sjar Chapter 248: There is progress, this time the tutor did not leave
Chapter 248: There is progress, this time the tutor did not leave
After changing the chicken soup into another pot, the blueberry juice has gradually become thick and the yellow rock sugar has completely melted.
Zhao Xiaojing stir-fried it a few more times, added a little honey, then turned off the heat, squeezed in the juice of half a lemon, and then put it aside to cool, and also turned off the fire that was steaming the yam.
While waiting for the fish to cool, Zhao Xiaojing tore the oyster mushrooms, added salt and mixed them, then put them aside. She then neatly gutted the sea bass in the basin, scraped off the scales, washed it carefully, cut off the head and tail, removed the excess part in the middle, and made cuts. Then she added green onion, ginger, cooking wine, and a little salt, and marinated the fish head and tail together to remove the fishy smell.
After finishing all this, Zhao Xiaojing saw that the time was almost up, so she turned off the fire that was cooking the ribs, took out the ribs, put them aside to control the moisture, and then began to prepare the egg batter for the oyster omelette.
Although ingredients like fish and shrimp are alive and need to be processed by her herself, there are various choices of oysters, including large live ones that need to be shelled by herself. However, the small oysters that Zhao Xiaojing chose, which were only half the size of a finger, had the oyster meat pried out directly and filled a whole basket.
Zhao Xiaojing took a large bowl from the side, put sweet potato flour and appropriate amount of water into the bowl, and stirred evenly into a slightly sticky, smooth and uniform paste.
Then add chopped garlic sprouts, chopped garlic, minced ginger, salt, chicken powder, pepper, and an egg to the sweet potato paste.
After stirring again, add the oysters, stir evenly and set aside. Zhao Xiaojing also beat two eggs, added a little salt, stirred and set aside.
At this time, the pickled oyster mushrooms had released a lot of water. Zhao Xiaojing poured out the water and squeezed it dry with her hands, then poured the oyster mushrooms into the prepared batter and stirred them.
There were thirty-seven minutes left on the timer.
Zhao Xiaojing took a glance, took another cooking pot, turned down the heat to boil water, then took the yam out of the steamer, put it in a container, added a little sugar and milk, and crushed it into a paste with a spoon.
Then put the pureed yam on a plate and arrange it into the shape of a hill. Then use a fork to scratch from the bottom to the top. After creating the shape of the mountain, pour the prepared blueberry jam on the top of the yam puree, and then take two mint leaves and insert them on the top of the mountain for decoration.
After a cold dish was ready, Zhao Xiaojing calmly opened the lid of the cooking pot which had not yet boiled water, put a spoonful of salt into the water, and after it melted, added onion, ginger, and Huadiao wine. Then she turned on high heat, and when there were small bubbles in the pot, she poured in the shrimps that had been raised on the side. After the water boiled, she immediately turned off the heat and fished them out.
While the shrimps were drying, Zhao Xiaojing began to prepare the blanching sauce.
Zhao Xiaojing carefully considered the amounts of chopped green onion, chili pepper, minced garlic, coriander, light soy sauce, balsamic vinegar, sugar, and sesame oil and prepared a small bowl of sauce.
Zhao Xiaojing took out a large plate from the cupboard, placed the dipping sauce in the middle, and then arranged the cooked shrimps in a circle around the plate.
Another seven minutes passed on the timer.
Zhao Xiaojing picked up another pot, poured half a bucket of oil into it, turned on the fire and slowly heated it up.
I also took another pot and started boiling water at the same time.
Then heat up some oil in a pan, add a little more oil, add onions, scallions, bay leaves, star anise, Sichuan peppercorns, angelica dahurica, and cardamom and fry slowly over low heat.
While waiting for the ingredients to turn browned, pour the cut lotus root slices into boiling water and blanch them, then remove them from the pot.
At this time, the temperature of the oil pan increased. Zhao Xiaojing picked up a large colander, poured the oyster mushrooms in and fried them lightly. When they were shaped, she took them out immediately, then turned down the heat and kept the temperature of the oil pan rising slowly with the smallest flame.
At this time, all kinds of seasonings in the other pot had been fried until they were brown and slightly dry. Zhao Xiaojing used a colander to scoop out all the fried ingredients in the pot and also poured out half of the oil for later use.
Then add the other half of the oil to dried chilies, bell peppers, bean paste, soybean paste, Sichuan pepper, rock sugar, and fermented black beans and stir-fry until fragrant. Pour in the dried pork ribs and stir-fry until they are well-seasoned. Then Zhao Xiaojing takes out the matching small pot and alcohol stove, lights them up and turns to medium heat. Add the other half of the oil to the pot, put raw onions on it, put the pork ribs in, and garnish with a few coriander leaves on the top.
There were twenty minutes left on the timer.
Zhao Xiaojing opened the lid of the beer duck, poked it with chopsticks, then added salt and green and red pepper segments, stir-fried it for a few times and turned on high heat to reduce the sauce.
Four of the ten dishes have been completed, and the remaining six are halfway done.
There is plenty of time, but order is important.
There is no system microwave oven here, so it is impossible to restore the taste of the dishes just out of the pot with just one click. Zhao Xiaojing can only make it based on the degree of impact of the passage of time on the taste.
Zhao Xiaojing opened the lid of the beef stew pot, added salt, stir-fried it for a few times, then put in the tomatoes that had been chopped into large pieces. Then she turned on medium heat and simmered while the sauce dried.
Then wash the marinated sea bass, put it in the steamer and prepare a simple sauce.
Afterwards, Zhao Xiaojing changed to a ceramic pot, added chopped ginger and garlic after the oil was hot, and after sautéing, added the blanched lotus root slices and stir-fried for 20 seconds. Then added salt, chicken essence, white vinegar, and half a spoonful of sugar, then turned to high heat, stir-fried for another 30 seconds, added chopped green onion and chopped red pepper, and after flipping the spoon a few times, it was served with a crispy texture.
Put the shaped oyster mushrooms into the oil pan and fry until golden brown, then take them out and put a piece of wax paper on the bottom of the plate and sprinkle with the prepared pepper and salt.
There are only ten minutes left.
Zhao Xiaojing opened the chicken soup pot, added salt and wolfberries, covered it and turned off the heat, then turned off the heat of the pot where the sea bass was steaming.
Then heat the oil in a pan again. When the oil is hot, slowly pour the mixed oyster paste from the middle to the edge along a circle, and fry it as thin as possible. After the oysters are shaped, shake the pan continuously to ensure that the oysters are heated evenly.
After one side is fried, use a large flipping spoon to easily turn the fried oysters over. Pour the beaten egg liquid along the edge and flip it over. When both sides are golden brown, remove from the pan and serve on a plate. Put the finished sweet and spicy sauce in a small bowl on the side.
Five minutes left.
Zhao Xiaojing heated up the cooking oil used when cooking spare ribs, took out the steamed sea bass from the steamer, poured the prepared sauce on it, then placed chopped green and red peppers and shredded green onions on its back and poured more hot oil on it.
Finally, turn off the heat and serve the beef in a nice soup bowl.
Zhao Xiaojing glanced at the timer and saw that there were still two minutes left.
After quickly placing ten dishes on the table at one side, Zhao Xiaojing stood still.
Then I watched the virtual teacher appear out of nowhere, frowning seriously, and looking around at the dishes on the table.
Beer duck, dry pot spare ribs, lily and lotus seed chicken soup, tomato beef brisket, steamed sea bass, blanched shrimp, mushrooms, stir-fried lotus root slices, oyster omelette, and blueberry yam.
Zhao Xiaojing prepared ten dishes for the eight-person meal, seven meat dishes and three vegetarian dishes, including steamed, roasted, braised, stewed, fried, stir-fried, and deep-fried dishes.
After looking around, the instructor slowly sat down, picked up the bowl and chopsticks beside him and began to taste the food.
Zhao Xiaojing's nervous mood relaxed a little.
There was progress, and this time the tutor didn't just leave.