When cooking soup, it is important to simmer slowly in a low heat, while fried meatballs need to be fryed quickly. In this way, the fried meatballs can be golden and smooth in color.

Du Heng prepared a bowl of minced meat, which contained seasonings such as onion, ginger, cooking wine and soy sauce. In order to make the meatballs more delicate and smooth, he chose front leg meat that was four-point fat and six-point thin.

A duck egg was added to the meat filling, which would make the fried meatballs tender and smoother.

The stirring was so strong that the meat filling began to stick to its hands. He raised the fire in the stove. The pot had just fried the chicken crisps for Xiaoxiao, and the oil had not completely cooled down.

Du Heng took a pair of long chopsticks and stood beside the stove. As the oil temperature was almost the same, he stretched one end of the chopsticks into the oil pan. The part where the chopsticks were soaked in the oil pan, fine bubbles appeared, and at this time, the meatballs could be put.

But at this time the meatballs were just a bowl of minced meat. Ordinary people must make their hands greasy if they want to rub meatballs.

Du Heng had a clever trick, his clever trick was a round wooden spoon. He washed his hands, reached into the bowl with one hand and used force. The minced meat in his palm squeezed out from the tiger's mouth to form a uniform ball of ball.

At this time, just use a spoon to gently scoop up the meat ball and put it in the oil pan to fry it, but Du Heng had an extra process before frying.

He needs to apply a layer of beaten protein liquid on the meatballs, so that the color of the meatballs will look very good. And a plate of meatballs will be put into the pot at the same time, so that it will be better controlled when lifting.

Next to the minced meat bowl is a large white porcelain bowl, with half a bowl of egg white at the bottom. The beaten egg white has a little foam on it and exudes a little fishy smell. This is not the egg white of salted duck eggs, but he bought a lot of fresh duck eggs. However, the Zhou family shop is not left, and the quantity he bought is far less than that of salted duck eggs.

The wooden spoon rolled around the egg white bowl with the meatballs, and then Du Heng took it to the clean plate next to him that had been prepared long ago.

I saw that he was very fast, and soon nine meatballs with uniform size and rosy color were placed on the plate.

At this time, the oil temperature in the pot reached the best state of frying. He picked up the shallow-mouth plate and poured nine meatballs into the oil pan.

The calm oil pan immediately boiled, and the sound of prickly oil bubbles bursting sounded in the kitchen. White oil smoke came out of the pot, and the formation in the kitchen began to work, quickly taking the oil smoke away.

The foam in the pot starts very large, but it will gradually become smaller. The meatballs sink to the bottom of the oil pan, but there are surging oil flowers around each meatball, and Du Heng can easily find their location.

At the beginning, do not turn the meatballs into the oil pan easily, otherwise the meatballs will not be round if they are broken. Moreover, the oil temperature for the fried meatballs must be high, otherwise the oil in the pan will have a lot of white foam, and the foam will not even burn people next to the stove.

Du Heng was very cautious. While making the next plate of meatballs, he paid attention to the movement in the pot. A bowl of minced meat can make eighteen meatballs. Du Heng made it first for everyone to taste it. If everyone doesn't like the taste, he can improve it.

But he obviously was too worried. Before the first pot of meatballs came out, the rich meat fragrance filled the yard.

Xiaoxiao jumped to Du Heng and almost squeezed over the uncleaned bowl of meat.

Du Heng was shocked: "Xiaoxiao! Next time I'm frying something, you can't jump up. The oil temperature is very high, and it will be troublesome if you accidentally fall in and burn it. Do you know? The burn is very painful!"

Xiaoxiao tilted his head and looked at Du Heng, his attitude seemed perfunctory. He did not nod until Du Heng had a stern face.

Du Heng carried Xiaoxiao down the stove: "It's fried and can't be eaten yet, and it's still necessary to cook it again. Don't worry, it will be fine soon." Xiaoxiao was anxious. He stretched his neck and seemed to want to jump a second time.

Du Heng had no choice, so he fucked the long chopsticks and waved to Xiaoxiao: "Jump up again, I can only suck you." Xiaoxiao shrank his neck pitifully and rolled to the chair next to the dining table and squatted.

Du Heng was considered to be clean. He used the lid to pick out the first plate of nine meatballs. The fried meatballs exuded a strong aroma of meat. Du Heng couldn't help but take a deep breath. It's been a long time since it was fried!

The second plate of meatballs was quickly fried out of the pot. Eighteen golden meatballs were piled round in the plate, smelling fragrant and looking good.

Du Heng filled the excess oil in the pot in a jar. The oil that had been fried after the meatballs could be used. In the future, it would taste good if you stir-fry a vegetarian dish and fry some spring rolls.

Du Heng left a little oil in the pot, and he poured the meatballs into the pot. This time he added seasonings, and after adding sugar and soy sauce, he also added wine and boiling water.

Xiaoxiao chirped unsatisfiedly, Du Heng knew what Xiaoxiao meant. Xiaoxiao said that the meatballs were not as fragrant as they were when they were just fried. Du Heng explained: "Just just now, the meatballs were just cooked on the surface and were still raw inside. If you want them to be fried inside, the inside will be burnt. Don't worry, you will have delicious meatballs later."

Du Heng covered the lid of the pot, took out the kelp soaked in the pool and cut it into long strips, and then walked down the corridor with the kelp.

The casserole in the corridor has been on for a while. Du Heng opened the lid of the casserole and looked at it. He exclaimed in confusion. In the past, blood foam would float on the soup when stewing bone soup. Why didn’t the ribs see blood foam this time?

However, the soup color looked normal, so Du Heng poured the kelp into the casserole with confidence. The slightly boiling soup pot cooled down when it encountered cold kelp. Du Heng stirred the kelp evenly with a spoon and covered the lid of the casserole.

At this time, a dog barking came from outside the door, and Du Heng walked out of the yard and looked west. He saw a big yellow dog running from the door of Jing Nan's house: "Wo Wang Wang Wang--"

When Du Heng saw Dahuang, he knew that there was one more person having lunch today. Dahuang soon ran to Du Heng, and his curled tail shook the wind. It stretched its front paws forward and its butt was raised back, as if it was paying tribute to Du Heng.

Du Heng touched Dahuang's head: "You're such a coincidence that you've come here. I'll have big bones to eat at noon today." Dahuang jumped happily when he heard this: "Wool wool wool—"

Du Heng smiled and said, "Where is the old knife?" Dahuang looked at the direction of Feng Guixing Palace.

Du Heng nodded: "I understand. You and Lao Dao stay for lunch. I'll add another dish." Dahuang was happy and jumped up and down around Du Heng.

Du Heng touched Dahuang's head: "You go find Lao Dao first, come here to have dinner later." Dahuang ran towards Fengguixing Palace after hearing this. Du Heng smiled and said, "The village is spiritual, and the animals raised are so smart."

Du Heng cleaned the spiritual rice and put it in the pot. He wanted to stew a pot of spiritual rice, and steamed salted egg white meat patties on it.

The minced meat used in the meat patty and the minced meatballs were chopped together. Du Heng left half of it to prepare for steamed meat patty.

There were too many egg whites for salted duck eggs before, and if they were added, it would be too salty. Du Heng only scooped out a spoon and it would be almost done. The remaining egg whites were carefully collected by Du Heng, and he might be able to make other dishes.

The method of making meat patties is not complicated, it is similar to making meatballs. Du Heng poured the egg white that he had not used to make the meatballs just now into the minced meat, and then added salted egg white.

The salted egg white is very salty, so you don’t need to add salt. In addition, soy sauce and other salty seasonings cannot be added.

Du Heng mixed the egg white and minced meat together, fearing that he would not be able to master the saltiness, so after mixing it for a while, Du Heng licked the skin of the minced meat accidentally stuck to the back of his hand.

The skin will have the flavor of seasonings in the minced meat. The taste is not very good at this time, but this trick will allow Du Heng to taste the saltiness and whether there is any seasoning.

After confirming that the saltiness was fine, Du Heng found a deep-mouthed plate.

Originally, when making steamed meat patties, they would press the meat patties into a round shape, and there would be a salted duck egg yolk on the top. However, when the duck egg yolk was used up, Du Heng was ready to make a simple version of the whole meat patties. He brushed a layer of oil on the bottom of the plate and evenly spread a layer of minced meat on it.

He took out the steamer and cleaned it, then opened the lid of the rice cooker. The steamer was tic-tac-shaped, with eight feet pressing against the surroundings of the iron cooker. Even if three or four dishes were steamed on it, it was still stable.

Du Heng placed the plate on the side of the steaming rack, and the empty position. He would leave it for the meatballs later. The meatballs in the steamer in the rice pot will have the aroma of rice grains, and the meatballs that just came out of the pot lack this taste, and they always feel that something is missing.

After finishing the meat pie, Du Heng opened the pot and looked at the meatballs. He saw that the meatballs were stacked on the bottom of the pot, and the soup next to it was less than half of the meatballs.

The moment he opened the lid of the pot, Xiaoxiao jumped to the stove with a whistle. This time Du Heng couldn't pull it. Xiaoxiao stretched out his neck and took away a meatball in one bite.

Du Heng:!!

He was almost scared to death. Why is this child not light or heavy? Such hot meatballs can be peeled off even after peeling them!

Xiaoxiao grabbed the meatballs and squatted on the stove with the meatballs in her mouth. Du Heng saw his tender yellow mouth with the meatballs in his mouth, and he slapped Xiaoxiao's butt helplessly: "Is it hot? Isn't it allowed next time! You won't let you eat it, are you as for it?"

After hearing this, Xiaoxiao jumped off the stove and headed straight to the yard gate.

Du Heng followed Xiaoxiao: "Where are you going?" Xiaoxiao stood at the door and raised her wings and pointed at Fenggui's palace, chirping twice.

Du Heng immediately understood what Xiaoxiao meant: "You want Fenggui to be the first to taste this, right?"

Xiaoxiao nodded, Du Heng waved his hand with a smile: "Go, let them come to have dinner later." Xiaoxiao slapped his wings and went into the grass.

Du Heng thought that if he had time, he wanted to clean up the weeds at the door, and the grass grew taller than him.

Du Heng returned to the kitchen and put the meatballs in the rice cooker and steamed them. Today, he would eat here with a knife. Du Heng thought, add another braised pork. They are all big men. Even if each person can only eat two bowls, there will not be much left in the dishes he cooks.

Du Heng took out the meat of mountain paste and took a piece of pork belly. The meat of mountain paste is no more than the pig raised from feed. It is said to be pork belly. Du Heng counted and the piece of meat he took out had seven layers of skin. This kind of meat must be delicious when made into braised pork!

He likes to eat braised pork made by his father the most. The strong oily red sauce tastes sweet but fat but not greasy. No matter where he goes, he feels that the taste of his father is the best.

The braised pork made by his father will be bundled with straw, and a piece of meat will be two taels. A piece of big and delicious piece will be eaten with a bite of delicious lips and teeth. The skin will be crispy and crispy.

Du Heng estimated that the piece of meat in his hand was only cut into more than a dozen pieces of meat. However, it took time to make braised pork, and they might have to wait until half of the meal before they could enjoy the delicious food.

But the show is not too late. Du Heng thinks that if he can eat a bite of authentic braised pork, he can wait for an hour.

The author has something to say: I will say a few more words: When frying something, the oil temperature must be up, otherwise the oil will bubble and overflow out of the pan. I turned over the car twice when I grew up. The first time I fry the tiger-skinned eggs, and I saw the oil flowers coming out, and I was in a hurry. The second time was to fry bullfrogs, and I took a bowl of cold bullfrogs and left a shadow on me. I decided not to like bullfrogs for the time being.

By the way, I will have to put on the clip tomorrow. There is no update in the morning, so don’t wait. By the evening, I will leave you a surprise~~

There may be a kiss saying that Du Heng’s cooking is not authentic, but I think there is no authenticity in cooking. The taste at home is the most authentic and irreplaceable~~
Chapter completed!