To get rich quickly, you need to be simple and rough

When others heard the news, they remained silent, but Mrs. Wang was extremely upset.

The title of the eldest wife was completely out of the question. Since Jia Lian already had a legitimate son, it was a foregone conclusion that the eldest wife would inherit the title.

During the New Year, Mrs. Wang hid in her room and tore several handkerchiefs. There were obstacles at every step!

With a grandson, Jia She no longer felt any pain in his waist or legs. In fact, Jia She knew very well that not having a legitimate grandson was a major flaw of the eldest wife's family.

In the original novel, Wang Xifeng miscarried a fully grown baby boy due to overwork as a housekeeper. What did Jia She do?

He found a random excuse to give Jia Lian a concubine. At that time, Jia She must have hated Wang Xifeng to death.

Wang Xifeng was only concerned with the petty profits and showing off her talents without figuring out how she could gain a foothold in the Jia family.

Jia She had been looking forward to having a grandson so much that his eyes had turned blue. Now that he had received the good news, he couldn't wait to announce it to the world.

After being accompanied by Yingchun, Mrs. Xing's emotional intelligence was also online. Under Yingchun's guidance, she packed a car full of good things that the children could play with, wear and use and put them in the convoy.

In recent years, Mrs. Xing has made a lot of money from Jia She, and now is the time for her to show her virtue.

Knowing that Jia She had high standards, he chose the best clothes and toys. Jia She nodded when he saw them.

"You are so thoughtful. Lian'er didn't call you mother in vain."

Is the master short of money? What he lacks is his attitude. Without the vampire-like Yuanchun in this life, the Jia family is far away from the pit of the fight for the throne.

This money can be saved, the master is not short of money now. How can the Jia family's business be a loss-making business?

What a grand occasion the old Duke had back then. Every industry he chose was a money-making business!

After Jia She dealt with the servants, he firmly controlled the property of the mansion. Even if Yuanchun really came to visit her parents now, the Jia family would not be bankrupted!

Choice is more important than effort. If you choose the wrong direction, don’t try hard, as you will easily fall into a pit.

Lin Ruhai drank all day at the Jia Mansion and went home in the evening. Jinyu and Daiyu were left at the Jia Mansion until the fifteenth day of the first lunar month.

Grandmother Jia no longer had any political considerations, but she truly loved her daughter's flesh and blood. Just after the New Year, Grandmother Jia brought Shi Xiangyun to the Jia Mansion to play.

A group of girls chattered and started to set up a poetry club, and a group of girls took turns to host it.

On the sixth day of the first lunar month, it was Lin Daiyu's turn to host the banquet. Grandmother Jia was worried that the children's monthly allowance would not be enough. Tanchun smiled and said:

"Grandfather, you've got it wrong. Look at Sister Lin, she's a serious wealthy woman. All the money flows through her every day.

"Grandfather, we're going to a rich man's house tomorrow. You just have to eat and drink well and be our judge!"

Grandmother Jia laughed so hard that she couldn't stand up: "Really, that little girl is a mischievous one. Then the old ancestor will cover her purse and eat the rich man's food tomorrow!"

Everyone laughed along. The next day, Lin Daiyu prepared a feast at Anlan Courtyard. When the news reached the Lin residence, Lin Ru contributed a box of sea cucumbers, two baskets of crayfish, and five jars of ice wine.

This was a gift from Lin Ruhai when he returned to Beijing after resigning from office in the same year. I don't know how these shrimps got so lively.

The cook from the Lin Mansion also went to the Jia Mansion to help. If her daughter started a poetry club, her father would definitely support her.

With the remaining side dishes from the main course, Lin Daiyu took twenty taels of silver to the kitchen of the Jia Mansion and asked them to prepare the wine, food and fruits.

The lobster chef has prepared it. In addition to steamed lobster, there are also fried cheese lobster balls, garlic lobster, and fried lobster with pepper salt.

The fire in the kitchen is always on, and steamed lobsters are taken out one basket at a time to ensure that the host's food is always hot.

The sea cucumbers are processed through various methods, such as scallion-fried sea cucumbers, sea cucumbers in golden soup, and sea cucumbers in clear soup with abalone. The most important dish is the Kongfu's signature dish, Eight Immortals Crossing the Sea, which is extremely labor-intensive.

The chef of the Lin Mansion has been busy for two days preparing this dish.

In the kitchen of the Confucius Mansion, Chef Li was preparing the famous dish "Eight Immortals Crossing the Sea." This dish not only features exquisite ingredients but is also prepared with great complexity and meticulous preparation, showcasing the luxury and elegance of Confucius Mansion cuisine.

The sea cucumber must be the meaty sea cucumber from the Bohai Bay, the abalone must be the fresh and evenly sized wrinkled abalone, the shark fin must be the golden hook shark fin, and the dried scallop must be fresh and tender.

Plump prawns, delicious black-bone chickens, nourishing pigeon eggs, and all kinds of delicacies from land and sea are gathered together. The ingredients alone are amazing.

After the ingredients are prepared, the chef first soaks the sea cucumber, abalone, shark fin, scallops and other seafood separately.

Soak the sea cucumber in warm water for several hours. When it becomes soft, cut open the abdomen, remove the internal organs and mud, and rinse it repeatedly.

Then put it into the scallion and ginger water and cook until it is soft; brush the abalone shell clean, carefully pry out the abalone meat with a knife, remove the internal organs, and make cross cuts on the abalone meat.

Easy to season; after the shark fin is soaked, carefully pick out impurities and put it into chicken soup and simmer over low heat until the shark fin absorbs the flavor of the chicken soup and becomes crystal clear; steam the dried scallops with cooking wine and ginger slices, let it cool and tear it into shreds.

Trim off the whiskers and legs of the prawns, pick out the shrimp thread, and marinate with salt, cooking wine, and pepper for a while; wash and cut the black-bone chicken into pieces, and blanch it in water to remove the fishy smell; boil the pigeon eggs in cold water, remove them and put them in cold water, peel off the eggshells, and make a few cuts on the surface to make them absorb the flavor.

Next, the chef set up a large casserole, poured in the carefully prepared old hen soup, and added ham slices and scallops to the soup to increase the flavor.

When the chicken soup boils, add precious seafood such as sea cucumber, abalone, shark fin, and scallops, and simmer over low heat to allow the flavors of various ingredients to blend together.

At this time, the kitchen was filled with a rich and mellow aroma, which was the smell of the essence of the sea and the mountains.

After stewing until the seafood is absorbed, Master Li puts the marinated prawns and black-bone chicken pieces into the pot and continues stewing.

Boil the prawns until they turn red and bend, leaving them tender and al dente. Simmer the black-bone chicken until the meat is tender and separated from the bones. Finally, add the pigeon eggs and let them absorb the flavors of the pot.

Before serving, Chef Li adds an appropriate amount of salt and a little rock sugar for seasoning, and sprinkles a handful of chopped green coriander on top.

A dish of "Eight Immortals Crossing the Sea" is finally completed. The eight ingredients each show their magical powers. The soup is delicious and nutritious, just like the Eight Immortals each doing their best to cross the sea.

When the dish was served, even the knowledgeable Jia Mu exclaimed:

"Yu'er, your family really thinks of food to the extreme. Who came up with this? This dish takes a lot of effort.

Today, I am taking advantage of the situation and will also have some filial piety! "

Lin Daiyu hurriedly said, "Father knew that the old ancestor was coming to join in the fun, and it just so happened that my uncle from the same year came to Beijing and brought some local specialties.

This is specially prepared for grandma!"

Grandmother Jia smiled and said, "Well, you are all so thoughtful. Your father is also a good man!"

The poetry club hadn't gotten up yet, so everyone had their meal first. Dishes were served one after another like flowing water. In order to prevent the dishes from getting cold, there was hot water under the plates. These were double-layered plates.

Over hot dishes and fine wine, Jia's mother gazed out the window at the winter plum blossoms and said, "Today's poem is about the winter plum blossom. I'll give you a little prize: whoever wins this jade fish pendant will get it!"