Next, Yang Nan plans to burn pine nut cinnamon fish. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 info Hunting Network wwΩw.Δ liewen.cc

This is Yang Nan's specialty dish. This dish is sweet, sour, salty, and nutritious. It is cooked with cinnamon fish, pine nuts, corn, green beans, sugar, and salt as the main raw materials, and has the effect of appetizing and helping digestion.

First, Yang Nan gently chopped the guiyu from the tail along the bone. Separate the flesh from the bones one by one. Both sides of the body of the fish are split into the neck of the fish. Then cut off the middle bone and throw it away. Then use a kitchen knife to carefully remove the small thorns on the fish, so that everyone can eat with confidence and boldness.

After deboning, there are only two large pieces of meat left. Place one half of the fish flat on the cutting board and change the knife diagonally, until you can only cut the skin, and then turn the meat around and cut it. It's exactly what it looks like a fork. Yang Nan tried not to split too deeply, so as not to blow up the fish body when it was fried;

Yang Nan then marinated the cooking wine, salt, monosodium glutamate, ginger, green onion and other condiments with the fish for half an hour, and then used flour to dip the whole fish on. Especially the gap between the fish, be sure to dip it in flour, and then Yang Nan planned to put the osmanthus fish in the oil pan and fry it.

When the oil temperature is about seven to eight layers hot, that is, there is some black smoke on the oil. It is necessary to wait until the oil temperature is high, so that the surface of the fish can form a layer of shell, and the fish will not be fried inside, and the surface is very crisp.

After frying, the fish is served on a plate, and the next step is to burn the sauce.

Yang Nan poured oil into the pot again, put sugar, a small amount of salt, a little vinegar, and put in the mashed tomato juice, of course, the tomato residue was filtered, and then a small amount of water was put in. Then add the corn, green beans, pine nuts, and thicken. Finally, add a little more white vinegar. Pour it on top of the fish on the plate, and at this time, the pine nut fish is cooked.

This bowl is a little better, Yang Nan looked at it to speed up, otherwise the dishes will be cold, Yang Nan plans to cook the pork and vegetables together.

So what to burn?

There you have it, let's have a pork roll with meat and vegetables!

Yang Nan looked at the vegetables at hand, including cucumbers, gourds, coriander, and cocoon.

Yang Nan plans to cut all the vegetables into shreds. The yellow flakes are very simple to handle, peel, slice and shred. Coriander does not need water, it is no problem to eat it raw, it is directly cut into the same length as the yellow slices, the gourd and the white gourd should be cooked first, Yang Nan peeled the gourd and the white gourd, the water was boiled in the pot, and the ribbon gourd and the white were put into the water respectively, cooked.

After shredding the four vegetables and cooking them, Yang Nan began to process the pork. Yang Nan cut the pork into thin slices of pork,

Then open the fire, no oil is put in the pot, and then put the pork piece by piece into the pot, the pot began to make a "zizizi" sound, the aroma of pork also wafted out at once, Yang Nan is going to dry fry pork, the pork in the pot began to shrink slightly, Yang Nan saw that one side was almost fried, so he turned the pork over with chopsticks, and you can see that the side of the frying pan is a little golden, great, it is to have such an effect! Yang Nan was secretly happy in his heart.

As the pork on both sides was fried golden brown, Yang Nan knew that it was done.

Yang Nan took out the pork one by one, and wrapped each piece of pork with a little cucumber, coriander, gourd, and cocoon.

Yang Nan scalded the chives with boiling water again, and then used the cooked and soft green onions to wrap the pork rolls wrapped in vegetables and put them on a plate.

After cooking three dishes, Yang Nan looked at the duck in the first pot, poked the duck meat with chopsticks, and the duck meat was already cooked, and it was put on a plate.

"It's time to eat!" Yang Nan shouted.

"Yay!" Duan Xuan jumped over to help serve the plates.

"Be careful, don't knock it over, if you knock it over, you won't eat it!" Every time Yang Nan saw Duan Xuan bouncing like this, he was always worried that she would break the plate.

"Yang Nan, the old man has one more kind of torture in the world now." Sun Chen said.

"Huh? What is it? Yang Nan asked.

"It's just waiting for you to cook. Smelling the old fragrance, but I didn't eat it so quickly, ouch, this is really a crime! Sun Chen's expression was particularly exaggerated.

"Haha, second uncle, I'm embarrassed to praise me! The dishes are cooked, let's go! I'm going to serve rice to everyone. Yang Nan consciously became a rice porter.

"Hmm." Sun Chen looked at him with satisfaction, and then began to eat. Duan Xuan looked at the master, looked at Yang Nan, looked at the dishes on the table, put down the hand of the chopsticks, and picked up the chopsticks again. Sun Linling sat at the table very obediently this time, eating honestly, and didn't shout to help Yang Nan.

Alas, in front of food, everyone is not so enthusiastic!

Yang Nan smiled and shook his head, of course, this is also what he is happy to see, this is everyone's recognition of his cooking skills.

When Yang Nan came back with four bowls of rice, there were only two green shrimps left.

"Brother Nan, come on, eat the shrimp, thanks to me for helping you keep two, otherwise the second uncle would have eaten your shrimp a long time ago." Sun Linling said.

"Well, thank you Sister Ling." Yang Nan said with a smile.

"Then you see that I am so good to you, do you want to reward me with a shrimp?" Sun Linling looked at Yang Nan pitifully.

"You!" Sun Chen blew his beard and glared, "It turns out that Ling'er is thinking of this, alas, the old man is old, don't be more than you young people!" Ahem! ”

"Both for you!" Yang Nan gave the two green shrimps in front of him to Sun Linling.

"Brother Nan, you are so good to me!" Sun Linling said with tears in her eyes, "Then I'll give you back the duck leg that originally belonged to you." With that, Sun Linling took out the duck leg hidden behind him and handed it to Yang Nan.

"Forget it, I'll give you something to eat!" Yang Nan said with a smile.

"Hahaha!" Duan Xuan looked at Sister Lin Ling's funny appearance, and felt that he was so lucky to be able to worship a master like Sun Chen, and to have brothers and sisters like Sun Linling and Yang Nan by his side!

The dishes cooked by Yang Nan often don't take too long, everyone can eat, full of wine and food, and they all patted their round and bulging stomachs, sitting there panting. u read the book

"Yang Nan." Sun Chen beckoned to Yang Nan, who had just returned from washing the dishes.

"Second uncle, what's wrong?" Yang Nan asked.

"As the saying goes, 'eat people with a soft mouth, take people with short hands.'" The old man has eaten two or three meals of you. Here, you have this cheats. Sun Chen said and took out an ancient book from his arms.

Why are they ancient books? Because the cover of the book is yellow, and a small half of the page has been mutilated.

"Second uncle, this is absolutely unacceptable." Yang Nan excused himself, "I should cook something to eat for you, I should be a junior, and besides, it is also for the big guys, not for you alone." ”

"If you give it to you, you'll take it, grinding and grinding like a big girl." Sun Chen said impatiently.

"Take it, Brother Nan, what my second uncle decides, ordinary people can pull him back." Sun Linling said on the side.

"Okay then, thank you, Second Uncle." Yang Nan accepted the book, put it in his arms casually, and didn't flip through it on the spot.