✓Live broadcast of Blue Star to the interstellar people [Farming]

98

Chapter 98: Milk Soup Pot FishBookmark

[Wow, a lot of ingredients, just looking at it is very rich] [Although I have to take a day off after the rain, I think today's meal can already satisfy my wounded soul, hehe]

[What is this, chicken, show off a bite! ] What is this, elbow, keep showing off! What is this...] [The above perfectly explains my current state, as long as there is food, it doesn't matter ~ I can dazzle]

"I want to think, let's deal with the ingredients of the other two dishes first, the fish is simpler, put it later." "When he said that, Ye Yu first made the minced meat that would be made into egg dumplings later. Chop and add the seasoning, then set aside and wait for the marinating to succeed. Only then did he look at the remaining trotters and elbows.

These two things are actually quite difficult to handle, but when they were taken over, they had already cleaned up, and Ye Yushi directly scalded the surface hair at this time, and only after making sure that they were cleaned were put into the pot respectively, adding water and green onion and ginger slices and cooking wine to blanch the water.

When blanching, Ye Yu continued to process the chicken. The internal organs have already been cleaned up, and Ye Yu cleaned them, and then also put green onions and ginger slices to pickle.

Taking advantage of this time, Ye Yushi made egg dumplings.

The eggs are beaten and added some starch, the oil is poured into the pot, and Ye Yu only laid a shallow layer of egg liquid at the bottom of the pot, and when the egg liquid solidified slightly, Ye Yushi took a spoonful of pork filling and sent it to the egg dumplings, and then slightly stirred the egg cake, and soon an egg dumpling was put together.

According to this method, Ye Yushi burned several egg dumplings, and then he took these egg dumplings out and put them in the box for later. In this way, when the steaming pot is almost ready, it can be put in the pot.

On the other side, Ye Yushi first took out the pig's trotters that had finished blanching. The trotters are cut piece by piece according to the cross-section, and they look good. After fishing, he took out his elbow again, intending to make a belt elbow first.

Elbow leaves are made with a pressure cooker. Put the elbow in the pot, add water, green onion and ginger slices and various spices, and then pour in the sugar color fried in the previous pot, and then just wait for the elbow to steam in the pressure cooker.

After that, you can make the most troublesome steaming pot.

Ye Yushi took out a pot, put the marinated chicken and pig's trotters in the pot, and then poured in the clear stock and spices, etc., all of which were steamed in the pot, and it was estimated that it would be about the same for two hours.

After cooking, the leaves start preparing other side dishes.

Carrots, lotus root, yams, etc., are all cut into hob pieces when the leaves rain, and then added fine salt to pickle.

When it's almost time to open the pot, it's basically no problem to put all these materials on it.

Finally, there is the milk soup pot fish.

When Ye Yu took out the carp, first treated its internal organs, and then marinated it.

The stock used to stew with carp was prepared before Ye Yu. Pork bones, beef bones, chicken and other ingredients are washed and blanched, and then put in a pressure cooker to stew, after the meat is removed, the remaining stock can be used, but it can also make the color more mellow.

The meat leaves that were fished out were sent to the pot and stir-fried when it rained, and when the meat was particularly soft and rotten, it was stewed with the stock, as if the bone marrow in the bones was stewed out, and compared to the first time, it was obvious that the broth was more mellow. At this time, Ye Yushi separated the meat and soup, and the stock and milk soup made were similar.