After straining the fried potatoes and eggplant in oil, it's time for the next step.

Lin Xiaoxiao only left a little base oil in the pot, and then put chili pepper and minced ginger in the pot in turn and stir-fried. After adding chili peppers and minced ginger to the pot, until the aroma was brought out, Lin Xiaoxiao continued to pour the already fried eggplant, potatoes and other seasonings into the pot.

Now that all the ingredients have been put into the pot, half a spoonful of salt, and the rest of the various seasonings have been put into the pot, it is time to stir-fry vigorously. Only stir-frying back and forth can make all the ingredients evenly heated on both sides, and only then will the seasoning and the main dish be completely integrated. Therefore, although this process is repeated all the time and is boring, it should never be worried. Lin Xiaoxiao kept stir-frying, waiting for the aroma in the pot to become stronger and stronger, and the eggplant and potatoes were almost ripe, Lin Xiaoxiao then put the red peppers and green peppers that had been prepared before in the pot.

The red and green peppers are already in the pot, and together with the eggplant and potatoes that have been put in the pot before, this main dish of three fresh dishes is considered to be ready. After adding red peppers and green peppers, the colors in the pot were much brighter, and Lin Xiaoxiao continued to stir-fry.

By the time she felt from her own experience that a dish was almost ready, it was ready to be cooked. For example, now, all the corners of the potato chips are slightly rolled up, and the eggplant is much softer than before, and it is time to get out of the pan.

Before coming out of the pot, Lin Xiaoxiao did not act without permission. She didn't forget to put minced garlic in the pot, pour in the starch, and thicken it, which is the way to put up the three freshness that has been prepared.

Di Sanxian loaded the plate and continued to be served by the waiter.

This time, when the waiter brought the three fresh dishes, Mother Jian's attitude was obviously much gentler than just now. Although Jane's mother is not a person who admires food very much, no matter who she is, she will definitely be very satisfied after eating delicious food. Mother Jane is also an ordinary person, and she is no exception.

The sweet and sour beef ribs and the sticky sweet potato glutinous rice cakes as the staple food just now have completely bought her tongue, and even her attitude towards the waiter is unconsciously much gentler.

"This is the three freshnesses of the earth? How to make such a simple dish. ”

Di San Xian is indeed simple and very ordinary, almost no family has never made this dish, so there is no one who has not tasted this dish, so it is understandable that Jane's mother would raise this question.

"That's right." The waiter answered Lin Xiaoxiao's first question, but automatically ignored her second question. Looking at the steaming hot Disanxian in the white jade porcelain plate, Jane's mother chose to taste it although she had doubts.

Through the previous two dishes, she also has a clear understanding of what Jian Yining's craftsmanship is, but all the dishes made by Jian Yining will definitely not be difficult to eat.

Despite this, Jane's mother still didn't have much information about this dish. She picked up a small slice of potato with her chopsticks, put it in her mouth and chewed it carefully.

The potatoes are not soft and crispy. The taste of the potatoes themselves is very light, but after Lin Xiaoxiao's production, it can be said to be very tasty.

The flavors of green and red peppers have entered the potatoes, giving the crispy and soft potato chips a hint of spiciness. Under this slightly spicy taste, there is a previously fried texture, which can be said to be extremely delicious.

This is obviously a dish of three fresh, but it will make people sigh heartily at this three fresh, such a delicious dish is just one dish of three fresh.

Mother Jian has already tasted the three fresh, but she has not forgotten to taste how well the eggplant is done. Because the eggplant was fried in oil at the beginning, the skin of the eggplant was already very crispy. Beneath the crunchy skin, the eggplant meat is soft and rotten, giving it a completely different taste from potato chips.

After tasting the three freshnesses, Mother Jian was already looking forward to what dishes Lin Xiaoxiao would prepare next. These dishes can really be called delicacies.

When Jane's mother was eating hard, Lin Xiaoxiao was still in the back kitchen and continued to prepare her own dishes.

The yam steamed chicken she had just put in the pressure cooker was almost steamed, and when the waiter had just brought the three fresh dishes to the front hall, she extinguished the fire under the pressure cooker.

After a while, when all the hot air pressure in the pressure cooker was exhausted in the air and the pores had fallen back again, Lin Xiaoxiao unscrewed the lid of the pressure cooker.

When she began to deflat, a strong fragrance had already begun to permeate the small space in the back kitchen. Now she opens the lid of the pressure cooker, and the aroma is even more tangy.

This aroma has the alcohol of chicken, the aroma of yam and the taste of mixing with various spices, how can it not make people salivate. Now that the lid has been opened, it's time to get it out while it's hot. Lin Xiaoxiao took out a large bowl with pen and ink painted on the surface, and put the steamed yam chicken that had been steamed in the pressure cooker into the plate. To embellish and embellish the flavor, Lin sprinkled finely chopped green onions on the surface of the bubbling yam steamed chicken.

The dish of steamed chicken with yam is best tasted when it is hot. So just after setting up the plate, Lin Xiaoxiao asked the waiter to quickly bring it to the front hall.

At this time, the aroma of the yam steamed chicken is really strong, and the chicken has a strong fragrance, rich and juicy. At this time, it is the best time to taste the yam steamed chicken, the taste of the local chicken is extremely chewy, and the yam is very soft, the two are mixed together, and there is an unexpected taste superposition.

The yam is cooked in the pressure cooker until it is soft, and at the same time, it absorbs the rich and rich chicken juice, which is not only soft in taste, but also very fresh in taste.

For the dish he made, Lin Xiaoxiao can be said to be extremely satisfied. She is not afraid of any discerning diner because she is confident in how good the food she makes.

Now that a few dishes have been prepared, the last dish of stewed pork ribs with lotus root and apples that was slow-cooked on a casserole at the beginning of the preparation is left.

The longer the soup is stewed, the better, especially the stewed pork ribs, only when the time is long enough, can the thick white bone broth be cooked. It can be said that the color of the soup is a good indicator of how well the soup is cooked.

Lin Xiaoxiao opened the lid of the casserole and found that the soup was very thick. There are no ingredients in the thick white soup, only a slightly sour aroma.

No matter how you look at it, this soup is already a success.

Lin Xiaoxiao turned off the heat and asked the waiter to put a heat insulation pad on the table of Jane's mother in the front hall, and then directly brought the casserole out.

The soup should be served hot, and now is the right time.