The corners of Shen Xiangmiao's mouth raised slightly, and said with a smile: "So thinking about it, let's make celery and bean curd, mushu meat, salt and pepper mushrooms, fried pork liver, preserved egg tofu, marinated egg tofu, marinated meat at home, crispy fish with a dish, just six dishes, and then burn a fish ball soup, if the staple food, eat noodles, with the meat sauce fried at home, it is also suitable, third aunt, what do you say." ”

Zhang listened to the names of these dishes said by Shen Xiangmiao, some had heard of them, and some had never heard of them, and knew that Shen Xiangmiao was going to make some good dishes, so he couldn't stop smiling.

And this meal is to invite Dr. Du Zhong, the master of his own child, to eat, if Dr. Du is happy to eat, it will be better for Shen Wenwu.

Zhang's family is naturally what Shen Xiangmiao says, and said with a smile: "This is a matter of cooking, Xiangmiao, you are good at it, what you say, let's do it, what do you want me to help do, you just ask." ”

"Then the third aunt will roll noodles with noodles, the noodles should not be too wide, add some eggs and salt to the noodles, and the noodles will taste strong." Even when it came to this part, Shen Xiangmiao naturally didn't pay attention to politeness, and asked Zhang's to make noodles.

"Hmm." When Zhang heard this, he grinned: "This method, your mother also mentioned it a few days ago, saying that adding eggs and salt to it makes the noodles more delicious, but I haven't tried it yet." ”

"I taught my mother this method before, my mother tried it, and it was not bad." Shen Xiangmiao raised her eyebrows slightly and said, "Judging from the amount of slimness tonight, it is estimated that it is just an egg, and a pinch of salt is good." ”

"Cheng, then I'll try it." Zhang said, went to the side to find eggs, took the basin, the flour came out, and began to mix the noodles.

Shen Xiangmiao also began to cook.

Needless to say, the platter of lo-mei and crispy fish was selected, and a few kinds of lo-mei that the aquatic brother often bought on weekdays were selected, the meat was cut into thin slices and put on the plate, the vegetarian ones were cut or cut into strips, and some peanuts were served with some peanuts, and the crispy fish was boiled to rot, and a large plate was put on a large plate.

Needless to say, salt and pepper mushrooms should be sprinkled with salt and pepper as usual.

Then there is the preserved egg tofu.

Preserved egg tofu was originally a cold dish, even if it was left for a little longer due to the weather, it didn't hurt to let the dish be colder, so Shen Xiangmiao made this dish first.

Preserved eggs are fresh preserved eggs made by the farmer, duck eggs are wrapped in lime mud with various materials, and then dipped in a layer of fine sawdust, and left for a period of time. Peeling off the shell is bright gray-black, with a faint green, and there are clear snowflake patterns on the egg white, and because the practice at this time is pure natural and pollution-free, unlike the industrial preserved eggs made in batches in modern society, the preserved eggs at this time do not smell the pungent, similar to ammonia-like taste, but have a faint fragrance.

Tofu is naturally also a tofu made by farmers, but unlike the old tofu that is used to make teriyaki tofu on weekdays, the tofu in preserved egg tofu is made of water tofu, so as to ensure that the entrance is smooth, tender and delicious.

Cut the tender tofu into half an inch thick slices, put them on a rectangular plate, spread a layer on them, chop the preserved eggs into dices, sprinkle a long slip in the center of the tofu, and then sprinkle the bottom of the tofu in a circle, and then pour the prepared soup.

And this soup is also the secret of whether the preserved egg tofu is delicious.

Preserved eggs have a fragrant taste, but the taste is light, and they will feel very greasy when they eat alone, so they need vinegar to relieve greasyness, light soy sauce and salt to taste, and the proportion of these three should be grasped accurately, and then add minced garlic and coriander, drizzle a little sesame oil, and then make the soup that is poured.

This soup can naturally be made spicy, just add a little chili oil, but considering that when Shui Sheng came to buy lo-mei on weekdays, he often refused the chili oil she gave him, Shen Xiangmiao guessed that Dr. Du Zhong probably didn't like spicy food, so he didn't put chili oil into it, and only poured the non-spicy soup that had just been made evenly on top of the preserved eggs and tofu.

Next is celery bean curd, celery bean curd is very simple, the dish is very common, the tofu is Shen Xiangmiao's own marinated spiced bean curd, the taste is rich and mellow, celery is also fresh celery sent over there after noon.

Cut the spiced bean curd into thin slices, fry them in the oil pan on both sides slightly hard, then pour in the tendon removal and cut into sections, blanch the raw celery and stir-fry for a while, and then pour in an appropriate amount of water.

As the saying goes, thousands of tofu and ten thousand fish, the more this tofu is cooked, the more tender it becomes, even if it is made into dried tofu, after adding water and simmering for a while, the skin is crispy, but the inside is very tender.

Then add salt and sugar, and the dish is ready to cook.

The ingredients are simple, the recipe is simple, and even the seasonings are very simple, but this dish is the most able to highlight the fresh flavor of the dried bean curd and celery itself, and it tastes fragrant and refreshing, and it definitely doesn't feel monotonous.

After the two dishes were ready, Shen Xiangmiao began to scramble the eggs.

Scrambled eggs are also one of the ingredients needed for mushu meat.

When stir-frying, the eggs should be beaten up, and the pan should be quickly raised, and the oil should not be too hot, so that the eggs taste tender enough.

When Shen Xiangmiao was frying eggs, she suddenly remembered an embarrassing incident she had encountered in her previous life.

At that time, when I had just started working, my income was not high, and I had not yet started working as a chef, I once went to a small restaurant with a colleague to eat, and my colleague called the waiter and asked, "Do you have scrambled pork slices with eggs here?"

At that time, she and the waiter were stunned, not knowing what kind of dish her colleague wanted, until the owner of the store asked weakly, may I ask, do you want mushu meat.

My colleague slapped his thigh and said, that's the ......

Shen Xiangmiao still remembers the laughter of her and her colleagues at that time, leaning forward and back, and the bewildered faces of the people around her at that time.

Even when he thought about it at this time, he still couldn't help laughing, which attracted the Zhang family, who was concentrating on rolling noodles on the side, to look sideways frequently, and Shen Xiangmiao forced a smile and concentrated on cooking.

After the eggs are scrambled, put the lean pork slices that have just been marinated for a while with cooking wine, light soy sauce and starch into the pan and fry until they change color, just like eggs, and put them out for later use.

Later, when the oil in the pot becomes hot again, put the peppercorns, green onions, ginger and garlic and other stir-fry until fragrant, add fungus, green radish slices, eggs, pork, etc. and stir-fry, then add light soy sauce and salt to taste, add water and simmer for a short time, then you can get out of the pot.

Mushu meat was originally to use cucumbers, but in this era when greenhouse vegetable cultivation was not yet developed, there were no cucumbers in the cold winter, so Shen Xiangmiao used the more common green radish instead.

The green radish has a lot of water, a crisp taste, and is very delicious after being fried, and the color is similar to that of cucumbers, and it looks good with it.