Remove the blood and water from the chicken breast, remove the white tendons, cut it into minced meat, then put water, sugar, salt, oil, stirred egg white, etc., stir well, let it completely integrate into the minced meat, until the chicken is mush, scoop the minced meat with a spoon and fry it over low heat.

The action must be light, but the speed should not be slow, wait for the chicken flowers to float, turn over, slightly set the shape, then take out and soak in warm water.

Then put the fried chicken flakes into a pot with fragrant green onions, broth, water starch, salt and carrot slices, stir-fry evenly and then remove from the pan.

The chicken is fresh and tender, the chicken slices are large and thin, thin but not broken, cooked but not burnt, the color is white like hibiscus, the taste is incomparably light, the taste is delicious, and after people have tasted it, the aftertaste is endless.

The second course is boiled with dried shreds.

An authentic Huaiyang dish, the method is simple, the ingredients are ordinary, and the appearance is even more ordinary, but it has an amazing taste.

Nowadays, there is no Huaiyang Fanggan, so Shen Xiangmiao replaced it with an ordinary thousand sheets, and the handmade thousands of sheets are also firm and strong, and the taste is not bad.

Qianzhang, soaked mushrooms, chicken breasts are cut into shreds in turn and cooked in boiling water, and when Qianzhang is fished out of the pot, there is an additional cold water to remove the beany smell that comes with itself, and then it is put into the boiling chicken soup with oil in turn, and after boiling a cup of tea on low heat, it can be put out of the pot and put on the plate, and then sprinkled with shredded chicken, shredded mushrooms, etc. to make decorations.

The oily chicken broth has a bright yellow hue and is mouth-watering just by looking at it, and it has a mellow aroma that complements the senzhang fragrance that is easy to blend with the ingredients.

The third course, boiled cabbage heart.

Choy sum, that is, cabbage sprouts, cabbage sprouts drawn out of cabbage hearts, pinch the tip of the use, this kind of vegetable is generally planted in early autumn, and can be eaten from winter to early spring. Choy sum is fresh and tender, can be stir-fried, boiled soup, etc., and the nutritional value is even richer.

But this kind of cabbage, the temperature requirements are extremely strict, originally such vegetables can not be planted here in winter, can only be planted in spring, late spring and early summer to eat, but around since the discovery of hot spring water, some shrewd vegetable farmers have tried to plant some, although the harvest is not as good as the spring and summer, the quality is not comparable, but in the north where there are very few types of fresh vegetables in winter, it is considered rare.

Since it is rare, the price must not be low, so ordinary people rarely buy these dishes, just like the restaurants of the Moon Full Building occasionally buy some, or the wealthy people buy and try it.

Shen Xiangmiao saw that there was this in the dish, so she used it for a purpose, and the method was boiled.

The so-called boiling is a cooking method of Cantonese cuisine, using boiling water or soup to blanch raw food, which can maintain the original umami taste of food and most of the nutrients.

Choy sum to the old leaves, cut from the middle, into the pot to cook, need to carry the leaves, the stalk into the water first, when the dish is almost ripe, and then put in the leaves, so that you can avoid the leaves than the stalk boiled worse than the stalk to affect the taste, when the leaves become soft, you can take out the water control plate, and finally stir-fry the minced garlic, add salt, light soy sauce and the soup that consumes oil in the kitchen to pour on the choy sum.

The cabbage sum is green, refreshing and not firewood, and the garlic is fragrant after the garlic is stir-fried, so it can be said that the whole dish is crisp and refreshing, and you can taste the rich and mellow aroma.

And the last dish is a dish that Shen Xiangmiao has already taught Zhang Chunshan - grilled fish.

If you only cook stir-fried food, the weather is cold and cold, even if You'an takes it back with a food box, it will inevitably be cold, if it is hot again, even if it can recover eight points, but the taste is still slightly worse.

If you don't cook stir-fried vegetables, but only make grilled fish, I'm afraid that for Lu Shaoye, who is pampered, eating only one dish at a time is not enough, and it also shows that she is a little stingy in cooking.

Simply stir-fried vegetables and grilled fish, there are different flavors of various dishes, and in general, there is also a dish that can go back and eat hot, and the more you boil, the stronger the taste, the more delicious it is, but it can make up for the lack of a few dishes that are cold.

Zhang Chunshan's skills in making grilled fish can be said to be perfect, and the skills of pickling fish are even more speechless, so he took one of them, brushed it with oil on both sides, and put it in a special, central copper plate oven to bake it for an estimated quarter of an hour.

In the kung fu of grilling the fish, Shen Xiangmiao set up the pot and began to stir-fry.

Hot oil stir-fry fragrant, sour, chili, add bean paste and fry until fragrant, then add water, dark soy sauce, soy sauce, sugar, etc., after boiling, put potato chips, lotus root slices, yuba, fungus, celery, mushroom lamp and a small amount of greens, and then pour it into the tray after boiling for a while, put in the grilled fish, and then bake a cup of tea, pour the fried red pepper oil, and you can get out of the pot.

The fish is fragrant, bright red and attractive, just by looking at and smelling it, the saliva in this mouth can't stop coming out.

So much so that when You'an took all the dishes, he couldn't help but twitch his nose and twitch, and even smacked his lips, swallowing his saliva with difficulty.

"The other dishes are fine, just this grilled fish, you need to simmer on a charcoal fire when eating, the taste is more intense, and it will not be cold." When handing over all the dishes to You'an, Shen Xiangmiao explained a little bit.

"Miss Shen, don't worry, I've written it down." You'an replied, put all the dishes on the car and fixed them, and slightly padded them to prevent bumps on the road from spilling, and then said goodbye to Shen Xiangmiao: "Miss Shen is busy first." ”

"Walk slowly." Shen Xiangmiao sent You'an out, and then went back to Shen Ji to get busy.

Shen Ji's business has been tepid these days, and Shen Wentao is not very busy, and he gossiped with He Sheng in his spare time.

"When will Brother Qiao come back, without Brother Qiao's daily jokes, these days have become a little boring." Shen Wentao touched his nose, looking a little bored.

"Yes." He Sheng also nodded.

Qiao Dayou takes great care of He Sheng on weekdays, and is willing to patiently answer one or two questions about many things, and often asks for warmth, in He Sheng's heart, he is taking him as his eldest brother, and he has not seen him for a few days, He Sheng is also panicked.

Shen Wentao was a little melancholy, He Sheng also seemed to be a little bored, the two of them glanced at each other, and then they let out a "hey" in unison, and then sighed long.

"Look at the appearance of the two of you, sighing, if you don't know, you think there are two little old men sitting here." Shen Xiangmiao quipped.

"We also miss Brother Qiao, I really don't know when Brother Qiao will be busy." Shen Wentao scratched his scalp a little embarrassedly and said with a smile.

"Marriage is a major event in life, since there are many things to be busy with, and when you are busy with this period, you will come back, instead of being so anxious, it is better to think about what wedding gifts you should give when your big brother Qiao gets married." Shen Xiangmiao said with a smile.