Face-slapping 365 style: fast-paced daily life for actresses

Chapter 1145
An Nuannuan took the fish, put it on the chopping board, scratched it twice with a knife, then smeared the fish with diluted wine and salt, stuffed green onion and ginger in the belly of the fish, and put it aside to marinate for a while.

Then, taking advantage of the free time of pickling the fish, An Nuannuan sliced ​​the lotus root, put it into a big sea bowl filled with half a bowl of water, added a little white vinegar to the big sea bowl, and put the lotus root aside.

"Brother, after a while, the lotus root can be poured out of water, washed twice, and I will cook sweet and sour fish now."

An Nuannuan estimated that the fish had been marinated and had a good flavor. After explaining to Chu Xueying, she took the fish and put it on the stove. Sir, the pot was clean. There was no need to wash it. Wait for the water in the pot to boil dry. Pour an appropriate amount of oil into the pot. When the oil temperature reaches [-] to [-]% hot, put the fish into the pot and fry until golden brown on both sides. Then add green onions, ginger and soy sauce. Suddenly, a rich aroma will waft out of the pot. , here Annuannuan and then add water to the pot.

Then bring to a boil over high heat. When the juice is almost gone, add vinegar and sugar, and then heat up the pot.

After the sweet and sour fish is ready, wash the pan and fry the washed lotus root. The lotus root is an easy-to-cook food. Put the salt, green onion, and ginger in the pot, and then put it in the pot.

The last thing is to fry the cabbage. When the cabbage is almost cooked, add the chopped garlic. When the garlic is heated, it will emit a strong fragrance. Chu Xueying smelled the fragrance of the vegetables and couldn't help swallowing hard , fragrant, really fragrant.

Putting the cabbage out of the pot, An Nuannuan put the three dishes on the tray, asked Chu Xueying to carry two bowls of rice, and went back to the hall.

When An Nuannuan appeared in the hall with the prepared dishes, the rich aroma of the dishes immediately attracted other guests who were eating in the hall.

Even Qi Luoheng and Xi Zici, who had already eaten, were attracted by the strong and appetizing aroma.

An Nuannuan and Chu Xueying returned to their previous seats, and put the dishes on the table. At this moment, Xiao Er stepped forward with special eyesight, and took away the tray on the table.

"Brother, please try this sweet and sour fish." After sitting down, An Nuannuan took a piece of meat from the belly of the fish, first dipped it in the soup, and then put it in Chu Xueying's bowl, with a look of anticipation opened the mouth.

Under An Nuannuan's expectant gaze, Chu Xueying picked up the fish and put it into her mouth. When her tongue touched the fish, the sweet and sour taste made her mouth release a lot of saliva, and then after the sweet and sour taste, there was a The taste was very fresh and sweet, so delicious that she wanted to swallow her tongue.

"It's delicious, it's so delicious." Chu Xueying's eyes lit up, and she praised repeatedly after swallowing the fish.

"Eat more if it tastes good. If elder brother likes it, I will often make it for elder brother when conditions permit." An Nuannuan was very happy when her craftsmanship was praised, and she also took a piece of fish and put it into her mouth.

Xi Zici at the next table was depressed at the moment. He looked at the blackened lotus root on his own plate, and then at the white jade-like lotus root on the next table. He slapped the table angrily and said: " The shopkeeper."

The shopkeeper was scolded, and his body trembled instinctively. He quickly came over and said in a flattering manner: "Master, I don't know what you want to see me for."

"Why is their plate of lotus root so beautiful in color, while mine is black." Xi Zici asked very unhappy.

"Young Master, I don't know. The young master cooked the dishes for these two himself, so the color is different." The shopkeeper said cautiously and flatteringly, which also meant to clarify.

(End of this chapter)