After Xin Ran and Shi Yaxing finished drinking and parting, Xin Ran returned to Chen's mansion, because he drank a little too much, he went back to his room and fell asleep. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

On the second day, I didn't wake up until the third pole of the day, and the maid in the house saw Xin Ran open the door, hurriedly took care of Xin Ran to wash, and then brought breakfast up, and said to Xin Ran: "Son, our young lady came to see you with the breakfast she made herself in the morning, but you fell asleep, so let the slave stay and take care of you for breakfast after you wake up, and he went to my master by himself." ”

After Xin Ran finished washing, he saw a few side dishes on the table, a bowl of porridge, and a basket of small buns, and he couldn't help but have a great appetite, so he ate it.

was eating, only to see Chen Ming walk in from outside.

"Sister Xian, let you bother to make breakfast yourself, Brother Fool really doesn't want to go", Xin Ran saw Chen Ming come in, so he said with a smile.

Chen Ming said: "Big brother is polite, it's my little sister's job to take care of you, why be polite, I just don't know if today's breakfast is to my eldest brother's taste?"

"It's so delicious, you see that the foolish brother is almost swept away, it's just a hard work," Xin Ran said.

Chen Ming said with a smile: "Big brother thinks it's delicious, but every kind of breakfast is particular, and you don't necessarily know it." ”

"Then please help me introduce me, so that Brother Yu can see it," Xin Ran said.

Chen Ming continued: "This first dish is called Peacock Kaiping. The first step is to pick four different colors of greens from the vegetable garden in the morning when the sky is just shining, and each green vegetable must be very careful when picking, the leaves must not be damaged a little, and there must not be a single insect eye on it. The leaves must also be the same height as the whole green;

The second step is to choose four greens of each color from the four greens of different colors picked.

The third step is to heat the tea oil and put it evenly in the pot;

The fourth part is the most important thing, that is, after the oil pot is heated, put the sixteen greens into the pot, heat them slightly, and then use a skillful force to lift the pot and turn the greens over at a time to heat this side. This process of turning the pot is very critical, and it must be done with a lot of ingenuity and in one go, otherwise, it will be turned unevenly and damaged.

After heating the vegetables with oil on both sides, turn off the heat, and then lay each green vegetable flat on a plate, and the two adjacent greens must be different in color and spread out into a fan shape.

After doing this, put sesame oil in the pot, heat, at this time, put the cut red pepper strips, garlic and salt into the pot, quickly fry a few times, do these, put it into a small bowl, and then use the trick of the rain used by my master to evenly sprinkle the vegetables on the plate, so that it is officially done.

Because the shape and color of this dish are very similar to the shape of the peacock screen, it is named the peacock screen.

This second dish is white jade slices, this dish is the day before cooking, choose the soybeans planted on the edge of the West Lake, the grains must be full, round, and then soak them in the water of the deep well of the mansion, in the early morning of the second day, take out the soaked soybeans, and then use the small stone mill in the house, slowly grind into soybean milk, and then put the soybean milk into the pot, add brine, and boil.

It will then be placed in a special small square box and gently squeezed into tofu pieces.

At this point, it must be gentle, otherwise the pressed tofu will either be too old or too tender. After the tofu is ready, you need to cut a piece according to the amount while it is hot, then hold the tofu in your left hand and throw it into the air, stretch out your index finger with your right hand to refer to the sword, and unfold the kung fu of the sword piercing point, and evenly prick six small holes on it.

After doing this, put the prepared Jinhua ham, minced meat, green onion, and ginger together, fry them in a pan, then put them in a bowl, break two eggs, add the bean flour, put them in a bowl and stir well, wait until they have cooled, and pour them into the small hole in the tofu.

After that, put the tofu on a plate, then put it in a steamer, steam it over high heat for a while, take it out, then cut the tofu into thin slices and put it on a plate.

In this way, in addition to the softness and freshness of tofu, this dish also has the aroma of meat, and both tastes are both, but this dish should be eaten while it is hot, so that it is delicious. “

Because the tofu in this dish is as white as jade, it is called white jade slices.

The third dish is pickled side dishes, which are relatively simple, in autumn, fresh long beans and chili peppers are picked, washed, chopped, and then salted and ginger. Put them together in a small jar, put a stone on top and press tightly.

Turn it upside down again, put it in a large bowl, and fill the large bowl with clean water, which must be changed every ten days and a half months.

In this way, it can be marinated in about a month, and when you want to eat it, you can take it out of the jar and pass it with peanut oil, which will make it refreshing and delicious.

The clear porridge in the small bowl is pearl porridge, mainly put the lotus seeds produced in the West Lake into a small casserole, fill it with water, first cook it on high heat for half an hour, and then put in the millet produced in the north, simmer it slowly over low heat, the practice of this porridge is very simple, but it is more time-consuming, and it needs to be stewed until it is thicker.

This porridge is mainly able to clear the heat and remove the fire, and eat a bowl of these small dishes in the morning, which is quite good.

As for the steamed bun is Hangzhou's xiaolongbao, this steamed bun is also sold on the market, it is more common, but when I make it, the noodles used are different from the outside, this noodles are made of a kind of barley noodles produced in the western Tubo region, because it is produced in an extremely cold area, so this noodles taste very strong and chewy.

Moreover, the steamed buns are not easy to break, and the filling inside will not be cold for a long time. “

Xin Ran was very moved when she heard Chen Ming introduce the three side dishes and two staple dishes, and said: "These dishes are so time-consuming and labor-intensive, Sister Xian is really good to me, I guess you must have gotten up very early, get busy, it's really hard for you, foolish brother really doesn't know how to repay you!"

Chen Ming heard Xin Ran say this, so he said: "Big brother, why be polite between you and me, how to repay me You don't know yet, you're still pretending to be confused with me", after finishing speaking, I saw that her face suddenly turned red and lowered her head.

Xin Ran naturally understood what Chen Ming meant, and the last time they were separated in Shaolin Temple, the two had already confessed their affection to each other, so Xin Ran naturally understood what she meant when she saw Chen Ming's expression.

Thinking of this, he said: "Sister Xian, don't worry, I understand your intentions, the foolish brother will definitely not live up to your tenderness and sweetness towards me, and I will definitely treat you well in the future." “

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