He was betrayed at the beginning, from a cake seller to a wealthy person

Several people came out of the hot spring pool, and it was time to prepare lunch. A few people went to play first. Lu Yan was about to go to the kitchen. Before leaving, she asked Zhou Liang to help her.

Except for the vegetarian dumplings and pickled fish named by Liu Qingyan and Pang Huaiyu, Lu Yan had to make the rest herself. Fortunately, the temperature in Zhuangzi is high, and the farmers grow vegetables as well as melons.

For nine people, not only must the dishes be rich, but the portions must also be large. Lu Yan was going to cook some tough dishes to shock them.

Pigs are full of treasures. Pork backbones can be used to make backbone stewed potatoes, and pork ribs can be used to make sweet and sour pork ribs. There are also chickens caught by Zhou Liang. Let's just make a braised chicken with scallion oil. This is not a lot of meat dishes.

The stewed potato with backbone was originally thought up by Lu Yan after eating it in a Northeastern restaurant when she was in school. For a while, the price of meat was extremely expensive. At the most expensive time, it went up to more than 58 yuan per pound. The lunch boxes at the school gate had also increased in price. When Lu Yan was craving for meat, she would go to the Northeastern restaurant and order a dish of stewed potatoes with spines. That restaurant conscientiously did not increase the price. A large bowl cost [-] yuan, which was enough for Lu Yan to eat for two days.

The strange thing is that later, the price of pork was reduced to more than ten yuan, but the price of that restaurant's spine stewed potatoes increased to 68 yuan. Lu Yan was puzzled.

Cut the backbone into pieces and wash, put it in a pot with cold water, add onion, ginger and cooking wine and blanch it. Add sugar to the pot, stir-fry until brown and dense bubbles appear, add the backbone, stir-fry until coloured, add onion, ginger, star anise, cinnamon and dried chili and stir-fry, then add soy sauce and stir-fry. Add boiling water to cover the spine, bring to a boil and simmer for a quarter of an hour, add salt and simmer for a quarter of an hour, add potatoes cut into large pieces, and simmer for another quarter of an hour. Before serving, add some MSG or chicken powder you made, sprinkle a handful of minced garlic, reduce the juice over high heat, and you are ready to serve.

Backbone Stewed Potatoes

The ribs can be processed while the backbone is stewing. Cut the ribs into pieces, wash and blanch them in the same way. Add onion, ginger, star anise, dried chili pepper to the pot and stir-fry until fragrant, add the ribs and stir-fry until both sides are golden brown. Mix the wine, soy sauce, sugar and vinegar in the ratio of 1:2:3:4, pour it into the pot and bring to a boil. Then add water to cover the ribs, simmer for two-quarters of an hour, open the lid over high heat to reduce the juice, pour a spoonful of vinegar on it, stir-fry evenly and serve.

Sweet and sour pork ribs

While the backbone and ribs are simmering, the chicken is ready. Braised chicken with scallion oil is really easy to make without any difficulty. Disassemble the chicken, remove the middle chicken rack part and the chicken breast completely, leaving the middle part with the bones removed. Cut the chicken into pieces, add onion, ginger and wine to marinate, add starch and knead for a while. Cut the scallions and shallots into sections. Heat oil in a pot, add the scallion sections and fry until slightly charred, take out the scallions, add the chicken and quickly cook it until it is cooked. Add soy sauce, salt, and sugar to the pot without adding water. Pour the chicken in, cover and simmer for half a quarter of an hour. Sprinkle with raw scallions and chopped green onions, and simmer for another minute. The scallion oil braised chicken is ready.

Braised chicken with scallion oil

The remaining chicken racks can be boiled into soup. Later, you can use the chicken rack soup to make noodle soup and drink it as soup. I have already made several heavy-flavored meat dishes, and the chicken breast is ready to be served cold.

Marinate chicken breasts with wine, pepper, salt, and starch. Adding starch is the key to making the chicken breasts tender and smooth. Put the marinated chicken breast into the pot and remove it until cooked. Add chopped green onion, minced garlic, coriander, salt, sugar, vinegar, soy sauce and spicy oil and stir evenly. The dish is complete.

Chicken Breast Salad

Remove the vegetables one by one, put them into basins, and then serve them to the table. Several people gathered in the dining room were already looking forward to it.

Backbone stewed with potatoes, sweet and sour pork ribs, scallion oil braised chicken, pickled fish and several hard dishes were served in sequence, followed by cold chicken breast and several cold vegetable dishes, then vegetarian dumplings and steamed steamed buns. , and finally a pot of chicken noodle soup. Even the dishes are ready.

Several people stared at the dishes on the table, but they all controlled not to move their chopsticks, still waiting for Lu Yan and Zhou Liang to come to the table and eat together.

As soon as Lu Yan and Zhou Liang sat down, as if the start button was pressed, everyone raised the chopsticks in their hands and poked at the target.

Pang Huaiyu listened to his father talking about the green mountains and the lonely boat for a whole year, and finally ate it. As soon as the tender fish meat enters the mouth, it breaks between the teeth without any effort. The sour and spicy taste instantly attacks the taste buds, and the entire mouth is filled with this exciting taste. Pang Huaiyu was not a big fan of spicy food, so he continued to put it into his mouth and sighed: "I finally tasted this dish that my father mentioned. It really lives up to its reputation."

Liu Qingyan also ate the vegetarian dumplings as she wished, satisfying her curiosity about the filling.

Chu Tiankuo immediately fell in love with the sweet and sour pork ribs with red oil and red sauce. The sweet and sour pork ribs looked red and attractive. He picked up a piece and ate it in his mouth. The meat could be separated from the bones with just a sip. It was so sour. The sweet and salty taste fills your mouth. Although it is a genuine large piece of meat, the taste is not greasy at all, but surprisingly refreshing.

Others had no favorites and loved every dish. Xue Zhuoyuan especially likes to eat the potatoes in the potato stew with spine. The whole dish of stewed potatoes with backbone is rich in sauce and slightly sweet. There is a lot of meat on the backbone, and the meat juice is full of meat and fragrant. Holding a piece of backbone and gnawing on it can satisfy everyone's desire for meat, but the potatoes are no less good. . Potatoes are really good, and there is almost no time when they feel inferior as a side dish. The soft and rotten stewed potatoes have soaked up the soup. They are rich in sauce and soft in texture. The noodles are crunchy and have the unique sweetness of starchy crops. Almost no one can resist it.

The braised chicken with scallion oil also received unanimous praise from everyone. The chicken pieces are smooth and tender, the meat is juicy, and every bite is full of green onion aroma. Chu Tiankuo put forward his idea: "This dish must be delicious when mixed with rice."

No, to be precise, every hard dish here must be delicious if mixed with rice. But Lu Yan didn't bring any rice, so she had to eat steamed buns.

But Lu Yan also enjoyed watching them dip their steamed buns into the soup of sweet and sour pork ribs.

After eating several large dishes, Lu Sheng quickly started eating the cold chicken breast and mixed vegetables. Lu Yan knew that he was like this. If he ate more meat, he would have to eat some vegetarian food to slow down.

A few people sat at the table with their fill of wine and food, not wanting to move, chatting away. Ying Niang suddenly slapped her thigh: "The watermelon is almost ripe recently. Do you want to eat it?"

Lu Yan's eyes lit up when she heard this. Good guy, good news comes one after another.

Chu Tiankuo and Liu Qingyan looked at each other. They wanted to eat, but they both knew the price of Dongzi goods. Dongzi has a lot of rare goods. In the past, a cucumber could be sold for one tael of silver, and the fresh green vegetables supplied to dignitaries in the capital were sold for ten taels of silver per catty.

Chu Tiankuo still couldn't help but ask: "I want to eat it, but, shopkeeper Lu, how much does this watermelon cost you?"

Lu Yan and Ying Niang murmured for a while and got an idea. This year, about [-] watermelons have been planted. The watermelon varieties are not very big, with an average weight of about four pounds. Lu Yan made an estimate in her mind and decided on the price immediately.

Lu Yan asked tentatively: "I'm planning to give you one tael of silver per pound for a melon, okay?"

Chu Tiankuo: "That's great, come one!" After thinking about it, he changed his mind and said, "Come three!"

Lu Yan thought for a while: "Do you want to take it back directly?"

Chu Tiankuo: "I originally wanted to buy one and divide it in half. Let's share half of it now and I'll take the other half back. I'm afraid that half a watermelon won't be easy to carry and it won't be easy to store when I take it home, so I might as well buy three. One for us to eat, one for me to take home, and one for Miss Liu to take home."

Lu Yan looked around at the nine people. Hey, half of them were shareholders of Zhuangzi. She simply said, "You can take two away if you want. I'll treat everyone to one." It was treated as an employee benefit.