"Okay, I'll keep watch here."

Shen Jiayue handed the racket to Chen Yuanyuan, who was returning from visiting relatives, put on her down jacket, gathered around the table at the door of the kitchen, lowered her head and smelled it, and said with a smile:

"It smells so good, Dundun has a good taste."

Seeing Lin Xu busy washing pig heads in the kitchen, this girl leaned on the door frame and told Lin Xu about Dundun's outsmarting of the big cock just now:

"Dundun underestimated the enemy and was pecked, so he ran to the pig pen, pushed the shovel down and smashed it into the iron cage, which was considered revenge...Xubao, what do you think is the best way to eat the two chickens here?"

How to eat?

Lin Xu asked with a smile:

"Are you still ready to help Dundun vent your anger?"

"Yes, after all Dundun is my good son. As a mother, I definitely can't watch my child suffer."

Lin Xu originally wanted to say that he can cook it however he wants. No matter how he arranges the big cock, it will not taste bad. However, before he could say anything, he suddenly remembered that the day before his wedding, his master taught him how to make Tai Chi chicken porridge.<

/p>

At that time, a side mission of [Five-color Chicken Porridge] was also triggered, which required completing it before midnight on New Year’s Eve to reward you.

Originally, Lin Xu wanted to show off his skills to his family, but because he got busy when he came back, he completely forgot about it.

Now that I think about it again, I feel that even though it is expired, I still need to make this five-color chicken porridge, even if it is just to practice my skills, I have to try it.

Thinking of this, he smiled and said:

"Tomorrow I will make chicken porridge. Master made Tai Chi chicken porridge last time. Didn't you all praise how delicious it is? This time I will make a five-color chicken porridge, changing it from Tai Chi to five colors. Let's see how it goes."<

/p>

When Shen Jiayue heard this, she immediately became interested:

"Okay, okay, I didn't eat enough last time. I wanted you to make it for me again, but it was so delicious that I forgot about this one... You can make more tomorrow, I want to drink it to my heart's content

."

This girl is not a big porridge drinker.

But as for chicken porridge... the more the merrier, of course.

And the chicken porridge in five colors makes people look forward to it just thinking about it.

Lin Xu washed the pig's head clean and started to remove the bones and meat with a kitchen knife. Shen Jiayue waited for a while for the chicken porridge. Perhaps the fish meat had dried enough that it was no longer burning her mouth, so she took it to the restaurant and let Dundun taste it.

"Hey, these two big pig heads look really impressive."

Shen Guofu, who had nothing to do, strolled around the reservoir with Han Shuzhen for a while. When he saw the pig's head being played with at the kitchen door, he was immediately greedy.

"When will you start doing it?"

Lin Xu said:

"I'll take off the bones now, soak them in cold water overnight, and get up before dawn tomorrow morning to stew them. I'll be able to eat them at noon."

In cooking, the most important aspect that cannot be saved is time.

It must be stewed for five hours before the pig head becomes tender and delicious.

"That's all thanks to Xiaoxu. If nothing else, we elders can still help, but we really can't cook..."

Shen Guofu chatted for a few words and asked in a low voice:

"What's for dinner? What's left over from last night?"

Lin Xu looked at the leftovers in the cold vegetable cabinet and said:

"There is also a pot of big bones with soy sauce, a small pot of raw baked fragrant taro, a portion of fish head in an iron pot, half a pot of pig's feet stewed with soybeans, and half a pot of pickled cabbage stewed with white meat..."

Shen Guofu swallowed:

"Heat up the white meat of pickled cabbage and big bones with soy sauce, and heat up the taro. Your grandma likes to eat this kind of soft and glutinous vegetables... By the way, Xiaoxu, take the time to make some snacks, preferably sweet ones, for a walk I always want to eat something when I’m here, but I don’t know what to eat..."

I'm not very good at this kind of self-proposed composition... Lin Xu muttered in his heart and said with a smile:

"Tomorrow, I will make some snacks for our family to try."

This chapter is not over yet, please click on the next page to continue reading!

"Okay, then I'll go to the restaurant to warm up by the fire, and you can continue your work."

After Shen Guofu left, Lin Xu smiled and felt that his father-in-law regarded Longqi Mountain as a small paradise to hide from the world. If he wanted to eat snacks, he could just drive there and buy them. There were many kinds and the taste was good.

If you let yourself do it...

Lin Xu really doesn’t know what to do.

He planned to finish deboning the pig head first and wait until tomorrow to make snacks or something. He just wanted to ask everyone for their opinions on what would be better.

Just before I started, I had already redeemed it in the Points Mall for the perfect method of grilling a whole pig head.

The reason why I spend points to redeem is because every time I cook this kind of Huaiyang cuisine, the points for the Huaiyang cuisine branch task will rise sharply, which is more cost-effective than cooking other dishes.

In addition, a chef should not stop at what is right in front of him, but should explore more.

Find the key points that make the perfect level a step further than the excellent level, so that when you make similar dishes, you can also use them by analogy, and you can even try dishes like grilling a whole beef head later.

When it comes to cooking, you have to keep trying so that you can make more delicious food.

Soak the deboned pig head in cold water. As for the deboned pig head, put it into the stewed meat soup for marinating. If you want to gnaw the bones later, just gnaw on the bones.

After finishing these tasks, he started to prepare dinner.

Pour the big bones into a large rice cooker, add the original soup used to stew the big bones, and continue to simmer.

Sauerkraut and white meat are dishes that become more delicious the hotter they are. Put them on the stove and simmer them in an iron pot over low heat.

We were supposed to eat dumplings tonight as usual, but thinking that everyone might get tired of them, Lin Xu steamed a lot of rice in a steamer.

Rules are dead, but people are alive.

You can eat whatever you want, there is no need to follow the tradition of eating dumplings.

I only ate them two or three times a year in the past year, and dumplings are at the top of the northern dining pyramid, so everyone tried every means to eat dumplings during the Spring Festival.

But now that we are rich in material, we no longer need to eat dumplings every day.

After the rice was steamed, Lin Xu put the taro and the casserole on the stove, added the cooking sauce, turned on a low heat, and heated the taro again.

In order to prevent everyone from getting tired of eating meat, Lin Xu also made a portion of boiled cabbage heart and a portion of garlic spinach.

These hot dishes plus a variety of braised chicken dishes are probably enough.

Then Lin Xu took out the cold noodles and dough from the refrigerator, cut them into strips, beat a few more eggs, washed a small handful of rapeseed, and cut some shredded carrots.

When ready, start making fried cold skin.

He originally planned to fry it with sliced ​​meat, but considering there are so many meat dishes, there is no need to add meat to the stir-fried cold skin, otherwise every dish will be greasy and unhealthy.

Heat the oil, pour the cold skin into it, spread it out, and fry it until the surface of the cold skin becomes charred.

This can not only increase the fragrance, but also make the cold skin taste chewier.

After frying, put it out, then pour the oil again, pour the egg liquid in, add green vegetables and cold skin after solidification, and start seasoning, add some light soy sauce, dark soy sauce, white sugar and other condiments.

When it's almost out of the pot, add some chili oil to add a spicy flavor to the cold skin.

Stir fry evenly, remove from the pan and serve on a plate.

The cold skin and noodles were fried separately, the uncle who was visiting relatives also drove back, and dinner started.

Before Shen Guofu ate, he was still complaining to Chen Meiliang and others that he had been eating meat all these days and was a little hurt.

But as soon as he sat down, he picked up a pig spine from the basin containing the big bones and started to chew on it.

When Shen Jiayue saw it, she put down her chopsticks, picked up a fan bone and started to chew on it.

Chen Yuanyuan looked at the oily appearance of the big bones and said curiously:

"Aren't you tired of eating it?"

“You won’t get tired of it, it’s delicious.”

Chen Yuanyuan shook her head, feeling that human beings have different preferences, and I just feel tired.

She held the rice, spinach and lettuce and ate it. Occasionally, she picked up some sauerkraut that was added to the pot with chopsticks. She thought this was a delicious addition to the meal.

Occasionally, you can find a piece of blood sausage in the sauerkraut, which tastes delicious and very enjoyable.

While eating, Shen Jiayue said:

"Tomorrow there will not only be roasted whole pig head, but also chicken porridge, but this time Xubao plans to make five-color chicken porridge, which has three more colors than Master's Tai Chi chicken porridge. Everyone will wait and see!"

This girl is a husband-show-off maniac. Even in her own home, she wants to show off Lin Xu's advantages as much as possible.

Lin Xu smiled and said:

"It may not be possible, I have to try it first."

He took a bite of the stir-fried cold skin. The chewy texture and salty taste made him feel like eating fried rice noodles at a street stall. If he added a few skewers of grilled lamb and a few garlic oysters, it would feel more like a street stall.

While eating, he remembered the snacks Shen Guofu wanted to eat and asked:
To be continued...