When Gu Shijing passed by the Liu family after work, he was warmly entertained by them. He received a large bucket of sweet and delicious milk tea, a lunch box of sweet-scented osmanthus cake, a lunch box of refreshing mung bean cake, and a portion of crispy salt and pepper rice crackers.
However, this unexpected surprise also drew disapproving glances from the eldest and second brothers of the Liu family. They thought to themselves, this good brother who had been with them through thick and thin had now become so hateful that he actually came to mess with their own sister.
When Gu Shiyuan saw his eldest brother coming home with a basket full of food, he couldn't help but feel very surprised, because in his impression, it was always his mother who was responsible for making meals at home.
So, he asked curiously, "Brother, why did you bring back so much food today? Where did the sun rise from today?"
Gu Shijing smiled and replied, "These are milk tea and various delicious pastries made by Yanran herself. She asked me to bring them home for you to try." He handed the box of delicious food to his brother and added, "She said she wanted you and Mom to try them."
Gu Shiyuan took the lunch box with a happy smile on his face: "Wow, this is definitely my dear sister-in-law! Brother, you must treat my sister-in-law well in the future. If you dare to let her down, I will let mom break your legs!" After that, he couldn't wait to open the lunch box and taste it.
Seeing his brother wolfing down his food, Gu Shijing shook his head helplessly, but his heart was filled with anticipation for his future life. "Eat slowly and save some for mom."
As for the Liu family, our chef Liu Yanran started to show off his skills again. Because the students were on vacation and the weather was too cold, the eldest and second sisters-in-law were not allowed to go out to set up stalls these two days. The family was together. I had written a letter home before, asking my father to bring my third sister and fourth brother to celebrate the New Year here after the vacation.
Liu Yanran was busy in the kitchen, making a delicious casserole seafood porridge. The special thing about this porridge was that the seafood inside was sent by Brother Liu's comrades, and they were all air-dried.
Liu Yanran soaked the dried seafood in advance. She first washed the rice and soaked it in water. Then, she took out the seafood and washed it.
Next, Liu Yanran placed the casserole on the stove, added an appropriate amount of water, brought it to a boil, and poured the soaked rice into the pot. She stirred it with a spoon, spreading the rice evenly. Then, she added the prepared seafood to the pot and continued stirring.
Then she began to cook. Liu Yanran first cleaned the ribs, cut them into small pieces, and put them in a pot. She added an appropriate amount of water and cooking wine, and cooked until the ribs changed color. She then removed them and drained them. Next, she poured an appropriate amount of oil into the pot, heated it, added the ribs, and fried them until both sides were golden brown. She removed them and set aside.
Next, Liu Yanran began preparing the sweet and sour sauce. She placed sugar, vinegar, soy sauce, salt, and starch in a bowl and stirred thoroughly. Then, she poured a suitable amount of oil into a wok, heated it, and sautéed the scallions, ginger, and garlic. She then added the sweet and sour sauce and simmered until thickened.
Finally, Liu Yanran put the fried ribs into the pot and stir-fried them evenly so that each piece of ribs was coated with the sweet and sour sauce. She turned down the heat and simmered them slowly.
Liu Yanran took out a fresh cabbage, washed it, and cut it into even pieces. Then, she took out a handful of vermicelli noodles and soaked them in warm water to soften them.
Then, Liu Yanran began to prepare the pork belly. She sliced it thinly and stir-fried it in a hot pan until the slices became golden and crispy, emitting an enticing aroma. During the stir-frying process, she added a moderate amount of soy sauce and cooking wine to enhance the rich flavor of the pork belly.
Next, Liu Yanran added the chopped cabbage to the wok and stir-fried it with the pork belly. The cabbage quickly softened under the high heat, blending with the flavor of the pork belly. She continued stir-frying for a few minutes, allowing the cabbage to fully absorb the fat and flavor of the pork belly.
Liu Yanran then fished out the soaked vermicelli noodles and placed them in the pot. She added just enough water to cover the cabbage and vermicelli. Then, she covered the pot, lowered the heat, and let the cabbage and vermicelli simmer.
During the stewing process, Liu Yanran occasionally opened the lid of the pot and stirred the ingredients to ensure that they were evenly heated. She also added appropriate amounts of salt and seasonings according to her personal taste to make the dish more delicious.
After about twenty minutes of stewing, the cabbage and vermicelli stew was ready. Liu Yanran scooped the steaming dish out and placed it on a plate. This cabbage and vermicelli stew was a feast for the eyes, nose, and throat. The cabbage was tender and juicy, the vermicelli smooth and chewy, and the pork belly was fatty but not greasy, exuding a rich aroma. Liu Yanran looked at the fruits of her labor and smiled with satisfaction.
She then took out fresh tomatoes and eggs, washed the tomatoes, cut them into small pieces, and then gently cracked the eggs into a bowl, stirring them quickly with chopsticks until the egg white and yolk were completely blended to form a uniform egg liquid.
Heat the wok and pour in a suitable amount of cooking oil. Once the oil is hot, Liu Yanran slowly pours the beaten eggs into the wok. The eggs rapidly expand, sizzling. She stirs the eggs gently with a spatula until they are golden brown and set aside.
She added a little more oil to the pan and added the chopped tomatoes. She used a spatula to stir-fry, releasing the tomato juices. As the stir-fry continued, the tomatoes became more vibrant in color and released an alluring aroma.
Liu Yanran poured the scrambled eggs into the pan and tossed them with the tomatoes. She added a touch of salt and sugar to enhance the flavor. Finally, she sprinkled some chopped green onions on top, and the delicious tomato and egg dish was ready.
Finally, she prepared to make a sauce-flavored pancake. She first poured flour into a large bowl, added an appropriate amount of water, and stirred it into a soft dough. Then, she placed the dough on the chopping board and rolled it into a thin pancake with a rolling pin.
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