Dali Temple Small Dining Room 2

Chapter 102 Octagonal Rice Dumpling ([-])
By sunset, more than half of the octagonal rice dumplings had been prepared.

Ji Caimai took the initiative to help put the rice dumplings into the pot and cook them. When she came out of Lin Fei's house, she could already smell the rice dumplings while standing in the lobby.

Rolling up the file marked with the word "Painted Skin" in his hand, Liu Yuan and Wei Fu looked at each other and said, "Go to the public kitchen?"

Wei Fu stroked his beard and nodded, thought for a while, and said, "I don't know what's wrong."

When there is something stuffed, the public kitchen will know it.

The cooked rice dumplings have been arranged on the table in different categories, and a sign is inserted in front of each category.

They are glutinous rice dumpling, fresh meat dumpling, bacon dumpling, red bean dumpling and fresh meat dumpling with egg yolk.

Liu Yuan couldn't help but rubbed his hands, pointed to the sign, and said, "I want fresh meat with egg yolk, red bean, cured..."

Before he could finish speaking, he was interrupted by Ji Caimai who was dividing the rice dumplings.

"The zongzi is full, can you eat it?" Ji Caimai glanced at him, put two zongzi in a bowl and handed them over, blowing his beard, and said, "If you can still eat it, come get it later!"

Liu Yuan: "..."

This old Ji Fencai is much more tempered than A Bing and Tang Yuan.

Taking the two zongzi they had received, Wei Fu walked to the nearest food table and sat down.

Untie the colorful rope wrapping the zongzi, and uncover the zongzi leaves. Several grains of tan glutinous rice are stuck to the oily zongzi leaves, and the compacted glutinous rice soaked in gravy is shiny.

It smells so good!Liu Yuan took a deep breath, and pulled the zong leaves to the food table beside him. He thought it was hard to hold the chopsticks, so he just used them directly. The moment the zongzi entered the mouth, the pork meat was delicious, the egg yolk was crispy, and the glutinous rice was sticky and sticky, with the zong leaves The fragrant taste fills between the lips and teeth.

Especially the fat and white pork meat, the lean part is slightly chewy, and the fat pork meat is fragrant. When you squeeze it slightly, the pork fat is squeezed out, adding a bit of moistness to the firm glutinous rice dumplings.

The salted egg yolk in the crispy sand adds a rich taste to the already delicious pork dumplings. Liu Yuan only feels that this taste is really irresistible.

While eating, I accidentally caught a glimpse of Wei Fu on the opposite side eating white rice dumplings. The square white rice dumplings with anise were peeled off from the leaves of the rice dumplings. The small plate on the side was filled with sugar for white rice dumplings. The white glutinous rice was dipped in Add sugar, and when it is lifted again, grains of sugar stick to the white glutinous rice, as if covered with a layer of ice and snow under the light.

With one bite, Liu Yuan could still hear Wei Fu's mouth and teeth snapping together with the sugar. Seeing Wei Fu's intoxicated expression while eating the rice dumpling, Liu Yuan swallowed subconsciously, looking at the empty rice dumpling. With both hands, he touched his stomach.

My stomach is already half full, and I'm afraid I won't be able to eat the second red bean dumpling when it goes down.

If it weren't for the confinement in his stomach, he could still do ten or eight at least.

After tearing off the rice dumpling leaves, Liu Yuan turned to the red bean dumplings mixed with glutinous rice and red beans in the rice dumpling leaves, dipped them into the small plate on the side, and when the sugar coated the red bean dumplings, he immediately bit into them.

Cooked red beans have a unique bean and glutinous aroma mixed with glutinous rice. Against the backdrop of the fragrance of zong leaves, the sweetness and mellowness are simply too much.

After a red bean dumpling was eaten, Liu Yuan left the public kitchen belching and feeling his stagnant stomach.

When he went for a walk and accumulated food and walked down to the hall, he saw Wen Mingtang and others were still making the last zongzi, so Liu Yuan walked over to say hello to them with a full belch.

A Bing, who had been robbed of the sour plum drink, glared at Liu Yuan full of hostility.

Liu Yuan opened his mouth and was about to speak when he heard Zhao You's voice behind him.

"Master Wen, are you all right?"

Wen Mingtang gave a "hmm", pointed to the small wooden bucket beside him, and said, "The rice dumplings are ready, just take them!"

Zhao You said "oh", picked up the zongzi tied together by a string in the small wooden bucket, said hello to Liu Yuan, turned and left.

Looking at the long string of zongzi in Zhao You's hand, Liu Yuan was very envious, and couldn't help asking Wen Mingtang: "Master Wen, can you take away those zongzi? How many can you give me? I will take it with you like Zhao You." Go back and cook!"

Wen Mingtang glanced at Liu Yuan, pointed to a piece of silver at his feet, and said, "Zhao You bought it with money."

Liu Yuan, who was about to pay, was startled when he saw the silver at Wen Mingtang's feet: "This zongzi is so expensive?"

Although the zongzi made by Master Wen is really delicious, he is willing to ask him to spend money.But this bunch of zongzi actually cost so much money?It's too expensive!Also, since when did that surname Zhao become so rich?

Wen Mingtang said: "It was the money thrown down by Zhao You himself. I guess such extravagance is probably a Dragon Boat Festival gift from Lin Shaoqing."

Liu Yuan let out an "oh" and suddenly said: "I said when he became so rich, it turned out that it was Lin Shaoqing who did it!"

Then he could afford the zongzi, so Liu Yuan calculated the market price of the zongzi outside, added a few more bucks, bought a bunch of zongzi, and took them home to cook and eat.

……

The smell of rice dumplings on the small stove was pervasive, Lin Fei looked at the rice dumplings cooked slowly in the stove, and turned a page of the file in his hand.

While sitting under the tree cooking rice dumplings and flipping through the files, someone came in from outside the courtyard.

"Afi."

Lin Fei put down the file in his hand and looked at the person who came.

The visitor came in a purple robe with a jade belt, a beard, and an elegant face.

"Father!" Lin Fei stood up and called out to Marquis Jing Yun.

Jing Yunhou gave a "hmm", looked at what he was doing, walked over, glanced at the simmering water in the stove, and asked, "A Fei enjoys cooking zongzi?"

Lin Fei nodded and said, "Tomorrow is the Dragon Boat Festival."

Jing Yunhou walked to him and sat down, looked at the dossier in the second son's hand, and asked kindly: "Bring the dossier back again?"

Lin Fei reached out and closed the file in his hand: "Just take a look."

Jing Yunhou looked at the date on the file and said, "Look at the old case?"

Lin Fei let out a "huh".

Looking at the date, Jing Yunhou sighed suddenly, and said, "At that time... it was also the Dragon Boat Festival."

Lin Fei was silent for a moment, then pushed the file in his hand forward, and said, "Too many people died."

Whether it is the battlefield or the court.

The world-renowned and upright Confucian changed from being admired by thousands of people to being reviled by the world. Marquis Jing Yun sighed, and said again: "Both the battlefield and the court have lost good generals and famous ministers."

Lin Fei added a spoonful of water to the boiling zongzi stove, lowered his eyes and said, "And he is also a good general who was harmed by a famous minister."

How can the world accept this?

Seeing Lin Fei cooking rice dumplings like tea, Jing Yunhou paused for a while, and asked a question about three meals and four seasons: "A Fei didn't eat evening food? Why are you cooking rice dumplings at this time?"

"I ate it. I ate the zongzi from the public chef." Lin Fei replied, looking at the zongzi simmering in the pot on a small fire, "I just want to cook it!" He said here, frowning slightly, "I It’s always fun to see someone cooking.”

(End of this chapter)