Future Food Whole Foods

Chapter 45

Taking advantage of the steaming time, she cut a part of the pork into shreds, washed it and put it in a small basin, sprinkled some starch into the basin to ensure that every shredded pork was covered with starch, and then added another pot Put the water on it, and put sliced ​​ginger and dried vegetables.

The other part of the pork was also cut into shreds and then cut several times crosswise. It became small pieces of meat. She mixed it with cooking wine, white sugar, and light soy sauce. She washed the eggplant again, cut it into oblique sections, and marinated it with salt for a while. .Crush the peanuts with a knife for later use, and put the onion, ginger, garlic, sesame vinegar, light soy sauce, and white sugar into a bowl for later use.

All the ingredients are ready, now just wait for the pot to open.

It's just that the ingredients needed for smooth muscle soup are not enough, she thought for a while, got into the system and went to the vegetable section to look through.

"What are you looking for?" 1578 couldn't help asking after seeing her buried in her eyes.

"Sweet potato fans, don't you have this yet?" she asked.

"Yes, of course." 1578 pursed his lips, moved his fingers, then grabbed the corner of her clothes and led her to the dry goods place.

"Yes? I came here today, but I didn't see any fans." The dried vegetables were picked up in the dry goods area, but I didn't see any fans at that time.

"You're blind." 1578 said bluntly, pointing to the shelf on the bottom shelf, "That's right, you can't blame me if you didn't see it."

Luo Ying didn't think much, happily exchanged some fans and went out.After she went out, 1578 leaned against the shelf and sighed, and the sweet potato vermicelli on the shelf behind her disappeared.

Sweet potato vermicelli is called fine powder in their hometown, and there is also fine powder made of potato flour, but the color and taste are different, and she prefers sweet potato flour.

Different from vermicelli on the market, this kind of powder is slightly thicker, usually made into large bundles, and the color is slightly brown, while the color of potato powder is whitish.

After changing the fans, she soaked the fans in a small basin and waited.

I don't know how long it took, but the two pots started to smoke, and the sound of gurgling and gurgling kept coming. Soon, the water in the pot on the right boiled, and the lid on the top moved.

She put the flour-coated meat in and stirred it up little by little, and put in the vermicelli that had been soaked for a while.

The pot on the left was also on, and it had been on for a while. She turned down the heat and waited for a few minutes before opening the pot.A large amount of smoke burst out instantly.

Behind him, Baiyin has returned, dragging a lot of things in his hand, he squatted on the ground and fiddled violently, those seemingly extremely hard metals were deformed at will in his hands.

Luo Ying only looked at it with interest for a few times before she had to turn her gaze back. The rice crust was almost steamed, and the part that was attached to the edge of the pot was burnt and turned golden.

She looked at the three-yellow chicken cooked below. The soup was covered with a layer of yellowish oil, and the chicken turned tender white. When she tried it with chopsticks, the chicken was cooked through.

Take the chicken out quickly and throw it into cold water to soak.

Then she picked up all the rice crusts, poured the chicken soup into a bowl, and then started to process the seasoning.

As one of the cold dishes in Sichuan cuisine, Saliva Chicken naturally has the spicy, fresh, tender and refreshing taste of Sichuan cuisine, so the seasoning part is particularly important and complicated.

Stir-fry the pre-crushed peanuts and sesame seeds in a pan. After frying until fragrant, serve it out. Then add pepper and fry together. In an instant, the pungent smell will waft away.

(End of this chapter)