Farmhouse cooks have space

Chapter 357 He Shilei Gets Married 3
The last big dish is chicken, but the chicken is the cooked chicken that she marinated yesterday. After warming it up, she cut it up and put it on the plate.

Then carved a few small flowers with carrots and put them on the plate, making the whole dish look more eye-catching.

Several people helping in the kitchen, looking at the radish flowers she carved, came over curiously and said, "He Miao, your hands are too skillful, you can carve such an insignificant radish into a flower, and you can't do it." Amazing."

"You guys, it's just that you didn't think about it. If you think about it, you might be worse than me." He Miao replied while busy.

"That's not the case. Look, I can't cut a cabbage as well as yours." He Xiaomei said unhappily.

"Aren't you much better now than before, so take your time." He Miao glanced at him and said.

"It seems that you have to work hard to do anything." Hearing what she said, everyone looked at He Xiaomei, seeing her clumsy appearance, and finally shook their heads to stop trying to steal the teacher.

However, she didn't leave when she was done with her work, but looked at her as if she was threading a needle, quickly carving small flowers one by one.

After she finished all this work, He Shilei also brought the bride back.

So He Xiaomei and a few good friends went out to see the bride, and only He Miao and two older uncles were left to help light the fire.

One was chopping minced meat on the side.

And He Miao turned around and quickly picked up the cabbage and started cutting it.

When it was time for the meal, the tamales were just out of the pan, and after they started serving the dishes.

He Miao first fried a piece of Mushu pork, then vinegared cabbage, and finally stir-fried jelly with minced meat. The purpose of frying this dish was actually to drive a jelly that is not very popular now.

The last dish is the squirrel mandarin fish. First, roll the fish head and meat evenly with dry starch, put the meat in a pot and deep-fry until golden, then take it out and place it on a plate.

Then leave the bottom oil, put the scallions and stir until fragrant, remove it, add garlic, diced bamboo shoots, diced mushrooms, and soaked peas and fry until cooked, then add the soup made with sugar, balsamic vinegar, wine, salt, and starch. Then change the heat to high and cook until thickened, then add a little lard and shrimps to mix, and finally pour sesame oil on top of the fish.

In fact, when making the sauce, you should add some tomatoes so that the color will be more beautiful, but after coming here, she has never seen it, so she can only take it easy.

When the squirrel mandarin fish was just served, it immediately aroused everyone's curiosity, especially those who came to see off the relatives at the table of the bride's natal family. The bride's sister-in-law immediately asked: "What kind of fish is this? Why does it look like a hedgehog? How can it be?" Didn’t I dare not recognize this fish head when I saw it?”

"It doesn't matter what kind of fish it is, let's eat it while it's hot. It won't taste good when it cools down." The other older man looked at her face who had never seen the world, and suddenly said a little unhappy.

After finishing talking, I ate with chopsticks and started to eat.

After the rice was served, the bride's sister-in-law breathed a sigh of relief and looked at He Baishi and He Rong, who were accompanying the guests, and asked, "Do the two in-laws know where the chefs are hired by the in-laws? Not only the dishes are delicious And it’s also eye-catching, and I’ll ask him to help with it when I have a chance in the future.”

"What kind of chef is it? My niece, her daughter He Miao, made it. But she won't go out to help people cook easily. You should hurry up and stop thinking about it." He Bai smashed it He said with a satisfied face.

(End of this chapter)