Future Food Whole Foods

Chapter 99

Duck meat is cool and sweet, which is very suitable for people with internal heat. Southerners like stewed duck soup to nourish the body.Duck is delicious and difficult to stew, so it must be processed first.

After the oil pan is heated up, add the scallions and ginger and sauté until fragrant. Pour the duck meat into the oil pan, then remove the fried scallions and ginger, and fry the duck legs on low heat until the duck legs are golden brown, and fry out the excess fat.Then add an appropriate amount of white wine soy sauce and a little vinegar, then pour in enough water to cover the duck legs, turn to high heat and boil, then turn to low heat and start to simmer, and simmer for nearly an hour to collect the juice.

While waiting for the duck to cook, she started handling the shrimp.

Pinch the head and tail of the shrimp, remove the shrimp line, and cut the back.Mix the shrimp with onion, ginger, garlic, dried chili and peppercorns, pour in an appropriate amount of cooking wine, light soy sauce and a little salt, mix well, and marinate for 10 minutes.

The yam and radish soup moistens the intestines and nourishes the lungs, and the taste is very delicious after adding scallops and lean meat.

After the yam is peeled and cut into pieces, put it in vinegar water immediately for later use. Yam is easy to oxidize, and putting it in vinegar water can prevent oxidation and discoloration.Wash the radish and cut into pieces, wash the scallops and soak them in hot water to release the flavor.

After the lean meat is washed and cut, pour water into the pot, boil the ginger slices and lean meat, scrape off the foam, and add yam, radish and scallops.After the fire is boiled, turn to low heat and simmer for half an hour, add salt and serve.

These few dishes are all dishes that need to be waited for. The fire on the stove is a little hot, so she has nothing to do for a while, and leans against the stove in a daze.

Baiyin had already dug up the soil for more than one meter, and his whole body was sunk in the pit.

A few weed rats were chirping and arguing around him, and Baiyin answered occasionally.Ah Da jumped up and down, pawing and pulling the shoveled soil with his short claws, his tail raised high.

Ah Er shyly rubbed over to Ah Da's side, his tail entangled with its tail, and was pulled by Ah Da all at once, and fell to Baiyin's feet.

Luo Ying couldn't help laughing as she watched, the excitement around her became more and more lively.

The smell of rice slowly wafted out, Bai Yin looked up at the smoking pot, then at Luo Ying who was looking over, and continued digging with his head down.

Not long after, the yam and radish soup was almost cooked, and there was a gurgling sound in the pot. After I tasted it, the radish and yam were a little sweet, and the soup was very fragrant.

This soup is very simple to sit up, and it is easy to use even if you don't know how to cook.Carotene has the effect of regulating the stomach and invigorating Qi, and it tastes healthy and delicious.

Tasting the taste, Luo Ying couldn't help admiring how good her craftsmanship was.

Added some salt to cover the soup in a large bowl, and brought the marinated shrimp over.

Put oil in the pan, add dried chili and Chinese prickly ash, add minced ginger, pour in the marinated shrimp and stir-fry until the color is golden, then pour in an appropriate amount of soy sauce and salt and stir-fry twice to serve.

If you have fried peanuts, it is also delicious to add peanuts.

The fried peanuts last time were highly praised by Bai Yin, she hesitated for a while, she still heated up the oil and fried the peanuts.

The peanuts out of the pot are still dipped in salt and sugar, and then poured in vinegar. The peanuts soaked in vinegar are also very delicious.

Peanuts are divided into thirds and placed in small dishes for side dishes.

The rice was cooked, and the burnt aroma overflowed from the pot. I turned off the fire, and looked at the five-flavored duck. The soup in the pot was almost collected. I added a spoonful of rice vinegar, and stewed it for a few minutes. Cut the stewed duck legs into pieces with a knife.

After cutting into pieces, pour the little soup remaining at the bottom of the pot on the duck, and this dish is ready. The duck is red in color, bright in skin, crispy, tender and fragrant, and is very suitable for eating in summer.

(End of this chapter)