Acai's Sky

Chapter 828 50 Continue Life 111

Chapter 828 Continuing Life in the Fifties 111

Tong Qisheng, who had been clearly arranged, was having fun with his daughter and was in a particularly good mood.

However, the parrot next to him was a bit noisy and kept making noises, as if it was dissatisfied with Tong Qisheng's arrival. Didn't it just pull his fur just now?

The parrot flew around Tong Qisheng twice, then landed on Ah Cai's shoulder, chirping, "It hurts, Daddy Tong, how could you do this to a bird?"

Then, it squatted on Ah Cai's shoulder and yelled at Tong Qisheng, "He's a bad guy who pulls bird feathers. Mianmian, we won't pay any attention to him!"

When Tong Qisheng heard the parrot's cry, he wasn't angry at all. Instead, his eyes lit up and he asked with great interest, "This parrot is quite good. What else can it do? Sing, recite poems, dance?"

00541 After listening to Tong Qisheng’s words, I always felt that he was a little too excited.

Listen to what he is saying, making the parrot dance?

Do you really think it is the blue phoenix raised by Zhu Gaochi?

He muttered to himself and said "Pooh" in disdain.

It was also the first time Yu Hai had seen such a large parrot, and he couldn't help but exclaim in amazement: "This head is much bigger than the macaws I've seen. Weigh it, it must be nearly 20 kilograms, right?"

Zhao Lin watched from the side and shuddered in his heart.

He saw that the parrot seemed a little dissatisfied with Hai's words and was about to poke him with its mouth, so he quickly poked Yu Hai, signaling him to stop talking.

Ah Cai held her forehead helplessly, thinking: These are the grown-ups in their thirties brought back by her biological father, why are they like children, so excited to see something rare, and keep talking incessantly.

The two brothers Tong Rao and Tong Che walked in happily and saw their father at a glance.

They ran to their father quickly like two happy little birds and surrounded him tightly.

"Dad, you're not leaving this time?"

Tong Che asked expectantly, his bright big eyes sparkling with excitement.

Tong Che has been living a carefree life recently.

You can taste a variety of delicious food and enjoy beautiful scenery every day. The conditions for eating, drinking and having fun are much better than those in Kyoto.

He is very satisfied with his life here and even doesn't want to leave.

Tong Qisheng looked at his son's happy face and couldn't help but raise an eyebrow. He thought to himself, "This kid is having so much fun here that he doesn't even want to go back to a big city like Kyoto?"

Tong Qisheng raised the corners of his mouth slightly, revealing a hint of a smile. He then said to his two sons, "Dad has taken care of the work relationship. I'll enroll you in high school soon. Then you'll be able to study in the same class with your sister!"

Tong Che pointed at himself in surprise and stammered, "I... I'm in high school? But I'm only in junior high school in Kyoto!"

Tong Qisheng looked at him with disdain and said unhappily, "You're the only one in junior high school, and your brother and sister are already in high school. How dare you say that?"

Seeing this, Tong Luo quickly put her arm around her brother's shoulders and comforted him, "Don't worry, brother. From today on, I will help you review the junior high school textbooks every day, and then we will review the high school content together. You will definitely be able to keep up!"

When Tong Che heard this, he immediately collapsed in his chair like a deflated ball, mumbling, "How am I going to live like this..."

These days, I learn body-building techniques with my eldest brother every day, and follow him to the Shen family to learn various dialects from Mr. Shen. Anyway, now I talk in my sleep in dialect.

Ah Cai carefully smuggled out a few bowls of steaming honey grapefruit tea from the [Interstellar Kitchen]. The aroma was so fragrant that one could almost feel the sweetness.

Then she brought out a large plate of walnut buns. The walnut crumbs on the buns gave off a rich nutty aroma that made people salivate.

There is also a large plate of stone steamed buns, the stone marks on the buns are clearly visible, and they exude a unique wheat aroma.

A Cai put these delicacies on a large tray and walked out of the kitchen with the tray.

She looked up at the sky and found that night was about to fall and time was running out.

So she quickly put down the large tray and walked quickly into the kitchen, ready to show off her skills.

As soon as she entered the kitchen, Acai went straight to the [Interstellar Kitchen] and took out the ingredients that had been processed by the robot chef one by one.

These ingredients are all chickens, ducks and geese raised by Acai herself. After being carefully processed by the robot chef, they become smooth and slippery, and very tempting.

A Cai put these ingredients into a large ceramic bowl, thinking to herself that her biological father was coming back and she must let him taste her cooking skills.

She decided to prepare a sumptuous dinner for her father to enjoy.

Thinking of this, Acai started to get busy.

She skillfully cut vegetables, stir-fried dishes, and cooked soup. Soon, the kitchen was filled with the aroma of various delicious foods.

First, Ah Cai expertly cleaned and cut the chrysanthemum chrysanthemum into sections, blanched it in boiling water, and drained it. Next, she fried the peanuts and let them cool before setting aside.

Then, she added appropriate amounts of old vinegar, sugar, light soy sauce, salt and other seasonings into a bowl, stirred well to make the sauce.

Finally, put the blanched chrysanthemum and cooled peanuts into a bowl, pour in the sauce, and stir well. A delicious chrysanthemum vinegar peanut dish is ready.

The fragrance of Chinese cabbage and the sour taste of old vinegar blend together, and the crispness of peanuts makes the taste very rich, which makes people want to eat one bite after another and can't stop.

Next, Ah Cai began to prepare the gourd chicken. She first cleaned the whole chicken and marinated it with salt, cooking wine, green onion, ginger and other seasonings for a while to allow it to fully absorb the flavors.

Then she put the marinated chicken into the steamer and steamed it until cooked, then took it out and let it cool.

Then, she poured a proper amount of oil into the pot, heated it to 70% hot, put the cooled chicken into the pot and fried it until the skin was golden and crispy, then took it out and drained the oil.

Finally, cut the fried chicken into small pieces and serve on a plate. The chicken is tender and juicy, with a golden and crispy skin. The crunch and aroma are unforgettable when you bite into it.

Then, Acai took out the Qinling mushrooms and homemade bacon, soaked the mushrooms and cut them into small pieces, and cut the bacon into thin slices.

She poured a proper amount of oil into the pot, added onions, ginger and garlic to stir-fry, then added mushrooms and bacon and stir-fried them together. After the aroma came out, she added a proper amount of salt, light soy sauce, cooking wine and other seasonings and continued to stir-fry evenly.

This dish is fragrant, and the delicious taste of mushrooms and the richness of bacon blend together, making people salivate.

She also made a dish of stir-fried bamboo shoots. She cut the fresh bamboo shoots into thin strips, blanched them in boiling water, and then took them out and drained them.

Then, she poured a proper amount of oil into the pot, added onions, ginger and garlic to stir-fry, added shredded bamboo shoots and stir-fried together, added a proper amount of salt, light soy sauce and other seasonings, and stir-fried evenly.

This dish is refreshing and delicious, and is very suitable for pairing with other dishes. It can relieve greasiness and stimulate the appetite.

When the Chang'an sweet and sour fish arrived, she first cleaned the fish, cut a few cuts on the fish, and marinated it with salt, cooking wine, green onion, ginger and other seasonings for a while.

Then, she poured a proper amount of oil into the pan, heated it to 70% hot, put the marinated fish into the pan and fried it until both sides were golden brown, then took it out and set aside.

Then, she left a little oil in the pot, put in the onion, ginger and garlic to stir-fry, added appropriate amounts of sugar, vinegar, light soy sauce, salt and other seasonings, stirred evenly, and made sweet and sour sauce.

Finally, add the fried fish to the pan and pour in the sweet and sour sauce. Simmer for a while to allow the fish to fully absorb the flavor of the sauce, then increase the heat to reduce the sauce and serve. The fish is sweet and sour, crispy on the outside and tender on the inside, which will whet your appetite.

Stir-fried lamb with scallions is a classic Northwest Chinese dish. Acai slices the lamb into thin slices and marinates it with salt, cooking wine, soy sauce, and other seasonings.

Then, she poured a proper amount of oil into the pot, heated it to 70%, added onions, ginger and garlic to stir-fry, added the marinated lamb slices and stir-fried them together. After the lamb changed color, she added a proper amount of salt, light soy sauce and other seasonings and continued to stir-fry evenly.

This dish features tender lamb and fragrant onions, making it a very popular dish to go with wine.

Hot and sour pork tripe soup is also one of Ah Cai's signature dishes. She first cleans the pork tripe, cuts it into thin strips, blanches it in boiling water, and drains it.

Then, she poured a proper amount of oil into the pot, added onions, ginger and garlic to stir-fry, added a proper amount of hot and sour soup, stirred evenly, added a proper amount of water, brought to a boil, added the blanched tripe shreds, continued to cook for a while, added a proper amount of salt, pepper and other seasonings, stirred evenly, and finally sprinkled with chopped green onions and coriander.

This soup is sour and spicy, which stimulates appetite. After taking a sip, the sour and spicy taste spreads in the mouth, leaving a lingering aftertaste.

Oil-splashed noodles are Ah Cai's specialty. She first cooks the noodles, removes them from the water, places them in a bowl, adds appropriate amounts of salt, light soy sauce, chicken essence, chopped green onions and other seasonings, and stirs them evenly.

Then, she spread a layer of chili powder and minced garlic on the noodles, poured hot oil on them, and with a "sizzling" sound, the aroma instantly filled the air.

This bowl of oil-splashed noodles is chewy and springy, and paired with chili and vinegar, it tastes so good that you'll want to eat more.

In addition, Acai also prepared a variety of delicacies such as steamed lamb and green onion dumplings, steamed salmon, steamed pork with rice flour, potato rice cakes, etc. Each dish is delicious and makes people salivate.

After washing her hands, Ah Cai quickly took off her apron and put the various seasonings on the stove back into the [Star Kitchen]. Then, she quickly brought the prepared dishes and rice to the table.

In order to make the meal more sumptuous, Acai also took out more than a dozen roast ducks and roast geese from the homemade oven.

Because he was worried about not having enough time, Acai directly used the [Strange Fire Stone] to bake these delicious dishes. The taste of the baked dishes was naturally delicious and full of spiritual energy.

As soon as the roast duck and roast goose come out of the oven, the tempting aroma spreads quickly as if it has wings.

The fragrance seemed to have magical power, attracting the Li brothers and the Tong brothers who had just returned from school.

Not long after, Li Huaishan and Gao also walked in. As soon as they entered, they were attracted by the delicious food on the table, especially the dozen or so golden and fragrant roast ducks and geese, which made them salivate.

Seeing that everyone was there, Acai quickly asked everyone to go to the table and start eating.

For a moment, everyone buried their heads in eating and no one had time to talk, for fear of missing out on this delicious meal.

Fortunately, all the meals prepared by Acai were served in large ceramic bowls. Otherwise, with the appetite of this group of "gluttons", I'm afraid that these meals would not be enough to fill their stomachs!