20 years of spring breeze

Chapter 93 Family Cooking Husband (seeking tickets)

Here Xiaowei entered the kitchen, took the sleeve that Xia Maosheng handed over, put it on, and stood in front of the stove.

This was the first time in his life that he took the lead in serving the spoon. He didn't feel nervous just now when several people were busy preparing vegetables and oil. Suddenly, the atmosphere seemed to be more dignified. He took a deep breath and picked up the spoon.

Xia Maosheng let out a chuckle, pointed to the stove and said, "Light the fire first."

At that time, there was no automatic ignition device, and the stove had to be ignited manually with a match or a lighter.

Xiaowei also laughed, put down the hand spoon, took out the lighter and lit the stove, then picked up the hand spoon, put the big spoon on the stove and asked, "What do you fry first?"

Xia Maosheng looked at the prepared dishes and said, "It's all right, you are not slow, let's fry the side dishes first, put the fish last, and the pork in the pot second." He took the green pepper and handed it to Xiaowei, saying: "This There is no oil, let’s fry this first.”

Xiaowei added a large spoonful of base oil, sautéed shallots and garlic, put the meat in and stir-fried, then ordered some soy sauce, turned over the spoon, added some bone broth boiled in the afternoon, and poured green peppers into the frying pan after it boiled .

Xia Maosheng said: "It's a little early, it's not a big problem. Wait a little longer and let the meat be cooked through, so that the green peppers will be fried a few times less. Now the green peppers will fall when they come out, and they won't be crispy."

Xiaowei nodded, beat some citron into the spoon, turned the spoon out of the pot, poured the vegetables on the plate, Xia Maosheng put the vegetables aside and placed them by the pool, and brought over the dried tofu.

Xiaowei took a new towel and wiped the pot, re-primed the oil, fried the pot, added meat slices, ordered soy sauce, added broth, and then poured dried tofu into it.

Xia Maosheng nodded and said: "Okay, you have a good memory, I remember you said it just now, right? There is nothing wrong with it, you are suitable for this job."

The pot boiled, Xiaowei turned over the spoon, put the spoon into the pot and stirred it, waited for a few minutes for the soup to go down, added shredded green peppers, added salt, stir-fried a few times, added MSG Gouti, and poured out the pot.

Xia Maosheng brought the eggplant strips and said: "Dried tofu can be stewed a little longer, and the soup doesn't have to be so harsh. The big ciming oil will taste very tender. Yours is a little dry. You need to beat it when it comes out of the pot." A little minced garlic to enhance the flavor."

Xiaowei wiped the pot with base oil, fried the pot, added soy sauce broth, and when it boiled, he pushed the neatly stacked eggplant sticks into the pot. The soup had just covered the eggplant, so he added some broth into it, and waited Bring to a boil, put the meat slices in, spread evenly on the eggplant sticks, then shake the spoon and turn over.

This dish is more of a test of turning the spoon, and it must be completely turned over, and it cannot be scattered.

Wait for the soup to boil again, add salt, add monosodium glutamate, then slowly shake the big spoon to prevent the bottom from sticking to the pot, until the soup thickens, add minced garlic, beat the citrus, light the oil, turn it over, put it on a plate, The eggplant strips are fresh and tender, and the meat slices are a little bit burnt. Sprinkle some chopped green onions and you're done.The entire dish must maintain the shape of the eggplant sticks that were first stacked on the plate from the beginning to the end, and should not be scattered.

Burning kidney beans, this has been done several times, and it is done skillfully.

Three delicacies from the ground, meat, ribs were fried one by one, and there was no place to put them. Xia Maosheng went to the kitchen door and stuck his head out and said, "Go and play on the coffee table, the dishes are ready." Xiaohong stood up and said, "No After playing, pack up the dishes and eat."

Chen Xiao grabbed her and said, "I said you don't care today, come here, stick the note, and don't try to run away." He dragged Xiaohong to the armchair, and carried the tape recorder on the coffee table to the ground , several people continued to play around the coffee table.

Xia Maosheng and Xiaowei brought out the fried dishes, put them on the dining table, and went back to the kitchen.

The pot of meat is to cook the juice in the pot. This is the fastest, put it at the end, and make the saury first.

Make base oil, fry shredded green onion, put a little shredded pork, stir-fry a few times, add broth, boil the soup, add half a spoonful of soy sauce, a little sugar, a little dried chili, ginger slices, garlic slices, salt, monosodium glutamate, fry Push the good saury into the pot and stew, the same way, in the process, you should constantly shake the big spoon to let the vegetables rotate in the pot to prevent sticking to the pot, until the soup thickens, turn the spoon, shake it again to collect the juice, and keep When the soup thickens completely and appears sugar-colored, beat it, light up the oil, and take it out of the pot with a large spoon.After serving, sprinkle some cilantro on top.

Wipe the pan clean with a towel, use base oil, sauté the onion, ginger, and garlic, add a little soy sauce, add broth, add half a bowl of dried chili, half a hand spoon of sugar, half hand spoon of white vinegar, salt, monosodium glutamate, boil it and fry it Put the king fish into it, press it with a hand spoon, let it soften slowly and immerse it in the soup, and simmer over high heat.

After the soup thickens and the fish is exposed, turn the spoon over, turn the heat to low to collect the juice, and start shaking the spoon again to let the fish rotate in the pot to prevent sticking.

When the bottom of the spoon appears sugar-colored, Xiaowei can't handle it this time. If there is too much sugar, it will burn if you are not careful. The main reason is that you are not skilled.Xia Maosheng adjusted the water on the side and poured it into the pot. Xiaowei poured half a spoonful of clear oil, shook it, turned the spoon a little bit harder, and the soup spurted out a little. Spray it on.

Xiaowei didn't care about himself anymore. After flipping the spoon, he shook the big spoon, put the fish on the fish plate with the spoon on his hand, and then added a little broth to the spoon, because there was sugar and citrus in the pot, and the soup boiled It was sticky. Xiaowei added half a spoonful of oil in it, poured the chopped green peppers, red peppers, and carrots into the pot, stirred them a few times, and poured them evenly on the fish in the plate, and then sprinkled them Serve the coriander section, and this dry-roasted king fish is ready. This dish is a dish with a changing taste. It is full of salty, sweet, sour and spicy, and it is very enjoyable to eat. ,

Xia Maosheng took out the fish, while Xiaowei wiped the pot with a towel.

Xia Maosheng came back and said: "Wash it with water, the next dish will smell fishy." In a restaurant, you have to change the spoon after cooking the fish.

Xiaowei nodded, walked to the side of the water with a big spoon, put the spoon in, squeezed some detergent, turned on the faucet and used a pot brush to clean the big spoon and hand spoon, rinsed it again with clean water, and turned off the water. The faucet, carrying the big spoon, went back to the front of the stove, and put the big spoon on the fire.

Until the big spoon was burning and smoked, Xiaowei took a dry hand spoon to scoop up a big spoonful of oil and poured it into the big spoon, shook the big spoon, let the oil soak the whole spoon, poured the oil Return to the oil barrel, put the large spoon on the fire, add base oil, and fry the onion and garlic.

Onion and garlic are fragrant together, put in the shredded carrots and stir fry, then pour in the fried sliced ​​meat, turn over the spoon, let the shredded carrots mix with the sliced ​​meat evenly, pour in the adjusted sweet and sour juice, bright red sweet and sour The juice will thicken as soon as it enters the pot. At this time, you need to keep turning the spoon to let the soup evenly cover the meat slices, and then you can take out the spoon and put it on the plate. This dish is troublesome to prepare, but it is super fast to make.

Put it on a plate, sprinkle with a little green onion and coriander, and when it's done, the strong sweet and sour smell fills the kitchen.There is no range hood at the moment, just a small exhaust fan on the window, and most people don't even have exhaust fans.

(End of this chapter)