Luo Tiancheng went out to buy all kinds of fresh ingredients in Fang Market very early, and Luo's mother naturally sang with her husband and wife, and made a big purchase with her. Pen, fun, and www.biquge.info

Luo Xiang'er looked at the loving appearance of her parents, and couldn't help but think that she and her brother were destined not to be by their side, and if they could have more brothers or sisters, they would be able to make up for this shortcoming.

After Luo's father returned with a full load, he first discussed the menu with his daughter, and finally decided to make his best raw fish tart, golden toad and jade abalone, roast chicken, roast duck, and the nine-turn large intestine and three-skin silk that everyone admired. Luo Xianger added squirrel mandarin fish, green tea shrimp, braised pork, fried double crispy, boiled cabbage and chicken and lettuce soup.

Since the small kitchen in the courtyard where they temporarily lived was relatively narrow, Father Luo was dragged to their courtyard kitchenette by Vice President Liu, who was spying on the news, to prepare it.

Luo Xiang'er saw that it was the beginning of the year, and declined the proposal to start with the wonderful book and wonderful painting, and went into the small kitchen alone. She took out the ingredients she had secretly told Gu'er to prepare before and began to get busy.

Luo Xianger cut the pork belly with skin, put it in a basin of cold water, add a large spoon of cooking wine, and soak it for a quarter of an hour.

Here, she quickly peeled the shell and sand line of the shrimp, washed it and marinated it with salt, egg white and starch to taste; After brewing the Longjing tea in the space, keep the tea leaves and part of the tea soup for later use. First slide the shrimp with warm lard and then remove them, then use the green onion pot to put the shrimp, tea leaves with tea soup, rice wine, quickly stir-fry, and thicken out the spoon.

Fortunately, the space can keep all food fresh, and the cooked dishes can also maintain the taste, temperature and appearance when they are just out of the pot, so Luo Xianger is relieved to put this green tea shrimp into the space.

Due to the large amount of ingredients prepared by Gu'er, this dish is divided into three large plates. Among them, there is naturally a plate of the three brothers of the machine spirit.

What Luo Xianger is going to make this time is Suzhou-style braised pork, which takes a long time. She puts the soaked pork belly pieces and dried hawthorn slices into a casserole, adds enough water, boils to remove the surface foam, and then turns to low heat and simmers.

Fortunately, the kitchen is the smallest, but there are two stoves, Luo Xianger naturally will not let it vacant, and began to skillfully clean the mandarin fish, cut off the fish head obliquely with the chest fin, cut it at the chin of the fish head, gently pat it flat with a knife, and then use a knife to flatten it along both sides of the spine to the tail, the fish tail continues, cut off the backbone and remove the chest thorn, and use the knife on the fish surface to cut straight and then obliquely into a diamond-shaped knife pattern, deep to the fish skin. Put the rice wine and refined salt in a bowl, mix well, spread on the fish head and meat, and then dip in the dry starch. When the oil pan is heated to 70%, she rolls the fish meat and cocks the fish tail into a squirrel shape, then holds the fish tail in one hand, holds the other end with a chopstick in one hand, and puts it into the oil pan to fry and set. Then the second fried until light yellow, the third fried until golden brown, put into a long waist plate, and load the fried fish head. Under the fish body, lay some diced cooked bamboo shoots, diced shiitake mushrooms, shrimp, green beans, pour hot oil sweet and sour marinade, and sprinkle a handful of cooked pine nuts on the fish.

Gu Er shouted in the space: "Master, why did you make a fish, what do we eat!" ”

Luo Xiang'er took out another mandarin fish: "This fish is ready for you to eat." ”

Gu Er immediately said flatteringly: "Master, you are so good! This fish looks good, smells sweet, and must be very delicious to eat! ”

After Luo Xianger put the second squirrel mandarin fish into the space, she began to clean up the pork belly and chicken gizzards, peel off the tendons, cut the pork belly into a net-shaped flower knife, and the chicken gizzard with a cross knife, put them in a bowl respectively, add salt and wet starch and mix. On the wok on a hot fire, the oil is boiled until it is eighty percent hot, put in the belly and chicken gizzards, quickly cut it off with a frying spoon, pour it into a colander and drain the oil. The green onion, ginger and garlic are not fragrant, pour in the chicken gizzard and belly, and quickly thicken the pot. This dish takes very little time, but it is extremely demanding on the heat, and it is not cooked after one second, and it is not crispy after another. At that time, Luo Xianger worked hard to master the precise heat of this dish! (To be continued.) )