Bai Xiuzhu's eldest son is called Bai Zeyu, who is dark and strong, and gave birth to a daughter named Bai Weiwei.

Bai Xiuzhu's second son is called Bai Zedong, who is thin and fair-skinned, smart-minded, and has not yet married.

Bai Xiuzhu has two sons, the eldest son Shanwu and the second son Shanwen, so the hard and tiring work belongs to Bai Zeyu, and the settlement belongs to Bai Zedong.

At that moment, Bai Xiuzhu's family received the holy decree, Bai Zeyu took Bai Weiwei's hand and said, "Weiwei, I will be a mother in the future." ”

"Dad, what is Niangniang, can you eat it?" Bai Weiwei tilted her head and asked.

Bai Xiuzhu said with a smile: "Let grandmother tell you, Weiwei, Niangniang can't eat it, but ah, after becoming a Niangniang, you can eat a lot of delicious things." ”

"It's great, I want to eat something delicious, I'm going to be a mother." Bai Weiwei clapped her hands and said.

Bai Zeyu rolled his eyes unhappily: "Hmph, something delicious can buy you away from your father." It's really a girl outgoing. ”

"Dad, my daughter is here to get good food for my father." Bai Weiwei said coquettishly.

"Weiwei is only three years old, she is so sensible, and she knows that delicious food is taken to her filial father." Bai Xiuzhu is very satisfied with her granddaughter.

At the moment, in order to celebrate the imminent mansion, Bai Xiuzhu cooked the dishes herself.

Bai Xiuzhu is going to make some different dishes.

Looking around the kitchen, there was a piece of pork on the counter on one side, half fat and half thin, which looked quite fresh.

When celebrating this time, meat is indispensable, so Bai Xiuzhu took the pork and processed it first.

After washing, the pork was placed on the cutting board, Bai Xiuzhu's mind quickly thought about how to make meat, the meat in the past was salty, Bai Xiuzhu wanted to change the taste for everyone this time, make it sweet.

Bai Xiuzhu cut the pork into small pieces, about the size of a baby's fist, and then soaked the pork pieces with cooking wine and sugar.

This piece of pork has to be burned to be delicious, and Bai Xiuzhu didn't like to eat pork either.

For this reason, Bai Xiuzhu put the pork soaked for an hour into the pot and stewed slowly.

In order to make the pork more flavorful, Bai Xiuzhu specially used a simmer.

In this way, the pork began to stew slowly. And Bai Xiuzhu was not idle, and began to cook the second dish.

Considering that the old man had bad teeth, Bai Xiuzhu was going to cook a pickle tofu.

Although this is a home-cooked dish, it is not easy to make it delicious.

Bai Xiuzhu washed the pickles several times, in order to wash off the excess salty taste.

Then dice the pickles and set aside.

The diced pickles are not just left like this, but still have to be soaked in water for a while, only in this way will the pickle taste appear just right.

First of all, this tofu must be old tofu, the kind that is not easy to break when cut into a knife, and then in order to taste it with pickles, this tofu must also be cut into cubes, about the size of soybeans.

After everything was ready, Bai Xiuzhu poured the oil into the pot, and when the oil slowly began to smoke, she poured the tofu cubes into it.

Stir-fry several times, wait for the surface of the white tofu cubes to turn yellow, then pour the drained pickles into it, stir-fry several times to bring out the pickle flavor. This is a practice that most people know, and at this time, Bai Xiuzhu took a handful of starch, mixed it with boiling water, and poured it directly on the pickled tofu.

In this way, a bowl of fragrant stir-fried tofu with pickles is ready.

At this time, the pork pieces in the pot were still slowly burning, although the faint aroma of meat was almost wafting out, but it was far from good, Bai Xiuzhu's plan was to wait another hour.

With this free time, Bai Xiuzhu began to cook the third dish.

This dish Bai Xiuzhu wants to make a fish soup.

This fish soup is delicious and healthy, and it is a very popular dish.

It's just that the fish soup that ordinary people cook still has a fishy smell more or less, or no fishy smell, but it has no umami.

After killing the fish, Bai Xiuzhu sliced the fish and cut it, and then soaked the fish with the juice of the starch, because to remove the fishy smell, Bai Xiuzhu also added some ginger to the juice, but when the fish fillet was taken out, the ginger was not wanted, otherwise the fish soup would not be delicious.

Because of the addition of starch, the fillet becomes much softer.

Then Bai Xiuzhu took out the fish fillet, put it on the cutting board and began to beat it with a rolling pin.

This is the difference between Bai Xiuzhu and others, every time she beats, Bai Xiuzhu will sprinkle a handful of flour on the fish fillet, and then continue to beat.

This was repeated dozens of times, until the fish fillets were beaten like a piece of paper, and then Bai Xiuzhu stopped.

It's just that by this time, the fish soup has not yet been made.

Whether this fish soup is good or not depends on the heat and the processing of the fish.

Bai Xiuzhu soaked and beat the fish meat, which seemed to be very troublesome at first glance, but when it came to the entrance, the difference was obvious.

The beaten fish will be particularly chewy, the meat is tight, and the umami will linger in the mouth for a long time.

In order to ensure that the umami of the fish does not run away, Bai Xiuzhu specially used a clay pot to cook this fish soup.

Add water to a clay pot, add half a spoonful of rice vinegar, then put in the sliced fish, then cover and start cooking.

This fish soup is also to be stewed slowly, and after Bai Xiuzhu adjusted the heat, she was busy with other things.

In order to make it look better when it is plated later, Bai Xiuzhu also brought some colorful fruits and vegetables.

After cutting these vegetables and fruits with a knife, Bai Xiuzhu returned to the edge of the pork stew pot and began to prepare the pork pieces out of the pot.

At this point, the aroma of the pork can no longer be covered.

Bai Xiuzhu used a wooden stick to stir up the fire in the stove again, and then she heard the sound of popping in the pot, which was the sound of meat juice rolling.

Bai Xiuzhu leaned closer to listen to the sound, and made sure that the low tumbling sound indicated that the juice had almost been collected, and if it was burned again, it would be burned.

Bai Xiuzhu extinguished the fire in the stove, then lifted the lid of the pot and sprinkled a handful of sugar.

After that, just wait for the sugar to melt slowly.

Because of the long stew, the oiliness of the pork is completely gone, and only the rotten pieces of pork remain.

This piece of pork is fat and lean, and when you bite into it, it will have an endless aftertaste.

Bai Xiuzhu dipped the soup with chopsticks and tasted it, just right. Then put the lid on the pot again. This piece of pork should be eaten hot, otherwise it won't taste good.

Then, the fragrance of the fish soup gradually came out.

Bai Xiuzhu took out another handful of osmanthus flowers, quickly lifted the lid and blew the osmanthus flowers in.

This practice of adding osmanthus is also Bai Xiuzhu's only one.

The reason why osmanthus is put is because after the fish soup is added with osmanthus, the umami can be better preserved.

After adding osmanthus flowers, Bai Xiuzhu extinguished the fire, but did not lift the lid of the pot and let the fish soup inside cool slowly.

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