Fifty Little Blessed Wife

When Jiang Xiaoyu was learning cooking at Su Qiao's side, he started by cutting radishes to practice knife skills, but Su Qiao also knew very well that knife skills could not be learned overnight, so he directly let Jiang Xiaoyu go to the stove. Make simple stews.

The most important thing about the stew is seasoning, it doesn't need a very good fireman, it doesn't need to flip a spoon, and it doesn't need to pay attention to the hot oil to avoid being splashed by the oil star, so Su Qiao used the radishes cut by Jiang Xiaoyu to make her stew.

The first thing to do is to stew the radish. This dish is the easiest, so Su Qiao took this dish as a dish that Jiang Xiaoyu learned to cook. As for making a fire with an earthen stove, Jiang Xiaoyu had already learned how to use an earthen stove and how to make a fire within half a year of coming to Qianwan Village.

So at this moment, Su Qiao didn't help, he directly asked Jiang Xiaoyu to do it himself, whether it was cutting firewood so that it could be put in the earthen stove or making a fire, Jiang Xiaoyu did it himself.

Of course, Jiang Xiaoyu wouldn't be angry with Su Qiao because he didn't help him. After all, he was already fourteen years old by comparison. Su Qiao was only seven years old. The sum of the two Su Qiao's age was hers. At her age, how could she bully Su Qiao and let Su Qiao, who is twice her age, help her live with firewood?

Jiang Xiaoyu also asked Su Qiao and Nuan Nuan to take care of her younger brother, and then she started to make a fire, but she also made a fire under the guidance of Su Qiao, and did not put a lot of firewood in the stove at once, and put the fire in the stove. The air in the stove was squeezed out.

After the fire was lit, Jiang Xiaoyu washed the pot with water. Wash the big pot that is almost used to make a big pot of rice, and pour out the water in the pot. Then put clean water into it to cook, and Jiang Xiaoyu began to prepare and process the ingredients under the guidance of Su Qiao.

Chen Lieyang went to buy the pork today. Chen Lieyang bought three catties of pork belly, and then Jiang Xiaoyu cut a bit of it out, weighing about one catty. After washing, the pork with the skin was cut into small pieces.

The small pieces are also quite small, about one finger wide and two finger knuckles long. After cutting, put the radish pieces and pork pieces into it together, because the water has already been prepared in the pot. So there is no need to add water.

The radish was cut by Jiang Xiaoyu when Su Qiao instructed Jiang Xiaoyu to practice his knife skills. This is a radish block instead of a radish strip, so it just happened to be put in and stewed with the pork. The radish strip was marinated by Su Qiao. .

Put pork and radish in the pot, add water, cover the pot, add some firewood to the stove, Jiang Xiaoyu put the pot on the lid and squatted down to watch the fire, blowing up the fire. After the fire is boiled, skim off the foam, then slowly reduce the fire a little, then slowly simmer, and then add salt when it is half cooked.

When Chen Lieyang and the others came back, Jiang Xiaoyu's stewed radish was ready. When everyone saw Jiang Xiaoyu cook a dish, they were very happy, and they still felt that Jiang Xiaoyu had studied very seriously.

They didn't expect Jiang Xiaoyu to be the chef in the future, but Jiang Xiaoyu had to learn to cook by herself, so they couldn't stop her. After all, the family will be separated in the future, or Chen Lieyang will go to work and go out to live alone. Jiang Xiaoyu can cook and eat by himself, so he won't go out to eat every day, right?

The taste of Jiang Xiaoyu's stewed radish is quite good. Su Qiao told Jiang Xiaoyu at the beginning that if he can't control the amount of salt, he would rather add less or not more. If there is too much, you can add more, but if you put too much, it will not work.

Therefore, the taste of this stewed radish is a little light, but the heat is sufficient, and everyone is very happy to eat.

Of course, this meal is definitely not just stewed radish, but Jiang Xiaoyu didn't learn many dishes, so Chen Lieyang and the others cooked all the other dishes, and Jiang Xiaoyu started by the side.

After Jiang Xiaoyu learned to make stewed radish, Jiang Xiaoyu slowly learned other dishes of stewed radish.

Beef stewed radish, beef tendon meat is the meat of the cow summoned by Nuan Nuan and Su Qiao last time. They haven't finished the meat of that cow, so today's beef stew with radish is warm and warm. from.

Because the warm space has the function of preserving freshness, this piece of beef is almost as fresh when it is taken out. Jiang Xiaoyu also knows that his sister-in-law has space, so she did not ask much when she took out such fresh beef. so many.

This piece of beef was handled by Su Qiao. After all, Jiang Xiaoyu had just learned how to cut radishes. It was too difficult for her to handle the beef at once, so the beef was handed over to Su Qiao.

Su Qiao cut the beef into pieces, and the cuts were not very large. The size of the beef was similar to the size of the meatballs. After the beef was cut, Su Qiao asked Jiang Xiaoyu to wash it.

Jiang Xiaoyu had already started the fire when Suqiao was cutting the meat, and the pot had been boiled with water. After the beef was washed, she put the beef in the pot and boiled the blood for five minutes before taking it out.

The radish had already been cut, and under the guidance of Su Qiao, Jiang Xiaoyu cut the radish into diamond-shaped pieces. Then the seasoning was prepared by Su Qiao, but he let Jiang Xiaoyu watch how he prepared the sauce. Su Qiao prepares the seasoning and prepares the sauce. Bring half a piece of fermented bean curd, a little bean paste, two tablespoons of cooking wine, light soy sauce, one tablespoon of old soy sauce, a little sugar, and chili powder to make a sauce slowly.

The pot that boiled the blood water is poured into the water and then washed, then the pot is heated with oil and the accessories are stir-fried, and the fragrance is released. On this point, Su Qiao also slowly guided Jiang Xiaoyu, but Jiang Xiaoyu was not afraid and followed Su Qiao's words very seriously.

Pour in the beef and sauce and stir fry. Add some water, bay leaves, cinnamon, scallions, **** slices, and three slices of radish and stew the beef for about 40 minutes. Cover the pot and let go. Jiang Xiaoyu washed his hands and sat in front of the stove to watch the fire. After 40 minutes, he lifted the lid and put the radish in and simmered for 20 minutes before adding salt.

After learning how to make beef stew with radish, Jiang Xiaoyu began to learn to cook other stewed radish dishes. The third dish he learned was radish and pork ribs soup.

Bring water to a boil in a pot, then pour the cleaned pork ribs into the water and blanch. Jiang Xiaoyu took out the blanched ribs and washed them, and then put them in a basket to drain the water.

Jiang Xiaoyu slowly cut the **** and garlic into slices, the shallots were cut into four-centimeter lengths, and the shallots were cut into chopped green onions.

After cutting the ingredients, Jiang Xiaoyu washed the pot that boiled the water to fry the ribs, then poured clean water into the pot, then poured the blanched ribs into the pot, and added garlic and ginger. , star anise, bay leaves, salt, mix well and start to stew.

The white radish was cut into five-centimeter **** by Jiang Xiaoyu without peeling at Su Qiao's request. When the ribs in the pot are boiled and simmered to six or seven points, put the white radish in the pot and cook it. Remove the spicy taste of the white radish, remove the white radish for use, and drink the white radish juice directly. After the white radish tastes, you can put it in a bowl, sprinkle with chopped green onion, and the white radish stewed pork ribs soup is ready.

－－－－－－off topic－－－－－

Recommend a friend text:

Meng Po has an appointment: Three Lives and Three Worlds

There are thousands of calamities in the world, only love calamity, this calamity has never been unavoidable!

The two met in Cangwu Mountain in the last life, creating a love-hate entanglement for three lives and three lives!

He doesn't know her identity, and she doesn't know either.

That year, he said that he searched all over the world, but he could not find a Meng Jin!

That year, the scorching peach blossoms were all over the sky, and the love was determined to meet the whiteheads for three lives!

That year, she was standing on the tower in red, looking at the welcoming team, wearing red makeup for ten miles, but not for her...

That year, when she was arrested, he looked on with cold eyes, and she looked at him and laughed, and jumped down from the tower in front of him...

She died with hatred and would rather jump into the Wangchuan River for a thousand years than drink Mengpo soup to be reincarnated. He returned to the Immortal Class, searched all over the world, searched all over the eight wastelands, and looked for her figure everywhere!

Taozhiyaoyao, scorching its flowers, can Sansheng Sanshi continue to lead the way?