my husband

After leaving the pawn shop, the sun was already westward, and the two of them just ate some street snacks when they were shopping at noon before, so they were already used to three meals a day, and they were already very hungry by this point.

"I didn't expect that your acting skills are not bad. If you are given a chance, you will be the actor in minutes!" Si Yan said to Yun Li jokingly.

Yun Li, who didn't understand the actor's meaning, was a little confused.

However, he could still understand the acting skills, so he smiled and said, "If you do a lot of acting, you will get used to it."

If you don't perform well, you will lose your life.

"Let's go, let's find an inn to settle down first, and then go to eat. After eating, we will go directly to the master who repaired the house." Si Yan looked at the sky, and then said.

Zhu Zi said before that this master is usually not at home early in the morning, and works outside. Only by going to his house to look for him in the evening can he see others at his house.

This has been said many times, this town is a very small town.So there are not many inns in this town.

Even if it was a market day, not many villagers would come to stay in the inn. If they didn't have to stay overnight, they would rather rush home in the dark than spend such a waste of money by staying here overnight.

Of course, no matter how small it is, there are really some rich people, so there are dilapidated and cheap inns, and there are also those tall and high-consumption inns, as well as the moderately priced ones that Si Yan and the others choose, and the environment is also clean and tidy. the inn.

There was still fresh pork in the basket carried behind Si Yan's back.

This was also something he didn't think of for a while, and he bought some when he saw a pork seller, but they had to stay in the town for a few days.

"Fortunately, I asked Zhuzi to feed our chickens yesterday, otherwise, when we go back, the only chicken will starve to death." Si Yan sat on the edge of the table in the guest room and joked .

This time, Yun Li answered him seriously, saying: "It doesn't matter if this chicken dies, I can help you go to the mountain to catch a few more pheasants to raise."

Seeing his serious tone, Si Yan knew that Yun Li was unlikely to be joking.

He really wanted to go to the mountains to catch pheasants and raise them in captivity.

"Okay, when we get back, we'll kill that chicken to eat meat, and then go to the mountain to catch pheasants and raise them." Si Yan echoed with a smile.

Yun Li wasn't joking, and he certainly wasn't joking either. It's normal for the chickens raised at home to be inferior in meat quality and taste to pheasants. What's more, pheasants are much more beautiful!

As for the question of whether it can be tamed or not, it is not considered at all. Anyway, if you can't tame it, you can eat meat.

The old-fashioned plot that there was only one guest room left in the inn did not occur to the two of them.

However, the two of them still only booked one room.

Because the room the two of them booked was the most expensive one in this inn, and the environment was better and it was more comfortable to live in.

After considering various factors, the two continued to share the same bed without any psychological pressure.

Anyway, what if two big men sleep together?

It can only be said that the two of them are still bound in the past thinking.

Needless to say, Yun Li, a native of ancient times, although Si Yan's words are not so straightforward, but he doesn't have any really crooked friends around him.

So they don't know the influence of them going out together, entering and exiting together like this, that is, others take them for granted as a young couple with a very good relationship.

"It's not good to waste these pork and bones. I'll ask the shopkeeper to borrow the kitchen and make them all for our dinner." Si Yan looked at the pork and pig bones in the basket, and had no choice but to come out. It's the worst policy, or we can't let these things break down.

The main reason was that the original owner had never spent the night in the town before, and usually he would go straight home after buying something, so his first reaction when he saw pork was to buy it and take it home.

As a result, they couldn't go back today at all. Not only did they have to find the master, but they had to wait until all the custom-made clothes were finished before they could go back. Otherwise, it would be meaningless.

Could it be that they will come to town again in two days to pick up the finished clothes?

The owner of the inn was easy to talk to. When Si Yan asked him to borrow the kitchen, he didn't refuse. He just asked him to charge some money for firewood and seasoning.

"Then I would like to thank the boss." Si Yan said with some embarrassment while carrying the meat.

The shopkeeper waved his hand and said, "Anyway, it's not lunch time, and the kitchen is not available for the time being, so hurry up and use it, I won't be able to lend you any more when there are too many people."

Hearing this, Si Yan stopped greeting the boss, and hurried into the kitchen to start cooking.

The shopkeeper stood at the door of the kitchen and took a look. After judging that Si Yan would not blow up his kitchen, he turned and left.

As expected of a place to do business, the inn's kitchen is much more diverse than that at home, and the seasonings inside are complete, at least definitely more complete than Si Yan's home.

The dishes that Si Yan will cook today are also very homely, which are braised pork, radish rib soup and boiled pork slices.

The ribs were all chopped into uniform pieces by the previous stall owner, so he only washed the ribs, and then found a juicy white radish from the kitchen and cut it into pieces

Then, the washed and cut radishes were thrown into the pot together with the pork ribs, and two large ladles of water were put in to start the soup.

Because the soup needs to be cooked to taste, so after he put the radish and ribs into the pot, he left him alone and let him cook slowly.

Tang doesn't need much attention anymore, Si Yan is now starting to prepare other ingredients.

First of all, the main raw material of the boiled pork slices, that is, the sliced ​​meat, must be cut.

The piece of meat that was sliced ​​was the kind with almost no fat, and Si Yan tried his best to cut it into the thinnest shape.

After cutting the meat into thin slices, he marinated the meat with egg white, cornstarch, cooking wine and salt.

After the meat slices were marinated, he started to deal with the piece of pork belly that was going to be braised pork.

If you want to make pork belly that is fat but not greasy, you should first cut the pork belly so that it is fat and thin, and the size is even.

If the fat-to-thin ratio is not balanced, or if the size of the meat is too large, the braised pork will be too thick, or too fatty.

Because Si Yan wants to maintain his figure, he actually doesn't usually eat so much greasy food.Therefore, he was not very proficient in making pork belly before, and after the Li Dynasty, he couldn't practice it anymore, because he couldn't find a piece of fresh pork belly around him.

Since the piece of meat he bought before was not small, Si Yan didn't cut all of them to make pork belly, but only cut half of it, and reserved half for other dishes in the next meal.

The cut pork belly was neatly piled on the plate, like a small mountain of meat, piled up with a sharp point.

After the raw materials of the pork belly were almost processed, and the marinated boiled pork slices were almost tasty, he poured a layer of oil into the pot.

He is more experienced in the dish of boiled pork slices. He used to make it at home when he was tinkering without notice.Because this dish is not too complicated to make, it is relatively simple and convenient.

Si Yan grabbed a handful of washed dried chilies and prickly ash from a plate on one side, and put them into the pan where the oil was almost warm.

But after a while, a burst of spicy fragrance came out from the pot.

If you don't like spicy food, you may not be able to stand the spicy taste, it is too spicy.

Taking advantage of the strong fire, Si Yan quickly stir-fried the dried chili and prickly ash granules in the pot for about half a minute. They all fished out.

At this time, there was a spicy smell in the kitchen.

After taking them out, Si Yan fried the prepared bean sprouts with the remaining oil, then took them out and put them on a side plate.

At this time, the oil in the pot has been consumed almost.Si Yan poured all those pots into the plate containing the bean sprouts, and then poured new oil into the pot.

When the oil temperature was almost up, Si Yan put two full spoons of chili sauce into it.

Si Yan just searched for a long time but couldn't find Doubanjiang.I took a can of chili sauce in the kitchen as a substitute.

This chili sauce seems to be a more exciting and spicy kind of chili sauce.The fragrance is released quickly after a pot.

Si Yan quickly stirred the chili sauce in the pot, then put the onion and ginger that had been prepared earlier into it and stir-fried until fragrant.

Wait until the fire is almost over.He then put the prickly ash and dried chili into it and stir-fried.

After all the ingredients in the pot were almost evenly stir-fried, he poured a bowl and a half of water into it.

Finally, when the water was almost boiling, he spread the meat slices as far as possible and put them in the pot.

Because the meat is sliced ​​very thin, it cooks quickly, and it is basically cooked in water.

After cooking for about a minute and a half, Si Yan finally put all the fried bean sprouts into the pot, and then, after cooking for half a minute, he immediately removed the pot.

The boiled pork slices he made are not the completely orthodox boiled pork slices, but the family version that has been improved by himself.

Boiled pork slices are more convenient for him to make, and he only uses some home-cooked, relatively home-cooked ingredients.

The aroma of this bowl of boiled pork slices is simply irresistible, and there is still a layer of red oil floating on the soup, which makes people want to swallow.