Yingge is already delicate, dressed as a scholar at the moment, and is looked at by her soft and beautiful eyes, Liu Ruyue, who had already imagined letting Yingge help, reminded her uneasily, "Maybe my husband is in high school, maybe he is already in an important position, maybe he has climbed to the powerful, I go to find the child, I'm afraid it will anger him, and then we will face great danger." ”

"Shi Niang, do you think I'm Yingge a greedy person who is afraid of death?" Yingge was secretly sad because of Liu Ruyue's words, she stepped forward and poured a herbal tea, drank it all, and extinguished the anger in her heart, "Anyway, my redemption money is made up by Shi Niang, you are my reborn parents, I will not leave you." ”

"Follow me, it won't help, has Yingge ever thought about what he wants to do to make a living in the future?"

"I will only please the male ......" his eyes swept over the dog, Yingge swallowed back the words on his lips, and said euphemistically, "I will only have some piano, chess, calligraphy and painting, blowing, playing and singing, and I will coax people to have a good time, other things, Yingge will not, Yingge doesn't know what to do in the future." ”

Liu Ruyue had a plan in her heart, since Yingge was willing to help her, then she would also help Yingge provide a place to settle down.

However, although there are still three hundred taels of silver on her body now, it is still a lot worse than her plan, and if she says it now, she will be worried about Yingge, and she will inevitably be disappointed in the future, so this matter can only be stopped temporarily.

"Since Yingge hasn't thought about what to do in the future, follow me first, and if Yingge has something she wants to do in the future, then tell me about it."

"Yes."

"I'm hungry, I'm going to borrow the kitchen to make food for everyone." Liu Ruyue stood up, took the vegetables she had just bought on the road, and prepared to go downstairs to borrow the small kitchen of the inn.

Yingge was just like her name, and she couldn't stop chattering, "Shi Niang, why did you tell the rice shop handyman that we would not come back until three minutes?" Let him send rice now, and we don't have to buy rice from the inn to eat." ”

"You'll find out in a moment." Liu Ruyue opened the door, turned around and pointed at Chen Yao at Yingge, who was about to follow, "Don't come down to the kitchen to make a mess, stay with the two children in the house." ”

Yingge had no choice but to stop, stay in the house, and stared at Chen Yao with wide eyes.

I borrowed the small kitchen, soaked the dried fungus first, and set it aside.

I bought some golden dragon blessings from the inn and cooked them, and then I started cooking.

Cut off the head of the Chinese cabbage, peel off the leaves that are somewhat broken on the outside, completely break off the intact cabbage leaves inside, wash the cabbage leaves that are scattered one by one, and cut off the cabbage sticks horizontally.

Then, chop the cabbage sticks, put them in a bowl, sprinkle a little salt and stir well, so that the chopped cabbage sticks will come out of the water, so that the taste will be refreshing and not watery when you eat it for a while.

Then cut the shiitake mushrooms into dices, wash the soaked black fungus and cut it into foam, and set aside.

The pork is peeled, washed, sliced and minced.

Put the meat foam into the basin, then squeeze out the chopped cabbage seeds, diced shiitake mushrooms, and black fungus foam and pour the water into the basin.

Add two porcelain spoons of light soy sauce, a spoonful of cooking wine, a small spoon of salt, a little pepper, and then grasp it with your hands, grasp it well, beat it in a bowl to make it raw, and then set it aside to marinate for about a quarter of an hour.

Taking advantage of this time, Liu Ruyue scooped a little lard in the wok, waited for the white paste-like lard to melt, added a scoop of boiling water, a small spoon of salt, put the cabbage leaves into the pot one by one, and after the water boiled, the leaves were scalded and then clamped out one by one for later use.

Spread out the cabbage leaves on a cutting board, scoop a spoonful of the marinated meat filling and pour it at the end of the leaves, and pinch the incision of the cabbage stick and roll it from the bottom to the top.

At the end of the roll, stuff the excess leaves on both sides into the middle, so that a cabbage stuffed meat is rolled.

Subsequently, all the minced meat is rolled in blanched cabbage leaves, placed on a plate, placed in a steamer, and steamed for more than a quarter of an hour.

To make this dish of stuffed pork with cabbage, the main reason is to take into account the fatigue of everyone's travel, coupled with the hot weather, it is inevitable that I will feel a little anxious and nauseous.

This cabbage stuffed meat is not greasy, it is refreshing, and it is as beautiful as jade.

Waiting for the process of steaming the cabbage stuffed meat, Liu Ruyue began to prepare the next dish, garlic pork ribs that can strengthen the spleen and appetize.

The pork ribs have been cut into two finger-long segments by the butcher, washed with water, put cold water into the soup pot on the side, after the water boils, remove the blood foam and throw it away, and wait until the pork ribs are fragrant and the soup is white, and the pork ribs are fished out to control the water.

And the blood-free pork rib soup in the soup pot, under today's conditions, can barely act as a soup stock and put it aside for later use.

Slice the ginger, chop the green onion and mince the garlic and set aside.

Pour two spoons of cooking wine, two spoons of light soy sauce, one spoon of dark soy sauce, two spoons of oil, two spoons of sugar, and one teaspoon of white pepper noodles into a basin, and stir well with chopsticks.

The pork ribs, which had turned white and miserable after blanching, had been stirred and the surface had been dyed with soy sauce.

Then pour in the green onion, ginger slices, minced garlic, stir and marinate for more than a quarter of an hour.

After these preparations, the stuffed pork with cabbage is also steamed, and as soon as the lid is lifted, the white smoke billows with the aroma of cabbage and the tempting taste of fresh meat juice wafts out, refreshing people's hearts.

Liu Ruyue wrapped her hands in a cloth and took out the stuffed cabbage and put it aside to stand.

It will take some time to marinate the ribs, and Liu Ruyue began to prepare the ingredients for another ingredient.

Braised yuba.

Cut the soaked and washed milky bean curd into sections, wash the orange carrot with a flower cutting knife, and then cut the shiitake mushrooms into slices.

Cut the washed emerald green celery into slices, and there are still unused yellow ginger slices and chopped green onions, so there is no need to prepare again.

Remove the lid from the soup pot where the pork ribs have been boiled, pour in the sliced shiitake mushrooms, carrots, celery, and yuba pieces, and mix well.

After a while, add the sliced ginger again.

Add an appropriate amount of salt, monosodium glutamate, white pepper, boil for a while, about the time of a cup of tea, sprinkle in chopped green onions, and you can introduce the vegetarian braised yuba in the soup pot into the pot.

The light and delicious vegetarian braised yuba soup is milky white, dotted with red carrot slices and green celery, which is really delicious.

The stove was cleaned up, and the ribs were marinated.

After the wok, pour in the cauliflower oil, after the oil is cooked, put the pork ribs into the pot one by one, then reduce the addition of firewood, and fry slowly over low heat.

When the ribs are fried until golden brown on both sides and slightly charred corners, use an iron funnel to remove the ribs and control the oil for later use.

After the cauliflower oil is cooked, pour in the minced garlic and stir it until fragrant, and move quickly, otherwise the minced garlic is easy to paste.

Then pour in the minced carrots and stir-fry, then pour the oil-controlled ribs back into the pot, stir-fry to taste, sprinkle with chopped green onions, the garlic is fragrant, and the garlic ribs are tender and delicious.

Remove from heat and serve.