Seeing Cui Xiuying's somewhat disappointed expression, Lee Jae-sung was a little distressed, so he took Cui Xiuying to the Korean Medical Center.

In the Korean medicine hall, Lee Jae-sung bought a lot of medicinal herbs, and asked Choi so-young to remember the names of these medicinal herbs and the amount of each serving.

Then I went to the market and bought big yellow croaker, tofu, green onions, ginger and garlic, mutton, jellyfish, black fungus, carrots and other things, and took Cui Xiuying home.

When he arrived at home, Lee Jae-sung taught Choi so-young how to soak black fungus, how to clean the sand in jellyfish, how to handle the internal organs and gills of large yellow croaker, how to cut mutton, how to cut onions, ginger, garlic and carrots.

First of all, Cui Xiuying taught Cui Xiuying to make yellow croaker roasted tofu, Cui Xiuying took a pen and paper and carefully recorded the steps that Li Zaisung taught her to cook: 1. 600g of large yellow croaker, 80g of northern tofu, 20g of chives, 20g of ginger, 50g of garlic, 25ml of soy sauce, 5g of salt, 8 dried chili peppers, 5ml of rice vinegar, and 8g of chicken essence.

2. Clean up the large yellow croaker, rinse it, and cut the flower knife on both sides of the fish (cut it into twill lines with a knife) for later use.

3. Cut the chives into small pieces, slice the ginger, and change the garlic into garlic granules. Cut the tofu into 1 cm x 1 cm x 2 cm strips and blanch them in boiling water for later use.

4. Heat the pan over high heat, pour in the appropriate bottom oil, the oil temperature must be 70 or 80 degrees, put the large yellow croaker with a good knife into the pot, change the heat to medium, fry one side of the fish to golden brown, turn it over and fry the other side, about 4 minutes, fry until both sides are golden.

5. Pour out the remaining oil, sit the pot on the fire again, put in the appropriate lard (or vegetable oil), and when the oil temperature reaches 50 or 60 degrees, put in the garlic granules and stir-fry for a while. After that, add the ginger slices and chives, stir-fry again for a while, and add the chili peppers. Be sure to stir-fry the aroma of green onions, ginger and garlic.

6. After stir-frying together to bring out the fragrance, add the fried large yellow croaker, pour in soy sauce, cover the pot, and simmer for 1 minute. After that, pour in the rice vinegar, shake the pot slightly to mix the soy sauce and rice vinegar together, then pour in 800ml of cold water, cover the pot, simmer on high heat for 5 minutes, then turn to low heat, simmer for another 5 minutes, add salt and chicken essence. After that, continue to simmer for 5 minutes, add the tofu, and place the tofu evenly in the pot to absorb the flavor. Note that during the stewing process, the fish should never be flipped and not turned over.

7. After the soup is put away, you can put in the coriander or chili rings and serve on a plate.

8. Precautions:

First of all, when frying fish, the oil temperature must be hot, so that part of the fishy smell in the fish can be removed.

Secondly, the tofu should be splashed with water before boiling, which can not only prevent the tofu from being stewed during the stewing process, but also remove the beany gas in the tofu.

In addition, the garlic should not be cut into garlic slices, the traditional method is to cut the garlic into pieces, so that the garlic can gradually release the smell during the stewing process.

When Lee Jae-sheng was cooking, he also asked Cui Xiuying to stir-fry a few times with his own hands, trying to grasp the strength of the pot and the stir-fry shovel when stir-frying.

After making the big yellow croaker, Cui Xiuying asked about the aroma, and Harazi almost came out.

asked Cui Xiuying to take the big yellow croaker away, and Lee Jae-sheng began to deal with other dishes.

After a while, Cui Xiuying came back, and Lee Jae-sung saw that the little mouth was still chewing, and he knew that this god of food had eaten it again.

gave Cui Xiuying a popping chestnut, Li Zaisung spoke: "You must remember the following dish, I see that you are mentally tired, holding your hand just now, your fingers are cold, you must usually have symptoms such as irritability, irritability, sadness, tiredness and fatigue, Sika seems to have this problem."

The following I teach you angelica mutton soup is the most suitable for people with dysmenorrhea due to qi and blood loss, see cold pain in the abdomen during menstruation or women's postpartum deficiency and cold abdominal pain, press the pain to reduce, palpitation and shortness of breath, less menstrual flow, mental fatigue, if the pulse is thin, it is advisable to replenish and nourish blood.

Even if you don't have these symptoms, you can regulate your girl's endocrine.

The first step is to prepare the raw materials: 9 grams of angelica, 15 grams of ginger, 50 grams of lamb slices.

Note that angelica is washed with water, drained and set aside. Today we bought angelica tablets cut from the pharmacy and can be used directly.

2. Wash the ginger and cut it into slices, do not peel the ginger, you can remove the smell of mutton.

3Blanch the lamb in boiling water to remove the bloody grease stains.

4Add an appropriate amount of water to the casserole, and put the blanched mutton in

5. Put angelica and ginger slices in a pot.

6Cover the pot and start cooking over medium heat.

7. After boiling, change to low heat and simmer slowly.

8After simmering until cooked, go to angelica, ginger, and eat meat and drink soup. ”

Li Jaesheng said as he put the casserole of angelica mutton soup on the fire and looked at Cui Xiuying: "This dish cannot be eaten during menstruation, because angelica is blood-invigorating and will cause excessive bleeding during menstruation." Remember? ”

Cui Xiuying nodded excitedly, as the god of food, she knew that her husband had good cooking skills, and she was willing to teach herself, so she couldn't wait to learn more.

Li Zaisung saw that the kettle of water he had just boiled had been boiled, so he poured out part of the water in the kettle and put it in the pot, took the jellyfish silk, put the jellyfish silk in the net, and put it into the water for 20 seconds when the water temperature was about 80 degrees; Then put the scalded jellyfish skin directly into the ice water taken out of the refrigerator, and blanch the black fungus in boiling water;

Cut the blanched black fungus into shreds; Finely chop the garlic and set aside; Crush the garlic, chop into minced garlic, chop the coriander, and cut the carrot into thin strips for later use; During this period, Lee Jae-sung asked Choi so-young to cut it, and he pressed his hand on Choi so-young's hand and taught Choi so-young to use a kitchen knife.

Then looking at the jellyfish silk, Lee Jae-sheng Li Zaisheng told Cui Xiuying: "We are going to eat soon, otherwise the jellyfish silk will be changed to cold water once every 2 hours, and the effect of changing it three times is the best." However, the ice water in the fridge also works well. ”

After saying that, Li Zaisung put things together, poured olive oil, then sprinkled salt and black pepper, poured white vinegar, stirred vigorously, and finally poured a few drops of sesame oil, picked up a jellyfish shredded with chopsticks and fed it to Cui Xiuying.

Lee Jae-sung taught Choi so-young how to stir-fry beef with scallion oil and bitter gourd, braised pork and scrambled eggs with tomatoes, and saw that the casserole mutton was ready, so he turned off the fire and served the casserole, at this time Lee Jae-sheng warned Choi so-young: "Xiuying, you remember, the sand is not wood, and the casserole cannot be placed directly on the wooden thing, otherwise the casserole will break, and only by putting the casserole on a stainless steel plate will the casserole not break." ”

Cui Xiuying nodded her little head excitedly, and she went directly to serve the meal.

Cui Xiuying was extremely satisfied with the meal, and excitedly asked Lee Jae-sung: "Oba, when we are together in the future, you can teach me to cook." ”

Looking at Cui Xiuying, who was sweating profusely, Li Zaisung nodded with satisfaction: "Okay, in the future, we will be together, and you will learn from me when I cook, by the way, you touch the tips of your fingers, is it hot?" ”

Cui Xiuying quickly pinched the tips of her fingers and nodded in surprise.

Li Zaisung smiled: "This proves that your blood is alive, and your fingers will be hot, otherwise you will have to feel uncomfortable when you are older in the future." ”

The two cleaned up the dishes and chopsticks, and Lee Jae-sang hugged Cui Xiuying and sat quietly on the sofa!