In the kitchen, watching his sister Wang Rui walk out with the dishes, Wang Ming's eyes turned and fell on the second dish, the Chinese New Year will be celebrated, and therefore, there will be many dishes with this beautiful meaning. Pen % fun % Pavilion www.biquge.info

The name of the second course, called Jin Yu Mantang, is mainly composed of corn kernels, yams, red kidney beans, cucumbers and shrimp.

The raw materials have already been cut and matched, showing a uniform small grain like the size of corn kernels, Wang Ming added water to the wok, as the flame rose, the water was gradually boiled, and after the shrimp and red kidney beans were put in, the shrimp quietly became slightly transparent, and then, the yam and corn kernels were also added to the pot, and after the pot was boiled again, all of them were in the colander, and after the water rinsed the foam above, the woks were cleaned up.

After the wok is on the heat, a little clear oil is injected, the cucumber grains are poured into the pot first, and the cucumber is slightly fried, and then the rest of the raw materials are also poured into the pan, and the cucumber floats above under the gentle tumbling.

After adding a little edible salt without hurry, Wang Ming reached out and took the bottle of honey, dripped in a little, quickly stirred it evenly, and then, after thickening, watching the colorful raw materials in the pot were wrapped in a thin layer of glass, Wang Ming stir-fried it again, and then quickly loaded it into the glassware.

Golden corn kernels, snow-white yams, dark red kidney beans, blue-green cucumbers, and bright shrimps, hanging a thin layer of glass, at a glance, sparkling under the reflection of the light, a mixed sweet taste, with the heat rising, is also quietly diffused.

At this time, above the dining table, the old man shook his head gently, with a smile on his face that could not be concealed, and as for the others, they were also smiling, looking at the plate that had been empty almost instantly.

"In the end, it is the chef from the big hotel, the taste of this dish is different, what is the name of the dish just now, it is beautiful and delicious." The old man smiled and spoke, and the rest of the people nodded.

"You didn't see that when the kid just chopped vegetables, the speed and the knife were about to fly, so many vegetables and meat, and they were cut all at once." Wang Shuling opened her mouth and said, the scene when Wang Ming was just cutting vegetables seems to be vivid until now.

"That's the difference between the profession and us, but this year we're blessed, and it's a great thing to be able to taste the chef's craft at home." Uncle Wang Qian also had a smile on his face, and after speaking, he picked up the cup in front of him.

"Come, Dad, Wang Zheng, let's go one." Wang Gan's voice fell, Wang Zheng was obviously stunned, if it was in previous years, even if the eldest brother sat on the table, he would not take the initiative to talk to him and drink, but he didn't think much about it, after picking up the cup with a smile, the three of them touched it gently, and then gently took a sip of the white wine in the cup.

And just as everyone was laughing and talking, Wang Rui returned to the kitchen again, brought out the golden jade and put it on the top of the dining table.

"The name of this dish is very good, it is full of gold and jade, and the color is also beautiful." After Wang Rui put the dishes on the table, she said with a smile.

"Come, Xiaorui, sit down and eat, Erniang can go in and serve it." Yang Xia stood up and said to Wang Rui on the side, and as her voice fell, Wang Rui waved her hand again and again.

"You sit down quickly, Wang Ming and I are fine." Wang Rui opened her mouth and said, helping Yang Xia to sit down again, which made a trace of surprise appear on Wang Gan's face, this daughter who has always been above the top, but today she is uncharacteristically sensible, which makes him a little suspicious.

At the same time, in the kitchen, Wang Rui walked in, looked at the small bowl on the board, and when she smiled, she picked it up, and after putting a spoonful in her mouth, a sweet smell suddenly filled her mouth, the glutinous aroma of corn kernels, the crispness of yam, the fragrance of cucumbers, the feeling of red kidney bean paste, and the fresh and smooth shrimp, each small grain has a different taste, and after being mixed together, it shows its own texture.

"You've only been away from home for a few months, and you're so good at cooking, and the food you cook is delicious." Wang Rui spared no effort to praise Wang Ming, whether it was Wang Ming's ability to make money or cooking skills, she was impressed.

"In fact, cooking is simple and simple, but difficult to say, as long as you learn to do it seriously, there is a lot of room for improvement, and the speed will be a lot faster, and I am able to make such rapid progress because of a good master." Wang Ming opened his mouth and said, dealing with the third dish called Quanjiafu.

The family portrait of the family banquet is completely different from that of the hotel, although the meaning is a happy family reunion, there are great differences in the materials and tastes.

The rural New Year's pig killing dish is more outstanding, and therefore, this family portrait is made of simple materials, only three main ingredients: pork belly, three-layer pork belly and eggs, and as for the accessories, in addition to the commonly used fungus, there are also water magnolia slices and ham.

After cutting the green onions and ginger into shreds, pouring boiling water and soaking, Wang Ming took the meat filling on the side, and the pork filling was added to a small basin according to three points of fat and seven points of lean, and after adding eggs, cooking wine, light soy sauce, five-spice powder, sesame oil and edible salt, he began to stir in one direction.

Wang Ming's stirring speed is very slow, but the chopsticks in his hand have a dark energy, with the stirring, the fiber in the pork is gradually beaten out, and then, take the small basin on the side, after picking out the green onion and ginger in it, the water soaked in green onion and ginger is also gradually added to it.

After stirring silently for ten minutes, the strength of the pork has been very sufficient, Wang Ming put the meat filling aside, began to make egg skin, spread an egg skin with low heat, took out the prepared meat filling, evenly spread it above the egg skin, and then, rolled it up, wrapped in plastic wrap, tied a few small holes on it, and put it into the steamer.

After the wok is on the fire, after adding clear oil, between the flames, the oil temperature gradually heats up, and after the steamed egg rolls are angry, Wang Ming began to fry the meatballs with his hands and feet, one by one like the size of a lychee, constantly squeezed out by him from the position of the tiger's mouth, and after a while, after all the meatballs were fried, the egg rolls were also taken out by him and put aside to cool.

Both raw materials were cooked into semi-finished products, and Wang Ming took the pressure cooker, opened the lid, and picked out the pork belly with a skewer.

"This dish looks so troublesome." Wang Rui looked intently at Wang Ming's rapid cooking, and asked with a slight frown.

"So, if you want to cook a delicious dish, you need to take a lot of steps, and if you deviate from one step, the quality of the whole dish will change." Wang Ming said with a smile, and then, smelling the soup in the pressure cooker, he scooped some with a small spoon and put it to his mouth to taste it.

"Don't say it, grandma's pork belly is handled well, and I didn't expect the soup made with pork belly to be so delicious." Wang Ming seems to have discovered something remarkable, in his career as a chef, he has never tried to make soup with pork belly, but after tasting it, this inadvertently allowed him to accumulate some experience and broaden his horizons.

After putting the pork belly on the pier and quickly changing the knife, the egg roll is also cut into cylinder slices of about one centimeter.

Add clear oil to the hot pot, add the pork belly and ginger slices, stir-fry for a while, the pork belly will gradually overflow with a little water, Wang Ming gently stir-fried the pork belly in the pot, until the water in it is dry, and then add a little cooking wine.

After stir-frying a few times again, Wang Ming took down the wok, put an appropriate amount of soup in the soup pot, and then put the fried pork belly into it, add a little pepper, and began to simmer over low heat.

After putting the family portrait on the fire and simmering over low heat, Wang Ming turned around and began to cook the rest of the dishes, as for this family portrait, it will be placed in the last of the six hot dishes, with a beautiful meaning, to end the family feast.

The flames in the kitchen rose, bursts of white steam gradually spread, mixed with the fragrance wafting, Wang Ming stood in front of the wok, engrossed in cooking the dishes in his hands, and Wang Rui watched his step-by-step operation with a serious face, occasionally looking up at Wang Ming, showing a smile.

When the fifth dish was served again, nearly an hour had passed, and Wang Ming's eyes fell on the clay pot again.

The small hole on the lid continued to overflow with fragrant heat, Wang Ming opened the lid, looked at the mellow soup that was already milky white, and then, added ham slices, magnolia slices and fungus to it, then put in a little edible salt, stirred evenly, and tasted the milky white soup.

At the entrance of the soup, an unusually rich fragrance with warmth directly occupied the entire mouth, making Wang Ming's saliva secretion speed up a lot, and when his eyes lit up, he nodded rarely, and appreciated the taste of this dish.

"The taste of this pork belly soup... It's amazing. Wang Ming murmured softly, as an excellent chef, he has been pursuing the rhythm of food with a very serious attitude, and Wang Ming also knows very well that food is like a hidden elf, waiting for talented and serious genius chefs, digging them out little by little, bringing unexpected deliciousness to people.

In the kitchen, watching the time pass for ten minutes again, Wang Ming took the cut egg rolls, sprinkled them lightly in the clay pot, and turned down the flames.

"Alright, my mission is done, let's go out too." Wang Ming said with a smile, and then, he picked up the clay pot with a hand cloth, put it on the tray, and walked out of the kitchen.

"One last family photo... Here it comes. (To be continued.) )