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

Twenty-five, frozen tofu.

On the twenty-fifth day, Lu Yan planned to buy a plate of tofu. Before she even went out, the Song family's return gift arrived.

The Song family knew that Lu Yan was good at cooking, so she didn't do whatever she wanted to do. Instead of sending cooked food, she gave him ingredients. Song Bowen probably heard Lu Yan complaining about the high price of rice, so he sent a bag of rice and a bag of glutinous rice. Lu Yan's eyes shone. The Song family also sent several pieces of paper, pens and ink, and several books. Lu Sheng was very surprised by this.

After collecting her things, Lu Yan went to the tofu seller in the village and bought a plate of tofu.

There are so many uses for tofu. Lu Yan first cut a large piece of tofu out, cut it into small squares, wrapped it in oil paper and put it in the yard to freeze. The current temperature in the courtyard is below zero, and it won't take long for it to freeze solid. The taste of frozen tofu is completely different from that of fresh tofu. After the tofu is frozen and then thawed, the moisture inside is lost and the pores become larger, making it easier to absorb juice. The soup that fills your mouth with one bite is perfect for stews.

There are also various kinds of fried tofu, cut into thick triangular slices, cut into small cubes, and cut into long strips. They are all fried until golden and form a golden shell.

The triangular ones are boiled and soaked in the braised pork soup, which is a delicious braised food; the long ones are eaten directly dipped in Lu Yan's chili oil, which is crispy on the outside and tender on the inside, spicy and satisfying.

Lu Yan’s fried tofu cut into small cubes has another purpose. For the past two days, there was either oil or meat every day. Lu Yan decided to change her taste today and make sweet and sour crispy tofu for lunch.

Sweet and sour crispy tofu is very simple. Make a sauce with sugar, vinegar, soy sauce and water, add the fried tofu cubes and stir-fry until the flavor is absorbed, then thicken the sauce with water starch, and it is ready. The whole dish was sweet and sour, with a very lovely texture. The Lu family finished the whole plate with the flower roll bean buns they brought from grandma's house yesterday.

In the evening, Lu Yan made cabbage and tofu stew. Cut the tofu into thick triangular slices, coat in egg liquid and fry until golden brown on both sides. Scramble the remaining eggs. Add minced garlic and chili pepper to the pot and stir-fry until fragrant. Set aside. Take out the small all-purpose noodle pot that you use every day, light the charcoal fire, put in the cabbage, tofu and chopped eggs, add the minced garlic and chili pepper, the seasoning does not need to be too complicated, just soy sauce, salt and sugar, add water , cover the lid and simmer until cooked through.

Cabbage and tofu stew

After a while, the pot came to a boil. The fragrant and rich soup was bubbling. The cabbage was sweet and delicious. The tofu soaked up the soup and exploded in your mouth after taking a bite. Because the seasoning is simple and the preparation is simple, it brings out the original flavor of the food to the greatest extent, which greatly comforts the Lu family's stomach after eating too much fish and meat.

The neighbors finally lived in peace for a day, no longer bothered by the smell coming from the Lu family.

On the twenty-sixth day, cut the meat; on the twenty-seventh day, kill the rooster.

There is really no shortage of meat at home, so there is no need to buy more. The chickens and ducks at home have been slaughtered long ago, but it has been a few days since the ducks were slaughtered, and Lu Yan has never done it before. Today she decided to show off her skills and make a roast duck.

The preparation of roast duck is really complicated.

The defrosted duck needs to be blown in first, so that the whole duck swells up, so that the skin and flesh can be separated and the crispy skin can be achieved. The important task of blowing the duck was handed over to Lu Sheng by Lu Yan. After Lu Sheng finished blowing, his lungs hurt.

The inflated duck is hung up in the yard to dry for an hour. While it is drying, make some crispy sugar water. Add honey, boiled water and white vinegar to make crispy sugar water. Take down the dried duck, brush the whole duck with sugar water, and then hang it up for an hour and a half.

When the time is up, take it off and brush it with crispy sugar water, then hang it for another hour and a half.

Lu Sheng was completely tired of waiting and went back to his room to read a book early.

Lu Yan asked Boss Lu for some useless fruit wood chips and put them into the oven. The roast duck finally ran out of time, and the last time she brushed the crispy skin with sugar water also went into the oven. After a while, the special rich flavor mixed with sweetness came out. The meaty aroma spread all over the house.

While the roast duck was in the oven, Lu Yan took the time to make spring pancakes. The previous steps are exactly the same as making dumpling wrappers. Brush the dumpling wrappers with oil, put the second dumpling wrapper on top, brush with oil again and put it on top. Finally, stack the pile of dumpling wrappers together, use a rolling pin to roll them out to the size of spring pancakes, and place them on top. Steam them in a pot, tear them apart one by one, and you'll have spring cakes.

The roast duck was now roasted, and Lu Yan took it out of the oven. The outer skin is baked golden and crispy. Lu Yan cut the roast duck into slices with a knife, put the duck rack in the pot to make soup, chopped green onions, and poured a bowl of sweet noodle sauce that had been cooked two days ago. The roast duck was finally ready to be served.

Roast Duck

The freshly sliced ​​roast duck has crispy skin and delicate meat. Put it in a spring cake, smear it with sweet and salty sweet noodle sauce, add greasy shredded green onion, wrap it up and put it in your mouth. The noodles, meat and sauce are fragrant all at once. It bursts out at the same time, mixed with the spicy and refreshing taste of green onion, and the rich taste makes people want to stop.

"I forgive it." Lu Sheng said with emotion: "As long as it doesn't taste good at all, I can't tolerate the fact that it takes almost five hours to make it. If this is sold, it will waste too much time."

"Actually, it's not bad. Mainly because I don't have to worry about it when it's hanging or baking. I can do other things." Lu Yan said.

"That's right. When you open a shop and sell them later, you have to sell them for one tael of silver each!"

When Mrs. Xu heard Lu Sheng's nonsense, she spat it out, and then hit him twice: "Can you be more sensible!"

"Mom! Why am I losing my skills!" Lu Sheng protested: "This duck is so difficult to make, isn't it worth a tael of silver?"

"It's worth it." Lu Yan said with a smile, "Go ahead and take the exam. If you win the Jinshi and go to the capital to be an official, we will go to the capital to open a shop and sell it for one tael of silver each!"

Lu Sheng nodded seriously: "Don't worry, one day it will happen."

It has to be said that although Lu Yan does not consider herself to be a parent of chicken children, she is very good at painting a pie for Lu Sheng.

To transform the original soup into original food, roast duck must be paired with duck soup. The duck soup that has been simmered for a long time is milky white in color and has a mellow taste. When you pick up a bowl and drink it, the steaming hot soup immediately flows down the esophagus into the stomach, warming the whole body.

After Lu Sheng had eaten and drank, he took the dishes and washed them, and then immediately went into the room to continue reading. He is like a donkey. "Take the Jinshi exam and open a shop in the capital" is like a carrot tied in front of the donkey's eyes, tempting him to move forward.