Brother Fang, thank you for accompanying me back to my parents' house, thank you for always accompanying me, don't worry, I know you have him in your heart, I will be cautious in my words and deeds. After Li Xin finished speaking, he looked like he was waiting for praise.

Fang Rong gritted his teeth hatefully, but if he thought about it carefully, at least he was not around, if Li Xin avoided the second dog because of this misunderstanding, he would also be happy to hear it.

Anyway, Li Xin also figured it out, although Fang Rong was not in good health, he would find a way to see if he could make a breakthrough in his medical skills in the future, and help him see if it was a mental problem or a physical problem.

But no matter whether his health is good or not, Fang Rong is a good candidate to be a buddy, down-to-earth, capable, and good in martial arts, although he has a bad record, but he can't stand Li Xin, the more he thinks about it, the happier he becomes.

Fang Rong looked back at Li Xinchao smiling heartlessly, and instantly felt that any kind of expectation was worth it.

After sending Fang Rong away, Li Xin went to the kitchen, fried the stinky tofu in the oil pan until golden brown, and added vegetable oil, minced garlic, minced ginger, spicy powder, and five-spice powder on another hot pan.

When the fragrance came out, Li Xin scooped up boiling water and poured it into the pot, and put soy sauce, sesame oil, and mountain pepper in turn, because there was no monosodium glutamate in this era, Li Xin found that the big kitchen was replaced by grinding shrimp into powder, and Li Xin also put a large spoonful of shrimp powder in the sauce.

Li Xin began to cut some carrots and green peppers again, fried a golden egg in the pot, cut it into egg skins, and spread it in a bowl, and then put the freshly fried stinky tofu on the plate.

After the presentation was ready, Li Xin poured the freshly made sauce on it, and served it out directly, Uncle Zhong hurriedly covered his nose and shook his head and said: "Tell us to call the young master to taste it, I'm old, I'm afraid I'm not used to eating strange things, and I still want to focus on health recently." ”

Saying that, Uncle Zhong dodged behind his young master as fast as he could.

Ergouzi took the initiative to take a chopstick, locked his eyebrows and put a piece in his mouth, Li Xin hurriedly asked, "How is it?" What do you think? ”

Ergouzi paused, swallowed, and took the bowl in Li Xin's hand with both hands: "Your sauce is good, it's better than the ones sold on the streets of the capital, Uncle Zhong, you can taste it, is there any possibility that it can be promoted in various places." ”

Uncle Zhong hurriedly waved his hand and said: "In terms of business, the young master wants to come up with good ideas, and the old slave will do it, and the old slave will be exempted from this taste." ”

"Uncle Zhong, you can taste it, it really smells stinky, it tastes very fragrant, it makes people unforgettable, Uncle Zhong doesn't believe in my craftsmanship?" Li Xin also agreed, and pushed the bowl full of stinky tofu in front of Uncle Zhong.

Uncle Zhong reluctantly sandwiched the smallest piece in the bowl, and for the first time, Uncle Zhong felt that Li Xin could practice knife skills again, such as cutting a fine cube or something, this stinky tofu is still cut into too large pieces, if it is not delicious, it is still a little difficult to swallow such a large piece.

Uncle Zhong stuffed the stinky tofu directly into his mouth, swallowed it and said: "It's delicious, it's delicious, it's so delicious, I haven't seen it for many days, and Miss Li Xin's cooking skills have grown a lot." ”

"Uncle Zhong, you eat another piece, you just ate it too fast, you didn't bite it properly, eat its taste and essence, you are like Zhu Bajie eating ginseng fruit, and you are ruining the heavens." Li Xin said earnestly.

Uncle Zhong reluctantly picked up the chopsticks impassionedly, this time Uncle Zhong chewed carefully, it was indeed getting more and more fragrant, and he couldn't taste the smell in his mouth.

Uncle Zhong picked up the chopsticks again and ate the second chopsticks, this time on his own initiative.

Li Xin smiled and said, "Uncle Zhong, don't be full, I have other dishes to cook." ”

"Okay, then I'll wait for Miss Li Xin's other good dishes, and I'll take them out for the shopkeeper to taste." Uncle Zhong said and went to the front hall with stinky tofu.

Li Xin cut the dried shreds, and the two dogs came over and asked, "What is this?" ”

"Dried silk!" Li Xin said and took out a piece and handed it to Ergouzi: "You can eat it directly or eat it directly, you can taste it first." ”

"It's a nice name, fragrant, yes! It tastes good, but is it also made of tofu? The second dog asked as he bit the incense.

"Yes, it's made of tofu." Li Xin finished speaking.

He stretched out his hand and cut a piece of pork belly into large and small slices, fried it in the pot to bring out the fragrance, cut the thin green peppers, and took some soaked fungus.

Only then did I get out of the pot and stir-fry, and the fragrance was overflowing for a while.

"Do you want to put some dried shiitake mushrooms?" Ergouzi took a shiitake mushroom and asked.

"It's a pity that there is no soaking, and the second dog himself thinks it is inappropriate, and the dried vegetables can be put into the pot nearby, not all of them have been soaked in advance." The second dog was sad and put down the dried mushrooms again.

"It's okay for me." Li Xin took the dried mushrooms, put them in a sealed jar, added the hot water in the pot, and shook them back and forth with both hands, only about a few breaths, and when Li Xin opened them again, the dried mushrooms had already soaked out.

Ergouzi asked with wide eyes, "How did you do it?" ”

Li Xin quickly put the dried mushrooms in the pot and stir-fried, and said with some fluttering: "I haven't eaten pork, and I haven't seen a pig run!" ”

Sister is so powerful, how do you love it.

Uncle Zhong and several big chefs in charge of the kitchen also came in when they smelled the fragrance, and Uncle Zhong sniffed and said, "That stinky tofu just now smells bad and eats fragrant, and the guests outside are all clamoring that they must be served to them tomorrow, I don't know if Miss Li Xin has any raw material supply." ”

Li Xin put the dried incense in a bowl and said, "This is not difficult, I will discuss it with Uncle Zhong in a while, you can taste this first." ”

"It smells like the stinky tofu just now, which is one heaven and one underground, and the taste is very different, each with its own merits, I don't know who the girl is trained from?" The shopkeeper said respectfully, changing his previous contempt for Li Xin.

When Li Xin first entered the door, the shopkeeper secretly muttered in his heart, a woman who was not good-looking, and she also brought her family, actually gave Uncle Zhong such a big fanfare.

At the time, I was puzzled, but now it seems that this girl is still a real person.

"My master has passed away for many years, and I feel sad every time I mention his old man, but it's better not to mention it, I still make the meal down-to-earth, which can be regarded as a careful teaching to comfort his old man." When Li Xin said this, he also wiped the corners of his eyes with an apron.

The shopkeeper said apologetically: "It's me who is abrupt, and I ask Miss Li Xin to forgive me." ”

Li Xin handed them the chopsticks and said: "The old man is gone, every time I cook food, I silently miss it in my heart, just don't mention it in the future." ”

Ergouzi stared at Li Xin with a smile on his face and didn't speak, Shopkeeper Liu tasted it and said: "That stinky tofu just now smells stinky, and the taste is still unique, there must be a certain market, but the stinky tofu ranking is too ugly, can you change it to a nice name?" ”

"Black Pearl? From every direction? I'm not good at choosing names, but I have a few recipes for stinky tofu that I can say. ”

Li Xin remembered that there was also a famous dish in Huizhou: "Steamed double smell." "It's stinky mandarin fish steamed with stinky tofu, and there is a place where it is steamed with moldy amaranth stalks, and some millet pepper or pickled pepper water is put in it.

"You just said the smelly mandarin fish?" Uncle Zhong singled out the key points and asked.

Li Xin nodded affirmatively and said, "It's a stinky mandarin fish." ”

"It's not a fish that stinks on purpose, it's a fish that stinks itself?" Ergouzi also asked.

"It's stinky on its own, and it can cover the flavor when you make it, but it's not fresh, I'm talking about using stinky tofu to bring out that taste." Although Li Xin wants to make money, she doesn't want to be a profiteer.

"Can a freshly dead mandarin fish make the flavor you want?" Ergouzi pointed to the mandarin fish in the bucket that turned white in the morning, and asked with a surprised face before he had time to dispose of it.

Li Xin nodded: "Of course you can!" I'll do it for you now! ”

Jokes, there are really some stinky mandarin fish can be made, the real coming of this dish is the husband who went far away, in order to give his wife a fresh taste, specially bought the mandarin fish, but unfortunately the mandarin fish is not released.

When it came all the way to his wife, it was already stinky, and the wife felt that her husband had ulterior motives, and was reluctant to throw it away, so she went into the pot and did it.

So don't say it's just dead, it's really stinky, I can do it. Li Xin muttered in his heart, as soon as he saw the good guy, there were two belly-turned mandarin fish in the bucket, and Li Xin decided to make two cooking methods.

I saw Li Xin neatly tidy up the mandarin fish in his hand, chop off the head and tail, marinate the head and tail with refined salt, pepper, cooking wine, green onion and ginger juice for a while, and then put it into the cage and steam it with a strong fire and keep it warm for later use.

There is a quick removal of bone spurs from the fish body, slicing the fish into large slices, marinating for a while with refined salt, pepper, cooking wine, green onion and ginger juice, and then adding dry cornstarch to grasp the sizing evenly; Cut the stinky tofu into thin strips; Remove the wild pepper and chop finely.

Liu shopkeeper was also born in a big kitchen before, seeing that Li Xin was busy, he had a good eye to burn the wok, Li Xin looked at the pot was already hot, put in the lard and burned it until it was hot, took a piece of fish fillet with good pulp, wrapped it in a stinky tofu strip, that is, it became a mandarin fish roll raw blank, and then soaked and fried in the pot until the color was golden and cooked, and then drained the oil.

Li Xin's action in one go, everyone who watched didn't dare to blink, Li Xin left the bottom oil in the pot again, and put in ginger slices, garlic slices, horse's ear onions, wild pepper and chili sauce to fry until fragrant.

Mix in the fresh soup, after the flavor is burned, the residue is not used, the fried stinky mandarin fish rolls are added, sugar, soy sauce and monosodium glutamate are added, after the flavor is burned, the wet corn starch is used to hook the thin thickener, the red oil is poured in, the pot is neatly placed in the middle of the plate, and then the steamed fish head and tail are placed at both ends of the fish roll, and finally the coriander is slightly decorated, and a lifelike stinky mandarin fish is ready.

Li Xin said with a smile after setting the plate: "Craftsmanship is secondary, the presentation is very important, you eat first, and then I will cook another way of cooking." ”

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