Dressed as a peasant mother-in-law, I support my family by opening a shop

Chapter 119

Looking at Dr. Zhou's eating, Su Lanxi was speechless. Are the things she cooks so delicious?

It's something you can't forget, now I'm full of scum, if she didn't make these things herself, she would wonder if someone put some contraband in her dishes.

Otherwise, how could such a mediocre dish make him think so?

"Okay, Doctor Zhou, don't eat so much, there are still a lot of dishes at noon!
If you are full now, you can only watch us eat when it is noon, and you will not be able to eat at all. "

Hearing that Doctor Zhou had delicious dishes for lunch, he immediately stopped eating dim sum.

Wiped his mouth and said: "You said, there are good dishes, don't lie to me."

"Of course, how can I lie to you!"

Seeing his father's increasingly childish behavior, Zhou Yunjie said: "Thank you Boss Su for being willing to accommodate my father.

I am very grateful. If Boss Su has anything to do in the future, just say, if there is anything I can do, I will do my best. "

Mu Yunlan also said beside him, "Yes! Boss Su, we will definitely help."

"Then I would like to thank you both here.

When it's noon, you must eat more! "

The noon vegetable chicken tower, first cut the chicken breast and pig fat into fine minced meat, add about 50 grams of water, and beat vigorously while adding water to make it integrated, then put 2 egg whites , continue to stir vigorously in the same direction to make the velvet material white and bright, add appropriate amount of fine salt, monosodium glutamate, and water, and continue stirring for more than 40 times to make the velvet material strong and become chicken grits.

Cut the cooked pig fat into 0.2 round slices with a thickness of 3 cm and a diameter of 6 cm.In addition, mix 24 egg whites with dry cornstarch to form an egg white paste.Spread 2 pieces of cooked fat round slices on a flat plate, lightly wipe off the fat on the fat with a clean dry cloth, and then spread the egg white paste on the round fat slices by hand.Then, squeeze the chicken grits with your left hand, and scrape chicken balls with a diameter of 24 cm with your right hand, put them on the fat round slices, dip your fingers in a little water, smooth the balls, and then sprinkle with minced ham to serve. The money chicken tower is raw.

Heat up the pan, pour out the pan with cold oil, leave a little oil, and when the oil is 1% to [-]% hot, put the fat side of the chicken tower into the pan and fry until the fat slices are golden yellow and fragrant When it comes out, cook rice wine and sesame oil to enhance the aroma, then put it in a pot, and bring a small dish of salt and pepper sauce and tomato sauce when serving.

There are also shredded pork belly, first wash the pork belly repeatedly with water;

Put the pot on fire and pour water, boil the pork belly for a while, remove it when it turns white, scrape and wash it, and remove the oil tendons;
Add water to the pot and bring to a boil, add pork belly, scallions, ginger slices, and cooking wine. After the fire boils, skim off the froth, change to a low heat, and cook for about an hour until cooked;

Take out the pork belly and let it cool, cut it into 0.3 cm thick shreds, and put it on the plate;

Grind Zanthoxylum bungeanum into fine powder and put it into a bowl, add refined salt, monosodium glutamate, and sesame oil, mix well, and pour it on the tripe.

To make dried rabbit meat, first wash the rabbit meat with water, remove and drain the water, sprinkle with nitric acid, rub with salt, marinate for about half an hour, take it out, wash it with water again, remove and drain.

Put 1000 grams of water in the pot, add 150 grams of soy sauce, put in the rabbit meat and bring to a boil over high heat, and skim off the floating foam on the soup surface.Put the star anise, cloves, cinnamon, fennel, and red yeast rice into a small cloth bag and tie the mouth, and ginger, pat them loose, and green onions together in a rabbit meat pot, turn to low heat and cook for 1 hour until rotten. Remove and let cool.

Cut the cooked rabbit meat into 5 cm long and 0.6 cm thick slices, and place them neatly on the plate.Mix 10 grams of sesame oil, vinegar, and soy sauce with the original soup (two tablespoons) of boiled rabbit meat and pour it on the rabbit meat.Then cut the green garlic into needle-shaped filaments of 2 cm long, and sprinkle it with white pepper on the rabbit meat. Serve.

Assorted su pan, first cook carrots, lettuce sausages, braised beef, and cut them into rectangular slices.

The vermicelli is placed on the bottom and arranged in a conical shape, and the cut materials are arranged in various colors from the bottom.

Cut the carrots into rectangular slices, use a knife to make a few knives in the middle, fold them upside down and put them on top.

Then adjust the sauce you like and pour over it.

Braised meat, first clean the pork belly, cut the meat into 1.5 cm wide strips, and then cut into small pieces.

Put the cut meat in a pot for later use, pour clean water into the pot, put the pot in cold water, blanch the pork pieces, boil the blanched pork in cold water, and slowly boil the blood inside, if you use boiling water, preheat the protein If it coagulates, the blood will not come out.

When blanching, add cooking wine to remove the fishy smell. As the temperature of the water in the pot increases, blood foam slowly comes out. Stir repeatedly with a colander to let the meat be heated evenly. After blanching, rinse with running water and drain the water.

Prepare the seasoning, onion and ginger, dried chili, rock sugar, secret sauce, light soy sauce, put oil in the pot, add rock sugar and cook slowly over low heat.

Boil until the rock sugar melts and turns brown.

Add scallions, ginger, and peppers to burst out the aroma.

Put in the pork belly and stir-fry repeatedly, so that the meat is evenly coated with sugar, and the excess fat of the pork belly is also fried. After frying, add the secret sauce for color.

Add light soy sauce, stir-fry to a beautiful color, and finally wait until each piece of meat is colored before adding water, pour the meat into the pot, and add ingredients and salt.

Pour boiling water, do not pour cold water, cold water will make the meat suddenly harden when it is cold, affecting the taste.

Cook on high heat for 15 minutes, then you can take it out of the pan.

To make soft fried tenderloin, first, slice the tenderloin into large slices about one inch thick; then cut the thick tenderloin vertically and horizontally with a cross knife; then cut into pieces about one inch thick.

Add appropriate amount of salt, soy sauce, eggs, sugar, starch, oyster sauce and other seasonings to the tenderloin that has been changed, mix well, and marinate for a while.

Add oil to the pot, and when the oil temperature rises to [-]% or [-]% hot, add the tenderloin.

After the tenderloin changes color and is "shaped", gently tap it with a hand spoon and a strainer to peel off the tenderloin that is stuck together; when the tenderloin floats on the oil surface, remove the tenderloin and control the oil .

When the oil temperature rises to [-]% or [-]% hot, put the tenderloin into the oil again and fry until golden brown, remove and control the oil.

Put the fried tenderloin on a plate, serve with salt and pepper, and serve immediately.

Grab and fry carp, wash the fish meat, put it on the chopping board, and remove the skin and bone spurs;

Fish slices are 3 cm long, 2.5 cm wide, and 0.5 cm thick and long, and placed in a bowl;

Add egg white, salt and cooking wine to the bowl and marinate for a while; put the starch and flour into the bowl, add a little water and mix well to make a thick paste;
Put the pot on the fire, put the oil and heat it to more than [-]% boiling, hang the fish fillets into a thick paste, spread out the pieces, and put it in the pot;
Push it with a hand spoon while putting it on. After the fish fillet is finished, remove the pot from the fire for a while, and use a colander to pick up the fish.

Put the pot back on the fire, and when the oil temperature rises to 2% to [-]% hot, put the fish fillets into the quick fryer, and when the fish fillets float out of the oil surface, the outer skin is crispy and hard, and the color turns yellow, indicating that the fish fillets are crispy on the outside Cooked inside, quickly pick up, remove excess oil (fry for about [-] minutes before and after);

Leave a little base oil in the original pot, put it on the fire, and heat it to [-]% to [-]% hot, then pour in the gorgon juice made in advance with soy sauce, cooking wine, sweet and sour, chopped green onion, minced ginger, a little starch and fresh soup, and bring to a boil ;

When the juice is bubbling, pour a little boiling oil into it, rinse it again, then pour in the fried fish fillets, turn it over evenly, and coat it evenly with the juice, then it's ready to be out of the pan.

(End of this chapter)