Xiaowei and Xia Maosheng didn't need anyone to say, they automatically and consciously ran to the kitchen to cook.

It is said that Aunt Wang is now used to eating the meals they cook at night, and she is no longer "active" in cooking.

Put the rice into the rice cooker, and the two big men sat on the pony and chose the vegetables with their heads on their heads.

Xia Maosheng asked, "What are you busy with these days?"

Xiaowei said: "Investigation, all public entertainment venues are inspected. Let's go through the form, I don't care if I check it, the funds are getting back. ”

Xia Maosheng said: "How do you think it is managed? What do you care? If an entertainment venue is not entertained, it is still called an entertainment venue? That is the leeks planted for you, do you understand? It is all clean and quiet, where does so much funding come from? Where do you come from when you need results in the future?"

Xiaowei shook his head and said, "You can see it clearly, I just don't like it." ”

Xia Maosheng said: "You are really not the material of the mixed unit, you have to die of fire." Alas, I'll make a fried meatball, and then a dry roasted fish, it's been a long time since I've cooked any serious dishes. ”

Xiaowei looked at the refrigerator and said, "Then I'll make a pot of collapsed pork slices and an eggplant box, Xiaohong likes to eat it." ”

Xia Maosheng said: "You can make another pork chop, and there is a little bread crumb." I'll get another one, scorched pork ribs, and another nine-turn large intestine, is that enough?"

Xiaowei said: "Almost, celery, cloud beans, bean sprouts, three, four five, seven into nine, ten vegetables, enough." Do you want to make soup?"

Xia Maosheng said: "You go to prepare vegetables, I'll peel two potatoes, rub a shredded potato soup, and I'll get eggplant." ”

Xiaowei got up and went to the refrigerator to get things, they were all frozen, put them in a basin and fill them with cold water and wait for them to melt, and then began to cut green onions, ginger and garlic, adjust sweet and sour sauce, grab water starch, cut dried chili peppers, and chop minced meat.

Chop the minced meat and chop it again, add some green onion and ginger to chop into a puree, put it in a large bowl, add a little cooking wine, put soy sauce, salt, monosodium glutamate, Sichuan pepper powder, add a spoonful of cooked oil, and stir into a meat filling.

Xia Maosheng peeled the eggplant over there, slipped one shallow and one deep, cut an eggplant and stacked it on the plate, lit the stove and put it on the pot, put most of the cooked oil in the pot, adjusted the fire, and then turned around to clean up the kingfish.

Xiaowei found a large bowl and beat four eggs into it, carefully separated the egg yolk and put it in another bowl, and beat five more eggs into the egg yolk bowl to stir into egg liquid.

After washing his hands, he took four chopsticks out to wash and dry them, grabbed the round head of the chopsticks with his hand, spread out the square ends of the four chopsticks, and began to beat the egg whites. This thing is sold with a special hand-held whisk, but the general chef uses a lot of chopsticks, and there is a problem with habits.

Through one-way rapid whipping, the egg whites quickly solidified into white flocculents, the thicker and thicker they became, the more they swelled, and the four egg whites beat out a big bowl, until a single chopstick could stand upright in the middle, Xiaowei stopped beating, added a little Suda to the egg white, two small spoons of dry starch, grabbed a large handful of white noodles, and then quickly stirred with chopsticks, turning into a large bowl of sticky batter.

Sandwich the minced meat into the eggplant slices, put all the eggplant slices on a plate, test the oil temperature, and then hold the eggplant slices with the meat filling in your hands, roll them in the egg white paste and put them in the oil pan.

With a sudden, the layer of egg white paste on the surface of the eggplant slices in the pot quickly expanded, and the flat eggplant slices became round.

Xia Maosheng used a knife to cut out the twill lines of leek leaves on both sides of the king fish and put them on the plate, washed the board and began to cut the large intestine, looked at it and said, "Su Daduo." ”

Xiaowei said: "It's okay, I haven't made it for too long, anyway, I eat it myself." "Sudaduo will be too dark in color and not look good.

Put all the eggplant slices into the pot, flip them with a colander spoon, and when they all turn dark yellow, take them out and put them aside to control the oil, take the packed kingfish and fry it, fry it until it is brown, and when the fish becomes charred and dry, take it out and put it on the plate, Xia Maosheng handed over the large intestine that had been cut into sections with boiling water, dipped in soy sauce and sealed with wet starch.

Put the large intestine into the oil pan and fry it until golden brown and take it out, where Xia Maosheng has already hung up the cooked pork ribs. The two skilled hands are really not too smooth to cook, it is a feeling of being handy and smooth. Therefore, in a restaurant, a good assistant chef is very important.

Fry the ribs, put the kidney beans in oil, stack them on the plate and put them aside, while waiting for the oil in the pot to warm up, Xiaowei went to bring the egg mixture, and prepared a small bowl of flour and a bowl of bread crumbs. Xia Maosheng has already cut the pork buttocks into large slices, cut them with the back of a knife, grabbed them with soy sauce, and then adjusted the flavor with a small amount of salt, peppercorn powder, and monosodium glutamate.

The oil temperature is enough, Xiaowei unfolds the pork slices, evenly dips them in flour on both sides, then soaks them in the egg mixture, puts them in the bread crumbs and pats them on both sides, and then puts them in the oil pan.

Repeat the process of dipping flour and dragging eggs and patting breadcrumbs one by one, and take out the fried ones in the oil pan until they are golden brown and put them aside. After all the meat slices have been fried and the oil temperature has risen, they are then soaked and fried in the oil, and the aroma rises in the kitchen. Fry until deep golden brown but the bread crumbs on the surface have not yet been taken out, put it on a washing and drying board and cut it into a finger-wide barcode on a plate, the pork chops are ready, and you can dip a little pepper and salt when eating. Or ketchup.

Then the two of them started stir-frying.

The test of the nine-turn large intestine is the spoon skill. Add the bottom oil to the frying spoon, stir-fry the pot with green onions, ginger and garlic, add soy sauce stock, one-third of the hand spoon of sugar, add salt, pepper and monosodium glutamate, after boiling the pot, push the fried large intestine vertically into the pot, and turn the spoon until the soup is thick, at this time it is necessary to constantly shake the spoon to prevent it from sticking to the pan.

The soup thickens and changes color, add pepper to cook vinegar, sprinkle with coriander segments, and remove the spoon from the plate. In fact, you can do it without turning the spoon, don't stick to the pan, just use chopsticks to hold the yard plate when you are done.

Fried meatballs are fried in a large oil pot and then fried in a pan, flattened the meatballs with a hand spoon, fried on both sides until golden brown and then put the stock, add less soy sauce, less sugar, salt, pepper, monosodium glutamate, boil over high heat and reduce the juice.

"What's wrong with you two today? How did you do this construction?" Xiaohong and Geng Hui asked, attracted by the fragrance and sound, leaning on the kitchen door frame.

Xia Maosheng said with a smile: "Relieve loneliness, pass the time, and I haven't done anything for a long time, just like everything." ”

Xiaowei stir-fried the pot with base oil, put the meat slices down and stir-fried, ordered a little broth, a little soy sauce and salt, and added some chopped green onions and garlic. Wait until the meat is cooked and pour it into a small bowl on the side.

Then put two spoonfuls of base oil in the pan, wait for the oil to warm up, pour in the egg mixture and shake it slowly, so that the egg liquid unfolds in the oil. When the egg mixture has stretched into a flatbread and the middle has not yet set, pour in the fried meat slices, then turn the spoon over, and keep shaking the spoon to make the egg cake rounder.

Wait for the egg liquid wrapped in the meat slices to also solidify and change color and turn it back, pour in the prepared sweet and sour sauce, slowly shake the spoon to collect the juice, the soup becomes thick and bright, turn the spoon again, push the side wrapped in the red thick juice up to the plate, sprinkle some chopped coriander on it, and the pot will collapse the meat slices.