has already decided on the dishes to make, Lin Xiaoxiao started without saying a word.

The first dish to be made is the classic royal dragon hot pot in the Manchu and Han banquets, which is also one of the reasons why Lin Xiaoxiao chose to make hot pot.

First, wash the skinned pork belly with water with a brush under boiling water, and then carefully burn off the fine hairs with a flamethrower, and when the skin is slightly discolored, Lin Xiaoxiao put down the flamethrower and cut the pork belly into a suitable shape.

Then wash the coriander with water, cut off the roots, and cut it into two finger-wide pieces. Soak the shiitake and yellow mushrooms in water and wait until they are soaked before cutting them into shreds of the right size.

Vermicelli is also an essential ingredient, and after soaking, it is processed with scissors to grow about four inches of silk. Wash the sauerkraut with water and cut it into cubes.

Put the rice in a bowl and soak in boiling water for at least 20 minutes. Fill the pot with a little water, add the pork, and bring to a boil.

Lin Xiaoxiao stood in front of the stove and watched the pork in the pot tumble. The heat came to his face, and a stream of flesh and smell rushed straight to his nose.

Put the cooking wine and other seasonings in the pot, put the green onion knot and ginger slices in the water, and boil them with the pork.

When the pork is soft, remove a whole piece of pork and cut it into large slices for easy eating.

Now that the basic ingredients are ready, the next step is to set up the pot.

Reaching out and putting the pot on the table, Lin Xiaoxiao carefully lit the alcohol lamp under the hot pot, and then carefully placed the vermicelli and sauerkraut slices at the bottom of the pot.

Pork slices, scallops, sea rice, yellow mushroom slices, etc., are all placed along the pot on top of the sauerkraut vermicelli.

A whole pot of colorful colors appeared in front of him, Lin Xiaoxiao reached out and poured the prepared clear soup into the pot, and then sprinkled the seasoning into the pot.

As the heat slowly rose, the water in the pot began to slowly tumble, and the sound of boiling water inexplicably had a feeling of happiness in my ears.

All kinds of scents began to spread in the air, stimulating Lin Xiaoxiao's nerves. She touched her stomach and suddenly felt a little hungry. She reached out and sprinkled the last bit of spice into the pot, then took a bite to make sure it tasted right before extinguishing the stove.

Put the soy tofu in a small bowl, grind it into a marinade with cold boiled water, minced coriander and leek flowers, marinated shrimp oil, sesame oil, chili oil into a small bowl, count it as a dipping sauce, and put it neatly next to the hot pot.

When the hot pot is ready, it's time to make the next dish in the Manchu and Han banquets.

If the relationship between the dishes is too similar, it will not be interesting, Lin Xiaoxiao plans to make some very different dishes for Lu Hongshen. The next typical dish is the fire kebab, which is a classic Xinjiang dish that is the best in the barbecue.

Lin Xiaoxiao reached out and rummaged through the shelves in Lu Hongshen's house, Lu Hongshen is also worthy of being a senior foodie, and even such barbecue grills are of many kinds.

After thinking about it for a while, Lin Xiaoxiao took out a small coal stove, she carefully took out the clean charcoal, lit it with oil and put it into the stove, this is the most classic fire roasting method. Charcoal grilling is the most common and simplest way to grill for human beings.

But only in this way can the most classic delicious dishes be baked.

The purchased hamleg meat is placed on the cutting board in one piece, the fascia is removed, and the bones are removed.

A whole piece of mutton is divided into fat and thin, lean meat and mutton fat are divided into two sides, three points of fat and seven points of lean is the best ratio that Lin Xiaoxiao thinks.

All the meat and oil are cut into small pieces of the right size, and then the skewers are threaded up with signatures and placed on the oven. When the mutton was put on the shelves, the oil and water were quickly secreted, and a smell of mutton came to the nose.

As the mutton fat slowly and spontaneously overflows, the fat of the mutton itself bakes its delicate meat, and the exclusive aroma of mutton begins to slowly emanate.

Baking with high heat, Lin Xiaoxiao sprinkled the seasoning powder evenly on the mutton skewers, and then quickly reversed the mutton to ensure that each side of the mutton can be evenly heated, and with the aroma of cumin pepper noodles also began to emit out, representing the umami of mutton began to burst out.

Lin Xiaoxiao didn't care about his sweat, and waited until the mutton was all baked, and then quickly stuffed the mutton into the incubator on the side for preservation.

With a sigh, Lin Xiaoxiao looked at the charcoal fire that was still burning, and began to clean up the kitchen again.

After cleaning up, she glanced at the clock. It's still early, and I can cook another dish. Lin Xiaoxiao thought about it and decided to make a money spinning dish for Lu Hongshen, it was enough for two people to eat such three dishes.

She pursed her lips, rolled up her sleeves and began to process the shrimp she had bought. Reaching out to remove the head and tail of the shrimp, Lin Xiaoxiao's fingers flexibly picked it with a toothpick, and a clear shrimp line was picked out by her.

In this way, he carefully picked out one by one, and then cleaned all the shrimp meat. The horse's hooves are smashed with a knife, and then finely chopped into pieces.

Mix the shrimp and pork fat and chop the minced meat, and then cut the prepared bread into round slices that are one inch thick and one minute thick. The extra bread is put into a blender and ground into breadcrumbs.

Put the minced meat in a bowl, add salt, pepper, cooking wine and corn flour and stir until strong, then add the minced water chestnut and egg whites to it, and stir well with chopsticks.

Lin Xiaoxiao took out a glove and put it on his hand, and then stirred it into a balls with his hand that was almost the diameter of a tiger's mouth, put it on the bread slices, evenly wiped it around with a knife, and put the sliced fat cabbage on the shrimp balls.

The breadcrumbs in the cooking machine are removed, slowly sprinkled through a strainer onto the freshly stacked dishes, and then compacted and shaped by hand.

Turn on the pot, pour in the peanut oil slowly, and when it is burned to sixty percent hot, the dishes that have just been put in the pot will be put into the pot, the sound of Zla witnesses the collision of oil and water, the moisture in the fresh meat is wrapped in flour, the soup gradually overflows but it is difficult to escape, the delicious soup mixed with the aroma of meat blooms in the air, slowly encroaching on a whole room.

When the whole dish turned golden brown, Lin Xiaoxiao took out the dish to control the oil, and then spread a layer of pepper and salt evenly on top of the dish, and the dish was completed.

At this moment, there was a sudden sound of the key turning outside the house. Lin Xiaoxiao poked his head out of the kitchen, Lu Hongshen had already opened the door, and a room of hot air mixed with the smell of food rushed straight to the door, pounced on Lu Hongshen's face.

He exclaimed, looked at Lin Xiaoxiao who was poking his head out of the kitchen in a bit of a daze, and saw the dishes on the table in the next second.

Seeing Lin Xiaoxiao squinting and greeting him a little crampedly, Lu Hongshen thought for a while that Lin Xiaoxiao was really his newlywed wife, working hard in the kitchen and waiting for her husband to come home for dinner.

"I'm back." Lu Hongshen didn't know how long he hadn't said this, he reached out and put his suit jacket on the sofa on the side, and sat down at the dining table without washing his hands.

Rolling up the sleeves of his shirt, he glanced at the dishes on the table, and asked Lin Xiaoxiao, who was still busy making final preparations in the kitchen, "Have hot pot tonight?" ”

"Hmm." Nodding, Lin Xiaoxiao walked out of the kitchen and relit the alcohol lamp under the hot pot.