Since Professor Ren suggested drinking Erguotou, he said to Chen Yan:
"Xiao Yan, go get the alcohol, be diligent in front of your in-laws to avoid discontent from the family."
Tian Qinglan imdiately said:
"How could there be any discontent? Xiao Yan is truly a rare find as a daughter-in-law, not only sensible and polite but often secretly buys us things. Just yesterday, she was talking to old Ren about how, after a lifeti of academia and teaching countless students, heaven gave us such a perfect daughter-in-law."
Chen Yuejin: ????
Dear sister-in-law, is what you’re saying about our daughter?
Why does it sound completely different from our impression?
Zeng Xiaoqi and others exchanged glances, looking utterly skeptical.
Yue Yan Baobao, who’s normally quite silly, received such high praise?
Indeed, being sisters with your mother-in-law has its perks.
Later, when things settle down, I should find so fifty-sothing aunties to buddy up with. Who knows, maybe there’s a handso nephew I could et... hehehe!
As Chen Yan went to get the alcohol, the waiters brought in lamb, one after another, onto the table with lamb tail fat, followed by lamb upper brain, lamb rear leg, lamb tendon, cucumber strips, lamb shank, and other parts.
Basically, all the ats suitable for boiling were present, and in abundant quantities, arranged across the table with ice blocks underneath, keeping the lamb fresh and tender without toughening due to rising room temperature.
Besides lamb, there were cabbage leaves, vermicelli, tofu, and other ingredients to pair.
Lastly, a variety of seasoning was presented; the sesa sauce was mixed, but the cilantro, chopped green onion, garlic paste, fried chili pieces, leek flower sauce, fernted tofu, and other condints, along with light soy sauce and vinegar, were to be added according to individual taste.
Chen Yan brought the alcohol, and everyone took their seats.
The older elders sat at one table, while the younger ones sat at another.
At Shen Guofu’s table, n drank Erguotou while won enjoyed red wine and beauty-enhancing yam juice.
anwhile, the younger group drank beer and various beverages.
Seeing the water boiling in the pot, Shen Jiayue hurriedly picked up a plate of lamb shank to toss into the pot but was stopped by Lin Xu:
"When eating boiled lamb, you must start with the fatty parts first, so the broth has oil content, making the lean at delicious; starting with lean at would make it tough."
It’s actually sowhat like cooking; with pure lean at, it’s best to fry with pig fat for more fragrance.
From the neighboring table, Geng Lishan said:
"Little Lin is right, no matter what dish, to make it fragrant, you must add fat; the more fat, the tastier it becos."
Lin Xu stood up, holding a whole plate of lamb tail fat, and gradually lowered it into the pot.
He put down one chopstick’s worth at a ti, about two or three slices each.
By spreading them throughout the pot, it prevents the water temperature from dropping.
Qiang asked curiously:
"I saw a gourt say that you should put in one whole plate at a ti when eating boiled lamb; is that true or false? I tried it once, and the pot never boiled, making the lamb mushy..."
At this ti, while the next table continued pouring drinks, Lishan, idly sitting by, smiled and said:
"It’s fooling the fools; only the poor and ignorant people eat this way. Winter boiled lamb is a wonderful affair, with a few friends around the copper pot, picking two or three slices of lamb to dip in sesa sauce and eat, enjoying so alcohol while chatting about life. This beautiful scene, if you dump everything in at once, you lose the atmosphere, and the lamb loses its freshness too."
The best way to enjoy boiled lamb is to cook the lamb while the broth continues to roll, locking the juices and flavors into the at imdiately.
This is how it tastes best.
If you dump everything in at once, the pot stops boiling; the lamb’s moisture is expelled by the heat, not only losing freshness and flavor but making the texture woolly and tough, like chewing on fabric.
Ren Chongmo agreed:
"So artifact dealer is blabbing nonsense online, and people actually believe it, saying poor people boil it slice by slice while the rich dump it all in... the wealthy he knows are probably of the sa ignorance as him."
Talking about this, Tian Qinglan chid in:
"People like Lin Yutang and Liang Shiqiu, famous in the past, all boiled it slowly, unlike those destitute Qing people who, having not eaten at for long, would dump it all scared they’d eat less... Concerning cuisine, the poor enjoy devouring, while the rich focus on taste and style."
Everyone chatted and laughed, soon the lamb tail fat was cooked.
Picked up with chopsticks and placed on the plate, with a drizzle of sesa sauce, it was deliciously eaten, rich and satisfying.
What’s more, the seafood sweetness from the dry shrimp in the broth added to the lamb tail fat.
Before eating the lamb tail fat, it seed too greasy, but once eaten, the rich flavor’s satisfaction is unmatched by other lamb.
Do not scoop out the lamb tail fat too cleanly, so the broth remains fragrant.
After eating the lamb tail fat, everyone started boiling their favorite ats.
Dundun, anwhile, lounged on a nearby chair, diligently eating the lamb shank Han Shuzhen prepared for it; while eating, the little guy kept watching the snowflakes swirling outside.
"Whoa, this lamb is really satisfying."
"It’s far better than at places like Donglaishun."
"The at is different; it’s lamb intended for high-end venues, intercepted by us, better quality than at regular boiled lamb joints."
"I could eat this boiled lamb all year round."
"Although it’s called eating lamb, it’s really about the sesa sauce... but it’s indeed fulfilling!"
"..."
The two tables ate and drank, occasionally glancing outside at the swirling snow, and back at the boiling lamb slices.
As fatty and lean pieces of lamb moved up and down in the pot, everyone’s mood lifted; picking a slice, dipping it in sauce, eating it steamingly, was blissful.
Shen Jiayue, after a big mouthful of at, play-acted clinking her glass of Kvass with Geng Lele, downing it, then mutually boasting of their good drinking capacity.
As she put down her glass, she asked Lin Xu:
"Xu Bao, it’s rare to have so much snow, shall we go find a place to play later?"
Seeing Dundun interested in the snow, Lin Xu agreed:
"Sure, let’s go sowhere for Dundun to have a snow fight, let it enjoy and play to heart’s content; the little guy who hasn’t seen snow should thoroughly relish the day."
"Great! I love snowball fights; Yan Bao, are you joining us?"
In front of her in-laws, Chen Yan maintained her demure and lady-like image; thinking a lady shouldn’t participate in snow fights, but considering she could bully Dundun and get back at Yueyue, she agreed:
"I haven’t played in ages; let’s go together then!"
Hmph, don’t cry later!
Hearing her say this, Zeng Xiaoqi and others smiled mischievously.
Alright, we’ll question this actor Yan Baobao well later, see how she’s so good at pretending around her in-laws.
Good sisters share experiences.
If she refuses... hmph, then let her experience having snow stuffed inside her collar.
Thus, while Chen Yan planned to pay back Dundun and her cousin, the "yellow finches" eyed her...
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Really craving boiled at; there’s reportedly a great place nearby, but I have no ti to go... This Chapter is 5450 words, requesting monthly tickets, brothers!
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