Sinan peeled the peas from the pods, did not wash them, and immediately oiled them and removed them to ensure that the peas remained green during the cooking process. Pen ~ fun ~ pavilion www.biquge.info and cut the diced meat according to fat and thin. Usually when you cook this stewed rice at home, you just go down to the pot, and Sinan won't do it. She first heated the empty wok, then put the diced fatty meat, forced out the oil, got a crispy oil residue, and then slid the seasoned lean diced meat down and fried for a while, and then began to simmer the rice, using only a little salt to enhance the flavor.

The rice is stewed, and then the vegetarian dishes are processed, which is also simple, green bamboo shoots, carrots, and oyster mushrooms are all shredded, salt kills the water, and then rinsed with water to remove the salty taste after it is soft, and the water can be controlled for later use. The bell rang, prompting that there was still half an hour to go, and Sinan began to make black fish noodle soup unhurriedly. First, the ginger and fish head and bones are stir-fried in a pan of oil until fragrant, and then water is poured into the water and burned over the highest heat, and in less than a moment the soup is milky white - this is the emulsification process of fat. If you want clear soup, you have to use the smallest fire, and if you want white soup, you have to use the largest fire, the so-called simmer and martial fire. Wait until the soup is milky white, use a colander to remove the fish bones inside, open for a while, put in the fish noodles, wait until the fish noodles float, immediately turn off the heat, put a little pepper water and salt to taste, and then put in the blanched pea tips.

When cooking the soup, Sinan used it for two purposes, and set up a non-stick pan to fry the chicken breast, no need to put oil, and the olive oil when marinating was enough, but the pot must be covered well, otherwise the already unpalatable chicken breast will be more difficult to taste. The fish noodle soup here is ready, and the chicken breast is also fried there, and the lid is not opened to let the meat relax for a while. With the rest of the time, mix cold dishes, only put fish sauce, oyster sauce and sesame oil, a little bit of white vinegar and white sugar, do not hide the true color of vegetables, emerald green, white, orange and red piled up on the plate, very beautiful.

When the bell rang, Sinan began to divide the dishes, and in a dozen trays, the soup bowl was milky white fish soup, thin fish noodles and green bean tips; in the flat dish were sliced chicken breasts with a thick color glowing red and exuding the aroma of garlic; in the round dish were cold three-color vegetables, and another bowl of fragrant pea meat stewed rice.

The uncle's plate is also good-looking, the golden whitebait omelette, the appearance is ordinary but the connotation is mysterious; the emerald green mixed spinach is sprinkled with dots of unknown objects; the soup is a refreshing hot and sour soup with shredded meat and leeks; and the rice, red dates and pine nuts and two rice are sprinkled with a little brown sugar, and it is in the style of Da Changjin.

They are all examples of bright colors that make people appetizing, and their nutrition is well balanced.

After the jury group tasted it, they exchanged heads and ears.

Sinan and Uncle also exchanged food. Sinan took a bite of cold spinach and was surprised: Genius, the spinach is sprinkled with potato chips, and the taste is crispy, which makes the monotonous cold spinach suddenly lively, and the reason for coaxing children to eat it can be said. The whitebait omelette is similar to what Sinan expected, and the crispy whitebait and the potato chips in the spinach are similar. Sinan thinks that the hot and sour soup with sweet rice is simply unforgettable, and the sweet and salty combination is really wonderful.

The uncle's expression was also solemn, he looked at Sinan with admiration, this little girl really couldn't see that she was a master, the kung fu of knocking fish fillets, not a person with a stable mind, couldn't knock out such a thin and consistent fish fillet, and it would be immediately disconnected when it went down to the soup, and Sinan's fish noodles were the same as real noodles, with uniform thickness and clear roots. The small oil residue in the stewed rice with diced pea meat is like a small gift, and the taste of childhood comes to you immediately when you bite into it.