Siheyuan: I married my wife Bai Ling, but I want a divorce?

Chapter 16

Qin Huairu was cooking breakfast and thinking about it.

For a while, I thought of Jia Dongxu, who died early, of his shriveled figure, and of the boring and hasty performance at some times

Xiao Anping's strong figure appeared in front of him again, at that time, it must have felt very good, and it took a long time.

If only she could talk to him...

The more Qin Huairu thought about it, the more excited she became, her breathing was a little short, and when she thought of Xiao Anping's figure, her body trembled a little.

Color-eaters, sex too.

Qin Huairu never wanted to be a chaste martyr...

Suddenly, Qin Huairu remembered Bai Ling's beautiful face again.

"I don't know what this woman is thinking, she still dislikes such a good man as Anping, just this figure, and she doesn't have a round room with someone. "

Qin Huairu muttered while making breakfast, and thought of her position as the deputy director of the police station, and felt a little stunned.

"If you don't like it, leave it quickly, occupy the pit and don't, and delay others. "

"If it were me, I wouldn't let me get out of bed if I didn't fight three hundred rounds a day. "

Thinking of this, Qin Huairu's saliva was about to come down.

There are indescribable images in my mind ...

Suddenly, there was a sound of a stick terrier next door:

"Mom, I'm hungry. "

Qin Huairu was awakened, a little ashamed, and a little annoyed:

"Why did I marry Jia Dongxu, a short-lived ghost, I was too young at that time, if I waited a few more years..."

"After Bai Ling married into the Xiao family, she was simply the queen mother, and the old Xiao family almost offered her up. "

"The conditions of the Xiao family are also good, the old couple have salaries, and the old man Xiao has a salary in addition to the salary of the rolling mill

also received a pension, and the three older sisters are also married well. "

"Although Anping was a little unreliable in the first two years, now he is also an apprentice in the Welcome Building, and the cooking is so fragrant. "

"Besides, but his stature is enough to cover up all his shortcomings

Even if he is willing to be a street boy for the rest of his life, she is willing to serve him for the rest of his life. "

"Such a good man, Bai Ling actually dislikes him, isn't she afraid of being punished by God?"

The more Qin Huairu thought about it, the more angry she became, and the more she thought about it, the more she was worthless for herself, why did she marry Jia Dongxu's useless elm pimple in the first place.

The more Qin Huairu thought about it, the more entangled she became, did she want to take down Xiao Anping?

Frankly speaking, she used to look down on Xiao Anping, a big man, supported by her parents every day

His heart is higher than the sky, he is idle all day long, and he always brags that he wants to do great things.

It's so easy to marry a wife, people can't even live in his house, and they can't stick to their hot butts if they want to stick a cold face.

I don't know now how fragrant it is.

However, when she thought of Bai Ling's identity, she was a little scared...

"Why didn't I find out before, this Xiao Anping is so good, is he too good to be too restrained??"

Qin Huairu's thoughts fluctuated, and unconsciously, his subordinates became heavier.

Then came Jia Zhang's voice from the room:

"What are you doing? I don't know how to light, be careful of dropping the bowl. "

Qin Huairu lowered her head and continued to cook, her hands kept moving, but there was a certain firmness in her eyes

Anyway, Xiao Anping is a fat sheep, he can't eat mutton, and he can make two handfuls of wool.

And Xiao Anping on the other side didn't know that he was being YY, otherwise he would definitely be disgusted.

He took a shower, went back to the house to change his clothes, and went to the kitchen to prepare breakfast.

He had just realized the way of cooking and had plenty of theoretical knowledge in his head, so he was interested in cooking at this time.

Xiao Anping boiled the porridge first, and then prepared to steam a basket of sauce meat buns

He took a large earthen bowl, put 250ml of warm water, 2g of sugar, 3g of yeast in the bowl, stirred and melted...

Then take the enamel basin from the shelf, put in 1 kg of flour, 10g of lard.

Lard is added to the dough to make the steamed buns softer, whiter, and smoother, and even if the buns are cold, the dough will not harden.

This is the experience summed up by the masters in the pastry encyclopedia.

Based on this alone, Xiao Anping's buns will be more attractive.

Immediately afterwards, Xiao Anping added yeast water to the flour and adjusted the flour into a flocculent shape.

Then knead the dough into a dough, the trick is to make the pot light, hand light, face light,

Only by doing these things can we ensure that all the ingredients are fully integrated.

These are the basic skills of the pastry chef, Xiao Anping's muscles seem to have a memory, and he quickly got started

I can feel my own and face-to-face hands, from a little rusty at the beginning, to more and more skillful,

I saw that his hands were flexible, his movements were clean and beautiful, and his face flew up and down in his hands, without the slightest drag of mud and water

Soon, a smooth dough was formed under his hands.

At this time, his methods were already as mellow as a white case master.

[Ding!Detects that the host is alive, automatically comprehends cooking skills, and cooks proficiency +20].

Xiao Anping set the dough aside to rise, and he began to prepare the filling.

Chop the meat of the two fat and eight thin front legs, and chop the ginger and onion

Then heat the oil in a pan, add the minced meat and fry it, fry the water dry, and fry the aroma

Drizzle a little white wine along the edge of the pot to remove the smell, then add minced ginger and onion and stir-fry until fragrant.

Turn down the heat and add 1 spoon of sweet noodle sauce, 1 spoon of soybean paste, and 1 spoon of bean paste

Add half a bowl of water, one is to blend the flavor of the sauce, and the other is to make the minced meat soft and fragrant after absorbing the juice.

Add water and bring to a boil, then add 1 tablespoon of light soy sauce, 1/2 tablespoon of oyster sauce, a pinch of sugar and chicken essence

Taste the taste, not salty enough to add the right amount of salt

Then turn to low heat and cook for 2 minutes, and finally turn on high heat to reduce the juice, the juice does not need to be too dry, and it will taste better if you leave a little bit.

A pot of salty and fragrant sauce and meat filling is ready.

At this time, the noodles in the basin are almost awake

Xiao Anping tore the dough casually, and the honeycomb inside was particularly obvious, indicating that the dough was very vigorous

Knead the dough again, knead the strips, knead into small dough, press it with a rolling pin, and roll out the skin

Stuffing,

Pinch pleats,

Close,

A thin-skinned, large-filled, eighteen-folded white fat bun was made. ，

In less than twenty minutes, Xiao Anping finished wrapping twenty buns

At this time, there is no hurry to steam

Because there is a second proofing, this step is very important

Proofing for the second time for five minutes, start steaming, fifteen minutes.