In the morning, Ahu went to Lin Mokai's small restaurant and bought a few large bags of buns. Fresh meat stuffing, chives stuffing, mushroom stuffing, beef celery, cabbage pork and some taste, and also bought preserved egg lean meat porridge, buy good things, Ahu ca n’t wait to put a fresh meat bun in his mouth, chew Chew, open his eyebrows with satisfaction. Although Lin Mo was not present, the buns in the shop still had that smell, a word, fragrant,

Although Hanfu and Hanfu were all born and raised abroad, due to family reasons, except for entertainment, almost three meals a day are Chinese. Breakfast is often porridge, eggs and fruits, as well as some delicate side dishes, seldom eat buns. Even if it's done occasionally, it's mostly beef, chicken, and shrimp stuffing, and it's rare to eat pork stuffing. Father Han tasted all kinds of flavors. He unexpectedly liked the chives and pork stuffing. One taste was eaten by him a dozen, and the nutritionist next to him frowned.

Han Mu likes mushrooms. When I was at home, the cook at home also made this kind of bun. But today I eat these, which is obviously more tender and smooth. Han mother is so old and still maintains a good figure. On the one hand, she benefits from exercising all the year round, and on the other hand, she effectively controls her diet. Under the control of many years, Han mother is not a heavy appetite, but today there is a feeling that he can't stop talking, and he almost ate it without paying attention.

Accurately speaking, this feeling of ‘ca n’t stop talking’ has come into being after meeting Lin Mo and eating the dishes he made from time to time. The mother of Han asked Ahu before she realized that these buns were actually sold in the Lin Mojia store. Ahu also added oil and vinegar and said how he went to the queue early in the morning and grabbed these buns in a large number of people. Through these ten days of getting along, the Han mother likes Lin Mo in her heart. Hearing Ahu's words, she couldn't help but bring a smile of relief.

"It's really hard for him to be a teenager. How can he make so many delicious foods?" Han Mu held her son's hand with emotion.

Han Xun did not dare to reveal the secret of Lin Mo ’s rebirth and smiled: "This is talent, it may be inherited from the talents of the second grandfather and the aunt Rui."

Han Mu laughed: "What nonsense, are chemical experiments and cooking the same thing?"

Han Xun Hu Chang: "It's not a matter of a while, you see, those things that are seasoned with salt, pepper, and monosodium glutamate, which are more and less, the taste of the produced things is different. The chemical experiment is the same. What, all kinds of chemical raw materials are weighed and weighed, measured and measured, and ca n’t make what you want by mistake. So, do you say it ’s a while? ”

Han Mu followed Han Xun's thinking and thought it seemed a bit reasonable, but the difference between cooking and chemicals ... Han Mu found that she was almost surrounded by her son and stared at him: "Just talk nonsense."

"Where am I talking nonsense, you see ..." Han Xun struggled for his reason, and the morning time passed unconsciously.

In order to entertain the Han Xun family, Lin Mo got up early and worked with his grandmother to grind the soybeans that were soaked there yesterday into a soymilk with a stone mill at home. In Qingtong Village, Dou Hua is one of the indispensable dishes for entertaining guests. The old lady has made bean curd all her life, and the bean curds are white and tender. Even if Lin Mo himself did it, it might not be better than this.

Before ordering the bean curd, you must first boil the puree. After the puree is boiled, you must filter the bean dregs in a dense cloth bag, and then boil it, which becomes soybean milk. Lin Shu was holding a big bowl, and the cat-like cat asked his grandmother to fill him with a bowl. The old lady always spoiled him, filled him with a full bowl, and did not forget to remind him: "You drink less, freeze in the refrigerator and drink slowly, otherwise you will not have baby beans in your stomach for a while."

Lin Shu's head is like a chicken's peck. The freshly stewed fresh bean curd is the most fragrant. Whether it's sugar or chili fried beans, it's delicious. The spicy tofu brain that his brother had mixed with him last time was filled with chicken shreds, which was especially delicious. I asked my brother to do it for him later.

"Grandma, you have to make some old tofu and let my brother cook fried tofu for me."

"Okay." The old lady satiated.

Lin Mo kills ducks in the yard. Ducks are old ducks bought by the old lady and the villagers for several years. Unlike chickens, the older the chicken is, the more poisonous the duck is, the older the duck is. It gradually fades with age. The summer heat is heavy, and it is easy to make people lose their appetite. The old duck meat is warm and not hot. Add some pickled pepper and sour radish and simmer slowly. The duck meat is soft and delicious. The duck soup is slightly spicy and nourishing. .

In addition to the old duck, Lin Mo slaughtered two ducks raised by Wang Shuan on the barren hill. These ducks are so big, they have n’t eaten a single feed, they have piled up food for them to eat, and the intestines are covered with oil, and the growth cycle is not long. It is when they are fat and tender. It's best to burn beer duck.

The duck was slain, and Dad and Chubby Dun sat next to them and plucked their hair. Lin Mo was sharpening his sword and slaughtered two other young tender hens. The weather was hot and he did n’t want to be a chicken. After watching Fatty TV on TV, Xiao Chuandun was envious and said a lot. Let Lin Mo do it for him. Lin Mo thought that this time is when the lotus leaves grow best. The hens raised on the mountain have just grown up and have not started to lay eggs. They are fat and tender, which is just right for making chickens. The chicken called the chicken needs to be simmered slowly by the fire, and Lin Mosi simply made the noon staple food a bamboo tube rice. The bamboo tube rice can be steamed in water, but the most roasted on fire is the most fragrant. There was bacon at home, and some dried mushrooms were added. Just thinking about the taste, Lin Mo swallowed himself.

This kind of authentic bamboo rice grilled on charcoal fire was eaten by Lin Mo when he traveled to Yuncheng in his previous life. The taste is still unforgettable. To Lin Mo's surprise, when he proposed to make a bamboo tube lunch at noon, his father actually said he would burn. When I asked, I realized that when my father was young, in order to please his mother, he asked how he would do it from his mother, and he thought about it. Dad went out early in the morning and chopped dozens of bamboos back. After the father and son took care of the chickens and ducks, he and Lin Shu poured Lin Mo ’s rice and meat in proportions through a small mouth at the end of the bamboo joint. Lotus leaf and mud sealed the small mouth. Lin Mo stuffed the processed chicken belly with red dates, diced meat, ham, scallops and various spices, then wrapped the whole chicken with lotus leaves, tied it with twine, and coated it with a thick layer after layer. Wet soil, to be baked.

There is no special barbecue tool at home. Lin Jian turned a large scrap iron pot out of the utility room and found the smallest reinforced wire rack for bacon on it. Put the red charcoal and bamboo in the pot Put it in the middle and roast it. It didn't take long for the fragrance of bamboo and lotus leaves to escape at the same time. Lin Shu and A Huisi squatted by the pot without fear of heat. One person and one dog widened their eyes and stared at the so-called chaffinch wrapped in mud, and one swallowed quietly. , A mouth-watering tongue.

In addition to chickens and ducks, Lin Mo also steamed a Qian Yu. Qianyu fish is tender and tender, and the green peppers in the field are spicy and finely chopped, plus tempeh and tea mushrooms, put various seasonings, wrapped in foil and steamed in water. It's steamed, spicy and spicy, and the fish is tender and spicy. Needless to say, the green pepper and tempeh in the light can make people eat several bowls of rice.

The main dishes are just a few, and the rest are some mixed vegetables and stir-fried vegetables, such as shredded eggplant, cold cucumber, cold preserved egg, dried bitter gourd, vegetarian fried small pumpkin, sweet and sour lotus white, green pepper shredded pork, wood whiskers, Stir-fried meat with bamboo shoots, and also burned three fresh soup, cabbage meatball soup.

After ten o'clock, when the Han Xun family arrived, Lin Mo was busy in the kitchen. The family was small, and there was no decent living room. Lin Jian sat with them for a while. After the bamboo tube rice was cooked, Liu Linshu continued to watch there called the chicken, and he took them outside to wander around.

Qingtong Village is an ordinary small farm with only endless paddy fields and no special scenery. The barren hills have just been developed, and only a few seasonal vegetables have been planted on the periphery. The mountains are full of wild grasses and groups of chickens and ducks. There is really nothing worth watching.

Lin Jian took the Han mother and they went to incense Cheng slowly, turned around and returned home. Mother Han asked Lin Jian a lot about Cheng Slow. Han Xun didn't listen to much interest, so she slipped into the kitchen to help.

As far as he is concerned, the young master who has no distinction between the five grains can only go to help. The kitchen was not big at all, and Han Xun turned around to make it appear smaller. Lin Mo thought that he was in the way, so he ordered him to set the table. When A Hu helped Han Xun to set up two tables in the yard, and put on the dishes one after another, Lin Mo's last cabbage cabbage soup also cooked.

At the dinner, everyone chatted while eating, and unconsciously, the dishes on the table were wiped out. Undoubtedly, the bamboo tube rice, sour radish duck soup, and chaohua chicken received the highest praise. Han father resolved two bamboo tube rice and drank two bowls of old duck soup. Han and Han Xun's mother and son were in tears and steamed fish, and they were so spicy that they couldn't breathe. Little Allen still only has the life of eating steamed eggs. Lin Shu saw him fat and has a pair of beautiful emerald eyes. He liked it very much. After asking the parents, he grinded the jujube that was braised in the belly of the chicken. Feed him. Alan rarely changed his taste. After eating, she wanted it. The Korean mother was afraid that she would not digest it after eating the jujube, which was full of oily juice. She refused to give it to her again. The little fat boy cried sadly for a long time.

After eating, Lin Shu obediently washed the dishes and cleaned up the kitchen. Han Mu continued to talk to Lin Jian and the old lady about the slow process. Lin Jian carefully took out an old pendant from the cracks in the bed. The silver necklace with the pendant had been sold for many years to exchange money for Cheng Slow's treatment. The pendant is the only relic brought by Cheng Slow from his maiden's family. The heart-shaped pendant opens. Inside is a small half-length portrait of a double. Although the person in the photo is almost too small to be visible, Han Han still recognized it at a glance. The woman in white shirt is her cousin.

Mother Han held the sinker and couldn't help crying: "... Is there a slow picture? I want to see her ..."

Lin Jian stiffened and shook his head in pain. Cheng Slowai didn't like taking pictures very much during his lifetime. At that time, his family clanged so poorly that he only took a few photos when they were married. In Lin Mo's hundred days, Cheng Slow slowly mentioned that he was going to take a family portrait. However, his family had no money. Until Cheng Slow passed away, they didn't make it, which became Lin Jian's everlasting regret. Later, after Wang Yanyan married in, taking Lin Jian away from home, he burned all the photos of Cheng Slow. So much so that Lin Mo has grown to such a large size that he has not seen his mother's appearance for two lifetimes. This pendant was small, and was then used by Lin Jian to find Cheng Rem's family's belongings in the future.

The author has something to say: I am a little busy at the end of the year, I have been updated irregularly recently, I am sorry everyone, I will make up for it after I am busy ~~~~