Back To the Farm As a Daughter

Let me prepare it!

Knowing that her daughter wanted to keep them here for a family reunion dinner, Zhu Huifang volunteered to take on this important task.

Well, you can just help me, and I will arrange the dishes. This year is a year of reunion. Not only did she really find her biological parents, but she also completed the first major event in her life (marriage).

Therefore, in such a good festival, it must be celebrated well.

After eating the glutinous rice balls and washing the dishes and chopsticks, Luo Xiaohua planned to do a big job.

Although it was already past the time for lunch, everyone ate a few glutinous rice balls to fill their stomachs, so they wouldn't starve.

After all, time is limited, so she didn't make time-consuming and complicated dishes.

What are you going to do with this chicken? Zhu Huifang was a little confused when she saw that her daughter picked up a chicken, washed it clean, and started to put the prepared medicinal food into it instead of chopping it up with a knife.

I'm going to make steamed whole chicken. She still learned this dish from an older sister, and this dish is the most famous dish in their area, just like their Nancheng's salted vegetable meat and steamed gege.

Only when this medicinal food is put into the chicken stomach can it fully exert its effect and be fully absorbed.

Steamed? Can this chicken be steamed?

Even Wang Lu who was standing aside became a little curious.

In their place, the chicken is usually chopped into pieces and stewed in soup, or it is chopped into pieces and then served with bean paste and directly braised in brown sauce. Add the homemade sorghum wine and stir-fry until fragrant, then simmer over low heat until there is only a little soup left.

This dish is not only delicious in color, fragrance and taste, but also goes well with rice. It's just that this dish is very luxurious at this time, and most people can't afford it.

Of course, it must be washed before steaming, otherwise it will be very fishy.

The corners of Luo Xiaohua's mouth couldn't help twitching when she mentioned this.

When she was cleaning the chicken, my mother looked at her with murderous eyes.

Because when she washed the chicken, she soaked it in clear water at first, then wiped it with white wine, and then washed it off with clear water.

The next step is to put some chopped ginger and garlic on the chicken belly and body, which can also get rid of the fishy smell.

After about ten minutes, remove the ginger and garlic, and then put the soaked medicinal food (codonopsis, red dates, wolfberry) and so on. In order to better taste, put the chicken into the water of the medicinal food. Soak for a few minutes. Here you need to pay attention, don't put the opening downward, or you will be unlucky if you soak the medicinal food for too long. Taste it.

In this gap, start to prepare the water for steaming the chicken. Put ginger and garlic under the steamer. It is better if there are green onions, which can also get rid of the fishy smell.

When the water in the pot boils, put the chicken in and steam for 40 minutes.

You are so troublesome!

Zhu Huifang, who watched her daughter make the steamed chicken the whole time, couldn't help shaking her head. The process is so complicated that she doesn't have the time to do it.

It's okay, in fact, as long as you do it, it will be very fast.

Everything needs practice to make perfect. When she did it back then, she was very slow, and she found it troublesome at first, but after doing it a few times, it became much easier.

In fact, when she learned to cook this dish, it was because her daughter had a weak stomach and couldn't eat spicy food, and she couldn't eat anything irritating.

Therefore, in order to avoid fishy smell and any irritating stomach, she removed the ginger and garlic.

Not to mention, the things made in this way are really delicious.

This steamed chicken is not only delicious, but also retains the original fragrance of the chicken. Coupled with the aroma of the medicinal food, it really tastes delicious and makes people unable to stop.

Her daughter likes to eat this, and after a long time, her physical fitness has also caught up, and she doesn't get sick very much, which makes her feel much more comfortable.

After preparing this dish, I have to prepare other dishes. Since I decided to show off my skills once, why can't I let it go?

Mom, you are here to help me watch the fire, don't let it go out, and the fire can't be too big or too small, it's just right like this one. , if it is too small, the chicken will not be tender after steaming, and it will stick to your teeth when you eat it.

At this time, people still need to operate it. If it is a gas stove like the later generation, or a natural gas stove, it will not be used like this. Just adjust the fire and turn it on when the time is right.

Okay, okay, don't worry, after decades of fire, I can still handle it.

Zhu Huifang looked at her daughter with a smile on her face. This girl has really grown up, and she can cook decently.

It seems that she can really stand on her own!

That's fine, then I'll go get other dishes.

Luo Xiaohua turned around with a smile and walked to the chopping board, picked up the pork belly that had been dipped in water before.

She is going to make braised pork with braised pork. After all, there are more elders in the family. The braised pork is softer and more suitable for them to eat.

She is no stranger to this dish, and has made it many times, so it is easy to pick it up.

After cutting the pork belly into small pieces, put some cooking wine to marinate.

Mother Wang, please make the fire bigger.

When she eats vegetables, she likes to eat them stir-fried over high heat. The taste is so good that there is nothing to say.

Okay!

During the meal, Wang Lu directly raised this opinion and asked her daughter to call her Mother Wang. It won't make people feel strange to hear a daughter calling mom and dad.

Hearing Mother Wang, Wang Lu was also very energetic in her work.

By the way, be careful with that pork belly, don't get oil splashed on you.

I know.

When frying pork belly, you only need to put a little salt in it, so you don't have to worry about the oil splashing out. This is also the experience she heard from other people's mouths.

When the oil is warmed up, throw the chopped pork belly dumpling into it.

When the meat is fried until it is golden, quickly scoop up the meat. If there is too much oil in the pan, scoop up some.

While the oil temperature is still high, throw in the peeled garlic head, then add ginger slices and star anise, then add bean paste and stir-fry. After smelling the fragrance, throw in the fried pork belly .

At this time, don't add water first, but pour in dark soy sauce. Don't pour too much, or it will become black lumps, and it must be moderate.