Rebirth: Bringing a Husband to a Well-off Society

Chapter 700

After finishing the crabs in the steamer, Shen Lu was going to make stir-fried shredded pork with artemisia stalks, both meat and vegetables, she didn't care whether it was suitable or not, but she still wanted some vegetarian dishes to supplement.

In No.60, I wrote: "Chunyan said the day before yesterday that sister Qingwen wanted to eat artemisia stalks. Why are you so busy asking if it is fried chicken? Chunyan said that meat is not good, and asked you to fry gluten Son, it’s better to use less oil.”

沈绿准备了用料：蒿子杆250g、猪通脊100g、干枸杞1茶匙、糟酒1汤匙、水淀粉1汤匙、油1汤匙、盐1茶匙。

Shen Lu washed the Artemisia stalks carefully with water, and removed the leaves, leaving only the stalks, and then cut them into 5cm long pieces with a knife.

After washing the Artemisia stalks, remove all the leaves above, leaving only the main stem in the middle.

Shen Lu washed the pork loin, wiped off the surface moisture with a clean rag, and then cut it into 5cm long filaments.

Then add distilled spirits, egg white, water starch and salt to the shredded pork, about one or two teaspoons, mix well and marinate for 10 minutes.

Shen Lu put the dried goji berries into a small bowl, soaked them in warm water until they started to boil, and then drained the water.

Then put an appropriate amount of hot water in the soup pot, bring to a boil on high heat, put the small pieces of Artemisia stalks into the blanch for 30 seconds, remove and drain the water for later use.

After that, heat the oil in the wok with medium heat. When it is [-]% hot, she can feel the obvious heat rising when she puts her palm on the wok. Put the shredded pork in and stir-fry until cooked.

Finally, put in the boiled Artemisia stalks and the soaked wolfberry, add the remaining salt, and stir fry evenly.

Finishing a dish is not only time-consuming, but also labor-intensive, so Shen Lu stir-fried some other side dishes, so she won't cook such troublesome dishes again.

Afterwards, Shen Lu also fried many less precious dishes. Although they were not precious, they could not be eaten in the deep palace courtyard. It was better for the emperor to eat, but it was best to try something fresh.

Shen Lu made a roasted pheasant with chestnuts. She thinks that there is probably no such thing here. For one thing, the pheasant must be hunted from the mountains by someone. There are no mountains here.

Secondly, chestnut and pheasant are cooked together, probably no one knows about it, let alone this, even if it is other, she has never seen anyone cook the dishes she knows.

Shen Lu prepared the main ingredients: 500 grams of net pheasant meat, 250 grams of chestnuts, and 100 grams of fat meat.

The pheasant meat was air-dried by Gu Xicheng in Huai'an Mansion, and it was packed into the space and brought back. Anyway, there is no one there, so it can be cooked and eaten when brought back.

Ingredients: 50 grams of shiitake mushrooms, 30 grams of winter bamboo shoots, appropriate amount of green onion and ginger.

调料∶酱油10毫升、花生油100克、盐3克、绍兴黄酒30毫升、白糖10克、鸡精0.3克、香油10克、水淀粉、鸡汤各适量。

Shen Lu washed the pheasant meat, cut it into 5 cm pieces, rolled it in boiling water, and removed the blood foam.

Cut the fat meat into fish gill slices, chestnuts with a cross knife, cook in a pot, take out the shell and remove the coat, fry it in oil for a while and set aside.

Cut the winter bamboo shoots into hob pieces, remove the stalks of the shiitake mushrooms, and set aside.Bring the pot to high heat, put in a little peanut oil, and when the oil is hot, add green onion and ginger and stir fry for a while. After the fragrance comes out, add chicken nuggets and rice wine and stir fry, then add soy sauce, salt, sugar, chicken essence, and chicken broth and bring to a boil. Slow fire, simmer until five or six mature, add chestnuts, shiitake mushrooms, and winter bamboo shoots, and cook until crispy, remove onion, ginger, and fat meat, shake the spoon to collect the juice, when the juice is thick, put the chicken nuggets on the plate , add some water starch to the remaining juice in the pot, pour sesame oil on the chicken pieces and serve.

(End of this chapter)