Fairyland Food Column

After driving Ying Long away, Cheng Xi stretched out his hand and rubbed his hot cheeks, and involuntarily stroked his lips with his fingers, recalling the softness of Ying Long's cheeks, and stood there blankly for a while.

"What am I thinking!" Cheng Xi suddenly came back to his senses, patted himself on the cheek, and let himself concentrate on cooking.

The stewed duck in the casserole would take at least one and a half hours to cook thoroughly. Cheng Xi squatted in the corner and began to process the freshly picked chestnuts without shells. He used scissors to cut open the thorny shells and took out the chestnuts inside.This work requires great care, until Cheng Xi's legs are numb before taking the chestnut out of the shell, but it's not over yet, the sweet and soft chestnut still needs to peel off a layer of shell, Cheng Xi washes the chestnut and then one One by one, a crack is drawn on the shell and boiled in salt water.

After cooking a cup of tea, Cheng Xi lifted the lid of the pot and saw that all the chestnuts inside had cracked from the crack, revealing the golden chestnut meat inside, and it seemed that he could still smell a fragrance.

Cheng Xi fished out the chestnuts in the pot, and peeled off the shells and skins of the chestnuts while they were hot. The golden yellow chestnuts were lying in a white porcelain bowl, but they were still inedible. It was cooked through, Cheng Xi resisted the idea of ​​tasting it, opened the casserole where the duck was cooking, poured all the chestnuts in, and added a spoonful of salt to enhance the flavor of the duck.

When the duck meat is cooked, it will be a main dish, but one dish is not enough. Now instead of only cooking one or two dishes to fill your stomach in the wild, now there is an exclusive kitchen with all the kitchen utensils in it. Cheng Xi wants to make a few dishes Just cook a few dishes, and today is the day to celebrate moving into a new home, so of course it needs to be a little richer.

There are only Ying Long, Cheng Xi, and Cheng Yuzhen, who is still learning to speak, and even with the addition of Sanmu, there is not much to eat. Although it needs to be rich, Cheng Xi does not want to waste ingredients, and only plans to cook a meat dish, a vegetarian dish, and a soup A dessert for a little celebration.

Cheng Xi took out the ingredients in the storage bag. These were bargains with Ying Long and bought them. They might have been used to refine medicine, but in Cheng Xi's hands they were all turned into cooked dishes. ingredients.

I harvested a cow in the secret place of Kuangling before, and only ate a small part of the beef. There is still a large part of the beef in the storage bag and there is no time to cook it. Taking this opportunity, Cheng Xi took out a large piece of steak , Cut into pieces with a chopping knife, wash the blood on the top, put it in the pot, add ginger and cook the steak thoroughly, the spare steak is not cooked enough to bite.

When the steak is almost cooked, remove the steak and put it on a plate, add chopped green onion and an appropriate amount of sugar into the hot pot, then add the cooked steak and stir-fry until the steak changes color, pour in an appropriate amount of soy sauce and Salt enhances the color and taste, and finally add the boiled soup from the steak. The soup should cover the steak in the pot. Slowly cook the steak in the pot, let the steak absorb the essence of the soup, and wait until the soup in the pot After the soup has been absorbed by the meat on top of the steak, the steak can be out of the pan.

Cheng Xi picked up a small piece of minced meat, blew it, and put it in his mouth to taste. There is not much skill in making the steak. It is just an ordinary braised steak, but this is how the original taste of the steak is preserved. This time the steak is not It is freshly taken from the cow, but it does not lose much flavor when placed in a storage bag where time has stood still. The delicious gravy flows out of it after one bite. The texture of the meat is rotten on the outside and soft on the inside. The stewing time is not long The meat was not too crispy, and the chewiness was just right. Cheng Xi swallowed the steak in twos and put it on a plate, and then poured a thick layer of soup on it. Looking at the steaming and fragrant steak, Cheng Xi Swallowing his saliva, he hurriedly pushed away and didn't look at it.

A braised steak is finished, and there is still one more dish to cook. Cheng Xi doesn't plan to cook all meat dishes. He rarely eats vegetarian dishes after he came to the fairyland. Material okra.

This dish does not require complicated procedures. Cheng Xi only cleaned the okra and cut it into sections and put it aside for later use. He picked up a round spirit bird egg and cracked it on the edge of the bowl. The egg yolks flowed into the bowl together, and after putting it aside, use chopsticks to break up the spirit bird eggs until the yolk and protein are integrated into one.

Add a small amount of peanut oil to the cleaned and preheated pot, and pour in the broken spirit bird eggs when the peanut oil is boiling. The okra only needs to be blanched for a while before it can be eaten, so let it sit for a longer time before it is cooked. Spirit bird eggs.The egg liquid spread along the oil in the pot and formed a circle, with bubbles popping up beside it.Cheng Xi picked up a spatula to break up the egg liquid and fry until cooked, then put in the chopped okra, stir fry it a bit and then serve it.

The emerald green okra was mixed with the yellowish spirit bird eggs. It didn't look very good but tasted good. Cheng Xi comforted himself so much, he picked up a piece of okra and tried it. It tasted really good. Sunflower itself has a sweet taste, and the flesh is soft to the bite, but the fruit inside is crisp, tender and juicy, and it presents a different taste when mixed with spirit bird eggs.

In this way, the two main courses are completed, and Cheng Xi starts to make the last dessert after the meal. He puts a bowl of glutinous rice flour into a bowl of warm water and stirs it with chopsticks. After the glutinous rice flour absorbs all the water, he kneads the glutinous rice portion Form a ball, put it on the chopping board to wake up for a while, pour water into the pot and start to boil.

While waiting for the water in the pot to boil, rub the glutinous rice balls long, remove a small piece of glutinous rice balls from the top, and knead them into a circle. When all the glutinous rice balls are kneaded into round shapes, the domestic water will also boil. Pour all the glutinous rice balls into boiling water, cover the pot, and cook them after all the glutinous rice balls float up. Pick up the round, white, fat glutinous rice balls and put them on the plate, sprinkle sugar on top, and put them on the top of the glutinous rice balls. The temperature is still very high, and the white sugar turns into transparent sugar water after being sprinkled on it, and it flows on the glutinous rice balls, revealing a sweet taste.

After the dessert of glutinous rice balls was finished, the duck meat in the casserole was completely cooked. Cheng Xi picked up the lid of the casserole, and a fragrant mist came out of the casserole. After the mist cleared, you could see the inside of the casserole. The golden soup, the boiled white duck meat and the golden chestnuts floating on the surface, take a deep breath, the aroma of duck meat and chestnuts are mixed together, Cheng Xi poked a piece of duck meat with chopsticks to see To see if it was cooked through, it ended up poking it in, and Cheng Xi simply sent the duck meat poked by the chopsticks to his mouth.

The duck meat is so cooked that the skin melts as soon as you eat it. The duck meat inside still contains the sweetness of chestnuts. After chewing for a few times, the mouth is full of delicious flavors, but the taste of duck meat and chestnuts are all overwhelmed. Absorbed by the soup, all the essence is still in the soup. Cheng Xi scooped up a spoonful of the soup and took a sip. The taste of the soup was more delicious than that of duck meat. When he bit into a soft and glutinous chestnut, his mouth was full of glutinous rice The sweetness of the powder.

Cheng Xi swallowed what was in his mouth, and reached out to touch the casserole, but he was so hot that he immediately withdrew his hand. While rubbing his earlobe with his red hands, he shouted outside: "Yinglong, dinner is ready."

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The table for eating is placed in the yard. The yard is not small. Apart from the largest chestnut tree, there are many peonies and rhododendrons planted there. Sitting next to the flowers can be regarded as a kind of enjoyment.

Cheng Xi put the glutinous rice balls on the table, looked back at Ying Long who was walking over with the casserole, pointed to the middle of the table and said, "Just put it here."

The most important dish, Laoya Chestnut Soup, was placed in the middle of the table and occupied most of the place. Cheng Xi pushed the casserole to the middle, felt the temperature on the casserole, and asked belatedly: "Did your hands be touched?" Is it hot?"

Obviously, Cheng Xi never kept the fact that Ying Long would not get hurt casually, and was worried about Ying Long if something happened, but Ying Long didn't feel disgusted, instead he thought it was very funny that Cheng Xi worried about him.

Ying Long didn't answer Cheng Xi's question directly, but lowered his head towards Cheng Xi with his hands behind his back, and said, "Kiss me."

Ying Long seems to be obsessed with this kind of game, and he always wants to get in touch with Cheng Xi. He never thought that there would be a day when he would want to form a partner with someone else, let alone a human monk, or a man, but After meeting Cheng Xi, these are not problems, as long as it is Cheng Xi, Ying Long sees that Cheng Xi has not moved at all, so he called his name: "A Xi."

"Okay, okay." Cheng Xi felt that something was wrong all over his body after being kicked like this, and his intuition told him that something might happen if he didn't do it, so he hurried up and kissed Ying Long's lips.

Before Cheng Xi and Ying Long separated, Cheng Yuzhen, who smelled the fragrance in the house and followed the fragrance all the way with three eyes, stared at the two of them blankly.

"Ah Zhen!" Cheng Xi felt a little embarrassed, but he didn't think Cheng Yuzhen could understand anything at such a young age, so he pretended to be calm and walked over to hug Cheng Yuzhen, "Daddy made delicious food today."

"Daddy~" Cheng Yuzhen called out sweetly, and when Cheng Xi looked at her, she quickly imprinted a wet lip on Cheng Xi's face. She smiled and showed her white teeth, "Ah Zhen Kiss too."

Ying Long took Cheng Yuzhen from Cheng Xi's arms, and taught her with a straight face: "Don't kiss randomly."

Cheng Yuzhen was not frightened by Ying Long, and left a watermark on Ying Long's face with a smile, and said inarticulately, "This father wants it too."

Seeing the obvious traces of saliva on Yinglong's face, Cheng Xi held back a smile and set the table and chopsticks, saying, "Stop making trouble, come and eat."

Ying Long and Cheng Xi sat across from each other, and Cheng Yuzhen, who couldn't reach the table, sat crookedly on the chair beside her.

Cheng Xi picked up a glass of wine and said to Ying Long, "From today onwards, we are a family."