Concubine Chef Youxi: Lord, Master, stop

Chapter 400

Su Ziling came to the kitchen with an unknown smile on his lips.Rolling up his sleeves, Su Ziling started cooking for Mi Xiaoye.

Hang Sanxian is a famous dish in Lin’an, which belongs to Zhejiang cuisine. It uses water-fat pork skin, minced fish, cooked chicken, and cooked pork belly as raw materials.

Cut Su Ziling’s pork skin into diamond shapes, slice chicken and pork belly, then chop the cleaned fish into minced fish, add water and salt and stir until it becomes sticky, then add egg white and wet starch, stir well, and finally add lard and stir into minced fish.After the minced fish is done, Su Ziling chops the pork into minced meat, adds salt, makes meatballs and steams them.Then, the minced fish is also made into balls and boiled in water.

Then, Su Ziling stir-fried shallots in the pot, put the pork skin, chicken slices, pork belly slices, river prawns and meatballs into the pot together, add rice wine, soy sauce, salt, sugar and soup to cook, and then thicken it. Sprinkle chopped green onion, put ham slices on the plate and serve.

The Yuqian Longjing made by Mi Xiaoye a few days ago gave Su Ziling a new hint. Su Ziling was going to fry a tea-flavored pork ribs, which had the same rich aroma.

Su Ziling soaked Tieguanyin, put the blanched pork ribs into the pot, added tea soup, soy sauce, sliced ​​ginger, garlic, and scallions and simmered for half an hour, then seasoned with salt.Then set up another pot, deep-fry the soaked tea leaves over high heat, and sprinkle them on the ribs.Su Ziling smelled it, and it was indeed a light and pleasant tea fragrance.

Then, Su Ziling made the local special salty pieces. The bacon was stewed with Shaoxing wine, then steamed in a cage, taken out and cooled and cut into small pieces. This salty piece was combined with stewing and steaming. The meat is crispy and not greasy, the skin is thin and the meat is red as rouge and white as jade, with distinct colors and tender taste.

Finally, Su Ziling made a fish roll with three threads.Cut the fish into slices, marinate them with Shaoxing wine and ginger juice, smear the raw powder, and cut the ham, cooked bamboo shoots, and shiitake mushrooms into shreds slightly longer than the width of the fish fillets.Scallions are cut into equal lengths, placed neatly on top of the fish fillets, and tightly rolled into fish rolls.Sprinkle the fish rolls with lard and steam them in a pan, then stir-fry them with scallions and ginger slices to release the fragrance, pour in the fish broth, add essence, and Shaoxing wine to make a sauce, and pour it on the fish rolls.I saw that the fish rolls were neat, the meat was tender, smooth and tasty, and mellow and fragrant.

These few dishes of Su Ziling make people very appetizing.

Just after noon, bursts of aroma from the kitchen penetrated into everyone's noses.

"Mi Xiaoye, do you smell it? Brother Su is cooking for you." Jun Yijing said with a smile, "It smells so good!"

Although Mi Xiaoye had a fever, her nose was not blocked, so she knew it as soon as she smelled it.It's true that Su Ziling is cooking, and the taste is delicious, but... this is too delicious.

Mi Xiaoye smelled it with her trained dog nose. In addition to the smell of chicken and fish, there was also a strong smell of lard. It seems that Su Ziling's "light" Jiangnan side dishes are really light...

After a while, Su Ziling brought some side dishes from each dish into Mi Xiaoye's room, Jun Yijing said with a smile, "Brother Su's dishes are indeed different, but they are more fragrant than those made by others."

The black line on Mi Xiaoye's head is getting heavier, Jun Yijing doesn't know if it's really stupid or fake, it's so obvious, can you really not see it?

"Mi Xiaoye, get up and have a taste." Su Ziling said, "You are sick. Master made some light dishes to see if they suit your appetite."

Jun Yijing said heartlessly: "Although the dishes are exquisite, they taste delicious, but isn't the oil too big?"

(End of this chapter)