Waiting for the face to wake up, the girl was not idle, she took two peeled garlic cloves and put them in a stone mortar and pounded them into garlic paste, poured a little soy sauce and an appropriate amount of vinegar and salt, and then put a spoonful of sesame oil, and then splashed the burned pepper oil on the juice hot.

When the big girl mixed the sauce and put it in two small white porcelain bowls, the noodles also woke up.

She expertly set the pan on the stove that was always burning, added a little oil to the pan, then turned the pan so that the oil spread all over the pan, and then made the cake over low heat.

These are all cooked jobs done by the big girl, she quickly baked a big round gourd silk cake, took advantage of the heat to uncover the cake from the pan, quickly pounced on the board, raised the knife "swish" a few times and cut into more than a dozen diamond-shaped cakes, carefully divided into two verdant bamboo plates, and then placed a small white porcelain bowl with sauce on each bamboo plate, before taking a long breath.

Yun Ying watched the big girl make cakes here, and she didn't rest in her hands over there, busy preparing desserts for Rong Yunhe.

She chose a large fresh pear from the wicker basket, washed it and cut it flat from the top, and did not throw away the cut part, but put it aside for later use.

Then, Yun Ying took a small silver spoon and carefully dug out the flesh of the pear and put it into a small porcelain bowl on the side, while being careful not to break the pear shell, and then peeled off the remaining pear core, and kept the pear shell for later use.

Then, she added honey and mashed rock sugar to a small bowl containing the pear meat, stirred it well with a silver spoon, put the pear flesh back into the pear shell little by little, covered the top, and put it in a steamer to steam for a quarter of an hour, and the steamed pear was ready.

Luo Cailei kept busy with the movements in her hands, while she was busy telling Yunying to bring steamed pears and a gourd silk cake to Rong Yunhe, and then instructed the big girl to send the Huai yam stewed mutton and another gourd silk cake in the stew pot to Rong Huihe's study.

The two of them each walked out of the kitchen with a small tea tray as they said.

Yun Ying went to the bedroom of the embroidery building with brisk steps, and Rong Yunhe had just woken up at this time, stretching his waist and sitting up, while combing his hair and rearranging his clothes under the service of Shiso.

Seeing Yun Ying come in with a small tea tray, the attributes of a foodie suddenly exploded, Rong Yunhe hurriedly urged Zi Su to quickly bring water and wash up, and said to Yun Ying again and again: "Dinner is ready so soon?" Put it down! ”

Yun Ying couldn't help but laugh when she saw Rong Yunhe's eagerness, and while agreeing, she put the stew cup and bamboo plate on the small tea tray on the kang table, and said with a smile: "Dinner is not ready yet, this is Aunt Luo is afraid that the young master and the young lady will be hungry, so she ordered the big girl to make freshly made cakes and pad the stomach of the young master." ”

After Yun Ying put down the steamed pear and gourd silk cake, she returned to the kitchen to Rong Yunhe.

At this time, Luo Cailei had already made two vegetarian dishes, stir-fried cabbage and fried black fungus with yuba, and when she saw her and the girl coming back, she ordered: "Yunying, you go to make a basket of fried buns." Big girl, you fry a plate of braised pork ribs. ”

When Yunying heard this, she responded and began to get busy.

She first selected the ingredients to be used, namely a scoop of flour, a bowl of mixed pork filling, a few washed and torn white leaves, green onions, ginger, black sesame seeds, salt, sugar, soy sauce, lard, pepper and sesame oil.

Then she took a small piece of flour from the cupboard, added it to the flour and began to mix the dough.

After kneading the dough, it is placed next to the large stove and quickly fermented by the temperature of the large stove.

Taking advantage of this fermentation, Yunying chopped the white siad leaves, green onions, and ginger and put them together with the pork filling, in order to avoid the water from the white woad leaves, so the seasoning was not put in first.

After the dough has risen, Yunying seasoned the filling, added salt, sugar, soy sauce, lard, a small amount of pepper and sesame oil, mixed well, and took a pair of bamboo chopsticks to whip the filling vigorously in one direction.

After the filling is stirred, she kneads the dough into a ball, kneades it into 16 small agents, rolls the agents into a circle, wraps it in the filling, wraps it like a bun, and places it face down to become a fried steamed bun.

This fried bun was learned by Lu's mother when she was in the capital and the cook of the Rong family.

The chef is the best at cooking Huaiyang cuisine, and Mrs. Liu's favorite food is the light Huaiyang cuisine. After coming to Yanbei, Yunying also learned authentic Huaiyang cuisine with Lu's mother, and now it is natural to make such a cage of fried buns.

Yunying put the pot on the stove, put a small amount of oil, and after heating the oil over medium-low heat, she carefully and skillfully put the fried steamed buns in the pot.

After the side of the fried steamed buns is slowly fried until golden brown over low heat, then use a wooden spatula to turn the steamed buns one by one.

Then, she scooped a bowl of water from a small bowl, gently poured it into the bottom of the pot, and covered the pot. After the water is boiled dry over low heat, lift the lid of the pot and add water again, after boiling dry again, turn the fried buns one by one, add water for the third time, and then sprinkle the black sesame seeds evenly on the fried buns, and cover the pot.

After the water is boiled dry again, it is ready to be removed.

At the same time, the big girl is also skillfully making braised pork ribs.

She first cut off a large piece of pork ribs sent by Ma Wubao's family the day before, and then chopped them into small pieces with a knife.

Then prepare a few slices of ginger, oil, sugar, soy sauce and vinegar.

After boiling water in the pot, the girl will put the chopped pork ribs into the water and fly the water to remove the blood foam. Then take out the pork ribs, pour out the water in the pot, dry the bottom of the pot, then put oil in the pot, add three spoons of sugar, stir with a spatula, and melt the sugar over low heat.

After the sugar was melted to caramel color over low heat, the girl put the pork ribs on the side, then poured in two bowls of water, added three spoons of soy sauce and half a spoon of vinegar, then covered the pot, collected the juice over high heat, and waited for the soup to thicken and put it on the plate.

ps：

Newcomers and new books, please support you! Your support is the driving force of Ah Wo code words, clicks, collections, and recommended votes, don't be careless to smash it at Ah ~ Ah Yu will work hard to write a return to your dear little angels ~ O(∩_∩)O~

Thank you to the little angels who commented and voted, a group of Mo Da a~

Finally, I recommend a good friend's text~

The link is here, please poke - [bookid=3568016,bookname="Reborn Star Queen"]

Title: Reborn Star Queen

Author: December

Synopsis: Reborn! But being reborn is not a lesson for scumbags! Outwitting mother-in-law! Down with the mistress!

Why am I so sad that I have to be pulled to make an exhibit! Planet by planet!

What else do you want me to inspire the morale of all mankind! I'm so tall!

That's it! You want me to go to the front line! It's the rhythm that makes me die again!

And you, why did you treat me like this, you black-bellied man! I'm not your pet!

Sister is taking the queen's route!

The text of the little friend, the new work of the newcomer, has been put on the shelves, it's not bad, everyone who likes interstellar love songs can go and see it~