rebirth through food

When it was almost noon, almost all the congratulatory guests had arrived. The first floor was full, and the second floor was almost full. Father Ye saw that it was about the same time, and asked people to light a long string of firecrackers.

Amid the crackling sound of festive firecrackers, a plaque carved with high-quality wood was slowly transported up with a rope and hung on the originally vacant place.

The plaque is gold on a black background, and the three big characters of Xianshilou on it are flying like dragons and phoenixes, showing the grandeur of the fairy family.

The guests on the first and second floors all rushed out, applauding while shouting, beaming with joy.Some people also asked who wrote the plaque, and those who knew it naturally told the origin of the plaque.Everyone heard that it was written by the immortal master of the Qingshan School, and their eyes became more and more blazing when they looked at the plaque. They were so close to the Qingshan School, who would have the honor to be given a plaque, not to mention that the identity of this immortal master was very high. generally.

For a while, people paid more attention to the Ye family's strength.

After the plaque was hung, everyone said auspicious words, congratulated Father Ye and the others, and then returned to their seats and sat down.

After everyone was seated, the dishes began to be served.At the beginning, of course, there were all kinds of cold dishes. For this banquet, Ye Xiaofeng put in a lot of effort. Of course, this effort was to better promote Xianshilou's food and beverages.

After the four dry and four fresh fruit preserves, there are four cold dishes, boiled chicken, garlic and white meat, a stewed platter with pork liver, pork belly and fat sausage, and a sauced dried bean curd and sesame oil for toon seedlings specially brought out by Ye Xiaofeng Mixed cold dishes.

The four dishes were placed on the table, which was specially customized by Ye Xiaofeng. There was a turntable in the middle and a wooden shaft on the bottom, which could be turned, so that everyone could better serve the dishes.It was made according to the modern glass turntable, but the principle is very simple, the carpenter made a general appearance as soon as he heard it, and in Ye Xiaofeng's opinion, this kind of wooden turntable seems to be more advanced.

Four cold dishes came out, Father Ye said a few words of thanks on behalf of Ye Xiaofeng, and asked all the guests to eat well, everyone laughed and raised their chopsticks to eat.

Some of the people here are from good families and some are not, but most of them put their chopsticks towards those meat dishes first.

Needless to say, garlic white meat, the meat slices are moderately thick, fat but not greasy, dipped in soy sauce, vinegar sauce and a lot of garlic, it is really fat and salty when you eat it.

The same is true for white chicken. The secret seasoning of God of Food Pagoda uses a special method to infiltrate the taste into the skin and meat. It is really yellow in skin and white in meat, fat, tender and delicious.

In contrast, more people have eaten the lo mei platter, and the people in the town ate it later than the people in the village. Although it is said that the Ye family has moved away, the business has been taken over by the Zhang family. , but it has never stopped, and because I do it every day, the taste of the braised soup has become better in the past few months, and the craftsmanship has become more and more exquisite. This taste is really not ordinary.

But everyone tasted the stewed meat with chopsticks, and they were still shocked.Originally thought that the previous kind of stewed meat was already good enough, many clever women learned to buy some offal, and made it with the ingredients they figured out, but the taste was not as good as the previous Ye family, and the current Zhang family, but After eating the lo mei on the table, the taste is even better.

Huzi also ate it in surprise. Ye Xiaofeng chatted with him just now, and he talked about this new stewed food recipe, saying that he had just researched it, and asked him to change to this new stewed meat recipe later.

Huzi knew that the taste would definitely change, but the taste of the previous lo mei was already very good, so he didn't pay much attention to it. He didn't expect that the taste would change so much that he didn't expect it.At the same time, he was very moved. Xiaofeng was so kind to him. There was no gap between the two families due to the sudden change of family circumstances. On the contrary, they were closer than before. grasp.

The last dish of Chinese toon seedlings, half-salted tofu shreds is the last thing everyone eats. There are a lot of products here, and there are many kinds of vegetables and fruits. They eat less of these tree sprouts and wild vegetables, especially at this time, which is not the season to eat them.

However, Ye Xiaofeng's buds are not new buds from the toon tree, but sprouted from the seeds of the toon tree, which are fresh, crisp and tender, with a strong fragrance.The light green and tender color is matched with marinated thin shredded tofu, the root color is soy sauce, put a chopstick into the mouth, the two different flavors slowly merge with the chewing, it has a special taste, and it is very refreshing.

After four cold dishes, hot dishes started to be served. The first dish served was mutton trotter in five-spice sauce. The color was sauce red, and the meat skin was soft and elastic. There were eight on a table, exactly one for each person.

The sauced sheep's trotters just out of the pot have a very strong aroma, and the skin and meat are soft and glutinous after a bite. Don't look at the meat, it is actually very forbidden to eat.

Seeing that there are more and more products in this farm, and the varieties are more and more abundant. These things must be used well. The best way is to make delicious food and sell them in restaurants for money.

A lot of pig's and sheep's feet have been accumulated these days, and they are all placed in the cellar of the middle courtyard.The cellar is divided into two rooms, the inner one is relatively large and divided into several compartments.Some are edible ice, and some are ice specially prepared for the convenience of boiling mutton and frozen meat. When Xuechen is here, he will go to the ice cellar to work when he is free, and the ice in it will not be used up in three years.

Because of the ice, the temperature in the room outside is also very low, so it can be used as a natural fresh-keeping store.

These pig's trotters, sheep's trotters, etc. are all put in it, and other perishable ones are stored here.

When Ye Xiaofeng came back, a lot of pig's trotters had been saved here.After all, boiled mutton and mutton soup have become very popular dishes in Xianshilou. Although it is hot to eat in summer, the taste and joy are incomparable to other dishes.

At least three or four sheep have to be slaughtered a day to make enough. Fortunately, there is a paddock in the family, and Qin Sheepman also collects all the good quality sheep and raises them in the paddock to supply them.

As a result, a lot of sheep's feet have been accumulated, and the mutton has a strong smell, and the shabu-shabu has special seasonings, especially the sheep selected by Ye Xiaofeng has a delicate taste and a small smell.But this goat's hoof is different.

Father Ye tried to marinate with the previous marinade, but the taste was not satisfactory.Now that Ye Xiaofeng has a new stewed recipe, he naturally marinated the sheep's hooves, and added rock sugar and goji berries for seasoning, and the sheep's hooves immediately became a hot topic.

After gnawing the sheep's feet, the guys put a small wet kerchief on each of them.Wiping hands is one thing, and someone specially asked someone to embroider the words "Xianshilou" on it, which can be regarded as a souvenir for everyone to take back.

Lan'er came up with this idea, and her family situation has improved so much, so she doesn't need to intervene in the pots and pans.These days, she is busy learning how to embroider women's reds, etc., but she has a lot of experience in this.

It's okay, with the company of the little girl and the mother-in-law, I often make appointments with several mansions in this town where there are girls of similar age. She has a good temper, so she naturally made many friends in the boudoir.

This time when Ye Xiaofeng came back, he used the excuse of apprenticeship to host a few banquets, so she naturally wanted to help.Together with a few friends, we simply came up with this one.

Naturally, the items presented by the little girls cannot be given away casually, they invited several famous embroidery workshops in this town and the city.This small handkerchief is naturally very easy to make, and many silk and satin shops have stock. Lan'er remembers that the shopkeeper of the old silk and satin shop was good, and all the handkerchiefs were bought from there, but the texture is also different.

Most of the people on the first floor came to congratulate them, they didn’t know much about them, at most they were familiar with each other, and they only gave them cotton cloths of very good quality, while the second floor was either from their own people or acquaintances with a good relationship, so the gifts were naturally silk. the handkerchief.

Showing off these handkerchiefs day and night, fortunately, it is not troublesome to just embroider the words "Xianshilou".The girls all took out their own money and jointly paid for the embroidery shop. As for the silk shop, the old shopkeeper was also the invited guest this time, sitting on the second floor like everyone else, so naturally he refused to accept it. money, and also sent a red envelope as a congratulatory gift, which made Xiaofeng and Lan'er feel very sorry.

For the little girls who gave gifts, Ye Xiaofeng naturally couldn't be slow to wait, and opened a table in the backyard, so that these little girls could also have a feast, and they didn't need to meet outsiders. It's fun to help the little girl.

While everyone was gnawing on the sheep's hooves, the guys were not idle, serving food back and forth, and when everyone finished eating the sheep's hooves and wiped their hands, there was already a table full of dishes on the table.

Around the side are all kinds of small stir-fries, and now there are more vegetables, tomato cauliflower, stir-fried lentils, cucumber slices, tomato scrambled eggs, are all Xianshilou's unique dishes, and the tomato sauce used for stir-fried cauliflower is carefully prepared by Ye Xiaofeng It is boiled according to the ratio, and now it is also one of the condiments for takeout.

In addition to these stir-fried dishes, there are several large bowls in the middle of the table, a bowl of sauerkraut and white meat, a bowl of stewed potatoes with braised pork, a fat braised elbow, a large bowl of tamales, and a large bowl of stewed meatballs.

These dishes are Xianshilou's signature dishes, and the order rate is extremely high, but what everyone eats is a replica. Today, Ye Xiaofeng cooks it himself, and the taste is even more delicious.

Sauerkraut, soy sauce, tomato sauce, balsamic vinegar, etc., and some other seasonings are now sold out in Xianshilou. With the promotion of these dishes, this seasoning is also selling very well.

Whether it is braised pork or white meat with sauerkraut, there are plenty of pieces. Not only is the meat delicious, but the potatoes or sauerkraut inside are also extremely delicious.

After these dishes were served, the staple food of pancakes and steamed buns was also served. In fact, the seats are usually just for eating vegetables, but the noodles at this table are full of big fish and meat, and it is more fragrant and delicious to eat with the staple food.

The big elbow in the middle is burnt bright red, and the lean meat inside falls off as soon as it is pinched, but the skin on the outside is still very somersaulting. When you eat it, it is soft and chewy, with a hint of oily aroma. Sweet, never tired of eating.

The tamales are the most outstanding of these dishes.Originally, most of the steamed meat is made of fine rice, which is crushed with a rolling pin after frying, and then spread in a bowl with a layer of rice and a layer of meat and then steamed.

However, Ye Xiaofeng did not fry rice this time, but chose the millet produced in the God of Cookery Tower as an ingredient.The meat slices are marinated with some special sauce, and the selected millet is soaked in water for an hour. According to the method of putting rice noodles, it is also steamed on a layer of rice and a layer of meat.