Transmigrated into the fat wife of the future prime minister

Chapter 269 Carp Leaps Over the Dragon Gate

Madam He had actually mentioned wanting to buy firecrackers before, but the arrival of Madam Pei and the others made her forget all about it.

Pei Cheng bought quite a lot, including various kinds such as red string of pearls and chili peppers, many of which Xu Qingmeng didn't recognize.

Yun Sheng and Yun Mo were overjoyed when they saw it; the two little ones' eyes lit up. Gu Hongxin had bought things for Chinese New Year before, but the total amount they had probably spent was less than this.

Xu Qingmeng also unexpectedly saw fireworks. Although there were certainly not as many varieties as in modern times, they were still quite abundant for this era.

Mrs. He followed behind and, looking at the large number of firecrackers, said reproachfully, "Why did you buy so many this time? Aren't you spoiling me too much?"

"Sister, it's not much. It's Chinese New Year, isn't it? It's a rare occasion!"

"Wan Niang, this only happens once a year," Old Madam Pei said from behind.

Mrs. He was just saying that casually, but look at all these kids, they're all afraid she won't let them have their way. There are just more and more spoiled children in the family.

Xu Qing dreamed that the firecrackers were also dealt with, so she went back to the kitchen to check on her Buddha Jumps Over the Wall soup. She hadn't been out for long, but the aroma was already wafting out.

Aunt Rong and the others were making lunch when Xin Ting saw her aunt come in. She looked at Xu Qingmeng excitedly and said, "Auntie, this smells so good and makes my mouth water!"

Xu Qingmeng smiled gently. "Isn't that right? No one can resist the aroma of Buddha Jumps Over the Wall, can they?"

"This is nothing! Wait until dinner time, then you'll see just how delicious it is!"

Xinting and everyone in the kitchen couldn't even imagine what the final Buddha Jumps Over the Wall dish would be like, because just looking at it made their mouths water.

Seeing that lunch was almost ready, Xu Qingmeng went out and said, "Mother, it's time to eat."

Today's lunch wasn't made by Xu Qingmeng, but by the household cook. It was still quite a meal, though not as good as Xu Qingmeng's. She had at least learned a few tricks over time.

After all, the group members were all quite skilled cooks, and it was Chinese New Year, so the dishes were bound to be elaborate.

However, since they had eaten Xu Qingmeng's cooking yesterday, apart from the two little ones and Pei Cheng who didn't know, the rest of the people didn't eat much.

Looking at everyone, Madam He understood that they were all waiting for the New Year's Eve dinner that night!
Pei Cheng looked at everyone with a surprised expression, "Why aren't you eating?"

Grandpa Pei rolled his eyes at his silly son, not wanting to pay him any attention.

Mr. Shen smiled and said, "Didn't Mengniang make a Buddha Jumps Over the Wall dish? I smelled the aroma just now, and it wafted all the way from the kitchen. It must be incredibly delicious. That's why everyone's been waiting for this meal tonight!"

"Buddha Jumps Over the Wall? What's that?" Pei Cheng asked doubtfully.

"You big oaf, you'd know if I told you! Just eat your food," Old Master Pei retorted.

Pei Cheng looked at his father, and realized that he really was his father!
However, the Buddha Jumps Over the Wall dish, which Xu Qingmeng had exaggerated to an extreme degree, truly lived up to everyone's expectations!

In the afternoon, especially towards evening, that overpowering smell wafted from the kitchen, and not only the Gu family, but also several neighboring families could smell it.

However, today is Lunar New Year's Eve, and every household is at home preparing delicious food, so naturally no one will come out to look for the aroma. At most, people will mutter, "Whose cooking smells so good?"
The New Year's Eve dinner is the most sumptuous meal of the year! This year also saw the largest gathering of the Gu family members. Not only the Gu family, but also Pei Cheng, Old Master Pei, Old Madam Pei, Mr. Shen, and even Zhang Hanzhe and Prefect Kang came in the evening! Because Pei Cheng had boasted to the two of them in the afternoon, and the two had eaten Xu Qingmeng's cooking before, how could they resist after hearing Pei Cheng say this again!
In addition, both of them were single, mainly because their families were all in the capital.

Braised pork belly is a must, and chicken, duck, fish, and meat are all included. The chicken is simply made with old hen soup, which has been simmering for a whole afternoon.

The fish, Xu Qingmeng's dream is the classic carp leaping over the dragon gate.

Xu Qingmeng first cleaned the carp, removed the gills from both sides, and then used a knife to make even diagonal cuts at a 45-degree angle.

Add a spoonful of salt and rub it evenly all over the fish, inside and out, and marinate for half an hour.

Next, we'll prepare the batter. In a bowl, add two tablespoons of flour, one tablespoon of cornstarch, one egg, and one bowl of water. Mix it into a batter, then place the fish in it.

Next came the battering. Xu Qingmeng held the fish by the tail and coated its entire body with batter. After taking it out, she sprinkled a layer of dry flour on both sides of the fish and shook off the excess.

Pour enough oil into the pot and heat it to about 70% of its maximum temperature. Then, bend the fish into an arc shape and place it in the pot. Fry it slowly over low heat.

While frying, Xu Qingmeng used two spatulas to hold the carp in place to keep it in shape. As she did this, she told Xinting, "At this time, you must fry it over low heat and hold the carp down carefully. The most important thing about this dish is to keep it in shape. If you don't keep it in shape, you lose the soul of this dish."

"I understand, aunt!"

Fry the fish until both sides are slightly golden brown and the fish is fully cooked, then it's ready to be taken out.

After taking the fish out of the oil, let it cool slightly before frying it a second time. Be sure to use low heat the whole time, and never let the skin of the fish burn.

Fry the fish until it is a deep golden brown all over, then place it on a plate with the tail facing upwards.

Next, in a separate pot, pour in a little oil and heat over low heat. When the oil is warm, add minced garlic and sauté until fragrant. When you can smell the garlic aroma, pour in half a bowl of water, two tablespoons of tomato sauce, two tablespoons of rice vinegar, and one teaspoon of soy sauce, and bring to a boil.

Pour in half a bowl of cornstarch slurry, mix well, add a little salt, bring to a boil again, and then turn off the heat.

While it's still hot, pour the sweet and sour sauce over the fish, and the dish "Carp Leaping Over the Dragon Gate" is complete.

The eggs were made by Xinting, and they were also sweet and sour, which is something kids like. There was also braised pork knuckle and four-happiness meatballs, each of which was a main dish.

Xu Qingmeng also made glutinous rice balls, which are completely different from the Four Happiness Balls, but they also symbolize prosperity and family reunion.

Each one is crystal clear, soft and delicious, and looks very appetizing.

Of course, vegetarian dishes are indispensable. With so much meat and fish, we also need some appetizers.

Xu Qingmeng made a jadeite piece called "Peace and Prosperity," which is actually made of lettuce, symbolizing good fortune, wealth, peace, and smooth sailing.

To celebrate the Chinese New Year by eating dumplings, Xu Qingmeng even made "Four Happiness Bags" (symbolizing fortune, prosperity, longevity, and joy) out of dumpling wrappers.

Of course, there's also good fortune and auspiciousness, which Xu Qingmeng stir-fried with shrimp and fresh seasonal vegetables—it's refreshing and delicious.

"Auntie, why is this dish called 'Good Fortune and Auspiciousness'?"