Sweet 80s

The salesperson jogged after him.

"Brother, 70 is really not enough, please increase it a little bit."

"75."

......

"I see you really want it, so how about 120?"

Lin Xiangdong took money out of several pockets and put it on the counter. The total amount was only 85.

"That's all the money I brought, take a look..."

"Forget it. I'll sell it to you at a loss. 85 is 85."

"85 is not enough. You have to leave me some money for the bus. Otherwise, I won't be able to get home even if it gets dark."

The salesperson shook his head helplessly: "Then it's 80. I've never seen anyone as good at bargaining as you. If you have acquaintances, please introduce them to me in the future."

"Ah."

Lin Xiangdong sorted out the money and handed it to the other party.

The salesperson pretended to be disappointed and complained: "Oh, I lost another item. If you didn't like it, I really wouldn't sell it to you at this price..."

Lin Xiangdong bought the most beautiful dress for his wife in the store, and Wang Shuping was preparing delicious meals for her husband at home.

Because we are all from the north, although there are differences in diet, our favorite tastes are roughly the same.

As a typical Central Plains person, I naturally have a special liking for pasta.

Whether it is the soup noodles, clear soup noodles or the chewy and springy hand-rolled noodles that our parents' generation has eaten all their lives, they all have the unique classic flavor of northerners.

Lin Xiangdong also has another way of eating noodles that he prefers, which is steamed noodles with beans and pork belly.

Steamed noodles, braised noodles and stewed noodles are all traditional specialties common in northern China, but rarely seen in the south.

The three have many similarities in cooking methods and taste.

In terms of taste.

Steamed noodles are relatively hard and may be a bit choking when eaten, but they have a rich aroma.

The braised noodles are relatively soft, and taste flexible and mellow, with a rosy and shiny color.

In the eyes of Wang Shuping, a daughter-in-law from another place, there is almost no difference between the three different cooking methods. In short, just cook whatever makes it taste good.

Wang Shuping took an appropriate amount of beans, picked them and washed them clean, and tore off the tendons on one side of the beans without affecting the taste.

Some people often use a knife to cut it. Although this is fast, Wang Shuping thinks it is not as delicious as breaking the beans, and they will also cut the whole beans into pieces.

The beans are crisp, so it doesn't take much effort.

Wang Shuping has a habit when cooking. Whenever there is meat in the dish, she usually uses fat to make oil.

If there is too much oil refined, put it into the lard jar. If there is too little oil, use it directly for cooking.

The fat from the pork belly was put into the pot to extract the oil, and the aroma of the pork drifted into the yard through the window.

The two children were playing with great interest when they were suddenly attracted by the unique aroma of meat fat cooked at high temperature in the air.

Ran into the kitchen at the speed of a 100-meter sprint.

"Do you want to eat rice with lard, Mom?" Dabao has been thinking about rice with lard for a long time and is almost going crazy.

Erbao smacked his lips, swallowed his saliva, and stood on tiptoe to look into the pot.

Wang Shuping was worried that the hot oil would splash out and burn the two children, so she quickly asked them to go out and play.

After saying that, Wang Shuping took a spatula and tapped lightly on a yellow enamel basin with a lid next to the stove. The basin was the size of a bowl and the height of a bowl, and was decorated with a circle of pink and red peony flowers.

"We don't have enough lard, so we're having noodles today."

"Eating noodles again, I'm almost turning into a noodle..." Then he was about to walk out dejectedly when Wang Shuping stopped him.

Then she saw that the fat in the pan was almost cooked and the oil was just enough for the meal.

So he used a spatula to scoop the golden, crispy and fragrant lard residue into a plate, sprinkled a layer of salt on it and handed it to Dabao.

The two babies grabbed the food and started eating it without washing their hands.

"Tsk~"

Wang Shuping said with a bang, and as if it were some kind of magic spell, the two children obediently went out to wash their hands.

After washing, the plate was brought to the table, with chopsticks for two people on it.

There was not much lard left and it was eaten up in just a few bites.

The two children then ran out contentedly.

Next, pour the chopped onion, ginger and garlic into the oil pan. When it turns slightly yellow, collect the pork belly slices on the chopping board and put them in.

With a sizzling sound, the pork belly slices quickly deformed when exposed to heat at a speed visible to the naked eye. As the stir-frying speed increased, the aroma of meat rose from the pot again.

After stir-frying, pour in soy sauce and sprinkle a pinch of salt.

With the addition of soy sauce, the color of the meat quickly turned brown and the smell became more distinct.

When the pork belly was about 70% to 80% cooked, she picked up the side dishes in the enamel bowl and poured all the side dishes into it.

Wang Shuping put the raw noodles into the pot and steamed them over high heat for 15 minutes.

Taking advantage of this break, Wang Shuping picked up a rag to wipe the oil and water stains on the stove, and then cleaned the raw and cooked chopping boards separately.

Seeing that the time was almost up, she evenly mixed the noodles into the stewed beans and pork belly little by little, allowing the noodles to fully absorb the soup.

After every noodle is fully coated with soup, add some water to the steamer again and continue steaming for 10 minutes.

A delicious steamed noodles with beans and pork belly is ready.

At this moment, the sound of Lin Xiangdong's footsteps returning home was heard outside the door.

"I'm back, wash your hands and eat quickly."

After serving the guests, Wang Shuping brought another side dish from the kitchen that went perfectly with the steamed noodles.

garlic.

A mouthful of noodles and a mouthful of garlic, it's so delicious.

But after Lin Xiangdong sat down, he pushed the garlic in front of him aside and glanced at Wang Shuping.

Her face immediately turned red with embarrassment and she no longer looked at the other person.

Lin Xiangdong held the bowl and ate while saying, "My parents have been staying at our house these days. You've been busy running around."

"It's my duty to take care of the elderly. By the way, Auntie Pang wants me to introduce Xiang Li to her nephew He Chunsheng."

"Fourth sister has such a bad temper, humph... If you don't want to care, just push her out and say you asked me and I don't agree."

The reason why Wang Shuping was willing to travel thousands of miles to marry Lin Xiangdong without hesitation.

What she values ​​most is a man's responsibility and commitment.

There are so many things to do at home, even the tongue and teeth can quarrel, not to mention how people get along with each other.

Lin Xiangdong is her biggest supporter and confidence.

It was clearly words of persuasion, but for some reason, Wang Shuping suddenly found inexplicable confidence in the other party's firm tone.

"Well, I'll think about it... Also, I'm thinking of cleaning up our yard in a few days and raising some chickens, so that we can at least eat eggs for free..."

Before Wang Shuping finished speaking, Dabao became extremely excited.

"Raise chickens, raise chickens, and raise a few rabbits."

Erbao also clapped his hands and echoed: "Bunny, rabbit, rabbit, rabbit."

Lin Xiangdong ignored the two children, but he already had a new plan in his mind.