Rebirth 1977 Great Era

Chapter 69 It’s settled!

"Bah!"

When the pork liver and pork kidneys were put into the pot, a cloud of hot white smoke immediately rose from the pot.

Fangyan quickly stir-fried the pork liver and kidney in a boiling mixture of rapeseed oil and lard. After they were fried apart, Fangyan immediately added the chopped red pickled pepper, scallion and wild pepper.

Along with the sizzling sound of boiling oil, an enticing aroma emanates.

Fangyan kept stir-frying, coating the ingredients and pork liver and kidneys with a shiny layer of oil. Under the heat, the aroma filled the entire kitchen.

Zhu Lin, who was standing by, looked at the dishes in the pot and couldn't help swallowing. Fang Yan had already prepared several dishes. In addition to the blood sausage in the casserole, this was the last dish.

Fangyan has three stoves and three pots by herself. This really opened her eyes.

For stir-frying, we use the natural gas stove, and for slow cooking, we use the coal stove under the windowsill. (BJ started to supply city gas in 1958)
All the dishes made were authentic Sichuan cuisine. After each dish was ready, Fangyan would let Zhu Lin taste the saltiness, and then each dish made Zhu Lin feel as if he had opened his eyes.

It’s not like I haven’t eaten the same dish before, but this one in Fangyan is obviously much more delicious.

I was clearly watching him cook it, and it seemed no different from what he cooked otherwise, but it just smelled especially good. Zhu Lin even suspected that he had some kind of psychological blessing from the dialect, which made him feel that his cooking tasted better.

How could he know that Fang Yan was using the cooking skills taught by the state banquet chef he had seen in his previous life, and after using the system to enhance them, he directly used them, which was why the food tasted so good.

Fortunately, the Fang family is well-off and has a complete range of seasonings. If it were a poorer family, Fang Yan's parents would be heartbroken if he used oil like this.

As we talked about today, we are going to make Sichuan cuisine. Time is quite tight, otherwise Fangyan would have planned to make some medicinal dishes.

With a "whoosh", the flame rose in the pot along with the oil steam, and suddenly shot high in the kitchen. She was frightened by this move just now, and now she immediately knew that she should pass the plate up herself.

Sure enough, the next second, Fangyan took the pot off the stove and stir-fried the last dish of liver and kidney, also known as stir-fried liver and kidney.

After serving the food, Fang Yan handed Zhu Lin a pair of chopsticks and asked her to taste it first, while he immediately started to wash the pot.

He likes to wash the pot while it is hot and doesn't like to leave it for later.

This is my cooking habit from my previous life.

While Fangyan was cleaning the pot, Zhu Lin was holding chopsticks. The dish in front of him had just come out of the pot. The heat from stir-frying was rising, bringing with it a unique aroma. The more particular diners called this "wok aroma".

Willow leaf liver slices and phoenix tail kidney slices were served with a bowl of starch prepared in the local dialect before being served. Zhu Lin picked up two slices with chopsticks and put them into his mouth.

When the teeth touch them, the liver slices and kidney slices bounce instantly and are dissolved directly in the mouth. Every bite is accompanied by this crisp feeling. Then the spicy seasoning and the slightly sour taste of the starch in the bowl, under the heat of the pot, stimulate the taste buds.

There is not a trace of fishy smell from offal, just crispness, tenderness, smoothness and just the right degree of cooking in every bite.

"Hmm! Delicious!" Zhu Lin nodded repeatedly. She had given the same comments on the dishes just now. She was a little tired of saying it, but this was the only way to express it. She was at a loss for words.

Fangyan nodded, put the wok away, picked up the mung bean sprouts beside and put them into the casserole, saying:
"Okay, take the dishes out. My casserole with blood sauce is ready and will be here soon. Let them all sit at the table."

"Okay." Zhu Lin responded.

Normally, Zhu Lin was the guest and should be the one serving the dishes, but neither of them took these rules to heart, so at the beginning, they were the only ones working together in the kitchen.

"The food is here!" Zhu Lin came out of the kitchen carrying a steaming dish fresh from the oven, and said to his father and Fangyan's parents:

"There is one last dish and it will be out soon. Everyone, please come to the table." Professor Zhu was speechless when he heard his daughter's tone. It sounded like she was the host of the house.

I helped out the first time I visited the customer.

After pondering it, he felt that he had understood the logic behind the behavior:
This girl of mine is in a hurry to get married!
But it makes sense when I think about it. She is 25 years old now. Many girls of the same age have become mothers, and their children can recite the multiplication table.

It would be abnormal not to be anxious.

Thinking of this, Professor Zhu felt relieved.

I just feel a little uncomfortable when I see my girl not wanting money.

If you want to get married, don't show it so obviously!
Wouldn't it be better to be a little more reserved?

As soon as he sat down at the table, his attention was quickly attracted by the dishes cooked in dialect on the table.

Twice-cooked pork with garlic sprouts, shredded pork with fish flavor, Sichuan-style braised pork, mapo tofu, pork with garlic, stir-fried liver and kidney, and loofah and yuanzi soup.

They were all meat dishes, and the portions were definitely portioned with extra meat tickets. The Fang family really put a lot of sincerity into this meal.

Just now I was busy smoking and chatting with Fang Zhenhua, talking about some changes after the general meeting in the middle of the month, and I only smelled some fragrance. Now sitting at the table I found that it is not only fragrant, but also looks quite tempting in color.

Professor Zhu had been to state banquets before, so he knew what the standard was. Before he even tasted Fangyan’s knife skills and the color of the dish, Professor Zhu had already given it a high score in his mind, and he couldn’t help but start drooling.

To be honest, he didn't have much desire for food on a normal day, after all, he was used to living a hard life. But when he saw the dishes cooked in Fangyan, he immediately thought of the state banquet dishes in his memory, and he couldn't control the greed in his stomach.

This boy's craftsmanship seems to be quite good?

"The last dish is blood stew in casserole. We'll have eight dishes in total, for good luck." Fangyan came out of the kitchen holding a boiling casserole.

Zhu Lin ran in front of him and put a plate and a small piece of wood on the table to prevent the boiling casserole from burning the tabletop. The two of them worked in perfect harmony.

Now everyone was seated. Originally, Fangyan's father wanted to take out his hidden wine, but when he asked, he found out that no one present drank.

It makes sense. He is either a doctor or a professor. Drinking is either irresponsible to his patients or to his own brain.

So for today's meal, everyone should just eat to their heart's content.

"Come on, don't be polite, order whatever you want and start eating!" Fang Zhenhua, the head of the family, didn't know what to say and directly announced the start of the meal.

He knew his son's cooking skills best, and he believed that after eating this meal, both Zhu Lin and Professor Zhu would have a deep impression of the dialect.

He Huiru also echoed:
"Yes, especially the liver and kidney, you have to eat them while they're hot. They won't taste as good if they're cold."

Professor Zhu, who couldn't wait any longer, didn't hesitate to pick up the twice-cooked pork on the plate in front of him and put it into his mouth.

The red oil wrapped around the curled meat slices collides with the taste buds in the mouth, and the mellow aroma of fermented black beans and pork, as well as the fresh fragrance of garlic sprouts keep rolling and jumping in the mouth.

The more he chewed, the more delicious it became. Professor Zhu's eyes lit up. He couldn't help but point at the dish and said vaguely:
"Hmmmm, yes, that's right, this is the taste! The dishes at the state banquet... are exactly the same as this!"

After hearing Professor Zhu's high evaluation, the old couple of the Fang family immediately exchanged glances, and saw the same meaning in each other's eyes:
Steady!

(End of this chapter)