Listening to Bai Yueshuang's words, Li Fuchun glanced at him.

"You have a show for the next month."

Bai Yushuang couldn't help but whine after hearing this.

Too difficult.

But Du Liniang couldn't help but say "Wuhu" in her heart.

It seems that I have no show in three days.

"It seems that I have no show the day after tomorrow, so I can have a big pot meal!"

As a result, Li Fuchun couldn't help laughing when he heard this: "You said this, I haven't seen anyone who wants to eat a big pot of rice so much." But after saying that, his face became a little serious again, "But no matter how much you eat, you can't be addicted.

, Do you still remember what you can’t eat?”

"It's too spicy, too sweet, too sour, too cold, too cold to eat, you can't touch cigarettes and alcohol, eat less if you have greasy meat and fishy smell too heavy." Du Liniang said obediently, because when she answered, she was sitting upright too much

Obviously, the ponytail that was tied casually behind the head was fluttering restlessly.

It's like a primary school student who was suddenly called by the teacher to answer the question.

"Then Li Niang, remember to tell me the taste after you eat it." Bai Yueshuang said.

But Du Liniang was a little hesitant: "But I don't know how to say it, why don't you ask the master who manages the water pot."

At this time, Chen Nian was brushing pots and plates in the kitchen.

Thinking about your next plan.

This dream is the story of Rouge Goose Chest, and Chen Nian thinks that the recipe will probably not let him TP in place, but in this case, it is unlikely that he can leave after he has made the Rouge Goose Chest, so he just doesn't know now.

What are the conditions for going back?

So Chen Nian felt that he was about to start researching now.

Don't be funny if you can't go back then.

Although this dream is really deadly. It has just entered the afternoon and it has been completely brought in by the evening, I can't stay here forever.

After making up his mind, Chen Nian decided to buy two geese tomorrow.

Make Rouge Goose Cherry once.

Anyway, goose jerky needs to be processed at that time.

You can take out the processed goose jerkraut into a dish, and give everyone a share of the rest.

And that soup can be used elsewhere as well.

Put some other ingredients in it and tastes good.

After making up my mind, after a while, several people ate the food clean and cleaned it up after a while.

Small stoves need to be cleaned up in the past.

"How do you guys feel?" Chen Nian said.

The others also stood up and helped Chen Nian take the plates and bowls into the kitchen.

"It's delicious. I'll tell the accountant that the salary you will give you will be calculated according to Lao Zhang before," said Li Fuchun.

He is worthy of being the headmaster and boss of the opera troupe, and his words are generous.

Chen Nian agreed in one bite: "How about eating goose at noon tomorrow? What about a dish I have with me to make sure it won't get tired of making it?"

But when Li Fuchun heard this, hesitated: "There are still things that are not tired of? There will be a show tomorrow. Do something else, just lighter."

When Chen Nian heard this, he knew that Li Fuchun was worried.

I had to nod and said, "Okay, then I'll do something else tomorrow."

......

Clean up the kitchen at night and lie in your room.

Now is the first day I have been here.

I don't know how long I will stay next.

However, living here feels pretty good. Chen Nian had seen Farewell My Concubine before, but Chen Nian felt that Chunyu Class did not have so many intrigues, and everyone seemed to be pretty good.

While they were having dinner just now, although there were still a few people who didn’t speak, they were still pretty good at seeing these people.

Among these people, there is a senior brother of Bai Yueshuang, who is just the senior brother in this opera troupe.

There is also a little girl.

Du Liniang is not very old, but the little girl plays Du Liniang's maid Chunxiang, three years younger than Du Liniang.

It was okay when I was on the stage, but after getting off the stage, I was even more shy than Du Liniang.

She lowered her head throughout the whole process. When Chen Nian was alive, she would move the chopsticks as well, and she would stop if others would not move.

Lying on the bed, Chen Nian's mind is now full of the Peony Pavilion that he watched in the audience during the day.

He was humming softly: "Where are the beautiful scenery, the sky will make you happy and enjoy your yard. It is like a beautiful family for you, like a passing year~"

But it doesn't have that kind of taste when singing it out of your own mouth.

"Forget it, who still stipulates that food can't be fun?"

But the more you hum, Chen Nian felt that these sentences were really good.

......

Early the next morning, I got up early to prepare breakfast.

Here we either make porridge or noodles in the morning.

But when I first arrived, Chen Nian chose to make porridge first.

After all, making porridge is easier.

I left a lot of shrimp shells and shrimp heads when cooking yesterday, and there were still some white celery and mushrooms left, which were just the right ones to make porridge.

After washing the rice first, soak the rice first and then process the ingredients.

The shrimps were also hot yesterday, but fortunately they were careful yesterday. They thought that although it was a water town in the south of the Yangtze River, shrimps were not eaten every day, so they preserved the shrimp heads and shrimp shells.

After all the shrimp shells and shrimp heads are directly thrown into the pot and stir-fry for a while, then add oil that probably doesn't have the shrimp shells, and then simmer slowly over low heat until the shrimp oil is boiled.

Cook it out.

And the oil turned red.

Although not much, it is very mellow.

Put all the oil out and the shrimp shells continue to stay inside to shine and heat.

After adding water and cooking for about twenty minutes, the water in this pot also changed color slightly, and the final shrimp flavor remaining in the shrimp shell was squeezed completely.

Finally, they were taken out and used the water of the shrimp to start to add rice to make porridge.

It's only about 5:30 in the morning now, and it's still an hour before breakfast time is ready.

In the opera troupe, those who practice qigong often get up earlier than those who work.

And everyone is used to this sound in the morning.

The aged ones are used on low heat. After about ten minutes, the rice begins to roll in the pot. It is as slow as a clear spring I accidentally found in the mountains, slowly and soft.

But since it is a big pot rice and breakfast, it is naturally not enough rice in the pot.

After about fifteen minutes, add shrimp oil, a little salt and other prepared ingredients to the pot.

Finally cover the lid.

Gradually, the fragrance of rice continued to come out of the pot with the steam, which was mixed with the faint fragrance of shrimp. With the shrimp oil, the umami flavor of this pot of porridge doubled, making the aged people who had been busy all mornings start to start.

Gurgling.

And in a small pot next to it, there was also a bowl of porridge, but there was only rice in it.

This is also for some people not to eat seafood or just want to drink white porridge.

Soon, about an hour later.

People woke up one after another.

When they arrived at the kitchen door, they were already worried, but when they smelled the smell in the kitchen.
Chapter completed!