In the transparent small kitchen of the small courtyard, the lights were brightly reflected in it, and in front of the conditioning table, Wang Ming's eyes looked at the sharp No. 2 mulberry knife in his hand, and he secretly said in his heart, the moment the knives just fell, he almost didn't use any strength, but despite this, he still hit the knife on the fish evenly. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Feeling the sharpness of the No. 2 mulberry knife in his hand, Wang Ming put the carp into a small basin on the side, added cooking wine, edible salt and a little soy sauce, evenly wiped the whole body of the carp, and set it aside to marinate.

Wang Ming's dishes are not complicated, with asparagus soaked in chicken broth, stir-fried shrimp with cucumber, chicken wings in honey sauce, and sweet and sour carp that has just been processed.

Sweet and sour fish is a common home-cooked dish, the New Year's holiday, marriage and promotion and other festive days are indispensable to this dish, the fish has more than every year, auspicious and auspicious meaning, sweet and sour fish practice is very simple, it tastes sweet and sour and delicious, the outside is charred and the inside is tender, the meat is delicious, and there is no fishy smell, it is very appetizing, adults and children basically like to eat. The first choice for making sweet and sour fish is the Yellow River carp, but grass carp can also be used, and Wang Ming chose the high-quality Yellow River carp that the supplier once sent.

After the first two dishes were pickled, Wang Ming's eyes were on the asparagus beside him.

Asparagus, also known as dragon's mustard, as a herbaceous plant of the lily family, is also very rich in nutritional value, and, in China, as a precious vegetarian dish that often appears at banquets, it also has medicinal value.

After removing the rhizome with the chewy taste of the asparagus, the No. 2 mulberry knife in Wang Ming's hand quickly removed the skin of the rhizome near the bottom, which ignited the flame, poured into the water, blanched the asparagus and cooled it, and then put it in a glassware, then heated the chicken soup, poured it on top of the asparagus, put in sesame seeds and shredded green onions, and poured it with hot oil.

This vegetarian dish needs to be soaked for a period of time in order to add more flavor, so Wang Ming took the lead in cooking it.

After the chicken soup soaked in asparagus is cooked, Wang Ming peels the cucumber, cuts it with a knife, removes the inner core, and then, divides it into two again, cuts it into a small diamond-shaped block with an oblique knife, and puts it aside for later use, and then, after the green shrimp is picked through the sand line, it is put aside, and then, after lighting the flame again, the wok is on fire, after pouring water, as the flame rises, the green shrimp are put into it, and then, after adding a little edible salt and cooking wine, watch the green shrimp gradually curl up, and the color is red. It was salvaged, and the cucumber was re-salvaged after being slightly scalded in water.

At this time, the chicken wings have been successfully pickled, Wang Ming picked them out one by one, wrapped them in wafer paper, carefully put them on the microwave oven grill, put them in it, and after nine minutes, watching the microwave oven slowly rotate, Wang Ming turned around, poured clear oil into the pot, and slowly increased the oil temperature as the flame rose.

"It smells so good." Lin Xi walked out of the room, looked at Wang Ming who was busy in the small kitchen, and said with a chuckle, and as her voice fell, Wang Ming turned sideways, looked at Lin Xi's delicate figure behind him, and grinned.

"I'm done, just right, let's bring this dish in." Wang Ming said softly, while Lin Xi nodded obediently, and after taking the chicken soup soaked in asparagus, he walked into the room.

Taking advantage of the rising oil temperature in the pot, Wang Ming mixed the starch with a little flour, egg white and boiling water, quickly stirred evenly, put the marinated carp into it, hung a thin layer of paste, watched the oil temperature has begun to have a faint tobacco rise, after pinching the head and tail of the fish, put the fish body into the pot, between the oil splashes, a thin layer of paste on the carp quickly whitened, at the same time, its shape was gradually settled.

Wang Ming's fingers slowly let go, watching the carp with a slightly upturned head and tail slowly shaping in the pot, as the oil temperature rises, a layer of white paste on the surface gradually begins to show light yellow, after the flame is reduced, the carp enters the slow frying time, and the chicken wings in the microwave oven have begun to glow with oil, when looking from the outside, the chicken wings slowly rotate with the grill, baked by the heat of the microwave oven, the cortical layer above has begun to have small bubbles, light yellow, although it can not be smelled, But Wang Ming could feel that the fragrance on the chicken wings must be very strong.

Watching the chicken wings continue to be heated in the microwave oven, Wang Ming retracted his gaze and began to mix the sweet and sour carp juice, after adding edible vinegar, refined salt, sugar and a little light soy sauce to the small bowl, adding a little water and water starch, stirring evenly, and putting it aside for later use, at the same time, the flame of the wok was amplified again, looking at the carp that was already golden yellow, Wang Ming salvaged it, quickly cleaned up the wok, put in a little base oil, added green onion and garlic and stir-fried until fragrant, and then poured the mixed sweet and sour sauce into the pot, Under the boiling heat, the sweet and sour soup quickly thickened, shiny and shiny, exuding bursts of fragrance.

Put the fried carp into the plate, and gently press it, so that the carp is more stable in it, Wang Ming picked up the wok, and gently poured the thick and oily juice in it, and gently poured it on the top, with the sound of snorting, a rich sweet and sour taste also permeated the entire small kitchen.

"Sweet and sour carp... Excellent. Lin Xi picked up the plate with a smile and turned around again, while Wang Ming quickly cleaned up the wok, put a little base oil, put the blanched green shrimp and cucumber into it, add a little salt and pepper to the stir-fry, and after mixing the water and sauce, evenly wrap the shrimp and cucumber with a thin layer of glass and turn around and put it on the plate.

"That's it." Wang Ming secretly said in his heart, after cleaning up the wok, quickly cleaned up the cooking table, there was a microwave oven prompt sound in his ears, after taking out the chicken wings, the wafer paper on it had been roasted and dissipated, the golden chicken wings were still steaming, and the fragrance permeated it, Wang Ming took the small brush on the side, dipped it in some blended honey, carefully brushed it on the chicken wings, and then, with two plates of dishes, walked into the room.

The room was gentle and bright, there were four dishes on the table that exuded heat, the rice cooker was set aside, Lin Xi opened the lid, revealing the fragrant white rice, the rice grains were full and crystalline, and it looked full of appetite.

After serving two bowls of rice, Lin Xi looked at Wang Ming on the side and handed over one of the bowls, and then, looking at a few dishes on the table, he subconsciously licked his lips.

"Hurry up and eat, it'll be cold in a while." Lin Xi raised his head and said softly to Wang Ming, and then picked up a crystal clear green shrimp and put it in Wang Ming's bowl.

"Xiaoxi... It's good to have you. Wang Ming nodded, muttered softly, and then, after picking up the dishes and chopsticks, he added up the green shrimp and put it in his mouth.

Although the taste of the salty and fresh dishes is single, but the shrimp has the unique fragrance of seafood, after the entrance, faintly with a little cucumber fragrance, with chewing, the crispy shrimp chew in the mouth is full of texture, crisp and delicious, with the fragrant and soft glutinous rice, light and nutritious supplement, so that Wang Ming nodded, added a piece of asparagus soaked in glassware and put it into the bowl.

After the asparagus is peeled and halved from it, the nutritional value of the asparagus is very high, after soaking in the chicken soup, chewing in the mouth is crisp and sweet, refreshing and tender, a mouthful of asparagus under the stomach, the whole mouth is that faint fragrance.

The unique slenderness of the chicken soup, mixed with the elegant sweetness of the asparagus, has an endless aftertaste in the mouth, and Lin Xi's focus also falls on the asparagus in the glassware.

"Try this sweet and sour fish, made especially for you, as an apology for tonight." Wang Ming said softly, pointing to the sweet and sour fish on the table with chopsticks, the whole fish is U-shaped, with sweet and sour rich soup hanging on it, and even the bottom of the plate has a layer, like a dancing carp on the plate.

"It's nothing, if Brother Wang Ming is busy in the future, I can come back by myself." Lin Xi said with a smile, and as her voice fell, Wang Ming also smiled bitterly.

"If only the rest of the time, last night... You didn't sleep well either, are you feeling better now? Wang Ming said softly, if it was usual, he would not be so guilty, but Lin Xi didn't sleep well last night, and when he went to school this morning, he walked a little jerky, thinking back to last night, he galloped like a small beast, which made Lin Xi almost lose his strength several times, Wang Ming felt a little distressed in his heart, but at that time, he devoted himself wholeheartedly, and it was inevitable that he couldn't control his emotions.

"It's okay..."Lin Xi's voice was as thin as a mosquito's sound, and when it came out, Wang Ming also nodded helplessly, and then, after poking the sweet and sour fish apart, he added a piece of fish meat that exuded bursts of aroma and put it into Lin Xi's bowl.

"Eat more." Wang Ming said softly, and then, he also picked up a piece of sweet and sour carp, put it in a bowl, watched the snow-white and delicate fish in it exude bursts of hot steam, picked up a small piece of it, and put it in his mouth.

In the mouth of the carp meat, a sweet and sour taste with fresh fragrance flowed directly in the mouth, which made Wang Ming's saliva secretion speed also accelerated, as the tip of the tongue gently sipped the delicate fish meat in his mouth, feeling the unique fresh fragrance and sweet and sour taste fused together, Wang Ming nodded again.

Lin Xi obviously has a soft spot for asparagus, the tender and sweet bamboo shoots in the glassware were quickly wiped out by Lin Xi, looking at the only mellow soup left in it, Wang Ming smiled slightly, and then, picked up a chicken wing and put it in Lin Xi's bowl.

The chicken wings are roasted on the outside and tender on the inside, crispy with a little honey sweet fragrance, this sweetness is smooth but not greasy, sweet but not unwilling, the meat inside is tender and delicious, but it does not lose moisture, after a chicken wing is belly, looking at the empty small bowl in front of him, Lin Xi picked up a chicken wing again and ate it slowly.

After finishing the meal in a warm environment, Wang Ming quickly cleaned up the dishes and chopsticks, and Lin Xi began to make tea on the side, the good Biluochun tasted fragrant, after cleaning up, the two sat on the sofa, drinking tea, watching Tang Bohu on TV and ordering autumn incense, and Lin Xi laughed out loud from time to time.

After watching an episode of the movie, it was already more than nine o'clock, after washing, Lin Xi lay in Wang Ming's arms, the two whispered, knowing that Lin Xi's body was unbearable, Wang Ming chose to hug each other and sleep very rationally, and this sleep woke up the next morning.

"It's really comfortable to have a day like this." (To be continued.) )