Jiang Xiaoxuan poured the cut goose pieces into the pot, stir-fried it on high heat, and the bottom of the pot was fried with rock sugar, and the goose skin would be browned and bright after a while, and the color was very beautiful.

The whole goose of more than ten catties, even if it is not light except for the thrown away sewer, she holds the spatula with one hand, and the frying is still free and full of momentum.

Whenever she stands in front of the stove, the confident temperament of a chef comes out naturally, and she will not deal with it casually.

Although there are many home-cooked recipes and simplifications of this dish, the one she makes by herself will definitely have a unique flavor.

Stir-fry for a while, add seasonings, add shiitake mushrooms and stir-fry until fragrant, then switch the pot and start simmering in the same pot that you usually eat hot pot.

The hot pot and the table are a set, and there is a stove at the bottom, after putting the pot on it, the fire in the stove at the bottom can be slowly stewed, which is more delicious, and there is no need to get out of the pot after the stew is cooked, just continue to stew on low heat and eat at the same time.

She poured the fried goose meat into the pot, added water to boil over high heat, and then turned to low heat and slowly simmered, and the pot was "goo-goo-goo".

The pot of the big stove here is empty, and two simple side dishes are fried.

Over there, Zhou Heng is holding two stoves at the same time - their stove is a three-eye stove, which means that there are three pots on the stove, one for stir-frying, the other for cooking, and one for boiling hot water or something like that.

The pot in the back does not need to be burned, because the embers under the pot in the front will float to the back, just enough to keep the pot in the back hot.

Speaking of which, this is also a kind of old-fashioned technology, now there are not many masters who can make a three-eye stove, it looks simple, but it is full of technology, if you accidentally return to smoke, the smoke in the stove does not go to the chimney but pours back, and the person who cooks will suffer.

Zhou Heng felt that maybe one day, such an old firewood stove might also disappear, right?

In the pot where the rice was boiling, the rice had already bloomed, Zhou Ying strained the rice, and then steamed the rice. This kind of wood-fired rice will have a layer of burnt yellow pot, which is fragrant, which cannot be made by a rice cooker.

Jiang Xiaoxuan glanced at the rice soup, felt very good, and said, "I'll make another one in a while...... Dongpo soup. ”

After she stewed the goose, she planned to stir-fry a few more side dishes.

Zhou Ying had never heard of this dish, so she asked, "What Dongpo soup?"

Jiang Xiaoxuan told her an allusion, that is, after Su Dongpo was assigned to Hainan, there was nothing to eat there, and there was nothing to entertain friends when they came, so she invented this dish.

The original recipe was probably similar to the current rice bowl.

However, up to now, there have been many versions, and there are even various deluxe versions, but they are all called Dongpo soup and ask for a gimmick.

Dongpo soup was not originally this season, now use spinach instead, the spinach at this time is very delicious, it has been beaten by frost.

It is said that Su Dongpo is really a food inventor, in that era of material scarcity, he invented so many famous dishes, and it has been passed down to the present, which is really not simple.

Zhou Ying sighed: "That person's literary ability is so powerful, and he is also so good at cooking!"

Then he lost no time in giving Wang Rui another lesson: "You see, people who are so knowledgeable cook by themselves, and you have to know more." ”

Wang Rui nodded blankly, thinking that it was too difficult for me, and when I came to my grandmother's house to visit a relative, I also had to mention my life, and I was always ready to be reprimanded.

Jiang Xiaoxuan couldn't help laughing.

In fact, Wang Rui is now a lot more sensible, and he still took the initiative to help in the kitchen today, and he didn't feel cold when washing vegetables.

This soup is very easy, Jiang Xiaoxuan pressed the existing ingredients at hand, blanched the spinach first, removed the oxalic acid, added dried shrimp and tofu, then added rice soup to cook, added seasonings, and it became a delicious spinach and tofu soup.

The dried fish that was fried before, and then added chili peppers and other seasonings back to the pot to fry again, this can be served with wine.

After it was done, Jiang Xiaoxuan went to look at the goose stewed on the stove again, to see if the stew was cooked, and then said, "It's ready to eat." ”

Wang Rui took the opportunity to slip away and said, "I'll go and ask grandpa to come back for dinner." ”

It's better to do anything than to listen to lectures.

Li Yunlian followed behind and told him: "Slow down, the road is slippery when it's snowing, don't run and wrestle......"

Not long after, there was a sound of talking outside, and Zhou Faqiang and Zhou Heng's aunt and uncle came down.

Zhou Ying went to call Ma Chen over again.

The hot pot table is not big enough, it is a small square table, so many people are a little crowded to sit, so next to the hot pot table, a small table was merged, and it became a long table.

I just put the washed vegetables on one side, and I'm going to add them to the pot when the time comes.

After all the personnel arrived, Jiang Xiaoxuan opened the pot, poured the sauce that had been prepared before, and stir-fried evenly, and the oil flowers in the pot sizzled.

This kind of practice, no one at the table has ever seen it, and I am a little curious, why is it served on the table before it is fried?

Jiang Xiaoxuan fried for a while, then poured it into the pot, stir-fried it a few times, and then covered the lid. After a while, a little smoke leaked through the crack next to the lid.

Jiang Xiaoxuan picked up the lighter that had been prepared a long time ago, put a little on the smoke, and only heard a "bang" sound, and blue flames rose on the entire pot lid.

The people at the table stood up in shock, what kind of food is this?

They knew that if the oil was too hot, the pot would catch fire, but at that time they could only use vegetables to extinguish the fire, not pour water - but now the lid is still covered, why is the pot on fire?

So what should I do? Do I have to prepare water to extinguish the fire?

Zhou Heng said calmly beside him: "It's okay, it's okay, just burn it for a while, it doesn't matter......"

He is also beautiful in his heart, Jiang Xiaoxuan's hand revealed today is really worthwhile. He had eaten this kind of drunken goose before, and that was also the chef who lit the fire on the table, and the first time he ate it, it was the reaction.

Wang Rui stared at the blue flame on the pot, his eyes were straight, and he exclaimed: "Awesome!

Probably his food horizons have widened a bit.

After the alcohol in the wine was burned, the fire was automatically extinguished, and only then did Jiang Xiaoxuan open the lid of the pot, and an indescribable fragrance suddenly spread.

There is a smell of wine, but the aroma of roast meat is also mixed in, and the various aromas are indescribable, making people swallow their mouths.

The alcohol in the liquor has been burned, but the aroma of the wine cannot be concealed.

Even Wang Siqi, a little guy who hates the smell of alcohol, couldn't help but say: "Mom, it's so fragrant." ”

Zhou Ying said with a smile: "It's not that my mother is so fragrant, it's that my aunt is so fragrant when she cooks." ”

Jiang Xiaoxuan smiled and said to the little girl: "It's almost good, just take a break." ”

She added some sugar to enhance the umami, stir-fried it again, added garlic sprouts to increase the fragrance, and said with a smile, "Let's eat."

Then he left the stage and sat next to Zhou Heng, transforming from a chef to a diner.

In the eyes of chefs, rock sugar and white sugar are definitely used differently. In the past, the sugar color was fried with rock sugar, and now some white sugar is added to enhance the freshness, which is different.

At this time, the stove under the pot was still burning, the pot was still "gurgling", the garlic sprouts that had just been added were already cooked, and the people at the table looked at this strange pot of dishes and swallowed their saliva, but they were not too embarrassed to be the first to move the chopsticks.

Zhou Heng sandwiched a pair of chopsticks for his father and mother, and said: "This is how to eat, it is very delicious, and the chef's craftsmanship." ”

Then they had to clip it for their aunt and uncle, and they picked up the chopsticks one after another and said, "Let's come by ourselves, come by ourselves." ”

It's the first time I've eaten such a drunken goose.

Zhou Heng gave Jiang Xiaoxuan another chopstick of goose meat, and said, "Chef's daughter-in-law, it's hard work! ”

Before the words could be finished, the people at the table said, "It's the chef, it's the chef! This tastes so good! The chef doesn't have this delicious taste!"

I don't have to say anything about the seasoning or the heat. The main thing is that the fire before stopped them, and they felt that this hand was really incomparable.

Jiang Xiaoxuan also tasted it and said, "It's still good for this goose meat, but it's different from home-raised." ”

These dozen geese are simply the tyrants of the rabbit farm, not to mention the grass and vegetables that eat rabbits, the small fish and shrimp shells in a pond outside, etc., are all eaten by them.

I usually eat all kinds of grains, which are really nutritious and exercise-rich. What is raised in this way is naturally different.

In addition, Jiang Xiaoxuan's cooking skills are not to be said, she can give the best play to good ingredients.

Zhou Ying ate a piece, praised it for being delicious, and said with a smile: "If we eat like this, will we get drunk?"

Previously, Jiang Xiaoxuan poured liquor into it, and the amount was quite a lot.

Wang Rui hurriedly explained for her: "Mom, haven't you seen it just burned for so long? The alcohol has already burned out, otherwise the fire will not be extinguished." The alcohol is burned, how can you still get drunk?"

The people at the table laughed, saying that Wang Rui was different when he went to high school, and he began to be reasonable, one by one.

Having said that, Zhou Ying still wanted to let Wang Siqi eat a piece of it, and the children should not be exposed to alcohol too early - but she was worried in vain, the little girl's focus was obviously not on the drunken goose, but on the pot of Dongpo soup.

There are many people eating, and the soup that should have been served in a bowl was directly replaced with a basin, otherwise, one person drank a spoonful, what is that called?

Wang Siqi thought this was particularly delicious, so he drank two small bowls in a row.

Zhou Ying smiled: "This guy's eating appearance is like a robbery." ”

Then he tried to reason with her: "Qiqi, don't you drink anymore, can you serve you some other dishes?"

She is afraid of drinking too much, the weather is cold, the nights are long, what should she do if she wets the bed at night?

However, Jiang Xiaoxuan's cooking skills really convinced her. It is estimated that everyone at the table thinks the same as her.

The most calm is probably Zhou Heng, after all, in an environment like a sheep farm, when there is not enough anything, she can still make unexpected deliciousness, and today's performance is not at the peak level at all.

He feels lucky, he found a chef girlfriend in an environment where other men are practicing their cooking skills because their girlfriends can't cook.

This gap is incomparable!

While eating, his mobile phone rang, and when he picked it up, he saw that it was a provincial phone, and the one who had left his name before was the one who said he wanted to come to his sheep farm to experience life last time.

It's so late, it's still snowing, is he really here?

Zhou Heng answered the phone, and the man said: "Old Zhou, I will be on the high-speed train tomorrow morning, and I will be able to go to your provincial station at noon, and I will tell you a special one." ”

For those in other provinces, the road is not close!

Zhou Heng looked at this day, the snow would not stop.

He said, "Have you seen the weather here? It's snowing now, and it's expected to pile up tomorrow, so I don't know if the road is good or not." ”

"It should be fine, it's not snowing. He said very indifferently, as if he didn't take it seriously.