Dundun was struggling at first, but calmed down when he heard there was a gift.

Chen Yan held Dundun in her arms and reached into her bag with her other hand to dig through it. She finally took out a small animal made of hay, but this animal was rather abstract and no one could tell what it was.
p>

"Hey, hey, hey, look, this is the kitten that my aunt made after two days of learning from the straw weaving master over there. Look how much it looks like you."

Everyone:??????

Is the master who taught you straw knitting a descendant of Picasso?

Dundun was originally full of expectations, but after seeing the straw kitten, she immediately broke out of Chen Yan's arms and sneaked into her hut with a puff of smoke.

You can insult my cat personality, but you can’t insult my IQ!

It takes a lot of eyes to see that this is a cat.

Shu Yun asked curiously:

"Mr. Chen, did the master who taught you do it the same way?"

Just as he was talking, Wu Kexin came over with a kitten woven from hay. The kitten was so beautifully knitted that it actually looked a bit fat.

"Dundun, look what good gift I brought you. I bought it from a straw weaver and it cost several hundred yuan."

Let’s take a look at the kitten in Wu Kexin’s hand, and then look at the “Slim” in Chen Yan’s hand.

It seems that the master's craftsmanship is fine.

The person in question is a thirty-year-old aunt.

Dundun poked her head out of the hut, stuck out her tongue and licked the back of Wu Kexin's hand.

Obviously, Uncle Dun is very satisfied with this gift, especially when compared with another similar gift, it is even more valuable.

Zeng Xiaoqi looked at Chen Yan with a confused look and asked:

"Did you prepare this kind of gift for your little policeman?"

"No, it's a razor I bought at the airport duty-free shop... What kind of aesthetics do you guys have? I think it's pretty. Forget it, I won't discuss this with you art novices."

Mr. Chen put the "slime" he knitted back into his bag and said to Shen Baobao:

"Hurry up and get your man some food, I'm hungry."

Zeng Xiaoqi reminded in a low voice:

"Eat less, there are drunken crabs and ginger duck in the afternoon."

"Drunk crab? This is my favorite. During the years when I was in college at Fudan, this kind of food was what I was most craving for, especially those made by local aunts in Shanghai. It tastes amazing... Thank you for reminding me.

You really have to eat less later, and you can’t miss the delicious food in the evening.”

At the dining table not far away, Panda and Yue Liyue were tasting the roast chicken and other braised dishes that had just been served.

The dishes in the kitchen still need to be prepared at this moment, so we can only serve some stewed vegetables for everyone to eat.

Yue Liyue said:

"When I heard about roasted chicken, I thought it was the crispy roasted chicken made in the Lingnan area using the roasted duck and roasted goose method, but I didn't expect it was braised fried chicken..."

The disadvantage of having such a vast land and abundant resources is that the names of delicacies are inconsistent.

Food with the same name has different tastes and flavors in different places.

Cantonese style barbecue is a typical representative.

It is quite different from the roast chicken and duck in the north.

Although the bacon and sausages in various places in the south have the same name, they are made differently in different places.

Some are smoked, some are dried, some are sun-dried, some only add salt, some add peppercorns...the same name has very different ways of doing it.

Yue Li Yue’s roommate asked:

"Forget the name, just say whether it tastes good or not?"

“It’s delicious, very delicious.”

"Then eat quickly. After eating, I have to go back to catch up on the progress. After a week of rest, I feel that being single is an unrealistic fantasy for me, but making money is more practical."

"Me too, now I don't talk about relationships, I just want to make money."

"The most important thing is that the second half of the year is not suitable for falling in love. There are too many holidays. The National Day has just passed, and in a blink of an eye it is Christmas. After Christmas is New Year's Day, after New Year's Day is Spring Festival, then Lantern Festival, Valentine's Day...

How many gifts do I need to buy?"

While traveling, several people lay on the haystacks in Hulun Grassland and counted the cost of love.

I found that with a monthly income of tens of thousands, it was not easy for them to fall in love.

Moreover, I can’t spend all my monthly income of tens of thousands, and I still have to save money to buy a house, so after settling the accounts, I wisely thought it would be better to find a two-dimensional wife who doesn’t want gifts for the time being.

When you have money, it’s not too late to talk about a partner.

After finishing eating and drinking, everyone took their luggage and left.

Take a break when you need it, catch up on sleep when you need it, and prepare for work tomorrow.

Not long after everyone had eaten and dispersed, Xie Baomin drove his Cayenne to the parking space in front of the store.

After getting out of the car, he took out two heavy plastic bags from the trunk.

After saying hello to Shu Yun and others, he carried it upstairs and strode into the kitchen on the second floor.

"Brother, did you bring the duck?"

"I brought it here. Let's soak it in a basin first. You can't blanch the duck to make ginger duck, so soak it and soak out the blood."

After saying that, Xie Baomin took the slaughtered duck out of the bag.

The moment he saw the duck, Lin Xu was stunned:

"Why is it so big? Is this a goose?"

Xie Baomin said with a smile:

"This is Muscovy duck, which means exotic duck. It's the same as sweet potato and tomato, both of which mean exotic products."

Lin Xu took a large stainless steel basin, filled most of the basin with water, and put these Muscovy ducks, which were not much smaller than geese, into it to soak.

While putting the duck in the basin, I sighed:

I don’t know if the foreign monks can chant sutras, but the foreign ducks are really big.

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And although it is big, the meat is quite tender and soft to the touch.

Xie Baomin said:

"If the ducks are raised by farmers themselves, they don't even need to be soaked, but if they come from a farm, it's best to soak them to remove the blood."

Today he bought a total of five ducks.

A normal-sized duck is definitely not enough to eat.

But the ducks are quite big, and five ducks actually fill a large pot.

After putting it in, start preparing the ginger.

After he handed over to Che Zi last time, he specially bought some old ginger that he had reserved for seeds. These old gingers have grown in the ground for several years and are rich in fiber and very spicy.

"How much should we use, brother? I'll ask them to start scraping the skin."

Xie Baomin looked at the prepared old ginger and said with a smile:

"The ginger used to make ginger duck does not need to be peeled. The ginger peel has the effect of dispelling fire and reducing dryness. Eating it can neutralize the hot and dry feeling brought by ginger."

Oh?

What else is there to say?

Then this duck will save you a lot of trouble.

"Wash it and slice it directly. Each duck needs a big bowl for rice and soup... This dish relies entirely on ginger to enhance the flavor, so it's better to have more than less."

In addition to duck and old ginger, if ginger duck wants to be delicious, it also needs to use sesame sesame oil, preferably black sesame sesame oil.

Using sesame oil can add a nice aroma to the duck meat, and can also effectively suppress the fishy smell in the duck meat.

While he was busy, Lin Xu remembered his mother-in-law’s words and asked curiously:

"Senior brother, what's the difference between making ginger duck wet duck and dry duck?"

"The difference is not big. The main thing is that the order of adding the sauce is different. The dry duck is fried first, and then a small amount of sauce is added after frying. The resulting duck is dry and delicious. The wet duck cancels the frying process and just adds the sauce.

The sauce and duck are put into the pot to stew together, making it taste even softer."

Is it that simple?

Lin Xu plans to study hard.

Slice all the ginger, clean up the duck, remove the fine fluff on the duck skin, cut off the butt of the duck with a strong smell, and wipe away the water on the surface and in the abdominal cavity.
To be continued...