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

Chapter 98

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Crackling, Su Lanxi said a lot, but Ning Yanming listened carefully.

When it was almost time for dinner, Ning Xueluo showed off her cooking skills and cooked a large table of dishes.

And they are all hard dishes, big fish and big meat.

To make West Lake Vinegar Fish, first wash the prepared grass carp, use a knife from the tail and a flat knife along the spine to the gills, and then cut the head of the fish so that the bones are connected and divided into two pieces.

It should be noted that the big thorns on the head of the fish are cut off, and a whole big fish is taken out.

Pour boiling water into the pot and bring it to a boil. Spread the prepared grass carp in the pot with the fish head aligned and the fish skin facing up. Wash and peel the prepared ginger and cut it into shreds. Put it in a bowl and add water Soak, add shredded ginger and green onion to the pot, cover the pot and cook for about 3 minutes, skim off the foam.

Remove and drain the fish, laying the fish flat, skin side up, in bowls.

Heat up the pot, put in the freshly boiled fish soup, add sugar, minced ginger, soy sauce, cooking wine, a little salt and chicken essence to boil, then add vinegar, and finally thicken with starch.

Pour the burnt juice over the fish, and finally sprinkle with a small amount of minced ginger.

But, it's the first time Ning Xueluo made such a dish. When thickening the sauce, the juice was too thick, which made the dish look a bit less appetizing.

Braised pork ribs in braised pork ribs, first put the ribs in a pot under cold water, and boil without covering the pot.The purpose of using cold water is to boil out the blood in the ribs as much as possible, and the purpose of not covering the pot is to allow the odor to fully evaporate.

After the pot is boiled, the blood foam will be boiled slowly. After skimming the blood foam as much as possible, remove the ribs and set aside.

Put a little oil in the pot, add white sugar, fry the sugar color with low heat, the fire must be low.

If the fire is high, the sugar will be fried black, and it will be bitter to eat.

Slowly simmer over low heat until the burnt aroma of the sugar comes out and the color turns light brown.

Pour the blanched pork ribs into the water and stir fry with sugar, pour in a little soy sauce for coloring, add aniseed, bay leaves, and cinnamon.

Pour in half a bowl of rice wine with sliced ​​ginger, scallions, and patted garlic, pour boiling water over the ribs, cover the pot and turn to low heat to simmer for 40 minutes.

Add salt when there is still one third of the soup, and collect the juice over medium heat.

I didn't know where to buy rice wine, so I made some by myself, and the taste was good, almost the same as the authentic rice wine I bought in my previous life.

The method of small crispy meat, first prepare 250 grams of pork foreleg, 2 eggs, a small pepper, 80 grams of sweet potato starch, if there is no sweet potato starch, you can use other starches, but it is best to use sweet potato starch, fried The meat will be crispier.

Beat 2 eggs into a bowl containing sweet potato starch and stir well with chopsticks.This sweet potato starch has granules, let it stand for a while to soften the granules.

First dry the peppercorns in a dry pan and fry until fragrant and crispy. Medium and low heat is enough. At this time, we first cut off the meat, and cut the meat into small pieces.Stir-fry the peppercorns, let them cool, put them on the chopping board, crush them with a rolling pin, and roll them into peppercorn noodles.

After the meat is cut, put it on the plate, add half of the pepper noodles, and then add a little salt, don't add too much, and add salt to the batter.Then spread the meat evenly with your hands.Pickle evenly and marinate for 20 minutes.

After the sweet potato starch is softened, use a spoon to stir and crush the starch granules until the batter is very fine.

Then pour the remaining pepper powder into the stirred sweet potato starch, add a little salt, and stir well.Pour the marinated meat into the batter and stir with chopsticks to fully coat the meat with the batter.

Next, you can fry the meat in the oil pan, add clear oil to the pan, when the oil temperature is [-]% to [-]% hot, put the meat in one by one, otherwise it will stick.Keep frying on medium-low heat until golden brown, remove from the oil, put on a plate and let cool before eating.

Crunchy and crispy little crispy meat, one bite at a time, the days are full of immortals.

Shred the carrots in the fish-flavored shredded pork, wash and remove the stalks of the green peppers, and shred the fungus into small pieces for later use.

Wash and shred the lean meat, marinate with salt, pepper, cooking wine, egg white, and starch for 10 minutes.

A spoonful of bean paste, chopped onion, ginger and garlic.

Take a small bowl, mix sugar, balsamic vinegar, cooking wine, salt, soy sauce, a small amount of water, and water starch into a sauce.Because the bean paste is very salty, don't add salt if you don't have a heavy mouth!

Sit in a pan and pour oil, put the pulped meat into the pan, stir-fry until the shredded pork turns white, and transfer to a plate for later use.

Put a little oil in the original pot. If the carrot is not easy, you need to fry it twice, then put it aside, add the bean paste and sauté until fragrant!
Stir-fry the onion, ginger, garlic and other ingredients together!
Stir fry the shredded pork evenly!

In the last step, pour the mixed juice into a small bowl and stir fry evenly, out of the pan!
"Wow, my sister's dishes are delicious, just as delicious as grandma's."

"Yes! The dishes made by Xiaoxue are really delicious. I have been fattened by the dishes made by Xiaoxue these days.

I know I shouldn't eat too much, but I just can't help it!

I have gained several pounds. "

Ning Dajiang picked up a chopstick of shredded pork for her and said, "Just eat it, women look good when they grow flesh.

Thinking of those individuals, all of them were as thin as hemp sticks, and they ran away as soon as the wind blew.

I don't know who said that women are not allowed to be thin in order to look good.

My daughter-in-law is chubby, isn't she still pretty? "

Qian Hehua poked Ning Dajiang shyly.

With a red face, he said, "Be careful, everyone is still here!"

Hey, hey, hey, he is fed a mouthful of dog food after a meal. Single dogs really have no human rights.

Ning Dahai also imitated his younger brother to serve his daughter-in-law with food.

Zhao Xiaohua ate with a blushing face.

The children don't know the things between the adults, they just eat their own food.

Su Lanxi was fed dog food, which was really enough.

At night, I hugged Gudong for a long time before going to sleep.

Holding Gudong's thick, fat, soft, and fluffy paws, she couldn't stop, and kept pinching.

He also turned Gudong over and over, touching here and there, but Gudong was knocked out.

As soon as they got into the nest, they closed their eyes and went to sleep, never getting up.

Su Lanxi stopped touching, climbed into bed and began to sleep.

On the second day, the whole village will be invited to have a meal.

This seems to be a generational tradition after every new house is built.

This is what she read in the book when she was free, otherwise she didn't know there was such a thing.

When she bought a house, she went straight into the house.

I didn't drink any wine, and lived directly, and lived there for several years.

Su Lanxi called her three sisters.

"Sister Su, what's the matter with you calling us here today?
I see that there is no one around the house on your construction site. Is the house finished? "

Aunt Li first spoke to Su Lanxi.

The four of Su Lanxi sat around the table and said, "Yes! Now the house is finished.

I just wanted to treat everyone to a meal or something, but well, there are not many people in the family, so I would like to ask you guys to do a favor, cook something or something. "

(End of this chapter)