After Rebirth, My Fiancé Helps Me Avenge the Wicked Scum
Chapter 213: You Broke the Rules Again

Chapter 213: Chapter 213: You Broke the Rules Again

Chapter 213 You Cheated Again

"Alright, put away the storage bag, don’t let anyone find out." Jiang Mengyu had already started processing the ingredients.

"Yes, Madam!" Gu Dongxing stood at attention, saluted, and hurriedly kept the storage bag carefully.

Jiang Mengyu rolled her eyes at him: "Who is your Madam!"

"My Madam naturally is the super invincible little fairy Jiang Mengyu," Gu Dongxing said as if it was a matter of course.

For some reason, hearing Gu Dongxing say this made Jiang Mengyu feel somewhat elated.

She arrogantly snorted: "If you want me to be your Madam, you still need to see how you perform."

Gu Dongxing immediately took the opportunity to wrap his arms around Jiang Mengyu, who was processing the ingredients, and whispered in her ear, "Madam, how do you want me to perform?"

The blush on Jiang Mengyu’s face that had just faded rushed back again.

She elbowed him backward: "You cheated again."

Gu Dongxing quickly let her go, laughing: "I just want to perform well."

Jiang Mengyu snorted: "If you don’t behave, I’ll kick you out."

Gu Dongxing quickly backed off: "I’ll behave, I’ll behave! Uh, Madam, what should I do?"

Jiang Mengyu ignored his random calls and tossed him the two fish that weighed over three pounds each: "Handle these fish properly."

Jiang Mengyu had started working from a young age, and because Jiang Haidong was a chatterbox, he specially bought books for Jiang Mengyu to follow and learn, and she liked to explore cooking secrets; her cooking might not be on par with a chef’s, but it wasn’t far off.

Some of the dishes she figured out might not even be something a chef could pull off.

But, in the courtyard where she cooked, the focus was on hearty dishes rather than fancy tricks.

She counted, for tonight’s guests, she had personally invited four family members, and with husbands, that amounted to eight people.

Gu Dongxing said he would invite some factory leaders, of course, along with their families.

Jiang Mengyu calculated, that added six plus the wives, it made twelve people. Gu Dongxing’s brother Cheng Jiuhe hadn’t come back from vacation (he originally planned to, but Jiang Mengyu sent him to fix up her broken courtyard, and he had to patiently stay on vacation), making it ten.

Together with themselves, that was twenty people.

Two full tables!

However, she soon realized that she had underestimated.

Gu Dongxing looked at the dishes Jiang Mengyu had prepared: "This isn’t enough food."

He took out a piece of pork belly weighing about six pounds and a large piece of beef weighing about five pounds from the storage bag.

Jiang Mengyu gave him a look; these meats were what she had prepared to bring to Aunt Ding and the village chief, who had helped her in the village she used to live in.

Now, she would need to buy meat again.

The ten pounds of pork belly were all made into braised pork.

However, pork at this time was very clean; she didn’t plan to drain the oil or the blood, but rather used the Nong Family’s cooking method, directly cutting the pork belly into chunks, placing them in the pot, adding half cold water and half soy sauce, covering with a lid, boiling over high heat, and then simmering on low, finally turning up the heat to reduce the sauce and serve.

The braised pork belly cooked this way still retained its oil and juices, very satisfying to eat.

The beef was made into boiled beef, which was tender to eat.

Chickens at this time were local chickens; she liked the original flavors, also starting with cold water, adding chicken pieces and ginger, boiling, and then cooking them a bit longer before eating.

Chicken cooked this way was just done, particularly smooth and tender, and the broth was especially fresh and sweet.

If other seasonings were added, it would lose this original flavor.

The ducks were two old ducks; she had ginkgo in her storage bag, stewing the old ducks with ginkgo.

For the two fish, she decided to make Five Willows Fish: scoring the fish’s back, marinating it with seasonings, bending the fish body, sprinkling flour on top of the body, then bending the other side and doing the same. After frying the fish in oil, once out of the pan, adding thickened sauce to the fried fish on the plate would finish the dish.