Chapter 248: There is progress, this time the mentor did not leave
After changing the pot of chicken soup, the blueberry juice here has gradually become thicker and the yellow rock sugar has completely melted.
Zhao Xiaojing stir-fried it a few more times, added a little honey, then turned off the heat, squeezed in the juice of half a lemon, and then set it aside to cool. At the same time, she also turned off the heat that was steaming the yam.
While waiting for the fish to cool, Zhao Xiaojing tore the oyster mushrooms, added salt and mixed them together, and set them aside. She then neatly gutted the sea bass in the basin, scraped off the scales, washed it carefully, cut off the head and tail, removed the excess part in the middle, and made patterned cuts on it. Then she added green onion, ginger, cooking wine, a little salt, and marinated it together with the fish head and tail to remove the fishy smell.
After finishing all this, Zhao Xiaojing saw that the time was almost up, so she turned off the fire that was cooking the ribs, took out the ribs, set them aside to control the moisture, and then began to prepare the egg batter for the fried oysters.
Although ingredients like fish and shrimp are alive and need to be processed by her herself, there are various choices of oysters, including large live ones that need to be shelled and processed by herself. However, the small oysters that Zhao Xiaojing chose, which are half the size of a finger, have the oyster meat directly pried out and filled a full basket.
Zhao Xiaojing took a large bowl from the side, put sweet potato flour and appropriate amount of water into the bowl, and stirred evenly to make a slightly sticky, smooth and uniform paste.
Then add chopped garlic sprouts, minced garlic, minced ginger, salt, chicken powder, pepper, and an egg to the sweet potato paste.
After stirring again, add the oysters, stir evenly and set aside. Zhao Xiaojing also beat two eggs, added a little salt, stirred and set aside.
At this time, the oyster mushrooms pickled on the side had released a lot of water. Zhao Xiaojing poured out the water and squeezed it dry with her hands, then poured the oyster mushrooms into the batter prepared on the side and stirred them.
Thirty-seven minutes remained on the timer.
Zhao Xiaojing took a glance, took another cooking pot, turned down the heat to boil water, then took the yam out of the steamer, placed it in a container, added a little sugar and milk, and crushed it into a paste with a spoon.
Then put the pureed yam on a plate and arrange it into the shape of a hill. Then use a fork to score from the bottom to the top to create the shape of a mountain. Pour the prepared blueberry jam on the top of the yam puree, and then take two mint leaves and insert them on the top of the mountain for decoration.
After a cold dish was ready, Zhao Xiaojing calmly lifted the lid of the cooking pot that had not yet boiled water, put a spoonful of salt into the water, and after it melted, added green onion, ginger, and Huadiao wine. Then she turned on high heat, and when there were small bubbles in the pot, she poured in the shrimps that had been raised on the side. After the water boiled, she immediately turned off the heat and took out the shrimps.
While the shrimps were drying, Zhao Xiaojing began to prepare the blanching sauce.
Zhao Xiaojing carefully considered the amounts of chopped green onions, chili peppers, minced garlic, coriander, light soy sauce, balsamic vinegar, sugar, and sesame oil and prepared a small bowl of sauce.
Zhao Xiaojing took out a large plate from the cupboard, placed the dipping sauce in the middle, and then arranged the cooked shrimps in a circle around the plate.
Another seven minutes passed on the timer.
Zhao Xiaojing picked up another pot, poured half a bucket of oil into it, turned on the fire and slowly heated it up.
I also took another pot and started boiling water at the same time.
Then heat oil in a pan, add a little more oil, add onion, scallion, bay leaves, star anise, Sichuan pepper, angelica, and cardamom and fry slowly over low heat.
While waiting for the ingredients to turn brown, pour the cut lotus root slices into boiling water and blanch them lightly, then remove them.
At this time, the temperature of the oil pan increased. Zhao Xiaojing picked up a large colander, poured the oyster mushrooms in and fried them lightly. After they were shaped, she took them out immediately, then turned down the heat and kept the temperature of the oil pan rising slowly with the smallest flame.
At this time, the various seasonings in the other pot had been fried until they were golden brown and slightly dry. Zhao Xiaojing used a colander to scoop out all the fried ingredients in the pot and poured out half of the oil for later use.
Then add the other half of the oil to dried chilies, bell peppers, bean paste, soybean paste, Sichuan peppercorns, rock sugar, and fermented black beans and stir-fry until fragrant. Pour in the dried pork ribs and stir-fry until well-seasoned. Then Zhao Xiaojing takes out the matching small pot and alcohol stove, lights them up and turns to medium heat. Add the other half of the oil to the pot, add raw onions, put the pork ribs in, and garnish with a few coriander leaves on top.
There were twenty minutes left on the timer.
Zhao Xiaojing opened the lid of the beer duck pot, poked it with chopsticks, then added salt and green and red pepper segments, stir-fried it for a few times, and then turned on high heat to reduce the sauce.
Four of the ten dishes have been completed, and the remaining six are halfway done.
There is plenty of time, but the order is important.
There is no system microwave oven here, so it is impossible to restore the taste of the dishes to their original state with just one click. Zhao Xiaojing can only make it based on the degree of impact of the passage of time on the taste.
Zhao Xiaojing opened the lid of the beef stew pot, added salt, stir-fried it for a few times, then put in the tomatoes that had been cut into large pieces, then turned on medium heat and stewed while collecting the sauce.
Then wash the marinated sea bass, put it in the steamer and prepare a simple sauce.
Afterwards, Zhao Xiaojing changed to a ceramic pot, added chopped ginger and garlic after the oil was hot, and after sautéing, added the blanched lotus root slices and stir-fried for 20 seconds. Then added salt, chicken essence, white vinegar, and half a spoonful of sugar. Then she turned to high heat and stir-fried for another 30 seconds. She added chopped green onion and chopped red pepper, and after a few stirs, she served it out of the pot crispy and clear.
Then put the shaped oyster mushrooms into the oil pan and fry until golden brown. Remove them and put a piece of oil paper on the bottom of the plate and sprinkle with the prepared pepper and salt.
There are only ten minutes left.
Zhao Xiaojing opened the chicken soup pot, added salt and wolfberries, covered it and turned off the heat, then turned off the heat of the pot where the sea bass was steaming.
Then heat the oil in a pan again. When the oil is hot, slowly pour the mixed oyster paste from the middle to the edge along a circle, frying it as thin as possible. After the oysters are shaped, shake the pan continuously to ensure that the oysters are heated evenly.
After one side is fried, use a large flipping spoon to easily turn the oysters over, then pour the beaten egg liquid along the edge and flip it over. When both sides are golden brown, remove from the pan and serve on a plate. Put the finished sweet and spicy sauce in a small bowl on the side.
Five minutes left.
Zhao Xiaojing heated the cooking oil used when cooking spare ribs, took out the steamed sea bass from the steamer, poured the prepared sauce on it, placed chopped green and red peppers and shredded green onions on the back, and then poured the hot oil from the pot on it.
Finally, turn off the heat and serve the beef in a nice soup bowl.
Zhao Xiaojing glanced at the timer and saw that there were still two minutes left.
After quickly placing ten dishes on the table at the side, Zhao Xiaojing stood still.
Then I watched the virtual teacher appear out of nowhere, frowning seriously, and looking around at the dishes on the table.
Beer duck, dry pot spare ribs, lily and lotus seed chicken soup, tomato beef brisket, steamed sea bass, blanched shrimp, fried oyster mushrooms, stir-fried lotus root slices, oyster omelet, blueberry yam.
Zhao Xiaojing prepared ten dishes for the requested meal for eight people, seven meat dishes and three vegetable dishes, including steamed, roasted, braised, stewed, pan-fried, and deep-fried dishes.
After looking around, the instructor slowly sat down, picked up the bowl and chopsticks beside him and began to taste the food.
Zhao Xiaojing's nervous mood relaxed a little.
There was progress, and this time the tutor didn't leave immediately.
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