Riding the wind of rebirth

Chapter 260
"In the history of Chinese coinage, is there any record of using stamping technology?"

"No!" The godfather said very clearly, "I've never heard of it!"

"Is that so? We Huaxia have been making coins through the casting method since the casting of copper shells in the Shang Dynasty, so this stamping of fifty copper coins from Xin Dynasty Yashengwen Daquan, is it a proof that Wang Mang is a traverser?"

"You are indeed more imaginative than me, and you deserve to be better than me in the literary world." Godfather shook his head and sighed, "This world should belong to you..."

"After the Spring Festival, I'm going to Shudu to meet my grandpa, grandpa, and uncle. Do godfather and godmother have anything to tell me?"

"Well, a few important cultural relics have been discovered. The officially completed "Jiachuan Dialect Exegesis", the first volume of "Sichuan Taste", and the fourth edition of "Shuowen Jiezi" are almost enough? Add the bamboo weaving part of "Jiachuan Local Skills"?"

"I didn't...that's not what I meant..." Zhou Zhi was left a little speechless by his godfather's zero-point worldly sophistication: "Forget it, just pretend I didn't say anything, the things have been delivered, let's go!"

On New Year's Eve 28, I ate at my fourth cousin's house, and on 29 at Zhou Zhi's house. This year, my third sister's boyfriend came to the house, so it was very solemn. Zhou Zhi asked Sun Damao to pick up the three-wheeled motorcycle and went to Rongshan Town to pick up the eldest lady.

The lady is even dizzy on river boats, let alone other vehicles, the three-wheeled motorcycle is ventilated in all directions, and you can drive slowly, stop while walking, and Zhou Zhi chats with the lady all the way, finally dragged her to Jiachuan .

In addition, big cousin, big cousin, third sister, Liu Dachuan, they sit in the small public.

The little niece, Dongdong, clamored to take the three-wheeled ride, and sat in front of Zhou Zhi, holding on to the faucet. Whenever she passed a car parked by the side of the road, she would yell, "Beep—the car is coming! "

Why must it be a car parked on the side of the road, because the three-wheeled car can't catch up with any car driving on the road.

We set off from Rongshan early in the morning and arrived at Jiachuan after ten o'clock.

Although the eldest lady and grandma are separated by more than ten miles, they are not very flexible in their legs and feet, and they have not been able to see each other for two years. Now when they see grandma, the eldest lady can't help but shed tears.

"Don't drop the beans during the Chinese New Year." Grandma took the hand of the eldest daughter who was half a parent, her lips were trembling: "You have to learn from Dongdong!"

Dongdong was running around the room, Zhou Zhi stepped forward and said with a smile: "Grandma, you can also give the big lady a red envelope, and the big lady will be happy if she appoints it."

"Just a thick-skinned elbow!" The eldest lady burst into tears and laughed, "I don't know what a joke is!"

"This year I made it with elbows." Dad took off the apron: "After eating, I went to Tianlou to take pictures. This year, I don't need to go to the photo studio. The skill of taking pictures with elbows has been practiced, and I dare to use it."

People who use tripods these days must be professionals. My dad has seen Zhou Zhi playing with a tripod, and he feels that this kid's photography skills have officially graduated.

"Let me help out too, together with Ziyuan." Liu Dachuan wanted to show off.

"No need." Zhou Zhi said, "Third Sister, don't you want to see your classmates? Hurry up, we will have dinner on time at twelve o'clock at noon!"

At this time, the doorway became lively, but it was Dagu, Brother Dayong and Sister Xiaojuan who arrived.

"Miss 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 mess? There are still a lot of things to sort out." Sister Xiaojuan was wearing a water-red sweater today, with a camel-color thick woolen coat on the outside, and bootcut jeans and high heels underneath. Leather boots and hair permed. It is different from the intellectuals in the factory with clear water noodle hairstyle and white coat, and the appearance in the booth wearing a long apron with a white hat and white sleeves. It looks delicate. charming.

"Xiao Juan'er may have done it, and now she has delivered to several restaurants!" The aunt said happily: "Isn't this the restaurant on Ma Street that ordered another batch of pickles a year ago, and tossed Kudier for us?" No, we are busy cooking, and it will be 29 in a blink of an eye."

"Oh, I'm so busy, I'll go to Zaoling Bridge early tomorrow to help."

"How dare you ask for help from family treasures." The aunt said cheerfully, "I have prepared everything. It's easy to steam three times and nine buckles."

"Hey hey," Zhou Zhi smiled, "My family is similar this year."

Three steams and nine buckles are the traditional dishes of Jiachuan's "Nine Dou Bowl" banquet in the old days. The most fundamental reason is that it is convenient. It can be prepared on the first day and steamed the next morning. Can make a big table full.

The arrival of the eldest sister this year also made the eldest daughter very happy. Both of them are the eldest daughters, and they bear more family responsibilities than other younger siblings in the family. annual salary, used to subsidize younger siblings in the family, and still often subsidizes the next generation of younger siblings.

Not long after, the fourth cousin and sister-in-law also arrived, and 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 prepared one for the fourth cousin.

It was a lot of fun again.

When the elders meet, the old Longmen Formation can lead them across the river. Just counting the folks who have visited grandma and their current living conditions are enough for everyone to talk about for a few days.

The eldest cousin and the eldest cousin asked Shang Dongdong to go out as soon as possible. The eldest cousin's natal family still has relatives, and they wanted to bring gifts to visit.

Sister Xiaojuan'er had already taken off her coat, and went into the kitchen with Brother Dayong to help.

The three-steamed and nine-cooked dishes feature both meat and vegetables, as well as soups and vegetables, but the dishes are not monotonous.

Steamed miscellaneous stew, crispy broth, steamed pork with rice noodles, braised chicken, braised duck, salty and sweet roasted white, steamed elbow, braised hoof, these dishes are all classics.

And various tastes can also be fine-tuned.

For example, steamed chowder can be simple garlic, lettuce, heart and tongue, or more high-end seafood magnolia slices, fungus and yellow flowers.

For example, 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 egg skin rolls, and silk as the base.

Steamed meat with flour can be steamed with rice flour, or steamed with bream and chili peppers, and there are many kinds of meat and vegetables to choose from.

All these dishes, such as steamed pork with rice flour, salty roasted white meat, and pork with sand, have already prepared more than ten bowls yesterday and put them in the refrigerator. If guests come to the door during the Spring Festival, you can take them out and add a few more dishes at any time.

The broth is also made in a big pot.

This year, Zhouzhi mainly focuses on seafood dishes, so the steamed chowder uses sea cucumbers from Sange and Xiaoliujie, plus garlic, lettuce, heart, tongue, and magnolia slices.

In addition to the crispy meat croquettes and quail egg rolls, the crispy broth is also served with shrimps.

Cuttlefish is added to the chicken, and skin is added to the duck.

These are semi-finished products that were processed yesterday. After preparing the ingredients, put them in a big bowl this morning, pour them with broth and steam them in a pot.

The remaining big dishes that need to be prepared by Zhou Zhi are actually a braised eel and a Dongpo elbow.

The elbows were almost cooked in the broth yesterday, and now they can be served as a quick dish.

Braised eel in soy sauce is an eel brought by Mr. Hu. Originally, we should eat "stem fish" for the festival, that is, a large whole from the beginning to the end is the traditional way to open it. There is only one steaming that can be used for his craft, but he can't get top-level Jiangtuan like the fourth cousin, so he has to settle for the next best thing, and do what he has.

(End of this chapter)