Qi Zhentao really didn’t expect that his son, who was so promising, would pursue Zeng Xiaoqi.

That is a person who can resign from a TV station in a fit of anger and then lead his team to join Happy Media. If it were anyone else, who would have the courage and courage?

What's more, Zeng Xiaoqi is beautiful and has a good personality. In every aspect, she is an ideal choice for a daughter-in-law.

He brought the brewed tea to his son and whispered:

"This year when I return to my hometown to celebrate the New Year, I have to pay my respects at the ancestral hall and thank my ancestors for finding such a good daughter-in-law for our family."

Qi Siming wanted to laugh a little:

"You haven't even finished your horoscope yet. Can you please stop making noise here? Besides, if our ancestors were really capable of manifesting their miraculous powers, in the past when you adopted your adopted son, you would have been whipped with the soles of your shoes."<

/p>

Yang Sihui couldn't help laughing, but then she felt that it was inappropriate to laugh like this, so she raised her hand and patted her son's back gently:

"How do you talk to your dad? By the way, I asked you to ask Miss Zeng to eat Western food, why didn't you go? Don't you have money? If you don't have money, mom will support you with tens of thousands of yuan."

Qi Siming said while designing the pastry layout:

"We at Happy Media have just dissed Western food and even stripped someone of their underwear. If the chef and program planner were photographed eating Western food with human tastes at this time, it would be too ruinous."

Qi Zhentao said:

"Let's eat Chinese food. Find a restaurant with a good reputation...this...it's really hard to find."

Although there are many good restaurants in the capital, Zeng Xiaoqi usually deals with the chief chefs of the top restaurants in the capital. Even when she eats, she always eats at Linji Food.

Under such circumstances, it is not easy to find a hotel that she can be satisfied with.

And if the two of them were recognized by the restaurant's head chef while they were eating, it would be embarrassing just thinking about it.

Qi Siming said:

"Don't worry about this, I will take care of my affairs."

Yang Sihui took another photo of her son:

"I asked you to send a message to Miss Zeng every day, have you done so? Don't ignore her. Say hello when you need to. Don't always pretend to be serious. If you can't, give me your phone and Mom will chat with her for you."

Qi Siming smiled bitterly:

"Don't scare people. Things like relationships happen step by step. I'm not in a hurry. Look, you two are just fooling around here. If things go wrong later, I'll have to compensate for the loss of my relationship. I won't be in a hurry.

I don’t forgive you...Eh? I can make an appointment with Director Zeng to have a bellyful. She seems to be quite interested in this kind of snack."

As soon as he heard this, Qi Zhentao started to talk about which restaurant in Beijing had the best fried belly.

When the family was planning a strategy for Zeng Xiaoqi, Lin Xu, who had marinated the pork in white wine, brought over the three ducks that had been slaughtered before.

He did not do it directly, but took a kitchen knife and started to change the knife for the duck.

Shen Jiayue was a little surprised:

"Does it still need to be modified? Xubao?"

Lin Xu followed the open part of the duck's back and cut directly to the duck's neck, so that the duck's body could be completely expanded into a round piece, and then he said:

"The duck needs to be completely cut so it can dry more easily."

All three ducks have been cut and smeared with white wine and marinated in white wine.

Lin Xu took advantage of the fact that the soy sauce brine had not completely cooled down, and used salt, pepper, star anise and other spices to stir-fry the five-spice salt used to make salted duck.

Whether you are making cured duck or salted duck, you need to salt the surface and marinate it in a basin for a few days, and then hang it to dry.

After drying, the salted duck can be eaten directly, while the cured duck is best smoked, just like bacon, so that the aroma of the fruit wood can completely penetrate into the meat.

In fact, bacon and bacon are the same thing, but they are called differently in different places. As for the smoked bacon that is popular in the southwest, the smoking process is added.

When smoking, it is usually done above the fire pond, with wet fruit wood put in the fire pond, and even green orange peel and other aroma-enhancing ingredients.

In the smoke, the bacon adds a new flavor.

Lin Xu is not used to eating smoked bacon, so he thinks that these ducks can be made directly into salted duck. Relatively speaking, salted duck is more in line with the eating habits of northerners.

After frying with salt and marinating in soy sauce, the meat is ready to be soaked.

But the meat cannot be soaked in the kitchen. The temperature here is too high. Lin Xu took several pots to the top floor and placed them in the empty room next to the tea room.

I originally planned to set up a billiard table in this room so that I could play billiards when I had nothing to do, but I was too busy to take care of it, so the room remained empty.

Place the basin on the ground, take all the meat soaked in white wine, and place it in the basin one by one.

There was a lot of meat, so it took three pots to put it all in. The two ducks used to make soy sauce duck were also placed in the pots at this time.

After doing this, put the soy sauce soup into a bucket, lift it up, and then slowly pour it into several large pots of meat.

"Xubao, why do you have to do it upstairs?"

Shen Jiayue thinks it’s the same directly in the kitchen?

Lin Xu said while busy:

"The temperature here is lower, so the soy sauce can better penetrate into the meat. This is the same principle as putting marinated meat in the refrigerator when cooking. The lower the temperature, the easier it is for the meat to absorb moisture."

After everything is done, take a few round plates and place them on top of the basin, then press them so that the meat is completely immersed in the soup.

The next step is to turn the meat once a day and hang it up for ventilation and drying after three days.

When he came downstairs, the salt had also cooled down. Lin Xu grabbed the salt and rubbed the remaining duck inside and out, then covered it with plastic wrap and began to pickle it.

To a certain extent, soy sauce pork and bacon are the same, but one uses salt and the other uses soy sauce.

When the filming started, Shen Guofu sent Tan Yajun away and kept playing games with Geng Lele in the living room. In order to prevent disturbing the filming, he also turned on the mute function.

Now that the filming is over, he immediately picked up the TV remote control:

"Turn on the sound. It's really awkward to fight without sound."

In front of another set of sofas not far away, Han Shuzhen, who was chatting with Dou Wenjing and Xiao Qing, said:

"Old Shen, don't just play games. Remember to go upstairs to jump rope and eat so much meat. Then the three high-ranking officials will come up to see what you do."

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Shen Guofu smiled:

"I'll start after this round. I really have to exercise. Otherwise, how will I eat the soy sauce meat made by Xiaoxu later?"

Thinking about cutting the steamed soy sauce meat into thin slices, he couldn't help but swallow his saliva.

This time when the soy sauce pork is cooked, it must be very satisfying. After eating the soy sauce pork, I will go to Yinzhou to eat bacon and make up for all the meat I owed when I was young.

In the next two days, Lin Xu was busy in the store during the day and went home to turn the meat over at night.

When the soy sauce meat was marinated and ready to be hung to dry, Shen Guofu couldn't wait.

"Xiao Xu, if it takes seven or eight days to get better, isn't it too long? Is there any way to get it into my mouth faster? I'm really hungry for this meat."

Eat it in your mouth quickly?

Lin Xu thought for a while and said:

"Okay, I'll use the drying oven to make some first, and then hang the rest to dry."

The pork belly in the pot has been colored and is slightly harder than before. At the same time, the meat seems to have shrunk a bit, so the meat tastes firm and chewy, and the aroma is very strong.

Almost all cured meats are designed to pursue this taste.

Fishing out ten kilograms of pork belly from the basin, Lin Xu took it to the kitchen downstairs, opened the food drying box, and placed the meat on the drying net.

Place a grease tray at the bottom, turn the temperature to 50, and start drying.

After setting these up, he went upstairs again, took out the meat in the basin, and wiped the soy sauce on the surface as much as possible to prevent the soy sauce from dripping.

Then use scissors to poke a hole in one end of the meat and thread the hemp rope soaked in Erguotou.

After dressing, hang the meat on the newly installed electric clothes drying rack in the room.

Well, in order to make the meat drying effect better, Lao Shen specially installed two sets of electric clothes drying racks in the room. They were installed just opposite the window, so that the soy sauce meat could be dried better and faster.

Hang all the meat, and then hang up the two completely marinated soy sauce ducks. Finally, take out the salted duck that has been marinated for several days, rinse the salt and spices on the surface, and hang them up as well.

Unlike the soy sauce-colored soy sauce meat, the salted duck still maintains a white and tender color. After pickling, it is even whiter and looks better.

It is the same color as the Nanfeng Meat Nanfeng Chicken that is popular in the Yangtze River Delta region.

In front of the drying box downstairs, Lao Shen went to the air outlet and smelled the fragrance wafting out of it, and couldn't help but swallow his saliva:

"It just tastes like this, salty and fresh mixed with the aroma of pork. I'll have a taste when it's ready."

Shen Jiayue said with a smile:

"A little soy sauce meat has made you so greedy. Tomorrow Xubao will make red braised pork elbows. Are you going to go crazy with joy?"

Red braised elbow?

Shen Guofu's face was filled with surprise:

"Xiao Xu is going to have an elbow surgery tomorrow?"

"Yes, Yan Bao and I watched a video and said that Tangshan's Hongyan Pork Pork Pork is one of the top ten famous dishes in Hebei. I asked Xu Bao if he knew how to cook it. He said he would cook it for us tomorrow and promised that it would not be inferior to Hongyan Pork Pork."

Shen Guofu: "!!!!!!!!!"

If you want to say this, then you have to try anything tomorrow.

Two years ago, he went to Tangshan to eat Hongyan pork elbow. It was so soft and delicious that it could be melted with just a stroke of chopsticks. The meat of the pork elbow was eaten rather than drank directly into the mouth.

Soft and chewy with a strong aroma, it truly melts in your mouth.

Especially the fat meat, the feeling of it melting away when you lick it with your tongue is simply unforgettable.

Two days ago, I was thinking about whether I should drive there as a family to have a good time. I didn’t expect Xiaoxu to actually do it. I will have to tell Xiaoxu later to make more tomorrow so as not to eat enough.
To be continued...