At the dinner table, everyone had the same thing in their hearts.

If Cai Youyou's agricultural base starts to be officially put into construction, they will all have to help.

After eating this meal, Cai Youyou immediately went to work in the laboratory of Mo Xun's house, together with Mo Ning and An Yueru.

Everyone spent two days in a hurry.

On Chinese New Year's Eve, Cai Youyou still deliberately made time to prepare a Chinese New Year's Eve dinner for relatives and friends with Mo Xun and Wang Fatty Zi.

Of course, she herself is also very much looking forward to this Chinese New Year's Eve dinner.

This year's Chinese New Year's Eve dinner, she was not only able to enjoy it with Mo Xun, Wang Fatty Zi, Mrs. Mo and other relatives and friends, but she also found her mother and grandfather, and they will be together to have a happy reunion year.

The first dish Cai Youyou cooked was jade winter melon shrimp.

Peel off the shells of the shrimp, remove the shrimp threads, clean them, and blanch them for three minutes.

Peel the melon, cut it into flowers, and set it aside.

Pour oil into the pot, add green onion and ginger and stir-fry until fragrant, add shrimp and stir-fry, and finally add winter melon, stir-fry evenly.

Pour an appropriate amount of water into the pot, add salt, sugar, homemade chicken essence, white pepper to taste, cover the pot and simmer for a while, pour in water starch, and reduce the juice over high heat.

Once you've served the dish, garnish it with some chopped cilantro and white sesame seeds.

The second dish Cai Youyou cooks is Wuchang fish with soy sauce.

To cook this dish, the ingredients that need to be prepared are: a Wuchang fish, a tablespoon of black black bean sauce, an appropriate amount of green onion, sauce, garlic, three fresh red peppers, two large spoons of chili sauce, two large spoons of white wine (the best two pots), two large spoons of Zhenjiang balsamic vinegar, dark soy sauce, salt, chicken essence, and an appropriate amount of minced coriander.

After preparing the various ingredients needed, Cai Youyou began the cooking process.

Remove the internal organs of the fish, wash it well, and use kitchen paper to absorb the water from the fish.

Cut the green onions, ginger, garlic and red peppers into cubes.

Turn on high heat and heat the pan. When the pan is hot, pour more oil into the pan and shake the pan a few times to get as much oil as possible on the walls of the pan.

Wait until the oil is slightly smoking, slide the processed fish into the pan along the edge of the pan, and fry the fish on medium heat.

Note that the fish should not be turned in a hurry after it is put into the pot, otherwise it is easy to damage the skin and even the flesh of the fish, and ruin the appearance of the dish.

In order to make the fish body more comprehensive, you can gently shake the wok to let the oil in the pan move slowly and concentrate on the head or tail of the fish.

Fry for about three or four minutes, and then turn over and fry the other side until the fin on the oily side turns yellow and hard. When turning over, use a shovel to cover the belly of the fish, and the back of the fish with a fork or spoon.

After turning the fish over, fry it for another three or four minutes.

Mix the liquor and vinegar into a sauce, pour it into the pot and close the lid immediately, and let the instant wine vinegar steam smoke the fish, which is the trick part, and the fish will be more fragrant and not fishy at all.

In order to facilitate the observation of the changes in the dishes, Cai Youyou deliberately used a glass lid.

After seeing the water vapor diffused on the lid of the glass pot......