In the past, when Chen Yuanyuan was selling tickets in the scenic spot, she called herself the director of the ticket office. In fact, she was the only one in the entire ticket office, and she was the commander-in-chief.

She didn't expect that Zeng Xiaoqi would still remember this incident, so she sent a handshake emoticon:

"I hope Director Zeng will take care of me."

"Ha, it's easy to talk about... By the way, Yuanyuan, what's your cup size?"

Cup size?

Why do you ask this?

Chen Yuanyuan replied:

"36C, what's wrong, Director Zeng?"

Zeng Xiaoqi on the other end of the phone suddenly shut herself up.

It’s actually the same size as Baby Shu, why can’t I have a bear girl to balance it out?

In the group, Chen Yan and Shu Yun each sent hilarious emoticons after seeing the news.

Obviously, they knew what Director Zeng meant.

It's fine now. Zeng, who was looking for a sense of superiority, was crushed again.

You said you were fine, why did you ask?

"Yueyue, what's going on with Reporter Zeng? Why did you stop talking after asking?"

"Her Xiongxiong is only 34B, and she is the youngest among the whole group except Lele, so she has become the object of ridicule."

Chen Yan’s age and Zeng Xiaoqi’s breasts are the two most vulnerable points in the group.

Chen Yuanyuan asked curiously:

"No one makes fun of Lele?"

"No one dares. That girl is too smart. It would be uncomfortable to provoke her."

Pack up all the clothes and put the shoes into shoe boxes.

There is nothing else at home, just enough cardboard boxes. These are all toys, so you can borrow them if appropriate.

"Do you still have these toys from Dundun?"

"Bring, bring all these. I heard that cats can easily become stressed when they are in a strange environment without familiar toys and supplies."

While they were chatting, Zoucheng came upstairs with two young people:

"Mr. Shen, the car is ready, let's start moving downstairs?"

"Move!"

While they were moving things out, Zeng Xiaoqi packed up everything in the dormitory, ordered a small box from the TV station, and helped transport it to the community behind Linji Food.

Haha, now that dinner is done, there’s no need to crave Lin Kee’s breakfast anymore.

I feel like a beautiful life is beckoning to me.

After Lin Xu and others took away all their personal belongings, Chen Yuanyuan cleaned all the rooms and mopped the floor. While she was busy, Zeng Xiaoqi came.

"Welcome, Director Zeng. Do you have many things? I'll go down and move them with you."

"Okay, let's go check out the new house after we pack it up. That house is my dream house. I have to take another look before it's occupied."

The two of them hurriedly moved the things up, packed them up, and then took a taxi to the new house.

Four o'clock in the afternoon.

Chen Meijuan, who originally wanted to cook a meal at her new home, found that nothing was prepared in the kitchen, so she had to go back to the store to eat. Her original intention was to cook a small family dinner at home tonight and have a meal with her in-laws.<

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But now it seems that it can only happen tomorrow.

"Tomorrow morning, Shuzhen, you and Guofu will come early tomorrow, and we will have breakfast at home, even if the child burns the bottom of the pot."

"Okay, then we'll come over early tomorrow morning, and we'll have to work hard for Meijuan again."

"What a hard work. After seeing this house, I can't use up all my energy."

Chen Meijuan's face was full of excitement and she was very satisfied with her new house.

Our Lao Lin family actually has a top-floor duplex with a sky garden in Beijing, which is really amazing.

Back in the store, she washed her hands and went to the small kitchen where Lin Xu usually recorded videos, preparing to make the meat stuffed with green peppers that her daughter-in-law wanted to eat.

This is an authentic Central Plains dish, but with the migration of people, meat stuffed with green peppers has been brought to all parts of the country. For example, the Hakka people who migrated from the Central Plains are good at making various kinds of stuffed meat.

Lin Xu helped Chen Meijuan get the green peppers, pork stuffing, corn starch, onions, ginger and other ingredients.

The green peppers used to make green peppers stuffed with meat should not be too thick. If they are thick, there will be too much meat stuffing and it will not be easy to fry.

At the same time, it should not be too tender. Green peppers that are too tender are easy to rot when heated. You must choose the kind that is slightly yellow. Such peppers are relatively older, but they are resistant to frying, have moderate spiciness, and have a very good texture and taste.<

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Cut the green pepper from the tail, discard the stem, and then cut the pepper into six or seven centimeter long sections.

Cut into pieces and use chopsticks to poke out the pepper seeds and flesh.

In this way, the knife modification of Qingjiao is completed.

Then start mixing the meat filling.

Put the prepared pork belly stuffing into a basin, add a small spoonful of salt, a small spoonful of pepper, a little light soy sauce, and half a bowl of onion and ginger water.

Add another egg white and a small spoonful of sesame oil.

Put everything in and stir with your hands to mix the seasonings and at the same time let the meat filling gelatinize.

"In the past, when I made it at home, I just poured the minced onion and ginger into the meat. It wasn't that particular. Since Yue Yue doesn't like ginger in the meat stuffing, she used onion and ginger water."

With the presence of onion and ginger water, the meat filling becomes very thin.

But as you stir, the colloid in the fat meat comes out, the water is gradually absorbed, and the meat filling in the basin becomes more and more viscous.

When it becomes sticky, stop and start stuffing the green peppers while they are still sticky.

"I saw that when my hometown restaurant makes this dish, they now use a piping bag to put it inside. Today's chefs are really keeping up with the times. The piping bag is indeed more convenient than using chopsticks to fill it in."

Lin Xu had nothing to do, so he took the green pepper segments and started stuffing them.

Chen Meijuan likes this kind of atmosphere where mother and son work together, which makes her feel like celebrating the New Year.

The business in the store is so good, I don’t know if my son can go back to celebrate the New Year. In fact, not only the elderly like to reunite, but who among parents doesn’t like to have a lively family time together?

After Lin Xu filled one end, he started to fill in the other end, and said while working:

"If you're not busy tomorrow afternoon, how about making dumplings at your new home?"

"My son wants to eat dumplings? You don't have to wait until night. Mom will make them for you early tomorrow morning. It's just a matter of getting up early. It's simple."

After saying that, she glanced at Lin Xu’s stuffing and reminded her seriously:

"Stuff more, the meat will shrink when cooked, and if it's too little, it will roll out of the pepper. It doesn't matter if there is an empty spot in the middle, but both ends must be filled."

The stuffed pepper segments are neatly placed on the plate.

There were a lot of people eating today, so my wife prepared several plates for the employees in the store to try.

After all the stuffing was used up, Lin Xu set up the wok, poured oil into it, and prepared for frying.

Chen Meijuan took an empty plate and poured some corn starch into it.

When the oil is 50% hot, dip the chili segment in the cornstarch, shake it gently to shake off the excess starch, then dip the other end in the starch, and then throw it into the oil pan.

Don't turn it when it's just put in the pot. It needs to be fried for a while to allow the meat filling on both ends of the green pepper to set. Now use a spoon to gently push it to allow the pepper to heat evenly.

The oil temperature for frying the green pepper segments should not be too high, otherwise it will be fried easily.

Under normal circumstances, 50% hot is just right.

Fry until the starch at both ends is golden in color and there are dense bubbles on the surface of the pepper. It is almost done. Use a slotted spoon to carefully take it out and start frying the next pot.

Everything is fried and needs to be simmered again to make it taste better and more delicious.

Lin Xu saw that there were too many green pepper segments, so he said:

"Mom, you may not be used to using this kind of professional stove, so it's up to me to do this."

He changed to a large wok, slid the pan first, and then poured a little peanut oil into the bottom of the pan. When the oil was hot, he added the prepared green onion, ginger and spicy millet for color matching.

Stir-fry until fragrant and pour in two bowls of pork bone stock.

In fact, just add water in this step, but in order to taste better, Lin Xu directly upgraded it slightly.

Pour the broth into the pot, add sugar, dark soy sauce, and a little oyster sauce in sequence, bring to a boil, and pour all the fried green pepper segments into the pot.

Stir fry a few times, then cover the pot and simmer for two minutes.

Two minutes later, the green peppers had become soft, and a nice spicy smell wafted out of the pot.

"My son is really good at his craftsmanship."
To be continued...