Transmigrated into the fat wife of the future prime minister

Chapter 265 Mutton Soup Bun
Pour an appropriate amount of mutton soup into a pot, add the broken pieces of bread and the soaked wood ear mushrooms, bring to a boil over high heat, then reduce to low heat and simmer for a while.

Add the sliced ​​lamb, soaked glass noodles, and season with salt to taste.

Once the mutton stew is cooked, it's placed in a bowl, sprinkled with cilantro and chopped green onions, and served with chili oil and pickled garlic. It's simply amazing!

"Mom, dinner's ready."

"Okay, I'll go get someone!"

Madam Pei was helped to her seat by Madam He, and she was stunned when she saw the dazzling array of dishes on the table.

The slices of red-oiled meat floating in the celadon bowl trembled as they were immersed in the broth, while the golden tofu puffs soaked up the sauce. The steaming heat of the mutton soup, along with the aroma of the crispy flatbread, wafted straight to one's nose.

The millet, red date, and goji berry porridge looked very appetizing, along with the pastries. She subconsciously clenched the handkerchief in her hand. Ever since Mrs. He passed away, she had been bedridden and had not tasted such a lively and hearty feast for decades.

"This...this was all made by Mengniang?" Old Master Pei's Adam's apple bobbed as he stared at the plate of gleaming spicy chicken cubes.

Back when I was in the army, eating dry rations, the thing I craved most was this dish made by the cooks in Sichuan.

Xu Qingmeng was bringing in the last dish of mutton stew with bread. "Grandfather, please try it and see if it suits your taste?"

Pei Cheng already knew about Xu Qingmeng's cooking skills. He picked up a piece of crispy fried pork lard and snapped it with a "crunch." "What's this? It's delicious!"

Pei Cheng and the others were all from the capital and had been wealthy and noble since childhood, so naturally they had never eaten this before. Even He Shi had never eaten it before, but everyone trusted Xu Qingmeng's cooking skills.

"Uncle, this is pork crackling. You can use it for stir-fries or other dishes. It's freshly fried, so it's very crispy."

Madam Pei picked up a piece of millet steamed cake and took a bite. Suddenly, she was stunned. The cake was fluffy like clouds, and the sweetness melted on her tongue. It was even softer than the pastries from the Eight Treasures Pavilion in the capital.

"Mother." Madam He handed over the bowl of millet porridge. "Mengniang cooked it for a long time. It's good for your stomach. Please try it."

Suddenly, a loud "thump" rang out during the meal. Everyone turned to look and saw Old Master Pei holding a bowl of mutton stew, unaware that the white broth had splashed onto his beard.

The old man let out a satisfied sigh and gave Pei Cheng a heavy slap on the back: "All along the way, I heard you say that your granddaughter-in-law's cooking is good. I thought you were just a country bumpkin."

Yun Sheng, holding up a half-eaten sweet and sour pork rib, laughed heartily: "Grandpa, your beard is dancing!"

As she spoke, she accidentally knocked over a bowl next to her. Just as Madam He was about to get up, she was stopped by Old Madam Pei. "Wan Niang, let them make a fuss!" The old lady gently stroked the back of her hand. "I've been looking forward to this chaotic and lively scene for decades."

Pei Cheng was secretly stuffing a third piece of fried pork into Yun Mo's bowl, while Old Master Pei was chatting with Gu Yunyi about interesting things that happened in the army.

Looking at this lively scene, Mrs. He thought it was wonderful!
Tomorrow is Lunar New Year's Eve, and she never expected to be able to reunite with her parents. When Shen Hongxin was alive, she never thought she would.

Since he left, whenever she felt she couldn't go on, she would always wonder if she had been too selfish. If it weren't for Mengniang's appearance, their lives would probably have been even more difficult, and so would Yunyi's...

But now it seems that God is still looking out for her!

The Gu family ate dinner rather late today. Pei Cheng was busy with military affairs, so he hurriedly returned to the military camp after dinner.

The two elderly people seemed to have endless things to say, perhaps wanting to share decades of their lives with Mrs. He.

Xu Qingmeng was tidying up the things Pei Cheng had sent over when she remembered a very famous dish: Buddha Jumps Over the Wall.

Buddha Jumps Over the Wall is a dish that takes a long time to prepare, but it's still early. There are people making the fried food, and there's also Xinting, so she's not worried.

This is quite troublesome to do, as it involves determining which ingredients should be soaked in water, fried in oil, steamed, boiled, cooked, or deep-fried.

Not only that, but also a pot of broth and Shaoxing wine are needed.

Buddha Jumps Over the Wall is a famous specialty dish from Fuzhou, Fujian Province, belonging to the Min cuisine.

There are many theories about the origin of Buddha Jumps Over the Wall. One theory is that during the Daoguang period of the Qing Dynasty, when officials from the Fuzhou Official Money Bureau hosted a banquet for Zhou Lian, the Fujian Provincial Governor, there was a dish called "Fu Shou Quan" (meaning "Complete Fortune and Longevity").

Zhou Lian was very satisfied and ordered the chef Zheng Chunfa to replicate and improve the dish. Later, Zheng Chunfa opened the "Sanyouzhai" restaurant on East Street in Fuzhou and served the dish at gatherings of literati, who praised it highly.

One person even spontaneously composed a poem: "The aroma of meat wafts from the pot when it's opened, so enticing that even a Buddha would abandon his meditation and jump over the wall to come." From then on, the dish was called "Buddha Jumps Over the Wall."

Of course, there is another version of the story. According to Mr. Li Tong, the dish was invented by a group of beggars who dumped all sorts of leftover food together. It was accidentally discovered by a restaurant owner, thus creating "Buddha Jumps Over the Wall".

However, Buddha Jumps Over the Wall was created by Zheng Chunfa, the owner of the "Juchunyuan" restaurant in Fuzhou during the Guangxu period of the Qing Dynasty, and gradually became one of the representatives of Fujian cuisine.

There are no specific requirements for the ingredients, but some basic seafood and other essential items are still required.

In the afternoon, Xu Qingmeng started rummaging through a pile of dried seafood at home, first picking out what she needed for tomorrow.

Gu Yunyi was reading in the study when he saw her fiddling with something, so he followed her.

"What are you doing with all this? Are you going to make all this dried seafood for tomorrow's New Year's Eve dinner?"

Xu Qingmeng nodded; "Yes, I plan to cook a big dish."

"You're already tired every day, there's no need to go through all this trouble."

Xu Qingmeng looked at him and said, "This is the first time that my maternal grandparents are celebrating the New Year with my mother. We can't just do it casually. Besides, I want you to try it first. If nothing unexpected happens, this will become the first signature dish of Zhuyunzhai."

Signature dish?
In fact, Gu Yunyi had never heard Xu Qingmeng explain how Zhuyunzhai should be operated.

After all, his wife's cooking skills were so good that everything she made was delicious. Gu Yunyi felt that every dish made by her could become a signature dish.

But since Xu Qingmeng brought it up today, Gu Yun became interested in the dish.

"But you gathered all these dried ingredients just to make this one dish?"

Xu Qingmeng nodded and looked at him, saying, "This is only part of it. There are also chicken, pork, tendons and other ingredients to prepare. I plan to go for a walk in the street and make a pot of broth tonight. Then I will process these ingredients so that we can stew them tomorrow."

"Does it have to be prepared tonight? Does it take so much time?"

"You don't understand, do you? All delicious food comes from waiting."

(End of this chapter)