Face-slapping 365 style: fast-paced daily life for actresses

Chapter 1167
Cooking is not a difficult task for An Nuannuan, but for some reason, she always feels that Qin Yifan's suggestion of cooking seems to have some purpose.

But this kind of doubt can't be known by others. An Nuannuan has no choice but to bite the bullet and agree.

When she came to the kitchen, An Nuannuan took a look at the ingredients in the kitchen first. Xi Zici, Qin Yifan, and their two sisters, there were only four people. There didn't need to be too many dishes, as eight dishes were enough to fill the sky.

An Nuannuan decided to make a squirrel fish. This dish is not spicy. It is suitable for all ages. There is also steaming soup, which is indispensable in this season. For the remaining dishes, let's see what dishes are in the kitchen. !
After making up her mind, An Nuannuan asked the kitchen apprentice to clean out an old hen and stew the old hen.

Then ask the apprentices to clean out five fish, one of which will be used as squirrel fish, and the other four will have to remove the fish meat, leaving a part of the fish fillets to make fish porridge, and the rest of the fish meat to make fish balls.

Cut fresh tofu into cubes, put one in hot oil, deep-fry until golden brown, and remove the bean curd. Open the bean curd, stuff it with the prepared meat filling, put it on a plate, and set it aside first.

The best pork belly is cut into slightly larger cubes, add oil to the pot, pour the pork belly, stir fry, remove part of the oil, and fry each side of the meat slightly to tighten the meat quality. In this way, the meat will not fall apart when it is stewed.

Put the fried meat on a plate and set aside. Take a casserole and pour the rice wine you prepared earlier into the casserole. When the rice wine boils, add the fried pork belly, then pat the old ginger into pieces and cut it sideways. , cut into two pieces and put in a casserole.

Then add salt and soy sauce, wait for the high heat to boil, switch to low heat, cover the casserole, and let it simmer slowly.

When the braised pork was stewing, An Nuannuan took another pot, filled the pot with water, put eggs, and during the cooking process, An Nuannuan stirred the eggs with chopsticks from time to time, waited for the eggs to be cooked, picked them up Pour a stream of cold water, then peel off the egg shells, and score a few cuts on each egg with a knife to facilitate the flavor when stewing.

Then add the eggs to the casserole and stew with the braised pork.

Don’t worry about stewing the braised pork, An Nuannuan then started to make fish balls, chopped the fish into pureed meat, added onion, ginger, salt and other seasonings, then reconciled the fish with the seasonings, and rolled the fish into balls with hands. Repeatedly beating vigorously, adding clear water to the cauldron, bringing it to a boil, squeezing the fish with one hand, and picking up the fish with a spoon in the other, soon the round and white fish balls floated to the surface of the water.

The fish balls are ready, put them on a plate, and put them aside for later use. At this time, the braised pork will be stewed for about an hour. At this time, add rock sugar to the casserole, turn the fire to the sugar color, and after the juice is collected, remove the casserole. Remove from heat.

Clean the pot, boil off the water in the pot, pour oil into the bowl, fry the bean paste prepared before, pour in the prepared sauce, cover the pot and simmer for about 10 minutes, then turn on high heat Collect the juice, sprinkle with chopped green onion and cooked white sesame seeds, put it on a plate, and send it to the private room together with the cooked fish fillet porridge.

Then stir-fry the cabbage, stir-fry quickly over high heat, and serve on a plate while it's still hot. Then put the braised pork that was kept warm in the casserole on a plate. Serve the fish balls directly. Put the chicken soup in a large casserole. Prepare the small charcoal stove first and send it together. After arriving in the private room, An Nuannuan set up a vegetable plate with vegetables, and carried it back to the private room in person.

(End of this chapter)