Chapter 130

Seeing the heartfelt joy on Ye's face, Liu Huaxuan also smiled. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 info then put the two roast chickens in his hand on the table.

"Mother, Uncle Cao gave me two roast chickens and asked me to bring them back for everyone to taste. I'm going to start making a few dishes for you to try. ”

Liu Huaxuan began to roll up his sleeves as he spoke. Ye Shi looked at the two roast chickens wrapped in oiled paper on the table, and glanced at her with disgust: "Xuan'er, how can you accept this roast chicken?"

Liu Huaxuan smiled: "Mother, this is Uncle Cao's heart."

Ye Shi also smiled when he heard this, shook his head, and then gave up the vegetable pot with Miao. And began to help clean the vegetable pot, and also lit a fire.

Liu Huaxuan looked at this, and began to open the oil paper wrapped around the two roast chickens, because one roast chicken was not enough for so many people to eat, and she could only get the two together.

She first cut the two roast chickens into small pieces, and since she was a martial arts practitioner, the two roast chickens were quickly cut by her. She put the two chopped roast chickens on a plate.

Then she poured the oil in the hot pan, and then put the shallot and ginger cut by Miao and stir-fried until fragrant, and when the aroma came out, Liu Huaxuan poured down the two large plates of roast chicken, and then stir-fried.

Soon after, Liu Huaxuan poured some cooking wine, star anise, salt, and soy sauce into it, and stir-fried it again. Then I put in some water, covered the lid and simmered.

Steam came out of the lid of the pot, and the gurgling sound of meat and water was heard inside. The voice sounded very pleasant to her.

It lasted for a quarter of an hour before Liu Huaxuan opened the lid. As soon as the lid was opened, the fragrant water vapor inside hit her face, and Liu Huaxuan couldn't help but turn her head to the side. After the water vapor dissipated, Liu Huaxuan put the green green into it, and then continued to stir-fry.

After a while, Liu Huaxuan put it in full bloom.

After Ye saw her put the vegetables up, he handed over the pork that had been cut in his hand.

Liu Huaxuan reached out and took the plate of pork slices handed over by Ye's hand, and then marinated them in pickling for fifteen minutes.

Within 15 minutes, Liu Huaxuan deseeded and shredded the chili peppers, then cloves the garlic cloves and then flattened them with a knife.

After doing this, she poured oil in the pot, poured the garlic cloves after the oil was hot, and after the garlic cloves were fried, Liu Huaxuan poured down the marinated meat slices, and after the meat slices were fried to the level of medium rareness, she added cumin, star anise, and chili peppers, stir-fried until the meat slices were fully cooked, and then added soy sauce to help the meat slices color.

In the end, Liu Huaxuan put out the fire and served the meat slices. Looking at these two pots of dishes with both colors and aromas, my heart was filled with a burst of satisfaction.

Then she went on to make salted poached eggs in the pot. There were eight people here, and Liu Huaxuan took out eight eggs from the utility room, just one for each person.

Ye Shi didn't say anything when she saw this, because she knew that now that her life at home was good, she naturally couldn't be wronged by this food.

Liu Huaxuan put the egg on the plate so that it would not slip out and break.

Miao saw that she was about to start cooking, so she lit the fire in the stove, but she didn't dare to grow too big, because she was afraid that the egg would be mushy as soon as she put it down.

Liu put a little oil in the wok, and when the oil was hot, she knocked in the egg, browned both sides of the egg, and then took it out.

In this way, she scrambled eight eggs in a row. After all the eggs are made, Liu Huaxuan uses the remaining oil in the pot to stir-fry the ginger shreds, and after stir-frying, add an appropriate amount of water and salt, and then put the fried egg to boil and cook slightly. Then the fire was extinguished. Add shredded green onions and serve it.

In the end, Liu Huaxuan fried another must-have green vegetable on the table.

At this time, Xiao Fei, who has been accustomed to eating cooked food, has already put the prey it caught back in front of Liu Huaxuan, this time it caught two fat wild ducks, and the hair on the two fat wild fields has already been bitten by it, leaving only some unbitten fluff on the surface.

It seems that it is getting smarter and smarter, and Liu Huaxuan can't help but give it an appreciative look. The little fly looked up even more proudly at its big fluffy head.

Liu Huaxuan was speechless, it seems that its IQ is much higher.

After driving it out, Liu Huaxuan quickly picked up the two wild ducks, and the slightly blunt kitchen knife was like an extremely sharp dagger in her hand, and with a light stroke on the bones on its body, the extremely hard bones on the wild duck's body were cut.

After cleaning up the two wild ducks, Liu Huaxuan cut them into small pieces, and he took out about half a duck from them, and then asked Miao to pick some perilla and wash it and dry it before chopping it for himself.

When Miao heard this, she walked out, because she used perilla to make the snail lion in the last time, so she also recognized the perilla.

After a while, Miao picked the perilla back, and washed and dried the fresh perilla and chopped it according to what the owner said.

Then, Liu Huaxuan asked her to also cut the old ginger into minced shapes, crush the garlic and then cut it into fine pieces, and then cut the chili pepper into pieces.

Seeing that she was busy, Liu Huaxuan herself was not idle, she put an appropriate amount of salt, pepper, rice wine, and soy sauce into a bowl and mixed well, and then poured it into the washed and cut duck and let it marinate for another 20 minutes.

In these twenty minutes, Liu Huaxuan heated the pot, then poured the wild duck pieces into it and stir-fried them. When it was time to be half-cooked, Liu Huaxuan added an appropriate amount of salt, star anise, and a little cooking wine to it, and added some spiritual spring water to stew.

Here, the duck was also pickled, and Liu Huaxuan took out the duck to control the moisture, and then put it into another pot and heated the oil in the wok over medium heat until it was 50% hot, and then the pickled duck was carefully put into the oil and fried.

After about seven minutes of frying, when the duck meat is fried until the surface is golden, Liu Huaxuan took out a piece of meat and carefully cut it, and after seeing that there was no more blood oozing out of the meat, he took out the excess oil and let it cool.

Then she left a tablespoon of oil in the wok, heated it over medium heat until it was 50% hot, then added minced ginger and minced garlic to stir-fry until fragrant, then added minced perilla and chili pepper and stir-fried evenly, added soy sauce, pepper, white sugar, and Lingquan water, stirred well and brought to a boil.

After the duck meat was cooled, Liu Huaxuan poured in the prepared perilla sauce and served it. (To be continued.) )