Pirates eat all over the world

It was already evening when Lin Fei returned home from the meeting. As soon as he walked into the house, the little girl threw herself into Lin Fei's arms with a smile. Suddenly a warm feeling spread throughout Lin Fei's body, and he instantly felt that his busyness was also worth it.

In the evening, Lin Fei personally cooked a table of delicious food for the little girl to reward the little girl who had already started exercising.The little girl is now seven and a half years old. She was accepted as a disciple by Lieutenant General He two years ago and started the most basic training.

Now this girl is 1.2 meters tall. Lin Fei can feel the growing weight while holding the little girl. There are muscles in the little arms. It seems that the training is very serious. Lin Fei decided that he must take this dish. Come up with some of your own special skills.

Put on your apron and go into the kitchen.Remove the sand from the water-coated shark fins, cut the shark fins with a knife and place them neatly on the bamboo grate.Put it into a pot of boiling water, then add scallions, ginger slices, and a little Shaoxing wine and cook for 10 minutes.

After removing the fishy smell, take it out, remove the onion and ginger, drain the soup and put it into a bowl.Place pig fat on the shark's fin, add a little Shaoxing wine, steam it in a basket over high heat, take it out, remove the fat, decant the steaming juice and set aside.

Cut the fish lips into two centimeter long and four centimeter wide pieces and put them into a pot of boiling water. Add green onions, Shaoxing wine and ginger slices and cook for 10 minutes to remove the fishy smell. Remove the green onions and ginger and set aside.

Put the money abalone into the basket, steam it over high heat and take it out. After washing, cut each piece into two pieces, cut it with a cross knife, put it into a small basin, add bone soup and Shaoxing wine, put it in the basket, steam it over high heat, take it out, and drain. Remove the steaming juice.

Boil the pigeon eggs and remove the shells; chop off the heads, necks and feet of the chickens and ducks respectively; remove the shells from the tips of the pig's trotters, remove the hair and wash them; scrape and clean the sheep's knuckles.Cut each of the above four ingredients into pieces worth 12 yuan, put them into a pot of boiling water together with the clean duck gizzards to remove the blood and fish them out.

Turn the pork belly inside out and wash it. Boil it twice with boiling water. After removing the turbidity, cut it into 12 yuan pieces. Add the soup to the pot and bring it to a boil. Add Shaoxing wine and boil it for a while. Drain the soup and don't use it.

Wash the water-haired sea cucumbers and cut each one into two pieces with a knife; wash the water-haired pork trotters and cut them into sections about two inches long; add clean ham tendons and water and put them in the basket After steaming over high heat, take it out, drain off the steaming juice and cut into slices about one centimeter thick.

Lin Fei then cooked the winter bamboo shoots in a pot of boiling water, fished them out, neatly cut each bamboo shoot into four pieces, and flattened them with the knife.Turn the palm of your hand over the fire and put the cooked lard in the pot until it is 2% hot. Put the pigeon eggs and winter bamboo shoots into the pot and fry for about [-] minutes, then remove them.

Then put the fish paste and fish maw in the pot and fry until it can be broken with your hands. Quickly pour it into a colander to drain the frying oil, then soak it in water and take it out. Cut it into even pieces of four centimeters long and two centimeters wide.

When the remaining oil in the pot is heated to [-]% hot, put the green onion and ginger slices into the pot until they are fragrant. Add chicken, duck, lamb knuckles, pig's hoof tips, duck gizzards, and pork belly pieces and stir-fry quickly for a few times. Down.Soy sauce, monosodium glutamate, rock sugar, Shaoxing wine, bone broth, and cinnamon are put into the pot one after another with flying fingers.

Cover and simmer for 10 minutes. Remove the onion, ginger and cinnamon. Remove the ingredients from the pot and put them into a basin, leaving the soup for later use.At this point, the preparation of the ingredients is almost done, and it can be said to be quite complicated, but this masterpiece of Fujian cuisine, Buddha Jumping Over the Wall, is famous for its fine ingredients.

As a master of Shandong cuisine, Lin Fei is very good at this kind of delicate cuisine.

Then take a special wine jar, add water to heat it, and then pour out the water in the jar.Place a small bamboo grate at the bottom of the altar. First put the cooked chicken, duck, sheep, elbows, pig's hoof tips, duck gizzards, pork belly pieces, flower mushrooms, and winter bamboo shoots in order, then add the shark's fin, ham slices, and scallops. , abalone slices are wrapped in gauze into a rectangular shape and placed on chicken, duck and other ingredients.

Then pour in the soup of boiled chicken, duck and other ingredients, cover the mouth of the jar with the lotus leaves that were dried and preserved before, and put a small bowl upside down.After it was installed, the wine jar was placed on the charcoal stove and simmered.

After a while, quickly put sea cucumbers, tendons, fish lips, and fish belly into the altar, seal the mouth of the altar immediately, and simmer for a while before taking it out. This recipe starts with "The altar is open and the meat fragrance is floating around. The Buddha heard that he abandoned Zen and jumped over the wall." "The famous dish that is said to make even the Buddha salivate is ready.

When Lin Fei served the dishes, he poured the vegetables into the large basin, opened the gauze bag, and put the pigeon eggs on top.At the same time, keep a plate of coir raincoat radish, a plate of bean sprouts mixed with ham, a plate of stir-fried bean sprouts with mushrooms, a plate of spicy mustard, and prepare side dishes such as silver rolls and sesame pancakes.

As soon as the food was served, the little girl who smelled the aroma was no longer interested in the toys in her hands and ran over immediately.She picked up a spoon, scooped up a spoonful, blew on it, and put it into her mouth. The soup and a piece of sea cucumber entered her mouth. The little girl's eyes and corners of her mouth were curled up, with an intoxicated expression on her face.

"Dad, what's so delicious?"

"Chengcheng, this is called Buddha Jumps over the Wall. It's dad's specialty. But if you want to eat it, you have to wash your hands first, otherwise dad won't let you eat it."

"No, no, dad, I want to eat. Chengcheng is the most obedient. Chengcheng goes and washes his hands." As he said that, fearing that Lin Fei would regret it, he ran to the bathroom and washed his hands.

Lin Fei smiled and went back to the kitchen to continue serving dishes. He not only cooked this dish, but also had several dishes that needed to be finished.

Place the wok on a high fire, add lard and heat until it is [-]% hot. Put the meat slices and water chestnuts evenly coated in wet starch and fry for two minutes. When the meat slices take on the shape of lychees, pour them into a colander and drain away the oil.

Leave the remaining oil in the wok and put it on high heat. First stir-fry the garlic, then add the green onions, sugar, balsamic vinegar, soy sauce, bone broth, sesame oil and wet starch to thin and thicken the gravy. Pour in the lychee meat and water chestnuts, and add the pork. Stir-fry the oil for a few times and put it on a plate.

Use chopsticks to pick up a piece and put it into your mouth. This lychee meat is red in color and shaped like a lychee. It has a crisp and tender texture, a crispy aroma, and a sweet and sour taste.I think it is very attractive to Chengcheng and my cousin Peach Rabbit who have a sweet tooth, but my mother may not eat more.

But it doesn't matter, he also carefully prepared other dishes for his mother.He took down a casserole from the stove next to him, sprinkled some minced ham on it, and then put the dish on the table.

This chicken and fish lips dish is made from dried seafood. It tastes very delicious and is rich in gum. It is very suitable for moms who like something light.It is also very simple to make. Remove the fishy smell from the fish lips, marinate them with Shaoxing wine, cook them into minced chicken soup, add the fish lips and bake them, then sprinkle with minced ham.

This dish is snow-white in color, with soft and waxy fish lips that look full of gum at first glance.The minced chicken is also fragrant, fresh and refreshing. It attracted my mother's attention as soon as it was served.

Then Lin Fei brought out several more dishes, all of which are famous dishes in Fujian cuisine.Fujian cuisine can be said to be the most demanding cuisine and the most time-consuming, but Lin Fei is not worried. In the past, it might have taken a lot of time to prepare, but now that there are roasted fruits, there is less control over the heat.

And you can control the temperature of each position within the range you need, so even if you speed up the preparation of many dishes, they will not be worse than slow simmering over low heat.So Lin Fei could let go of cooking some more labor-intensive dishes. Not only that, once these big dishes were served, the chopsticks in everyone's hands never stopped.

It had been a long time since the whole family had been together like this. Lin Fei looked at this warm scene and poured himself a glass of wine to drink. He couldn't help but think about the time when Nanhai's father would also gather at the headquarters in a few days. It will be even more lively if you sit at a table with food by yourself.

But the next few days will be very busy. Whether it is the upcoming TV phone bug or the advertising clothing and venue logo, Lin Fei needs to arrange it himself. If it is left to others, they will not know what to do.

In fact, for clothing and logos, you just need to go to the civil service department to find a few people to design a pattern, and then hand it over to the factory below to make it. During this time, the Lin Group has opened a series of factories including clothing factories, shoe factories, hat factories, etc. , if these things are explained to you, someone will do them.

The key is the matter of the TV station. The TV phone bugs have been cultivated for a long time. There are people responsible for recording, some responsible for storing the pictures, and some specializing in broadcasting. Lin Fei was very satisfied after seeing the effect. I have to say that the phone bugs are simply amazing creatures. It's just a bug.

But the TV station is not just a simple recording and broadcasting. Lin Fei wants to add commentary, subtitles, etc., which requires post-processing and the like.However, the technical problem has been solved. There is a kind of phone bug that has this function, but Lin Fei's current problem is that there is no suitable person to deal with it.

There are no professional editors, videographers, commentators, etc. It seems that we can only train them ourselves. This war is a good opportunity to train them.