Want to lie down and win after being reborn

Chapter 253

"Yes." Gu Weiyang smiled and reached out to look at the ice lotus in the water, "Ten thousand years, the lotus petals on the ice lotus can be seen to be tens of thousands of years old, I just checked, it should be 6 years old. "

"6 years!" Chen Shi'an couldn't help but take a deep breath and looked at Gu Weiyang, "Sister-in-law..."

"You can do whatever you like, but leave me a lotus petal, if there is no problem, just keep it here like this! In this way, the lotus in the house will never decay." Gu Weiyang looked at Chi Yuchen and smiled.

At this time, Chi Yuchen looked at Gu Weiyang with surprise in his eyes. It's not like he hasn't seen Binglian, he has seen it for a hundred years or a thousand years.

But it was also the first time Chi Yuchen had seen Wannian.

The most important thing is that it is said that the ten-thousand-year ice lotus can cure hundreds of poisons, so...

Chi Yuchen thought about it and looked at Gu Weiyang's hand trembling slightly.

Seeing Chi Yuchen's appearance, Gu Weiyang couldn't help but pouted, "It will take a few more days! And I still need to take a test to know how it is. It's better not to get too excited now."

"Yeah." Chi Yuchen reached out and touched Gu Weiyang, "Don't worry, Shi'an will take care of this, let's go back to have the New Year's Eve dinner!"

Because today is the Chinese New Year, Chi Yuchen prepared the ingredients early, and Ling Xi rested when he was weak, and he didn't know how to cook.

Chen Shi'an heard that Wannian Binglian was excited and ready to check the information.

Therefore, Gu Weiyang naturally helped Chi Yuchen.

Although it was a strike, Chi Yuchen actually didn't ask Gu Weiyang to do anything, Gu Weiyang just sat here and watched Chi Yuchen work.

There are not many things to prepare for the New Year’s Eve dinner, but a lot of them, especially those from aristocratic backgrounds like them, but because it’s Chen Shi’an Lingxi and the others, Du Wang left directly because of some things. After all, he has no habit of celebrating the New Year , Naturally, I will not understand how important this day is.

It’s the Chinese New Year, and every household hangs red lanterns with blessing characters and colorful hanging money, and pastes a pair of red couplets. The big black characters and dazzling gold characters wish people a happy New Year and a better life. yearning.

At night, the red lanterns on the street are all lit up, and the colored lights hanging on the trees on both sides of the road are also lit up, twinkling, red, blue, yellow, green, just like entering a fairy tale world .

As time goes by, the sound of firecrackers becomes more and more intensive, reaching a climax at night, the dark sky is colorfully dyed by fireworks, deafening noises come from all directions, and the air is filled with thick, suffocating The smell of gunpowder, but all this makes people feel excited for the New Year.

Gu Weiyang actually liked Chinese New Year the most when she was a child.

On the first day of the new year, before dawn, you can hear the crackling of firecrackers, and when you open your eyes, before you open your mouth to speak, your mother has already handed over candies and cloud cakes.

This was the custom in the past. I heard that if you eat it for a year, you will be sweet and backgammon.

The first thing to do in the new year is to eat Tangzi and Yunpian Cake, Gu Weiyang still remembers the taste.

And the most lively part of the Chinese New Year should be the dragon lantern dance. The dragon lantern dance is as lively as going to a market. When the gong sounds far away, everyone who hears it will go to watch the excitement, winding and densely stamping the ground.

Everyone gathered in one direction, feeling the atmosphere of the New Year.I saw the long dragon lantern fluctuating up and down, circling left and right, showing auspiciousness and wishfulness.

At that time, the children would also crowd in the crowd and follow the dragon lantern procession, happily.

And it's time to finally see my father during the Chinese New Year!

Mother is also really happy.

Gu Weiyang thought about it and looked at Chi Yuchen who had already started preparing for the New Year's Eve dinner.

In fact, the New Year's Eve dinner also has meanings, such as a bumper crop, surplus every year and so on.

In this regard, Gu Weiyang and Chi Yuchen still pay attention to this place.

Gu Weiyang watched Chi Yuchen prepare chicken breast, cashew nuts, cucumber, carrot, fungus, green onion, ginger, egg seasoning: refined salt, monosodium glutamate, cooking wine, cornstarch, sesame oil, salad oil.

Then Chi Yuchen skillfully cut the chicken breast into cubes and marinated it with eggs and cornstarch.

The various ingredients are cut into three-thirds square pieces, and the cashew nuts are deep-fried until they are crispy and ready to serve.

Put the pot on the fire, put in the peanut oil and wait until the oil is hot, put in the diced chicken, drain the oil, leave a little oil in the pot, add the green onion and ginger, stir fry until fragrant, add the ingredients, diced chicken, seasoning, cashew nuts and stir fry, finally thicken and put A little sesame oil, then out of the pan and on a plate.

Such a dish is out of the pan.

But this is just the first course, there are 12 must-dos for the New Year's Eve dinner.

The second way is to have more than every year.

In fact, it is fish as raw material.

But this one was made by Gu Weiyang, in fact, she didn't do anything but looked at the time, the servant had already slaughtered the fish, washed it, cut a few knives on the fish, and marinated it with refined salt and cooking wine
Chi Yuchen made a slurry of eggs, flour, water, a little corn starch, and a little peanut oil and spread it on the fish.

Then put oil in the pot and when the oil temperature rises, add the fish with batter and deep fry until cooked, drain the oil, and put it in the plate.

Put the pot on the fire, add sugar, vinegar, salt, tomato sauce, etc. to make a juice, pour a little gravy, until the juice is thick, pour it on the fish and eat it.

Then there is climbing.

Chi Yuchen reached out and chopped the pork ribs into 4-finger-wide knots, put green onions, ginger, refined salt, and cooking wine into the water, boiled them until they were half-ripe, and took them out.

Then put the oil in the pot and heat it up. After sautéing the onion and ginger until fragrant, add the pork ribs and seasonings.

This Gu Weiyang couldn't help but saliva and tasted it directly, in fact, Gu Weiyang came here to eat while sitting in the kitchen.

And then there's the icing on the cake.

Gu Weiyang knows how to make this, so Chi Yuchen watched Gu Weiyang make it, and Gu Weiyang cut the broccoli into pieces and blanched it in boiling water.

Then put a little oil in the pot, add shallots and ginger slices, sauté until fragrant, add broccoli, add salt and monosodium glutamate, finally thicken a little thicken, take it out of the pot and put it on a plate, and finally steam the crab roe and put it on the broccoli.

Why did Gu Weiyang know this dish, because it was a New Year's Eve dinner that her mother cooked for her when she was going to university.

Gu Weiyang's memory is very deep.

Then there is Hongfu Qitian.

Chi Yuchen cut the tofu into 2-inch cubes and boiled it.

Then stir-fry shallots, ginger, and tomatoes until the red tofu, shrimps, and seasonings are poured into the broth and stewed thoroughly.

It's actually tomato tofu soup.

It's just that the name sounds very nice.

Gu Weiyang watched Chi Yuchen make one dish after another, Chi Yuchen looked very capable now.

Gu Weiyang just sat on the chair and watched Chi Yuchen keep busy.

(End of this chapter)