At more than five o'clock in the evening, the weather was slightly dark, after coming to the vegetable market, looking at the scene of the surging flow of people inside and outside the brightly lit vegetable market, after parking the car next to the sidewalk, the two got out of the car and walked straight into the market. Pen, fun, pavilion www. biquge。 info

After the Chinese New Year, it seems that even the market has been renovated, and meat, seafood, vegetables, seasonings, fruits, etc. have been divided into categories and placed in their own areas, so that people can find the type they want to buy at a glance when they look at it.

"Braised chicken wings, boiled pork slices, oily wheat vegetables, sea bass..."Wang Ming said secretly in his heart, and immediately pulled Lin Xi's slender and boneless palm and walked towards the fish and seafood area.

There are not many merchants in the seafood area, and there are only four or five of them, but despite this, the aquatic products in it are very rich, all kinds of aquatic products are dazzling, with a faint fishy smell, the two walked slowly, stopping from time to time to see, and Lin Xi did not have much rejection, a pair of clear and transparent eyes looked at the fish in the water and the seafood on the chilled booth from time to time.

After turning around, Wang Ming stopped in front of a shop, looked at the perch with its tail swinging inside, a smile on the corner of his lips, and began to select raw materials.

There are two types of sea bass commonly found in the market, the most common one on the market is river bass, which is called freshwater sea bass, and the other is called sea bass.

Compared with freshwater perch, sea bass is larger, it is divided into two varieties, white perch and black perch, the body size of sea bass is long and thick, the scales are very rough, and its upper jaw is shorter than the lower jaw, the fish mouth is pointy, the meat of sea bass is loose, the most common practice will use cooking techniques such as braised green onions, and freshwater perch meat is tender, snow-white and delicate, the most common cooking method is steaming.

Freshwater perch grows slowly, is small, and generally weighs about one and a half pounds, and after selecting a plump freshwater perch, the two of them went in the direction of the meat again.

The selection of pork is relatively more complicated, businessmen in order to pursue the ultimate interests, resulting in the common swill pig on the market, water pork, are harmful to the human body but not beneficial, as an excellent chef, Wang Ming is more handy in the selection of pork.

The identification of pork is not complicated, first of all, it can be seen from the appearance, the surface of fresh pork has a layer of slightly dry or slightly moist outer film, which is light red, shiny, the cut surface is slightly wet, not sticky, and the meat juice is transparent, and the surface of the next fresh pork has a layer of air-dried or moist outer film, which is dark gray and dull, and the color of the cut surface is darker than that of fresh meat, sticky, and the meat juice is turbid, and the outer film on the surface of the spoiled pork is extremely dry or sticky, gray or light green, sticky and mildew, and the cut surface is also dark gray or light green, very sticky, and the meat juice is seriously turbid.

In addition to the appearance, you can also feel the elasticity of the pork meat, the texture of fresh pork is tight, and very elastic, Wang Ming stretched out his fingers, and after gently pressing, the pork appeared dented, and then quickly recovered again, which also proves that the pork in front of you is very fresh, if it is the fresh pork or the braided pork, the tissue will lose its original elasticity, after pressing it with your fingers into a depression, not only can it not be restored, if you use a little force, you can even pierce the meat layer, and this is also the reason why many pork is easy to mature.

Moreover, the fresh pork fat is white, with luster to the naked eye, generally flesh red, soft and elastic, watching Wang Ming choose the pork very professionally, Lin Xi smiled and silently wrote it down on the side.

The identification of the next chicken wings is relatively easy, there are few fresh chicken wings in the market, most of them are chilled after freezing, the identification of the wings, only need to feel the elasticity of the cortical layer, and the part of the fleshy layer is not bruised, it can be included in the scope of application, and as for the fresh oil and wheat cabbage is directly selected with the naked eye, fresh and verdant, you can see it at a glance.

After purchasing the raw materials, the two of them went out of the market, looked at the sky that had completely darkened, and drove Santana 2,000 towards the Sunshine Community and slowly drove away.

I didn't come back for ten days, looking at the familiar courtyard, the corners of Wang Ming's lips hooked a curvature, and after turning on the lights in the courtyard, it suddenly became much brighter.

Everything is still the same, there is more dust and dead leaves on the ground, Wang Ming entered the house, opened the window to ventilate, and after checking it, he walked out again and entered the small kitchen under the glass roof, while Lin Xi entered the room after cleaning up the small courtyard, and began to tidy up like a hostess.

Steamed sea bass, an authentic home-cooked dish, after cleaning the sea bass, after slashing horizontally across the back of the sea bass, the sliced green onion and ginger are sandwiched inside, and then sprinkled with a little water, wrapped in plastic wrap.

The heating method of the microwave oven is from the inside out, to a certain extent, the steamed fish made with it is more tender and delicate, after putting the sea bass into the microwave oven, the medium heat is set for twelve minutes, watching the microwave oven run slowly, Wang Ming's eyes fell on another dish.

Braised chicken wings are also an authentic home cooking, after the chicken wings are washed, the water in them is dried, and a cross knife is drawn under the chicken wings, and then, a little salt and cooking wine are put in, and after a short marinade, Wang Ming puts the wok on the fire, and injects clear oil into it as the flame rises.

The flames are whining, all the kitchen utensils are like a restaurant, the sound of the blower of the one-eyed stove is very clear, and the oil temperature is also rising rapidly.

Quickly pour the chicken wings into a colander, add a little dark soy sauce and shake evenly, so that the dark soy sauce is diluted, and then hang on the surface of the chicken wings in a light yellow shape, and then put them into the oil pan.

"Shrappt." With the sound of oil flowers snorting, bursts of heat rise, wafting up, a layer of light yellow soy sauce outside the chicken wings quickly turns golden yellow when heated, and slowly rises and falls in the clear oil with the oil flowers boiling.

After about forty seconds of frying, the golden chicken wings are almost six ripe, and the boiling oil flowers around the body have slowly faded down, Wang Ming quickly salvaged it, poured the hot oil into the oil Guzi, quickly cleaned the wok, and then fried it fragrant, and then, after the green onion and ginger were fried, put in a little soy sauce and stir-fried, add a little cooking wine and water, put in sugar and a little edible salt, and put the chicken wings into the pot, so that the soup in the pot just did not pass the surface of the chicken wings, after the fire boiled, Start simmering slowly over low heat.

After making two dishes in a row, the next boiled meat slices and fried oil and wheat vegetables, Wang Ming is even more handy, after cutting the pork into slices, put it in a small bowl, add a little egg liquid and starch, drop in a little light soy sauce, quickly grasp it, put it aside for later use, the oil and wheat vegetables were also washed and cut into inch segments, and placed in a colander to control the water, and the auxiliary materials of the boiled meat slices are rape and green bamboo shoots.

The light yellow soup in the pot bubbles with fine bubbles, with a fresh and sweet flavor permeating out, and the plastic wrap in the microwave oven is also bulging.

The steamed sea bass in the microwave oven was the first to ripen, and with a dinging sound came out, Wang Ming looked at the chicken wings, and then, after lighting the small flame on the side, he put it on top of the small fire, and continued to simmer while buttoning the lid of the pot.

And at this moment, Lin Xi walked out, his hair was slightly scattered, and there were some fine beads of sweat on his forehead, and after entering the small kitchen, he sniffed lightly with the tip of his nose, revealing a look of intoxication.

"It's so fragrant..."Lin Xi said softly, watching the hot oil in Wang Ming's wok, pouring the colorful silk on the perch, with the sound of snorting, the fresh and fragrant taste wafted out along the heat.

"Come in, wait for me, and you'll be right away." Wang Ming said with a smile, adding clear oil to the pot again, after the oil temperature rose, the meat slices were quickly oiled and salvaged out with a colander, and the reused clear oil was also poured into the oil Guzi by him.

The wok is on fire again, put in a little base oil, after the chopped pepper and the chili pepper section are fried, add the green onion, ginger and garlic rice to pour into the pot, and then, put in a little Pixian bean paste, after stir-frying, add a little water, point some light soy sauce, with the whining flame rising, floating a thin layer of red oil soup is boiled, after putting the green bamboo shoots and rape into the pot and blanching, salvage it out and put it into a small basin, and then, put the meat slices of lubricating oil into it, after tasting the taste of the soup, Wang Ming added a little sugar, and then, under the thickening, To make the soup thicker, bubbling and bubbling, pour it into a small pot of green shoots and rape.

After Wang Ming quickly brushed the pot, he poured a little clear oil, and after sprinkling the sesame seeds, onions, garlic and red pepper segments on the boiling water, the hot oil was also poured on the top, and after a snorting sound came out, a spicy and fragrant smell suddenly washed away the previous umami in the small kitchen.

After two dishes in a row, Wang Ming quickly fried the oily wheat cabbage, and then, looking at the last braised chicken wings, watching the soup in it still slowly gather, moved it on the fire.

The light yellow soup continued to bubble with subtle bubbles, the bubbles exploded, and then in the process of reorganization, the soup also quickly thickened, wrapped in golden chicken wings, exuding a salty flavor, constantly wafting out with the heat, Wang Ming grabbed the wok, gently shook and flipped, watching the soup on it become more and more crystal oily, as the slight caramel flavor began to come out, quickly turned off the flame, took the small round dish on the side, and placed the chicken wings one by one, at the same time, The thick little soup in the pot was also poured on top of the chicken wings.

"That's it... It's time to eat. (To be continued.) )