Seeing that the aunt had been eating meat, not eating eggs or tofu, Qi Ruizhu pouted and was very unhappy.

"Boss! If she eats like this, we won't be able to lose our lives?" Qi Ruizhu stared at the wooden snuff bottle in Lin Fang's hand. "It's just such a small and broken thing, no one wants a big son. You can reward her with a bowl of rice and she's making a lot of money. How can she just eat meat!"

"A little plum vegetable pork is not a good thing." Lin Fang couldn't help laughing, "If I hadn't bought ready-made sprouts, I would have made salty white or longan salty white. That would be the real authentic Sichuan-flavored pork!"

"Owner, is salty and white delicious?" Qi Ruizhu was instantly distracted. "And what kind of longan salty and white delicious, is it better?"

"When I pickle the sprouts another day, soak some pickled peppers and pickles, and try it with salty white. If you like to eat sweet things, you can actually make a sweet white or longan sweet white." Lin Fang would carefully observe and inquire every time he went out. It has been a long time since he had not seen it in a Sichuan restaurant, so he naturally could not buy pickled sprouts or salted vegetables.

The most popular restaurants in Shili foreign restaurants are Huaiyang restaurants, which occupy almost half of the country, followed by Hui cuisine, Zhejiang cuisine and Jiangsu cuisine restaurants. The three stores divide into two-fifths of the catering market. Even Shandong cuisine and Cantonese cuisine have a place, and the rest are restaurants with sporadic small cuisines.

Only Sichuan cuisine is not seen, Hunan cuisine is one of the eight major cuisines famous for its spicy taste.

I asked someone to inquire, but I had heard of Sichuan-style flavors. But if I asked carefully, no one could tell me except spicy.

It can be seen that in this world, there are most likely problems with Sichuan cuisine.

"Boss!!!" Qi Ruizhu looked at Lin Fang with surprise, "The four kinds of white-brown you just mentioned are all made of pork belly, are they made of pork belly?"

"Of course." Lin Fang couldn't help but smile, "Don't be so fussy. One dish, one pattern, a hundred dishes and a hundred flavors. Using pork belly to make several kinds of buckles is not a big skill."

If it weren't for trying Lin Fang's skills, Qi Ruizhu could have turned Lin Fang to death with the roll of her eyes.

Including the plum vegetable buckle, Lin Fang has mastered five ways to cook pork. Qi Ruizhu has only heard of it, and has eaten one kind of plum vegetable buckle.

"This tofu is so delicious!" On the other hand, the old lady was finally tired of eating the braided pork. She tried to pick up the tofu and rinse it with a dip dish. She was so amazing, "I have never eaten such delicious tofu!"

"Auntie, what you eat is not tofu, but tofu!" Qi Ruizhu corrected the other party, "Tofu should be older, this should be tender!"

"You are not very accurate to say this." Lin Fang explained with a smile, "The softness and tenderness of tofu is between tofu brain and tofu, which is old and tender as tofu brain, and tofu brain on the street. You should have eaten it, right?"

The tofu made by Lin in the "Zhihua Building" is actually tofu brain.

In Sichuan Province, tofu brain and tofu flower are both called tofu flower, but tofu brain is called tender tofu flower, and the real tofu flower is called old tofu flower.

"I've eaten before..." Qi Ruizhu didn't know what she remembered, and her eyes darkened, "I haven't eaten it for a long time."

"Well, yes, this tofu is delicious, especially dipped in this thing!" The old lady of Mahuahua pointed to the dipping dish, "This one is half green and half red, so delicious, it's so beautiful!"

"This is a half-green and red dipping dish." Lin Fang explained with a smile, "I don't know if you eat spicy food, so I put half of it for you."

"Eat spicy! Eat spicy!" The old lady of Mahuapi nodded repeatedly, "I'm still wondering how to eat spicy food!"

"It's good to eat spicy food." Lin Fang smiled and said, "Next time you come to my small shop and I'll put a red oil dish on you."

"Okay! OK!" The old lady Mahuapie nodded again, "I'm full, can I take care of it?"

The old lady with a braid covered her position where she put on the red cloth and looked at Lin Fang carefully.

Even if she didn't say anything, Lin Fang knew that she was worried that she would take care of her money.

"Of course." Lin Fang winked at Qi Ruizhu, "Ruizhu, see off the guests."

"Ah? Alas!" Qi Ruizhu agreed, "Auntie, go slowly, it's delicious, come again next time!"

"Okay! OK! OK!" The old lady with braided promised happily, but her feet were in a panic and ran out of the shop in a few steps.

"It's a big loss!" Everyone had already walked away, and Qi Ruizhu was still a little angry, "Boss, you didn't do this business! Do you open a store to make money or open a charity hall? If the customer comes to the door, you will definitely be compensated to death!"

"What are you thinking about?" Lin Fang felt a little funny. He raised the wooden snuff bottle in his hand, "If this thing is real, it will be more valuable than our store!"

"Really or false?" Qi Ruizhu opened her mouth wide and couldn't believe it, "It's just such a broken thing, which is more valuable than the store? Owner, don't coax people! Although the location of this store is inconspicuous, the area of ​​the store and the yard is quite large, and it costs at least 300 yuan to buy it!"

You're underestimated!

In fact, it is worth 500 oceans!

Lin Fang touched his nose and laughed dryly, "I'm not saying buy it, I'm saying rent it. Forget it, I won't tell you, you don't understand anyway."

"I just don't understand you, so I should tell me!" Qi Ruizhu refused to follow suit, "If there is such a good thing next time, I don't understand, do you think I'll advise you or not?"

"Work hard!" Lin Fang scolded angrily, "Why didn't I find out before? You are still a slut?"

"Boss, what is a slut?"

“Delicious!”

"Boss, when will you make me a meal of gangster food?"

"You're waiting, I'll stew you little gangster tonight!"

While stirring, Lin Fang brought a wooden snuff bottle into the backyard and prepared to wash it with running water.

Natural agarwood is not afraid of water. It will feel completely different after wiping it first and then washing it.

During the cleaning, Lin Fang found that the wooden snuff bottle had a very soft texture, especially when a layer of black dirt on the surface was removed, revealing the brown-black patina below, it seemed to be softer.

Lin Fang's nails accidentally scratched them, leaving a scratch easily. After a few slight swells, a greasy thing overflowed.

Then, sniff it gently, and a sweet fragrance like honey pours into the nose. Even if it is far away, the fragrance will wrap around the nose and will not dissipate for a long time.

"No!" Lin Fang first thought that the snuff bottle was made of agarwood. Now it seems that he was hasty. Lin Fang thought about it and wiped the snuff bottle cleanly, then held the palm of his hand and felt it carefully.

As expected, after a little tilt, the heat in the palm of your hand dissipated, and an indescribable sense of coldness lingers in the palm of your hand.

"Is it really Qi Nanchen?" Lin Fang couldn't believe it. He hesitated for a while, and then took a knife and gently scraped it in the snuff bottle, scraping a trace of wood chips like hair, and throwing it into his mouth.

The mouth is numb and the fragrance is full of the mouth, and saliva flows out naturally, filling the mouth.

After chewing it for a little, the wood chips stick to the teeth like maltose.

After chewing the silk chips for a few times, they will be completely digested, leaving only the fragrance that will not dissipate for a long time.

Lin Fang exhaled a breath on his hands, and when he leaned closer to smell it, he felt the cool and sweet smell wrapped around his nose, refreshing his mind and refreshing his mind.

"It's so chin!"

Lin Fang took a deep breath. After several verifications, he could finally conclude that this inconspicuous gadget was really carved by Qi Nan!

This kind of good thing is probably a tribute from the royal family of the Qing Dynasty!

When I wait, how can I be so luxurious that I can use the singular santhemum to carve objects?

Not to mention, using Qi Nanchen to carve a snuff bottle, it really complements each other.

The scented scented scented scented scented scented scented scented scented when most agarwood is not lit.

There are roughly three types of agarwood: Hui'an Shen (central Vietnam), Sin Chew Shen (Malaysia), Chinan Shen, Chinan Shen are the most special and most precious agarwood varieties.

Even if it is not ignited, it can naturally exude a cool and sweet atmosphere.

It’s so luxurious that you make small items like snuff bottles, and you often play with them, and then smell them from time to time. It’s not just enjoyment? It’s simply a blessing!

In the three lifetimes of good deeds, you can hear the fragrance of Qi Nan, and in the eight lifetimes of good deeds, you can taste the fragrance of Qi Nan.

How great is it to make it into objects and play with them?

Lin Fang immediately made a decision, and he wanted to stay with him for this snuff bottle and play with it all the time.

If he was willing to take action, even in this world of the Republic of China, not to mention buying this rented small shop, it would be more than enough to buy a few more.

Lin Fang originally thought that this snuff bottle was an ordinary agarwood, but because his appearance was so bad, he was not sure whether it was true. He was already planning to buy an ordinary wooden snuff bottle that was not even an agarwood.

Unexpectedly, he finally got such a big leak.

When Lin Fang was in a good mood, he put away his snuff bottle and prepared to slaughter a chicken to celebrate.

Good luck, eat chicken tonight!

The three big roosters he bought from the aunt were taken back to the yard by him and threw them on the ground, right next to them.

Lin Fang first took a sea bowl and put it in salt water, and then slaughtered the rooster and bleed.

Such a big rooster has a lot of blood, but it is not easy to waste. Chicken blood is made into soup or stir-fry, which are good side dishes.

The rooster is indeed very fat. After plucking her hair and removing her internal organs, she still has more than four pounds.

You can't throw away the internal organs, clean them up, and stir-fry a plate of sour and soaked chicken or soaked chicken. Wouldn't it smell good?

Lin Fang processed the whole chicken, put it in a blue hang and put it into the well to keep it fresh, and then started pickling kimchi.

He originally planned to make these pickled vegetables at night, but he didn't expect that since the business opened today, only one guest who is not a guest has arrived.

Fortunately, I found a big leak, even if I didn’t open it for three years, it would be more than enough.

Anyway, there were basically no customers, so Qi Ruizhu could be busy alone, so Lin Fang simply started making kimchi.

The finished Sichuan kimchi tastes sour and salty, has a crispy texture, bright color and a scent.

Whether it is an appetizer before meals, a quenching of wine and greasiness after meals, or a special seasoning, it is an excellent choice.

The fruits and vegetables that are often used for kimchi are usually pickled with carrots, cabbage, green vegetables, ginger, beans and chili.

Carrots are usually made of rouge radish. Rouge radish has two types: red heart and white heart. When Lin Fang buys red hearts, he uses white hearts instead.

Whether it is a red heart or a white heart, rouge radish is necessary. After pickling its skin and heart, it can produce red pigment and dye the jar water red. It not only adds color to the jar water, but also looks pleasing to the eye, but also increases the flavor and makes the kimchi taste better.

Cabbage is used as cabbage, green vegetables are used as stems, ginger is used as ginger, long beans are also called cowpeas, and chili peppers are made of chicken heart-shaped bullet-headed peppers. This chili pepper has a good taste and good shape, and is most widely used in Sichuan cuisine.

During the pickling of kimchi, Lin Fang also used fist strength.

Since discovering that boxing force can accelerate the aging process of food, Lin Fang is now very accustomed to this very convenient method.

Lin Fang bought three big kimchi jars, he first marinated a jar and put all kinds of vegetables and fruits in it.
To be continued...