The people in the yard were also curious.

Why did the old lady have to eat this dish.

After listening to his son and daughter-in-law's description, I felt that this dish was simply difficult to swallow.

Grandma said reluctantly:

"You guys do your own work quickly, don't delay me and Yunxi to make this dish."

"You two, go and go, go home, don't stand here and intimidate Yunxi, and you will cook for me in a while."

Grandma didn't want to say, so she found other excuses to divert her attention.

Let them each go about their own business, and don't disturb Yunxi here.

Then Grandma said:

"Yunxi, I'll make this dish today, they don't want to try it anyway, I'll eat it myself."

At this time, Grandma's expression was obviously unhappy.

In the courtyard, Wang Jun and the others didn't say much, only to go back to the living room.

The old lady was obviously angry, and she didn't dare to continue to provoke her.

There was silence in an instant.

At this time, the bean paste in the pressure cooker is also cooked.

Once the pressure cooker is out of gas, the lid is opened.

The moment the lid is lifted.

The crimson beans in the pot exploded one by one.

You can see the bean paste stretching out the bean skin and blooming the dense sand.

The grandmother who was supervising the work on the side changed her complexion just now, looked at the red beans in the pot and said:

"Yunxi, just add a little rose sauce."

After speaking, Grandma screwed the glass bottle of rose sauce vigorously.

It can be clearly seen that grandma is exerting force, biting the back molars and starting to exert force.

I twisted it three or four times, and finally gave up.

He said to himself:

"Hey, it's old, it's useless."

After saying that, it was a little sad.

Yunxi stirred the bean paste in the pot, looked at the grandmother who twisted the cap and said:

"In this way, the gas in the cap is negative, and if you put the cap down, knock it on the ground, and it will be easy to open."

Although Yunxi has a lot of strength, her grandmother just said that she was old, so she couldn't take it and unscrew it right away.

This is not very harmful to grandma, a strong woman, and it is extremely insulting.

Grandma took the bottle of rose sauce in her hand, and knocked her head down on the ground three or four times.

With a 'bang', after the cap was loosened, air instantly entered the bottle, and the sunken cap was lifted by the air.

I opened it easily in the winding one.

Grandma said happily on the side:

"Good way, come on Yunxi, let's put some rose sauce."

After saying that, I was going to pick up the bottle and pour the whole bottle into it.

Yunxi hurriedly stopped it and said:

"Grandma, the rose flavor you ate in this dish at that time was in the meat or in the glutinous rice."

In Yunxi's recipes, sweet roasted white has no rose taste.

At first, I didn't know the recipe, so I listened to the ingredients described by my grandmother to prepare.

Now Yunxi is basically certain that 80% of this dish is sweet and roasted.

According to Yunxi's recipe, there is definitely no rose sauce.

Grandma looked at Yunxi on the side to stop her, and also said:

"Yes, although I didn't have a good sense of smell at the time, I was sure that when I ate it in my mouth, it tasted like roses."

Looking at the rose sauce, grandma wanted to pour a bottle into it.

Yunxi hurriedly stopped it and said:

"Grandma, I'll put it away, I don't need so much rose sauce."

Yunxi took the rose sauce from her grandmother's hand.

Yunxi only put half a spoonful of rose sauce, which has a little flavor and is not very heavy.

Mix the bean paste with the rose sauce, add the white sugar and stir.

The pressure cooker is powerful, so that the ingredients are cooked under pressure, and it is quickly completed.

Stir the red bean paste and set aside, and blanch the pork belly strips.

Blanched pork belly should be placed in ice water for 30 minutes.

Let the pork belly be firmer in ice water, so that when sliced for a while, it will be easier to slice and let the bean paste absorb the flavor.

When the pork belly strips were calm, Yunxi did something else.

Basically, the two heads are not delayed, and then the fillings of the siu mai are all prepared.

Today's lunch is pork head roasted wheat, and there is a piece of Sichuan.

Katagawa is a noodle soup made up of locally grown cabbage, bamboo shoots, and shredded pork.

It is a very popular noodle soup for locals, with slices of meat and fresh bamboo shoots.

The bone broth used to cook the noodles is ready.

Pulling the gap, Yunxi fried the toppings, added the tenderloin slices, and after stir-frying, added bamboo shoots and shredded meat, which exceeded the fragrance and set aside.

The noodles I bought back were sleek and slender, and they were perfect for eating slica kawa noodles.

The side dish of the salad is white fungus pork liver.

When the aunts and chefs were making bean paste in Yunxi, they had already prepared everything.

Pour light soy sauce and aged vinegar into the salad, add oil-consuming sugar, salt, chicken powder, sprinkle a pinch of non-spicy chili noodles on top, and put coriander and garlic.

Yunxi learned about the local taste, most of them don't eat spicy, so the cold salad can't be too spicy.

The seasoning of the cold vegetables is set aside, and finally the rapeseed oil is heated, and after the oil is smoking, it is poured directly on the chili noodles and garlic paste.

The temperature of the hot oil stimulates the aroma of the garlic paste, and also makes the chili noodles splashed under the hot oil, directly pouring the chili noodles into red chili oil.

After pouring the cold dishes with hot oil, the white fungus pork liver is mixed directly and can be served.

The aunt who cooked the cold dishes said:

"This smells good."

"It's the first time I've seen this method of mixing cold vegetables, and I directly poured oil."

"I always prepare a bowl for cold dishes, make chili oil first, add light soy sauce to it, and finally pour it into the cold vegetables."

"The same method, that method is really not as good as this method."

The aunts who helped the kitchen looked at Yunxi's operation and talked about their own methods of mixing cold dishes.

They all said that Yunxi's method is good, so you can just use this method.

Grandma was originally supervising Yunxi to cook nameless dishes.

Now looking at the mixed cold dishes, I don't know where to get a bowl over.

Holding the bowl and talking to the cook, he said:

"Get me some of this, it smells so good."

With that, he reached for the bowl.

The aunt found a spoon and served half a bowl of cold dishes directly to grandma.

A few aunts on the side said:

"I really want to take a bite of this taste."

After saying that, the aunts who helped the cook all laughed.

laughing, they were all seduced by cold dishes.

Looking at the oily cold dishes, the sourness of the vinegar and the flavor of the garlic and coriander are directly stimulated by the hot oil to bring out the aroma of the seasoning.

That bite in the mouth, sour and fragrant, is stimulated in the mouth.

Grandma was eating with a bowl, looking at the aunts who helped in the kitchen, and said:

"Don't you want to taste it?"

Grandma is also very good at eating, white fungus sandwiched with pork liver, with coriander garlic, a mouthful, full of fragrance.

The one that eats is called a cool.

After grandma finished eating, she said again:

"Wow, that's so fragrant."

After eating cold dishes, I took a sip of Sprite.

This match, after the old lady finished eating, she smashed her mouth beautifully.

The aunts are embarrassed to eat, after all, they are the cooks, and they eat at will, which is not very good.

Now that the owner has let me try it, the aunts who help the chef also smiled and said:

"You're welcome."

After speaking, they all stretched out their hands, held chopsticks, and sandwiched the white fungus pork liver.

They were like magic, and the chopsticks were summoned directly.

After eating the cold dishes in the bowl, Grandma put down the bowl and said:

"I can't eat enough, and I still have my dishes, and the noon slices of Sichuan and roasted wheat, my stomach."

After speaking, he looked at the work in Yunxi's hands.

Yunxi's mastery of salty and light tastes is basically no problem now.

At first, Yunxi needed to try saltiness, and after the big mat was made more, his hands would slowly become an accurate meter.

After making these cold dishes, as well as stir-frying, there is basically no need to try.

Yunxi himself doesn't know how to control the muscles in his hands, and he can accurately grasp the scale of the seasoning every time.

Yunxi looked at the time, waiting for the pork belly to calm down and make it for grandma later.

The atmosphere in the courtyard just now, because of a pot of cold vegetables, returned to laughter.

(End of chapter)