Reborn 1980 Rich Wife

Chapter 308
But this is to marinate the elbow first.

If you don't have enough time, you can only make sandwiched pork and roasted white meat.

Don't cut the meat with even fat meat from the middle, but cut a big opening, and fill the gap between the meat and the meat with the prepared bean paste.

Then come to the steamer to steam for a period of time, and then it can be made into meat with sand.

The process of this dish is also a bit cumbersome, and the bean paste filling must be prepared.

It's not as simple as burning white.

Therefore, Lin Fang finally gave up making Dongpo elbow and changed to making roasted white pork.

That is to say, take a whole piece of evenly fat and thin Baole meat, spread the skin of the meat with honey, and then fry the whole piece of meat in hot oil.

Fry until the skin is golden, and a hard shell has formed, remove it.

Scrape off the broken skin, cut the meat into even thin slices, put them in the bottom of the bowl, add sprouts on top, and steam them in a steamer for about an hour or two.

This burning white will exude an attractive fragrance.

Lin Fang thinks that this dish is quite unique and can be used to entertain guests.

The next step is to make fish.

Afraid that some customers would not like spicy food, Lin Fang naturally cooked sweet and sour fish.

Clean the whole fish, remove the gills, remove the scales, cut open the belly, take out the internal organs, and throw it away.

Only one whole fish was left.

On the body of the fish, cut out patterns evenly.

The fish fried in this way will look like a blooming pine cone.

Therefore, this fish is also called squirrel fish in some places.

After the fish is processed, the whole body of the fish is coated with the thick powder liquid mixed with egg white, so that it is suitable for frying in a hot oil pan.

When the fish covered with gorgon powder liquid is put into hot oil, you can see that the gorgon powder liquid on the fish condenses into a golden crispy coat when heated.

When the whole fish comes out of the pan, it is really like a pine cone, layered on top of each other, which is really beautiful.

After the fish is done, it cannot be served immediately.

The sweet and sour sauce has to be prepared, by mixing sugar and vinegar juice in a certain proportion, and also using gorgon powder to make a rich and sticky juice.

Sprinkle it evenly over the whole fish and it's squirrel fish.

Lin Fang was cooking methodically in the kitchen.

Yang Zhen on the side was dumbfounded.

She couldn't believe that a girl could be so skilled.

Of course, Lin Fang not only prepared hot dishes, but also some flavored cured meat.

That is to say, cook the sausages and bacon prepared at home in clear water, slice them, and put them on a plate to make a cured meat platter.

Usually this kind of cured meat platter has bacon, sausage, cured pork tongue, and cured pork liver, commonly known as air-dried.

This kind of cured meat platter belongs to cold dishes.

After serving, it is especially suitable for drinking people to drink.

You can eat slowly without worrying that the food will be cold.

Because it is cold dish itself.

As for beef, it is natural to choose stewed and fried.

The part with beef tendon is cut into pieces, blanched to remove the blood, and put into the pot.

Use a pressure cooker if necessary.

The pressure cooker at that time was a very old-fashioned aluminum pressure cooker, not an electric pressure cooker, and could only be stewed on the fire.

However, because of the pressure, the food can be softened faster.

For ingredients like beef that are not easy to stew, you can only use a pressure cooker, which is more convenient.

Fortunately, Xia Yang's kitchen still has these pots.

Yang Zhen helped Lin Fang get the ingredients.

While Lin Fang and Yang Zhen were busy in the kitchen, they were in another room in the courtyard.

That is, the living room of Xia Yang's family welcomed the guests for today's dinner.

(End of this chapter)