Farmer’s Pampered Wife: Farming Crops To Raise A Bun

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Fortunately, the kitchen has all the ingredients, even the chicken is processed, and it can be used directly.

"Have you bought dried mushrooms?"

Jiang Lin glanced at the guy in a blink of an eye, and the guy quickly said, "I'm going to buy it. It's a bit difficult to buy. I have to wait a while."

Lin Xiaoye took a quick look, and then he should do the hairy blood first.

They prepared the duck breast first. They didn't prepare the duck blood either. This time they won't let the duck blood out. In addition, they took out the pork belly, pork intestine, pork, day lily, fungus, lettuce, and bean sprouts.

"Huo Li, help me prepare some condiments."

"Yeah." Huo Li immediately mixed green onion, ginger, garlic, salt, dried chili, pepper, oil, cooking wine, bean paste, and sesame pepper according to what was written on the paper.

The ingredients here are complete.

The main reason is that Jiang Lin didn't know what Lin Xiaoye was going to do. He was afraid that the seasoning would not be enough, so he sent people to the town to buy all the seasonings he could have.

Later, Lin Xiaoye cut the duck meat into chunks, put it in boiling water, then cut the soybean sprouts to remove the roots, pork slices, lettuce into strips, yellow flowers with stamens, and dried chilies into sections. .

After all these are prepared, it is time to prepare the primer.

In addition, start the pan, add the base oil, and when it is 50% of the oil temperature, add the bean paste and stir fry, stir-fry the red oil, then add the pepper, scallion, ginger, garlic and fry the flavor, then add the appropriate amount of stock.

Waiting for the boiling time, Lin Xiaoye began to prepare the ingredients for Gongbao Chicken.

First cut the chicken into cubes, then prepare the peanuts, cucumbers and dried chilies.

Also prepare the condiments, salt, soy sauce, balsamic vinegar, sugar, sauce, garlic paste, starch, white pepper, pepper powder, cooking wine.

Immediately put the diced chicken in a bowl, add salt, white pepper, cooking wine, oil, and starch, stir well and marinate.

At this time the base material of Maoxuewang was also boiled.

So I set the cooking wine, sugar and salt to taste. In fact, it's best to add a little chicken essence to this, but it's not there now.

Immediately add other chicken, pork, etc., and wait for it to boil, then put bean sprouts in the bowl for garnish.

Stir-fry the dried chili shreds in oil to create a fragrance and pour it on top.

A hairy blood is finished.

"Hey, this is the hairy blood. Have you seen the steps and methods? Let's try it first."

As soon as they smelled the smell of this hairy blood, the chefs and Jiang Lin stared at the pot of hairy blood in her hand and swallowed.

They really have never smelled something like this before.

Jiang Lin took it, let the chefs taste it together, and his eyes widened.

One of the cooks couldn't help but exclaimed: "Fragrant! It's so fragrant!"

The other one hurriedly nodded, the last one was too late to say anything, just taking food to his mouth.

Jiang Lin quickly praised Lin Xiaoye.

"You can only think of this kind of thing."

As long as there is this thing, will he worry about no guests tomorrow?

While they were eating, Lin Xiaoye hurriedly made his own Kung Pao Chicken.

Once all the condiments are ready, we are ready to cook.

First, put the marinated chicken in a pan and fry for 70% to 80% until it becomes white, then add dried chili and pepper to fry the flavor, then add the sauce, and fry until it is thick and dry. Finally, After cooking, sprinkle with peanuts.

Jiang Lin and the others are still enjoying the hairy blood, Lin Xiaoye's Gongbao Chicken is ready.

They turned their attention to Kung Pao Chicken. The aroma of this dish is not as strong as the hairy blood, but it is also extremely fragrant.

Jiang Lin stared at the Kung Pao Chicken.

"This is Kung Pao Chicken?"

I took a look, and there were really only chicken, cucumber, and a little peanut in it. These three things were originally extremely common, but in the hands of Lin Xiaoye, they could be so beautiful and delicious. I want to taste it. It must be pretty good.

"You taste the taste first." Lin Xiaoye said.

Jiang Lin glanced at her excitedly, then picked up a piece of chicken and tasted it, then nodded immediately.

"How did your chicken make it? Why is it so tender?"

Lin Xiaoye smiled: "Didn't you see it just now? You'll know when you do it yourself later."

After speaking, Lin Xiaoye asked, "Did the mushrooms come?"

The guy shook his head with a look of embarrassment: "No, I've searched all over this town. There is really no one who sells shiitake mushrooms."

Lin Xiaoye's eyes darkened.

The people here really don't know how to eat. Shiitake mushrooms are good things, and they are so delicious, but many people don't know what shiitake mushrooms can eat.

But today she doesn't want to waste time here. Since this shiitake mushroom is so difficult to buy, then don't want this dish.

Thinking about it, Lin Xiaoye said: "Why don't you change the dish."

Hearing the sound, Jiang Lin was naturally happy. After all, if he really made mushroom stewed chicken, he would think it was okay, and he was afraid that the guests would not dare to eat it.

Lin Xiaoye looked around in the kitchen, and finally saw the tenderloin and tomatoes, which suddenly flashed.

"Then I'm going to make a sweet and sour pork loin. I didn't make the recipe for you beforehand. You have to read it carefully."

This dish is very popular no matter where it is, and I also like it very much. It will sell well when I want to come.

Soon Lin Xiaoye began to prepare.

First cut the tenderloin into equal pieces of laughter, then place it underneath with a chopstick, slice it horizontally, and slice it vertically, without breaking the bottom.

Then use salt, white pepper, egg white and ginger juice to prepare the chopped tenderloin.

Taking advantage of this time, start preparing tomato juice.

Put the tomato in boiling water for a while, peel off the outer skin, then place it in a pan and press and stir fry, then add a little sugar, stir and stir constantly, add a little water from time to time, not too much After a while, the tomato juice is ready.

Then, stir the marinated tenderloin shreds with dry starch, shake off the rest of the starch and set aside.

Then pour oil into the pan and burn it to 80% heat. Put the tenderloin in a colander, immerse it in hot oil, and quickly fry it. After removing it, fry again. The tenderloin should not be fried for too long. It is very hard and not tasty, and it is crispy on the outside and tender on the inside when it is right.

Put the fried tenderloin on a plate for later use, then add some sesame seeds to the water starch, then put the ketchup just made in the pot, add a little sugar, half a bowl of water, boil it together, and cook for more Thicken in one minute.

The last step is to pour the thickened tomato sauce on the tenderloin.

Lin Xiaoye took the sweet and sour pork tenderloin in her hand with satisfaction, and smelled it first, and her saliva suddenly came out.

To be honest, this is the first time she has made sweet and sour tenderloin by herself. She was a little surprised to be able to make it like this.