Guo You immediately became serious, his eyes turning cold as he said:
"As a son-in-law, you can't even do a little housework! And you, as his mother, don't you teach him anything!"
"If Chengcheng moves out with him later, she will inevitably suffer."
Huang Chengcheng grew up at her maternal grandfather's house.
Among the grandchildren.
Guo You knows Huang Chengcheng best and loves this granddaughter the most.
When she first discussed marriage with Chen Zhe, Guo You didn't like Chen Zhe very much.
Despite his high level of education, Chen Zhe always exudes the air of a bookworm.
......
A single word awakened me from my dream.
Upon hearing this, Guo Miao lowered her head in embarrassment.
She reminisced about her daughter and Chen Zhe's moments together.
Chen Zhe has no problem making money, but he has a lot of bad habits.
Clothes and socks are thrown around, teeth are not brushed regularly, and showers are not taken every day in hot weather, etc.
He can't break a bunch of bad habits, let alone do housework.
There was a few seconds of silence.
She smiled and said, "Dad, you're not angry. I'll share some of the housework with Zhe Zhe from time to time from now on."
After saying that, she turned to look at Chen Zhe.
“Zhe Zhe, you need to do some housework at home from now on. You can’t let Cheng Cheng be busy all the time. Now that she’s pregnant, you need to take on more responsibility. Pregnant women are prone to postpartum depression.”
"knew."
Chen Zhe nodded slightly, recalling the day's events, including cleaning pig intestines and slicing cucumbers.
He also recognized his own shortcomings.
"Yes, you should learn from Yu Hui." Guo You smiled. "Actually, men who can cook are quite handsome too!"
Guo Miao looked at Yu Hui again, but this time, there was no sense of superiority in her eyes, but rather admiration.
After chatting for a few minutes, Guo You left the kitchen.
"We need to speed things up, it's getting late," Yu Hui said, still chopping meat in his hands.
Guo Miao and Chen Zhe nodded and sped up their chopping.
Half an hour later, all the side dishes were ready. Yu Hui washed his hands thoroughly to prepare for stir-frying.
Considering there were two tables, Yu Hui specially prepared a little extra of each side dish, cooking two bowls at once.
Yu Hui dried his hands with a paper towel, poured water into a pot, added pig's trotters, cooking wine, ginger slices and scallion segments to remove the fishy smell.
Glug glug~~~
After boiling, skim off the blood and foam, then take it out and wash it clean.
"Auntie, get me some hot water!" Yu Hui said.
Guo Miao looked puzzled upon hearing this.
"Why not just use cold water after blanching? Why fill a basin with hot water?"
Yu Hui smiled and said, "Pig trotters won't become tender if you wash them with cold water before boiling. They'll become soft and tender and taste delicious if you wash them with hot water before boiling."
Guo Miao has been cooking for many years, and she occasionally cooks elaborate dishes like pig's trotters.
But this was the first time she had ever heard of the point Yu Hui mentioned.
Guo Miao opened her mouth, tapped her forehead, and looked like she had "learned something".
Soon, she brought over a basin of hot water.
Yu Hui took the pig's trotters out of the water and put them in hot water to wash them. Then he heated oil in a wok, added rock sugar, and started to caramelize the sugar.
This time, Yu Hui made braised pork trotters.
Braised dishes all require caramelizing sugar.
Caramelizing sugar requires a high level of skill from the chef.
If you stir-fry it for too short a time, it will taste sweet; if you stir-fry it for too short a time, it will taste bitter.
Yu Hui kept stirring the pot with a spatula.
When it started to bubble slightly and turned a dark reddish-brown color, he quickly added the pig's trotters.
After stir-frying evenly, keep tossing the pan.
Make sure the surface of the pig's trotters is fully colored, then add spices and water to simmer.
While the pig's trotters were simmering, Yu Hui started preparing the second dish.
Sweet and sour carp!
Shandong cuisine is one of the top ten cuisines in China!
In Shandong cuisine, sweet and sour carp is often served for celebrations, as it carries auspicious connotations.
Besides the meaning of "abundance year after year", it also carries another symbolic meaning.
The carp leaps over the dragon gate!
This signifies continuous advancement and promotion.
My body is getting stronger and stronger!
Life is getting better and better!
This dish is very difficult to make and requires a high level of skill from the chef.
Some time ago, Yu Hui specifically watched instructional videos to learn how to make this dish.
Many chefs who filmed their cooking tutorials found that the carp they prepared either had the tail higher than the head, or the head was the same height as the fish.
It doesn't look like a fish leaping over the dragon gate at all; it looks more like a dying carp thrashing about on the ground.
Yu Hui watched all the online instructional videos but couldn't find a single one that met his standards.
In the end, there was nothing they could do.
He could only follow the all-in-one recipe and figure it out on his own.
After ruining more than a dozen carp day after day, Yu Hui finally made a satisfactory carp.
From then on, the recipe for sweet and sour carp was as deeply ingrained in his mind as if it were embedded there!
Yu Hui gripped the knife handle tightly and began to cut the carp.
The cutting technique is crucial; you must cut it thoroughly to ensure the fried fish is crispy and delicious!
Whether or not to use a decorative knife is a matter of personal preference.
Wheat ear flower knife, peony flower knife, lychee flower knife, etc. are all acceptable.
The blade spacing is generally two and a half to three centimeters.
Yu Hui pressed down on the fish's head with his left hand and tightened the knife handle with his other hand, starting to cut at a 45-degree angle.
After cutting down to the spine, cut the fish fillets parallel to the spine.
He quickly finished making cuts all over the fish.
Immediately afterwards.
He pulled the fish's teeth out with his bare hands.
Fish teeth have a fishy smell and are best removed.
......
Chen Zhe doesn't like cooking, nor does he like staying in the kitchen.
therefore.
After finishing his work, he went out to rest.
Guo Miao had always been curious about Yu Hui's cooking skills.
So they stayed.
Soon after, Yu Hui coated the carp with starch.
When the oil temperature is about 160 to 180 degrees Celsius, put the carp coated with starch into the oil and start frying.
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