pastoral beggar woman

Chapter 86 A Show of Cooking Skills (1)
"Don't look at it stupidly, do you really want me to cook all these dishes by myself? Even if you do, at least you have to help with other preparations."

As soon as Qin Shuang spoke, Ah Chen and the others, who were stunned, quickly rolled up their sleeves to help, because they didn't know what Qin Shuang was going to do, so they could only follow Qin Shuang's reminder to wash and cut vegetables and save them for later use, like cutting Qin Shuang was still responsible for the diced chicken and ribs.

Since it is a treat for guests, of course it should be as good as possible. Zhang Qiaoting's family is not as poor as Qin's family, but it can't be called rich. A vegetarian dish, vinegared cabbage.

There are four meat dishes, namely sweet and sour pork ribs, boiled fish slices, Kung Pao chicken, fish-flavored shredded pork, and finally a fish head tofu soup!

Add a little salt, cooking wine, starch and egg white to the sliced ​​fish fillets and stir evenly to marinate for a cup of tea. Put the cleaned chicken on the chopping board, take the breast meat and pat it loose, cut into small pieces of equal size. Add salt and starch, stir well, and set aside for later use. At this time, Ah Chen cut the tenderloin into thin strips. Qin Shuang took it and added salt, pepper, cornstarch and other condiments, and a small amount of water. If it is sticky, it is time to marinate a cup of tea for later use.

The general preparations are done, Ah Chen continues to chop some other required vegetables, Qin Tian has already lit the stove, Qin Shuang pours water into one of the pots, and then puts a little salt, and the other pot Put water in the same pot and pour the cut ribs. After the water boils, put soybean sprouts in the left pot, remove the foam on the right, add onion, ginger, garlic, star anise, peppercorns, a little salt, a few drops of vinegar, let Qin Tian Pay attention to the heat, burn the firewood to the left, and turn it to a low fire here, and simmer for half an hour.

Take out the blanched soybean sprouts and put them on the bottom of the plate for later use. Wash the used pot and boil the water, heat the oil, put in the marinated shredded pork and spread it out quickly, until the color turns white, put the shredded pork out for later use. Wash it again, heat the oil again, then add star anise, cinnamon, bay leaves, dried chili segments, peppercorns, etc. After frying until fragrant, remove all the ingredients and leave only the base oil, add ginger and garlic slices to fry the pan, put Add a little bean paste, then pour in half of the spices that were taken out before, and fry until the red oil comes out.Pour in an appropriate amount of water, boil the water, add soy sauce, salt, a small amount of sugar, and pepper to let it boil for a while.

Then pour the marinated fish fillets in, reheat a pan with the same oil on the other side, fry the pan with minced ginger and garlic, then add some bean paste and stir well, add the carrots cut by Achen in turn, stir fry the shredded wild rice, and then Add shiitake mushrooms, green peppers, green onions and spare shredded pork at the end. At this time, the fish fillet on the other side has changed color. Qin Shuang immediately pours it into the plate with soybean sprouts along with the soup. Take another clean pot and heat up the oil , Pour the other half of the remaining spices to force out the aroma, pour the oil on the fish fillets, and the first fish-flavored shredded pork is ready.

At this time, the shredded pork on the other side was about the same heat. Qin Shuang poured in the fish-flavored sauce that had been prepared in advance, and stirred it back and forth until it was almost as good as the boiled fish fillets.

Ah Chen and Qin Tian couldn't help sniffing their noses, salivating. Zhang Qiaoting, who was ordered not to do anything, looked at the two delicious dishes with sparkling eyes, and she just wished she could have a quick meal to have a good time.

Wash the used pot again, heat up the water, heat the oil, first put some peppercorns to fry the fragrance, then remove it, add the diced chicken and stir fry, then add the bean paste and fry until it becomes brownish red, pour some cooking wine, add ginger Stir-fry the garlic until it is fragrant, and quickly pour it in with Baitang, vinegar, soy sauce and broth, which is made from starch to thicken the sauce.After the juice boils, add peanuts, stir-fry for a while, and finally add a little green onion, and this Kung Pao Chicken is complete!
(End of this chapter)