Spring is coming

In addition to the year, month and ten days, the commonly used day counting method nowadays is the Seven-year Calendar, which takes the days of the sun, moon, fire, water, wood, metal, and earth as a cycle.

That is to say, Mo Jingchun needs to prepare seven food lists every season and change them in turn. Repeat the past, and start preparing dishes from the Sunday food list every seven days.

The main dishes are sheep tripe soup, hibiscus meat, mushroom braised chicken, shrimp oil tofu, spicy stir-fried winter mustard, chicken gravy noodles, and braised three bamboo shoots. There are seven dishes in total, and they are the ones she uses to "liven up the excitement" in the seven food lists. dish.

Wash the lamb tripe, boil and shred it, simmer it with this soup, add pepper and vinegar.

This method of making lamb tripe soup is somewhat similar to the flavor that people in the northwest like to eat, which is sour, spicy and appetizing.After one bowl, the thickened soup flows through the throat, making people feel warm from the heart to the stomach.

On a cold winter day, when the cold wind blows in front of the guests, this soup tastes best.

There is another theory about the origin of this bowl of soup. In the past, the cook who opened a mutton restaurant would put the whole sheep into the pot and cook it for many years, and this pot of old soup was always simmering.

As time went by, there were always bits of haggis left unpicked.One day the chef himself found out and didn't want to waste it, so he picked out the offal such as sheep tripe and intestines and ate it, only to find that it tasted very delicious.

The cook thought it was profitable, so he fished it out and sold it. It became famous and the dish of sheep tripe soup was passed down.

Furong meat is sliced ​​from lean pork, dipped in soy sauce, and air-dried for an hour.

Then use two ounces of prawn meat and lard, cut it into the size of a dice, put one shrimp and a piece of meat, put the shrimp meat on the pork, beat the two together hard, and scald them with hot water.
Boil half a pound of vegetable oil, place the meat slices in a copper spoon with holes, and pour the hot oil back and forth until the meat is cooked through.

Then mix half a cup of soy sauce, a cup of wine, and a cup of chicken stock and bring to a boil. Pour it on the meat. Sprinkle the steamed pork powder and green onions and peppers before serving.

When making hibiscus meat, don't waste the peeled shrimp heads, use them to stir-fry shrimps and fried tofu.

The work was finally accomplished, and Mr. Yin and the couple came one after another.

At this moment, everyone she invited to taste the dishes has arrived.

"It smells so good!" Mr. Yin had a carefree attitude, and Mo Jingchun could hear him yelling from the kitchen.

There was also Mo He's greeting: "Master Yin, come as soon as you come. Why did you bring so many things?"

"It's not my style, Yin Zhengren, to eat with bare hands. Sister Mo, just accept it!"

Mo Jingchun poked his head out from behind the curtain to check the situation and caught their eyes. Everyone was overjoyed: "Miss Jingchun, is your kitchen connected to the front?"

It turned out that she had cut a hole in the wall between the kitchen and the shop and built a table, from which Mohe would bring the dishes.

I usually use a cloth curtain to block it so that no one can smell the fumes filling the room.

"Brother Yin, what good things have you brought?" She leaned against the small window, eyes wide open. Yin Zhengren immediately carried it over and handed it to her: "Yun Pian Cake, Ruyi Cake, Green Jade Cake"

"Thank you, Brother Yin!"

She quickly brought out the remaining dishes, and the large round table was used when there were many people.

Everyone's attention was attracted by the seven dishes in the middle that looked good and tasted great. Although the other dishes were also delicious, the protagonist could tell at a glance.

"Mr. Guo, please go first."

After everyone showed their humility, Guo Bi burst out laughing and said, "Okay, okay! Then I'll try Jingchun's noodle dumplings first."

Mr. Guo is from the north. He didn't eat much pasta when he came here, so he often missed it. Mo Jingchun's chicken noodle soup was something he found in his heart.

Seeing him move their chopsticks, everyone who couldn't help but moved their hands one after another, sat around the table, and Mo Jingchun felt that there was a hint of "food grabbing".

"If there is anything that needs improvement, feel free to mention it to me."

Mo Jingchun sandwiched two pieces of tofu, and he was quite satisfied. "Hi ha ha ha. Miss Jingchun, the food tastes very good. Even the fried mustard greens are too spicy, and we can't bear it."

The Li couple were so spicy that they filled a bowl of sheep tripe soup to eat, but they couldn't relieve the spiciness. Unexpectedly, the soup looked harmless on the surface, but was actually spicy and hot. Even their upper and lower lips were swollen.

"Oh Brother Li, this is because you can't eat spicy food. Even the pepper in the mutton tripe soup can be spicy. That's because you are not good at it. It's not that there is something wrong with Miss Jingchun's food." Yin Zhengren eats spicy food and enjoys it very much. , wiped his mouth with satisfaction and said, "Don't you think Mr. Bo and I are fine?"

Mo Jingchun bit his chopsticks and turned his head to look at Bo Qingshan, remembering the last time he teased his uncle and he was also very spicy.

He smiled and said, "Brother Bo can bear it. If you don't believe me, ask him if it's spicy?"

Bo Qingshan glanced at her coolly and uttered two words from his mouth: "No, spicy."

"Hahahahahaha."

Everyone laughed, especially Mr. Guo who laughed the most: "This boy, it turns out that he is pretending even though he can't eat spicy food, but girl Jingchun has already figured it out!"

Bo Qingshan breathed out slowly, feeling that even his breath was hot.

He said in a hoarse voice: "Grandpa Guo is always bad and loves to make fun of you."

Lu Bin sat on his own high stool, clapped his hands and laughed: "Haha, haha!"

Although there are different opinions, it can be regarded as a reminder to Mo Jingchun that when making such spicy dishes, you should ask the diners' taste and acceptance level in advance.

Otherwise, it will be so spicy that your nose and tears will flow together, and that person will definitely not dare to come again next time.

Mr. Guo also gave her an opening gift, which she liked very much.

Since the signboard had never been finalized, Guo Bi decided on a whim on the night of the food tasting, and Bo Qingshan decided on the name of the store and the signboard.

Enjoy the pleasure.

The drizzle and slanting wind make the morning cold, and the light smoke and sparse willow trees make the beach beautiful.The journey into Huaiqingluo is gradually long.

Snow foam and milk flowers float on the afternoon cup, and polygonum antler and artemisia bamboo shoots are served on the spring plate.The taste of the world is pure joy.

When you come to the human world to pursue your dreams, you must see the beautiful scenery and taste the taste of the human world before it is complete.

When it opened, Mo Qinglin was also driven to the town by Gao to help.

The plaque was customized overnight and finally hung up the day before the opening.

On the first day, Mo Jingchun originally thought that the few regular customers he had greeted would be good, but he didn't expect that Mo Xiangyuan's family also came specifically from Mojia Village.

Mo Ying pulled her over secretly: "My mother said that the first day of opening is very important. People will check to see if there is business in your store. If there is no business, people will not come in, so they brought us here to support you."

Mo Jingchun was moved and pointed to the big wooden board hanging on the wall: "Just tell my sister-in-law what you like to eat. Come and help me. I will not charge you money."

Mo Ying said: "How can that be possible? If people see us eating and not paying for it, don't they think you are easy to bully? Why don't you give us the money?"

Today is Huo Yao Day, and the menu on the board includes ten dishes and two soups: red braised chicken, red braised mutton, eight-treasure meatballs, steamed anchovies, chicken soup with basil, shrimp, yellow bean sprouts, taro and cabbage, and shrimp oil tofu.

Mo Ying looked up.

At this time, the curtain at the door of the store was lifted, and a person walked in. (End of chapter)