The old man and Zhao Baiyun were not interested in knowing the final victory or defeat of Zhao Qinghan, but it was Zhao Baiyun who was in charge. The result of the pen %fun %pavilion www.biquge.info is nothing more than two, one is that Zhao Baiyun is merciless and kills all sides, and the other is Zhao Baiyun's subordinates are merciful, he and the old man are half of each other.

However, looking at Zhao Baiyun's appearance at the beginning, Zhao Qinghan still felt that the probability of being the first in today's result would be more.

In the living room, the old man and Zhao Baiyun fought to the death on the chessboard, but Zhao Qinghan left the battlefield early and went to the kitchen.

Zhao Qinghan is cooking in the kitchen, and of course he has to help Zhao Qinghan in the first year of junior high school.

Zhao Qinghan went to the backyard on an errand to catch two pigeons, which were meat pigeons that had been kept in the backyard, and no one had eaten them. Now that it's autumn, you can stew pigeon soup and drink it.

Pigeon meat is rich in hemoglobin, the protein content is 9.5% higher than that of pork, the fat content is very low, the nutritional effect is better than that of chicken, and it is easier to digest and absorb than chicken, so there is a saying of "one pigeon and nine chickens".

Zhao Qinghan handed over the pigeon to Chu Yi to help clean it, cut it into pieces, wash it, put it in a pot under cold water, and boil it. Take out the pigeon meat, set aside, prepare the ginseng and Huo Hu (Huoshan Dendrobium), add enough water to the casserole, boil and boil, put the pigeon meat, washed foreign ginseng Huoshan Dendrobium, boil again over high heat, turn to low heat and cook for more than 2 hours, and add salt to taste when finally eating. A delicious pigeon soup is ready, and it only needs to be simmered slowly.

Autumn nourishment is soup, but you can't drink all the soup, Zhao Qinghan pondered to get some other dishes. It's just that before cooking, Zhao Qinghan thought about making a little bit of heart for the old man and Zhao Baiyun, so that they could cushion their stomachs.

Walnut folk is also known as longevity fruit, which has the function of strengthening the body and brain, nourishing the face and benefiting the appearance. Black sesame seeds are rich in cystine and vitamins B and E, which can increase sebum secretion, improve skin elasticity, and maintain skin delicacy, and are known as the best food for changing skin roughness by Japanese scholars. Sesame seeds and walnuts are rich in vitamin E and unsaturated fatty acids, which can nourish the brain and skin, delay aging, nourish and nourish the skin, and quickly replenish physical strength.

Zhao Qinghan was going to make a walnut cheese biscuit for the two.

Once the butter is softened, add the powdered sugar and whip until fluffy. Then add the plain milk and whip until completely incorporated. Then add the powdered cheese and stir to combine. Sift in the low-gluten powder. Mix into a dough without dry powder. Put the dough in a plastic bag, roll out into 3 mm thick sheets, and freeze in the refrigerator for 30 minutes until firm. Divide with a cookie mold and place on a baking sheet lined with silicone pads.

Apply a layer of whole egg liquid with a brush, and then put pecans, pine nuts, cashews, almonds, etc. according to personal preferences, and press it lightly, Zhao Qinghan put the longevity fruit. Put it in the middle layer of the preheated oven at 170 degrees and bake for 18~20 minutes until the whole is golden brown. Once baked, transfer to a cooling rack and allow the biscuits to cool completely before serving.

Dim sum was handed over by Zhao Qinghan to the first junior high school, and it was made by the first junior high, after all, although the dim sum is simple, it is still time-consuming in the end, and Zhao Qinghan obviously does not have so much time to cook and make dim sum.

Zhao Qinghan instructed Chu Yi to take a little bit, eat too much, you should not be able to eat at noon, Chu nodded, took a few pieces from a pile of dim sum, made sure that he could pad his stomach but not be full, and took the plate to the front hall.

At this time, it happened that the old man and Zhao Baiyun were reviewing, and the old man smelled the fragrance, and the gluttonous worms in his stomach were hooked.

"Yo, what's so good....."

The old man's words are a bit exaggerated, although the dim sum was indeed very fragrant when it was first baked, but now it is almost cold, and although the fragrance is there, it has become much lighter.

"Old man, you're exaggerating." Chu Yi smiled honestly, put the dim sum between the old man and Zhao Baiyun, added tea to the two by the way, and then went back to the kitchen to help.

The old man unceremoniously twisted a piece of dim sum, the entrance was soft and crispy, with crispy longevity fruit, the taste was not good, but it was not bad.

The old man nodded, "Well, it tastes good, it must have been made by Qinghan's girl under the guidance of the first junior high school." ”

Zhao Baiyun was a little puzzled, "Oh? How so? ”

The old man smiled, picked up the hot tea on the side, and took a sip, "I have eaten the craft of the first year of junior high school for so long, and I still know some about it, all dishes will be cooked, but I can't make dim sum." ”

Zhao Baiyun nodded in understanding, and then asked, "Then how does the old man know that this snack is not made by Qinghan, but by the handiwork of the first year of junior high school?" ”

"Qinghan's girl must be tossing delicious food, but in the end, I am afraid that we will be hungry, so I plan to make snacks for us to pad our stomachs, but unfortunately we don't have so much time, so we can only leave the dim sum to Chu Yi."

I have to say that the old man still knows Zhao Qinghan very well, at least the morning tea and afternoon tea every day only started after the old man came to Suiyuan, and he was a little unaccustomed to it at first, but then he slowly got used to it.

Zhao Baiyun nodded, noncommittal.

When I returned to the kitchen at the beginning of the year, Zhao Qinghan was preparing to steam the fish, although it was not steamed now, but it had to be prepared first.

Steaming fish is quite simple, fresh sea bass is slaughtered and cleaned. Cut the body of the sea bass with an oblique knife 3-4 knives, arrange the green onion segments on the plate, put the fish on the top, stuff the shredded green onion and ginger into the belly of the fish, and sprinkle the remaining shredded green onion and ginger on the fish. Boil water in the steamer, put the plate of steamed fish into the steamer, steam for 7 minutes on high heat, take out the fish, pour out the juice, take an empty pot, put oil in the pot and boil it until it is hot, put the peppercorns into the fried fragrance and take it out. First, pour a little steamed soy sauce evenly on the surface of the steamed sea bass, and then pour the hot oil over the fish.

It only takes seven minutes to steam the fish, and it's just in time for the final dish to be prepared.

Carrots, green peppers, green onions, shredded coriander, diced mutton, fry the mutton after the pan is heated, put a little oil in the pot, stir-fry the barbecue material, add shredded green onions, shredded carrots, shredded green peppers, diced mutton, and finally put in coriander, and a piece of cumin mutton is out of the pot.

Cumin mutton and steamed fish take not much time, and the two can be done at the same time, Zhao Qinghan counted the menu, pigeon soup, cumin mutton, and a steamed fish, some less, Zhao Qinghan thought about it and finally added a back pot of meat, the aroma was seductive and the rice was served, and finally a pot of lily barley and japonica rice porridge was boiled.

Put enough water in the casserole, boil over high heat, rinse the japonica rice with water and put it in the pot of boiling water, rinse the barley with water, and then soak it with water in advance until it swells, put the soaked barley into the pot, stir the ingredients in one direction several times with a spoon, and boil over high heat. Bring the water to a boil in the pot, skim off the foam with a spoon when there is foam, turn to medium-low heat and boil, stir the ingredients with a spoon in one direction a few times, and boil until the rice grains in the pot bloom. Wash the mud on the surface of the fresh lily with water, break it open and tear off the variegated substances on the surface of the lily by hand, put the processed lily in a casserole, and continue to cook over medium-low heat for about 5 minutes until the lily is ripe.

It is not unreasonable for Zhao Qinghan to choose this porridge, and to maintain health after the beginning of autumn, it is necessary to focus on moistening the lungs. During this period of time, when a large number of fresh lilies were on the market, Chinese medicine believes that lilies are slightly cold and flat, which has the effect of nourishing the heart and soothing the nerves, moistening the lungs and relieving cough, and is very beneficial to people who are weak after illness. In addition to starch, protein, fat and nutrients such as calcium, phosphorus, iron, vitamins B1, B2 and C, lily also contains some special nutrients, such as colchicine and other alkaloids. These ingredients act on the human body in combination, not only have good nutritional tonic function, but also have a certain prevention and treatment effect on a variety of seasonal diseases caused by the dry climate in autumn.

Lunch is almost ready, and when the time comes, the cumin mutton and steamed fish are ready to eat. (To be continued.) )