Future Food Whole Foods

Chapter 56

The lion's head is almost cooked. Pour the thickened gorgon into the pot to collect the juice, and a fragrant and soft lion's head will come out of the pot.

Now the last dish is still unprepared, Kung Pao Chicken.

Kung Pao Chicken is not called Kung Pao Chicken. Although the difference between the two is just one word, it also changes the original intention of this dish.

As a traditional dish of Sichuan cuisine, this dish has been handed down since the Qing Dynasty. It can be found in almost large and small restaurants, with different tastes.Luo Ying even ate it fried with bean paste, and the taste could no longer be called Kung Pao Chicken.

Dice the cucumber and chicken, cut the onion into sections, pinch the head and tail of the dried chili for later use, mix the diced chicken with light soy sauce, salt, wine, water and starch, and add soy sauce, salt, and white sugar to make a sauce in a small bowl.

Before making it, heat the oil first, pour a pound of raw peanuts into it, fry until fragrant, and take it out for later use.Of course, there is no need for so many peanuts, but she thought that fried peanuts are also a side dish, which is very delicious when dipped in salt and sugar, and can also be eaten as a snack.

Lured by the smell of peanuts, Bai Yin turned her head frequently, Luo Ying couldn't help but smile.

After frying the peanuts, pour out the oil, put the peppercorns and peppers into the pan, add the scallions, then add the diced chicken, add some cooking wine, stir-fry until the chicken changes color, then add the adjusted sauce, and finally add the diced cucumbers and Peanuts, stir well.Thicken the starch and collect the juice and it is ready.It took less than 10 minutes before and after.

The roasted leg of lamb in Bai Yin's hand over there has already begun to emit fragrance, and the surface of the lamb is slightly burnt yellow.

After copying the dishes, Luoying had time to cover and tie up the three coconut shells, put them into the pot, add water and start to stew.

She has been so busy going around, and now she can finally take a rest for a while, she took out the peanuts dipped in salt and sugar and started to eat them.

Hearing the voice, Bai Yin didn't dare to throw away the things in his hands, so he could only stare at her while eating with resentful eyes.

Luo Ying held back her laughter, and handed the peanuts to him.

Bai Yin glanced at Peanut and then at her.

"Okay, okay, I'll feed you." Luo Ying stuffed him with a few salted peanuts, and after he finished eating, he stuffed a few sweet peanuts, but he didn't expect him to love sweets.

After eating the sweet peanuts, he reached out and grabbed a handful.

"Like something sweet?"

Bai Yin nodded, stuffing a handful of peanuts into his mouth, his mouth was full of delicious food.

After eating for a while, seeing that the dishes were almost ready for dinner, Luo Ying remembered that she had forgotten to make the main course.

I quickly cleaned the pressure cooker and put the rice on the pot.Because she exchanged too much milk, she poured some milk into the pot, and then breathed a sigh of relief.

Cooking a meal was like fighting a war. I was tired. When I stopped, I realized that my back was soaked in sweat and my hair was sticking to my face.

And the roast leg of lamb that has been roasted for a long time is almost the same, the surface of the lamb turns burnt yellow, and the meat becomes tighter.The pine wood under the grill was burnt to ashes, green smoke was emitting slightly, and a faint woody fragrance wafted up.

Bai Yin was still strictly following Luo Ying's instructions, flipping the iron fork every 3 minutes.

After the wood was burnt out, Luo Ying brought up the roasted leg of lamb, sprinkled another layer of pepper and chili powder while the skin was still hot, and then took the leg of lamb with a knife and put it on the plate.

After being boiled, the meat of the roasted leg of lamb is tight on the outside and tender on the inside. It tastes juicy and juicy. Because it is baked with pine wood, it smells of a special woody aroma. Take a bite, and then bite into the shiitake mushrooms and Onion, the fragrant taste dilutes the slight sandalwood smell of mutton.

The stewed eggs in coconut milk in the pot over there is almost ready, and the water is already gurgling out.

She hurriedly turned off the fire, told Bai Yin to watch the pressure cooker, and got into the house.

(End of this chapter)