Male Lead's Canon Fodder Wife - Chapter 1108

Chapter 1108: Wedding Banquet Preparation ( 1 )
While others washed and prepped the ingredients, Li Chenmo and Dong Li built eight bonfires to serve as temporary stoves. Meanwhile, Lu Jueyu retrieved the soup and drinks she and her husband had prepared earlier from her space.

Thanks to Han Yuheng borrowing the village hall for them, they also had permission to use the village’s large pots, pans, woks, and cutlery.

By now, the kitchen was crowded with tools, leaving barely any space to work. Seeing this, Lu Jueyu decided to move operations to the backyard, which was much more spacious.

Amid the crowded kitchen, no one noticed the addition of several large vats of soup, drinks, and water that appeared from her space. Once everything was set, she left the kitchen to check the temporary stoves her husband and Dong Li had built.

In the backyard, Li Chenmo and Dong Li had already finished building temporary stoves using stones. Once the fire was lit, they placed large woks on top of the three stoves and filled them with water to steam rice with pandan leaves.

The women worked very quickly, washing 150 kilograms of uncooked rice and putting it into a steamer to steam.

Since villagers have larger appetites than modern people, Lu Jueyu calculated that each person can eat about 200 grams of uncooked rice. Therefore, one kilogram of uncooked rice can only feed five people.

They have about 50 tables ready for guests and need another 6 tables for people who come to help. So, as a rough calculation, that’s about 600 servings, equivalent to 120 kilograms of uncooked rice.

In order to avoid the embarrassment of the guests not having enough food, Lu Jueyu decided to prepare 150 kilograms of rice.

Due to the large amount of water needed to wash ingredients and cook, Li Chenmo took his son back to their house to fetch more.

For today’s banquet, Lu Jueyu had prepared a cold appetizer platter that included cold jellyfish salad, roasted duck, century eggs, pig ear salad, pork tongue salad, and creamy corn salad.

Additionally, she planned dishes like asparagus and crab meat soup, steamed fish, roasted chicken, Mapo tofu, stir-fried vegetables with oyster sauce, lion’s head meatballs, and stir-fry crab with Padang sauces.

For dessert, she made grass jelly soup with brown sugar syrup.

While the rice was steaming, she asked several women to help fill two large pots with lake water so she could begin steaming the crab first. After the crabs were washed and steamed, Lu Jueyu went to the kitchen and started slicing the cold dishes and placing them on bamboo plates.

After the cold appetizer platters were ready, she asked a group of women to help her dice the pork and beef meat for lion’s head meatball dishes.

When they were preparing the ingredients, Lu Jueyu took out the seasonings from the bamboo basket and prepared the sauce for the roast chicken. She skewered the marinated chicken with bamboo skewers and grilled it slowly over a low fire.

She let four girls watch over the roasted chicken. They were tasked to slowly turn the bamboo pole while continuing to smear the sauce. They used four stoves to grill 15 chickens.

All the stoves were used up, so Lu Jueyu could only rest while instructing others to prepare ingredients. When the pandan leaf steamed rice is ready, three stoves are freed up. After they remove the bamboo steamer from the woks, the steamed rice is moved to the kitchen to cool down.

She uses two stoves to steam fish and the last stove to cook stir-fried vegetables with oyster sauce. Due to the large amount of food, she needed to cook the dish five times in total to prepare 600 portions.

When the dishes were ready, they put them into a large enamel basin and set them aside. With the lid on, the food won’t get cold too fast.

When the steamed crabs were ready, she asked everyone to help her clean them and cut them in half. Then she poured a lot of oil into a large wok and fried the crabs for a while. This way, the crab meat won’t break apart during cooking.

The villagers’ eyes widened in surprise when they saw how much oil she used to make a dish. Although vegetable oil is not as fragrant as lard, it is also more expensive and requires industrial coupons to buy a can.

Just now, Lu Jueyu used a total of six cans of vegetable oil. The price of oil alone has already made their heads spin. No wonder the food she cooks is so delicious. She is really generous when using the ingredients and oil ah!

After frying the crab for a while, she poured the oil into a large earthen jar to cool. Although some people had thoughts about taking the oil, no one dared to act with so many eyes watching. This allowed Lu Jueyu to feel at ease leaving it there without anyone to guard it.

Before beginning to cook the stir-fried crab with Padang sauce, she instructed the helpers on how to mix the minced meat for the lion’s head meatballs.

Next, she poured some oil into the wok and added the ground spices she had prepared earlier. These spices included garlic, cayenne pepper, large red chili peppers, brown sugar, salt, ginger, turmeric, white pepper, chili sauce, tomato sauce, and tomato purée.

She stir-fried the spices until their fragrance filled the air, then added the broth she had brought from home along with lime leaves, lemongrass, and a bit of salt.

Once the sauce was ready, she added the crab, stirring it well to coat it evenly. She then cooked the dish over low heat until the sauce thickened and the flavors seeped into the meat.

As the villagers inhaled, they could smell the rich aroma of the crab and the sauce. When the dish was finished, Lu Jueyu divided it into three large basins and asked some helpers to carry them to the kitchen.