Life is a Game

On the first day when the brothers met, the old man took Jiang Weiming to visit the pigsty, vegetable field, chicken farm in the next village and the vegetable market in the town, and visited all the source areas of the ingredients.

City Z is a small third-tier city, but small cities are better than small cities with less pollution, especially in the countryside. Green and pollution-free vegetables are everywhere. The chickens in the chicken farm next door are free-range semi-native chickens. If you choose, you can buy high-quality vegetables that Jiang Jiankang can't buy in A city.

Although Qiujiang Weiming also lives in the countryside, it is a countryside close to the provincial capital of Shudi, and the countryside beside Z City is not a property at all.

In the evening, Jiang Weiming originally wanted to cook, and the old man refused to let him, so he must make a good table for the third brother to taste and taste, to show the results of his own cooking experience in these years.

There was a family in the village who had just killed the pigs two days ago. The pigs were well-produced. They were fat and strong. The old man bought a front hoof and a hind hoof. in. The rest of this forefoot, the old man happens to be a maple hooves tonight.

After Grandpa Tong arrived in Modu that year, at the beginning, he was in a restaurant kitchen, and the master of the restaurant, Fu Ai, was eager to teach him the Fengdi Dingchi. But the good times didn't last long. At that time, the demons were in a chaotic economy. Various currencies, inflation, and their severity were serious. The restaurant owner could not afford to pay taxes. The restaurant closed down. The old man lost his job and went to other places.

Maple scallions belong to this dish. This dish is famous for its thick oil and red sauce, and loves to keep the original flavor of the ingredients, but that is a long time ago. Now this dish has a Jiangnan flavor, and it has begun to transition to a light and refreshing taste, especially when cooking. In love with sugar, but still mellow and delicious.

In Jiang Feng's memory, the old man didn't seem to have done Feng Feng Ding Hoof, it might have been done but he didn't remember. The elbow has a variety of methods. Dongpo elbow, rock sugar elbow, tiger skin elbow, crystal elbow flower, maple hoof hoof, what else is the elbow? Can give you flowers.

For example, the Dongpo elbow made by Jiang Jiankang has almost nothing to do with borrowing the name of Su Dongpo and Dongpo elbow. It is also possible to call Jiankang elbow with a thick skin.

猪 Wash the pig's elbow to remove the fluff. After hanging and washing, adjust the tube bone, and then carefully remove the thick blood vessels. The old man has great strength and does not spend his eyes. It is very easy to do. The remaining tainted blood can be removed by passing the pork elbow through a few waters quickly, and no odor will be left.

Trim the white pork elbow neatly, put it into the pot, pour the brine left over from the braised pork, add soy sauce, rock sugar, rice wine, cloves, cinnamon, **** slices to fishy seasoning, boil over high heat and simmer on low heat . In this way, slow stew will not only make the pork elbow soft and rotten, but also make the marinade better absorbed by the pork elbow.

The pig elbow was squatting in the big iron pot, and the old man could smell the smell to judge the heat, so let it be stewed slowly, and go to do other things by himself.

When the young Jiang Weiguo was young, he almost ran the south except Shu land, and had a lot of love for the master. Coincidentally, the current eight major cuisines are all Southern cuisines except Lu cuisine. When Jiang Weiguo was young, he wanted to follow the old path of Jiang Chengde and gather the essence of various cuisines to carry forward Jiangjia cuisine.

But his talent is not as good as his father, and his luck is not as good as his father. Jiang Chengde contacted and exchanged with everyone from various cuisines. Jiang Weiguo contacted some experienced veterans who were far from everyone. This also caused him to learn less, but not as well as Jiang Weiming, who specialized in Sichuan cuisine in the next few decades.

The second course of Weijiang Weiming's course is clear soup fishball and Hangzhou cuisine. He also belonged to Zhejiang cuisine when he studied. The method is simpler than maple hooves. The most important thing is to pat the fish meat continuously and quickly to make it sticky.

Minjiang Feng stabbed the sturgeon meat. After the master adjusted the taste of the fish meat, he gave Jiang Jiankang the job of slapping the fish balls. Jiang Jiankang was more than 200 kilograms of horizontal meat. He patted the fish to give him special strength. It seemed to show himself in front of the newly recognized Sanbo. Each Jiang Jiangkang used his full strength to hit the fish fiercely. Jiang Feng looked at all of them. Distressed for dead catfish.

"Do you hate the fish with so much energy? The meat is all broken up by you. How hard did I never teach you?" The old man cursed.

Qijiang Jiankang honestly patted the fish with moderate strength.

Seeing Jiang Jiankang not in chaos, Jiang Weiguo can cook bamboo shoots with peace of mind.

Baked bamboo shoots are fresh winter bamboo shoots just dug out in the morning. Add some salt to the water and cook for seven. It is used to serve the plate with ham slices. At that time, the fish **** are out of the pan, and they are poured with a spoonful of broth, which is still delicious.

The third dish is Babao Tofu, which is also a Hang Bang dish, which has gradually developed into a medicated diet over the years. Ever since Jiang Feng ’s aunt fell in love with her health, she had to eat Babao Tofu once every three times. Jiang Feng has seen the big aunt Jiang Jianguoyao in WeChat group special for Babao Tofu. It ’s really Babao. . The one I knew was Babao Tofu, but the one I didn't know thought it was assorted tofu.

There are no sea cucumbers in the house. You can use other ingredients instead.

Diced shiitake mushrooms, ham, and carrots into a plate, and put the tofu in separate pieces. The flowers look green and weird. The chicken is freshly slaughtered. The old hen who weighs more than 7 pounds has been raised for more than a year. One leg is boneless and succulent, and the rest is added with stew.

Wu Tangjiang Feng estimated that he could not drink tonight, but he might not be able to eat chicken noodle soup tomorrow morning.

Now stir fry the chicken, and pour the first plate of chopped diced vegetables. Once there is five, add water and stuffy. After the water is boiled, add tofu and season.

After the pan is simmered, the dishes are ready.

Babao Tofu was the first to be prepared, and the elbows and fish **** were still in the pot. The thickened tofu looks white and shiny, and is garnished with diced carrots and peas, which can arouse everyone's appetite without being able to display.

There are only 6 people in total, and the elbow is a big dish again. The old man is ready to make another soup and it can be over. Seeing Jiang Feng doing nothing, he said, "Xiao Feng, you can cook a good meal for your three grandpas. craft!"

Minjiang Feng :? ? ?

Best dishes?

Qi Jiangfeng was silent.

Hit him ... what exactly is he good at?

I often make pickled dumplings recently? That's Li Sanya's specialty.

Low version of broth willow amaranth? That's Jiang Huiqin's dish, not hiss.

Slap cucumber? It was Jiang Feng's specialty, but he was afraid that the old man would use his head as a cucumber shoot.

Qijiang Feng can cook a lot of dishes, but the old man suddenly asked him to make a good dish, but he couldn't think of it for a moment.

Tong Jiangfeng was thinking about what she had good food for, her grandmother Jiang was talking with Jiang Weiming, and Wang Xiulian was cleaning the house. The whole family left Jiang Jiankang idle, smelling hungry in the kitchen, but could not eat.

At noon ~ www.readwn.com ~ After sharing the news of Jiang Weiming's visit to his relatives with Wang Xiulian on his front foot, he sent the incident to the family WeChat group. Adhering to the fact that not only I was frightened, anyway, everyone had the spirit of a third uncle, and the entire Jiang family knew Jiang Weiming's existence at the first time.

现在 Until now, Jiang Feng's uncles were still discussing this matter in the WeChat group an hour ago.

Qijiang Jiankang turned on the phone, turned on the beauty camera, skillfully adjusted a filter suitable for Babao Tofu, clicked a photo, and sent it to the family WeChat group.

Chef Wu: [Picture]

Chef: There are elbows and fish **** in the pot. Dad cooks to cook again tonight! [Thumb] [thumb] [thumb]

Tailor: ...

The cat owner (four uncles): ...

The dog owner (five uncles): ...

I opened a pharmacy: Third brother, you asked dad to have dinner later. Your sister-in-law and I will drive over now and arrive in an hour!

Qijiang Feng was remembering the dishes he would cook, and the mobile phone in his pocket began to shake constantly. When he opened it, he saw the commendation of Comrade Jiang Jiankang.

I took the photo, the filter added, it was inhumane enough to see the sinister intentions of the person who took the photo.

I thought for a while, Jiang Feng also said something.

Studying physics: Grandpa Three explained that they would cook us fish head with chopped peppers.

Tailor: ...

Xueyi: ...

Dry design: ...

Cats: ...

For dogs: ...

I opened a pharmacy: Xiaofeng, please go and see if the room where your second uncle used to live now can live, and the second uncle and your second aunt live a few more days.

* This is Calcan, because the first two chapters seem to be quite watery.

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