rebirth through food

Ye Xiaofeng pursed his lips, thinking why this fairy master always acted as if he had never eaten every time he met.But he had just saved his sister, so it was too late for him to thank him, so he kindly invited Su Mochen and the boy in black to Father Ye's room to rest.

Lan'er was fine, but a little weak, Father Ye comforted Lan'er a few words, let her have a good rest, and then went to the East Chamber to talk with the immortal master.

Huzi closed the door of the west wing and helped Ye Xiaofeng cook.

Although it was late at night, fortunately, there was a food shop at home, and there were many kinds of ingredients.There happened to be ready-made tofu at home, but the lo mei was gone.

Ye Xiaofeng was thinking about making some light food in the middle of the night, when he saw the boy in black who followed Su Mochen walk out through the door curtain of the east chamber.

"Does the immortal master have any orders?" Ye Xiaofeng asked respectfully.

"Master uncle said to cut some of your home's stewed meat, and the rest is meat. Also, I want to eat chicken." The black-clothed boy ordered with a blank face, but his eyes couldn't help but look towards the west wing .

"Chicken?" Ye Xiaofeng gritted his teeth. There are two old hens in the family, and it is really impossible to kill one, but this lo-mei, "Please go back to Immortal Master, this lo-mei is gone at home, and I am afraid it will take a long time to make it again..."

The boy in black waved his hand, "I can wait!"

"...Yes." Ye Xiaofeng sighed in his heart... If you can wait, then do it.

In fact, it is not troublesome to re-salt the pot, but it will take a while to taste.Fortunately, because of the opening of the store, these things will be cleaned up as soon as they are bought from the butcher.Ye Xiaofeng brines the offal with his hands and feet, and puts some pork knuckles and trotters bought yesterday to remove the hair and put them in the marinade together.

This pot of stewed soup has been used for some days. This old soup will be reheated every day to make offal, dried tofu and so on. Not only will it not deteriorate, but the taste will get better and better.

Ye Xiaofeng was actually very grateful that Su Mochen was willing to come.Comparing the two people's identities, the gap is too big, one side stands high above the clouds, and the other side is indeed a commoner.So although it was a pity for the old hen at home, she still killed it without hesitation.

I wanted to kill another rabbit, but the two pairs of rabbits had just grown up and were about to have cubs, so I really couldn't bear it.But then I thought of the hare in the shed, which is also a good thing.

Now Ye Xiaofeng has gathered a lot of seasonings in his hands, and he has some good secret recipes, making it even more handy to cook.

While waiting for the lo mei to be cooked, wash and cut all the ingredients that need to be used.

The hen is relatively old and can only be stewed first.Remove the hair and wash, cut into small pieces with a big knife, pull a white soup and reheat the pot, pour the chicken pieces into the stir fry.After pouring in some soy sauce, continue to stir-fry and put it into the broth, then add the leftover bean puffs and some washed and cut shiitake mushrooms to stew together.

While the chicken was being stewed here, Ye Xiaofeng began to tidy up the hare.Although the hare is fat, it is less ripe than a hen because it is air-dried.

Carefully wash and chop the air-dried rabbit. Pour water into the pot and bring to a boil. Blanch the cut rabbit meat before removing and draining the water.

Ye Xiaofeng pressed the rabbit, but it was actually a little hard, so he could only burn it for a while.

Holding up a burning firewood to illuminate it, Ye Xiaofeng rummaged through the garden, picked green peppers, carrots, and lettuce slices, washed them and cut them into beautiful rhombus-shaped eye slices, put them aside, and grabbed dried peppers as well. Take it out, cut it and put it aside.

Pour oil into the pan, sauté the onion, ginger, and garlic until fragrant, and pour in the blanched rabbit pieces.The hot oil exploded the smell of onion, ginger and garlic. Although the whole outer room was full of oily smoke, the smell made people reluctant to leave.

The boy in black went back and forth in and out of the East Wing and the outer room, so many times that Ye Xiaofeng didn't even bother to greet him when he came out.

The rabbit pieces were repeatedly stir-fried in the pot, a few spoonfuls of bone soup poured in, and the firewood in the stove was slightly withdrawn, allowing the small fire to gurgle slowly.

Huzi in the side room helped to watch the big pot with marinated water. At this time, the pork liver, fatty intestines, trotters, etc. were already cooked, not to mention the tofu.It's just that the elbows are not yet cooked, but it doesn't look like it will take long.

The trotters are split into four pieces, served with pork liver, fat sausage, dried tofu, etc. and cut into a plate of assorted stewed meat.There are four cold dishes mixed with tomatoes mixed with sugar, cucumbers mixed with shallots, and tofu mixed with shallots, all served together.

Naturally, it wasn't the fiery scene of Su Mochen chatting with Father Ye in the room, but Su Mochen was sitting on a chair alone, playing with something in his hand.Father Ye and the boy in black, one in front and the other in the back, stood by the side, and the silent needles in the room could be heard when they dropped.

Ye Xiaofeng and Huzi came into the house with vegetables, and suddenly thought something was wrong.There is only a kang table and a low table for business at home, so we can't let Su Xianshi sit cross-legged on the kang.

With this hesitation, Su Mochen understood what he meant, and glanced at the boy in black. The latter quickly took out a jade table from nowhere, although it was not as good as Su Mochen's last time, in Ye Xiaofeng's eyes Come is also a good thing.

After the jade table was set up, the dishes and chopsticks were naturally Su Mochen's own. As soon as the four cold dishes were placed on the table, Su Mochen and the boy in black were immediately attracted.

"What kind of dish is this?" Su Mochen was not in a hurry to pick up the chopsticks, but instead looked at these few cold dishes with excellent color, fragrance and taste.

"Tomatoes mixed with sugar, cucumbers mixed with shallots, and tofu mixed with shallots, this is assorted stewed meat." Ye Xiaofeng put the most important assorted stewed meats in front of Su Mochen. "Here are marinated dried tofu, pig's trotters, and...pork liver and fatty intestines."

Ye Xiaofeng spoke quickly about the latter two. Although the immortal master asked to eat lo-mei by name, he didn't know if the immortal master would not approve of this kind of food.

Fortunately, Su Mochen didn't react. He just listened quietly to Ye Xiaofeng's words, picked up a piece with chopsticks and put it in his mouth. The elegant posture seemed to be eating the peach feast of the Queen Mother.

Su Mochen didn't pay attention to other people's reactions, because the taste of the lo mei in his mouth was so good.

Although I didn't know what it was, but the mouthfeel was full of marinade, and it was soft and tender with a bit of tenderness, and there was an extremely fat taste.Although the taste is fat, it is unexpectedly not greasy. After repeated chewing, each bite seems to have a different taste.

When Su Mochen came to his senses, the lo mei in his mouth was gone. He didn't know when he swallowed it, but the fragrance in his mouth made him pick up the second chopstick.

Watching the immortal master eat mouthful after mouthful, Ye Xiaofeng quietly left the east chamber.Chickens and rabbits were still burning in the pot in the outhouse, and there was still a lot of soup in the chicken pieces. The old and young ones were boiled and dried up, but when they turned around, the soup in the other pot was almost dry.

Add a handful of firewood to heat up the fire, put the rabbits that are almost cooked and put them aside, pour the oil again, sprinkle with dried red peppers, and fry the chopped bamboo shoots, carrots and green peppers in the pan until seven When it's half-cooked, pour in the rabbit pieces, sprinkle with fine salt and stir-fry evenly.

After it was out of the pan, sprinkle a little sesame oil, a few fried sesame seeds, followed by the stewed chicken with mushrooms and bean paste, and put them into the house together. Su Mochen didn't ask much, just tasted the same thing.

Now there was only the elbow that was still stewed in the pot, Ye Xiaofeng waited patiently for the elbow to be cooked.However, the elbow was only stewed for a short time, but it was hard to taste.But Ye Xiaofeng couldn't help it.

Remove the bone and remove the meat, cut the plump elbow into pieces as wide as the little finger, add less soy sauce and more vinegar to make a bowl of sauce, peel the purple garlic, pat it flat, finely chop it into minced garlic, and put it in the sauce. I added a little more sesame oil and sent it in with the elbow meat.

It only took half an hour. Ye Xiaofeng went in with his elbows in his hands and found that most of the food on the table had been cleaned away.

Of course, most of this depends on how you say it.

The stewed chicken is full of shiitake mushrooms and bean bubbles, the stewed rabbit is full of colorful side dishes, and most of the plate of assorted braised meat has entered Su Mochen's stomach. The ones on the table that can keep the whole body are those few vegans. cold dishes...

Looking around, Father Ye looked stunned, and the boy in black looked indifferent, so Ye Xiaofeng had no choice but to offer the elbow in his hand with the corners of his mouth twitching.

After eating so much meat, Su Mochen didn't even get any grease on the corner of his mouth. There was an exquisite wine glass next to him, and the light blue liquid in it had an enticing aroma.

Ye Xiaofeng sent it over with his elbow, and couldn't help taking a deep breath of the aroma of the wine.Su Mochen gave him a sideways look, then took out a small jade cup, and told the young man in black to fill it up.

"Drink." Su Mochen watched the boy in black hand over the wine glass, and spoke softly.

"Give me a drink?" Ye Xiaofeng's face was full of disbelief, but he swallowed his saliva in a useless manner, and immediately blushed.

Su Mochen held back his smile, but the boy in black couldn't help but roll his eyes at him.

Pretending to refuse a few words, Ye Xiaofeng held the wine glass and did not let go.He always liked to drink, but when he came to this place, he found that the wine was bad and choking, so he put it out for a year.

It's just that Su Mochen drank in front of him twice, which made him greedy. This time, he even delivered the wine to him. He really couldn't refuse this fatal temptation.

After taking a sip, Ye Xiaofeng's eyes lit up. The wine tasted as good as he had imagined. It was soft in the mouth, but when it went down his throat, it reached his stomach like a thread of fire.

"Huh, this wine is so strong." Ye Xiaofeng took a breath, but although the wine was strong, it made people feel very comfortable. Once the heat in his stomach passed, it became warmer, and his tired spirit improved a lot.

After Ye Xiaofeng finished drinking, he put the wine glass on the table respectfully, "Thank you, Master Immortal."

"En." Su Mochen hummed, his eyes turned to the elbow that was just brought up, and he glanced at Ye Xiaofeng after finishing it.

Ye Xiaofeng was so blessed that he understood the meaning of this glance, and quickly handed the small bowl of seasoning to the other party, "This is the chopped elbow meat, and it should be eaten with the seasoning on the plate."

Su Mochen looked at the fat on the elbow, he couldn't get off the chopsticks, but the fragrance kept drilling into his nose.

In the end, Su Mochen decided to try it. After all, the dishes he ate just now were all delicious and suited his appetite.

Pick up a piece of elbow meat that is fat on the top and thin on the bottom, lightly dip it in the seasoning and put it in your mouth.

At the beginning, it was a mixture of sauce and sourness, and then the special aroma of garlic was wrapped in the fat meat.