Just the few dishes that Lin Xiaoxiao just talked about are definitely not enough. She frowned and drew on scratch paper, and finally settled on the final menu.

Peanut chicken thigh soup, hairy crab, barbecued pork, in addition to these meat dishes, Lin Xiaoxiao will naturally not relax on vegetarian dishes. For vegetarian dishes, Lin Xiaoxiao prepared avocado and vegetable salad, salted eggs and green beans, and French vegetable jelly.

These dishes, both meat and vegetarian, are difficult to make and beneficial, and they must be able to make Lu Hongshen like them. Now that he was ready, Lin Xiaoxiao immediately began the next production process.

It will also take a little time to make these dishes, and Lin Xiaoxiao doesn't want Lu Hongshen to wait too long. After all, if you wait too long, you will lose your nature.

Among these dishes, Lin Xiaoxiao first prepared barbecued pork.

The process of making barbecued pork is not tedious, but it takes a long time. If you make barbecued pork first, Lin Xiaoxiao can just make time to make other dishes during the process of making barbecued pork.

After taking out a large piece of pork from the refrigerator, which was still bright red, Lin Xiaoxiao prepared other condiments. Dark soy sauce, Huadiao wine, sugar, maltose, honey...... After all the condiments were ready, Lin Xiaoxiao made them again.

She first washed the pork in running water, and only when the moisture on the pork was completely drained did she remove the pork again.

Once the pork has been removed, it is time to move on to the second step. She cut a whole chunk of pork into strips about four fingers wide and sprinkled the white sugar she had prepared on top of the pork.

In order to make the white sugar better blended with the pork, Lin Xiaoxiao has been stirring constantly throughout the process.

After stirring like this for about ten minutes, there are no obvious white sugar particles visible on the surface of the pork, and the white sugar has been completely absorbed by the pork.

After this step, it is still necessary to continue pickling, but in this pickling process, several other condiments are added. After pouring all the wine, salt, light soy sauce and dark soy sauce on the pork, she began to stir the pork again.

After the stirring was completed, Lin Xiaoxiao sealed the lid of the bowl with plastic wrap. In order to make the pork taste better, the pickling step is essential. During this pickling time, Lin Xiaoxiao can also spare time to prepare the rest of the dishes.

Lin Xiaoxiao's next preparation was peanut chicken leg soup.

Chicken thighs, pork bones, eyebrow peas, peanuts, red dates, after preparing these ingredients that will be used later, Lin Xiaoxiao began to make them intensively. Speaking of which, this soup is not particularly difficult to make.

As a soup with many kinds of supplements, the special feature of this soup is that it must be boiled until the heat is just right. Only the right heat can stew the chicken thighs until they are soft but not astringent, and can also make the other ingredients in the soup taste better.

Lin Xiaoxiao still processed the ingredients first.

She blanched the chicken thighs and pork bones in hot water for about five minutes before moving on to the next step.

All the ingredients were packed into a casserole by Lin Xiaoxiao, and then she turned the heat to medium and let the various ingredients tumble in the pot.

Next, it is entirely up to the firepower.

The pork strips that had been marinated before were almost marinated at this time, and Lin Xiaoxiao continued to start the production process of barbecued pork. Fang Cai's various condiments were soaked into the pork, making the color of the pork obviously much brighter than before.

After placing each piece of barbecued pork in the bowl on the grill net, and waiting until all the sauce on the meat strips has been filtered out, Lin Xiaoxiao began to make the next step.

She added maltose and honey to a small bowl beforehand and placed it in a steamer to heat it over a fire. After the mixture of the two sugars in the pot completely melted into a paste, Lin Xiaoxiao took out a brush and evenly brushed both sides of the meat strips with honey and juice.

When the sauce is evenly spread on the meat, the color is extraordinarily shiny.

She preheated the baking sheet, spread the foil in the oven, and laid out the strips of meat in the oven piece by piece. Roast at 220 degrees for 30 minutes, and the barbecued pork is ready.

Of course, during the time when he was waiting for the barbecued pork to finish, Lin Xiaoxiao would naturally not be idle.

She went on to start preparing to make hairy crabs.

The hairy crab in the refrigerator was specially bought by my aunt from the morning market this morning. The hairy crab from Yangcheng Lake has a firm and tender meat, and the taste is even more unique.

Just in time for the most abundant crab roe of hairy crabs, of course, I want to try this delicious hairy crab.

Lin Xiaoxiao did not untie the rope tied to the hairy crab. She found a clean toothbrush and used it under the running water of the faucet to clean the hairy crabs inside and out.

The cleaned hairy crabs were all arranged into a plate by Lin Xiaoxiao in the steamer according to the posture of the abdomen facing up.

The reason why it is so swinging is naturally for a reason.

The crabs in this season are the fattest and have the most roe. If you put the belly down, the crab roe may flow out through the shell due to the temperature, so it is necessary to put the belly of the hairy crab upwards.

After the hairy crabs were neatly arranged on a plate, Lin Xiaoxiao put ginger slices on the crab's abdomen, and at the same time poured Shaoxing wine on the crab's body.

Once you've done all the preparation you've used, it's time to close the lid on your steamer and start steaming.

After Lin Xiaoxiao opened the fire, he was about to continue preparing other dishes, when he suddenly had other thoughts in his mind. Hairy crabs are indeed delicious and delicious, but hairy crabs are cold, and if you eat too much, it will inevitably cause some losses to your body.

She decided to continue making a soup that could be eaten with hairy crabs.

What Lin Xiaoxiao is preparing to make is ginger tea dumplings.

Ginger tea is hot, it is the best quality to ward off cold, and at the same time, the glutinous taste of glutinous rice balls is soft and glutinous, and the two together are not only good for the mouth, but also very beneficial to the body.

Just do it, after Lin Xiaoxiao prepared the ginger, he prepared the required ingredients such as brown sugar, glutinous rice flour, and sugar.

After slicing the ginger, Lin Xiaoxiao began to wrap the rice balls.

She added hot water to a mixing bowl and poured an appropriate amount of glutinous rice flour into it. After kneading the two slightly, Lin Xiaoxiao made a small opening in the middle of the dough and put sugar, frozen water and a small amount of oil into it.

After kneading the dough, Lin Xiaoxiao kneaded the dough into small balls, and the rice balls were ready.

After the glutinous rice balls are ready, the next step is to boil a pot of ginger tea.

After adding water to the boiling pot, pouring ginger slices and brown sugar into it until the sugar was completely melted, Lin Xiaoxiao mixed the rice balls that had just been cooked in another pot into the ginger tea.

After the ginger tea and glutinous rice balls are mixed and boiled together, the ginger tea glutinous rice balls are finally ready.