Naruto Big Foodie

Chapter 1328

Chapter 1328

Wang Jieling's eyes lit up, and she looked at Luo Yufen enviously. She was pretty good looking, but because she had just given birth to a baby, she was still a bit bloated, her clothes were ordinary, her hairstyle hadn't been done much, and she looked like noodles in clear soup. She looked very simple, but she never expected to be able to marry such a rich husband. What a blessing, do rich people like women with plain faces?

Luo Yufen almost wanted to dig a hole in the ground to get down. Others said that she married well, but only she knew whether the marriage was suitable or not.She couldn't speak intimately to these people, so she could only cover it up with a blunt smile.

The curly-haired girl said: "You are the mother of two children, and we, A Fen, are still so gentle and shy. Does your husband like your gentle and watery personality?"

Luo Yufen blushed and did not speak.

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

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

Wang Jieling got up: "Eat first, I'll go and have a look."

Luo Yufen raised her head and stared fixedly at Wang Jieling, feeling envious and jealous of her in her heart, she was no longer qualified to do the same thing.

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

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

Someone said in a low voice: "This is not good, he must be really busy, otherwise he would not come to the party at his house."

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

Wang Jieling went downstairs, walked gracefully into the kitchen, stood at the door and poked her head in: "Wang Xiaoming, are you really busy? I thought you didn't want to have dinner with us."

Wang Xiaoming was cooking, took a look at the other party, and said with a smile: "I'm really busy, there are not enough chefs in the store, and I can't do it alone. You guys eat first, and come later when I am not too busy."

Yang Ming glanced at the woman at the door expressionlessly, with a look of disgust in his eyes.Wang Jieling also noticed Yang Ming, and didn't notice the disgust in his eyes, but said in surprise: "So he is the chef you hired. I saw that one in the mobile phone shop last time."

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

Yang Ming put the dishes out, did not turn off the fire, waited until the bottom of the pot was sizzling, and then poured a small spoonful of water into it. With a sound of "chih la", the oily smoke in the pot rolled up, choking his nose and throat. Wang Jieling looked at the small There was steaming fog in the kitchen, and the oily smoke was billowing, and he quickly covered his nose: "Then I'll go up first." Saying that, he hurried away.

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

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

Although lo mei is the most common food in their local area, because the production process is too complicated, most people don't make it by themselves. If you want to eat it, you can buy it directly from a lo mei shop, so Wang Xiaoming is not very good at making it.He only saw Yang Ming do it, but he hasn't done it himself.People like this kind of food that is more commonly eaten, the higher the requirements of people, a little bit of difference, you can eat it differently, but those uncommon dishes can be played by the chef at will, because there are relatively few comparisons. As long as it tastes good.

Authentic and delicious lo mei can’t be used as a quick method. It takes more than ten hours to cook the marinade. Use old hens, old ducks, tube bones, and pork elbows to remove the blood at the same time, remove them and put them in a large pot. Boil the water again, boil it, turn off the heat and simmer for ten hours, remove the ingredients in the soup, then add gecko, shelled cinnamon, galangal, white koko, nutmeg, cardamom, angelica, cinnamon, star anise, bay leaf , fennel, grass fruit, lemongrass, mangosteen, amomum and other spice packages continue to cook for three hours, remove the spice package, add cooking wine, dark soy sauce, light soy sauce, refined salt, fish sauce and other seasonings, and finally pour in lard Fried scallions, ginger, onions, etc., even if the marinade is boiled.

This process is extremely complicated and long, so the marinade that has been boiled 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 add flavor.Wang Xiaoming's marinade here has been prepared before, and it is stored in a stainless steel vat, ready for use at any time, which saves a lot of trouble.Otherwise, it will take more than ten hours to cook the marinade, so when will the goose be eaten.

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 avoid uneven cooking of the goose meat.Wait for the goose to be half-cooked, then take the goose out, put it in the marinade, and take it out after cooking for a quarter of an hour. After cooling, you can cut it into pieces and put it on the plate. The fat and tender roast goose with sauce color is neatly stacked on the plate Here, it makes people drool.

Although there is no need to make marinade, it takes a lot of time to make marinated goose. After Wang Xiaoming's marinated goose is ready, his classmates will eat almost enough.

Another classmate came down and urged once again: "Xiao Ming, if you don't come, we have to leave."

At that time, Wang Xiaoming was pouring juice for the stewed goose, and he couldn't walk away at all: "Ah, wait a moment, my side will be ready soon."

When Wang Xiaoming finished his work, 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 well under control, and it's basically ready to be a teacher. Next time, you will make marinade."

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

"Hurry up and hire waiters after the Chinese New Year, it's time for Ah Wei and A Yang to enter the kitchen." Yang Ming said.

"Okay." Wang Xiaoming himself had the same plan, he had to expand the manpower in the kitchen, otherwise Yang Ming would be exhausted to death, this is the savior of their family, he must not be exhausted, he couldn't bear it.

"Your classmates are leaving soon, let's say hello." Yang Ming finally spoke, he is the boss in the kitchen, he won't let Wang Xiaoming go, Wang Xiaoming dare not move freely now.

"Okay." Wang Xiaoming had an average relationship with those classmates. He hasn't seen each other for so many years, and he is not much better than strangers. don't like something.After Wang Xiaoming went out, he first greeted Wang Ergou, the cashier: "The people in the No. [-] private room upstairs will come to pay the bill later, just give me a [-]% discount."

Wang Ergou nodded: "Okay. By the way, brother, I have another question to ask you. Brother Yang Ming entered our family's household registration. What should he write about his relationship with the head of the household, and his name and birthday? How to fill it in?" He said in the morning I went to the village and got the certificate successfully. I took the certificate and ran to the police station. After asking, I found that there were quite a lot of problems to be solved.

(End of this chapter)