After Li Dazui, who smelled the aroma, and several train conductors also got into the kitchen, the lard residue was quickly swept away, and the two large pieces of pork fat turned into a pot of organic and additive-free pure lard.

Zhou Zhou divided the pot of lard into three parts, poured one into a basin to cool, and then put it in the refrigerator with plastic wrap for tomorrow's use; One portion was divided first, and it was also put into a basin, but not in the refrigerator, which was to be used tonight; The last serving is left in the pot, which is the key to making the meat in a quick sauce.

Because of the limited ingredients, dinner can only be made from extra eggs; It's not easy to make eggs into an appealing entrée, and it's obviously not a big deal to make ordinary chili scrambled eggs, and there aren't many chili peppers to use for chili stir-fried meat.

What Zhou Zhou is going to make is 'yellow cabbage', which is a new dish that no one has ever done before in this parallel world.

Yellow cabbage is eggs, as early as when the capital was still called 'Beiping', Beiping people thought that the word 'egg' was indecent, so they called eggs 'Muxi', 'hibiscus', 'chicken'' and 'yellow cabbage'......

But yellow cabbage is not simply scrambled eggs.

This dish is a great test of the chef's ability to control the heat, and the national culinary master can make it far beyond the average housewife with the same kitchen utensils and ingredients.

Although my mother is not a master of cooking, she is also very familiar with the production process of this dish, coupled with the skills of Zhouzhou's senior chefs, even if the final dish is not as good as the cooking master, it will definitely be a good product.

To do a good job of this yellow cabbage, there are two key points: one is that lard must be used, and the other is to master the word 'slip'.

At the same time, the ingredients are also very particular, in addition to the authentic yellow cabbage to use eggs, but also with diced ham and water chestnuts, diced ham brings a thick fat and thick aroma, water chestnuts bring a clear flavor, so as to form a multi-level taste.

Ham is too luxurious for the train kitchen, not to mention Zhou Zhou, who is now the chef, even when the old Chef Chen was the chef, it was impossible to prepare this kind of high-end ingredients; Therefore, Zhouzhou can only use clear sauce meat instead of ham, after all, clear sauce meat is called 'northern ham' in his original world.

And because of the rush of time, the clear sauce meat can only be used in a quick way.

As for the requirements for the ingredients that represent the taste of Qingfang, the requirements are not so strict, water chestnuts can be, and the newly produced tender lotus root can also be diced, if it is replaced by lotus seeds, it will definitely not be much worse than water chestnuts, so Chen Yan and Li Dazui, who ate Zhouzhou lard residue, became white workers who helped Zhouzhou peel lotus seeds.

The two large bags of lotus pods probably peeled out most of the lotus seeds of the sea bowl, and after removing the bitter core, they were cut into cubes by Zhouzhou and soaked in sugar water for later use.

Zhou Zhou then took out the pork that had been marinated for four hours, slightly washed away the spice residue and soy sauce on the surface of the pork, and then began to heat the lard left in the pot.

In this step, the lard must be heated over low heat, and during the heating process, the chef needs to constantly use his hands to check the temperature of the pan, and when the palm of the hand feels like a pinprick burning sensation, but the lard does not start to bubble, the oil temperature is just right.

At this point, the flame is immediately pressed to a minimum, which only serves to maintain the temperature of the oil, and then the pork that has been marinated for four hours is placed in the lard and 'oiled' at medium temperature.

Oil, as the name suggests, is not to be fried for a long time, but only rely on this step to lock in the flavor of the sauce and various spices on the pork, so that it is firmly pressed under the thin oily skin.

At most, turn the pork in the pot, and then put it in the steamer and steam for fifteen minutes!

This steaming process, called 'flavoring', uses hot steam to force the flavor of the sauce and spices trapped under the oily skin into the pork.

Originally, the clear sauce meat was to be marinated for more than seven days, but now Zhouzhou has two steps of 'going to oil' and 'steaming' to make this piece of pork that has only been marinated for four hours quickly absorb the flavor, and then only need to hang the pork for an hour, and this piece of quick clear sauce meat has the meaning of eight points.

This method of locking the taste and forcing the taste is not clear to Zhouzhou's mother, and it is completely within the skill category of a senior chef.

Of course, this kind of instant sauce meat can't be cut directly into the table, even if there is no clear sauce meat in this world, real gourmets can still eat it, but there will be no problem with using it as an adjunct for yellow cabbage.

"Lao Zhou, what is your new dish?"

Chen Yan was dazzled for a while, Zhou Zhou fried and steamed the marinated meat, the operation was so complicated, she couldn't understand it at all, and she felt a little unconscious.

"This dish is called yellow cabbage. Haven't heard of it, have you? Wait a minute, I'll make you a taste. ”

"Hmm...... Taste it, try it!

Anyway, I'm going to be determined to lose weight from tomorrow and only eat one meal a day, so I can eat whatever I want today! ”

Chen Yan secretly drooled, finding a reason for herself to eat and drink.

"With perseverance, I believe you will succeed in losing weight!"

Zhou Zhou cut a small piece of instant clear sauce meat, took it to the tuyere to quickly blow it cool, and cut it into inches for later use.

Beat two more eggs, discard the egg white, only take the egg yolk, first use the whisk to beat the egg yolk into a liquid form, then add water, continue to beat, wait until a thick foam layer appears on the surface of the egg yolk liquid, put in an appropriate amount of starch, add minced meat and lotus seeds soaked in sugar water, and fully beat again, so that the minced meat and lotus seeds are hidden in the egg yolk liquid to be completed.

The lard that has been fried and marinated can no longer be used, wash the wok after pouring it out, scoop out a small half spoon from the previously separated lard into the pot, and then control the amount of oil to the extent that it is more than the amount of fried vegetables and less oil for frying according to the amount of egg liquid that needs to be put into the pot this time, and turn on the hot oil!

The oil temperature is still controlled at about 80 degrees in the middle temperature, to see that the oil temperature is almost appropriate, Zhou Zhou poured the egg yolk liquid that had been beaten before into the frying spoon, and gently probed the frying spoon against the edge of the pot to the top of the oil surface, and then his hand suddenly shook, and the egg yolk liquid slipped into the pot along the wall of the pot with a 'zila' sound.

Under the action of lard, the egg yolk liquid was like a golden epiphany, which quickly bloomed in front of Chen Yan's eyes...... The tangy aroma hits the depths of the brain!

"This ...... What kind of 'poisonous' food is this! ”

Chen Yan's saliva swelled wildly, and she looked at the yellow cabbage that had been placed in the porcelain plate with a contradictory expression.

What kind of yellow cabbage is this, it's just a blooming yellow rose!

She couldn't figure out whether she had done great good deeds or created evil in her previous life, otherwise why would she meet a guy who prevented her from losing weight in every way but could always bring her a full sense of happiness in this life?

In other words, can you really insist on losing weight from tomorrow as you say?

"This dish should be eaten hot, are you sure you won't try it?"

The smiling Zhou Zhou, with a devilish seductive smile, handed this delicacy that the girl couldn't refuse at all in front of her along with chopsticks.

"If I get fat, I'm hurt by you!"

Chen Yan snatched the chopsticks and picked up a large piece of yellow cabbage and sent it to her mouth.

"Hmm...... Stinky Old Zhou ...... Uh-huh...... I can't...... It's delicious...... It's so delicious......"