Girlfriend's Fortune

Chapter 523 Chapter 520 Two: Preparation
After breakfast, Du Chuanfu also packed the bean paste.

Master Lu is an old acquaintance, just like Xian Fulai and Fang Hui, this bean paste does not need to be filled in small jars one after another, but directly packed in large jars according to the amount of [-] jars and [-] catties, and they come to pull It is also convenient to walk.

The three big vats were all divided, so Du Chuanfu took them to the inn and left them.

Master Lu's people will come to fetch them later, and Fang Hui's vermicelli will be pulled away when the grocery store comes to fetch them. As for where Xian Fu comes, he has to wait for Fang Hui to bring the letter, and then put it away first.

In addition to vegetables and meat, Du Chuanfu also brought fabric and cotton.

Song Qiu arranged for Lu Yan and the others to do needlework in the house today.

Wang Laifu and his son and Li Daqian asked them to clean the outer courtyard of the new house.

After making arrangements for everyone, Song Qiu was busy with himself.

Today is grandma's birthday, so she has to celebrate grandma well.

Birthday cake—Shoutao, I have it, and she has prepared the birthday gift, and now there is only a table of meals to celebrate the birthday.

Yesterday, her grandma said that she still likes to eat the meals she cooks. After careful calculation, she hasn't cooked properly for many days.

So today, she plans to make some fresh ones to make her happy.

She set the menu yesterday, and asked to buy and deliver all the ingredients needed this morning.

There are twelve dishes in total.

Four kinds of meat: Taian fish, braised lamb, hot and sour chicken, stir-fried liver and waist.

Four Vegetables: Spring bamboo shoots in oil, homemade tofu, fried yam fungus, garlic and straw mushrooms.

Two cold dishes: pork ears in red oil, celery mixed with peanuts.

One soup, one soup: wild vegetable tofu soup, sour radish and old duck soup.

On the day of the housewarming wine, I agreed to make new dishes for my sister-in-law and the others, so I planned to follow this menu, and only add four pasta snacks at that time.

Today, old Yuan's is the birthday star, Song Qiu doesn't want her to enter the stove house, just let Ah Ling accompany her to talk and relax in the house.

It was Lin and Wang Chunxi who helped her.

Both of them knew that the girl bought them to arrange for them to work in the kitchen, and seeing that the girl wanted to cook by herself, both of them were a little apprehensive.

After all, in the former master's house, no girl was seen entering the kitchen.

But with a new master, they don't know what the master's habits are, and all they can do is listen to the master's arrangement.

Whatever the master tells them to do, they do.

Then Mrs. Lin was in charge of the side dishes, and Wang Chunxi was in charge of washing the vegetables in the first half, and then was in charge of lighting the fire.

Song Qiu first planned to cook braised mutton. This dish needs to be stewed for a while before it becomes tender and delicious.

She started by chopping a leg of mutton with skin into pieces, put it into a clean water template, added some salt, and soaked it for a quarter of an hour to remove the foamy residue.

Then prepare aniseed ingredients, star anise leaves, cinnamon bark, etc.

Heat up the oil in the pan. When the oil is [-]% warm, add the bean paste and aniseed ingredients and sauté until fragrant. Then add peppercorns, garlic and ginger slices.

After sautéing until fragrant, pour in the mutton soaked in clear water, add two tablespoons of soy sauce, then add white wine and stir fry.

Then put the fried mutton with the sauce into the earthen pot of the back stove, add boiling water, cover and simmer.

Lin Shi and Wang Chunxi watched her cooking neatly, with a strong aroma, and glanced at each other quietly.

Strange, the girl knows how to cook, she is still a master.

This calm and skillful appearance is just like the chefs they have seen.

Then, Song Qiu began to stew the old duck soup.

Wash the duck and chop into pieces, smash the old ginger and set aside.

Put water into the pot, add duck pieces, add a little wine, and blanch.

After blanching, scoop up the duck meat and wash off the blood foam.

Then put oil in a hot pan, add duck meat and stir-fry, then add hot water to cover the duck meat, add a pinch of peppercorns, ginger slices, add ginger and stew, cook for half an hour, then put pickled radish pieces in and continue to stew.

The old duck soup is stewed in the pot here, and the pig ears are stewed out in the other pot.

Braised pig ears are simple, first put the cleaned pig ears in a pot under cold water, add sliced ​​ginger, green onion, pepper, and some wine.

Prepare the ingredients here, a few slices of ginger, scallions, star anise, bay leaves, cinnamon, a pinch of peppercorns, a few dried chilies, and a crushed grass fruit.

When the pot boils, pick up the pig ears and rinse them with cold water.

Then put oil in the pot, put sugar and stir-fry slowly until it melts, and then stir-fry until the oil in the pot turns maroon, then add boiling water, stir it evenly and put it out of the pot.

Then re-boil the pan and put the oil in, first add the scallions and ginger slices to sauté until fragrant, then add other ingredients and stir-fry until fragrant, then pour in the fried sugar, then pour in an appropriate amount of water, and put in the pig ears.

Add three tablespoons of soy sauce, three tablespoons of salt, pour in white wine, stir the seasoning evenly, then cover the pot and cook on high heat.

In the middle of the process, the pig's ears have to be turned over to make the pig's ears more evenly colored and more tasty.

Soak the marinated pig ears in a clay pot with brine. The more bubbles, the more delicious. After all the dishes are ready, take them out and cut them into a plate and serve them cold.

But before that, Song Qiu first poured the soaked peanuts into the stew, and then took the brine out of the pot and poured it into the pottery pot with pig ears.

Lin's two just looked at Song Qiu's appearance, as if their eyes were not enough.

One person is busy with so many dishes, orderly and organized, just as easy as playing.

Next, Song Qiu prepared to make Taian fish.

According to Song Qiu's instructions, Mrs. Lin had killed the big-headed fish, cleaned it up and chopped it into pieces.

Song Qiu added salt, soy sauce, a little wine, and sweet potato starch to the pottery basin containing the fish pieces, then cracked two eggs into it, and mixed them evenly with his hands, so that the starch coated the fish pieces.

Then heat the oil in the pan, use high heat, put the fish pieces in, fry the fish pieces in the oil pan for a while, and then pick them up.

This process is only to make the starch and fish fully bonded, so as not to be boiled, so it does not need to be fried for too long.

Then adjust the juice, which is also the key.

Put the oil in the pot and heat it up, pour the old ginger and pickled peppers from the kimchi jar into it and stir-fry.

Add dried chili segments, a large handful of peppercorns, bean paste, star anise and a spoonful of salt, all fried until fragrant, then add soy sauce and a little sugar.

Then pour water into the pot, put the fish in after boiling, and simmer slowly over low heat.

After simmering for a quarter of an hour, turn on the pot, flatten the garlic and put it in the pot, and cook for another half an hour.

Then put a spoonful of vinegar to get greasy.

This can be filled with pots and pans together with the soup.

During this period, the braised mutton has been stewed. Song Qiu changed the sour radish and old duck soup to the back stove to continue to simmer slowly. In this pot, he also made fried fungus with yam and straw mushroom with garlic.

When the Tai'an fish was ready, Song and Qiu used two pots together to start making hot and sour chicken, braised spring bamboo shoots in oil, and homemade tofu.

First, drain the chicken pieces Lin’s chopped, heat the oil on high heat until it smokes, pour in the chicken, and stir-fry.

After the chicken is fried dry, the surface of the chicken will turn golden brown and start to stick to the pan. At this time, add the prepared white wine to taste.

After the aroma of the wine dissipates, add a few tablespoons of bean paste, and stir-fry the chicken until the aroma of the bean paste hits the face.

Then pour in the kimchi salt water, cook the chicken slowly over low heat, add some warm water, and cook for half an hour.

Then pour in the chopped diced radish and pickled ginger and red pepper, put it on top of the chicken, and continue to cook over low heat.

Finally, put a little prickly ash powder, stir-fry with sour diced radish on high heat, and then start the pot.

Once the two hot and sour dishes, Tai'an fish and hot and sour chicken, were cooked, the whole kitchen would be filled with choking, and even the yard outside could smell the choking smell.

Old Yuan Shi and Ah Ling were so choked that they couldn't sit still, and they even visited the kitchen several times, and then they simply stayed and refused to leave.

Because it is really fragrant.

(End of this chapter)