Earthy Superstar

After the meal, Li Tiezhu and others did not return to the home of primitive people, and they would not be able to go back tonight.

In order to hold the banquet tomorrow, they must prepare all night!

After cooking, Li Tiezhu and others also opened a table for dinner, but halfway through the meal, they were taken away by the old people in the same village, and they left Li Tiezhu alone.

After dinner, playing cards, watching videos, watching videos, it was very lively.

But Li Tiezhu started fighting with Nie Yao, Chen Chichi, Deng Chao, Luhani and Zhao Liya.

This evening, I will basically use it to prepare ingredients. This is also the power of the chef at Baba Banquet in South Sichuan. Usually, a chef with a dozen or so chefs can prepare all the dishes for a banquet under a hundred tables, but... …Also very tired.

First of all, it is hanging stock!

Put the old hen, old duck, pigeon, pork bones, scallops, rock sugar, white peppercorns, longan meat, **** and other ingredients into the pot. Bring to a boil over medium heat and simmer slowly, then add pork belly and pig skin.

As the saying goes: no chicken is not fresh, no duck is not fragrant, no skin is not thick, no belly is not white.

When cooking, add proper amount of broth for seasoning. It is more delicious than MSG chicken essence. The broth is derived from Shandong cuisine, but Sichuan cuisine is inclusive and adopted. Under normal circumstances, the old-fashioned rural dam banquet chefs do not need to use chicken essence and MSG, but they have gradually changed over the years.

However, Li Tiezhu still upholds the strict requirements, using the broth if he can use the broth.

When the stock is simmered, the ingredients are prepared.

The old Jiu’s family is generally in a general family environment and follow the usual process. Therefore, the dishes of Jiudouwan are as follows: soft fried steamed pork, steamed pork ribs, steamed beef, steamed turtle, steamed muddy chicken, steamed muddy duck, steamed pork knuckle, sandwiched meat, Salty roasted white.

Jiu Dawan is a traditional specialty of Xichuan area. The most important feature is steamed vegetables. Jiudouwan is named after the nine dishes of steamed vegetables.

However, as the people became more prosperous, in addition to these nine bowls of steamed vegetables, many other dishes were added, mainly stir-fried dishes, cold dishes and soups.

Prepare all the dishes and ingredients, it is already four o'clock in the morning.

Zhao Liya had already gone to bed in the room prepared by her host's house early. The four male artists and the helping cooks who were busy with Li Tiezhu until the end. Although they are not very good at it, Li Tiezhu will teach them.

"Smoking, smoking, finally finished!"

"What time do you get up tomorrow?"

"You guys at nine! I'll get up early, and I'll be ready to open the table at eleven."

"Let's go together..."

"At the beginning, I said I would eat and drink, but I didn't expect it to be so tired."

"This is our custom."

"Very good! I later plucked up the courage to take a look at the old man. I was really happy to be able to cook for him for the last time! If it weren't for your hometown, Tie Zhu, I wouldn't know that the funeral would really be possible. Hi to do it."

"Our characteristics, people here are particularly optimistic about everything."

Speaking of his hometown, Li Tiezhu is always proud.

It was Nie Yao who had been to see the old man's remains. His own "hometown" customs were not too different from that of Xichuan, so he had experienced a little bit and was not very scared.

After smoking a cigarette, Li Tiezhu took Nie Yao, Deng Chao, Chen Chichi, and Rouhani to a room arranged by the master, and spread the rolled mat on the ground. Then, several people slept on the mat. superior.

When it was broadcast here, the barrage began to talk about it. Some did not understand this custom, some found it strange, and some felt happy. This kind of optimism reflects the optimism of Xichuan people. .

...

That night, Li Fugui took his wife and youngest son back to the town and lived in the house of the third child.

In terms of genealogy, Lao Jiu's family is relatively close to Li Fugui's family. Therefore, the old man of Li Ming Jiu's family has passed away, so he should come back for a drink.

The genealogy of the four generations behind the old Li family is "Fengming Qishan". Li Mingjiu's father is named Li Fengnian, who belongs to Li Fugui's grandson. Li Tiezhu's son should be named Fengzi generation, and Li Tiezhu's grandson is Mingzi generation.

Since Li Fugui arrived in the town, the photographers and staff of "Oh Huo Primitive Man" have followed him. This is the first time that Li Fugui has appeared on the show.

The next morning, the third child, Li Fufu, drove a second-hand pickup truck and drove up the mountain with his wife, children, and eldest brother's family.

The third child said: "Brother, your waist injury is a little better? I'll give you two more potions."

Aunt Liu was a little fictitious: "No, no, no, he is fine."

Make up, I can't stand it anymore.

This is a tragic story...

Li Fugui said: "Tie Zhu was the first time the chef, I don't know if he did well."

Li Fufu: "He is a big star, so surely there is no problem!"

Aunt Liu also happily said: "Is Tie Zhu better than you? He can't do anything you can do?"

Li Fugui nodded with satisfaction, but worries again.

Li Tiedan crawled around on the seat in the back row of the pickup truck. After being slapped a few times by his mother, he cried obediently, with a sense of rhythm. The music cells of the old Li family are quite developed.

When Li Fufu's car was parked by the bamboo forest, the host's family had already greeted it.

No way, the current Li Fugui is the uncle of the whole village, not only because he has raised a son who is worthy of sin, but also because he is the one with the highest seniority.

Today, Li Fugui... sprayed the gel water, and his big back hair looks very strange.

He walked with his hands behind his back and sniffed: "Well... there are too many spices for the steamed vegetables, especially pepper! Tie Zhu is still hand-made... But the broth is well hung, very fresh!"

In the entire Lijia Village, Li Fugui is a first-class capable person, and no one dares not be convinced.

When they walked to a few stoves, Li Tiezhu was taking a herringbone ladder to check the situation in the steamer. Under the pressure of nearly a hundred tables at a rural banba feast, the steamer for steaming vegetables was usually as high as a dozen or so layers, with dishes on each layer. The distribution and airtightness must be checked.

Almost every layer of steamer is covered with a layer of gauze to prevent steam from leaking out.

"uncle!"

"uncle!"

Several artists scrambled to greet Li Fugui. In fact, Li Fugui was not a few years older than Deng Chao and Nie Yao.

Li Fugui carried his hands on his back: "You have worked hard..."

Li Tiezhu’s title is a steamer, and said to Li Fugui: "Old man! Don't you need to add too much water to steam your hoofs?"

Li Fugui: "Add less water, and the water will steam more and more, all of which are the drops of water vapor..."

Steamed vegetables, the essence of Sichuan cuisine's dam feast, has always been managed by Li Fugui himself. This is the first time that Li Tiezhu has steamed vegetables on his own.

Li Fugui didn't help, so he watched from the sidelines and occasionally made comments.

People kept coming over to say hello to Li Fugui, handing him cigarettes and chatting, Li Fugui seemed very reserved, and attributed all the credit to his son and wife.

After a while, Lao Jiu Li Mingjiu came over to ask Li Fugui about etiquette. It turned out that he had asked someone to ask, but he didn't finalize it. Fortunately, Li Fugui came back. He didn't need to bother, just let Li Fugui help and direct.

The old nine brothers prepared a total of 80 tables, and they were basically full. This is a very large scale.

Therefore, it is a serious test for chef Li Tiezhu.

Nie Yao, Chen Chichi, and Rouhani are still very challenging for the food passers. However, because Li Tiezhu's fast food delivery has reduced their pressure a lot.

At noon, with the aroma of firecrackers, white cakes, cold chicken, and spicy three-wires are served on the table.

As a filial son, the youngest Li Mingsan shouted after the ceremony:

"Have a banquet!"

With the crackling of firecrackers.

The first nine bowls of soft fried steamed meat was served, and the dam feast began.

This kind of banquet is called differently among the local population. The simple ones include banquets, banquets, and noodles. A little more elegant is to catch banquets, eat wine, and drink single bowls.

Drinking a single bowl is a custom.

Even though ordinary banquets have been cancelled due to the abundance of material things, ancient rituals are still used on such large occasions of bliss.

An Eight Immortals table sits with eight people. The order of sitting is based on the direction of the main door. The direction near the door is the lower seat, the two sides are sitting horizontally, and the side far from the door is the upper seat. Only one bowl of wine is poured at each table. Starting from the table, take a sip and pass it on to the next person.

People who drink alcohol always take a sip and pass it to another person, and the cycle is repeated, and when they encounter non-drinkers, they skip it. This... is to drink a single bowl.

Perhaps people nowadays think this is very unhygienic, but this is the custom because of the lack of supplies in the past.

When Li Tiezhu was young, he drank a single bowl of alcohol during his daily meals at home.

Grandpa finishes drinking with grandma, grandma finishes drinking with father, then second uncle, third uncle, and finally turns around again.

Li Fugui was also drinking a single bowl. He held Li Tiedan and fed the steamed egg that Li Tiezhu specially steamed for his younger brother. Old, these cooking skills and etiquette are not good."

Aunt Liu asked: "Why are you mumbling? You can teach the iron egg!"

Li Fugui laughed: "When he grows up, it is estimated that all the old people in the village will almost die. He is not willing to learn my craft anymore..."

Although Li Fugui is very simple ~www.wuxiaspot.com~, he said a fatal truth. The customs in the countryside, like the rural people, are becoming extinct.

Young people go to the city, old people go into the soil.

Immediately afterwards, the boy Li Mingjiu began to preside over the opening ceremony, toasting, and eating.

Under the control of Li Tiezhu and his sons, a whole set of processes has no flaws.

After the meal, Li Fugui accepted an interview with the TV station's program team for the first time in his life. He was not panicked. He only felt that the program team had nothing to do when the program team was full. Why did you interview him?

"Mr. Li Fugui, may I ask, what do you think of Tie Zhu's performance at noon today?"

Li Fugui hugged his knees: "The level of steamed vegetables is still a bit poor, usually too little. Stir-fry and cooking are done very well, better than me, and the broth is good. He said that he learned some Lu cuisine broth. It does smell. But..."

The staff of the program group was dumbfounded, don't! We don’t even understand such professional content! Say something easy!

"but what?"

Li Fugui complained: "I have complained to Tie Zhu many times! Ask him to buy me some good wood to make a coffin, and he just won't do...not filial! Not filial!"

Staff: "You are still young, he is filial if he doesn't do it!"

Li Fugui: "Fart! The coffin must be made first, and I have a place to sleep when I die, otherwise you come to the table and I lie on the door panel and watch you eat. Can you eat?"

To be reasonable, Li Tiezhu was really wronged. The old man made a coffin at the age of forty-four. It was a waste of money... Why did you raise the iron egg and let him make a coffin for you?

This is so simple, Li Fugui even started looking for Feng Shui to find him a cemetery.

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