Husband, Have Dinner - Chapter 214

In addition to listening to Yao Cuishengxiang’s persuasion on the first day and seeing Pei Shuo’s current situation, she returned to the kitchen to make better supplements within the scope of her ability. That is not where she is curious and adventurous.

Young people have practiced martial arts since they were adolescents. They have strong physiques and their healing ability is much better than ordinary people. Three generations of the family have been in the army. Grandpa is a solid army man. From a small soldier, he has gradually evolved from a handful of incense burner ashes and a handful of plant ashes to herbal medicines. Later, under the guidance of the doctor, the herbal medicines became powders and ointments. When his father hit the world, his family’s hemostatic medicine was well-known in the army. Before his father Pei Zhengwen was not an account holder, he thought of Pei’s medicine for an instant when he mentioned Pei Zhengwen.

Jinchuang medicine is applied externally, and taken internally to harmonize the five internal organs, plus A Yao obeyed the doctor’s instructions and carefully prepared medicinal meals. Seven days later, Pei Shuo got out of bed to continue his daily morning exercises.

“The wound is healing, and it is recovering well.” Pei Suiyin glanced at Pei Shuo’s wound for a while, and said, “The process of healing scars is accompanied by irritation. You have to hold back and not scratch. Don’t use your hands to pick the wound.” He glanced at him. He glanced at the position of Pei Shuo’s shoulder. It was because he had stabbed and cut himself in the past, and made a bitter trick. When the wound recovered, he scratched it again, and then this scar followed him until now.

And this matter has always been on Pei Suiyin’s mouth. Every time Pei Shuo gets injured and goes home to recover, he will say it once.

Pei Shuo listened quietly to Pei Suiyin’s nagging.

“Okay, okay, you can go back.” Pei Suiyin sent Pei Shuo, turning his eyes, that little girl is in the house now?

…

“You want to taste it?”

The person she had never seen before was older, like an old housekeeper, with a thin waist and a straight back. Although his eyebrows and eyes were smiling, he still gave people the feeling that the sword was not out of the sheath. The honeysuckle stood two steps behind him, respectfully, not daring to raise his head.

He said, “Yes, the old lady went to see the young master, and when he was drinking soup, he was greedy, so he sent me to taste it first. When I met something delicious, I had to bother the girl to make more portion and send it.”

“Then the old lady’s diet has any taboos and preferences?” A Yao became nervous about cooking for the elders, and hurriedly asked to determine what should be prepared.

“No, the old lady is Lianpo, who can still eat a few bowls and has a good mouth. The girl can do it without worry.”

In the beginning of winter, then a goji berry pigeon soup, which quenches thirst, nourishes the lungs and replenishes the body, has a mild effect. It is suitable for both Pei Shuo and elderly people; I just prepared beef brisket with lotus root sauce, but now I am not sure, after all, old man I’m too old to be able to compete with young people.

The sirloin cut into small cubes is stewed so soft that it doesn’t stick to the teeth, but it still requires a bit of strength to chew, um… it’s better to take it off first, she suggested to the housekeeper.

“Hey, don’t! It’s delicious, it’s rotten with the meat in your tongue. It’s easy to chew and swallow.” The old housekeeper grunted and swallowed her saliva and quickly prevented her from changing the dish. “It would be boring if it was all tofu.”

“Pei Shuo likes to eat crabmeat tofu, I still want to make one for the old man too.” Ayao heard the resistance of the old housekeeper, and took the stone pot away.

The old butler glanced at her movements, the yellow golden soup was bubbling, making the tofu cubes especially white, dotted with a shrimp and a little green coriander, steaming, the crab powder and thick gorgon juice The scent drifted into the tip of the nose along the transpiring white mist, attracting him to scoop a spoonful.

The bamboo udon rice is also cooked.

The grains are distinct, and the black lacquer is black without losing its crystal clearness. In addition to the fragrance of the rice itself, there is also a delicate fragrance from bamboo.

“Personally, I particularly like the combination of udon rice and crab noodle tofu. Add a spoonful of udon rice noodles, black rice, golden gorgon juice and white tofu cubes. It is eye-catching and delicious.” Ayao dug from the big tube of bamboo rice. Mixing two spoons of ud rice with rice is like poking out five or six mature eggs. The golden egg liquid flows and blends into the rice. The same is true for crabmeal tofu, not to mention that it is made of real crabmeal and bald butter, which is especially good for serving.

“You can also have another braised pork.” The old butler suggested.

“Will the braised pork be too greasy?” A Yao asked softly.

The old housekeeper “is not greasy or greasy. I haven’t eaten braised pork in a long time. How can the old lady feel greasy? Do this. I heard that it is your specialty, the trembling braised pork, which is fat but not greasy, and sucks. “

“That’s not easy, I’m still going to roast lamb or grill lamb.” A Yao was distressed. “If you make braised pork, don’t make lamb.”

“Why not do it, what a waste, Pei Shuo… the young master and the old man are not happy with meat, if there is less meat, it will not be beautiful.”

“Then be as you wish, old lady.”

Ayao replied with a smile, the “old housekeeper” hummed inadvertently, and she recovered in an instant. She was already humming a small song and began to make grilled lamb. The lamb was stuffed with no smell of mutton, and the lamb loin and lamb fat were stewed together with low heat. Boil the lamb in the clean water. When the meat smells, it is also when the soup is boiling. Skim off the foam. When the juice is completely rotten, take it out of the pot and let it cool and cut into long strips. The cabbage and yam have been planted. The other soy sauce, cooking wine, chopped green onion, minced ginger, and peppercorns are mixed with chicken broth, and evenly poured on the meat slices, steamed in the basket until crispy, and a few drops of sesame oil when out of the pot, it immediately fragrant.

The simmering soup is also ready at this time. The lotus root and the ribs are half of the soup. The tube bones and the fatty ribs are simmered with the nine-hole lotus root. The lotus root is bitten and then pulled apart. The vivid image of the lotus root broken. It appeared at this time, and the soup was thick and mellow. Before the chopsticks were placed, the noodle soup was covered with a thick layer of soup. The soup was clear and sweet, and the meaty flavor was all incorporated into the soup.

The last one is fried and the meal is ready. Vegetables must be vegetables with green leaves. Eggplants and the like are not good. Cabbage is a common vegetable in winter. However, A Yao also found Brassica in the kitchen. The name of Brassica is elegant, and you will be familiar with it by changing the name— -Hongshan Caishou, or Caixin. Brassica oleracea is different from the later generations of cabbage. Its leaves are green, while the stem is purple-red, which looks waxy.

Brassica is an overwintering vegetable. It is planted in June of the lunar calendar and can be harvested in October. The leaves and flowers are sweet. It is not difficult for Ayao to process it. Simply stir-fry it and eat it with its refreshing, sweet and crisp original flavor.

When A Yao finishes it and then turns around, Pei Suiyin has already slipped away, but the honeysuckle is still there.

“Give me food.”

“Girl scallops, the old lady said that he hopes you will deliver the food, so it’s good to be here to explain.”

Well, listen to the owner.

The attendant passed the food, she followed, all the way to the side hall, suddenly dumbfounded.

“…” Wait, what’s the situation?

A Yao was suddenly nervous.

There are not only Pei Suiyin and Pei Shuo in the side hall. Pei, the founding father of the country, is sitting firmly in the main seat. There is a dignified and beautiful lady next to him. Next to the lady is a round eye and a bit of baby fat on her cheek. She is curious to look at her young master. , I guess this is Pei Shuo’s…fourth brother? Pei Suiyin sat next to Pei Zhengwen’s left hand, next to Pei Shuo.

The whole family is here, what are you going to do? Trial in three halls? Interview?

Wait, there are so many people, are these few dishes enough, should she go back and fry two more dishes?

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