Zuo Qiongqiong smiled and greeted the person in the phone, and then saw a man who looked five points similar to Lu Qingye.

"What is this?"

Mei Hongmin explained: "This is Xiao Ye's brother, Lu Qingze. He's older than you, just call him Brother Ze. ”

Zuo Qiongqiong nodded, but still called Mr. Lu.

The other party nodded.

"Let's talk about it later, now Xiao Zuo wants to cook, let's go out first!" Mei Hongmin said and left with her mobile phone.

Zuo Qiong turned around and sorted out the remaining ingredients, but she couldn't help but think about the pair of eyes she saw just now.

Compared with Lu Qingye, the other party is even more domineering, at first glance, he has been in the shopping mall for many years, and when he looks at her, he has a little more scrutiny in his eyes.

Although she quickly moved away, Zuo Qiongqiong still noticed it.

She had also attended a lot of dinner parties when she was a food blogger before, but she was no better than those big stars, and most of the time she sat in the corner and ate.

But I've also seen a few big shots, just by looking like a superior person.

Compared with the other party, Lu Qingye is really simple and cute.

Scraping the potato skin almost scratched her hand, Zuo Qiongqiong immediately retracted her thoughts, no matter what kind of person the other party is, as long as it doesn't come to herself, it will be in the future.

If people worry about this kind of thing, Zuo Qiongqiong won't do it.

Take out the eggplant peppers in the refrigerator, wash them and cut them into cubes, and cut the peeled potatoes into evenly sized pieces for later use.

Remove the scales of the fish, wash the internal organs, and remove the membrane inside. Because it is a wild fish in the creek, it is different from the black membrane on the market, and it has a brown color.

What I want to do today is sweet and sour fish pieces, first Jiang Yu chops into large fish pieces, adds salt and green onion and ginger to remove the fish, this is still Zuo Qiongqiong watched a peer on the Internet before, but I haven't had time yet, I started to do it and walked through, just try it today.

Add enough oil to the pot, add some starch to the marinated fish, heat the oil, put in the fish pieces, fry until golden brown, and remove them.

Add a little salt and light soy sauce to the tofu, a little pepper plus white vinegar and sugar, add a little more sugar, and finally add half a bowl of water and stir well.

After the onion, ginger and garlic are stir-fried, put the prepared sauce in, if it is too thin, add some starch water, and finally pour the thick and viscous sauce on the fried fish pieces.

This fish is a home-cooked recipe, very simple, but it has a different taste from the sweet and sour fish in the hotel.

The dish must be fried in oil to be delicious, first fry the least ripe potatoes until golden brown, then fry the unpeeled eggplant in the pan, and finally oil the green peppers again.

Don't fry it too soft, otherwise it will be all mushy when you go into the pan and stir-fry.

Stir-fry the minced garlic first, then put the green peppers, eggplant and potatoes into the pot and stir-fry, then add light soy sauce, dark soy sauce, oil, salt, sugar, starch and half a bowl of water and stir evenly.

Stir the ingredients in the pot evenly, the soup becomes thick, sprinkle with chopped green onions, and it will come out of the pot.

Some people will make this dish into potato stew, mainly because the potatoes are not fried in the oil pan for a long time, the potatoes are not fried, and the potatoes are still hard when they are fried in the back.

And this dish is to be slimy, there are a lot of soup bibimbap to be delicious, and although the stewed potatoes are also good, it has nothing to do with the dish of Di San Xian.

Later, Zuo Qiongqiong fried a dish of Shanghai green with the lard that was just stir-fried, the lard has the effect of softening the plant fiber, and the color of the dish fried over high heat is more beautiful, and it tastes more fragrant.

Today's rice is brown rice, and they have been eating white rice during this time, Zuo Qiongqiong wants to make pasta but has no time, so today is a different trick.

Once all the dishes are served to the table, the meal is officially served.

Meat lover Xie Xinguo sandwiched the braised pork with his first chopsticks, and after more than half an hour of stewed braised pork with chopsticks, you can feel the trembling feeling.

Carefully put it in the mouth, the dense fat melts in the mouth, it is not greasy at all, and the position of the lean meat is not firewood at all.

Xie Xinguo's eyebrows were usually stretched together, and he praised without hesitation: "This braised pork is really good, you can try it too!" ”

As he spoke, he quickly sandwiched several pieces of braised pork and put them into his bowl.

Mei Hongmin looked at him and cried and laughed: "Aren't there so many?" You're not a child, why haven't you seen the world like this! ”

She said that the chopsticks in her hand were uncontrollably pinched a piece of braised pork.

The fragrant taste bursts in the mouth, and it is a taste that I have rarely liked for so many years.

In the past, when she was young, she didn't like to eat fatty meat, so she would clip the position of fatty meat for her wife to eat.

But the braised pork in front of me is different, the position of the meat skin does not smell fishy at all, and the position of the fat meat will not explode in one gulp.

This feeling is like eating a piece of braised jelly, and when you purse your lips slightly, the piece of meat will melt in your mouth.

Zuo Qiongqiong looked at the expressions of the two old men, and knew that the braised pork she made today was very successful.

A large part of the reason is because the ingredients sent are good, three fat and two lean, which is the best pork for braised pork.

The meat on the table was quickly divided, and Xie Xinguo even mixed the sauce from the plate into the rice in front of him.

Then there is this sweet and sour fish cube, Zuo Qiongqiong hasn't had time to taste it yet, but looking at the color in front of him, it should be good.

"This is the first time I've made this flavor, you guys try it."

The starch-coated fish pieces are fried on the outside and tender on the inside, and the sweet and sour sauce on the outside makes you can't help but whet your appetite.

Sweet and sour fish is generally made with tomato sauce, but today's dish made by Zuo Qiongqiong is made with white vinegar and sugar, which is more intuitive than the traditional sourness.

Eating a piece made a few people who had eaten a lot of braised pork just now even feel a kind of refreshment.

"It's the first time I've eaten this flavor of fish, not to mention it's really good!"

The old man said that he sandwiched two more pieces, and then a plate of green vegetables was placed in front of him, "The doctor said, you can't eat too greasy, eat more greens!" ”

Xie Xinguo disagreed: "I'm all old bones, I don't know how many years I can live, if I want to eat something, don't I have to eat to my heart's content?" ”

"Look at you!" Mei Hongmin's nose was sour when she heard him say such things.

Zuo Qiongqiong immediately came out to play a round game: "There are two more fish, let's make grilled fish to eat tonight, everyone eat quickly!" ”

The topic was not mentioned again at the rest of the dinner table, but it was clear that the atmosphere at the dinner table had become a little sluggish.

"Xiao Zuo, what are you going to do this afternoon? Sow? ”