Chapter 1244 Coexistence

The two aunts Shuoshan who had been paying attention to the movement here stared at each other.

"What's going on? Ni'er is still cooking on our mountain?"

"Isn't it because I want to greed for us?"

"What are you afraid of? We have the white buns, bacon and eggs that we gave us. Who would be greedy for their steamed buns?"

"Yes, we have to listen to that person. If we contact these people, we will be done. We must not be curious."

"But, then... that girl is so old, and her knife skills are really good."

"What's good? It must be because life at the foot of the mountain is bad. She has exercised since she was a child... No, what is that?"

The two of them were chatting and watching what the people below were doing. As a result, the more they watched Ke Baijia cook, the more they became more and more obsessed.

"Go, go and find the old man to hold his head up." This scene would be impossible without their highest leader, the old man to hold his head up, and he would be unable to hold back.

Because of Ke Baijia, she cooked four dishes and one soup.

The one who had been with her since she was reborn, took things out in the sacks, and had all kinds of materials.

Everyone was almost breathless and watched her cook four dishes and one soup.

The four dishes and one soup are: bamboo shoots, chicken slices, clouds and mist meat, roasted duck, and the soup is mushrooms, pickled pork, shredded pork soup. When the boiling water was still rolling, it was obviously a pot of water. She sprinkled some powder into it, and the fragrance instantly came to her face. The two locals closest to the soup pot swallowed at the same time.

Gudu.

Gurgle.

The tumbling water and the high temperature spread the fragrance even further.

Looking at the dish again, I said that it was about asking about the politics of the mountain bamboo shoots, and stew the bamboo shoots with ham bones and fresh pork bones, add sausages and mushrooms in the middle, and remove the bones and put them on the plate after they are mature.

The dishes include three colors: red (sausage), brown (shiitake mushroom), and creamy yellow (spring bamboo shoots). The bamboo shoots are stewed with flavour and crispy texture. They have mixed aromas such as sausage, mushrooms, etc.

Bamboo shoots are a delicacy in Hui cuisine. The mountain shoots are the most tender among all the bamboo shoots, but not fragrant enough. Adding sausages, mushrooms, etc. to increase the fragrance, it makes up for the shortcomings. When the dish was just served, Ke Baijia was also refreshing and took the chopsticks to divide it.

Originally, those who were only prepared for four pairs could only get a triple pair. She and Brother Zhenqing used one pair, those two officers used one pair, and then two local leaders used one pair.

If you say something to Ke Baijia, you will taste it, and the dishes on the plate will be one-third less.

...

Ke Baijia silently picked up a large chopstick for Brother Zhenqing.

Shang Zhenqing was stuffed with a slightly hot mouthful of bamboo shoots, and happiness and pain coexisted.

Ke Baijia was making the second dish when Gudu’s first dish. Remove the white tendons from the chicken breast and slice them into thin slices of four centimeters. The walnut shelling kernels are soaked in warm water, peel off the skin, and fry the walnut kernels into light yellow in oil. Pour into a colander to drain the oil, let it cool, remove the winter bamboo shoots, cut off the old roots, wash, cook, put the chicken slices into a bowl, add a small amount of salt, mix gently with half a bottle of rice wine, then add egg white, and a little dry starch to mix.

Put a portion of walnut kernels on each chicken slice and wrap it into small ball mushrooms with a diameter of two centimeters, ham and cooked bamboo shoots into serrated slices.

Put the wok on high heat, add cooked lard, and heat until 50% hot. Put the walnut chicken into the pot to remove oil. When the outer skin is straight, pour in a colander to drain the oil.

Leave the base oil in the original pot, add mushrooms, bamboo shoot slices and stir-fry, add 50 ml of chicken soup, sugar, salt, rice wine, and MSG, mix with wet starch and thin the thickener, then add ham and walnut chicken balls, turn it over twice, drizzle with sesame oil, and then put it on the pan and put it on the plate.

?                                                                                                                                                                                                                                                              �

?

?????

(End of this chapter)
Chapter completed!