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

After chatting with Wang Meng, Lin Dong went to bed seriously.

The next morning, Lin Dong and his friends rushed to Zheng Family Villa.

As for Lin Jiang and his friends, they went to the farmer's market to bring the ingredients for the morning to the villa.

Boss Cai was also very helpful. He had many ingredients that were not for sale.

Because of Lin Dong and his friends, he could always get them every time he called in advance, and the price was not high.

As for the ingredients for the 500 tables of banquet tomorrow

, Boss Cai said that they would have to prepare them all by noon.

At that time, they could just use a truck to pick them up.

There were more guests coming to eat that day.

Many guests of the Zheng family took the initiative to ask Lin Dong for contact information, and they were all very enthusiastic.

Lin Dong happily gave them his business card.

The contact number on it is Zhang Wenjing's, which is equivalent to Zhang Wenjing having another job as a secretary.

Lin Dong estimated that when the team grows bigger in the future, he would have to raise Zhang Wenjing's salary to"133".

Xu Hun and Chen Peng, including Xie Hong's family, also came to Zheng's house.

They gathered together and asked Lin Dong what he was going to do for lunch.

This made Lin Dong a little dumbfounded.

Damn, the Zheng family's connections have caught up with half of the people in Longjiang City.

It's amazing!

It seems that if a person lives a long time and his descendants are ambitious, then this family is really terrifying.

Lin Dong thought, isn't that how the noble families in ancient times rose?

Now they just exist in another form.

No wonder the Zheng family wants to book 500 tables.

If there are fewer, it may not work.

Fortunately, after they said hello, they went to chat with someone.

On the contrary, Teacher Xie Hong looked at Lin Dong with a melancholy face.

I thought this guy was just a rural banquet chef.

Now he is said to be the successor of the folk imperial chef. It's outrageous.

At noon, Lin Jiang brought all the ingredients for tomorrow.

By the way, I also brought over Aunt Guihua and the other ten people who were helping in the kitchen.

Because it was already noon, today only 200 yuan per person was charged.

After Aunt Guihua and Aunt Juhua arrived, they were indeed shocked by the grandeur of the villa.

"Dongzi is really promising. Now he can cook banquets for these families. There is no such promising banquet chef in Jiangkou Town.

Aunt Guihua praised Lin Dongzi while washing vegetables.

"Haha, that's right.

No one in our Jiangkou town can cook as delicious food as Master Dongzi.

Not to mention, Dongzi's reputation has spread to the town.

Many people want to invite him to cook a big banquet during the National Day.

However, Master Lin is said to be very busy during this period, and basically has declined.

"In fact, there are people in the village who are holding banquets on National Day.

They have asked Lin Dong before, but Lin Dong said that he would be very busy during those days, so he didn't take the order.

Not only them, but Zhang Wenjing has actually received many calls from people to arrange big banquets.

But sometimes the time is not right, so they can only refuse.

As for the villagers, they can only turn to the next best thing and ask Master Zhang in the village to help cook the big banquet.

People are doing things on National Day, so of course Aunt Guihua and others have to help.

But it's not National Day yet, so they came here now.

"Hey, who doesn't want to eat Dongzi's food? It's hard for people in our village to eat it now."

Thinking of the big feast at Lin Lei's house last time, Aunt Guihua and the others still felt a little unsatisfied.

"That's not true. Fortunately, I can taste Dongzi's cooking skills again today. Even if Dongzi doesn't pay, we will come to help in the kitchen!"

Although these ten people were all selected by Lin Laifu, they were not selected at the beginning.

Ten aunts from the village can be regarded as fighting out of the crowd and breaking through the siege. It is not easy.

"Aunts, please stop praising me. If you continue praising me, I will be overwhelmed by your praise."

Lin Dong said with a smile while preparing to cook.

Who doesn't want to be praised all day long?

Fortunately, Lin Dong himself is not arrogant and does not put on airs, so these aunts are willing to talk nonsense with him.

Otherwise, no matter how delicious your cooking is, if you are not good, who will be willing to pay attention to you!

People live by their breath, and trees live by their skin.

People will only talk nonsense with you if you are carried by people in a fancy sedan.

"Hey, Dongzi, we have almost tasted all the dishes you just stewed. How are you going to cook this duck dish?"

Aunt Guihua smiled and cleaned the pig's trotters, looking at Lin Dong. (To read the exciting novels, go to Feilu Novel Network!)

""Auntie, the last dish is Zhijiang duck, it tastes really good."

Lin Dong answered with a smile as he cleaned and drained the duck meat.

The dishes for lunch were basically ready and put into the pot to keep warm.

At this time, Lin Dagui had almost finished cooking lunch.

The rice pot was emitting white steam, exuding the fragrance of rice.[]

"Zhijiang duck, I heard that this dish is very good, but I haven't eaten it. I still have to see your cooking skills."

Sometimes, what you have eaten may not be authentic.

A dish, after evolving and being taught by different people in different places, is likely to lose its orthodox method and taste.

"Haha, then auntie, let's try the Zhijiang duck I made today."

Lin Dong began to prepare the side dishes.

Not many ingredients and side dishes were needed.

Fresh duck meat, young ginger, green and red peppers, dried chili peppers, rice wine, onions, bean paste, and fried tofu were enough.....

Lin Dong then processed the ingredients, knotting the green onions, slicing the ginger, cutting the green and red peppers into oblique slices, and naturally chopped the duck meat into pieces. The pieces should not be too small, otherwise it will easily spoil.

"Hey, aunt, come and cook for me."

Lin Dong wants to cook a big pot at a time.

With this big pot, ten dishes can be put in it.

"Hey, Dongzi, let me light the stove for you."

An aunt who had not had much contact with Lin Dong before quickly came over.

"Don't worry, I'm always cooking at home. If you want to light the fire or lower it, just tell me and I guarantee it will be perfectly cooked for you."

"Okay, then I'd like to thank Aunt Meichun."

"You kid, what are you thanking me for? Auntie should thank you for giving me the opportunity to make money."

Aunt Meichun said, smiling and lighting the stove.

After the pot was hot, Lin Dong put in half a bucket of oil, and when the oil temperature rose to about 80%, he put in the duck feet and duck head first, stirred slowly, and after the meat changed color, poured in the duck meat.

Stir-fry the remaining moisture in the duck meat until it is dry, add the ginger slices and stir well.

Zhijiang duck is actually also called young ginger duck, and ginger cannot be put too little.

The duck meat soon became slightly browned and shrank, which is normal.

At this time, push aside some of the meat, sauté the bean paste in the oil, and stir the duck meat to mix it evenly.

Suddenly, the aroma came up, making people couldn't help but sniff.

Lin Dong waved the big spoon, effortlessly and methodically.

He poured in soy sauce, rice wine, dried chili peppers, and fried the duck meat again. Two minutes.

Let these flavors fully blend into the duck meat.

Pour enough water into the pot to cover the duck meat completely. The duck meat must be stewed until it is soft.

Bring to a boil over high heat!!

The pot is boiling with a gurgling sound, and 0.7 emits bursts of unique fragrance. It's both heart-wrenching and tickling.

After stewing on high heat for about half an hour, the soup has almost been collected.

This thing can't be too dry, because there is a big pot. When serving, each plate has to be poured with some soup to make it tasty enough.

This thing is best eaten hot in the small hot pot in the restaurant.

Before removing from the pot, add fried tofu, appropriate amount of salt, and the prepared knotted green onions, and stew for another five minutes!

The hot steam coming out of the pot is simply a pleasure to smell in the noses of everyone in the kitchen.

"Oh, this Zhijiang duck is so delicious."

Everyone was fascinated by it!

When Lin Dong and his friends finished their work and reacted, they saw many people in expensive clothes around them.