Adopt this koi

Zhu Bo patted the table vigorously, staring at his children with wide eyes, "You..."

"Dad, he opened a shop in a hurry without recognizing his own abilities. He didn't find a chef if he was not good at it. He didn't have any planning at all. What can I do for such a person. It's his style when he leaves. Escaping from reality is what he should do, hehe, if he hadn’t said bad things to Uncle Qin back then, would Uncle Qin have committed suicide soon after he got depression?” Zhu Wen, the eldest son, pointed at Qin Heyi and said without any face Leaving him alone, Chi Luoluo revealed the past. It was the past that Qin Heyi didn't want to touch, and it was also something that Uncle Zhu and his wife didn't want to mention.

"Enough." Uncle Zhu yelled, "I can't control you anymore!"

"Dad, calm down, and brother, don't say a few words." Zhu Qian had a big head, not letting her worry about one or two, and smiled apologetically at Qin Heyi, "Xiaoyi, please work so hard to cook so many dishes Well, our family will not eat today if we have something to do, and I will treat you another day."

Pulling her brother, half pushing and half pulling Zhu Bo, the Zhu family came happily, but left with a full stomach, Qin Heyi sat down expressionlessly, and looked up outside.The open door is facing Jixiang Street. When I was a child, my father always walked on this street holding his little hand. The bluestone boards are very slippery. When it rains, if you are not careful, you will fall a big somersault. Dad’s hands are big and very Warm, with steady steps, holding Dad's hand and he never fell down again.

Also coming back from this street, he rushed home angrily and asked his father why he couldn't even satisfy his wife's little demands, why his mother didn't know how to keep her when she left, what kind of man, what kind of husband, what kind of man, what kind of coward, and the world Worst dad ever.

Qin Heyi covered his face with tears streaming down his face.At that time, his father's mental state was already very bad, but he, who was blinded by anger, didn't see anything, and even said such hurtful words. Seeing his father lying in a pool of blood, Qin Heyi was greatly shocked, and his temperament Great changes, Zhu Wen was right, he only knew to run away when something happened, and it would be ten years since he left.

"Qin Heyi." Jiu Ge Ding called out in a low voice.

After a long time, when Jiugeding thought that he would not respond to him, Qin Heyi let out a "hmm".

"Your fish fell out."

"..." Qin Heyi didn't know whether to laugh or cry, and thought he would hear some comforting words.Looking up at the counter, Xiao Yu'er jumped out of the fish tank. The counter is more than one meter high, so he won't get a concussion, right?

Qin Heyi quickly picked up the fish and put it into the fish tank. The little fish went into the fish tank and comforted Qin Heyi in his own way, that is, swept a pile of water onto his face with his tail.Qin Heyi is really a fish slave, and he can accept it with a smile when he is treated like this. If he were someone else, he would want to eat carp eighteen.Xiao Yu'er's eyes are weak, otherwise he must try to roll his eyes to show him, there is really nothing to do with him ╮(╯-╰)╭ The soft fish fins rolled over Qin Heyi's fingers, and the soft and slippery fish body was on the back of his hand Up and down, Xiao Yu'er's rare gentleness, Qin Heyi should cherish it.

The slender fingers flicked twice in the water. Qin Heyi suppressed the urge in his heart, ran his hand quietly on top of Xiao Yu'er, stretched out his fingers and slowly slid along Xiao Yu'er's graceful back, saw Xiao Yu'er He didn't resist, so he got more courage to touch his soft belly, and gently pinched twice on his bulging belly, the feeling was very good.

This is not the feeling of the little fish falling out of the fish tank. In order to put the little fish in, he held the little fish with both hands and touched the abdomen. In the water, the skin of the abdomen was covered by fine scales like fine velvet, with a smooth feel. It is more like a high-quality suet jade, which makes Qin Heyi unable to put it down.

With a swing, the little fish escaped from Qin Heyi's grasp with a whoosh, almost hooking his itchy flesh out. Can his fins be tickled?

One good thing about Qin Heyi is that he has a strong self-healing ability, probably because he witnessed his father lying in a pool of blood due to depression, so he will not easily let himself indulge in sadness and pain.He can always find other things to divert his attention, and keep his goals firmly in his heart. He was quiet in his studies when he was in college, and he was quiet in the complicated work after graduation. Shengsheng became a cold weird person in the eyes of others.

"I decided to work harder in cultivation, and then I went to my father and said sorry to him in person." This was his only attachment to cultivation.

"Come on." Jiuge Ding jumped onto Qin Heyi's shoulder, cheering him up loudly.

The little fish also slapped the water with its tail at the right time~~

Zhu Bo and his family left without eating anything, leaving half of the table untouched. Qin Heyi picked up a finger butter walnut biscuit. It is sweet but very fragrant, and the taste is also crunchy. Is it the taste that children like?

I poured myself another cup of mint and shredded orange tea. The fresh taste just relieved the sweetness of the biscuits in my mouth. People who don’t like sweets will also like the combination of the two.Qin Heyi has also tasted several other dishes one by one. Although it is not as delicious as Hefenglou in City B, which is beyond the reach of ordinary chefs, it can kill most of the family kitchens in seconds. Qin Heyi is not boasting , but the facts are there.

But why did Zhu Wen and the others feel that their food was inedible?

Qin Heyi couldn't find the reason!

The most direct way is to find someone to try it. Qin Heyi glanced at the dining table and turned to the storage room at the back, and took out the large piece of beef tendon meat that had been processed before and the ingredients for making the stewed soup.What taste is the most domineering, of course, is the smell of meat gurgling in the stewed soup pot. Presumably the domineering smell can attract many people.

He wanted to show Zhu Wen how popular his cooking was.

Every time Qin Heyi went to a place, firstly, he liked to eat delicious local food, and secondly, he liked to collect beautiful utensils. Slowly manifested, like the braised pork that Qin Heyi is cooking now.

Qin Heyi remembers that the company organized a trip to a certain farm in the neighboring province of City B the year before last. The three-day and two-night visit completely turned into a few-day trip to the kitchen after he discovered the farm owner’s stewed meat skills. , the scent wafted around the whole farm, making people so hungry that they could not wait to squat at the door of the kitchen, and as soon as the meat came out of the pot, they would throw it into their mouths and eat it in large pieces.

The owner of the farm is a big-bellied man. After learning cooking skills with Qin Heyi for a few days and finding out the cooking method he wanted, he generously gave Qin Heyi the secret of making his own braised pork.

After Qin Heyi learned this method, he couldn’t replicate the taste of the farm’s stewed meat, because the boss used old stew, a pot of well-preserved “hundred-year-old stew” that has marinated countless ingredients. It’s an exaggeration to say a hundred years, But it has been passed from the boss's father to the boss's hands for fifty years, and the two generations of careful persistence have the delicious inheritance. This is Qin Heyi even if he knows all the ingredients and stewed marinade. The method cannot be completely reproduced.

After returning from the farm, Qin Heyi tried to make it himself. The stewed meat is good to eat, but it is not as memorable as the one made by the farm owner, and his pot of marinade often forgets to maintain it due to busy work. The lo-mei method was put on the shelf by him.

Speaking of which, Qin Heyi thought that when he opened his own restaurant, he would have to have some things that he could sell. After thinking about it, he thought of stewed pork. Originally, he planned to start making the beef after the beef was marinated tomorrow. Now Qin Heyi couldn't wait any longer and was ready to act immediately.

The best beef tendon meat is marinated with fine salt before any cleaning. The farm owner said that the beef must not be washed before marinating, otherwise the meat will lose its flavor, and the meat that is soaked in water is marinated It will also deteriorate during the process.According to the different seasons, the time for pickling also changes slightly. For example, it takes four days to pickle in early autumn, while Qin Heyi has only pickled for three days.

Take out the marinated meat in the pot, because the blood seeped out from the marinating, the beef turned dark red. After this step, the marinated beef will be crispy but not rotten, elastic, and the meat quality will not change. Loose and soft, full of flavor.

As for the marinade bag, in addition to common spices such as cinnamon, grass fruit, star anise, bay leaves, etc., dried lemon slices, nutmeg, cloves, Luo Han Guo, etc. are added. When the pot of water is boiled, add washing water The cooked beef cubes will be handed over to time.Stewed over a low heat, the flavors of the various stewed ingredients will gradually blend together and then permeate into the beef, and the beef will release fat as it stews, which will be fed back into the stewed soup. interest, gradually gathered into a pot of delicious.

Qin Heyi put the stew pot at the door, and he used a briquette stove to stew. The pressed briquettes are not powerful but can last for a long time, slowly stimulating the most authentic taste of the ingredients.

After putting away the stew pot, Qin Heyi went to the table and picked up a casserole on top. Inside was a pot of beef soup stewed with beef stick bones. Because the cooking time was long enough, the bone marrow in the beef bones went into the soup Among them, even in summer, the soup will condense into a solid. The beef bone soup was added to the marinated soup pot just now, which makes a pot of fresh marinade not light and bland.

As for the remaining beef bone soup in the casserole, Qin Heyi is going to use it to stew radishes at night. There is no need to add other meat dishes, just add some white radishes to stew, and sprinkle a handful of chopped coriander when it comes out of the pot Minced chives and chives are very delicious, and you can eat three big bowls with rice.

The wind in Baoyue Town today just doesn't follow common sense. It flutters and has no direction. Even the person with the blower can't tell from which direction the fragrance in the wind is coming from.

It was so fragrant. Sitting on a chair by the side of the coffee shop, the tourist Jiang Yang swallowed hard, half-sitting on the chair, looking for the place where the smell came from.He is a native of the old city, and he opened a company in the city center. He likes to come to Baoyue Town after a busy working day. Overlooking the scenery from the square next to Moon Lake, a simple day passes so peacefully and peacefully.

The only thing that makes Jiang Yang unsatisfied is that the food in Baoyue Town is too monotonous, and there is no special delicacy. As a native of the old city, he often eats those home-cooked dishes, and those special dishes from other places come to Baoyue. The town is not authentic enough, and every time I come, I just eat something new.

But today it doesn’t work, the smell is so enticing, even if it’s just a little smell brought by the wind, it’s like a small hand is installed in the person’s stomach, gently scratching the itch, making people want to scratch but scratch Does not come out, makes people want to scratch but does not scratch the wrong place.

It's not just Jiang Yang alone, everyone who smells it feels uncomfortable scratching their ears and cheeks.

Finally someone found a place, so he called friends and friends in the past, and Jiang Yang was one of them. If he didn't eat this meat today, he would not feel better for the next week.

Walking along the main street, Jixiang Street, you will see a newly opened restaurant called Litang. There are crowds of people at the entrance, those who have eaten frown and lament, and those who have not eaten are waiting and curious...