There are so many people in the family, and it is the end of the year again, of course Du Yuniang has to show her skills and cook a good meal.

With Du Ankang, Liu's help will help her, and her cooking speed will be greatly improved.

The stove room is as warm as spring, and there are two large steaming drawers on the stove, one steaming drawer is steamed buns and bean buns; In the other steaming drawer, there are four happy balls to be steamed.

The dish of Sixi meatballs has a beautiful meaning, the materials are exquisite, and the method is relatively complicated.

But this is a dish that Du Yuniang must make during the New Year's holidays.

Chop the pork belly into a meat filling, separate the egg whites from the yolks, and add one or two egg whites. Chop the lotus root sent by the Qian family and put it into the meat filling, add minced green onion and ginger, a little salt, pepper, starch, and a little water.

"When stirring the stuffing, you should use chopsticks to stir in one direction, and keep stirring until it is strong." Du Yuniang demonstrated while talking, and finally handed over the work of energizing the meat filling to Du Ankang.

When the meat filling can be kneaded, Du Yuniang will heat the oil, rub the meatballs into the size of a baby's fist, and when the oil temperature comes up, put the meatballs in and fry them. When the meatballs are oiled, they are set, and when they are fried until the meatballs are golden on both sides, they can be fished out to control the oil.

Stir-fry the pot with green onion and ginger, add cooking wine, soy sauce and stock, put the fried meatballs to a boil over high heat, turn to low heat and cook until the soup is dry, and finally put the meatballs on the steaming drawer and steam for about an hour, and that's it.

"After the meatballs are steamed, pour out the soup, thicken it and pour it on the meatballs." Du Yuniang said as she spoke: "I'll deal with other dishes, brother, you watch the hour." ”

Du Ankang muttered, "This is too troublesome! ”

While chopping vegetables, Liu said coldly: "Trouble? People live for a lifetime, eat, drink, and die, what is not troublesome? As long as a person gasps, it is a troublesome thing. ”

How dare Du Ankang speak, he gave Du Yuniang a look, and wanted her to help say two good words.

Du Yuniang said while adjusting the batter: "Mother, you are really, didn't the eldest brother just say it by the way, you also picked it!" If he's really afraid of trouble, can he learn to cook with me? ”

The eggplant sent by the Qian family in the first few days happened to be used.

Liu didn't speak again, but glared at his eldest son.

She is afraid that her eldest son will live a good life in a few days, and he will not know the southeast and northwest! If people can't endure hardship and only know pleasure, then it's over! How did the second room fail? Isn't it just that there is an unfilial descendant? is the so-called coquettish son from a poor family, squeamish and delicate! The situation at home is not something that allows him to put on the young master's money, but what about him, he doesn't do anything a day, and he spends money more actively than anyone else! Can such a person not lose his family?

It is said that the dead are great, and when people die, everything is over.

But Liu felt that she could let go of those things in the past, but she couldn't help but be vigilant. She has to keep an eye on the little ones in the family all the time, and she can't let them take a little detour.

Du Yuniang smiled secretly, and after adjusting the batter, she went to adjust the filling for frying the eggplant box.

Pork stock, plus two egg yolks, chopped green onion, minced garlic, salt, and soy sauce left over from making Sixi meatballs. Stir all the seasonings well, let it sit for a while, and wait for the flavor to melt in.

Remove the stems of the eggplant, wash and peel it, cut the eggplant into finger-thick slices, and then cut the thick slices from the middle, but do not cut off, describing an eggplant clip. Take an appropriate amount of minced meat and put it in the eggplant clip, then wrap it in the previously adjusted batter, and fry it in hot oil over low heat.

Du Yuniang asked Liu to help her fry the eggplant box, and she took advantage of this time to fry two fast dishes.

A stir-fried fat sausage with a sharp pepper, and a fried fungus with eggs.

The ingredients are all prepared in advance, so just stir-fry them and they will be ready to come out of the pan in no time.

After these two dishes are fried, the eggplant box is also fried.

Du Yuniang asked Liu to turn up the heat and fry it again, the first time was to fry the meat filling in the eggplant, and the second time was to fry the eggplant box to crisp. Charted on the outside and tender on the inside, the texture is crispy, and the filling is salty and fresh, which is the purest taste of this dish.

"Brother, there are already four dishes, you can fry the rest of the dishes, and I will make one stew."

Du Ankang nodded and looked over at the board. Fried peanuts and tofu stuffed with wine, these are all dishes he has made before, and it is not difficult.

Du Ankang operated in an orderly manner, and every step was done in accordance with the steps taught to him by Du Yuniang, and the fire in the stove hall reflected his face red, and even sweat flowed down his forehead. But Du Ankang didn't seem to feel it, he still fried the vegetables very seriously, and after a while, the smell of vegetables came from the stove.

Liu watched from the sidelines, secretly satisfied. If you want to talk about the eldest son, he is still quite a down-to-earth person. It's been so long, I've been learning the craft with his sister wholeheartedly, and I don't have a store at home at all, and I am the pride of the Shaodong family, which makes Liu very content.

The eggplant box was fried, the Sixi meatballs were almost steamed, and Du Yuniang also stewed the fish.

There is still one cold dish left, and it is made of three cold salads: tofu skin, shredded cucumber and shredded cabbage.

Soak the tofu skin until soft and cut into shreds, cucumbers and baby cabbage hearts. Minced garlic, a little ginger, and some peeled peanuts, the juice is sesame paste. Put a little soy sauce, vinegar, sugar, drizzle some sesame oil, and dig a spoonful of hot sauce into it, and the taste of the dish will come out.

Du Yuniang thought while mixing vegetables, maybe they could consider cooperating with the Qian family! After all, the Qian family has a greenhouse, and if you can buy some vegetables from them, it will only be good for your small shop, not harmful. Who doesn't want to eat a bite of fresh food in the middle of winter? Cabbage and potatoes or something, I really get tired of eating crooked.

However, this matter should not be rushed, and it must be considered in the long run. What is the attitude of the Qian family, we have to see!

Let's talk about it after the New Year! If she really talks about it, I'm afraid it will have to be implemented tomorrow winter, and at that time, I'm afraid she is already married, right?

Okay, why did you think of the word marriage again.

Du Yuniang's heart trembled so much that she almost threw the spoon in her hand, and her face quickly burned. But fortunately, the temperature in the stove was already very high, and even if she had a red face, no one suspected anything.

Du Yuniang cleared her throat before she came out of the stove room and shouted to the upper room: "It's time to eat, set the table!" ”

Du Xiaozhi and Du Xiaowan, the two young ladies hurriedly put on their shoes, washed their hands, and set the table.

They had also lived here for many years and were familiar with everything in the house, so they quickly set the table.

Looking at everything he was familiar with, Du Xiaozhi felt a little sad in his heart, everything, he couldn't go back!

Du Xiaowan could probably feel her sorrow and thoughts, so he quietly shook her hand, and the sisters looked at each other and smiled, and they could see the tears and firm gaze in each other's eyes.

They must live well!