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

"That's it. Today is Saturday, and the girl is not at work. If she hadn't had something to do this morning, I would have called her over."

Second Uncle Gao said enthusiastically.

He looked at Lin Dong like a father-in-law looking at his son-in-law, and he was satisfied no matter how he looked at him.

"Okay, let her come and try my cooking this afternoon."

Lin Dong would naturally not refuse. If someone doesn't mind that he is a rural chef and has a decent appearance and figure, it means that he is not a picky person, so it's okay to get in touch with him.

""

Uncle Gao left with a smile and went to chat with the old man.

Lin Jiang and the others quickly cleaned up the table and disposed of the garbage.

As for the bowls and chopsticks, they were disposable, so they didn't need to be washed.

They just needed to clean the dishes. Lin Dong didn't need to intervene at all.

He began to deal with the dishes for the afternoon banquet.

The steamed pork with rice flour had been basically prepared in the morning and all put into the big steamer.

At this time, the tall steamer was hissing with hot steam.

The turtles were also stewed, and the fire in the stove was blazing.

Some of the dishes for the sixty tables could not be stewed in one pot, and two or three pots were needed to solve the problem. The time was still quite tight.

Then there was the stewed beef brisket with carrots.

This thing is not difficult, but if you want to make it delicious, it depends on the cooking skills of the chef.

The beef brisket needs to be cut into suitable pieces and put in the flower pot. Soak in hot pepper water for two or three hours, then wash it clean, drain and set aside.

Cut the carrots into dice, cut the green onions into sections, and slice the ginger.

This step has been done in the morning, and the beef brisket has been drained of all the water.

Lin Dong asked Lin Da Kui to start the pot.

Heat the pan with cold oil, pour the beef brisket in after the oil temperature rises, and stir-fry with a large spoon.

After the meat changes color, add a large spoonful of loose white wine to achieve the effect of removing the fishy smell and enhancing the fragrance. Pour in the green onions and ginger, stir-fry until it is tasty!

Add light soy sauce and dark soy sauce.

In the middle, Lin Dong added some brown sugar and changed to medium heat to let it color and taste.

Then add boiling water to cover the beef brisket, add star anise, grass fruit, and hawthorn prepared in advance.

Add hawthorn to add freshness and relieve greasiness.

Bring to a boil over high heat, and then remove the floating foam.

Then simmer over medium heat for about an hour, and add carrots.

Simmer for about half an hour until the beef brisket and carrots are cooked. When the carrots are soft and tasty, season with salt.

No need to add other messy seasonings.

When cooking a big feast, what you eat is the original flavor of the ingredients.

This is the same principle as stewing mutton soup, there is no need for some fancy operations.

After stewing, scoop it into a large basin, cover it, and keep the temperature with charcoal fire.

Even with the lid on, the aroma of carrots and beef brisket continues to overflow, which greatly increases your appetite.

In the meantime, Lin Dong also processed some dishes such as stewed pork feet with vermicelli, stewed lamb feet, braised pork, and braised pork.

He is like a tireless robot.

Every dish is in his hands, wielding it like an arm, and it is easily done in no time.

The prepared hot dishes need to be placed in a large iron basin and kept warm with charcoal fire.

Of course, there is no need for cold dishes, just put them on the plate when serving.

The indispensable cold dishes are naturally Kelp mixed with Houttuynia cordata.

When eating meat dishes, there is such a dish, which is not only appetizing, but also relieves greasiness.

Lin Dong used kelp that was not salted, and only had some salty taste of the kelp itself.

Cut the kelp into thin and long strips, soak it in water and wash it several times, try to reduce the saltiness, and facilitate seasoning later.

After washing, drain the water.

Put all of them in a large basin, and then pour all the prepared Houttuynia cordata, that is, Houttuynia cordata!

Add minced garlic, chili pepper, chili, salt, chicken essence, MSG, soy sauce, white vinegar, lindera oil and coriander.

Stir well, let it stand in the basin, and let it gradually taste.

Whether it is coriander or Houttuynia cordata.

Those who like to eat this thing, it is called a joy not to eat it.

For those who don't like to eat these two dishes, it is simply disgusting, and they can't stand the smell.

But this thing is still very popular in the southwest.

Especially Houttuynia cordata, which has the effect of clearing heat and detoxifying. Eating such a cold dish in summer, the feeling comes up all of a sudden.

After finishing these, Lin Dong continued to prepare several other ingredients.

At this time, it was already one o'clock in the afternoon.

Many guests who were familiar with the Gao family had arrived in advance to warm up the atmosphere, chat with people, and eat peanuts and melon seeds.

And Uncle Gao also called his daughter

"Hongling, are you done yet? The banquet will start at 3pm, don't miss it. I tell you, the food cooked by the chef today is really delicious."

The daughter of a friend mentioned by Uncle Gao was of course a fabrication, it was clearly his own daughter.

"I know, I just had a meeting at school, and it's over. Don't worry, I will definitely be there on time. I can't miss Chunhui's graduation party."

Gao Hongling didn't think her father had any other thoughts.

"I have never eaten a feast prepared by a rural chef. I must try it today."

"Well, Master Lin is just from the countryside, but now he lives in the city. Besides, Master Lin himself is a college graduate, but he is very skilled, so he chose to cook for the banquet."

"Okay, I won't say any more to you. Come here quickly."

"Got it, got it."

Gao Hongling immediately ended the call with Uncle Gao.

"A university graduate specializing in cooking banquets? It's interesting, but I wonder if he can make money."

She just muttered and didn't think much about it.

On the other side, Gao's neighbor, old Wang Jiandong, had been standing by the upstairs window for a long time.

He symbolically ate a little of the food his wife cooked at noon to avoid making her angry.

Smelling the aroma of the food coming from downstairs, his stomach was growling with greed.

"Look, look, look, you are so greedy, aren't you?"

Wang Jiandong's wife was angry when she saw him like this.

"Well, I'm not watching them cook, I'm just looking at the surrounding environment."

Wang Jiandong immediately looked up and looked into the distance without making any noise.

"Tsk, it's like no one understands your thoughts"

"Well, I'll go call my son and urge him to do something.

Wang Jiandong ran into the room and called his son.，

"Dad, what's wrong? I'm on my way back."

The young man's voice was quite alert.

"That's fine. I tell you, the chef who prepared the banquet for Gao Chunhui must have excellent skills. I can smell the aroma even when I stand upstairs."

Wang Jiandong almost cried out of greed.

"Got it. I sent a WeChat message to Gao Chunhui and she said she had eaten it in the morning. She said the dish was absolutely delicious and several of her uncles were so full that they ate it. If not, do you think I would be back in time for dinner?"

"Hey, keep your voice down, your mother will be sad if she hears it."

The young man said heartbrokenly:"I have been sad for more than ten or twenty years. My mother's cooking skills really make me cry to death."

"What nonsense are you talking about? I've been taking it for more than ten years and it's fine, isn't it?"

Wang Jiandong said seriously.

""Tsk, don't think I don't know. In recent years, every time before you go home, you always buy some food at the corner to fill your stomach. You don't want to eat too much when you go home, which makes mom think that you have always had a small appetite."

The other party ruthlessly revealed Wang Jiandong's little secret.

"Get out of here, get out of here, get back here quickly."