Luo Tong pondered like this, holding Wanwan and sitting on the chair on the side, Caucasus honestly lying under Wanwan's feet, his head resting on his two front paws.

Sheng Sheng was indifferent to cooking, so he took Sheng Qiwu and went to the activity room, and the kitchen was empty all of a sudden. Luo Tong picked up the strawberries in the fruit bowl, removed the green leaves, and carefully fed them to the mouth of Wanwan.

Wanwan this child is a little picky, since he can eat, he no longer wants to drink milk, Shengsheng is also the same, the two little ones eat every meal with relish.

When they eat, they are just in time for the strawberries in the strawberry field to ripen, and they fall in love with the sweet and sour taste of strawberries in the evening, and they have to eat some of them every day.

But Luo Tong stipulated that she could only eat three pills at a time, and if she ate too much, her stomach would not be able to stand it, and the child was still young. Wanwan was still young, pinching strawberries and eating them in small bites, at least the bib was not dirty.

While eating strawberries in the evening, she watched Ma Sen and Ruan Tang's movements intently, Chang Zheng and Chen Xinghan had been ignored by her. Those little eyes, shining.

Luo Tong looked at it and thought it was funny, her skills could only be regarded as average, could it be that her daughter actually lit up this cooking skill every night? If so, it would be really great!

Girls, if they can cook well, it will not be easy to be coaxed so easily by men who can cook in the future.

If Sheng Qiwu hadn't had such good cooking skills and conformed to her aesthetics, she would have been able to throw herself into Sheng Qiwu's arms so easily?

Ma Sen and Ruan Tang chose the same ingredients, they were all pork belly with three layers of flowers, the thickness of the fat was enough, and the two of them stood side by side with neat movements.

I look at this and then look at that, and the little appearance is rarely more lively than usual, and it is not the usual cold appearance.

Although the ingredients chosen by Ruan Tang and Ma Sen are the same, the way they handle them is very different. Masson cut the pork belly into mahjong-sized cubes, washed them and blanched them in a pot with cold water.

Ruan Tang is another kind of situation, this pork belly is skinned, Ruan Tang washes the dirt on the skin surface, puts it in a pot of clean water, slices the ginger, and cuts the green onion into sections for later use.

Wanwan didn't know the ingredients yet, so Luo Tong pointed to the ingredients and said to Wanwan, Wanwan pursed her mouth, listening to it with relish, and her expression seemed to understand.

When it is cooked until it is eight ripe, take it out and let it cool, and then it is time for Nguyen Sugar to perform. At first, it was very bland, but the boiled pork belly was cut into small cubes of 3 cm square.

Then it was time for Luo Tong and Wanwan to be surprised, Ruan Tang used a knife to slice each piece of meat from one side, but not a fragment, and when the slice reached the corner, turn the knife and slice again, until the center of the slice, and then roll it back according to the original shape, and neatly stack the meat skin down into the bowl.

This hand is very slippery, and even Chen Xinghan, who gave Ma Sen a hand, whistled to express his appreciation. Ma Sen glanced at the neat meat section that made him stack the ground, and raised his eyebrows: "Wanfu meat?"

"That's right," Ruan Tang nodded, watching Ma Sen pour a whole jar of Huadiao wine into the crockpot, and smiled: "Red simmered meat?"

Ma Sen was proud: "That is, I don't often make this dish, so I made it to welcome you today." ”

Chang Zheng smiled: "That's really thank you, you kid is really not authentic, we've known each other for so long, it's the first time I've heard of this red simmered meat, you kid hides so deeply?"

Ma Sen spread his hands: "You don't eat the braised pork you usually make? Besides, this thing is still greasy after all, which of the grandparents in our resort center doesn't have a little problem? They are not suitable for eating and not dying?"

Chang Zheng snorted twice and reluctantly accepted this explanation, "Then what did you do today?"

Ma Sen looked at Chang Zheng with a look of a fool: "Aren't you guys here?" You and Brother Sheng are all healthy, and a few big men can't solve these red stewed meats?"

Talking to Chang Zheng, Ma Sen's movements in his hands did not stop. The pork belly has been blanched before. After the pork belly is submerged, soy sauce, brown sugar, salt and other ingredients are added together, and the heat is boiled, and after skimming off the foam on the soup noodles, Masson covers the lid of the crockpot and turns to a simmer.

Looking at Chen Xinghan's questioning face, Ma Sen explained: "The characteristics of this red stewed pork are that it does not add water, does not open the lid, simmers slowly, and stews until the meat is rotten and there are no peaks. ”

"Take a bite, the five flowers are wrapped in sugar, fat but not greasy, this is a good dish to eat. "Masson said that the head of the land is the way, and he is also a little hungry for this.

The resort center is good, but sometimes some dishes can't be cooked. Although he was able to open a small stove by himself, Ma Sen couldn't do it when he saw his grandparents being greedy.

Ma Sen's side is waiting for this red stewed meat to come out of the pot, and Ruan Tang's side is a different situation. The sliced pork belly is neatly stacked in a bowl, and rice wine, light soy sauce, dark soy sauce, sugar, green onions, ginger slices, star anise, Sichuan peppercorns, and stock are added to the bowl.

The color of the seasoned sauce is bright and attractive, and Ma Sen also knows the method of this Wanfu meat, so he handed over a steamer with the right time. Put a large bowl into the steamer and steam it over high heat until the meat is cooked through.

At this time, take out the large bowl, remove the green onion and ginger star anise, pour the soup back into the pot, buckle the meat into the plate, boil the soup over high heat, add an appropriate amount of water starch to thicken, and finally pour it on the meat.

When Ruan Tang's Wanfu meat was ready, Ma Sen's side also turned off the fire, and the kitchen was filled with a strong smell of meat, and Wanwan's little nose kept inhaling, looking like she couldn't wait to taste it.

The presentation of Wanfu meat is very particular, if the meat skin is facing up, you can also see a clear loop like a circle, with the soup poured on it, the fragrance, a burst of drills to the tip of everyone's nose.

Masson's red stewed pork is also out of the pot, and he is more particular about cooking, and he also pays attention to the plating. This non-red stewed meat is all skin up, the color is crystal clear, and the pork belly trembles, as if it will fall off with a little force.

In terms of appearance, there is almost no difference between the two, the only difference may be that the Wanfu meat made by Ruan Tang has patterns on it. If he hadn't seen it with his own eyes, Luo Tong would have thought that the two were cooked with the same utensils.

But what she saw with her own eyes was that the way the two cooked was completely different, and the final result was naturally different, but I have to say that they are both great chefs.

Sooner or later, I will be noisy to go down and take a closer look. Luo Tong stood next to the cooking table with Wanwan in his arms, and Chen Xinghan deliberately teased Wanwan: "Wanwan, do you see the difference between the ground?"