Jinghua little cook

Chapter 47 Fried Tenderloin

When you talk about eggplant, you can't escape the word "鲞".

What do you mean?

Delicious small fish jerky is also!
Therefore, eggplant is equivalent to delicious dried eggplant.

"This is a character created by King Wu in the Spring and Autumn Period when he was fishing for food."

Bean Sprout took a bite of the pancake and said in admiration, "A Ling is not only good at craftsmanship, but also knows many allusions, which is amazing!"

He glanced at Liang Chen.

Bean Sprouts rivetingly said inwardly: Listen, you can steal skills but not knowledge. Ah Ling's skills are far more than just a few innovative dishes on the menu!

Liang Chen swallowed his saliva: He heard it clearly, and privately thought that although King Wu is a foodie, sister A Ling, who knows the knowledge of food like the back of his hand, must also be a foodie!

Lu Xiling snickered.

Fighting openly and secretly between children is really childish.

She turned around and grabbed the chicken essence from the brown cup and sprinkled it in the meat bowl.

Speaking of which, this cup of chicken essence has something to do with eggplant.

How did Sister Feng introduce [Eggplant] in "Dream of Red Mansions"?

Feed the diced eggplant with the chicken soup that has been simmered for an hour. As for the chicken?No more!

Just listening to it makes me feel extravagant and desperate, it's a shame to waste it!
No wonder their family will fail.

Lu Xiling took the essence and discarded the dross. After the eggplant was made, the chicken was not willing to throw it away.

Most of the little fat chicken is made into chicken floss, which is reserved for porridge in the morning.

The chicken breasts left alone are torn into small pieces and cannot be cut, otherwise the taste will be reduced by half. Then the rolling pin is pounded into a paste shape, sprinkled with salt and marinated. There was no oven in ancient times, so the little chickens can only be sunbathed.

The same is true for shiitake mushrooms and rock sugar. Finally, they must be ground into powder and mixed into ginger powder.

Mushrooms mixed with seasonings are so tempting. The gluttonous Lu Xiling washed another pot of skewers and made a meal of grilled shiitake mushrooms.

The bean sprouts were not enough to eat, so she skewered some chicken skewers and mutton skewers. One of the pistol legs was fried and mixed with cauliflower.

Speaking of delicious food, bean sprouts suddenly remembered.

He clapped his hands and said, "The fried chicken legs are crispy on the outside and tender on the inside. When you bite into it, your mouth will be full of oil. It's as delicious as soft fried tenderloin!"

Mouth is a bit greasy and crooked.

Lu Xiling shook her head: "Neither nor—"

How could the soft fried tenderloin given by the system be something in the pool?

While marinating the meat, Lu Xiling was not idle, and looked at the fish fillets that Liang Chen had cut.

There is still a certain distance from being as thin as silk, but there is no shortcut to the skill of knife work except hard work, and children who are not old enough to cut like this are considered outstanding.

Think again about his situation.

Alas - that's all, untimely compliments will only make Aunt Li feel sorry for her son even more.

Liang Chen packed up the fish fillets, rubbed his hands together and looked at Lu Xiling.

Lu Xiling hurriedly encouraged: "It doesn't matter if the fish is thick, some people like it with a full taste. The key is that the fish must be fresh enough, and the seasoning must be strong enough!"

After the fish was marinated, Lu Xiling put away a plate in her hand, and proceeded to the next delicacy - one of the eight major dishes of the Qing Palace, peony fish fillets named after boiled cabbage.

Slices of fish are dipped in starch and beaten repeatedly until the arms are barely lifted, and the fish fillets are ready to be deep-fried.

Frying is also time-consuming and troublesome, and it needs to be fried piece by piece.

The sound of zi la la came, and round oil bubbles appeared around the fish fillets.

Liang Chen asked curiously, "Can't we bomb together?"

Bean Sprout glanced at him, Liang Chen retracted his chin, speechless.

Soon, Liang Chen could tell without asking, that the fish fillets really couldn't be fried together, because they couldn't take care of them!
Each piece of fish fillet must be shaped into a petal shape with bamboo chopsticks, with the same angle and consistent opening and closing. If it is too straight or too curved, it is unqualified.

Fortunately, Lu Xiling didn't want to rely on one dish to eat her fill, so she only fried enough for one flower and gave up.

In fact, in serious court cuisine, no matter the dishes or the dishes, the even number is usually auspicious, but this is her territory, and she has the final say.

One flower is enough.

"Hey, what's on this white porcelain plate, why do you treat people like this?"

"It's Peony." Liang Chen replied.

"Peony?" Aunt Li looked left and right, admiring for a moment: "Lifelike, lifelike! Listening to you say so, it is exactly the same as our family's rich peony! It's just the color, not red enough..."

Bean Sprouts wrapped her arms around her to prevent Aunt Li and Liang Chen from getting too close.

The peony flower is very fragile, it should break if touched.

"Aunt Li, please sit down quickly and don't touch me."

Aunt Li didn't argue with the child, she pulled Liang Chen to sit down together, and asked about the ingredients on the plate.

Bean Sprout pointed and introduced: "The petals on the top are fried fish slices, and the torus below is mashed yam."

"What about the stamens?"

Liang Chen smiled: "Aniang was so scared and confused by this dish, the inside is clearly shredded carrots, I cut it."

When Aunt Li heard that her son had cut it, she felt a little proud for some reason, and held the doll's face and rubbed it several times.

Bean sprouts pouted and said, "What's so amazing, I mashed the yam paste!"

"Yes, the yam pounded by Miss Bean Sprout is delicate and tender, without any grains, and milk is added in it. Mommy will try it later."

Liang Chen was turning around, handing Douya a pair of flattering eyes
Bean Sprout blushed, and jumped back to the kitchen awkwardly.

After another quarter of an hour, several people waited eagerly, and finally waited until the last soft fried tenderloin was served on the table.

Evening food becomes supper.

Aunt Li felt that the meal was worth the wait!
The deep-fried flavor of the sautéed pork can easily cover the smell of other dishes. The tender red pork tenderloin is deep-fried at high temperature, and the surface looks very crispy and tender, revealing an unusual whiteness.

Looking at other dishes, the peony fish fillet is amazing enough, needless to say, even the fried bacon with garlic sprouts that his son learned to cook, the scrambled eggs with grandma’s vegetables, and the fried bamboo shoots with dried plum vegetables are also very similar. What about the cook.

The boy lowered his head in embarrassment.

Because it was a family banquet, Lu Xiling didn't pay much attention to it, and just called out to eat.

Bean sprouts took a mouthful of rice, because the compliment just now didn't make Aunt Li's self-esteem go back.

But as a die-hard fan of Lu Xiling, the little girl took it for granted that the dishes made by A Ling were more delicious, especially today's soft fried tenderloin, which exceeded everyone's imagination of fried food.

White, tender and soft.

Take a bite, fluffy and dense, and the skin of the tenderloin melts in your mouth.

Before the little girl could feel the taste stimulated by the first layer of taste buds, the second layer of freshness followed closely, sweeping the mouth in an instant.

Liang Chen also felt the same way.

Different from the ghee version of tenderloin that I have eaten in the past, the plate in front of me tastes soft but not lumpy, fat but not greasy, everything is just right.

This is definitely not an effect that ordinary cooks can make.

The young man had never tasted such a pleasant surprise. After swallowing a piece of meat, his eyes were already a little bit flustered.

"The meat is rich and the skin is soft. Not only does it look clean, but it tastes delicious too. Sister Ah Ling is so healthy!"

Before Lu Xiling said anything, Bean Sprout became proud first, and gave Liang Chen a look of "this is just the tip of the iceberg of my A Ling's technology".

Lu Xiling smiled.

Speaking of today's dish, Bean Sprouts should be most grateful to Mr. Yonglang, without the manual egg beater he made, maybe she would have to eat this meal on her stomach.

(End of this chapter)