When he got home, Ye Rongyao stewed all the fish Zhang Tongtong caught today. In Ye Rongyao's opinion, although Zhang Tongtong cheated and beat him by fishing, to a certain extent, these fish did not give him face.

For such fish that have made them lose face, there is only one ending, that is, they can be stewed directly.

Ye Rongyao had thought about it and not only stewed them, but also prepared to cook such fish in a different way, striving to eliminate all the dozen pounds of fish that Zhang Tongtong caught today and eat them into her stomach.

Seeing the fish stewed, Ye Rongyao went over to help Qingqing, making black rice.

This black rice is a unique custom in southern Zhejiang Province. Every year during the Chinese New Year or when there are happy events at home, people here will steam black rice to eat.

Black rice is a purple-black glutinous rice. It is a kind of purple-black glutinous rice that collects the leaves of wild plants, black rice trees, and soaks the glutinous rice for a long time with the boiled soup, then takes it out and steams it in a wooden steamer.

The black rice is bright and fragrant, and it is cooked after soaking glutinous rice in black leaves for a few hours.

Eating black rice can dispel wind and detoxify and prevent mosquito bites. People believe that eating black rice on the beginning of summer will protect people from peace and happiness.

Folk legend is that Mulian, a disciple of Sakyamuni, found a way to use Nanzhu leaves to pulp rice and dye rice, cook it into black rice and deliver it to them. The hungry ghosts did not dare to eat the black rice, so their mother finally was able to fill her stomach. The common people ate black rice every year to commemorate the filial son Mulian.

"New Edition of Materia Medica" records that the southern candle leaves are the leaves of the Azalea family plant of the Azalea family.

The methods of making black rice in ancient and modern times are also different. The method of making black rice in the Ming Dynasty was to steam the rice first, dry it, then soak the leaves of black rice, steam and dry it 9 times. The so-called "nine steaming and nine exposures" are that the finished rice grains are hard, and can be stored for a long time and carried away, soaked in boiling water.

Modern Jiangnan Qingjing rice is cooked on the same day and eaten on the same day, without "steaming and exposing". The method is: pick black rice in early summer and wash the leaves, add a little soak in spring, and wait until the rice turns dark green and dry it briefly; then put the green juice into the pot and boil it, pour the rice into the pot to cook. After cooking, the rice is green and the smell is fragrant.

Moreover, this black rice has the effects of nourishing the spleen and kidneys, relieving cough, calming the mind, improving eyesight and blackening the hair.

"I haven't eaten black rice for a long time!"

Ye Rongyao said while helping Liu Qingqing.

"Nonsense, the third son of the fifth brother married his wife and held a banquet a few days ago, so he served the black rice."

Liu Qingqing said with a blank look at Ye Rongyao.

I don’t know when it started, but the dish of black rice was included in the wedding banquet in Yangping County.

During the Chinese New Year, Liu Qingqing and Ye Rongyao went out to drink other people's banquets and ate the black rice several times.

So I thought about making this black rice at my own house today so that my future daughter-in-law can try it out.

At noon, the whole family had lunch together. The few fish dishes that Ye Rongyao made in a variety of ways made the whole family amazed. Even Liu Qingqing and the others who were raised to the point of being tricked, thought that these fresh fish tasted really good.

While eating, the whole family talked and laughed. Looking at the happy look of the whole family, Ye Rongyao suddenly felt a strong sense of happiness rippling in his heart.

This is life, this is happiness.

Now Ye Rongyao has a feeling of having children and grandchildren.

It seems that in two days I should go to see my future in-laws and give my son and Zhang Tongtong a marriage.

"Uncle, the dishes you cook are so delicious. I really want to eat the dishes you cook every day."

Zhang Tongtong said happily while holding the fish.

This is not a flattery to his future father-in-law. It is because his future father-in-law has a great cooking skills. In Zhang Tongtong's opinion, even the imperial chef in the sky cannot make such delicious dishes.

"It's very simple to eat your Uncle Ye's dishes. Hurry up and get the certificate and get the marriage done. From now on, I will be a family. Can't you eat the dishes made by your Uncle Ye every day?"

Nangong Ziyan said with a smile.

Because she had never given birth to a child, Nangong Ziyan and the others regarded Ye Pengfei as their son. After all, they watched him grow up since childhood, and it was no different from their own.

"Yes, Tongtong, are you talking to your parents? When and sometimes, we will visit them and set your marriage down."

Ye Rongyao put down his chopsticks and said.

"Dad, isn't this a little urgent? We are all still young?"

When Ye Pengfei heard that he was going to get married by himself, he became anxious.

Although Ye Pengfei wanted to marry Zhang Tongtong, he was not ready to meet Zhang Tongtong's parents.

"How young are you? Your mother was less than eighteen years old when she married me. You see, Tongtong is twenty-six years old. Are you cruel to let her wait like this?"

Ye Rongyao became angry as soon as he heard this, slapped his hands heavily on the table and said angrily.

The son has grown up and is not cute at all. Ye Rongyao is still waiting for him to give birth to a grandson for him. Now he tells him that he is not in a hurry, and Ye Rongyao's fire is coming.

"Husband, where is there anyone who speaks like this?"

Liu Qingqing couldn't help but glance at Ye Rongyao.

Judging from what this said, it makes people feel that they dislike their daughter-in-law for being old. Isn’t this unhappy for their future daughter-in-law?

Besides, it was a special situation that he married him when he was less than 18 years old. He was even proud of himself and said in front of his younger generation, how embarrassing it!

Ye Rongyao also realized that there were some problems he said and hurriedly explained: "I... am I angry with this brat?"

"Tongtong, your uncle is worried about your marriage with Pengfei, don't think too much."

Wang Meng hurriedly explained to Zhang Tongtong.

Zhang Tongtong blushed and said, "Auntie, why would I think too much? I...I'm too late to be happy."

To be honest, Zhang Tongtong is actually very anxious about her marriage with Pengfei, but it’s just that her girls are not good for them to speak first. Now that her future father-in-law has proposed to meet her parents and get the marriage between Ye Pengfei. Zhang Tongtong is too happy, so why would she think too much?

But one thing makes Zhang Tongtong depressed after all.

It is in this family that all these future mother-in-laws look younger and more beautiful than themselves, which puts Zhang Tongtong in great pressure.

This mother-in-law is more beautiful than her daughter-in-law. What's the point?

"Okay, I am the head of the family, so that's the matter. Tongtong, tell your parents, let's visit them when we have time."

Ye Rongyao made a decision and said directly.

Nowadays, virgin girlfriends cannot be together for too long, otherwise they will disappear as they are in the same place. Therefore, you must make a quick decision and get the certificate when it is time to get the certificate.

Ye Pengfei is far inferior to me in this regard.
Chapter completed!