After making this qiē, I picked two large eggplants and cut them into strips and soaked them in water, folded the beans into long sections, washed and set aside.

Then I took a piece of pork belly and washed it and cut it into cubes, and after doing this, the bamboo rat was also cleaned up and sent over, Xia Mujin took the bamboo rat and invited the person out, and then began to cut the bamboo rat.

After seeing that the ingredients are ready, the things that should be cut and washed are ready, the cooking begins.

This first dish is made of cold purslane, first wash the pot and boil with water, add fresh purslane, blanch until the stems are soft and the leaves are soft, then take out the cold water and drain it, add oil to the washed pot to burn seven mature, and then add the prepared ingredients to stir-fry, and then pour the fried ingredients into the blanched purslane, add salt, mix well, and add a small spoon of vinegar on top, a plate of cold purslane with full color and fragrance will be completed.

"Girl, your dish is quite special, fragrant and beautiful, I am greedy when I look at it." Li Zi was adding firewood to the stove, but his eyes were staring directly at the plate of cold purslane, swallowing saliva, and the Burmese praised the craftsmanship of summer hibiscus.

Xia Mujin did not stop the movement in his hand, but added water to the washed pot and said, "When you have time, you will come to my house as a guest, and I will make it for you to eat." When he saw that the water was boiling, he added the cut pieces of meat and put some white wine in them, and did not see the red face of the plum like a boiled duck.

"That hibiscus girl, you can" Xia Muhibiscus flicked the spices in a bowl with one hand, but heard Uncle Biscuit with Xu anxious voice, but the words seemed to be silent before he finished speaking, Hibiscus frowned, turned his head to look, but saw him staring at the plate of cold dishes like a curious baby.

Xia Mujin looked at the pot and scooped up the pieces of meat, before he was relieved: "Uncle Biscuit, don't worry, I have the time." As he spoke, he had already washed the pot, poured in the oil and burned it red, added sugar, and fried the sugar.

Seeing that the sugar color is fried, he immediately put down the prepared seasoning and boiled meat pieces, stir-fry and add some dried chili peppers into it, and add some water to see the meat colored, and let the plums boil over low heat after the water boils, cover the pot and stew.

There were four stoves in the kitchen, one for simmering soup and one for stewed braised pork, and Xia Mujin began to turn to the third stove.

The next thing to do is to make caviar fish bubbles, the reason why I don't make caviar fish bubble hot pot is that this season is not suitable for eating hot pot, and second, she hides selfish intentions, which can be kept to make a lot of money in the future.

Of course, there was no beer in this dynasty, and it could only be soaked in liquor.

First of all, put the washed caviar into the boiled oil and fry it on both sides, add some white wine and stir-fry it before serving, then stir-fry the garlic and ginger and other seasonings to bring out the taste, and then add the caviar, because there is no pickled pepper, add some vinegar, and then add the fish bubble for seasoning.

Finally, add your own chili oil and simmer over low heat.

Add some chives when it comes out of the pot, and the taste, let alone plums, is about to drool now.

The next dish is ready to make mapo tofu, because the temporary bean paste can not be prepared, so I use the ingredients to prepare some oil and spicy seeds, which are made of dried chili powder, white sesame seeds, minced garlic, rapeseed oil, and salt.

This oil and spicy seeds originally tasted best after 24 hours, but now there is no way, it is better than nothing.