Chapter 1328

Wang Jieling's eyes lit up, and she looked at Luo Yufen enviously. She was pretty good-looking, but because she had just given birth to a child, her figure was still a bit bloated, her clothes were ordinary, and her hair style had not been done much. She looked like noodles in clear soup. She looks very plain. I didn't expect to be able to marry such a rich husband. What a blessing. Do rich people like women who are bare-faced?

Luo Yufen just wanted to dig through a crack in the ground. Others said she married well, but only she knew whether the marriage was suitable or not. She couldn't talk to these people, so she could only hide it with a stiff smile.

The curly-haired girl said: "We are both mothers of two children, and we, Ah Fen, are still so gentle and shy. Doesn't your husband like your gentle and gentle personality?"

Luo Yufen blushed and said nothing.

Not long after, a waiter brought the food, and a guy who took himself very seriously said, "Why are you the ones who brought the food? You asked your boss to come, you can't just send us away like this."

The aunt serving the dishes said: "The boss is cooking and is not free now."

Wang Jieling stood up: "You guys eat first, I'll go take a look."

Luo Yufen raised her head and stared at Wang Jieling, feeling envious and jealous of her. She was no longer qualified to do the same thing.

Someone booed: "Beauty, please remember to pull Xiao Ming up."

Wang Jieling shook her hair very confidently: "Just wait and see."

Someone whispered: "This is not good. He must be really busy, otherwise he would not come to the party at his house."

"What does it matter? Just let her go and take a look."

Wang Jieling went downstairs, walked into the kitchen calmly, stood at the door and poked her head in: "Wang Xiaoming, are you really busy? I thought you didn't want to eat with us."

Wang Xiaoming was cooking. He took a moment to look at the other party and said with a smile: "I'm really busy. There are not enough chefs in the store. It can't be done by one person. You can eat first and come back later when I'm not too busy."

Yang Ming glanced at the woman at the door expressionlessly, with a look of disgust in her eyes. Wang Jieling also noticed Yang Ming, and did not notice the disgust in his eyes. Instead, she said unexpectedly: "So he is the chef you invited. I saw him, the one in the mobile phone store last time."

Wang Xiaoming smiled: "No, he is also the boss here. We opened it together. You can eat first, don't wait for me."

Yang Ming took out the vegetables and didn't turn off the heat. He waited until the bottom of the pot was sizzling, then poured a small spoonful of water into it. There was a "sneak" sound. Oily smoke rolled in the pot, choking his nose and throat. Wang Jieling looked at the small The mist was steaming in the kitchen and the oil smoke was billowing. I quickly covered my nose and said: "Then I'll go up first." He said and left quickly.

Yang Ming said to Wang Xiaoming: "The brine goose is gone, you can do it."

Wang Xiaoming was stunned for a moment: "I'll do it? Oh, okay."

Although braised food is the most common local food, because the production process is too complicated, most people do not make it themselves. If they want to eat braised food, they go directly to the braised food store to buy it. Therefore, Wang Xiaoming is not very good at making it. He had only seen Yang Ming do it before, but he hadn't done it himself yet. The more often people eat something like this, the higher their requirements. A little difference can make a difference. On the contrary, for those uncommon dishes, the chef can do whatever he wants, because there are relatively few comparisons. As long as it tastes good.

Authentic and delicious marinated meat cannot be made using the quick method. It takes more than ten hours to boil the marinated meat. Use old hens, old ducks, tube bones, pig elbows, etc. to blanch them at the same time to remove the blood, take them out and add them to a large pot. Boil the water again, then turn down the heat and simmer for ten hours. Remove the ingredients from the soup, then add the gecko, shelled cinnamon, galangal, white komom, nutmeg, cardamom, angelica, cinnamon, star anise, and bay leaves. , fennel, grass fruit, lemongrass, monk fruit, amomum villosum and other spice packets continue to cook for three hours, take out the spice packets, add cooking wine, dark soy sauce, light soy sauce, refined salt, fish sauce and other seasonings, and finally pour in lard Fried green onions, ginger, onions, etc., the marinade is ready.

This process is extremely complicated and long, so the marinated marinade can generally be used for several days. If you feel that the juice is not flavorful enough, you can add spices and seasonings to add flavor. The marinade here at Wang Xiaoming's place has been prepared beforehand and is packed in large stainless steel barrels for ready use. This saves a lot of trouble. Otherwise, it would take more than ten hours just to cook the marinade, so when will we be able to eat the goose?

Wang Xiaoming put the whole slaughtered goose in a large pot, added water to cover the goose, and cooked the goose first. Because the goose is too fat, you need to constantly watch the fire and turn the goose over during this process to avoid sticking to the pan and preventing the goose meat from being cooked unevenly. Wait until the goose is half cooked, then take it out and put it into the marinade. Cook it for a quarter of an hour before taking it out. After it cools, you can cut it into pieces and put it on a plate. The fat and tender roast goose with a sauce color is neatly stacked on the plate. Here, it makes people drool.

Although there is no need to make the marinade, making the braised goose takes a long time. After Wang Xiaoming's braised goose is ready, his classmates have almost eaten it.

Another classmate came down and urged him again: "Xiao Ming, if you don't come, we have to leave."

Wang Xiaoming was pouring juice on the braised goose and couldn't leave at all: "Ah, just wait a moment, I'll be ready soon."

When Wang Xiaoming finished his work, Yang Ming came over to check his results. He picked up a piece of goose meat and put it in his mouth: "Well, the heat is pretty good. It's basically ready to start. You can make the marinade next time."

Wang Xiaoming looked at Yang Ming and nodded: "Oh, okay."

"Hurry up and recruit waiters after the Chinese New Year. It's time for Ah Wei and Ah Yang to enter the kitchen." Yang Ming said.

"Okay." Wang Xiaoming himself had planned this. He had to expand his manpower in the kitchen, otherwise Yang Ming would really be exhausted to death. This was the savior of their family. He must not be exhausted because he couldn't bear it.

"Your classmates should leave soon, go say hello." Yang Ming finally spoke. He was the boss in the kitchen. He wouldn't let Wang Xiaoming leave. Wang Xiaoming didn't dare to move freely now.

"Okay." Wang Xiaoming originally had a normal relationship with those classmates. He hadn't seen each other for so many years. He was no more familiar than a stranger. It didn't matter whether he met or not. It's just the survival rule of adults. Sometimes you have to go against your will to socialize and you don't know. Something I don’t like. After Wang Xiaoming went out, he first said hello to Wang Ergou, the cashier: "The people in the private room No. 1 upstairs will pay the bill later. You can just give me a 20% discount."

Wang Ergou nodded: "Okay. By the way, brother, I have one more thing to ask you. When Brother Yang Ming enters our household registration, what should we write about the relationship with the head of the household? There are also names, birthdays, etc. How to fill them in?" He said in the morning I made a trip to the village and successfully obtained the certificate. I took the certificate and ran to the police station. When I asked, I found that there were quite a few problems to be solved.