The leisurely life of rebirth.

Hughes said in shock, "Doctor Fang, this peach is really good! It's as good as the honey you gave! It shouldn't be said that the effect is better!"

"It's just that in this weather, how can there be such fresh peaches! It looks like they were just picked." Fei Si muttered.

Everyone who heard what he said thumped in their hearts. Before Fang Monan and the others explained, Mobei smiled and said, "Fez, have you forgotten the big peach grove on my farm! You can eat as much as you want! "

Grandma breathed a sigh of relief, and continued, "That's right! After the peaches are ripe, they are specially kept in the cold storage to keep them fresh until now, just to eat them during the Chinese New Year."

Grandma murmured in her heart, this girl Nannan really planned it a long time ago. When she planted fruit trees, peaches grew the most. [

Mother Fang laughed, "My peaches are big and sweet. Fruits! Eating too much is good for your health! By the way, when you leave, take some for Xiaoyan, Dabao, and Erya."

"Oh! Hehe...then I can eat more, that's fine!" Feith smiled obsequiously.

"Don't worry! Enough!" Fang Monan said with a smile. "Okay, Hughes, let's sing! I'll make lunch!"

Mo Bei rubbed his chin with his fingers, and looked at Fang Mo Nan with a half-smile, and saw that her heart was "fizzy", the older the girl, the smarter she was, Fang Mo Nan got up and left.

Fang's father and Fang's mother looked at each other, and Mo Bei blinked his big dark and deep eyes a few times. His eyes were black like stars, wise and calm, and there was a treacherous smile on the corner of his mouth. The standard has become a fine little fox.

It's Fang Monan's second place, but it's better to be smart when you're away from home!Not to be bullied, so that they can feel at ease.

On this important day of the New Year, chicken, duck and fish are inseparable. One is to reward yourself with delicious food and drink, and the other is to worship the ancestors and thank you for your kindness.The fish among them are more than enough every year.The days of big fish and big meat are booming, which is a good sign.

"Chicken and fish can't make a feast" and "meat can't make a feast." From the common sayings, it can be seen that chicken, duck and fish are too common ingredients, and they probably haven't disappeared from the human table since they were eaten.

As for the countless ways to do it, everyone who is familiar with it can count them out. Because it is so common, whether it is done well or not is a test of the skill of the school chef.

Hughes held a 'concert' just to attract everyone's attention.

Fang Monan finished processing the ingredients with a wave of his hand. Soon the chicken, duck and fish meat had been preliminarily processed.The fish is also slaughtered cleanly.

Fang Monan cooks three-cup chicken, stewed duck soup, steamed fish, and white meat with garlic paste. He can't just eat big fish and meat, but also vegetables.All of them are imported products, and these exotic vegetables are more suitable for Hughes and the others, and there is no sense of disobedience!

Fang Monan finished his busy work in the kitchen, the time was just right, and everyone sat at the dining table together.Looking at the "color" and fragrance of the feast, I am so greedy that I salivate.

"This is a table-style Three Cup Chicken!" Hughes said.

"Good eyesight!" Fang Monan laughed.

"I saw the basil!" Hughes continued, "It's called basil in life, it's very common in Western food, and it goes especially well with tomatoes; the leaves are warm and used to prepare Italian dishes. It has a unique taste when mixed with garlic and tomatoes. Taste."

Huston continued after a while, "In Taiwan, the nine-story pagoda is a widely used spice. There is a saying in the countryside of Taiwan: nine-story pagoda, ten miles of incense."

Fang Monan continued, "No, the most important thing about Three Cup Chicken is to put the basil leaf at the end! It is also called 'Golden Buchang' in the "Chao" dish. Basil is an annual herb of Labiatae basil, and its flowers are multi-layered towers. It is called Basil. Its leaves, stems and flowers have a strong smell of star anise. It is also called orchid basil. It also has "medicinal" value. , the effect of detoxifying and reducing swelling.”

"When you talk about Three Cup Chicken, many people will be used to crowning Taiwan in front, and they think it is a Taiwanese dish. In fact, it is a famous dish in Jiangxi Province. It just became more famous after it was introduced to Taiwan. Its origin is related to the national hero Wen Tianxiang. Related." Mr. Lin said with a smile. [

Feith sucked his saliva and said, "Looking at the ruddy and bright color, it makes people appetite, I'm sorry!"

Everyone pursed their lips and smiled, and grandma laughed and said, "You're welcome! Eat them all!"

"Mmm! The chicken is soft and tender, and the sauce is rich and fragrant." Feith said after tasting it. "Why is this called Three Cup Chicken!" He asked with raised eyebrows.

"Let me explain this." Hughes said with a smile, "Three cups is because when cooking chicken nuggets, add a cup of soy sauce, a cup of vegetable oil, and a cup of rice wine, without adding soup, and directly stew the chicken nuggets slowly. After cooking, the aroma is strong, which will greatly increase people's appetite."

"Why does this soup have a 'milk' flavor and a sweet wine aroma." Ni Baohong squinted and said, "It's delicious!"

"The soup is white and mellow, delicious, the duck fat is bright yellow, and the meat is crispy and mellow!" Feith said. "There must be milk."

"That's not nonsense." Hughes gave him a blank look.

"Wash the duck and steam it in a pot, put fruit wine in the middle, steam the wine dry, add the wine to the duck meat, beat the chestnuts into a paste, cook with the duck, add milk, the taste is delicious and mellow, sweet and has the aroma of wine."

Mr. Lin was taken aback, then smiled, "You are right. Steaming meat with wine is a Cantonese style, and the stewed chestnut milk soup is clearly a Western style. This stewed duck soup is a fusion of Zhongxi!"

These foodies only know delicious food, they are absolutely right for the taste, how could Fang Mo Nan put so much effort into these dishes.

"This..." Hughes stared at the fish fillet picked up by the chopsticks, which turned out to be as thin as a cicada's wing and transparent.

Everyone picked up the steamed salmon, which was as thin as a cicada's wings, and looked at the whole fish with all the tails and tails on the fish plate, as if they didn't move much.

Hughes ate it unceremoniously, with a surprised expression on his face, his eyes instantly became round, and he quickly turned his head to the side, and sneezed indecently!

Fang Monan hurriedly handed him a tissue, and Hughes wiped it shyly.

Ni Baohong asked curiously, "How is it? How does it taste!"

"It's amazing! Look at what I'm doing, eat it quickly!" Hughes dropped his chopsticks and went towards the salmon again.

Ni Baohong and the others looked at the fish fillets in their hands and put them into their mouths one after another.

"Ah!" The fat man hung his head under the dining table and sneezed loudly!

Hughes handed him the tissue, and the fat man took out the tissue, "rubbed" and "rubbed" his nose, and looked at Fang Monan 'sadly', as if you didn't say it earlier!

"So it's mustard!" Father Fang laughed.

Fang Monan met the fat man's eyes, and shrugged innocently, "How do I know you can't stand mustard, I don't put much."

"Fatty, you can't stand it, you still eat!" Jian Huixin said with a smile. [

"It's very enjoyable!" The fat man also quickly continued to pick up the fish fillets.

In the crowded chopsticks, a piece of salmon quickly went down halfway.But the sneeze didn't come back.

Fang Monan smiled lightly, "This fish dish costs 365 knives in total. After marinating with soy sauce, spread wasabi on the surface to get the fresh taste of Japanese-style sashimi. I'm afraid some people are not used to eating it raw. The steam rolls up."

"How is it? Does it taste good!" Fang Monan asked.

"Nannan, you don't need to ask. You can see how the fish plate is upside down! You will know how it tastes." Grandma said with a smile.

"This is taken from the Japanese way of eating." Mr. Lin said. "However, after steaming, we cleverly made it acceptable to us who are not used to eating it raw."

"En!" Fang Monan nodded.

Japanese food mostly uses raw food, and the ingredients are natural and original, extremely fresh, but there is a fatal weakness, because it is raw food, the food nature is cold, which is not good for the spleen and stomach, so you should not eat more.

"Oh! I understand. When I usually eat cold vegetables, I like to blanch them in boiling water. It will not affect the taste at the same time!" Grandma clapped her hands.

Although Mr. Lin is not a chef, he has never eaten anything with this mouth, but it is not as simple and relaxed as Nan Yatou said. The fish fillets are as thin as cicada wings, and the slices are thin but not scattered, which shows that the heat is just right, and the fish is not cooked. In order to completely dissipate, this knife skill, this grasp of the fire, has been so subtle, it is really...

Mr. Lin said with emotion, "Nannan, I've put in a lot of thought today. Four dishes, one Taiwanese style, one Western style, one Japanese style, and the last one!"

"Don't worry about the last Chinese style!" Fang Monan said with a smile. "Garlic white meat is a very suitable dish for men. It has a strong garlic flavor and is fat but not greasy."

"This is Lizhuang white meat!" Mr. Lin said, seeing that everyone was confused, he continued, "Lizhuang white meat, choose "Changbaishan" or "York" or "Berkshire" pork with thin skin, tender meat and proper fat ratio. Made with a variety of sauces, it has the characteristics of refreshing fragrance, fat but not greasy, and chewing residue."

"Berkshire pigs. One of the famous breeds of pigs, the origin is the British Berkshires. The pork tastes tender, sweet, fat but not greasy. It is the world's famous top pork." Fang Monan explained the source of pork.

"Pfft... pigs still have grades, in my opinion they are all meat!" the fat man muttered.

"Of course, otherwise, why do the top French western restaurants say they were airlifted from France." Fang Monan said with a smile, "Aside from the gimmicks, they are also authentic."

Fang Monan went on to say, "The raw material of garlic and white meat is the part of the pig's hind leg after the first cut of the 'buttocks' is removed. It is commonly known as 'two cuts of meat'. Each pig only weighs about three kilograms. Because the meat quality of this part Good, well-proportioned fat, less soaking. After cooking, the fat is tightly connected without delamination and separation, giving people a beautiful appearance."

Ni Baohong picked up the rolled round slices of meat, put them on her own plate, spread them out, and picked them up again, "This is comparable to the fish slices as thin as cicada's wings just now, and you can see it when you look at it." The figure is gone. This knife is absolutely perfect."

Ni Baohong dipped the meat slices into the secret sauce, which was fresh in color, rich in aroma, light in oil, and a strong aroma of garlic came out.

Then put it in your mouth, you will feel refreshing and refreshing, fat but not greasy, with a poor aftertaste. After eating, you will feel amazing and will never forget it for a long time.

Since it is a man's dish, all of them are meat tigers, and the speed of chopsticks is called the fastest.Others are not slow, rushing to eat is more delicious.

Ps:

Ask for pink at the end of the month, please!

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