On 108 Ways to Raise Eggs

The body is crisp and soft, and the feeling of soaking in the hot spring is so wonderful. They originally brought food boxes, but Zhuangzi got a few sheep and a few winter fish the day before yesterday. The master came to offer it, and they soaked in the hot spring was already preparing.

The cook picked a lamb that was not too big or too small. A lamb of this size already had a skeleton of a sheep, but still retained certain characteristics of a lamb. This kind of meat had the best taste.

The cook skillfully disassembled the lamb and grilled the lamb chops whole. He has an ancestral skill. The master who came over was either an omega or a child. He brushed one with a slightly spicy secret sauce, and the other with cumin Put it in the kiln and slowly roast it, and add some seasoning from time to time, until the place where the knife cuts into the meat shrinks and the meat turns up, the leaked bones are colored, and the fascia at the corners is covered. It is baked only when it is crispy.

On the hind legs, stewed mutton soup was cooked with radishes. It was already bubbling in the earthen pot. The cook asked the fireman to strictly control the fire and simmer slowly, thinking that the master in the city loves new things, I also twisted a few pieces of fine charcoal with less smoke, put them in a small grill, picked the fat and thin places to marinate, cut them into slices and put them on the plate, and sent them over on the grid tray first.

Lin Wenxi didn't expect to have the opportunity to eat barbecue. Barbecue is considered a new item here, and the servants are still explaining how to eat it. She has already picked up a few slices of mutton and put them on the grill to roast. I don't know if the cook used it. What method was used to marinate, the mutton exudes a strange aroma on the grill, he sliced ​​it in a moderate thickness, and the temperature of the grill is just right, a few people sat around it tightly, and the mutton oozes juice when it shrinks. It has started to gradually change color.

Jiang Quan picked up the long serving chopsticks and planned to turn them over, but Lin Wenxi hurriedly stopped him. Turning over too early will lose a lot of gravy, which will greatly reduce the taste of the meat. On the one hand, it will taste better if the juice is locked.

Jiang Quan looked at her curiously, as if wondering where her knowledge came from, Lin Wenxi scratched his head, and put the pot on Uncle Xiong's head

"Uncle Xiong often hunts, this is what he taught"

Jiang Quan nodded without doubting

The meat was roasted quickly. She hung a piece on the bowl and blew it for a while. Seeing that the meat juice was about to drip, she quickly stuffed it into her mouth. tender.

Several adults were also full of admiration, Eggy's small eyes stared straight at her satisfied expression, and vigorously waved the corner of her clothes to indicate that she wanted to eat.However, Eggy's saliva couldn't be helped. She didn't have a few teeth, so she couldn't eat meat. Lin Wenxi fed her a sip of water, and she pursed her mouth aggrievedly, looking unhappy.

Nan Mianmian over there was in the same predicament as she was, but she was a little more reserved, looking at the ground with half-closed eyes to express her grievance.

However, the cook is a careful cook, and porridge for the children is cooked next to the soup pot.

Divide the porridge into two parts and put them in two small earthen pots. Scrape out half a bowl of surimi from the back of fresh river fish, season with only simple salt, beat in half an egg white, add a little starch and stir with chopsticks.

After marinating aside for 2 minutes, he took out the prepared beef tenderloin, chopped the beef tenderloin into a minced shape suitable for children, added a little starch to make the meat more tender, and poured the beef into the In the bubbling white porridge, when the beef turns slightly white, throw in a few ginger shreds and stir it up. The remaining half egg of marinated surimi lies in the bowl, and the cook cracks another egg to accompany it. Stirring quickly in one direction with his hands, the egg liquid quickly turned golden yellow. He lifted the crock pot, and the hot porridge was still bubbling unwillingly. The golden egg liquid poured into the porridge, and the cook sprinkled it Put a handful of scallions on it, and mix the porridge and eggs from bottom to top. The boiling hot porridge cooks the eggs well. The cook's stirring makes the porridge evenly mixed with light yellow egg shreds and finely chopped green onions. The cook drips again. Two drops of sesame oil, which makes the aroma of the porridge more intense.

While the porridge in the other earthen pot was still gurgling and angry, the cook threw ginger shreds, dunked the minced fish in the bowl into the earthen pot, the cook's right hand began to mix from bottom to top again, and his left hand grabbed the chopping board. The minced scallion was thrown in, and the surimi cooked very quickly. Once it was evenly mixed, the cook immediately took out the crock pot. The sticky porridge would be bad.

The surimi porridge belongs to Nan’s kitten, and the beef porridge belongs to Xiaojunzhu.

The cook rubbed his hands in satisfaction, and took out the golden-yellow lamb chops from the furnace. The fascia of the lamb chops was already crispy. The tender texture is still maintained, which is the result of the crispy skin being roasted suddenly by the cook after a low fire.

The cut lamb chops and porridge were quickly served. Jiang Quan and Wang Hao were still dignified and restrained, while Nan Yun had already put aside the omega's reserve and gnawed greasy face. It was boiling hot, seeing the expressions of the two children about to cry, Lin Wenxi wiped his mouth, and asked his servants to put the porridge pot in cold water and stir it. After two changes of water, the porridge was no longer boiling hot. Lin Wenxi served a bowl of beef The porridge, scooped up with a small spoon and blew a few mouthfuls, then fed it to Eggy, the temperature of the porridge was just right, the little princess squinted her eyes contentedly as a picky carnivore.

Nan Mianmian took her own small spoon and stuffed it into her mouth. There was a bit of joy on her usually quiet face. There was no cat who didn't like fish, and her delicate little face was full of satisfaction.

Jiang Quan sighed

“Today's dishes are really fresh”

The steward Zhuangzi who was waiting by the side nodded in praise

"That's right, the new cook at the village does have a lot of wonderful ideas, and the master took them back if he likes them, which is considered his blessing."

Jiang Quan nodded, but Lin Wenxi thought something was wrong, but the thought came and went quickly, she didn't catch it for a while, and the weirdness slipped away immediately.

Eggy grabbed her sleeves and dangled, her dark eyes looked at her suspiciously, she came back to her senses, lowered her head, and concentrated on feeding the little Princess.