"I think too much, I think too much." Sheng Qingqing patted her face.

There is nothing to do yet, and the top priority is to make the meal in front of you first.

Although the Sheng family is poor, the stove and pot were purchased by the Sheng family's parents in the early years, and they have not been used much, and they are very well preserved today. There are also two pots, one large and one small, one for stir-frying and one for cooking.

Sheng Qingqing washed the rice first. The rice washed with spring water looks like a plant that has absorbed rainwater, and the grains are crystal clear, and they are not at all like the one they were.

After admiring them for a while, Sheng Qingqing poured them all into a small pot, poured in an appropriate amount of spring water, covered the pot and let it simmer slowly, and left it alone.

The fish had already been processed, and Sheng Qingqing did not waste time, pouring the vegetable oil taken out of the space into the pot that had been heated. The clear oil quickly heats up in the pan and gives off a gluttonous aroma.

Take advantage of this time to quickly slide the cleaned green onions, ginger, garlic and grass carp into the pot along the wall of the pot. In ancient times, there was no non-stick pan, so you must put the fish in it quickly so that it doesn't stick.

After that, use an alloy spatula to gently turn the grass carp from time to time to fry it until it is browned on both sides, and you must not hesitate at this time. Take advantage of this time to put in the seasoning that has been set aside. A pinch of salt and sugar, plus soy sauce and monosodium glutamate......

Sheng Qingqing quickly put the shovel aside, quickly scooped a few bowls of spring water, poured it directly into the pot, and then covered the pot. The fire in the stove is not very large, but because of the lid, the heat cannot be dissipated, and after a while, the sound of hot water boiling comes from the pot, accompanied by the wonderful aroma of fish and spices.

After the water in the pot boiled for a while, Sheng Qingqing opened the lid of the pot, and there was a burst of water vapor from the surface, and then you could see the delicious grass carp in the pot.

In this way, a plate of tender and delicious braised fish is ready.

Sheng Qingqing took a somewhat broken plate, loaded the fish, put it aside, and began to cook another dish.

If you promise your younger siblings, you will naturally do it.

The braised fish is already there, and the next thing is the braised pork.

Compared with fish, there is not much difference between the braised pork method, the only difference is that the braised pork needs to be blanched before stir-frying, and all the impurities and blood foam in the meat pieces need to be removed.

With the space spring water, this step was not difficult for Sheng Qingqing. The blanched pieces of meat unsurprisingly became even more delicious.

Pour clear oil into the cleaned pan, add spices such as green onions, ginger, garlic and star anise, and when the oil starts to smoke slightly, pour all the pieces of meat into the stir-fry. After blanching, the meat is already in a half-cooked state, so it doesn't take too long to stir-fry, just wait for the surface to be golden before scooping it up.

At this time, it is necessary to prepare the seasoning and start frying the sugar color.

You can find all kinds of sugar in the space, and Sheng Qingqing chose brown sugar this time. The reason why it is used is because it is convenient to fry sugar color, and secondly, the nutrition of brown sugar is much higher than that of white sugar.

The two younger siblings are so thin, and Sheng Qingqing is now trying her best to make up for their bodies.

Stir-fry brown sugar and water in a pot until it is sticky, then pour the already golden meat pieces back into the pot and stir-fry back and forth, so that each piece of meat is stained with a burnt red color. Finally, add salt and monosodium glutamate, and a little water, and boil for a while, and you can fry this plate of meat.

After serving the meat, taking advantage of the embers in the oven, Sheng Qingqing also fried some side dishes.

As for the origin of this side dish......

In the field of space, in the originally lush and neat vegetable field, there is an inexplicable piece that has become very messy, as if it has been gnawed by a dog.

Sheng Qingqing is a thief and wants to tidy it up after pulling out the dishes, but she is just a chef, and she has handled countless ingredients, but farming is an experience she has never had.

“…… Never mind. ”

After working hard for a long time, Sheng Qingqing still gave up, and it was a big deal to learn how to farm in the future, and then come back and tidy it up.

Now I have to call my two younger siblings home for dinner, the weather is very cold in winter, and this dish is a little cold after a while.

Sheng Qingqing wiped her hands and was about to go out.

"Sister, what are you doing, it's so fragrant!" Sheng Zhizhi's loud voice can be heard even from several doors.

And Sheng Zhizhi's speed is extremely fast, obviously listening to her voice a moment ago was quite far away, and in the blink of an eye, I saw her appear at the kitchen door.

"I made braised fish and braised pork." Sheng Qingqing touched her head with a smile, looked out again, and said strangely: "What about Siming?" ”

The younger siblings went out together, but now they are back only Sheng Zhizhi.

Sheng Zhizhi scratched his head and said, "Brother is still next door, I'm in a hurry, so I'll come back and take a look first." ”

Sheng Qingqing nodded her head angrily, and she was very clear in her heart, "You must be disgusted that Siming is running slowly." ”

"Hey, hey." Sheng Zhizhi was a little embarrassed.

Sheng Qingqing was also helpless. The temperament of their younger siblings is really reversed, obviously Sheng Zhizhi is a little girl, but she has a big personality, her actions are like the wind, she can disappear in the blink of an eye, and she is very skinny. On the contrary, Sheng Siming, a boy, is very shy, he doesn't step out of the door on weekdays, his mind is calm and he doesn't look like a child, and he walks slowly.

It's not the first time Sheng Zhizhi has done something like today to throw his younger brother down and leave first. Fortunately, she is also measured, and every time she is sure that there is no danger, she will let Sheng Siming go alone.

Sure enough, after not waiting for a while, I saw Sheng Siming slowly walking into the house, and the expression on his little face was still very serious.

Sheng Zhizhi ran over and pulled him with a grin.

"Brother, come on, eldest sister made braised pork to eat!"

Sheng Siming pursed his lips, he wanted to be angry, but he couldn't get angry at such a smiling face. What's more, there is also braised pork......

"Is the eldest sister really just making braised pork?" Sheng Siming was a little curious, and said, "It's so fragrant, I can smell the fragrance next door." ”

Sheng Qingqing smiled, "Is it so exaggerated?" ”

The dishes she made today were nothing special, they were all special home-cooked side dishes. The only thing special may be the water for washing and cooking, which is very magical.

Sheng Siming didn't know why, but he still nodded seriously and said, "It's very fragrant, Brother Xiaoyu also said that he knew it was so fragrant, so he wouldn't eat it at home, and he wanted to come over to eat." ”

This is obviously just a polite remark, the meals cooked by Aunt Niu on that table must be richer than the two dishes she cooked. But Niu Yu can say this, which is also an affirmation of her craftsmanship.