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Tang Yuannan showed a smile, and said to Fang Yuan sincerely: "Ziying, I think your granddaughter Fang Xiaoju is good."

She was only 7 years old and knew how to stand on a stool and stir-fry, and she did it well.

The scrambled eggs she made for me last time were still very good, sweet and sour to my taste. (Ziying is the word for Fang Yuan)

Fang Yuan still had an old face, "She's just fooling around, just playful, and she doesn't have any qualitative qualities in doing anything." ”

"How can it be, Xiaohu is still young, but she is really a very talented child, you can teach her more.

And you have to be restrained and restrained at her place, take your time. ”

Fang Yuan hesitated for a moment, but really began to think about it, and after a while, he suddenly looked at Tang Yuannan and said, "Then you say, how many places will you give Ye Qing later?" ”

"It's the first number, are you still going to deal with a girl?

Just like she said, she can't be your closed disciple, but she is still willing to be an outer disciple.

If you really like her talent for cooking, you can pull her out when the time comes.

Although she can't inherit the mantle of your Fang family's cuisine, but the outer disciples are also disciples, she really has something to do in the future, won't she still add glory to your Fang family? ”

Fang Yuan pouted: "You know that she will definitely have a big future?" ”

"If she weren't for that piece of material, why would you accept her as a closed disciple, that's all for it, if I say more, you'll think I'm verbose.

What to do, do you watch it yourself? I'm looking forward to what the little girl can make. ”

Fang Yuan heard Tang Yuannan say this, so he fell silent again......

Ye Qing walked to the arena again and found that there were only a few guys left who were about to clean up the things in the field.

She hurried to the foot of the big banyan tree and stopped a fellow and explained the situation to him, telling them not to put away their things first.

The guy looked at her suspiciously.

"Shopkeeper Fang asked me to make a few more side dishes and send them to him and Shopkeeper Tang to taste, so I will delay you for another two quarters of an hour, if you don't believe it, you can ask."

"Don't dare, don't dare, Miss Ye, you can use it, let's clean up the other places first."

Ye Qing thanked the guy, and hurriedly thought about it in his heart, it was almost one o'clock now.

Shen Shi himself had to hurry back to his house, and it was about three o'clock in the afternoon, and four o'clock was the time to go to the carriage and horse shop to meet those people.

Thinking of this, she ran to the stove she had just used to look, and the fire had been extinguished, but fortunately, there was still a fire or something.

Ye Qing didn't want to waste time, and after looking for a guy to ask for a menu of Tianxueju, he had a number in his heart.

I took the big basket I brought, went to find the ingredients I needed, and then began to wash and chop vegetables.

Ye Qing picked a mandarin fish that was still alive, removed the scales, gills, fins, and internal organs of the mandarin fish, removed the skin on the head, washed it, cut off the fish's head, spread it out, and patted it flat.

Use a knife to cut off the bones on the back of the fish, leaving a 1 point of spine on the tail.

Then spread the fish face down, Ye Qing's knife work is very exquisite, using an oblique knife to cut the fish body into a flower knife, not cutting the skin of the fish, but making an opening at the tail and pulling the tail out of the knife.

Then sprinkle the fish body with salt, pepper, cooking wine, and wet starch and coat it well.

Put the wok on the heat, pour in the oil after heating, heat the oil to seventy, dip the fish head and body in a little starch, and fry it in the oil pan.

After frying it until it was golden brown and resembled a squirrel, Ye Qing immediately put the fish out of the pot and put it on a gold-edged fish plate, put the side with the flower knife side up in the fish plate, and put the fish head on it.

Decorate with a circle of pickled cherries, cucumber slices and dendrobium flowers.

Put the pine nuts in a frying pan, remove them when they are cooked, and put them in a small bowl.

Leaving a little oil in the pot, Ye Qing grabbed the seasoning next to the stove in turn and put it in the pot, thickened the sweet and sour sauce and boiled, and then added minced garlic, diced bamboo shoots, diced mushrooms, and peas to stir-fry.

Finally, add a little hot oil and push well, pour over the fish from the pan, and sprinkle with pine nuts.

In just a few moments, a snorting "squirrel mandarin fish" was made.

This dish is colorful, fragrant, flavorful and tangible, with golden squirrel-like fish wrapped in a bright red sweet and sour sauce, as well as pine nuts and peas, plus the decoration on the plate, making the whole dish beautiful and delicious.

The guy who was standing on the side and watching Ye Qing cook couldn't help but swallow his saliva.

A shallow smile appeared at the corner of Ye Qing's mouth, and he politely said to the guy: "Trouble little brother, send this dish to the shopkeeper Tang in the tea room on the third floor." ”

The young man sucked a mouthful of saliva before taking a tray and coming over to serve the food.

After the guy left, Ye Qing quickly brushed the wok and made a simple sweet and sour lotus root slices.

Then take out the pineapple that has just been soaked in salted water, and the fresh pineapple will taste sweeter when soaked in salted water.

Ye Qing cut the pineapple into small pieces, and then took a small bowl of the fat and lean meat pieces that had been marinated.

The last dish Ye Qing made was called "Pineapple Ancient Meat." ”

When Ye Qing was picking ingredients, he was not surprised to see that there were pineapples here, and there were farmers planting pineapples south of Jianzhou.

Pineapple is also known as wind pear and pineapple. But in fact, it is still a little different from the pineapple that the big guy knows, although there is no difference in growth, but the pineapple has burr pits, and the pineapple does not.

Pineapples are more golden in color, and pineapples are mostly light yellow.

The name of the dish of ancient pineapple meat often arouses people's curiosity, where does the word "ancient" come from in this dish?

Legend has it that in Ye Qing's lifetime, there were a group of Chinese who emigrated abroad, because they missed their hometown food very much abroad.

However, due to the lack of domestic ingredients, local pork, pineapple, sauce, and flour were used to create a "pineapple meat" with the taste of Chinese cuisine using Western ingredients as raw materials.

Later, as many Chinese returned to their hometowns, this East-meets-West dish was brought back to China, but no one knew its Chinese name and no one remembered its founder.

I only know that it is the crystallization of the wisdom of Chinese immigrants a long time ago, and it is a very ancient dish, so I named it "pineapple ancient meat".

Ye Qing put the pork in the egg liquid and the dry starch into the hot oil pan to shape and fry for a while, and then quickly take it out of the pot. Re-fry the pieces of meat that have been fried again until they are golden brown.

Then stir-fry the ginger and garlic slices, add the green and red peppers and pineapple and stir-fry, then add the adjusted sweet and sour sauce to thicken, and then add the fried pork and stir-fry.

This dish is simple to make, but the color is beautiful, red, yellow and green, the taste is sweet and sour, fat but not greasy.

After the three sweet and sour dishes that Tianxueju didn't have at the moment were finished, Ye Qing helped the guy clean up all the stoves he had used.

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