allonlinenovel Chapter 242 New Year’s Eve
Chapter 242 New Year’s Eve
The days spent in the cave passed by really quickly.
That day, Sang Tian got up early.
I spent the whole morning cleaning the cave inside and out, and all the items were neatly stacked.
The bedding was also replaced with new ones.
I took a comfortable hot bath in the afternoon and washed the two tiger cubs clean.
Then he washed all the dirty clothes and animal skins and hung them up to dry. He also washed the pots, pans, various pottery jars, and cups until they were shiny.
Then she changed into her red fox cheongsam, sable cape, and red boots.
Wearing a clam pearl necklace.
She had a new Chinese hairstyle and inserted a purple bamboo branch as a hairpin.
Sang Tianhe suddenly took out her bottle of three-in-one spray and lipstick and put on some simple makeup.
She is a delicate, charming new Chinese beauty.
It’s nothing, today is New Year’s Eve!
Fortunately, Sang Tian had a solar watch on his wrist, which allowed him to see the time, date, and count the seconds.
Therefore, Sang Tian was able to celebrate the New Year "together" with modern Chinese people in another world.
Although Sang Tian spent her childhood in an orphanage, the exclusion and isolation made her lonely and she didn't like any reunion festival.
Since I grew up, although I have been celebrating this kind of festival alone, at least I can see the joyful lights of thousands of homes and feel the festive atmosphere of family reunion.
Now we have traveled to the ancient wilderness, although there are no bright lights in every house and no colorful fireworks.
However, this year, Sang Tian will not celebrate the New Year alone.
In such an ancient tribe with low labor and productivity, Sang Tian gained friendship and love, and even raised pets.
So, Sang Tian invited Cang and seven or eight other people to have dinner together.
Although they did not know, thousands of years later, a country with a profound cultural heritage designated this day as the last day of the year, and after twelve o'clock, it would be the beginning of the new year.
But, it’s good that Sang Tian knows it.
As long as they are around, it means we are celebrating the New Year together!
……
Cang arrived the earliest. Every time Sang invited everyone to dinner, he had to work for a long time preparing the food.
If he came earlier and helped her with something, she would be able to do it more easily.
The moment he lifted the door curtain, Cang was still attracted by the graceful figure in front of him and couldn't take his eyes off her.
A purple bamboo branch served as a hairpin, her eyebrows curved like crescent moons and thin as willow leaves, her eyes sparkling with stars, her lips moist and slender... her slender neck graceful like a white swan. The cheongsam tightly hugged Sang's slender figure, its fiery red color accentuating her alluring beauty.
How can she be so beautiful?
Sang Tian noticed someone coming in and turned around to look.
Cang's eyes were motionless and dull.
"Cang."
But the Cang in front of him didn't even react.
Sang Tian called out again, "Cang?"
Cang only just heard Sang Tian calling him. His expression was extremely surprised and unnatural. He quickly said, "Huh?"
"What's wrong with you? What are you thinking about?"
"Oh, nothing... nothing?"
I miss you...
……
The two began to busy themselves with preparing dishes for New Year's Eve.
When they were halfway through preparing the dishes, Yong and the others came and helped the two of them.
……
Then the cooking process began.
The dish Sang Tian wanted to make was called Red Lantern.
It is actually eggplant stuffed with meat, but it is round in shape and the finished product is also bright red, hence the name.
After cutting the long eggplant into sections, make a cross-shaped cut on the top of each section. Do not cut through the bottom, otherwise the meat filling will leak out.
Sang Tian put the pork filling and shrimp into a bowl, added chopped green onion, ginger, garlic, salt, yam powder and other seasonings, stirred well, and marinated for about 15 minutes.
Then fill the marinated meat filling into the cross-shaped cuts of the eggplant to make it into a lantern shape.
Heat the oil in a wok to 7% hot. Add the eggplant and deep-fry until golden brown and crispy. Remove from the wok and drain. When frying the eggplant, pay attention to the heat and avoid overcooking it, otherwise the taste will be affected.
Add sugar, Qingling fruit juice, and other seasonings to the base oil and stir-fry evenly to make sweet and sour sauce. Qingling fruit is a very sour fruit, and Sang Tian usually uses its juice instead of vinegar.
Put the fried eggplant into the sweet and sour sauce, stir-fry evenly so that the surface of the eggplant is evenly coated with the sweet and sour sauce.
Finally, sprinkle some chopped green onions and sesame seeds on top.
A bright and prosperous dish of red lantern eggplant stuffed with meat is ready.
A sweet and sour, meaty, plump and soft red lantern is ready.
……
The second dish was steamed chicken with morels.
Sang Tian adds ginger slices, salt, pepper and yam powder to the chicken bowl, mix well and marinate for 15-20 minutes.
Then put the marinated chicken into the steaming tray and evenly spread morels, red dates and wolfberries on top. Sprinkle some ginger slices and green onions on top.
Steam over high heat for 15-20 minutes, until the chicken is cooked through. Remove the steamer tray and discard any remaining liquid.
Heat the oil in a pan and pour it over the chicken to bring out the aroma of onion and ginger. Sprinkle with a layer of cilantro.
The steamed chicken with morels is ready.
The morels have a pleasant fragrance, are tender and delicious, and the chicken is tender, juicy and chewy.
……
Another dish is spicy duck gizzards. They're spicy, fresh, crispy, and refreshing. Perfect for drinking with wine.
Wash the gizzards, put them in a pot, add an appropriate amount of water, bring to a boil over high heat, skim off the foam, remove the gizzards, rinse them with clean water, drain and set aside. The gizzards have a crispy and tender texture, so the cooking time should not be too long, otherwise it will affect the taste.
Pour a proper amount of oil into the pot. When the oil is hot, add ginger slices, green onion segments, minced garlic, dried chili segments and peppercorns and stir-fry until fragrant.
Add duck gizzards and stir-fry evenly. Add cooking wine, ginger slices, salt, sugar, five-spice powder and pepper and stir-fry evenly.
Add an appropriate amount of water, bring to a boil over high heat, then reduce heat and simmer for about 20 minutes, until the gizzards are cooked through and flavorful. Remove the gizzards, drain the water, cut into thin slices, and place in a bowl.
Add chili oil, sesame oil and cilantro and mix well.
The spicy duck gizzards are firm, chewy, and numbingly spicy, making them a refreshing and delicious snack.
……
In addition, there is also a white jade mushroom and beef roll.
The white jade mushroom and beef rolls combine the deliciousness of white jade mushrooms and the tenderness of beef rolls, with a rich taste and balanced nutrition.
Cut off the roots of the white jade mushrooms, wash and set aside.
Prepare a small bowl and mix sugar, black pepper, yam powder, chili powder, five-spice powder and water to make the sauce.
Take a beef roll and place the white jade mushroom on one end. Then roll up the roll. When rolling the roll, be sure to wrap the white jade mushroom tightly to prevent it from falling apart during steaming. Wrap the white jade mushroom inside. Place on a plate.
Then pour the prepared sauce evenly on the white jade mushroom and beef rolls.
Add an appropriate amount of water to a steamer, bring to a boil, and place the plate in the steamer. Steam the beef rolls for 10-15 minutes, until cooked through. Both the white mushrooms and the beef rolls cook quickly, so don't steam them too long to avoid affecting the texture.
Finally, sprinkle some chopped green onions and coriander for garnish.
The white jade mushrooms are tender, fragrant, and white as snow, while the beef rolls are thick, chewy, and tender. The combination is simply amazing.
……
There is also a dish of chestnut roasted chicken wings.
Chestnut roasted chicken wings are a delicious home-cooked dish. The sweet and soft chestnuts and the tender and delicious chicken wings make for a rich taste and rich nutrition.
Wash the chicken wings and make a few cuts on both sides to make them easier to season.
Pour an appropriate amount of water into the pot and add the chicken wings. When blanching the chicken wings, use cold water to remove the blood and fishy smell. Add ginger slices and scallions, blanch them in water to remove the fishy smell, remove from the pot, drain and set aside.
Heat a wok with cold oil and stir-fry the minced garlic and chopped green onions until fragrant. Add the chicken wings and fry until both sides are golden brown. Keep the heat low to avoid burning the wings. Add the sugar coloring paste and stir-fry evenly to coat the wings.
Add chestnuts and an appropriate amount of water to cover the chicken wings. This will ensure that the chicken wings and chestnuts are cooked thoroughly and flavorful.
Bring to a boil over high heat, then reduce to low heat and simmer for 20-30 minutes, until the chicken wings and chestnuts are cooked through and absorbed the flavor.
Finally, add appropriate amount of salt and five-spice powder to season, and cook over high heat until the sauce is reduced. When reducing the sauce, cook over high heat to make the soup thicker and softer.
The chestnuts are soft, sweet, and tasty; the chicken wings are firm and tender.
It was juicy and delicious.
……
Then there is a dish of boiled shrimp balls.
Shell and devein the shrimps, then place in a bowl and set aside.
Put egg white, yam powder, salt, sugar, shredded ginger and pepper into a bowl and mix well to make the shrimp paste marinade.
Then put the shrimp into the marinade bowl and stir clockwise with chopsticks until the shrimp completely absorbs the marinade. Marinate for 15-20 minutes.
Pour a proper amount of oil into the pot. When the oil is hot, add minced ginger, garlic, dried chili segments and Sichuan peppercorns and stir-fry until fragrant.
Add an appropriate amount of water and bring to a boil over high heat. Scoop the marinated shrimp paste into small pieces with a spoon and add them to the pot. Cook until they change color, then remove and set aside. Be careful not to overcook the shrimp paste, as it will become tough and lose its elasticity.
Add black fungus, cabbage, bamboo shoots, and mushrooms to the pot and cook until done. Remove and place on the bottom of a bowl. Place the cooked shrimp paste on top of the vegetables.
Pour the soup from the pot into a bowl and sprinkle with cilantro.
The shrimp balls were tender and chewy, and the other side dishes were crispy and sweet. The taste was truly delicious.
……
And the last soup is yam beef soup.
Wash the beef, cut into small pieces, and blanch it in water to remove the fishy smell. Use cold water to blanch the beef, which can better remove the blood and fishy smell.
Remove from the heat and drain. Peel the yam, wash it, and cut it into small pieces.
Pour an appropriate amount of water into the pot, add beef cubes, ginger slices, and scallion segments, bring to a boil over high heat, then simmer over low heat for about 1 hour, until the beef is cooked through.
Then add in the yam cubes and continue simmering for about 20 minutes, until the yam is soft.
Add appropriate amount of salt, pepper and five-spice powder to season and mix well.
The last dish is ready.
The yam is sweet and soft, while the beef is firm and tender. This soup is warming and nourishing, and is very nourishing.
……
All the dishes were served on the table.
The two tiger cubs also had a special portion served.
The charcoal fire in the stove was burning brightly, and the whole cave was warm. On the fire were several jugs of wine with different flavors.
Duo likes the rich and sweet taste of pomegranate wine, Yong likes the pleasant and soothing taste of kiwi wine; Ming likes the refreshing taste of blueberry wine, Guo likes the sweet and mellow taste of wine; Jie likes the sweet and sour taste of orange wine, Mu likes the sweet and refreshing taste of jujube wine.
Sang Tian likes the crisp and refreshing taste of grapefruit wine, while Cang likes the savory taste of hawthorn wine.
As for Yin...
He is a minor and has no share.
Several people sat on stools, chatting and eating. The atmosphere was harmonious and relaxed.
The warm wine was steaming, and eight wine cups of different colors and flavors clinked together.
"cheers!"
Some people don't go home until they are drunk.
The two tiger cubs also ate the delicious food in their bowls with hearty mouthfuls.
Everything is so beautiful.
……
Sang Tian thought that she was no longer alone.
In modern times, I have always been alone during the New Year holidays from childhood to adulthood.
Ever since I can remember.
The director and children in the orphanage isolated and excluded her. They did not allow her to sit at the table during meals. She could only get her meals and take them back to the dormitory to eat alone in the corner.
While she was sleeping, she was driven out of the dormitory and went to the corridor, where she climbed over the wall to see her relatives.
The lights in grandpa and grandma's house were bright, and laughter could be heard from time to time. The family looked extremely happy.
However, Sang Tian, the "outsider", is like a rat in the sewer, hiding in the sewer and spying on other people's happiness.
Looking back at my grandparents’ house
There was no laughter or joy, only the sound of two elderly people cuddling together, comforting each other and remembering their daughter.
However, there were also a lot of insults to Sang Tian, blaming Sang Tian's appearance for ruining their daughter.
but……
Has anyone ever asked Sang Tian if she was born into this world for a reason?
Abandoned and hated? Having a home but no home to return to?
Tears welled up in her eyes, and Sang Tian dragged herself back to the back mountain of the orphanage, feeling like she was about to break apart, and sat there until midnight.
It was almost dawn before he would crawl back to the dark corridor.
Later, I grew up and became independent.
Every New Year’s Day I still spend it alone cooking a few dishes.
There were bright lights and fireworks outside the window, and the Spring Festival Gala was playing loudly on TV.
But she always feels lonely and has no sense of belonging.
But now, it’s different...
Even if you are in another world or in the ancient wilderness.
But she has never lived alone.
She is always cared for by a lot of people, and the darkness and loneliness of her childhood have been blown away by the sunshine now.
Even if there are no noisy crowds, no gorgeous fireworks, and no bright lights.
Sang Tian still felt very satisfied.
Your friends, lovers, and pets.
Accompany me to eat delicious food, drink and chat on this New Year's Eve...
What is happiness? When do you feel happy?
For Sang Tian, this is happiness, and she is happy at this moment!
……