Chapter 11.2

The livestream started right when Su Ying’s family was having their meal. Winter had arrived, so hot pot was a must. As the livestream began, the hot pot was steaming hot, filled with all kinds of ingredients. Ying’s parents also joined the lively scene, greeting fans through the screen.

Speaking of winter hot pot, lamb is indispensable. Last time, Ying’s father bought some lamb at the market, and part of it was sliced and frozen. Su Ying bought an electric slicer online, so now she could easily enjoy lamb slices. She dipped a slice into the hot pot and then into sesame sauce — delicious!

There were also various fresh vegetables. As the weather got colder, the vegetable fields had been covered with greenhouses, so the temperature was higher. The vegetables grew a bit slower than in other seasons but there were still many fresh ones to enjoy.

The livestream chatted away during the meal time. After tidying up, the livestream moved to Su Ying’s room. Many fans wanted to see a continuous shot, so Su Ying gave a tour of her remodeled room with the camera.

Every corner had Su Ying’s little creative touches. Many viewers wished they could design their own rooms like hers. Returning to the sofa, Su Ying started the first giveaway, sending out handicrafts.

The first item was a perpetual calendar, small, a bit bigger than a Bluetooth speaker. Inside were two wooden blocks with dates and months that could be flipped to adjust the date. On top were two small carved cats sticking out, looking cute and simple.

The second was a jewelry box. The top layer opened into compartments for small jewelry, and below were two drawers for necklaces and bracelets.

The third was a computer stand with a drawer and a space underneath to tuck in a keyboard and mouse.

One by one, lucky fans won these handicrafts. Su Ying privately messaged each winner for their address and contact info, then the next day asked Huang Liang to help pack and send the prizes.

Fans who received the gifts also shared pictures in the comment section.

The New Year was coming soon. This time, the whole family went together to the town’s big market. Compared to usual, the pre-New Year market was more crowded — a sea of people. Su Ying started another livestream walking through the market, showing all kinds of fresh meat: beef, lamb, chicken, pork, plus big geese and ducks. Seafood was scarce in winter, mostly just fish.

There were also various New Year snacks like peanuts, sunflower seeds, nuts, and candies.

Food stalls were everywhere, with the most popular being steaming hot lamb offal soup and steamed buns.

Ice cream, frozen pears, and even frozen strawberries appeared too.

All kinds of goods dazzled the eye. The livestream audience was enthusiastic. Many office workers said they were determined to go home this year to celebrate the New Year—setting off fireworks, gathering around the stove, eating sunflower seeds, and watching the Spring Festival Gala together—this was the New Year for ordinary families.

With busy modern lives, the festive atmosphere was fading, but in the village and town, the New Year flavor was still stronger than in big cities. Su Ying even bought some sparklers and fireworks to play with during the holiday.

Back home, it was already night. Suddenly, snowflakes began to fall—winter’s first snow.

Su Ying took out the ingredients she bought at the market and prepared the first big winter meal for the snowy day. She was already familiar with livestreaming, and in her remodeled kitchen, skillfully set up the equipment and started streaming.

The camera showed a close-up of Su Ying’s face, and she briefly introduced the dishes she would cook that night.

She had bought a big chunk of beef brisket and beef hind leg. Tonight she would make a clear stewed beef brisket. She picked a big white radish from the vegetable garden. Beef brisket and radish made the best flavor combo. The big brisket weighed about ten jin (5 kg). She cut it into roughly one-jin (500g) chunks, each about the size of mahjong tiles, packed and froze most of them, leaving a bit over one jin as the portion for tonight.

Fresh beef brisket didn’t need blanching. She put it directly into the pot with scallions and ginger slices, added salt, and brought it to boil. After skimming off the foam, she simmered it on medium-low heat. The radish skin was also tasty and could be used for a cold salad. Su Ying peeled the radish skin with some radish flesh attached, put it in a bowl, sprinkled salt, chili segments, pickled chili water, vinegar, and sugar, added some water, and let it marinate for two hours. The result was crispy, tangy, slightly spicy.

The peeled radish was cut into large chunks. After the brisket softened and the broth turned milky white, she added the radish and cooked it for another fifteen minutes. Finally, she sprinkled chopped cilantro on top. The clear stewed beef brisket was ready. The radish absorbed all the beef flavor and tasted especially sweet in winter—sometimes even better than the meat itself.

Next was a quick dish: braised chicken. As usual, Ying’s father killed the chicken and brought it in for Su Ying to process. She chopped it into pieces, washed some dried shiitake mushrooms and soaked them in hot water. Three potatoes were peeled and cut into chunks. Two green and red chili peppers, garlic, and ginger slices were prepared—simple ingredients for braised chicken.

She first lightly fried the potatoes to soften inside and crisp the outside. Just after taking them out, she quickly popped one in her mouth. Though unseasoned, the fried potato was super fragrant.

She scooped out excess oil to save for later, added rock sugar to the pot and caramelized it slowly. Then she added chicken and mushrooms to stir-fry and color. After adding garlic and ginger, she fried until aromatic, then added yellow bean paste, oyster sauce, and a bit of dark soy sauce while stirring. She poured a ring of yellow wine around the pot’s edge, added water, brought it to a boil, added a bit of salt, and simmered for 25 minutes.

When she lifted the lid, the aroma was irresistible. She poured in the potatoes and simmered for 5 more minutes. When the potatoes softened, she added the green and red peppers for color. Finally, she sprinkled chopped scallions, and the braised chicken was done.

Ying’s father cooked two bowls of rice. The family sat down to enjoy dinner together, watching the first snowfall of winter.

The chicken was richly sauced and super delicious; mixing the sauce with rice was heavenly. The clear beef brisket soup was served in a heated clay pot, keeping it warm. One bowl warmed their stomachs thoroughly.