yard. The ducks were bought by the old lady and the villagers and raised for several years. Unlike chickens, the older the chickens, the more poisonous they are, while the older the ducks, the more nourishing they are. Slowly fades with age. In summer, the heat is heavy and it is easy to make people lose their appetite. The old duck meat is warm but not hot. Add some pickled peppers and sour radish and simmer slowly. The stewed duck meat is soft and delicious. .
Besides the old duck, Lin Mo also slaughtered two ducks raised by Wang Shuan on the barren hill. These ducks have been raised to such a large size that they have never eaten a grain of feed. The food is piled up for them to eat all day long. Their intestines are so fat that their intestines are full of oil. However, the growth cycle is not long. It is best to roast beer duck.
After the duck was killed, Dad and Xiaopang sat beside him and plucked the feathers. Lin Mo sharpened his knife and slaughtered the other two little tender hens. He didn't want to kill them in the hot weather. After watching the beggar chicken on TV, the little fat pier has been very envious and said it many times Let Lin Mo do it for him. Lin Mo thought that this is the time when the lotus root leaves grow the best. The hens raised on the mountain have just grown up and haven't started laying eggs yet. They are fat and tender, and they are just right for beggar chickens. Beggar chicken needs to be simmered slowly over a fire, so Lin Mo simply set the staple food at noon as rice in bamboo tubes. Bamboo tube rice can be steamed over water, but it is the most fragrant when roasted over fire. There happened to be bacon at home, and some dried wild mushrooms were added. Just thinking about the taste, Lin Mo swallowed.
Lin Mo had eaten this authentic bamboo tube rice grilled over charcoal when he traveled to Yuncheng in his previous life, and the taste is still unforgettable. To Lin Mo's surprise, when he proposed to cook rice in bamboo tubes at noon, his father actually said that he could burn it. After asking, I found out that when my father was young, in order to please my mother, after asking my mother how to do it, I figured it out myself. Dad went out early in the morning and cut dozens of bamboo knots and came back. After the father and son took care of the chickens and ducks, he and Lin Shu poured in the rice and meat that Lin Mo had prepared in proportion through the small opening at one end of the bamboo knots, and used the excess The lotus leaf and mud seal the small opening. Lin Mo stuffed red dates, diced meat in sauce, diced ham, shredded scallops and various seasonings into the belly of the processed chicken, then wrapped the whole chicken with lotus leaves, tied it with twine, and smeared layer after layer on the outside. Thick wet soil, to be baked.
There was no special barbecue tool at home, so Lin Jian dug out a large old iron pot from the utility room, found the smallest steel wire mesh used for bacon, and put it on top of it. The joint is placed in the middle and the beggar chicken is placed at both ends to simmer. It didn't take long for the fragrance of bamboo and lotus leaves to disperse at the same time. Lin Shu and Ah Hui squatted beside the pot without fear of the heat. One person and one dog stared at the beggar chicken wrapped in soil with wide eyes, and the other swallowed quietly. Drooling, one sticks out his tongue covetously.
In addition to chicken and duck, Lin Mo also steamed a Guizhou fish. Guizhou fish with few thorn meat is fresh and tender. At this time, the green peppers in the ground are spicy, so chop them finely, add tempeh and tea tree mushrooms, put various seasonings, wrap in tin foil and steam over water. Steamed, the spicy fragrance is overflowing, and the fish is tender and spicy. The green pepper and tempeh in it can make people eat several bowls of rice.
These are the main dishes, and the rest are some mixed and stir-fried vegetables, such as shredded eggplant, cold cucumber, cold preserved egg, dry-stir-fried bitter gourd, vegetarian fried small pumpkin, sweet and sour lotus root, green pepper shredded pork, wood shredded pork , fried pork with bamboo shoots, and also cooked three delicacies soup and cabbage ball soup.
After ten o'clock, when Han Xun's family arrived, Lin Mo was busy in the kitchen. The family was small and there was no decent living room, so Lin Jian sat with them for a while, and after the rice in bamboo tubes was cooked, Lin Shu stayed there to watch the beggar chicken, and he took them for a walk outside.
Qingtong Village is just an ordinary small farm, with only rice fields stretching as far as the eye can see, and no particularly beautiful places. The barren hills have just been developed, and only a few seasonal vegetables are planted on the periphery. The mountains are full of weeds and flocks of chickens and ducks. Nothing to see here.
After Lin Jian took Mother Han and the others to burn incense for Cheng Huanhuan, they walked around and returned home. Mother Han asked Lin Jian a lot about Cheng Huanhuan, but Han Xun didn't seem very interested, so he slipped to the kitchen to help.
As for him, the eldest and young master who doesn't distinguish between grains and grains, if he goes, it will only be a disservice. The kitchen was not big, and Han Xun looked even smaller when he walked around in it. Lin Mo thought he was in the way, so he directed him to serve dishes and set the table. After Ah Hu helped Han Xun set up the two tables in the yard and served the dishes one after another, Lin Mo's last cabbage ball soup was ready and started.
After entering the table, everyone ate and chatted, and before they knew it, all the dishes on the table were wiped out. Undoubtedly, bamboo rice, sour radish and old duck soup, and beggar's chicken received the highest praise. Father Han managed to finish two tubes of bamboo rice and drank two bowls of old duck soup by himself. Han Mu and Han Xun's mother and son smashed the steamed fish with tears in their eyes. It was so spicy that they couldn't breathe, so they ate it desperately. Little Ailun still had the only life to eat steamed eggs. Lin Shu saw that he was plump and had a pair of beautiful emerald eyes, and he liked it very much. After asking the parents for instructions, he crushed the overripe red dates in the belly of the beggar chicken. give him. It was rare for Alan to change his taste, and he still wanted it after eating. Mother Han was afraid that he would not be able to digest the red dates that had sucked enough oil, so she refused to give him any more.
After dinner, Lin Shu obediently went to wash the dishes and tidy up the kitchen. Mother Han continued to chat with Lin Jian and the old lady about Cheng Huanran. Lin Jian carefully took out an old pendant from the crack of the bed. The silver necklace on which the pendant was originally hung had been sold many years ago for money to treat Cheng Slowly. The pendant was the only relic Cheng Huanhuan brought from her natal family. The heart-shaped pendant was opened, and inside was a small half-length photo of two people. Although the people in the photo were so small that they could hardly be seen clearly, Mother Han recognized them at a glance. The woman in the white shirt is her cousin.
Holding the pendant, Mother Han couldn't help sobbing and weeping: "...do you have any pictures of Luan Sui? I want to see her..."
Lin Jian's body froze, and he shook his head in pain. Cheng Huanxuan didn't like to take pictures very much when he was alive. At that time, his family was very poor, and he only took a few photos when they got married. During Lin Mo's 100th day, Cheng Huanxuan mentioned that he wanted to take a family portrait, but the family really had no money. Until Cheng Huanxuan passed away, the photo was not taken, which became Lin Jian's eternal regret. Later, after Wang Yanyan married in, while Lin Jian was not at home, she burned all of Cheng Huanxuan's photos. So much so that Lin Mo grew up to such an age that he had never seen his mother in two lifetimes. This small pendant was used by Lin Jian as a token to look for Cheng Huanxuan's family in the future, and he kept it close to his body, so he survived.