Yushanfang

Chapter 77 78: Braised Pork with Tea Tree Mushroom and Soy Beans and Twice-cooked Pork with Parsley
Sydney Pig Show Honey Soup——

Lin Xiang put pears, apples, ginger, and candied dates into the casserole one by one——

In the end, Lin Xiang put the slightly boiled, some whitish pieces of pork belly on the top of the casserole.After adding a sufficient amount of water, Lin Xiang asked Ah Fu to cook on high heat——

"Remember to skim off the froth in the soup after it boils—"

After Lin Xiang finished explaining, he started to make stewed pork with tea tree mushroom and soybeans. He bought a lot of pork and cut it into squares. Lin Xiang put a large bowl of meat into the pot and brought it to a boil——

"Gulu Gulu——" Small bubbles began to appear on the fire, and the boiling mist engulfed the whole room along with the rising smoke.

After taking out the cooked meat, rinse it, add oil and rock sugar to the cleaned oil pan——

Lin Xiang squatted down, took out two firewood from under the stove, and got up only after seeing that the fire in the stove had subsided a little.

The braised pork should be heated on low heat until the rock sugar in the pot melts and light brown foam appears.

The scallions were cut and washed neatly, the ginger was cleaned, and as Lin Xiang put the milky white pieces of meat into the pot——

This side is cooking slowly first, and Lin Xiang, who was free of his hands, quickly made another dish—"Zi la la—" Shaking his arms, Lin Xiang stir-fried while adding turbid wine into the pot for use To remove the fishy smell, cinnamon, star anise——

The pork belly was cut into thin slices. After stir-frying for a while, the half-cooked meat was surrounded by a light brown layer. Adding water, Lin Xiang began to simmer the meat——

Twice-cooked pork with parsley——

The pork belly was cut into thin slices by Lin Xiang, and when the oil was heated up in the pan, Lin Xiang frowned and thought for a while... There was no oil in the pan, so he just poured the pork belly slices into it——

"Zizi la la—" While the thin slices of meat wafted out a faint fragrance, they were already fried and rolled, showing a translucent color...

Fill out the meat slices, leaving a little base oil in the pot——

Lin Xiang nodded: Yes, the pork belly itself has a lot of oil, and it will become more oily when you add oil to stir-fry, so when you started to put oil in the pan, Lin Xiang didn't add oil to the pan.

Add garlic cloves and ginger slices and stir-fry until fragrant——

Add chili, sugar... and a little water.

After Lin Xiang shook his arms and stir-fried for a while, he grabbed a handful of crushed peppercorns on the stove with his fingers——

"Zizi lala—" Like a powerful seasoning such as cumin, the aroma of pepper is also fragrant with the fried ingredients.

With a wave of Lin Xiang's palm, the braided pale white meat was poured into the red, oily, and oozing base.

"Zizizi——" Lin Xiang sprinkled the cooking wine into the pot while stirring——

, In an instant, the soaring smoke and all kinds of peppery and spicy flavors were surrounded by the smell of meat slices, floating in Lin Xiang's nose and eyes full of eyes——

"Ahem..." Lin Xiang coughed slightly, and waved his fingers slightly.

Seeing the twice-cooked pork in the pot being stir-fried at the moment, it is bright red, and the translucent stir-fried burnt yellow edge is particularly attractive, Lin Xiang pursed the corners of his lips, and poured a large The parsley is green and bright, and the red and green contrast, which makes people more and more appetizing.

The smell of burnt fragrance is accompanied by the cooked taste of vegetables. After the meat slices are stir-fried thoroughly, Lin Xiang pours a spoonful of cornstarch into the pot, and the sauce outlines. It sticks together like a layer of sugar coating the meat slices and green vegetables.

A touch of bright red, oily and boiled soup, wrapped in a beautiful color——

"Goo-dong--"

Lin Xiang picked up the spoon and turned sideways. The pot lid on the stove on that side was already rattling by the steam. A Fu was busy making tea tree mushrooms, but he didn't see it for a while. Lin Xiang moved closer, and then Take the time to open it and watch the soup——

The hot mist floats up, the aroma of cooked pork, and the winter pear slices that are put in are now boiled with a slight yellow in the snow-white, neatly placed in the pot one by one, and the boiling soup is "gurgling" Gudu" bubbles rising up——

The mist floated all over the eyes, blocking the sight, the tip of the nose was filled with the smell of meat, the delicious taste was not as good as tasting, there were little oil stains floating on the light brown soup, and the meat was cooked to a pale color——

After thinking for a while, Lin Xiang turned his hands sideways, and within a short while, Lin Xiang cut the big white and fat wax gourd, evenly into small pieces, quickly put it into the soup, the steaming aroma floated up, and gently blown the top of the pot The scattered mist approached, Lin Xiang stared at the clear soup in the pot carefully, and sniffed——

Then cover the pot again.

Ah Fu ran around in the kitchen in a "thud-thumping" manner. After the soaked tea tree mushrooms were cleaned, they were neatly cut in half according to the method Lin Xiang said, and the tea tree mushrooms were put in here. In the pot, the light brown water after the tea tree mushroom soaked was also poured into it, and the soybeans were sprinkled along the way——

Lin Xiang looked around the kitchen, and after a long while, he took a breath. The smoky kitchen was full of aromas, and the smells were intertwined and mixed together.

"Steam some rice and steamed buns!" Lin Xiang ordered Ah Fu without resting.

Ah Fu heard the words and started to make a face--

There are a lot of ingredients left, the pork was bought by the boss Feng Ming, who has a lot of money, and after the business of the restaurant improved, he became more generous in buying meat. The pork was not used up, and the bacon was hung on the beam of the stove in strings——

Ah Fu mixed chestnut rice and rice in one place, cleaned them, added water and put them in a large pot, and kneaded the steamed bun noodles quickly and vigorously on one side——

Lin Xiang simply collected all the unused materials - it would be bad to waste them.

Shred the pigskin, marinate and stir-fry for a while, sprinkle with coriander, green onion, and the prepared black sauce, stir evenly, sprinkle into a large plate, cut carrots into neat filaments, sprinkle with sesame seeds a handful of—

Cold pork skin——

Although it is cold in winter, most of the men who come to work still drink alcohol after dinner, which is perfect as an appetizer.

He took the strings of ham from the beams and cut them into thin slices. Lin Xiang neatly cut the unused slices of winter melon; while taking a slice of winter melon and a piece of ham, the interlayers were arranged neatly in rows The light emerald is bright red, sprinkled with scallions, rice wine, salt and sugar sauce for seasoning,

After finishing all this, Lin Xiang put the dishes on this plate into the pot and steamed——

At this moment, Ah Fu has already taken the parsley twice-cooked pork out of the pot, and filled a large plate——

There was already a lot of noise outside the kitchen, men's yelling and footsteps were constantly echoing——

"Rice and steamed buns?" Lin Xiang asked anxiously after hearing the disturbed voice.

Hearing the words, Ah Fu hurriedly moved closer to have a look, while Lin Xiang went to look at the pork rib soup being cooked, "Gudu Gudu—" After a long while, he shook his head and said, "Not yet—" The movement of his hand here He never stopped, moved his hands, and quickly filled out the slightly steamed ham and wax gourd.

Pieces of white mist quickly covered his sight, Lin Xiang squinted his eyes, frowned, and quickly poured the previously adjusted sauce on the ham and winter melon dishes——

After finishing it, he turned to look at the braised pork with tea tree mushroom and soybeans on the side——

"Gudu Gudu——" At this moment, the soup with small bubbles was boiling and scrambling up, the light red soup gravy was gurgling, and the smell of meat and ingredients poured into the nasal cavity together.

The color is bright, the soup is full, the skin on the top layer of the meat has been boiled until it is shiny and translucent, and the soybeans are also opened into two halves after being scalded with hot water, which looks a little limp.

Lin Xiang squinted his eyes and nodded, then picked up the shredded green onion on the side and cut it a few times with a "boom bang bang", then spooned out the sticky soup and plump pieces of meat in the pot , picked up the emerald green diced green onion and sprinkled it evenly on the braised pork in the center of the big plate——

A puff of hot air accompanied by the aroma of tea tree mushroom soybean braised pork was placed on the table.

"The rice is almost ready, and the steamed buns need to be steamed for a while—" Ah Fu's forehead was covered with layers of sweat beads, panting, and said to Lin Xiang.

Lin Xiang nodded: "Put out the rice first, and serve the steamed buns later—"

Lin Xiang's timing was quite good. Although she didn't find out what Feng Ming was doing for a while, she also knew that these men who did the work would have to eat later, so Lin Xiang still Very winky.

"It's done, it's almost done, the Sydney pig show soup is not ready, I'll serve it later—" Lin Xiang was explaining his words here, and Han Cui over there came to urge him—

"Lin Xiang Lin Xiang, Uncle Feng wants you to cook—"

As soon as Han Cui opened the door, Lin Xiang heard a burst of noisy, buzzing, and Han Cui shouted with all his strength——

His eyes glanced, and it happened that he was seeing the bustling feet outside the door panel at this moment.

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The author is back again~\(≧▽≦)/~~! !It’s been so long since I haven’t updated, I’m so scared~(～￣▽￣)～

I originally wanted to update it tomorrow, but the code word was updated at eleven o'clock~~Thank you for your support, ummmmmmmmm~~
But the author is still streaking one piece/(ㄒoㄒ)/~~
Kiss~~(づ￣3￣)づ╭?～

(End of this chapter)