The big feast in the countryside starts with the pig slaughtering meal

The two were kind and filial, which made the people around them burst into laughter.

This was just a joke, and the father and son would not take it seriously, and the people at the table would not take it seriously either.

"Dongzi, I think if you want to prepare a banquet, you can't do it in vain.

Aunt Juhua gave her opinion:"If people from our village invite you to prepare a banquet, it's fine, but if you want to prepare it for people from outside, you have to pay according to the market price. I heard that there is a team in Daxing Town next door that specializes in preparing banquets in various towns. The skills seem to be good, and they charge about 400 yuan per table."

"With your cooking skills, Dongzi, if a table doesn't cost 500 yuan, it would be an insult to the craftsman!"

"You are not like those people in our village who just eat and wait for death and can't make much money in their whole life. You are still young and have this skill. You won't be able to do it for long if you don't charge money, understand?"

Others also agreed with what Aunt Juhua said

"That's right, Dongzi, it would be a pity if you don't cook banquets in the future. This skill must be passed down in the future, so that people in the city know that the taste of our rural banquets is not worse than those in their big hotels."

Everyone at the table was eating, and they were thinking about what to do in the future for Lin Dong.

Some people even said that if Lin Dong specialized in cooking banquets in the future, the banquets in the village would be handed over to Dongzi.

As for whether it was money or not, they could just follow the market price. What they wanted was the taste of Lin Dong's banquets.

Although I don't know whether those words are true or false, these words made Lin Dong feel warm in his heart.

Everyone was helping him to make suggestions, but Lin Dong could only give an ambiguous answer.

"Dear uncles and aunts, I am still considering this matter. If I have made a decision, I will definitely let you know!"

"Everyone, hurry up and eat, or the food will get cold and won't taste good."

After his reminder, everyone woke up. Damn, they were all busy chatting, and the food was almost eaten by some old bastards.

Several people didn't participate in the topic, and they were just eating there!

"Damn, Lin Zhengpeng, please leave some food for me. Can you please not take the braised pork?"

"Wait, I saw a big plate of candied sweet potatoes just now, why did the whole plate disappear just because I said a few words?"

""Fuck, you guys are just beasts! I finally understand. You can't talk at Dongzi's banquet. Eating as much as you can is the only way."

Many people at the tables wailed and ended up with rice soaked in vegetable soup.

Seeing this, Lin Dong was relieved.

The"Clean Plate" campaign is the best compliment for the best chefs.

It was almost ten o'clock in the morning when they finished eating. The kitchen helpers cleaned up the tables and dishes and washed the iron basins that had been used to hold the dishes.

The reason for washing was that although Lin Dong cooked large portions in the morning, they were still eaten up. Every table later ordered more dishes.

There was not much time left for Lin Dong.

He began to deal with some of the more troublesome dishes, such as stewed soft-shelled turtle..

The dish of stewed soft-shelled turtle is a test of the chef's skills. If it is not handled properly, the soup will be very fishy and difficult to eat.

Therefore, it is best to remove the internal organs of the soft-shelled turtle and preserve its gallbladder after slaughtering it.

Take the bile and wash the soft-shelled turtle completely.

Then add an appropriate amount of water to the bile, evenly apply it on the soft-shelled turtle meat and soak it for a while.

After waiting for 2-3 minutes, wash the soft-shelled turtle meat again.

The soft-shelled turtle handled in this way not only has no fishy smell, but also tastes delicious.

Similarly, when handling the soft-shelled turtle, you must also remove the film on the surface, which can better remove the fishy smell. The turtle had already been slaughtered, and now Lin Dong only needed to deal with the following steps.

Lin Dong asked Aunt Juhua to heat the two large iron pots at different times, and then began.

After draining the water from the turtles, Lin Dong fried them roughly in oil.

He did not blanch them in water, as that would lose a lot of nutrients. He did not prepare any supplements such as ginseng, but only dried mushrooms, which had already been cleaned and soaked. Bring the water in the two large iron pots to a boil, add the turtle, ginger slices, and scallion segments, and after the water boils again, use a clean spoon to skim off the floating foam.

In the middle, the scallions must be Take out the pieces and throw them away, otherwise it will affect the taste.

Then simmer on low heat for thirty minutes.

Twenty minutes later, Lin Dong put in the mushrooms.

At this time, the aroma of the turtle soup had spread, making many people swallow their saliva subconsciously.

Not long after finishing the meal, they felt hungry again. They thought that the dishes made by Lin Dong were simply poisonous.

Another five minutes later, it was almost time to take the pot off the stove.

Before taking the pot off the stove, Lin Dong only added a proper amount of salt and pepper, and nothing else.

The two large pots were opened, ginger slices and mushrooms floated on the surface, and the slightly turbid soup exuded an almost irresistible fragrance.

"Aunt, put all the turtle soup in a basin and simmer it with some charcoal later. Otherwise, it will get cold and won't taste good when you serve it."

""Okay."

Even in summer, some dishes cannot be cold and must be kept warm. It will take several hours before the afternoon meal.

Two large pots of turtle soup filled several basins.

The rest of the work was left to Aunt Juhua.

Lin Dong began to prepare several time-consuming and laborious dishes such as stewed lamb horns, braised pork with pork, and steamed pork with rice flour.

The whole afternoon, the guests of Lin Dejiang's family spent a difficult time.

The first sentence of every new guest to Lin Dejiang's family was:

"Wow, where did the Dejiang family invite this chef from? The flavor of each dish is extremely distinct, and you can even smell many of the dishes. The flavor of the raw materials is fully displayed. This chef has something going on!"

"Good smell"

"No wonder my old man asked me to come to dinner this afternoon."

"This trip today is not in vain"...