I have been farming since I crossed over.

By noon, all preparations were almost done. Yang Mingxi steamed a pot of rice and began to prepare snacks.

The main dishes for lunch will be prepared after the chef arranged by Lu Jintang arrives.

After lighting up the roast duck oven, Yang Mingxi strung together the previously marinated chicken, duck, pork belly, and fish with wire, hung them in the roast duck oven, and slowly roasted them.

He lit up the old oven again, poured the beaten egg embryos that Lu San had prepared into an iron tray, arranged them into four trays, and put them in the oven to bake.

Remove the bones and other ingredients from the braising pot, then add tofu balls and continue braising.

I marinated the skewers for barbecue and spicy hot pot with seasonings and went to watch the heat of the two ovens.

This kind of stove bakes things relatively quickly. After about half an hour, the egg cake was baked. Yang Mingxi took a clean pair of tongs and brought out the plate of egg cake. Immediately, a rich aroma filled the entire yard.

"Wow, what is that? It smells so good." Lu Jintang shouted loudly while still outside the door.

"It's really a good thing that you came early. We have been busy all morning, and you just came when the first meal came out of the pot." Yang Mingxi said with a smile.

A plate of egg cake was brought out, cut into small pieces with a knife, and each person was given a piece.

"What is this? How come it's gone before I can even taste it? Give me another piece." Lu San said quickly after finishing his meal.

"I want some too. I want some too. It's so delicious." Lu Liu also said quickly.

A petite chef took a small piece of cake and tasted it in small bites. The taste was very fresh. Although he didn't like it, the elderly, women, and children at home would definitely like it. He couldn't help but look up and glanced at Yang Mingxi seriously. Yang Mingxi happened to look up and saw it. She smiled and said, "How does it taste? It may be a little sweet, but this is what the elderly, women, and children like the most."

The short chef smiled and said, "It tastes very fresh. It's true that women, the elderly, and children prefer it."

The tall chef said, "I like the taste too. It's really good!"

A chubby chef smiled and said, "I like this food too. It's very good!"

Lu Jintang said, "This is Miss Yang, the one who will teach you how to cook." He then looked at Yang Mingxi and said, "The chubby one, you can call him Master Zhang. He's a very good cook, mainly specializing in Beijing cuisine. The tall one is Master Gu, he specializes in Sichuan cuisine. The shorter one is Master Li, he specializes in stews and soups."

Yang Mingxi nodded and greeted them, saying, "My cooking skills aren't that great, but I'm smart. I've seen a lot, so I know a lot. Every dish I teach you, you'll definitely make better than me."

The masters smiled but said nothing.

Yang Mingxi said, "Then let's start with my dish for today!"

The three of them nodded, stood by the stove, and watched Yang Mingxi make the first dish: beef with green peppers.

"I was originally going to make pickled pepper beef, but I don't have any pickled peppers right now, so I'll use green peppers instead. The taste will be a little worse, but the principle is similar. The same can be done with stir-fried pork and chicken breast." Yang Mingxi said and started to work.

"First, simply marinate the beef slices with oil and salt. Heat the oil in a pan, add ginger and garlic, and stir-fry until fragrant. Pour in the beef slices and stir-fry quickly. When the color changes, add the green pepper. When the green pepper changes color, season and remove from the pan and serve. You must move quickly so that the beef is tender." Yang Mingxi said as she stir-fried, and soon a dish of beef with green peppers was out of the pan.

Next dish: Dry pot beef.

"The method is similar to before. Heat the oil in a pan. The dry pot beef requires more seasonings. Put all the seasonings in the pan and stir-fry until fragrant. Look at the beef, I marinated it with seasoning first, then put it in and stir-fry quickly. When the meat changes color, you can remove it from the pan. The meat is especially tender at this time. Or you can stir-fry it for a while longer and dry it out, it will be more fragrant." As Yang Mingxi spoke, the dry pot beef was out of the pan again.

Next dish: cold rabbit.

"This dish, as the name suggests, tastes best when eaten cold. Just like the dry pot beef, the seasoning should be heavier. The most classic seasoning is sesame. First, fry the sesame seeds until fragrant, and then add the other seasonings. The rabbit meat needs to be dried and stir-fried quickly until the meat is dry, and then remove from the pan. Fry it in this pan first, and we will go to cook two fish." Yang Mingxi said as she turned the cold rabbit over and continued to fry it.

Pickled fish

"Put oil in a hot pan, stir-fry the seasonings until fragrant, add a handful of pickled vegetables, stir-fry briefly, add a little broth, and then add appropriate amount of water, put the fish in the cold water, and bring to a boil." Yang Mingxi said it simply, but the actions of her hands were the real thing. While she was talking, a dish was already ready.

Take another pot and prepare to boil the fish.

"This type of fish fillet is best for boiled fish. Marinate it with seasoning for 15 minutes. I've already marinated this fillet. Then, heat the oil in a pan and stir-fry the scallions, ginger, and garlic until fragrant. Add a little soybean paste and stir-fry until fragrant. Pour a little cold water, add the fish, and bring to a boil before removing from the heat. Let this one cook first," Yang Mingxi said as she turned over the cold rabbit. Then, she placed the pickled fish in a bowl and placed it in the steamer along with the dry pot beef and green pepper beef to warm them.

Blanch some spinach, take it out and wash it with clean water, and put it in a basin. When the fish in the pot is cooked, take the pot off the heat and pour the fish into the basin. Then heat the pot, add oil, add dried chili peppers and sesame seeds, stir-fry until fragrant, take the pot off the heat, pour the oil into the basin, sprinkle with chopped green onions and it's done.

The cold rabbit is ready to be served. Put it in a bowl and set it aside to cool.

The last hot dish: cabbage fish ball soup.

"Put half a ladle of broth (the same broth used to boil chicken, duck, and beef) in the pot you just used to boil fish, then add some cold water. Wait until bubbles form at the bottom of the pot, then add the cabbage. When the water boils, add the fish balls, shredded ginger, and a pinch of salt. Cook until the fish balls float, then remove from the heat," Yang Mingxi explained as she worked. Then, while the water continued to boil, she began to make the whole water chicken and poached chicken.

"Take out the previously cooked chicken, cut it into pieces, and put it on a plate. Then prepare the dipping sauce. To put it simply, the mouth-watering chicken is spicy, and the boiled chicken does not have chili peppers." After Yang Mingxi finished speaking, he began to cut the two chickens and put them on a plate. Then he took two bowls and made two portions of dipping sauce respectively. There was no chili pepper for the boiled chicken, and more chili pepper for the mouth-watering chicken. Then he added peanuts and sesame seeds, and finally poured them all over the chicken. Add a little broth to the seasoning of the boiled chicken, put it directly in a bowl, and place it next to the chicken pieces.

Finally, to braise the dishes, just cut the braised food into small pieces and place them on a plate.

The chicken, duck, pork belly and fish in the oven outside are also ready. The fish is put directly on the plate, the pork belly is cut into pieces and put on the plate, the chicken and duck are cut into pieces and put on the plate, and a little chili powder from fried potatoes is placed on the side and served directly on the table.

All the dishes that had just been cooked were served on the table, and the soup was also put into a bowl and brought to the table put together in the yard. A portion of each dish was put in a bowl and kept, and the rest was eaten.

Seven men started grabbing food.

Yang Mingxi put all the ingredients for the spicy hot pot together in a pot and brought it out.

After thinking about it, I decided not to make the hand-pulled pancakes. I will do it slowly in the afternoon. As for the barbecue, I’d better do it slowly by myself!

He took out the charcoal from the oven, spread it on a makeshift grill surrounded by bricks, and put all the ingredients on it. While grilling, he brushed them with oil, sprinkled salt and seasonings. It was a whole big pot. He picked out some of each ingredient and gave it to Yang Mingqian, then brought it over and placed it on the table.

The people were enjoying the meal very much. The fat cook said, "What a feast for the taste buds! So delicious."