Before, because he was nervous, he directly took Qi Jue's hand to check. At this moment, I was relieved, and I realized that I was still holding the other person's hand.

These big hands were a whole circle larger than his own, and they were obviously soaked in water before, but they had become very dry and warm for a while. When he realized this, his heart couldn't help but burst again, and he immediately let go of his claws: "This dish is almost ready." ”

Looking at Hao Dong, who was almost jumping back to the side of the caseboard, Qi Jue suddenly felt as if a warm feeling flowed through his chest.

Hao Dong felt that his ears were burning at this time, and on the other hand, he didn't understand why he was in this situation, and subconsciously resisted to figure it out.

In order to divert his attention as soon as possible, he quickened the speed of his hand.

First, take a plate, put the part of the duck's paw leg bone facing inward, put it neatly one by one, put it in a circle, and sprinkle some starch evenly.

The meat puree is scooped out with a small spoon and neatly pressed into the center of the duck's paw.

Finally, I took the quail egg, and this is the pearl. A duck paw and a pearl, the quail eggs are embedded in the middle of the meat puree, and the basic shape is completed.

The next step should be to light the fire in the steamer, put the plate in and steam for about ten minutes, and it is ready. However, it was still early for the queen and them to return, and the dish needed to be steamed and eaten immediately, so this last step could only be postponed.

But there's another thing that can be done first.

One is the shredded radish used for cutting and decorating the plate, which mainly depends on the knife work, and Hao Dong is good at it. Take some of the radish and carrot, wash it, peel the one that should be peeled, then quickly cut it into thin strips, blanch it in boiling water, and set it aside for later use.

Next is to make the sauce. Pour the stock into a small oil pan, add starch and stir at a constant speed after boiling, wait until the soup becomes thick, and turn off the heat.

These two, wait until the duck paw is steamed and taken out, first drizzle with the sauce, and then pile up the red and white radish shreds in the middle, and this palm pearl will become.

Putting aside the half-finished palm pearl, Hao Dong continued to prepare the next dish.

This time, they also bought two soft-shelled turtles, that is, turtles. It's a bit of a hassle to get this thing, because if you want to eat it fresh, it's best to take it back and kill it yourself.

The soft-shelled turtle has a big round shell outside, and not everyone will kill it. But of course, this thing is not difficult for Hao Dong, but the process is more bloody.

Turn the soft-shelled turtle into the belly facing the sky first, and the thing will find a way to turn it back again. When the tortoise turtle turns over, it uses its head to push itself to the ground and flip itself, so the neck will naturally be exposed.

Hao Dong poked the head of the soft-shelled turtle with a chopstick, this kind of thing is very fierce, and he bit the chopsticks in one bite. Hao Dong pulled the chopsticks out and directly brought out the head of the soft-shelled turtle. Then the hand rose and fell, and the decapitation was clean.

cut off the head, and seize the time to control the blood. Otherwise, if the blood accumulates, the taste will be very fishy and people will not be able to swallow. When the blood control is almost the same, use a knife to cut a cross on the stomach, empty the internal organs, leave the gallbladder, and discard the others.

Before slaughtering, Hao Dong was boiling water, and after killing, the water was also boiled, and the soft-shelled turtle was thrown directly into the pot and rolled. After rolling for a while, take it out and cool it, this time is the time when the soft-shelled turtle smells the heaviest and the worst, but there is no way, there is still something to do next, and it cannot be avoided.

What we do here is to remove the sand skin on the outside of the soft-shelled turtle, which is the black layer on the shell of the soft-shelled turtle. That thing is actually a layer of skin on the outer layer of the soft-shelled turtle, which can be scraped or rubbed with a knife.

This step is very laborious, and you have to take care of it in every corner. When the sand skin is indeed cleaned, and the stomach of the soft-shelled turtle is also cleaned, it is considered a good kill.

At this time, the gallbladder left just now had a purpose, took it and squeezed out the bile in it, mixed it with water, and then applied it to the whole body of the soft-shelled turtle, Hao Dong put the processed soft-shelled turtle aside first, and cleaned up the board.

After cleaning up, take the soft-shelled turtle over, wash it with water, wash the bile on the outside, and then cook, the fishy smell will be much better than if it has not been processed in this step.

Of course, this does not mean that there will be less cooking wine and green onion and ginger in the next cooking process. The soft-shelled turtle has always tasted very heavy, and at the same time, a little improper handling will make many people smell the fishy smell and can't avoid it.

Hao Dong knew that in the expedition team he was in, everyone belonged to the type who was not afraid of salty, spicy, or fishy, and could eat anything when necessary, as long as it was not poisonous. But this does not mean that everyone's taste buds are bad, and it is better to do a good job, and there is no need to save places, and never try to save trouble.

Wash the soft-shelled turtle and cut it into cubes and put it in a large bowl; Then take an appropriate amount of cooking wine and pepper, add it to the soft-shelled turtle meat bowl, and stir well.

Heat the oil pan, pour in the lard and stir-fry, first put the green onion and ginger and fry until fragrant, then slide into the soft-shelled turtle meat and turn the pot, and wait until there is no longer an oil star to explode out.

There is also a saying that ginger cannot be made with soft-shelled turtles and will destroy the nutrients, but this claim is not substantiated. What's more, the soft-shelled turtle itself has a strong fishy smell, and it is difficult to restrain it without putting enough ginger, so Hao Dong still uses a more traditional method.

After a pan of oil, although the soft-shelled turtle meat is not fully cooked, the aroma has already wafted out a little.

At this time, take a handful of wolfberry and red dates and lotus seeds, wash them, put them in a freshly fried soft-shelled turtle meat bowl, pour in soy sauce, and continue to mix well.

Hao Dong mixed for a while, sniffed it, and finally sprinkled some salt. There is no way, the soy sauce in Jiangnan has a light and sweet taste, and it cannot be completely relied on for flavoring.

The fresh and tender lotus leaves I bought today are still green and dripping green, because they are too tender, Hao Dong is afraid that the taste will not be enough, so he put two more sheets on the plate, and then spread the freshly mixed soft-shelled turtle meat. Spread the noodles with chopped green onions and ginger, and continue to sprinkle a small amount of cooking wine.

The next thing is still to be steamed in the pot, but just like the previous palm pearl, it is steamed too early, and the taste will be poor after a while. Therefore, this semi-finished product can only be received in the large refrigerator in the kitchen together with other semi-finished products at the moment.

Hao Dong: They cook in the backyard, which is actually very eye-catching, because there is an endless stream of aromas wafting into the small restaurant in front of them. The diners were fine, but the proprietress couldn't sit still, she knew that the little master who did it definitely had a hand.

So as soon as the evening rush hour passed, she also came to the backyard to watch Hao Dong cooking.

Hao Dong does not have the habit of not allowing people to look at the cooking when cooking like ordinary senior chefs, and the proprietress said that he had no opinion on wanting to see how many hands he learned, but apologized first because he felt that his cooking process might not be of much help to others.

After all, he cooks deliciously, and he relies more on his own feelings, and he really can't teach this thing by preaching.

His attitude made the proprietress look even happier, and sighed in her heart that it would be great if her son was so obedient and sensible! Because of such a psychological drive, the eldest aunt even moved an electric fan out of the house to cool Hao Dong.

Not only Hao Dong was very happy about this, but Qi Jue was also very satisfied. He himself is not afraid of heat, but looking at Hao Dong's sweat around the pot, he can't help much, and he doesn't know why he feels uncomfortable. Now that the fan is blowing, the hem of Hao Dong's clothes is bulging, and he feels a lot cooler just by looking at it.

Hao Dong also felt a lot cooler, and his spirit came up. After looking at the materials, I picked a bucket of pond carp that was very fatty at first glance, and fished some lettuce, which can be made into a lettuce fish soup.

The pond carp is not large, only about ten centimeters in length. However, the fish has a round body, relatively thick meat, and a delicious taste.

To make fish soup, only fish meat is needed, and nothing else is needed, so Hao Dong went to the head and tail when he came up, cut open the fish belly and dig out the internal organs, turned the fish body, and first removed the big bones of the middle spine.

After turning over the fish segments, take the plate and stack it, more than ten pond carp, and soon the plate is full.

Cut a little hole on the fish, cover it with green onion and ginger slices, pour enough wine, and steam it in a pot.

While steaming, cut shredded bamboo shoots, shredded ham and shredded shiitake mushrooms, and put the three shreds aside. Then beat some egg mixture, and set aside as well.

After the fish is steamed and taken out, remove the green onion and ginger, leave the soup separately, and then remove the skin.

Hao Dong started from the position of the tail of the fish, cut the thin knife edge between the fish meat and the skin, and pushed forward a little harder, and the whole piece of fish was easily removed. This is knife work, if you don't practice, you can only pick the skin from the flesh of the fish little by little.

Qi Jue was most interested in this kind of technical work, and when he saw that Hao Dong got one, he immediately came to help. And with years of cold weapon training, he is almost as good as Hao Dong's major.

The proprietress next to her eyes were straight, she didn't expect Qi Jue to be so imposing, and at first glance, a guy with a very special identity would actually do this kind of thing!

Mash the fish and pour the steamed fish broth back into the minced fish and stir.

Hao Dong divided the stirred fish into two parts, one with egg liquid starch and salt, stirred vigorously into a fish slurry, and put it into a plastic food bag for later use; Place the other serving next to the stove and set aside.

Stir-fry the green onions until fragrant, then add the stock and wine and cook for a while. When the fragrance comes out, take out the green onion and take the fish slurry in the food bag. Make a small cut in the sharp corner, and squeeze the fish slurry into the hot soup as if it were cream.

After squeezing, turn to high heat and bring the stock to a boil, stirring with chopsticks to separate the fish strips into small pieces.

After the soup is boiled, the shredded bamboo shoots, ham and shredded shiitake mushrooms are added to the soup, and while slowly stirring the soup, the remaining egg mixture is poured in and the soup continues to cook. Until the soup boils again, add the minced fish from the bowl to the soup and continue to stir with chopsticks to ensure that the minced fish is evenly distributed in the soup.

At this time, the smell of fresh fragrance has filled the yard, but since it is a fish soup with Ulva vegetables, this is naturally not enough. Hao Dong took the cleaned lettuce on one side, added it to the soup, and added salt to taste.

Finally, the soup is slightly thickened with starch, and if it is an ordinary fish soup, you can also add a little vinegar to taste it at this time, but they put lettuce in it, which is not suitable.

Hao Dong covered the pot and let it cook slightly, and at the same time quickly cut some five or six centimeters long shredded green onions, ginger and ham, then turned off the heat, and first served a bowl to Qi Jue, who couldn't help but show a salivating expression to the person next to him.

When I turned around, I saw the eyes of the proprietress, and finally I couldn't bear it, so I also served a bowl to the proprietress.