But thinking about the elegant and easy-going grandfather who had also held a shovel and chased his father for several streets, it seemed normal for his grandmother to turn over the table.

Speaking of the past, Mrs. Lin said with a smile:

"My Hongqi finally got married to a beautiful wife like Meijuan. I couldn't spoil her. How could I let you suffer such grievances?"

Chen Meijuan quickly picked up a piece of fish for Mrs. Lin:

"Mom, try this piece of meat, it's steamed like jelly, and you'll eat it as soon as you suck it."

After saying that, he picked up another piece for his mother, Mrs. Chen.

Well, both sides are moms, so you must be filial to them.

Chen Baby looked very moved, no wonder her mother-in-law was so kind to her. It turned out to be inherited by family.

Ha! I will be kinder to my daughter-in-law in the future.

Let the Lin family’s family tradition be passed on!

"The tofu soup is here, and after drinking the tofu soup, you can eat crayfish."

Lin Xu brought two pots of tofu soup with rich umami flavor on a tray in the kitchen and brought it over.

The soup base made with fish bones and fish meat, and the blanched old tofu, is so delicious that it makes people unable to stop.

"Wow, my cousin's craftsmanship is amazing!"

"When I applied for the college entrance examination, I also applied to Central Finance and graduated and became a chef!"

"I also report to me and I. After graduation, I went to my cousin's Lin Ji Food to apply for a chef."

"You're the chef? Let's take it down! I added Chezai's WeChat two days ago. He said that Lin Ji's management is very strict, and people with high cooking skills must be a chef. How can you be a chef?"

Lin Xu was speechless when his cousins ​​said his words.

Che Zai is talking nonsense online without any trouble. Are you afraid that your cousin will die from going to the Beijing City Club one day?

Also, Central Finance really doesn’t teach cooking, don’t go astray!

Chen Baobao took the spoon and stood up to serve a bowl of tofu soup for the elders, which made the Lin family's relatives very happy and praised Xiaoxu's wife for being polite and filial.

If Lin Xu hadn't been worried about his father-in-law's and mother-in-law's blood pressure soaring, he would really want to take a picture to them.

Everyone was drinking tofu soup and became curious about this soup.

In desperation, Lin Xu told his relatives about the recipe for milk soup tofu.

Not long after.

The crayfish in the pot are ready.

He went back to the kitchen to put it in the tray.

Two large trays of spicy crayfish on each table and one large tray of garlic crayfish.

After the crayfish came up.

Today's meal is the main point.

Everyone put down their quicksells, put on disposable gloves, and ate them with crayfish.

“The shrimp is so delicious!”

Chen Yuanyuan tasted a bite of crayfish, her eyes were full of stars. She often ate crayfish on street stalls recently, but no crayfish had such delicious cookies from my cousin.

Lin Xu said with a smile:

"There is actually no trick to it, just be willing to put the materials on."

Many restaurants make crayfish not delicious because they use cheap dead shrimps, which tastes very different from live shrimps.

In addition, there are people who are reluctant to fry it, so the crayfish they make are naturally incomparable to those that were fried in advance.

It is also very important in terms of materials.

When stir-frying, first stir-fry the red oil with bean paste, add more dried green onions, ginger and chili, and stew it in beer, then boil it and add a handful of rock sugar. The crayfish produced in this way is not easy to eat.

The two old men didn't like to eat crayfish very much, and they thought it was too troublesome to eat it. In addition, they had almost finished eating and were about to leave the table, Lin Xu came over with the cooked hand-rolled noodles.

"The hand-rolled noodles made by my dear grandson are praised every day for their deliciousness. Today, I, the old lady, finally got it."

"No, I have wanted Mei De or Mei Liang to take me to the capital to try my grandson's craftsmanship, but I am afraid of causing trouble for them. Now, my grandson is back."

The two old men scooped the soup of chopped pepper fish head and mixed it with noodles.

After tasting it, I kept praising it for its deliciousness.

They had already eaten almost the same food, but now they ate another bowl of noodles, and their appetite was much greater than usual.

After eating and drinking, the two left the seat.

I took Dundun to the small square outside the visitor center and blew the mountain wind.

As soon as the old people left, the remaining middle-aged and young people completely let go of their hands and feet. They couldn't play with their mobile phones at this moment, so they could only focus on competing with the shrimp shells.

This chapter is not over, please click on the next page to continue reading!

Shi Wenming said while eating:

"Xiao Xu has opened up new ideas for me. I plan to stew big fish head and iron pot in the restaurant, focusing on farm style, and separate from the styles of several other restaurants."

There are now four places to eat in the scenic area.

In addition to the farm restaurant at the entrance, there is also a cliff hotel restaurant on the hillside, a snack restaurant next to the water park that mainly features cold skin and rouxyamos, and a buffet restaurant that can be eaten casually for 30 yuan at the tent base.

Each restaurant has different focus.

This will give tourists a better choice.

Lin Hongqi thinks this idea is quite right:

"You can do it as you please. If you need to make rectifications, I will help you do it."

When the crayfish are almost the same.

The big goose stewed with iron pot made by Shi Wenming is finally out of the pot.

In order to make everyone have a good time, the second aunt Lin Hongxia also made some cornmeal and pasted some cakes on the side of the pot.

The goose meat has been stewed now, and the cake has been burnt on the kang, which tastes crispy and fragrant, making baby Chen feel very happy.

She also ate stewed in iron pot in Beijing.

But the things made are too exquisite, and there is no fireworks stewed from this kind of firewood pot.

Eating this delicious pancake and the fragrant goose, this girl in the city even wanted to live here for a long time and not leave.

After eating and drinking.

Everyone is overeating.

My cousins ​​who were determined to take the exam for Central Finance and Economics as chefs also took off their disposable gloves, took off their leftovers on the table with their mobile phones and posted them to the Linji Food topic to cheat and like.

"Are you full baby?"

Lin Xu raised his hand to wipe off the red oil from the corner of Chen Baby's mouth and asked docilely.

"I'm so full of food... Every dish is super delicious, but unfortunately I can't eat it anymore."

Chen Jiayue patted her belly in distress and wanted to continue eating!

Relatives should wash their hands and wipe their mouths.

After a busy day, I sat in the yard and chatted in the mountain breeze.

But Lin Xu couldn't relax.

He had to pick up the fat sheep hanging in the yard quickly, otherwise he would not be able to roast it tomorrow at noon.

Shi Wenming was cleaning the dining table, but when he saw that he wanted to pickle mutton, he quickly followed him.

Well, such a rare learning opportunity cannot be missed.

Find a large tray and place it on the kitchen workbench, put the whole sheep in with the abdomen facing up.

It is not possible to marinate at this moment. You have to divide the lamb first and cut the thicker parts so that the lamb can be marinated and tasted and roasted thoroughly when roasted.

Use a kitchen knife to separate the entire abdominal cavity of the sheep from top to bottom.

Then use a machete to chop the sheep's ridge bones to separate the ridge bones. In this way, when roasted, the ridge bones will be easily roasted thoroughly, and the fascia of the mutton will not shrink due to heat, causing the body to twitch and deform.

After the crest bone was cut, the whole sheep was spread evenly onto the tray.

But that's not the end.

Lin Xu took a kitchen knife and separated the meat from the sheep's limbs, and used a flower knife to the thick part. By the way, he picked the fascia of each joint, so that the whole sheep would be completely spread on the tray.

This way you can easily tie it to the grill tomorrow for baking.

After the mutton was divided, Lin Xu began to prepare the supplies for marinated meat.

Two green onions, two purple onions, one apple, a whole piece of ginger, and a large bowl of garlic. Cut them all into a basin, then add a large handful of cumin powder, a handful of pepper, a handful of five-spice powder, a handful of salt, and half a handful of white sugar.

Stir in cooking wine into a lake shape and apply evenly on the sheep, applying both inside and outside.
To be continued...