Naruto: Big Foodie

?Wang Jieling's eyes lit up, and she looked at Luo Yufen enviously. She looked pretty good, but because she had just given birth to a child, her figure was still a little bloated, her clothes were of ordinary style, and her hairstyle had not been done much. She looked like noodles in clear soup. , It looks very simple. I didn't expect to marry such a rich husband. It's a good life. Do rich people like women with plain faces?

Luo Yufen was about to dig a hole in the ground and dig in. Others said she was married well, but whether the marriage was suitable or not, only she herself knew. She couldn't tell these people intimate words, she could only hide it with a blunt smile.

The curly-haired girl said, "I'm a mother of two children. Our A Fen is still so gentle and shy. Does your husband like your gentle and watery personality?"

Luo Yufen blushed and did not speak.

Not long after the waiter brought the dishes, a guy who took himself seriously said, "Why did you bring the dishes and ask your boss to come, you can't just send us away like that."

The aunt who served the dishes said, "The boss is cooking and I'm not free now."

Wang Jieling got up: "You guys eat first, I'll take a look."

Luo Yufen raised her head and stared at Wang Jieling with all kinds of envy and jealousy in her heart. She was no longer qualified to do the same thing.

Someone shouted: "Beauty, remember to pull Xiao Ming up."

Wang Jieling shook her hair confidently: "Just wait and see."

Someone whispered: "This is not good, it should be really busy, otherwise it is impossible for him not to come to the party at his house."

"It doesn't matter, let her have a look."

Wang Jieling went downstairs, walked slowly into the kitchen, stood at the door and peered in: "Wang Xiaoming, are you really busy? I thought you didn't want to eat with us."

Wang Xiaoming was cooking, took time to look at each other, and said with a smile: "I'm really busy, there are not enough chefs in the store, so I can't be busy by myself, you can eat first, and come back later when I'm not too busy."

Yang Ming glanced blankly at the woman at the door with a look of disgust in his eyes. Wang Jieling also found Yang Ming, and did not notice the disgust in his eyes, but said unexpectedly: "So he is the chef you hired. I saw the one last time in the mobile phone shop."

Wang Xiaoming smiled: "No, he is also the boss here. We opened it together. You can eat first, don't wait for me."

Yang Ming poured out the vegetables and did not turn off the fire. He waited until the bottom of the pot was sizzling, then poured a small spoonful of water into it. With a sound of "squeaky", the oily smoke in the pot tumbled, stinging the nose and throat. Wang Jieling looked at the small The mist was steaming in the kitchen, and the fumes were billowing. He hurriedly covered his nose: "Then I'll go up first." He hurriedly left.

Yang Ming said to Wang Xiaoming: "The brine goose is gone, you can do it."

Wang Xiaoming was stunned for a moment: "I'm coming? Oh, okay."

Although lo mei is the most common food in their local area, because the production process is too complicated, most people do not make it themselves. They want to eat it and buy it directly from the lo mei store, so Wang Xiaoming is not very good at it. He only saw Yang Ming do it, but he hadn't done it himself. The more commonly eaten things like this, the higher the requirements of people. With a little difference, they can eat different dishes. On the contrary, it is those dishes that are not common, and the chefs can play it however they want, because there is less comparison. Just as long as it's delicious.

Authentic and delicious lo-mei can't be done in an instant method. It takes more than ten hours to cook the marinade. Use old hens, old ducks, cheese bones, pig front elbows, etc. to blanch at the same time to remove the blood water, remove them and put them in a large pot. Boil the water again, turn off the low heat and simmer for ten hours after boiling, remove the ingredients in the soup, then add the gecko, shelled cinnamon, galangal, white cardamom, nutmeg, cardamom, angelica, cinnamon, star anise, bay leaf , fennel, grass fruit, lemongrass, Luo Han Guo, Amomum and other spice packets continue to cook for three hours, remove the spice packets, add cooking wine, dark soy sauce, light soy sauce, refined salt, fish sauce and other seasonings, and finally pour in the lard Fried shallots, ginger, onions, etc., the marinade is boiled.

This process is extremely complicated and long, so the boiled marinade can be used for several days. If you feel that the taste of the juice is not enough, you can add spices and seasonings to taste. Wang Xiaoming's marinade here is prepared before, and it is stored in a stainless steel vat, ready to be used at any time, which saves a lot of trouble. Otherwise, it will take more than ten hours to cook the marinade alone, so when will you be able to eat the goose?

Wang Xiaoming put the slaughtered whole goose in a large pot first, poured water over the goose, and boiled the goose first. Since the goose is too fat, it is necessary to keep watching the fire during this process and turn the goose over to avoid sticking to the pan and to avoid unevenly cooked goose meat. Wait for the goose to be half cooked, then lift the goose out, put it into the marinade, and cook for a quarter of an hour before taking it out. After it cools, it can be cut into pieces and placed on a plate. The fat and tender roast goose with sauce color is neatly placed on the plate. , the hook makes people drool.

Although there is no need to make marinade, it takes a long time to make brine goose. After Wang Xiaoming's brine goose is ready, his classmates will eat almost the same.

Another classmate came down and urged again: "Xiao Ming, you haven't come yet, we have to go."

Wang Xiaoming was pouring juice on the braised goose at that time, and he couldn't walk away at all: "Ah, wait a minute, I'll be fine right here."

When Wang Xiaoming was done, Yang Ming came over to check his results. He picked up a piece of goose meat and put it in his mouth: "Well, the heat is good, and I can basically start my apprenticeship. Next time, you will make the marinade."

Wang Xiaoming looked at Yang Ming and nodded: "Oh, good."

"Hurry up and hire waiters after the New Year~www.readwn.com~ It's time for Awei and Ayang to enter the kitchen." Yang Ming said.

"Okay." Wang Xiaoming himself also planned the same. The kitchen must be expanded, otherwise Yang Ming will be exhausted to death. This is the savior of their family. He must not be exhausted. He is reluctant.

"Your classmates are about to leave soon, go say hello." Yang Ming finally spoke. He was the boss in the kitchen. He wouldn't let Wang Xiaoming go. Wang Xiaoming didn't dare to move freely now.

"Okay." Wang Xiaoming had an average relationship with those classmates. He hadn't seen each other for so many years. He was nowhere near as familiar as strangers. It didn't matter if he saw him or not. It's just that the rules of survival for adults are like this. Dislikes. After Wang Xiaoming went out, he first said hello to Wang Ergou, the cashier: "The person from the private room upstairs will come to pay for the bill in a while, and you'll be fine with a 20% discount."

Wang Ergou nodded: "Okay. By the way, eldest brother, I have one more thing to ask you. Brother Yang Ming entered our household's account, what should he write about the relationship with the head of the household, and his name, birthday, etc., how to fill in it?" After a trip to the village, I arrived at the certificate smoothly, and took the certificate to the police station. When I asked, I found that there are really many problems to be solved.