Gu Qinglian knew why Yan Song was frowning, but she didn't like to explain, misunderstanding was good, she didn't want others to sympathize with her. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Gu Qinglian smiled and said, "I heard that there was a kitchen banquet here, so I asked Prince Zu Xin to bring me here." But I didn't expect to meet Uncle Shi. ”

Yan Song was surprised: "You came to the kitchen banquet?" Yan Song pointed to the kitchen, "Come, you can cook a few dishes." ”

Gu Qinglian didn't postpone it, nodded to Yan Song, walked straight into the kitchen, looked left and right to see what dishes there were, and there were still a lot of dishes. Gu Qinglian thought about it, snapped her fingers, and made these dishes, which were also simple and delicious and well-known throughout the country thousands of years ago!

Well, let's make her favorite flower chicken first. Gu Qinglian caught a local chicken from the chicken coop at the back of the kitchen, twisted her neck, opened a small opening from the back door to take out all the internal organs and wash them, and then smeared Gu Qinglian with the refined salt and some spices that increased the taste from the space, wrapped it in the kitchen to wrap things in the fresh lotus leaves, and finally used the sealing mud she used to seal the wine jar to wrap the whole chicken and bury it in the fire she specially built outside the door.

After getting this, Gu Qinglian didn't care about it and walked back to the kitchen. Take out the flour, mix the dough with warm water, and set aside to rest when the dough is strong.

The next dish? Well! Gu Qinglian found ginger slices, peppercorns, and ingredients and soaked them in hot water. Cut the pork belly into pieces, add eggs, a spoonful of starch, cooking wine, wheat germ, and half a spoon of salt to the minced meat, and stir vigorously until vigorous. Take out four or five water chestnuts and chop them into minced pieces, add the minced water chestnuts to the minced meat and stir well. Then gradually add the pepper water to the meat filling and stir, stir well, and then prepare to put it in the pot.

Grab a lump of the mixture with your hands, knead it into balls, gently pat it back and forth between the palms of your hands, and place it in the pot.

The oil in the pot was also hot, and the meatballs were put down to make a "snort" sound, and the mixture prepared by Gu Qinglian allowed her to make exactly twenty balls, and when all the meatballs were fried to golden brown, Gu Qinglian put the balls into the prepared white porcelain plate. Then put water in the pot, put a pinch of salt, and blanch the broccoli.

In another pot, add an appropriate amount of hot water, light soy sauce, oyster sauce, salt, sugar and half a bowl of Sichuan pepper water to boil, put the fried meatballs in it and cook over low heat until the flavor is removed. The rest of the soup is thickened with water starch and the juice is reduced. The soup was poured over the meatballs and placed on a plate, and the blanched broccoli was placed around the lion's head, which made the famous braised lion's head at that time.

Make her parsley dumplings now. Add some water to pork and celery, and add some sesame oil, minced green onions, ginger powder, Sichuan pepper powder, five-spice powder, dark soy sauce, and most importantly, salt. After adjusting the filling, Gu Qinglian came to prepare the hand-felt dumpling skin.

Knead the freshly cooked dough into long strips and cut it into a mixture with a hob; Sprinkle a thin layer of dough on the agent and flatten it with your hands. Gu Qinglian made the whole dough into a powder in one go, and then cleaned up all the things, Gu Qinglian held a rolling pin in her right hand, took a few deep breaths, bent down and turned her hand quickly, and rolled out a dumpling wrapper in almost a few seconds. After rolling out all the agents, Gu Qinglian wiped her sweat, she hadn't done it for a long time, her hands were raw, her hands were born!

Gu Qinglian wrapped all the dumplings into ingots, this is the signature dumpling ingots of the Huainan Yang family thousands of years ago, although the dumpling filling is different, but there is still a shape! After cooking the dumplings, Gu Qinglian prepared several sauces, vinegar, spicy sauce, and sweet sauce, this should be about the same, right? Gu Qinglian thought about it carefully, there was nothing missing, Gu Qinglian clapped her hands, took the tray, put a large plate on it with several sauces, and could also bring a few bowls of dumplings. Gu Qinglian set up the tray and took the braised lion's head again, and the remaining bowls of dumplings. Gu Qinglian walked towards the backyard with a tray in one hand, and the fragrance spread to the backyard from afar.

Zeng Jinran smelled the smell and walked out, saw the tray Gu Qinglian was holding in her hand, and hurriedly took one, looking at the mud ball on the other tray, Zeng Jinran not only asked suspiciously: "Master Qinglian, what is this?" You're not going to play us for eating mud, are you? ”

Gu Qinglian rolled his eyes and he didn't speak, but just put the tray on the stone table in the courtyard with him, and said to Yan Song, "Uncle Shi, I'm done!" Please taste! ”