Chapter 829

In the old days, when white wedding events were held, many tramps and beggars often came to eat. The host family could not drive them away. They should specially arrange tables and chairs with the same dishes to entertain them. There was no shortage of tobacco and wine, and there was enough food.

The previous concept that tramps and beggars can come to eat is the embodiment of the kindness and virtue of the host's family.

Another saying is that beggars come to the door for weddings and funerals, which means good luck lasts forever.

Therefore, even when Li Tiezhu was young, when his old man Li Fugui held a banquet, he often had to prepare more backup dishes to deal with this "unexpected need".

Once the beggars come and the cook can't bring out the dishes, it is to hit the owner's face.

Fortunately, there are no beggars and beggars in China now, which also saves this link.

After Li Tiezhu discussed with Lao Jiu about some things to do, the time came to 4:30.

Li Tiezhu went in with Lao Jiu to mourn, but several other artists dared not go, because they knew that Li Tiezhu didn't cover the coffin when they went to mourn.

In the mourning hall, incense wax is burning vigorously. Taoists and monks chant scriptures. There are fruits and peanuts on the offering table in front of the coffin, and a bowl of meat rice. Two chopsticks are inserted vertically in the bowl. Next to them, there are family members in the mourning hall, dressed in hemp and filial piety, lying on grass and guarding the spirit.

The so-called lying grass is sleeping straw mat, which symbolizes the last filial piety. Because it is a happy funeral, all family members must not cry, at least not in the mourning hall.

Li Tiezhu burned some paper money in the basin and went to the coffin to see the old man.

At this time, the old man had already shaved his head and put on his shroud. His expression was very peaceful, and his kicked white beard grew out.

Lao Jiu followed him aside and said proudly, "if you go to sleep, you won't have any pain."

This is indeed a matter of pride in the countryside. It is not easy to support my father until he dies in his nineties without disease and disaster. It can be called "Shouxi".

Li Tiezhu looked at the "old nephew", but he didn't remember dealing with him, because Li Tiezhu was very old when he was very young.

"People go to keep incense, people go to keep incense... This longevity material is OK!"

Old nine said proudly, "the third coffin! I made him a coffin more than 20 years ago. Two of them have been rotten. This one is made of cypress. It's the best. Mine is also cypress!"

It is normal for the elderly in rural areas to make their own coffins in advance. In those days, Li Tiezhu's grandfather made his own coffins.

From a certain point of view, Li Tiezhu is a very old-fashioned person who learned from his father, which is one of the reasons why he can't integrate into modern society and entertainment circle.

He said to the old man in the coffin, "don't worry! Lao Jiu and his brothers are doing well. My old man is in poor health, so I'll help you with the banquet. It must be done properly."

Old nine: "thank you, young master!"

A banquet is not a business, but a friendship.

Lao Jiu used to call Li Tiezhu's old man Li Fugui, but Li Fugui couldn't do it anymore. He recommended his son. Anyway, he was in the village. Lao Jiu was also worried about disturbing Li Tiezhu. After all, he was already a big star, but he didn't expect Li Tiezhu to promise and refuse to accept money.

After mourning the dead, Li Tiezhu and Lao Jiu talked and laughed, and they didn't want to be sad in the optimistic and open-minded south of Sichuan.

Barrage:

"My God? Just go in and have a look?"

"Aren't you afraid?"

"Tie Zhu followed old man Li everywhere when he was young. He should have seen a lot."

"The program group is good. They didn't go in and shoot. The cameraman is always outside the mourning hall."

"Make a coffin before you die?"

"It's the same in rural areas! Many old people still check the quality and materials themselves."

"In the city, Li Tiezhu looks like a fool. When he returns to the countryside, he feels like a versatile person."

"Is that why he doesn't fit in?"

Outside the door, several old women were chatting, lamenting that time passed too fast, and then naturally talked about their future affairs. Some are showing off their coffins, others are talking about their graves repaired in advance.

Seeing Li Tiezhu coming out, the second water lady came over on crutches, pulled Li Tiezhu to the corner of the yard, looked around stealthily, and then took out three corn sweets from her pocket, which were very inferior.

Stuffed into Li Tiezhu's hand, she said, "Zhu WA, did you graduate from high school? I haven't seen you come back for two years."

She is a little old and confused. She is most sober only when playing mahjong.

Li Tiezhu said, "I graduated and am studying in University."

"Oh! College students, broad to broad to..., are you old man coming back?"

"Go back, come back tomorrow. I'll do the banquet. The old man is not in good health."

"Uh huh. If I die the next day, you will come back and make a banquet for me. WOW? You have good workmanship and taste..."

"It depends on whether they invite me or not."

"Hey..."

The two families have a lot of hatred. No matter how good she is to Li Tiezhu, her children and grandchildren hate Li Tiezhu. Because they had offended Li Tiezhu before because of Li Tiezhu's mother's death, they were actually afraid that Li Tiezhu would retaliate against them, but Li Tiezhu never looked at them.

Li Tiezhu helped Mrs. Shui out of the yard and said, "go sit down and prepare for dinner. I'll cook. Your favorite crispy sausage must be very crispy. You can bite it."

The second water woman nodded again and again: "I want it... Except for you, the old man and you, the small intestine fried by others can't bite..."

Li Tiezhu put on his apron to cook. Seriously, it's against the rules.

In the countryside, the chef who runs the table easily doesn't cook by himself. Unless he makes the front table, it's a drop, but... Li Tiezhu brought someone to eat!

Besides, he is not a chef. When he was a teenager, he was only Li Fugui's second chef. He was only responsible for cooking and cold dishes. The most essential steamed dishes, that is, the main force of jiudou bowl, were all Li Fugui's responsibility.

Therefore, Li Tiezhu had no psychological burden and directly recruited his pig teammates.

"Let's learn from the kitchen assistants? Tomorrow is a big battle, and we all have to go!"

Li Tiezhu said to Nie Yao, Chen Chichi, Deng Chao, Luhani and Zhao Liya with a dog.

People are eager to try. It's said that it's a very awesome thing to hold a banquet.

Then, they followed the cooks to learn. Nie Yao, Deng Chao and Luhani learned to pass dishes, Chen Chichi learned to burn fires, and Zhao Liya could cut vegetables. After all, almost all of them could cook food.

Chen Chichi learned to burn fire in order to be lazy. Unexpectedly, he chose a type of work with the highest difficulty coefficient and was scolded bloody by Li Tiezhu.

The four stoves are burned at the same time. The one here is cooking, and the medium fire is stable output. This stove needs a large fire for steaming vegetables, and the soup fire needs to be large first and then small. The last pot is cooking, and the whole process is burning with high fire.

The pork trotters, steamed pork, steamed bacon and sour radish duck soup were cooked with soybeans at the same time, and two kilograms of oil was put in the last pot to prepare for cooking.

The chefs washed, cut and prepared four fried dishes, which are authentic pig killing dishes, including fried liver and waist, shredded celery, hot crispy sausage and double cooked meat. Finally, there is a sour, hot and bloody dish.

"Chichige! Fire! The oil is cold!"

"Coming, coming..."

"When the blower is used, the fire is too small! This ignition fry a hammer?"

"Good, good..."

Chen Chichi was busy sweating. Finally, an aunt helped burn the other three pots. He specialized in cooking woks and kept blowing with an electric blower.

On one side, Nie Yao, Deng Chaolu and Hani, who are passing the dishes in the "dress rehearsal", are laughing back and forth, making you want to be lazy. It's time!

Only when the oil in the pot began to bubble, Li Tiezhu seasoned the pig liver and kidney in the washbasin, and the other pot was green onions, green and red peppers and shredded ginger. When the oil temperature was about to burn up, Li Tiezhu poured the pig liver and kidney into the pot and quickly fried them.

Boom

There was a big fire in the pot.

Chen Chichi, who was burning a fire nearby, was frightened and fell into the woodpile: "what are you doing?"

Li Tiezhu added the side dishes and continued to stir fry: "shut up! Don't plug the firewood. Stop."

As soon as he finished speaking, Li Tiezhu picked up a wet towel in his left hand and carried the big iron pot ear. In the other hand, he built his ear with a spoon, picked up the big iron pot with dozens of kilograms of food and took it to the ground next to him.

Chen Chichi stared: "it's ready to fry? Is there a minute?"

Li Tiezhu: "it's hot and double crisp. It must be out of the pot in less than half a minute. The dishes are served!"

Today is not a formal funeral. There is no need to pay attention to the ceremony. Just bring the dishes to each table. There are less than 30 tables in the village for dinner today, which is still very relaxed.

His own kitchen helper brought Nie Yao and Deng Chao to put the dishes on the plate, and then transported them to each table in several yards on a tray.

Li Tiezhu took a new pot, continued to put oil, wanted a big fire, and prepared to fry shredded celery.

Barrage:

"Chen Chichi is miserable..."

"I'm serious. I can stop Chen Chichi. Ha ha!"

"I'm happy to see Chichi get bloody."

"Iron pillar is really professional!"

"The best thing to eat for the dam banquet in Xichuan is steamed vegetables."

"Seriously, the most quintessential dishes of Sichuan cuisine are almost all steamed dishes."

"Yes, Sichuan food is not only spicy. In fact, non spicy Sichuan food is the soul of Sichuan food."

"Is this stir fry really cooked?"

"Pork liver and kidney flower are not delicious after being fried for a long time."

"This thing is called hot double crisp!"

"Eat the tenderest hot double crisp and hit the farthest javelin."

"The hemp rope is so thin..."

"Sleeping trough, don't be so disgusting. It looks delicious..."

"Fried pot dishes are the most skilled."

"The first chef in Lijia village!"

"Li Fugui: I'm not dead yet!"

"It's really grounded to see stars of Li Tiezhu making big pot dishes!"

After frying shredded celery, Li Tiezhu continued to let people pass the dishes. He went to check the steamed vegetables. No problem. Serve it. Cooking is almost

Li Tiezhu roared, "which soaked soybean?"

A 40-50-year-old aunt said weakly, "uncle, I made it."

Li Tiezhu: "next time, soak in warm water and don't rake in cold water."

"Oh..."

Continue to stir fry, the hot small intestine is even more excessive. It only takes 20 seconds to get out of the pot. When it is brought to the table, more than 20 table diners praise it one after another.

"Delicious!"

"Crisp!"

"Hey, you still need a little uncle for cooking. He can't compare with an old man."

"Yes, but Uncle Fugui's steamed dishes are better."

"It's a blessing to be rich and noble. The baby is fighting for strength..."

"It's said that Tiezhu earns 100 million a year."

"Hum! It's only 100 million? Your dog says that the dog drives the motorcycle. People's movies are billions."

"Leng chicken is fierce!"

"Hey! Do you think I'm wordy?"

"It's a blessing to eat the dishes fried by Tiezhu Taigong!"

At the old women's table, the water two women without front teeth put the crispy intestines into their mouth and chewed them with a smile: "uh huh... It's still crispy intestines fried by Zhu wa... When I die, you all come to dinner, and I call Zhu wa to make a dinner for me! Then you open your stomach and cook me a pair of mahjong, ha ha!"

(the anti-theft chapter will be released at 1:00 a.m. and can be read normally at 1:30. It will start at the third watch tomorrow. Try to stick to it longer.)