The Garden Life of a Little Gardener

The car drove close to Liangxing Village. The village, which used to be quiet at night, is now bustling with many tourists.

Most of the farmhouses in the village are still in the stage of reconstruction, so these guests are basically from Baojia B&B. Most of them come out for a walk after dinner, wandering around the village, and treat it as a way to digest food.

Anyone who has seen the domineering Ford Raptor of the homestay owner will never forget it.

So Zhou Quan, who was sitting in the co-pilot, had nothing to do but nod and smile to greet the guests.

The car drove back to the second floor of the small building, and the two of them got out of the car and walked directly to the old house. As soon as they entered the door, Uncle Wen, who was sitting here to enjoy the shade, pulled Bao Yan over to talk.

"Ah, that group of people came here this afternoon, but the room was booked last week. There are five of them in a group, they are not very old, and their accents don't seem to be from the same place. There is another Foreigners with blue eyes can speak Mandarin quite well.”

"You mean those people are not very old?"

"That's right, they are all young people in their 30s and [-]s, and they are dressed in a fashionable way. Xiaobao went to the parking lot to check, and said that the cars they drive are all million-level, not like ordinary people."

"They booked three days at our homestay, and five people booked two four-room main house over there. Look, this is what they ordered for tomorrow's three meals. I wonder if they came here to mess with the menu. of?"

Hearing this, Bao Yan took the menu and glanced at it, only to see on the menu that there were three dishes, Wensi tofu, boiled cabbage, pork belly chicken, gourd duck, Chaozhou brine platter, and so on.

Of course, the most conspicuous thing must be written in the first place, and the oven-roasted whole sheep with skin is highlighted with multiple bolds.

The above dishes are all kung fu dishes that test the master's knife skills, heat and seasoning. Any one of them can become a shop or restaurant's signature if it is done well.

Because of the time-consuming, labor-intensive and labor-intensive work, these dishes are not on the menu of Baojia Homestay. Except for the brine platter, every dish on it is "super-class".

Going to a restaurant to order a menu that doesn’t have anything on the menu, and all the dishes you order require knife skills, heat, and seasoning. Isn’t this provocation?

No wonder Uncle Wen would mutter, it would be the same for someone else.

Just when Baoyan was looking down at the order menu, someone suddenly stood at the door of the second entrance and said, "Hey, it's really your shop. I know from Xiaodouzi that when you returned to China to run a homestay I can't believe it, but I didn't expect to find it and see that it's really you."

Everyone heard the words and followed the prestige, and saw a young man wearing a light pink short-sleeved top, white jeans, and light-colored soft sandals standing at the door and talking to Chef Bao.

As soon as Uncle Wen saw him, he immediately reminded Chef Bao in a low voice, "This is the registered Mr. Zou."

"What Mr. Zou, it sounds really unfamiliar. I said, Ah Yuan, even if we haven't seen each other for a few years, you don't even have to be reluctant to call me brother?"

brother?That guy who looks ruffian and looks like a playboy is actually Brother Baoyan's senior brother?

Looking at her attire, people would believe that she was a model, anyway, Zhou Quan couldn't tell that she had the aura of a chef.

After the introduction that confused everyone, the other party raised his eyebrows slightly, his eyes quickly scanned the yard, and then stopped on Zhou Quan's body.

Squinting his fox eyes slightly, the smile on the other party's face suddenly brightened, he ignored Chef Bao who was supposed to be his junior, and walked towards Zhou Quan instead.

However, he was stopped by a tall figure on the way, and Baoyan held the menu ordered by the other party, and said in a very formulaic tone: "If you order dishes that are not on the menu, you will be charged [-]% more." For the cost, five figures are indispensable for your table of dishes."

After they really stood together, Zhou Quan realized that the 'Playboy' was not much shorter than Brother Baoyan, but thinner in stature.

"Ha, no problem. In the early years, I always heard our old man talk about the delicious roast mutton of your Bao family, and the whole lamb with skin roasted in the oven can be called a swan song. In the past, the brothers always jumped at you to make it, and you I didn’t agree because I thought it was time-consuming and labor-intensive. Now that you open a store, you must meet the needs of customers, right?”

While speaking, the other party stretched out his hand, as if the two brothers wanted to hug Chef Bao's neck.

But as soon as he stretched out his arm, he was blocked by Chef Bao, who said in a neutral manner: "Some of the guests' menus take time to prepare, and it is impossible to serve them in one day, but I can guarantee that you can eat them before you leave." to all the dishes on the menu.”

"Ah, you are really cold, even if you don't talk about the relationship between the seniors, you have slept on me for so many years, can't you be more enthusiastic?"

Sleeping on...on him for so many years?Now... now everyone is so open?Can this kind of thing be said in public?Or is he misunderstanding something?

"Hey, don't stare, don't stare. Well, it's the upper berth, the upper berth is fine. Isn't the upper berth also the upper? You are still the same as before, without any sense of humor."

"Does Master know that you are back?"

"I didn't tell him, because I was afraid that he would go to the hospital after hearing my voice. But you know that little guy can't hide his words. I guess it won't be long before our old man will know about me. He came to your side, I hope he can hold back his violent temper and don't kill him to clean up the house himself."

Although he said these things in his mouth, his fox-eyed expression didn't seem to care at all.

Not only that, he was also in the mood to say to Baoyan in a teasing tone: "Ah, why don't you call me brother? Didn't you call me obediently before? Although I am a month younger than you, I am always facing The danger of being cleared, but after all, I have not been expelled from the school. My father’s rules, after entering the school, there is no age, and only the order of apprentices is taken according to the time of entry. I was born as his disciple, except for the big brother. Otherwise, you all call me Senior Brother."

Silently lowering his eyes, Chef Bao still said without emotion: "Brother, don't blame me for not reminding, Master's birthday is coming, and this year is his 88th birthday, so you won't have much time."

There was a gloomy glint in the fox eyes that had a hippie smile when he heard the words, but it disappeared in an instant, and he was still smiling when he raised his eyes.

But it could be seen that he was not in the mood to say anything more, he turned around and walked back after a few words of joking, but he glanced at Zhou Quan a few times before leaving.

After he left, Chef Bao said to the staff who came around: "Everyone, go to work, clock in and leave work immediately after finishing the work. Uncle Wen, look at the menu and find out all the ingredients in our kitchen first, and I will contact other s things."

As a master's kitchen specializing in Confucian cuisine and Cantonese cuisine, the ingredients here are quite complete.

The materials tested on the long menu are not complicated, but the main test is the master's knife skills.

Pork belly, chicken and gourd duck not only test the skill of the knife, but also test the chef's deboning skills and understanding of ingredients.

The items in the brine platter are all ready-made. In order to allow the guests to bring the desired souvenirs when they leave, the kitchen specially divided two pots, one for Chaoshan brine and the other for authentic Northeast sauce goods.

In order to make it easier for customers to carry and extend the shelf life of the food, they also specially bought a vacuum packaging machine, and hired an aunt from the village to be responsible for the sale and packaging of these "souvenirs".

Therefore, the buckwheat, Wensi tofu and brine platter can be served tomorrow morning, and the gourd duck and pork belly chicken should also be served tomorrow night. The only things that need special attention are boiled cabbage and oven-roasted whole lamb with skin.

Boiled cabbage sounds ordinary, but it is very delicate to cook. This is a dish that brings out the best in soup making.

To make this dish, you need to use the whole old hen, the upper part of the ham, the first-class ribs, scallops and other delicious things to hang the soup. The soup has to be simmered for a day and a night. Skim off the froth in the soup anytime and anywhere.

After the fresh soup is hung, use a fine sieve to filter out the soup residue and slick oil, and pour the clear soup aside for later use.

Chop chicken breast meat and pig lean meat into minced meat, add water according to a certain proportion, heat the clear soup to boil, add minced pork and stir well, then turn to medium and low heat, wait until the minced meat slowly spreads out and floats in the soup After the meat has absorbed the fat, use a small colander to scoop out the minced meat in the soup.

Then boil the soup again, divide the minced chicken into two parts, and do the same with the minced pork. When the soup is as clear as water, remove the residue and remove the oil. The soup is fresh and clear as water, season with salt and wait use.

The prepared clear soup is divided into two parts. The best Chinese cabbage in Northeast China only needs the tenderest cabbage heart in the middle. Only [-] kilograms of Chinese cabbage can take out the heart of a boiled cabbage.

Put the processed choy sum into one of the broths, boil it until it is seven mature, and then rinse it with clean water, and repeatedly puncture the choy sum with thin silver needles, so that the taste of the soup can penetrate into the interior of the choy sum through the fine holes, and then put the choy sum Put it in a colander and pour the original soup from top to bottom until the cabbage heart is cooked.

Put the cooked choy sum on the bottom of the bowl, boil another pot of broth, scoop it into the bowl and serve.

A serving of boiled cabbage soup is as clear as water, and the cabbage heart is tender and crispy. It is true that the cabbage heart is boiled in water from the outside, but you will know its subtlety when you eat it.

Such a dish that pays attention to the skill of hanging soup is actually a Sichuan dish. If Chef Bao hadn't explained it himself, Zhou Quan couldn't believe it.

As for whole sheep with skin roasted in the oven, the requirements for materials are even stricter. There are requirements for the age, weight, growth conditions and even gender of the sheep.

Even Master Bao's kitchen couldn't prepare such sheep, so after the staff left, the first thing Chef Bao did was to call to find the sheep.

As the chef of a popular homestay, Chef Bao naturally already has a regular meat supplier, and the one responsible for providing them with mutton is the mutton vendor they met at the wholesale market last time.

After the phone call, Chef Bao said: "Old Xu, can you help me find a young ram about 6 months old and weighing about 30 kilograms for free-range breeding. Well, the sooner the better, I need it urgently. The price Very negotiable."

After hanging up the phone, he called another number. This time he ordered a piece of high-quality Jinhua ham, and he was in a hurry to make sure the other party arrived tomorrow, and they would be responsible for the postage.

After arranging everything, Chef Bao put down the phone, but when he turned around, he found Fa Xiao standing beside him, looking at him with caring and slightly worried eyes.

"Don't worry, as long as the ingredients are ready, those dishes just take a little more time."

"It's getting late, let's go home. Alas, I thought I could eat out all three meals today, so I didn't prepare anything. Just bring some vegetables back here."

Zhou Quan, who was walking beside him, saw that Fa Xiao was busy arranging raw materials and distracted from dinner, scratched the back of his head and said, "Uh, there is still a box of eight-treasure porridge at home, can I heat it up for you when I go home?"

I really didn't expect Zhou Zhoukou, who is not good at cooking, to say that. Chef Bao, who was holding the mobile phone, returned in surprise after hearing the words: "Then I will wait to eat ready-made ones on the kang tonight."

The author has something to say: The recipes in this article come from the Confucian family banquet, the introduction of the famous dishes of the eight major cuisines, and Baidu Encyclopedia.Speaking of which, although I checked the information myself, I was still surprised that boiled cabbage, a dish full of soup skills, would be a representative dish in Sichuan cuisine. In my mind, Sichuan cuisine is spicy, spicy, and hot... .. This dish was created by Huang Jinglin, a famous chef of Sichuan cuisine, in the Imperial Dining Room of the Qing Palace. Later, Huang Jinglin brought this dish back to Sichuan and spread it widely. In the 50s, Luo Guorong, a master of Sichuan cuisine, was transferred to Beijing and served as the head chef of the Beijing Hotel, in charge of state banquets. Boiling cabbage became a famous dish at state banquets and has been spread all over the country since then.