For the final pork chop product, it is not enough to just pick out all the tendons on the pork chops, because it also has to be fried in hot oil, so Lin Xiaoxiao deliberately used the back of the knife to smash the pork chops to the surface similar to meat foam before stopping.

Although the surface is similar to meat foam, Lin Xiaoxiao is still very careful about proportion, and the other side of the meat steak is still intertwined. The pork chops that have been processed in this way do not have a hard texture when fried, and they do not warp until the corners are warped, so it can be said that it is the best choice for the sake of taste.

Only then did he smash all the pieces of pork chops until the surface was soft and rotten, Lin Xiaoxiao took out a knife and cut a few oranges.

As soon as the golden orange was opened, the juice flowed down the knife edge, and the air seemed to be filled with the sweet and sour taste that belongs to the orange. In this orange-flavored pan-fried pork chop, orange juice can be used not only as a condiment, but also as a dipping sauce. Not only for the sake of texture and taste, Lin Xiaoxiao's choice to use orange is actually due to other considerations.

Fresh oranges are rich in fruit acids, which are great for softening the flesh. It can be said that the texture of tonkatsu marinated in orange juice is definitely much more delicious and creamy than that without marinating.

Lin Xiaoxiao put the pork chops into a transparent crisper box, added condiments such as taibai, powder, sugar, soy sauce, pepper and other condiments to the box, and finally squeezed orange juice into it.

The meat and various condiments were marinated in the crisper box, and during this time period, Lin Xiaoxiao turned on the fire and put the frying pan on it.

After just a few drops of olive oil on it, Lin Xiaoxiao opened up a few pieces of pork chops and fried them in the pan. Her heat was just right, and the oil was put in the right amount.

As soon as the steak was put into the pot, the aroma of the pork chop mixed with the slightly sour smell immediately diffused.

The aroma is not strong, but it is mellow, and it smells so fragrant that it doesn't work. Ordinary fried pork chops are always inseparable from greasy, but probably because of the addition of orange juice, Lin Xiaoxiao's orange-flavored fried pork chops can be said to be obviously much fresher, not only fresh, but also much more pleasing in appearance.

Not long after the pork chops in the pot had just been fried, Lin Xiaoxiao continued to cut a small bowl of green chili peppers and a small bowl of green chili peppers that had been cut before, and the color in the pot immediately became a lot richer.

The crispy pork chops are red and green chili peppers on the surface, and the golden pork chops under this chili pepper make people feel a great appetite just by looking at it.

After cooking like this for a while, the pork chops are golden brown on both sides. She served the pork chops out and began the next preparations.

She washed a bowl, squeezed the juice out of the orange cut in two and poured it into the bowl. Because he was afraid that the orange juice would be too sour and affect the taste, Lin Xiaoxiao also deliberately added some white sugar to the orange juice. The blended orange juice has a golden color, making people feel relaxed just by looking at it.

She warmed the orange juice a little and poured it on top of the pork chops, and the orange-flavored pan-fried pork chops were ready.

The golden pork chops are decorated with red and green chili peppers and seasoned with orange juice, and the taste is indescribably delicious. After preparing this dish, Lin Xiaoxiao immediately began to prepare for the next dish.

For this dish, Lin Xiaoxiao is going to make a fragrant dish of broccoli mixed with enoki mushrooms, which is relatively simple in comparison.

One of the biggest features of this broccoli mixed enoki mushroom is that the taste is refreshing enough. The taste of broccoli is already crispy, and when combined with the soft enoki mushrooms, the two textures are combined to give people an indescribable delicious feeling.

Not only that, broccoli and enoki mushrooms are also organic vegetables, and eating more of them is also very helpful to people's bodies.

After deciding what to do, Lin Xiaoxiao immediately started to prepare.

After the broccoli and enoki mushrooms were prepared in advance, Lin Xiaoxiao prepared garlic, Thai peppers, cold sauce and sesame oil. The preparation process of this dish is simple, and there are not many ingredients to prepare, but after only preparing these kinds, it is already completely prepared.

Now that the ingredients and ingredients are ready, it's time for the real process.

The first thing Lin Xiaoxiao needs to do is to process all kinds of prepared ingredients first. She washed all the broccoli and small Thai peppers and put them in a bowl for later use, then washed the enoki mushrooms and put them in the bowl one by one.

Because Lin Xiaoxiao is going to make a cold dish, it is best to chop all kinds of dishes into smaller ones. Lin Xiaoxiao cut all the broccoli into cauliflower pieces about the size of a thumb, then minced the garlic cloves and cut the prepared Thai peppers into almost small rings.

After the ingredients were processed, Lin Xiaoxiao boiled water, put the broccoli and enoki mushrooms in a pot and boiled for about a minute or two, then took out the broccoli and enoki mushrooms and drained them and put them in a bowl for later use.

Broccoli and enoki mushrooms are easy to cook, and after such a blanch, they are almost ready to eat. However, for the sake of the taste and deliciousness of the final product, Lin Xiaoxiao naturally couldn't just stop it.

She took out a large bowl, put the enoki mushrooms and broccoli that had just been cooked, and poured the sauce and seasonings that had been prepared in advance into the bowl. The process of her dish was already simple, and now it is almost nearing the end. She stirred a few more times before spilling chopped peanuts into the pan.

This broccoli mixed with enoki mushrooms is originally eaten with this taste, so the requirements for making it are not too high. As long as it's crispy enough, it's a successful piece.

If you look at it from this aspect alone, then Lin Xiaoxiao's dish can be said to be an incomparable success.

After serving it in one go, the tomato brisket stew, which had been cooked in a casserole, is almost ready. As a dish that has been cooked in a casserole, even when Lin Xiaoxiao is making other dishes, the aroma is still wafting around in the back kitchen, and there is no reduction at all.

Lin Xiaoxiao wrapped the lid of the pot with a damp cloth, and as soon as she opened it, the aroma instantly diffused with the white mist.

The color of the tomatoes is reflected in the soup, which makes the soup much more saturated. The rich soup is filled with chunks of beef brisket and tomato, which is a must for both taste and sight.

After she poured all the tomato stewed beef brisket into the pot, the aroma still did not diminish at all, which is enough to see how strong the aroma of the tomato stewed beef brisket produced by Lin Xiaoxiao is.

Now, Lin Xiaoxiao has made three dishes, stewed beef brisket with tomato, fried pork chops with orange, and enoki mushrooms with broccoli. These three dishes are still a little simple, but when Lin Xiaoxiao looked at the time, he still chose to stop there.

There is no other reason, but it is not early now, Lin Xiaoxiao is afraid that he is staying here, and he will not be able to return to the ward before Lu Hongshen.