Lingquan Space: The group pet, the little lucky girl, is busy with the sea and farming

Chapter 609
Xu Xiumei hurried to the kitchen, looking around in a panic.Only then did he reconfirm the menu with his youngest daughter.

When my daughter's uncle came back, he must have hosted a banquet for her.

Because the eldest daughter was out, Xu Xiumei discussed with the younger daughter for two or three days before deciding on today's menu.

Yunman started to toss her marinated pot yesterday, and prepared star anise, cinnamon, cloves, fennel, orange peel, licorice, bay leaves, peppers, dogwood, grass fruit and two kinds of peppers.

Soak all the spices in hot water for a while, then take them out and wash them.This is to kick up the flavors of all the spices.

He prepared a pot of stewed meat, duck, chicken, pork belly, tofu, tofu, eggs, dried bamboo shoots, vegetables, and wild vegetables he had picked and dried in the past.

Break up the duck into small pieces, break up the chicken into the same small pieces, and break down everything that needs to be put into the brine.Boil meat and eggs in hot water to remove blood foam.

Yun Man threw these chicken and duck skeletons and bacon into a clay pot and cooked a bowl of soup.

The most important step in the brine is to fry the sugar.Su style dishes always put more sugar than other dishes.

Stir-frying sugar is to stir constantly in a large iron pot.However, the cooperation between the new sous chef Xiao Xing'er and Hai Chao's pyrotechnic workers is not so good.Whether it is sugar boiled into brushed yam, or too much sugar boiled, it will be directly bitter.

It needs to be stir-fried several times to get the real sugar color.The real sugar color is like old smoke mixed with water.The color is bright, rosy and shiny, and it can smell sweet.

After the sugar color is fried, pour the boiled soup into the pot with water, then put the seasoning into a gauze bag, tie it up, put it in and cook for half an hour, and the soup can be cooked.

Soak all the washed meat, cook on high heat for half an hour, turn to low heat, then put in the fried tofu skin and all the vegetables, and cook all the dishes for a cup of tea.This pot of stew is done.

Su Yunman succeeded last night.These lo mei are soaked overnight in the marinade, and they are full of flavor.

Take out the tofu, eggs, chicken legs and duck wings, cut them into small pieces, and put them together to form a very delicious stewed platter.

Another dish is the white jade peanut that Xu Xiumei has prepared since this morning.Later, the peanuts are lightly fried in the pan.After the skin dries, wipe off all the skin.After scraping off the dander with a dustpan, soak it in white vinegar.

The price of this dish is not peanuts but white vinegar.The Su family's white vinegar was given by the chef of Sister Hu's house.She didn't know how it was done.

Another drinkable dish is water celery, which must be eaten in spring.At this time, the cress is the most tender, and the leaves are not bitter.Put a large amount of celery in water and bring to a simmer.After taking it out, it was too cold.This is a hot and sour drink.

Take a sip of wine and eat a bite of fresh and crisp celery, as if the whole spring of the Great Lakes is in your mouth.

Steamed wild vegetables, white meat with minced garlic, salted duck and other dishes are all made by two women in the kitchen.

Xu Xiumei was frying sweet and sour fish in front of the stove, and wiped her sweat with her hand.He said to Yunman who was processing the ingredients for the next dish: "Runman, can you go and deal with the goose?"

Su Genliang directly chopped a goose for his daughter and son-in-law.Now the goose has been marinated overnight and is waiting to be roasted in the oven.

Xiao Yunman nodded, feeling a sweat.She went out, lit the oven, took the goose out of the stuffing, stuffed two eggs, one or two bamboo shoots and a bag of spices into the stomach, and then sealed the whole goose's stomach with a bamboo stick.

Yunman is very skilled in the kiln now.She swept the ashes out of the kiln, put a stone slab on top, and put the goose straight in.

This kind of goose needs to be stewed for an hour to become a roast goose that is tender on the inside and charred on the outside.Then go back and make fish balls, roll them in watercress, and it becomes fish balls and watercress soup.

(End of this chapter)