C1068

After Xin Ran and Shi Yaxing finished drinking, Xin Ran went back to Chen's house. Because he drank a little too much wine, he went back to his room to sleep.

The next day, when she woke up at the end of the day, the servant girl in the house saw Xinran open the door and took care of Xinran quickly. Then she brought her breakfast and said to Xinran, "young master, our young lady came to see you with the breakfast she made in the morning, but when you fell asleep, she asked her to stay. When you woke up, she took care of you for breakfast and went to my master Yes

After washing, Xinran saw a few dishes on the table, a bowl of porridge and a cage of steamed buns. He could not help but eat them.

Chen Ming came in from the outside.

"Sister Xian, I'm really sorry to let you bother to make breakfast by yourself." Xin Ran saw Chen Ming come in and said with a smile.

Chen Ming said: "elder brother is polite. It's my duty to take care of you. Why do you need to be polite? I just don't know if today's breakfast is suitable for elder brother's taste?"

"It's so delicious. You can see that the foolish brother is almost wiped out. It's just hard work for the virtuous younger sister." Xin Ran said.

Chen Ming said with a smile: "big brother thinks it's delicious, but every kind of breakfast is particular, you don't know."

"Well, I'd like you to give me a good introduction so that you can have a long experience." Xin Ran said.

Chen Ming continued: "the first dish is called peacock Kaiping. The first step is to pick vegetables of different colors from No.4 Middle School in the morning. When picking each kind of vegetables, you must be very careful. The leaves must not be damaged at all, and there must be no wormhole on them. The leaves and the whole green vegetables must be the same height;

the second step is to select four green vegetables of different colors from the four green vegetables;

the third step is to heat the tea oil and evenly in the pot;

The fourth part is the key. After the oil pan is heated, put the 16 vegetables in the pan, heat them slightly, and then use a clever force to lift the pan, turn the vegetables over at one time, and heat this side. The process of turning the pot is very critical. It must be done at one go with a clever force. Otherwise, it will turn unevenly and cause damage.

After heating the vegetables with oil on both sides, turn off the fire, and then put each vegetable on the plate. The color of each two adjacent vegetables must be different and spread out into a fan.

After that, put sesame oil in the pot and heat it up. At this time, put the cut red pepper strips, garlic and salt into the pot, stir fry them quickly for a few times, and then put them into a small bowl, and then sprinkle them evenly on the vegetables in the plate with the action of "rain all over the sky" used by our school.

This dish is named peacock Kaiping because its shape and color are very similar to peacock Kaiping.

The second dish is Baiyu pian. The day before cooking, the Soybeans Planted on the edge of the West Lake must be full and round. Then they are soaked in the deep well water of the mansion. In the early morning of the second day, they are taken out and slowly ground into soymilk with a small stone mill in the mansion. Then they are put into a pot and added with brine, boil.

Then put it into a special small box and gently squeeze it into tofu pieces.

At this time, it must be gentle, otherwise the tofu is either too old or too tender. After the tofu is ready, you need to cut a piece according to the amount of tofu while it is hot. Then you hold the tofu in your left hand and throw it into the air. With your right hand, you can extend your index finger to refer to the sword. You can use the magic sword to stab the acupoints and stab six small holes evenly.

After doing this, put the prepared Jinhua ham, minced meat, green onion and ginger together, fry them in the pot, then put them into a bowl, break two eggs, add soybean powder, put them into a bowl, stir them evenly, wait until they cool, and pour them into the small holes in the tofu.

After that, put the tofu on the plate, then put it into the steamer, steam it with high heat for a while, take it out, then cut the tofu into thin slices, and then put it into the plate.

In this way, this dish not only has the softness and freshness of tofu, but also has the flavor of meat. It has both flavors. It's only delicious when it's hot. "

because the tofu of this dish is as white as Meiyu, it is called Baiyu pian.

The third course is pickled vegetables. This dish is relatively simple. In autumn, you pick the fresh beans and peppers, wash them, chop them, and then add salt and ginger. Put it into a small jar together, put a stone on it and press it tightly.

On the other hand, put it in a big bowl and fill it with clean water, which must be changed every ten and a half days.

In this way, it can be pickled in about a month. When you want to eat it, you can take it out of the pot and use peanut oil for a while. It's refreshing and delicious to eat.

The clear porridge in the small bowl is Pearl porridge. It is mainly to put lotus seeds produced in the West Lake into a small casserole, fill it with water, cook it for half an hour with high fire, then put millet produced in the north, and simmer it slowly with low fire. This porridge is very simple, but it takes a long time, and needs to simmer until it is thick.This porridge is mainly able to clear away heat and remove fire. It's quite good to eat a bowl of these small dishes in the morning.

As for steamed buns, they are small caged buns from Hangzhou. They are also sold on the market. They are quite common, but when I made them, I used different noodles from the outside. This kind of noodles is made from highland barley, which is the real estate of Tubo in the West. Because it is produced in extremely cold areas, it tastes very strong and chewy.

And steamed bun is not easy to break, the stuffing will not be cold for a long time. "

when Xinran heard Chen Ming's introduction of three small dishes and two staple foods, she was very moved and said," these dishes are so time-consuming and time-consuming. XianMei is very kind to me. I think you must have got up early and gone to work. It's really hard for you. I really don't know how to repay you! "

after listening to Xin Ran's words, Chen Ming said," brother, why do you need to be polite between you and me? You don't know how to repay me. I'm still pretending to be confused. "After that, her face suddenly turned red and her head lowered."

Xin Ran naturally understood Chen Ming's meaning. The last time they parted in Shaolin Temple, they had already expressed their feelings to each other. So when Xin Ran saw Chen Ming's expression, she naturally understood what she meant.

Thinking of this, he said: "Xian Mei, don't worry about it. I understand your heart. Yuxiong will surely live up to your kindness to me. I will treat you well in the future. “