Seeing Xu Weiguo’s leaving figure, Zhou Renmei was stunned.

"This...is leaving now!"

By the time Zhou Renmei reacted, Xu Weiguo had already walked out of the yard. Seeing this, Zhou Renmei quickly chased after him and stopped Xu Weiguo.

Zhou Renmei, who was in front of Xu Weiguo, smiled slightly and said, "Old man, do you have anything else to do?"

"Master Xu, you haven't taught anything today, why did you just leave?"

Zhou Renmei said anxiously: "Originally, we have a class once a week, and the time is only half an hour. If you don't teach me something, then when will I learn? I guess even if I learn to death, this

You can’t become the best gardener!”

Xu Weiguo shook his head and asked: "Old man, I want to ask, am I learning gardening knowledge from me really to become the best gardener, or to be able to take good care of the flowers, plants and trees in your yard?"
p>

Hearing Xu Weiguo's question, Zhou Renmei fell into deep thought, "I..."

Xu Weiguo waved his hand, "Old man, don't rush to answer me, you can think about it yourself!"

"It's not too late to tell me next time we have class!"

"As for today's course, I have always arranged for spot checks. Although your answers are not perfect, they are still qualified. This has exceeded my expectations. I am very pleased about this and have a good idea of ​​your future study.

Good prospects!" Xu Weiguo continued: "Learning is a step-by-step matter, and this is especially true for learning gardening. No matter how many techniques I teach you, if you don't know enough about the basic information and conditions of flowers, plants and trees, you won't be able to do it.

OK!"

"So it is obviously correct to stop here today. You can continue to review what you have learned and remembered, and you can also consolidate what you have not learned or remembered!"

"Wait until the next class, I believe you will be able to answer my questions fluently, and only then will you be considered qualified!"

"Okay, that's all I have to say. If you still have questions, let's take another time!"

After saying that, Xu Weiguo walked out of the courtyard, but this time Zhou Renmei did not stop him. He did not even notice Xu Weiguo leaving. He was deeply affected and thinking by Xu Weiguo's words at this moment.

"Do I want to be the best gardener or do I just need to take good care of the flowers, plants and trees in my yard?"

Zhou Renmei stood alone, mumbling. After a while, Zhou Renmei slowly raised his head. When his eyes saw the many flowers, plants and trees in the courtyard, a hint of understanding flashed in his eyes.<

/p>

"Perhaps I really know what I want!"

Huh!?

Zhou Renmei raised her head, but found that Xu Weiguo was not there at all, "Master Xu? Master Xu?"

"This...went too fast! I didn't even see him leave!"

"Well, Master Xu is right, I really should think about it carefully!"

After saying that, Zhou Renmei clasped his hands behind his back and leisurely returned to the flowers, plants and trees. He kept playing with the flowers, plants and trees he planted himself!

.....

Xu Weiguo walked out of the compound, looked behind him, and found that Zhou Renmei did not chase him out. He was relieved in his heart. He had seen a lot of things about this old man. If he really entangled himself, he would definitely not be able to go back in a short time.

Because he was delayed a lot of time at Zhou Renmei's place, Xu Weiguo rode a little faster.

But even though he had speeded up, when he returned home, his family was still waiting for him.

"I dropped by Uncle Zhou's house on the way, so I came back late!"

Xu Weiguo explained.

"No need to explain, you have already told us, and we are mentally prepared!" Lou Xiao'e said very understandingly.

Xu Weiguo was a little uncomfortable with this, "Sister Xiao'e, it seems that you are in a good mood today! Is there any happy event? Tell me about it and make me happy too!"

Lou Xiao'e smiled and said: "It's really a happy event, but you go and cook first, and I'll tell you after dinner!"

"Dad, Xiaoya is hungry!" Xu Xiaoya raised her hand and said.

Xu Weiguo touched Xu Xiaoya's head tenderly, "Xiaoya is hungry! Dad will get you something to eat right now."

"You guys should eat some sweet fruits first! Desserts are fine too! I'll make them in a minute!"

After saying that, Xu Weiguo turned around and entered the kitchen.

When he appeared in the hall again, he had a steaming dish in his hand.

"Hey! Today's dish is not easy!" Lou Xiao'e said with a smile.

"Brother Xu, isn't it a little bad that we eat so well every day?" Ran Qiu said worriedly.

"Teacher Ran Qiu, I think it's very good. If you want to remember the bitterness and remember the sweetness, don't take me with you!" Lou Xiao'e shook her head repeatedly.

Du Yue said: "Sister Xiao'e, actually I think there is nothing wrong with eating whole grains once in a while!"

Xu Weiguo immediately said: "Now I have to praise Ran Qiu and my wife. We have a balanced diet. We really can't eat too well every day. I have to think about making some ordinary dishes next time."

Lou Xiao'e smiled and said, "I feel relieved when you say it's normal!"

"Hurry up and tell me what these dishes are! I'm so hungry!"

Xu Weiguo smiled slightly, "Today we are cooking sweet and sour short ribs, three non-stick dishes, first-grade tofu and barbel lung soup!"

"Tsk, tsk, I only know this sweet and sour pork ribs, but I don't know the others!" Lou Xiao'e sighed: "It's another day of learning, Weiguo... hurry up and tell me about it!"

Xu Weiguo nodded, "Then let me talk about the sweet and sour short ribs first. The sweet and sour short ribs are a famous dish with both color and flavor. It belongs to the Zhejiang cuisine. The main ingredient is pork ribs, and the main cooking technique is stir-frying. The color is oily and the taste is great.

Sweet and sour. When making sugar color, the time should not be too long.

, if the color changes slightly, you should immediately pour in the seasonings and add the short ribs, otherwise they will become shredded spareribs. In addition to protein, fat, and vitamins, the spareribs also contain a large amount of calcium phosphate, collagen, bone mucin, etc., which can

Provide calcium for young children and the elderly."

"The method is not complicated either. Wash off the blood from the short ribs and chop them into 3-4 cm long sections. In a pot, add an appropriate amount of water, short rib sections, green onion sections, ginger slices and star anise; and thirteen spices.

Bring to a boil over high heat, then reduce to low heat and cook until the ribs are soft and tender, then drain the water, heat the oil in the pot over medium heat, and when cooked, add the short ribs and fry over medium heat.

golden brown, then take out and drain the oil. Add a little water and soft white sugar to the pot, slowly simmer the soft white sugar over low heat until big bubbles form on the surface and the color slowly turns yellow; add salt, soy sauce, aromatic

Add vinegar and mix evenly until it turns deep red. Add the fried short ribs and mix well. Finally, sprinkle white sesame seeds on the short ribs and serve!"

"It is said that sweet and sour short ribs were invented by a beggar by mistake. Legend has it that there was a beggar who stopped in front of a restaurant and insisted on eating meat. The boss was also kind and gave it to him after asking for it several times. The beggar said it was not delicious.

.Finally, I cooked it myself. When I went to the back kitchen, I saw sugar and vinegar and poured all kinds of sugar and vinegar around, and even cooked the meat dry. Unexpectedly, it was quite delicious after taking one bite. After that, this dish became a famous local snack.

The famous sweet and sour pork ribs."

"What about these three things? What a strange name!" Ran Qiu asked curiously.

"Three non-stick, also known as three non-stick, sweet-scented osmanthus egg, is made by mixing eggs, starch and sugar with water. It is not only golden in color, but also delicious. What is even more amazing is that it does not stick to dishes, tachyons and teeth.

That’s why it’s called “Three Non-sticks”. Its color is golden, the eggs are tender and sweet, and it’s delicious and nutritious. It’s especially suitable for the elderly and young children.

San non-stick is made by stir-frying eggs, starch, white sugar and water. It is not only golden in color and sweet in taste, but what is even more amazing is that it does not stick to dishes, tachyons and teeth. This is why it

The reason why it is called "Three Non-sticks"." Xu Weiguo explained with a smile.

"

The origin of "three non-stick" has always been a "mystery" in the cooking world. There are several rumors. One is that when Emperor Qianlong of the Qing Dynasty went to Jiangnan, he passed by Anyang, Henan and tasted it at the home of a county magistrate. He liked it very much.

Because it does not stick to tachyons

, does not stick to plates, does not stick to teeth, and was given the name "Three Non-sticks", which later became the imperial dish of the Qing Dynasty. Another story is that during the Guangxu period of the Qing Dynasty, a private chef was competing with the imperial chef. Cixi asked a question and wanted to eat it, but it turned brown.

, the entrance is smooth, no need

Food that can be swallowed by chewing. Folk chefs then made this "three non-stick" dish. And because the folk chef came from Fushan, Shandong, "three non-stick" became a famous dish in Shandong cuisine. Furthermore, it is "

"Three non-sticks", also known as "three non-sticks", are

It is said that this dessert from the southwest was named "Three Non-stick" by Emperor Qianlong of the Qing Dynasty because it does not stick to plates, tachyons and teeth.

Qing Dynasty Imperial Point.

Another story is that during the Song Dynasty, on the sixtieth birthday of Lu You’s mother, the Lu family was crowded with guests and nine tables were set up, which was very lively. Mother Lu wanted to make her daughter-in-law look embarrassed in front of the guests. During the meal, she suddenly proposed in front of everyone

: "Today I want to eat eggs and noodles, but I can't eat the eggs or bite the noodles.

"It's roasted and deep-fried; it looks brown and soft in the mouth; it looks salty. It tastes strangely sweet; it doesn't stick to the spoon and doesn't stick to the plate. It's food that can be swallowed without biting." Tang Wan understood mentally. Her mother-in-law was there again.

Embarrassing her. Without saying a word, she walked into the kitchen. Beat a few eggs in the basin, then added the egg yolks to the starch.

Mix powder, sugar, and water with a spoon and mix finely. Add cooked lard to the frying pan, heat it over medium heat, pour in the prepared egg yolk liquid, and stir quickly. When the egg yolk liquid becomes a lake shape, stir aside.

Slowly add cooked lard into the pot, stirring constantly with a spoon. The egg yolk cake will become soft and strong, with a bright yellow color.

, non-stick wok, it was ready in a short time. When the guests saw it, it met the requirements, and when they tasted it, they found it to be soft, sweet and salty, and they all praised Tang Wan for his ingenuity. This dish does not stick to the plate and does not stick.

Spoon, three non-stick, refreshing and sharp taste, so people named it "three non-stick"."

"Making three-no-stick is quite a test of cooking skills. I won't go into the methods. Most of you won't be able to learn it. However, you have to remember the quality of the "three-no-stick". There are mainly "four no-sticks".

"Three looks", pay attention to a "smooth and tender". Four no's: not tight, not sticky, no oil, no water. Three looks: first, look at the color, second, look at the shape, and third, look at

Taste and color: golden with bright color, even fire color, neither raw nor lake. Shape: full and tense appearance, no lumps, no lumps. Use a spoon to scoop it up, neither runny nor scattered nor stiff. Taste: strong and fragrant, sandy and sweet.

, oily but not greasy, with a smooth and tender texture and a slight bite. After eating, only an empty plate and a mouth full of sweetness are left, which is a good craftsmanship."
To be continued...