20 years of spring breeze

Chapter 673 Daily Dinner
Xiaowei and Xia Maosheng ran to the kitchen to cook without anyone saying anything.

It is said that Aunt Wang is now used to eating the meals made by the two of them at night, and she no longer "proactively" cooks.

After washing the rice and putting it into the rice cooker, the two elders sat on the pony and put their heads on their heads to choose vegetables.

Xia Maosheng asked: "What have you been up to these days?"

Xiaowei said: "Investigate, inspect all public entertainment venues. Let's take a formality, don't worry about checking, and get back some of the funds."

Xia Maosheng said: "How do you think it is managed? What is it managed? An entertainment place is still called an entertainment place if it is not entertaining? It is a leek planted for you, understand? It is clean and quiet. Where does so much money come from?" Come? Where will I get the grades when I need them in the future?"

Xiaowei shook his head and said, "You can see clearly, I just don't like it."

Xia Maosheng said: "You're really not a job in the unit, you're going to die. Sigh, I'll make pan-fried meatballs, and dry-roasted fish. It's been a long time since I've cooked anything seriously."

Xiaowei looked at the refrigerator and said, "Then I'll make a pot of pork slices and an eggplant box, Xiaohong likes to eat."

Xia Maosheng said: "You can make another pork chop, with some bread crumbs. I'll make another one, fried pork ribs, and Jiuzhuan large intestine, is that enough?"

Xiaowei said: "Almost, celery, kidney beans, bean sprouts, three, four to five, seven to nine, ten vegetables, enough. Do you want to make soup?"

Xia Maosheng said: "You go to prepare the dishes, I'll peel two potatoes, make a soup with shredded potatoes, and I'll get the eggplants."

Xiaowei got up and went to the refrigerator to get things. They were all frozen. Put them in a basin filled with cold water and wait for them to melt. Then he began to cut onions, ginger, and garlic, mixed sweet and sour sauce, grabbed water starch, chopped dried peppers, and minced meat.

Mince the minced meat and chop it, add some onion and ginger and chop it into a puree, put it in a large bowl, add a little cooking wine, put soy sauce, salt, monosodium glutamate, pepper powder, add a spoonful of cooked oil, and stir it into meat filling.

Xia Maosheng peeled the eggplants, sliced ​​them one shallow, one deep, and put them on a plate. He lit the stove and put it in a pot. He put more than half of the cooking oil in the pot, and adjusted the fire. , and then turned to clean up the kingfish.

Xiaowei found a big bowl and beat four eggs into it, carefully separated the egg yolks and put them in another bowl, then beat five more eggs into the egg yolk bowl to make egg liquid.

After washing my hands, I took four chopsticks out to wash and dry them. I grabbed the round ends of the chopsticks with my hands, spread the square ends of the four chopsticks, and started beating the egg whites.This thing is sold with a special hand-held egg beater, but generally chefs use chopsticks a lot, and it is a matter of habit.

Through rapid beating in one direction, the egg whites will quickly solidify into white flocculents, which will become thicker and puffier as the beating is done. Four egg whites will be beaten into a large bowl until a single chopstick can stand upright in the middle. Wei stopped beating, added a little soda, two small spoonfuls of dry starch to the protein, grabbed a handful of white flour, and quickly stirred it with chopsticks, turning it into half a bowl of sticky batter.

Put the meat stuffing into the eggplant slices, put all the eggplant slices on the plate, try the oil temperature, then hold the eggplant slices with the meat stuffing in your hands, roll them in the egg white batter and put them in oil pan.

With a sizzling sound, the layer of egg white paste on the surface of the eggplant slices in the pot quickly swelled up, and the flat eggplant slices became round.

Xia Maosheng used a knife to draw oblique stripes the width of leek leaves on both sides of the kingfish and put them on the plate. He washed the cutting board and began to cut the large intestine. He looked at it with his head and said, "Su Daduo."

Xiaowei said: "It's okay, I haven't made it for a long time, so I can eat it by myself anyway." The color will be too dark after frying too much Su Da, which is not good-looking.

Put all the eggplant slices into the pan, stir them with a colander, wait until they all turn dark yellow, take them out and put them aside to control the oil, take the prepared king fish and fry them until they are brown, and when the fish is charred, take them out and put them away On the plate, Xia Maosheng handed over the large intestine that had been cut into sections, soaked in boiling water, dipped in soy sauce, and sealed with wet starch.

Put the large intestine into the oil pan and deep-fry until golden brown, take it out, Xia Maosheng has already hung the cooked pork ribs with thin sauce.It's really not too smooth for two experienced hands to cook together, it's a feeling of ease and smoothness.So in a restaurant, a good kitchen assistant is very important.

Fry the ribs, put the kidney beans in oil, place them on a plate and put them aside, while waiting for the oil in the pan to warm up, Xiaowei went to bring the egg liquid, and prepared a small bowl of flour and a bowl of bread scum.Xia Maosheng has already cut the pork butt into large pieces, chopped it with the back of a knife, grabbed it with soy sauce, and seasoned it with a small amount of salt, pepper powder, and monosodium glutamate.

The oil temperature is enough, Xiaowei unfolded the prepared pork slices, evenly coated both sides with flour, then soaked in the egg liquid, put them in the bread crumbs and patted both sides firmly, and then put them into the oil pan.

One by one, repeat the process of dipping in flour, dragging eggs and patting bread crumbs, and frying them into golden brown in the oil pan, take them out first and put them aside.After all the meat slices are fried once, and the oil temperature rises, they are dipped in the oil and fried together, and the aroma rises in the kitchen.Fry until deep golden, but the bread crumbs on the surface are still not battered. Put it on a clean and dry chopping board and cut it into a finger-wide barcode on the plate. The pork chops are ready. You can dip a little salt and pepper when eating. .Or ketchup.

Then the two of them started cooking.

Jiuzhuan large intestine is a test of spoon skills.Add base oil to the frying spoon, fry the onion, ginger and garlic, add soy sauce broth, a third hand spoon of sugar, add salt, pepper and monosodium glutamate. When the soup is thick, turn the spoon. At this time, shake the spoon constantly to prevent sticking to the pan.

When the soup thickens and changes color, add pepper to cook vinegar, sprinkle with coriander segments, and take out a ladle.In fact, it can be done even if you don’t know how to turn the spoon, don’t stick to the pan, just use the chopsticks to hold the code plate when you’re done.

Pan-fried meatballs are frying the raw meatballs in a large oil frying pan. Squeeze the meatballs with a hand spoon, fry them until golden brown on both sides, then put them in the broth, add less soy sauce, less sugar, salt, pepper, monosodium glutamate, boil over high heat to collect juice That's it.

"What's going on with you two today? How did you make such a big deal of construction?" Xiaohong and Geng Hui were attracted by the smell and sound, and asked while lying on the kitchen door frame.

Xia Maosheng said with a smile: "To relieve loneliness, to pass the time, besides, I haven't done anything for a long time, and I just have everything."

Xiaowei fried the pan with base oil, put the meat slices down and stir-fried, ordered a little broth, a little soy sauce and salt, and added some chopped green onion and garlic.When the meat is cooked, pour it into a small bowl on the side.

Then put two tablespoons of base oil in the pot, and when the oil is warm, pour the egg liquid into it and shake it slowly, so that the egg liquid spreads in the oil.When the egg liquid has stretched into a flat cake and the middle has not yet solidified, pour the fried meat slices in, then turn over the spoon, and keep shaking the spoon to make the egg cake round.

Wait until the egg liquid on the side that wraps the meat slices has also solidified and changed color, then turn it back, pour in the prepared sweet and sour sauce, and slowly shake the spoon to collect the juice. After the soup becomes thick and bright, turn the spoon again, and wrap the red meat Push the sauce side up to the plate, sprinkle some coriander powder on it, and the pork slices will be ready.

(End of this chapter)