The backyard of the old house is a vegetable garden, which grows a lot of fresh vegetables, some vegetables that you want to eat can be picked on the spot, and the vegetables in it are pollution-free, pollution-free, very green and healthy.

Chu Yunqiu walked into the backyard vegetable garden and looked at the vegetables growing inside, including tomatoes, cucumbers, loofahs, bitter gourds, eggplants, green peppers, etc., all purple and green, full of vitality.

Chu Yunqiu dragged his chin and thought about what to cook at noon.

Fish and meat are indispensable for the feast, but green vegetables are also a very important part.

Chu Yunqiu roughly calculated, himself, Lu Zhiqing, Meng Qingyou, little sister Chu Yulian, Xiao Niuniu, as well as Gong Feng, Liang Qianzhi, Wang Yidong, plus Xiao Na, who has not yet arrived, so there are nine people, and if the old sister and brother-in-law are called over for dinner at that time, it will be eleven people.

Thinking of this, Chu Yunqiu suddenly had an idea in his heart, five meats, one egg, two vegetables and one soup, make nine dishes, according to this standard, Xiao Niu Niu is small, the amount of food is the smallest, and she doesn't eat much, but Gong Feng has a top two, which just complements Xiao Niu Niu, eleven people, nine dishes, almost.

The meals at home are different from the meals in the restaurant, and the amount is large. You will never eat several meals by yourself, and if it is really not enough, it is a big deal to make a few more dishes, which is not a problem.

With an idea, Chu Yunqiu walked into the vegetable garden, picked some shallots from the vegetable field, and planned to stir-fry them with Zihuang eggs to make a scrambled egg with green onions, which was one of the nine dishes.

Then, Chu Yunqiu picked a few eggplants from the vegetable field, planning to make a braised eggplant, some people make it delicious, and some people make it unpalatable, so you must master the heat.

If the heat is too long, the water evaporates, and the eggplant is easy to deflat, and it is easy to get old. It doesn't taste good; If the heat is too short, the taste will not be soaked, and it will not be eaten, and there will be no taste. Also for nothing. So when making braised eggplant, you can't do too much.

Not only the braised eggplant needs to be controlled well, but other dishes also need to be controlled, and the heat is very important for a dish. The same is true for being a human being, control the heat. It is to master a degree, not too much, otherwise it will become too much, and the feelings are easy to burn; It can't be too far, it's too far away to be called a stranger, and there is no emotion at all.

After Chu Yunqiu finished picking the eggplant, he put it and the green onion on the empty table on the side, and then went to pick some cucumbers and green peppers.

Two vegetarian dishes, one hot and one cold, the hot dish is braised eggplant. The cold dish is garlic cucumber.

Five meats, Chu Yunqiu plans to make an authentic spicy chicken, the key to spicy chicken is spicy, it is not spicy and not delicious, but it can't be too spicy, too spicy to eat, after all, Ludong people are not particularly spicy. The second course - dry fried shredded pork, shredded meat is made from the meat on the ribs of the double-winged beef, which is strong, and after the dry stir-fry is finished. Sprinkle a layer of cumin on top, and the taste, don't mention it. The third dish, Chu Yunqiu, planned to make a spicy fish, which was Gong Feng's favorite dish. After it is done, put it in the electric pot and heat it at a low temperature to keep the spicy fish in it boiling, the fish is delicious, and the week of the fish is completely covered by the materials in the pot, and it tastes numb and spicy. There is only fragrant left, and a sip of spicy fish soup is warmed from the mouth to the stomach.

The fourth dish Chu Yunqiu plans to make a plate of fried crayfish, the lobster is nothing else, it is the special product of Chujiazhai crystal white shrimp, the number of crystal white shrimp is dense and adaptable, as long as it is fresh water, the water quality is clear and pollution-free, he can almost survive. In Yueming Bay, almost half of the net is crystal white shrimp, and the people in Chujiazhai have basically eaten it.

And the shrimp meat of the crystal white shrimp is very crystalline, it tastes like jelly, the meat is delicate, full of Q feeling, the whole crystal white shrimp can be put directly in the mouth, after cooking, there is no place to chew. The outermost layer of crystal white shrimp is like a crystal-like hard shell, which softens when heated.

Then sprinkle some cumin on the outermost layer, which is slightly numb and spicy, like chewing chocolate, and one plate is really not enough to eat.

The fifth dish was also the last meat dish that Chu Yunqiu decided to make, that is, crispy pork. Crispy meat is a very famous Shandong dish, and it is very delicious, its color is red and bright, soft and mellow, fat but not greasy, widely loved by everyone.

The raw material is pork, after the pork is peeled, washed with cold water, scalded in boiling water, and then cooled with cold water. Change it into large oblique slices, cut them into slices, put them in a basin, and then add the ingredients, Sichuan pepper, bay leaves, green onion and ginger, cinnamon, soy sauce, etc., and steam them until they are rotten. Shred the rest of the green onion and ginger, cut the coriander into sections, and slice the garlic. Spread the batter on the steamed meat slices and fry them in oil until they are fiery red.

Put the bottom oil in the spoon, fry the pan with shredded green onion and ginger and garlic slices, add soy sauce, sugar, vinegar and monosodium glutamate, and then put the fried meat slices into the spoon, simmer for three minutes, turn it over and put it on the plate, sprinkle with coriander.

The method is a little complicated to say, but it is not complicated at all, Chu Yunqiu has done it a few times, and he is familiar with the road.

In the last soup, Chu Yunqiu planned to make a sweet soup, firstly because there was a Niuniu, and secondly, if you drink some sweet soup after a meal, it should be eaten as a dessert, which will help digestion.

So Chu Yunqiu planned to make a yam horseshoe soup, yam is a kind of medicinal material, also known as "white yam", which is a herb included in the "Chinese Materia Medica".

Yam has the effect of nourishing and strengthening, aiding digestion, absorbing sweat and stopping diarrhea, and yam is most suitable for taking with Ganoderma lucidum, which has the effect of preventing and treating diabetes.

And water chestnut is also a kind of medicinal material, clear heat and dissolve the lungs, moisten the throat and nourish the stomach, water chestnut is also called water chestnut, the skin color is purple and black, the flesh is white, the taste is sweet and juicy, crisp and delicious, it has the reputation of "underground pear", the northerners call it "Jiangnan ginseng", it can be eaten raw fruits, and can be eaten as vegetables, it is a seasonal product loved by the public.

Therefore, the mixture of yam and horseshoe is very good for the body, beneficial and harmless.

After Chu Yunqiu prepared all the vegetables, he returned to the kitchen and carefully cleaned the vegetables.

Lu Zhiqing was busy taking care of Xiao Niuniu, and she couldn't spare her hands to let her little sister help cook, uh, think about it, forget it, Meng Qingyou is also a guest no matter what she says, and she can't let the other party do it, so Chu Yunqiu can only do all the work.

Practice makes perfect, Chu Yunqiu has developed a habit of cooking, so he doesn't feel tired, and more importantly, he likes to cook, to be precise, cooking and cooking, he likes some ingredients to become exquisite delicacies in his hands, and likes his meals to be liked, recognized and praised by everyone.

So he also liked the carving very much.

In his eyes, carving and cooking are the same thing, cooking is to combine simple ingredients, guò and craftsmanship to make an irresistible delicacy, and carving is also to turn decay into magic, turning simple wood into exquisite works of art.

It is precisely because of this character that Chu Yunqiu has great enthusiasm to learn carving.

Chu Yunqiu cleaned up the vegetables from the pot, then took out yams, water chestnuts, chicken, pork, etc. from the refrigerator and put them on the table.

In the courtyard, Chu Yulian and Meng Qingyou were chatting there, chattering about which male star was handsome and which TV series was better, Lu Zhiqing stood aside, looking at Xiao Niuniu, with a smile on her face. I saw the little girl holding the little fox, learning from the way her mother hugged her, pretending to be a little adult, and coaxing the little fox to sleep.

But the little fox didn't cooperate, staring at the little girl, looking at the little girl, it seemed that she was going to run away in the next moment. (To be continued.) )