At this time, in the kitchen of the Shen family villa, Shen Baobao was scrubbing the oranges he had just selected with a brush, while Lin Xu was carefully smashing the chicken breasts on the eucalyptus board with the back of a knife.

If it were an ordinary wooden eucalyptus board, it would have to be smashed with a piece of pigskin.

Otherwise, it is easy for sawdust to be mixed in.

However, the material of my father-in-law's vegetable dumplings is better and does not shed crumbs, which saves Lin Xu the trouble of putting pig skin on it.

At this time, Aunt Liu was leading two nannies to follow Lin Xu's instructions, soaking when it was necessary, changing the knife when it was necessary, and blanching when it was necessary.

"Xiao Xu, I'm done here. Is there anything else you need me to do?"

Aunt Liu has received professional cooking training and her cooking skills are not bad, otherwise she would not be hired by the Shen family as a nanny who specializes in cooking.

Lin Xu said:

"Auntie, please help me beat ten egg whites and beat them directly into foam."

One piece of chicken breast can make just one serving of Snowflake Chicken Chowder, and each serving requires five egg whites.

There were many people today, and this dish was eaten with a spoon. One portion was not enough, so Lin Xu directly prepared two portions.

There are two ways to use egg whites in this dish.

One is to add the egg white directly to the minced chicken without beating it. The dish produced in this way will be in the shape of fish roe, and the particles will be relatively broken.

After beating the egg whites, the dishes will be in the shape of clouds, which will make them look better.

When Aunt Liu heard this, she took a small basin and went to beat the egg whites.

Lin Xu used a kitchen knife to carefully pour the minced chicken breast into the basin, and then added a small spoonful of salt and a small spoonful of white pepper.

After stirring evenly, add the stock brought from the store.

Adding stock can make the dishes taste better and have a richer aroma.

If there is no broth, you can use onion and ginger water instead, but relatively speaking, onion and ginger water is a little bland.

Add the broth in small portions and beat the chicken until it becomes white.

When he was done, Aunt Liu also used a whisk to beat the egg whites.

Master once said, never refuse the convenience brought by technology, Lin Xu always kept these words in mind.

Although technology cannot replace smashing meat paste, beating egg whites is no problem. If we have to stick to the dogma of purely handmade dishes, then Chinese food will never develop.

Pour some of the prepared pea starch into the minced chicken meat, stir evenly to fully combine the meat and starch, and then pour the meat into the beaten egg whites.

After being beaten, the egg whites are all in fine foam, white and delicate in color, and look a bit like cream.

Pour in the meat and stir evenly to allow the two kinds of meat to blend together.

With the addition of egg white, the volume of the meat lake that was originally only a little bit on the pelvic floor suddenly increased a lot.

This is why one piece of chicken breast can make one dish. The egg white added to the volume after beating is too much.

If there were no egg whites, a dish would require at least two chicken breasts.

After adjusting the meat lake, Lin Xu put the prepared ham into the pot and boiled it in water.

Boiling in water can evaporate the fermented smell in the ham and also precipitate excess salt, making the ham more fragrant and more delicious.

As soon as the ham was cooked, Chen Yan, dressed like a supermarket order clerk, walked into the kitchen:

"It looks like everything is ready. Then wait, I will go upstairs to change clothes and let Chef Chen lead you to complete today's reception task."

She strode upstairs like a middle school girl.

Baobao Shen, who was washing the oranges, pouted:

“I don’t even know how to make steamed orange eggs, but I still have the nerve to say that I’m a head chef and a useless chef.”

After finishing talking, she asked Lin Xu:

"Xubao, where are you going to speak from later? I forgot again!"

Lin Xu came over, picked up an orange, pointed to the upper third of the orange and said:

"At about this position, use a spoon to scoop out the pulp inside, add some sugar and beat into juice, then beat the egg liquid and juice together according to the ratio of 1:1.5, and then pour the beaten egg liquid into

Put it in the peel and steam it for a few minutes."

The preparation of steamed orange eggs is relatively simple.

Of course, it can also be more complicated, such as peeling out the orange pulp bit by bit and adding it to the egg liquid, so that the steamed egg tastes better.

But considering the cooking skills of Shen Baobao and his sister-in-law, he wisely did not suggest this.

Soon after, he took out the cooked ham.

After cooling, first cut the lean meat into thin slices of about one millimeter, then cut into filaments, and finally cut the filaments into small particles slightly larger than sesame seeds.

You can't chop it in this step, you have to cut it. The more chopped it is, the better the effect will be.

At 11 o'clock in the morning, after all the dishes were prepared, Lin Xu set up the wok and started cooking.

In order to prevent black stars from frying other vegetables in the pot, Lin Xu first fried the snowflake chicken.

In Chinese cooking, this kind of minced meat dish is more difficult than ordinary dishes, because during the frying process, the minced meat is easy to melt and stick to the bottom of the pot.

And as the stove continues to heat up, the meat paste stuck to the bottom of the pot will eventually be burned and turn into black stars and black spots mixed into the dishes. Not only will the dishes lose their appearance, but it will also make the dishes full of rich flavor.

Lake flavor.

This type of dish is best prepared on a restaurant stove, which has strong firepower and heats up quickly, which can minimize sticking to the pan.

In order to prevent the pan from sticking, Lin Xu put the wok on the stove until it was red-hot, and then added a spoonful of salad oil to slide the wok.

After sliding the pan, pour out the oil, heat it up again, and slide the pan again.

Repeat three times in a row.

Finally, Lin Xu poured out the fat from the pot and poured a large spoonful of white lard into it.

If you want this dish to have a rich egg flavor and a snow-white color, you must use lard, because lard is a colorless fat with a rich texture, which can take the quality of the Snowflake Chicken to a higher level.

Soon, the lard in the pot had melted.

When the oil is hot, pour half of the prepared meat into the pot.

The firepower of small household stoves is weak and it is easy to burn the pot, so when frying, it must be done separately.

Pour the meat into the pot and start pushing it along the bottom of the pot with a spoon.

This method can push out the meat lakes formed under the stimulation of hot oil at the bottom of the pot, making room for the unformed meat lakes.

If we had used the hotel's professional stove, the meat lake would have been formed by now.

But now, it is still half solid and half liquid, and you have to wait a while for the meat lake to completely solidify.

"Wow, is this Snowflake Chicken Nao? It does look beautiful."

Baby Shen came over and took a look, and immediately fell in love with the snow-white color.

Lin Xu quickly stirred the pot with a spoon. It didn't take long for the fat that was there before to be completely absorbed by the meat lakes, and there were also signs of sticking to the bottom of the pot.

Fortunately, all meat lakes have been formed at this time.

He stir-fried the lump-shaped meat lake a few times, then lightly pressed it with the back of a spoon a few times to make sure there were no unformed meat lakes, and then removed it from the pan and put it on a plate.

These meat lakes are in the shape of scrambled eggs.

But it’s snow-white and looks even more attractive.

Lin Xu grabbed the chopped ham and sprinkled it on top. The white meat and the dark red minced ham contrasted beautifully, making it look very high-end.

Lin Xu handed the dish to Shen Guofu who was waiting outside:

"Dad, this dish is ready, you can let everyone try it first."

"Okay, okay, just waiting."

After taking the plate, Lao Shen excitedly carried it to the living room where relatives were gathered. After waiting all morning, he finally arrived at this moment.

Back in the kitchen, Lin Xu saw Chen Yan and Shen Baobao stopping their preparations, and asked curiously:

"What's going on?"

"There are quite a few oranges that have been cut into pieces and there is not enough to count. We plan to go out and buy a few."

"Go ahead, I'll steam these for you first."

When the two sisters heard this, they didn't even bother to change their clothes. They excitedly drove the X1 and went to a nearby large supermarket to buy oranges.

Arriving at the entrance of the supermarket, when parking the car, Chen Yan saw a stall selling pancakes in the alley not far away. She thought that it would be a while before the meal at home, and she had not eaten in the morning, so she said to Baby Shen:

"You go in and buy it. Just pick a big one. I'll buy some pancakes to make a bed with."

"Okay, let's meet at the car later."

After the sisters separated, Chen Yan, wearing a chef's uniform and a chef's hat, quickly walked to the stall selling pancakes.

As I got closer, I realized that the guy selling pancakes was tall and big, probably in his twenties. He was wearing fashionable Bluetooth headphones on his ears, and his head was shaking slightly, as if he was listening to music.

He looks good, and the stall is kept very clean. Maybe he is as good-looking as his brother-in-law and a master of cooking.
To be continued...