When this qiē was done, she found a large bowl, put the fried pork ribs evenly into the bowl, and then put the taro on top, since there was no tin foil in this era, she covered another bowl on top and put it in the steamer to steam.

Because there was no pressure cooker or anything like that in this era, and this steaming could not be steamed, it took a long time, which is why she took the lead in making this dish.

Next, she began to make stuffed meat snails, originally wanted to do stir-frying, but then dispelled this idea, this stuffed meat snail is also a time job, first have to use scissors or pliers to cut off the tail of the snail after the boiled snail, pick out the snail meat and also have to remove the intestines and the like, this Xia Mu Hibiscus took it and let the cooks do it, anyway, there are many of them, she just needs to teach it by hand.

I picked a small piece of fine pure lean meat and cut it into minced pieces, cut the selected dried pepper vertically, smashed the whole garlic, cut the white part of the green onion into small pieces, cut the green onion part into 2-inch long sections, and cut the perilla leaves into large pieces.

Seeing that they had picked out the snail meat, they asked them to help wash the snail shell with warm water and put it on the stove for later use, and they began to cut the snail meat and add salt to wash out the sticky matter and add green onions, and then beat a whole egg into it, and then add salt, soy sauce, ginger lean minced meat, etc.

Put the stuffed meat snails into the casserole, add a spoonful of Huadiao wine and add water to cover the snails, then add soy sauce, garlic, dry pepper and other things, and finally add a piece of rock sugar into it, close the lid and cook slowly, add Huadiao wine and water again after a quarter of an hour and continue to simmer for a quarter of an hour.

After two quarters of an hour, add the perilla and oil prepared earlier, reduce the juice over high heat, and sprinkle with chopped green onions.

During this period, she made a cold salad of shredded kelp, peeled and cut the pumpkin into pieces, and the taro crispy pork ribs were ready, and when they were served, they were also sprinkled with green onions, and the cut pumpkin was put in to steam.

The only leafy dish is amaranth, it's a pity that there is no preserved egg in this era, otherwise you can boil amaranth with preserved eggs, the taste is excellent, this is also a very favorite dish, now you can only fry amaranth, add a few garlic cloves into it, the taste is also excellent.

This time she didn't boil the soup, but asked them to prepare a huge male fish, but she only used the male fish head, this soup dish is a simple slightly spicy boiled male fish head, the cooking space added some sauerkraut in, the sour smell floated all over the house, so that the whole kitchen people were boiling, all said sour appetizing, no, the stomach gurgled non-stop.

Uncle Biscuit kept stretching his neck to look inside, and kept swallowing his saliva, but the girl Hibiscus said that she likes to be quiet when cooking, and once she is disturbed, the taste will deteriorate with her mood, so even if he is very greedy, he just waits quietly outside the door, and does not let the other cooks make trouble.

In order to evenly match the meat and vegetables, she made a vinegar shredded potato, the first thing to pay attention to is the knife method, the necessary shredded shreds, cut them into thin shreds, and then put them in the water to soak after cutting, and so on as soon as the boiled fish comes out, they will fry the shredded potatoes, and still sprinkle some chopped green onions when they come out of the pot, which is both beautiful and fragrant.

After making these five dishes, she asked Uncle Biscuit to prepare the dishes.