Free Web NovelChapter 1153: Chapter 466: Three Ways to Eat One Duck—Not a Bit of Ingredient Wasted! The Lin Family’s Dinner!
Xiaoqi couldn’t concern herself with talking now, because this duck’s texture and taste were exceptionally delicious. The best part was the filling next to the duck skin, fresh yet fragrant, fragrant yet oily.
This rich texture unconsciously makes one think of shaomai and salty zongzi.
But compared to these two, using a whole duck as the skin is naturally more upscale.
"Wow, super delicious... Is the filming nearly over? If it’s okay, hurry up and eat, otherwise don’t blame me if I finish it all and leave none for you..."
Xiaoqi mumbled to the camera, marking the end of the filming.
Her tendency to forget lines while eating has become her characteristic, so she simply leaned into it, urging Xiao Wei and the others to join her in eating. This not only adds fun but also genuinely reflects how enticing the dish is.
Especially when the camera was turned off immediately, which highlighted the photographer’s impatience to taste it.
"So delicious!"
"Thanks to Boss Lin for letting us taste such delicious food!"
"Xiao Wei, don’t hog it, just because you’re the director?"
"Yeah, that’s right, so what! What can you do about it, Sister Sui?"
"I curse that your figure remains round and plump like a pig forever."
Upon hearing this, Xiao Wei proudly puffed up her chubby cheeks:
"There’s nothing wrong with being round and plump."
"I meant like a little fat pig..."
"Sister Sui, I’m breaking up with you, never speaking to you again!"
Everyone joked and enjoyed the food, while the TV station continued to stumble through the filming of Eight Treasure Gourd Duck.
The chef, wearing a Buddhist bead bracelet and a gold watch, with a ring on the left hand’s ring finger, was seriously stitching duck skin with needle and thread, explaining as he stitched:
"Dear viewers, watch carefully. Stitch the inside of the duck leg; it’s invisible from the outside. This is the standard method for Eight Treasure Gourd Duck. Everyone can try this at home and aim to become a gourmet expert in your circle!"
Outside the Sixth Ring Road, in Ginkgo Garden near Changping, Chen Meijuan walked on the pine boardwalk holding Dundun and said to Mi Lan:
"The environment here is really nice, the scenery is good. But the boardwalk circling straight around is too simple. We need to extend its length and add some basic facilities and benches, so people can rest when they’re tired..."
As she spoke, she saw an open space ahead and continued:
"We could introduce some small animals suitable for park breeding, like peacocks, alpacas, little sika deer, little ponies, which attract children. It will increase repeat visitors, and we can host activities for kids like naming the animals..."
The era of parks focusing solely on food and drink has passed; now it’s the era of kids’ economy.
If it’s just for themselves, parents are reluctant to spend, but if kids like it and it benefits them, they won’t hesitate to pay, surely attracting many families.
Mi Lan curiously asked:
"I’m not familiar with this, Aunt Chen. Are these animals expensive?"
"Just the alpacas are a bit pricey, but not too expensive. Sika deer and ponies are quite affordable. I can contact you later; I’m familiar with these companies from dealing with them regularly for park work."
Upon hearing this, Mi Lan felt relieved:
"Then I’ll leave it all to Aunt Chen. I’m sorry for making you travel so far."
"Don’t be sorry. It’s all for business, and this place is a hidden gem. Just selling saplings is a bit wasteful."
Chen Meijuan finished and asked Dundun in her arms:
"Sweet grandchild, if there are animals here next year, how about coming here to play?"
The little one lit up, wagging its tail gently, looking very interested.
Shen Jiayue laughed and said:
"Let’s have Dundun ride a little pony and be a little knight, what do you think, darling?"
"Meow!"
It reached out a paw and tapped Shen Jiayue’s hand.
A promise it is!
Around four in the afternoon, Xie Baomin needed to film a visit, and Qi Zhentao had to return to Yanjing Hotel for duty, marking the end of today’s shooting.
Lin Xu returned to the store, packed all the leftover glass noodles meatballs from lunch, grabbed some vegetables and ingredients, and drove home to prepare dinner.
With Mom here, cooking at home is a must to have the taste of home.
Dad-in-law just called, saying he’d be home for dinner tonight, so Lin Xu had to make more food.
Besides the in-laws, the sister-in-law will definitely come over for dinner too, possibly bringing Ren Jie or Xiaoqi, and Geng Lele might ride over from Tsinghua University.
With everyone altogether, it’s roughly a table of people.
So, more food needs to be made.
Back home, Lin Xu placed the meatballs in the steaming tray, about to put them in the steam cabinet, when he suddenly recalled making fried foods during New Year as a child. Besides glass noodles meatballs, Mom would also make sweet potato balls.
Since there’s time now, how about making some too?
Freshly fried sweet potato balls are really good, and luckily there are sweet potatoes at home. Lin Xu washed some sweet potatoes, placed them in another steaming tray, and steamed them along with the glass noodles meatballs.
Apart from these two ingredients, he prepared some minced pork and soaked the eggplants, planning to fry some eggplant fritters.
During New Year when we were kids, eggplant fritters, lotus root fritters, cabbage fritters, sweet potato balls, glass noodles meatballs, radish balls, were all essential.
There’s no rush today, and shouldn’t eat only fried foods, as that’s too unhealthy.
Once the minced meat was prepared, he put it in the refrigerator to marinate; eggplant fritters are best enjoyed freshly fried, as they soften if fried too early.
While the meat was marinating, he simmered a pot of corn grits on the stove—when eating fried dishes, a bit of porridge helps balance the greasiness.
After finishing this, he used baking powder and yeast, kneaded dough, and steamed some buns.
Buns with dishes and corn grits porridge is a typical North China dinner, with many households relying on porridge and buns for dinner.
Steamed buns along with the steaming tray also signaled it was time to make eggplant fritters.
Lin Xu took out the minced meat only to realize it was too much meat for just making eggplant fritters, estimated to be enough for a large basin.
Last time’s lotus roots from Ginkgo Garden were all eaten, making lotus root fritters impossible.
Surveying the kitchen, he suddenly spotted a carp swimming in the aquarium. This fish was caught during a video recording with Shen Jiayue a couple of days ago when Dundun went fishing at Ginkgo Garden, weighing around three pounds.
Lin Xu looked at the fish, then at the plate of minced meat, and suddenly had an idea.
If I remove the bones from the carp and stuff the fillets with minced meat, the taste should not be bad, right?
With some spare time, he decided to give it a try...
--------------------
This Chapter contains 5200 words, asking for monthly tickets, brothers!
