Fortunately, the kitchen has been almost cleaned just now, and the rest will be cleaned up a little.

The newly bought big iron pot and the small iron pot for the stove, Liu Ruyue carefully opened the pot.

Put the newly bought cutting board in a basin, sprinkle it with salt, fill it with water, and start soaking it for two or three days.

For the time being, use a cutting board left by the boss, and you can use it after washing it.

It was now about five o'clock in the unitary hour, and the candle flame was lit, and Liu Ruyue killed a chicken and cut a fish.

She was going to make a chicken skin soup with shrimp balls.

Put half of the chicken without taking the lead, put it in a casserole, put in a penny of ginger slices, pour in half a pot of water, cover the chicken, and boil it on the stove.

Chop the fat of the pork and put it in a bowl for later use.

During the period, the fresh shrimp will be bought to remove the shrimp line, remove the head, peel the shell, and take the shrimp.

Enough for a bowl of shrimp.

By this time the chicken is already cooked.

Remove the chicken, let it cool and tear the chicken into strips for later use.

Smash all the shrimp and beat the shrimp into puree with the back of a knife.

Add the fatty pork that has just been cut to the shrimp puree and chop it evenly with the back of a knife.

Place the shrimp puree in a large bowl, add the egg whites of one egg, add two tablespoons of cornstarch and mix in the same direction.

Add a teaspoon of salt, a spoonful of starch, a teaspoon of rice wine, and a spoonful of green onion and ginger water, and continue to stir in the same direction until thick and firm.

Divide half of the shrimp puree, pour in two spoonfuls of spinach juice and stir well to get a bowl of green shrimp puree.

Boil a small pot of water in a soup pot, knead the pink and white shrimp puree into balls, and throw them into the pot one by one to cook.

Then knead the green shrimp paste into balls, throw them into the pot, and wait until the two-color meatballs float, that is, they are cooked.

Scoop up the shrimp balls, drain the water and set aside.

Drain the water from the soup pot and wash it, fill it with chicken broth, and add the torn chicken, chicken skin, and shrimp balls.

When the water is boiling, sprinkle in a little salt and a little chopped chives.

The soup is bright, the two-color shrimp balls are fresh and pleasant, the chicken soup is fragrant, and the shrimp ball chicken skin soup is ready.

The remaining half of the chicken, Liu Ruyue is ready to make Cantonese garlic steamed chicken.

Add a little pepper, two tablespoons of salt, half a tablespoon of cooking wine to remove the smell, a spoonful of oil, a spoonful of light soy sauce, touch all these ingredients, and then marinate for about two quarters of an hour.

When marinating the chicken, Liu Ruyue made the killed fish into lemon chicken, and she also planned to make this dish the main dish.

This kind of nanci is still very rare everywhere in Beitan, and she is going to let this old Mr. Nangong Hong taste the taste.

After that, she cut the green onions, ginger, garlic, and coriander.

Heat the oil, fry the garlic until golden brown, then add the green onion, ginger and garlic, stir-fry the fragrance, remove the ingredients and control the oil for later use.

Put the marinated chicken into the frying pan with the ingredients, because the oil has a spice smell, which can remove the smell and increase the flavor.

Fry until golden brown on both sides, remove the oil.

Place the oil-controlled half of the chicken on a plate and pour the sautéed toppings onto the surface of the chicken.

Then pour the juice of the marinated chicken over the chicken, then put the plate in the steamer and steam it on high heat for a quarter of an hour.

When the pot is opened, a smell of scallion oil accompanied by the smell of chicken comes to your face.

Chop the chicken into small pieces, put it on a plate, pour the soup over the chicken, and a golden and buttery Cantonese garlic steamed chicken is ready.

Tonight's dishes, just these three dishes, there are no more.

The old man was waiting outside for dinner, and after waiting and waiting, he fell asleep against the wall.

During this period, Liu Ruyue didn't go out to see him.

Now I came out with a tray, and I saw a man in a white background and green bamboo embroidered shirt sitting beside Nangong Hong, lighting a lantern that did not belong to her small shop, holding a book and reading.

Nangong Hong snorted, his eyes didn't open, and his head turned over first, "Fragrant, really fragrant!" ”

He almost jumped up from the stool, "Boss, this chicken smells like garlic chicken, how can it smell more fragrant than others?" ”

"Second grandfather, sit down, I'll go and add food to you." The man put down the book, and helplessly pressed Nangong Hong, who suddenly hit like chicken blood.

Liu Ruyue didn't answer, and put the meals on the tray on the table one by one, "Shrimp ball chicken skin soup, Cantonese garlic steamed chicken, Nanyang lemon fish." ”

"Ouch, there's even the seacress." Nangong Hong covered his beard, and almost put his eyes on the plate to take a closer look, "Lemon can still cook?" ”

His mouth was sour, "Can you eat it, it's sour, it's better to make sauerkraut fish." ”

"Old gentleman, you can take a bite first and then taste it, by the way, carefully fish bones." Liu Ruyue saw his grandson waiting on the side, and she didn't have to worry about it too much.

Carrying the dog baby who walked in with her heels to the table.

The dog baby followed her, and she wandered around, saw many people, and didn't recognize life.

As soon as it was served, he stretched out his hand and pointed to the lemon fish, "Fish fish, delicious, eat." ”

This kid has eaten lemon fish a few times, but it has made him addicted, and I don't know if Chu Qianche took him more, fed this dish more, and he also has a soft spot for fish.

"Okay, mother, give the dog baby a fish to eat."

Xiao Qi finished picking out the fish bones for Nangong Hong, and poured the fish meat from the spoon into his bowl.

The old man took a bite carefully, the imaginary sourness and unbearable did not appear, but it was refreshing and tender, he pointed to the fish, "Xiao Qi, you taste it, I haven't eaten this fish yet, the taste is really unique, although it is slightly sour like sauerkraut fish, but it does not have the heaviness of sauerkraut fish." ”

Xiao Qi silently sandwiched a piece of fish, put it in his mouth, and nodded, "It's delicious, the second grandfather has found a delicacy." ”

"Hmm." Nangong Hong was very complacent, and went to eat the shrimp balls in the shrimp ball chicken skin soup, the fresh aroma of the shrimp absorbed the taste of the chicken, and the double tenderness made him sigh with satisfaction, "It's so fresh, if it is served earlier, it will be much more delicious." ”

Liu Ruyue admitted her shortcomings, "What the old gentleman said is that I am alone in the kitchen, and the food is served slowly, so I can only receive ten tables of guests every day in the future." ”

"But in the future, when the guests are served, I will serve the wine and desserts first, and then I will serve a dish after making a dish, so that it will not delay the time and affect the freshness of the dish."

Nangong Hong heard her say this, and also understood that a woman's family was too busy.

Just now he also tasted Cantonese garlic steamed chicken, which is more tender and flavorful than others, this kind of dish that relies on craftsmanship, invite someone to make it, and the taste is different, so this proprietress will definitely not ask someone to help.

"You open a shop like this, ten tables a day, can you make money, just pawn this shop out, go to my Nangong Mansion to be a cook, I will open fifty taels of money for you a month."

Liu Ruyue pursed her lips and smiled faintly, "Old man, do you know how much I sell for a table of wine and food?" ”

"Relying on the taste you make, a plate of Cantonese garlic steamed chicken is better than Qin Yulou's, and a dish is enough to sell for 5 taels of silver, but your store is not up to grade, and it will make the dish drop a lot, selling for 3 taels of silver."