Zhong Jiahui didn’t expect the two senior sisters to leave, so they quickly grabbed them one by one, pressed their shoulders, and pushed them toward the dining table.
“Why are you so embarrassed about this? I only helped a little and had to eat. I’m so embarrassed.” Wu Xue said with a red face.
Chen Xiang on the side also looked embarrassed and looked embarrassed.
“Senior Sister Xiangxiang, Senior Sister Xuexue, we’re sorry that you two left. You are the biggest contributors tonight. You didn’t even eat. How can you make such sense.” Liang Ya pressed Chen Xiang to the table.
“That’s right! You can leave if you want, but wait until you have eaten!” Zhong Jiahui also pulled Wu Xue to sit next to her.
“Sister Xiangxiang, Sister Xuexue, if you leave, I won’t dare to ask you for help in the future. Xiaoya, go and take out the bottle of red wine from the refrigerator. Jiahui, go and get some glasses. Tonight we Let’s offer a toast to Sister Xiangxiang and Sister Xuexue.” Wang Bo ordered like a master.
“Okay, Master!”
“Cackle, cluck, cluck.”
For a moment, cheerful laughter rang out in the small room.
With wine, food, and Wang Bo, who was humorous and full of jokes, the home-cooked dinner was a relaxed, joyful, harmonious and happy experience.
Among the several dishes, Wang Bo’s favorite are the two farm dishes of crucian carp with bean paste and chicken mixed with pickled peppers. He felt that even if he cooked the food himself, the effect would be at best.
Douban Crucian Carp is Wu Xue’s masterpiece. Wang Bo curiously asked Wu Xue why he made this dish so authentic. Wu Xue said with some embarrassment that when she was a child, her family was poor and had no meat to eat, so her father often took fishing rods to the river to fish, or took silk baskets to the farmland ditches to block the drainage of fish. Fish is the most common fish in the family and is cooked the most. Her mother also likes to delve into this. After more than ten or twenty years, she naturally cooks it deliciously. Wu Xue often helped her mother at home, lighting fires and cooking. She was influenced by her ears and eyes. As time went by, it was difficult for her to learn.
Pickled pepper chicken offal is Chen Xiang’s specialty. There is a story in this too. Chen Xiang’s mother once worked as a domestic helper for several years for a neighbor who owned a chicken farm in the team. She often took home the chicken offal that the family couldn’t finish or didn’t want. These chicken offal are dispensable to chicken farm owners and don’t care much about them, but they are a rare delicacy for their family who can’t eat meat only a few times throughout the year. Her mother washed the chicken offal, seasoned it with gravy, pepper, cooking wine, refined salt, added pickled pepper, pickled ginger, Sichuan peppercorns, garlic, scallions and other ingredients, stir-fried it in hot vegetable oil, and finally added some MSG. She had seen her mother make this dish countless times. Sometimes her mother was busy with farm work and had no time to