Nongmen fierce girl head chef

Chapter 87 Tofu Feast (2)
After the deep-fried tofu is finished, Lin Yuan plans to make two dishes, one is stuffed tofu with meat, and the other is braised pork with bean paste.Braised pork is easy to say. The pork I bought before was stuffed with salt in a jar. Take out two pieces, wash them and cut them into pieces about the size of fried tofu.The meat stuffed tofu needs minced meat, so it is not good to use the meat in the jar, it is better to use fresh pork. Fortunately, I brought meat and vegetables when I came here today.

Lin Yuan cut a piece of fresh pork and chopped it up with a kitchen knife. The skillful and rhythmic voice was very pleasant.

Lao Fan really did what he said, not only brought pork and vegetables, but also other things, such as rice, white noodles, glutinous rice, brown sugar, and white sugar, and even two old hens.The small kitchen in their house was not big, but it was even better this time, with tofu first, and then these things, there was almost no place for Lin Yuan to settle down.

The old hen kept the stewed chicken soup for mother, and Lin Wei had already been locked up with the rabbits.After the little girl closed the hen, she ran over and whispered mysteriously in the elder sister's ear: "Elder sister, when the chickens were released just now, I touched the chicken's buttocks, and one of them seemed to have eggs."

Hearing what she said, Lin Yuan was also a little surprised, and continued to chop the meat, but it didn't affect her speech: "Keep that chicken, and wait for the other one for two days. If it lays eggs, keep it, and if it doesn't lay eggs, it will kill!"

Lin Wei was a little excited at first, but when she heard the elder sister's casual words, stay and kill, her little neck suddenly felt chilly, hey, what should her eldest sister do, she doesn't look like such a tough little girl, How can I get married in the future!
After chopping the minced meat, add salt and soy sauce to adjust the seasoning, and add an egg to mix it, the minced meat will be more sticky when the egg is added.Lin Yuan could smell the aroma of rice in the cauldron after making the stuffing.Take the rice out, re-wash the pan and drain the oil, and then fry the tofu cut into large pieces in the oil.Deep-fried tofu requires a lot of oil, and Lin Yuan was a bit reluctant at first, but seeing the two big jars of oil brought by Lao Fan, she didn't feel bad at all. Anyway, Lao Fan would give it away after eating. eat.

After frying the fried tofu, put it in a basin. She fried a lot of it. This fried tofu can not only be used for stir-frying, but also can be eaten in shabu-shabu. When it gets colder, she will prepare hot pot.It’s just that vegetables are needed to eat hot pot. Vegetables in winter can be compared to gold. While scooping out the used oil, Lin Yuan was thinking about how to eat fresh vegetables in winter. The greenhouse is impossible. , There is no plastic sheeting or glass here. It would be feasible to build a greenhouse, but the cost would be too high.

Off-season vegetables can't be completed overnight, so Lin Yuan didn't worry too much about it.She pokes a small hole in the fried tofu with chopsticks, and then she fills in the meat little by little. This kind of bean is so delicious that the meat is full, because the meat will shrink when it is cooked. Just like this, it took forty or fifty people to stop.After preparing these, she put oil in the pan again, put the meat stuffed tofu with the hole side down into the pan, first fry it slowly and wait until the mouth is sealed, then add soy sauce for coloring, and finally put Cover the fried tofu with water, then cover the pot and cook slowly until the juice is reduced by half. At this time, the fried tofu is tender and fragrant on the outside, and the meat is soft and waxy inside, which is the most delicious.

Then there are homemade tofu and mapo tofu, the recipe is very simple, Lin Yuan fried these two dishes in a short while.

The last is braised pork with bean paste. The most important thing about this dish is the method of braised pork. First fry the sugar color, then pour the meat in, stir fry with soy sauce and a spoonful of wine, and finally add water and simmer slowly until it is ready. It's time to add bean bubbles and stew for a while.Because this dish needs to be stewed for a long time, Lin Yuan made this dish last. By the time the braised pork was ready, they had already prepared the dishes and started eating.

(End of this chapter)