With millions of fans in the live broadcast circle, the actor begged me to cook

Chapter 146 Spring Festival Special Chapter
With so many people in the family, the New Year's Eve dinner is naturally more luxurious.

Zuo Qiongqiong is used to cutting all the food needed and changing the knife before starting the fire. After the oil is hot, he directly puts it into the pan and starts frying.

Chopped green onion, coriander, minced ginger, and chili millet are all chopped up and put into different small bowls.

The seafood was brought in by air this morning. After traveling through mountains and rivers, it is still full of vitality in the incubator.

The hairy crabs are directly steamed. After Lu Qingze scrubs the crabs clean, put two slices of ginger and boil them in cold water for 15 minutes.

Put minced garlic, minced ginger, spicy millet in the bowl, pour hot oil, light soy sauce, white vinegar, and sugar to taste.

This was the first time for everyone to celebrate the New Year together, Zuo Qiongqiong wanted to prepare more generously, the ingredients were prepared early, and Lu Qingze was there to help, the two knew what the other wanted without even communicating with each other.

The advanced pot is abalone stewed braised pork. Compared with traditional braised pork, this dish has a bit more umami.

The braised pork needs to be stewed for a while, so you can start cooking earlier.

Lu Qingze fished out the blanched pork belly, and Zuo Qiongqiong was in charge of frying the sugar color. After the oil was hot, put in a few pieces of rock sugar, boil the rock sugar over low heat until it was caramelized, and put in the dried pork belly.

After stir-frying and coloring, add onion, ginger, star anise, bay leaves and other spices, dark soy sauce, light soy sauce to taste, and a little cooking wine to remove the fishy smell.

After frying the aroma, heat the water to cover the pork and cook for 45 minutes.

Hand over the abalones to Lu Qingze, scrub them clean, stamp the surface with a flower knife, pour them in 10 minutes before leaving the pot, and cook over high heat to collect the juice.

The abalone is covered with soup, which tastes crisp and sweet.Pork belly is fat but not greasy, not at all firewood.

With this dish, you have to drink a few glasses less, after all, you have to eat more white rice.

There is more than enough every year, and the fish on the table is also indispensable. Zuo Qiongqiong prepared a steamed sea fish and a mandarin fish, which is a squirrel mandarin fish that adults and children like.

This dish is sour and sweet, and the color looks very attractive, making people want to pick up a few chopsticks.

First remove the fish head, and then remove the fish bones while ensuring that the fish skin is not broken, and cut the remaining fish meat into wheat ears and flower knives.

Put green onion, ginger, garlic, cooking wine and salt in the water, and put the fish that has been processed just now, so as to give the fish a bottom flavor and remove the fishy smell to the greatest extent.

After soaking, the fish head is coated with a layer of starch, and a carrot is stuffed into the mouth of the fish, which can shape the mouth of the fish and make it more beautiful when fried.

The fish part is also coated with a layer of starch and shaken loose.

After the oil is heated, put the fish head down first. The fish head is relatively large and takes a long time to fry.

After the outside is golden, put the rest of the fish in. The surface of the fish after sticking to the starch has no moisture. Don’t worry about splashing oil. You can hold the tail of the fish with one hand. It will look better after being shaped at high temperature.

As soon as Lu Qingze finished handling the seafood, he turned his head and saw Zuo Qiongqiong stretching out a hand towards the frying pan.

"careful!"

Before Zuo Qiongqiong touched the fish's tail, he was pulled by the other party.

Lu Qingze raised her hand to her eyes and observed it carefully, "The oil temperature is very high, don't get hurt."

The man's cautious movements made Zuo Qiongqiong laugh, "I either touched the oil with my hands, or I just wanted to lift the tail of the fish."

Lu Qingze was taken aback for a moment, only to realize that the action he just made was a bit of a fuss.

But after such a process, the fish in the pot is almost fried.

Zuo Qiongqiong took it out carefully to avoid damaging the surface of the fish, which made it look more beautiful, then put it into the prepared plate, poured sweet and sour sauce, and served directly on the table.

Next is a big dish, sea cucumber with green onion.

The soul of this dish is two scallions and sea cucumbers. Visually measure the length of the sea cucumbers and cut the scallions into similarly sized pieces.

Cut the scallion leaves to the position where you don’t need to cut the scallion leaves. Cut the scallion leaves into shreds, and it will be convenient to boil the scallion oil in a while.

Put water in the pot, add a spoonful of salt, a little cooking oil, Zuo Qiongqiong chose broccoli as a side dish, put it directly into the pot, blanch and remove.

The main purpose of the dish is to put it on the plate, but in case someone wants to eat it, it still has a little taste. Put salt and water in the pot, and the vegetables that are blanched are more beautiful.

Put two slices of ginger into the water just now, and put the sea cucumbers in the water to blanch. This step is to remove the fishy smell in the sea cucumbers.

After boiling, put it into cold water or ice water, heat it and then cool it, so that the sea cucumber can be crispy.

Cook the pork in a pan, put in the scallion leaves just now when it is [-]% hot, and simmer on a low heat to fry the flavor of the scallion oil. When the scallion leaves are golden brown, take them out and set aside.

The scallion leaves will still be useful for a while, and they should not be fried too old, or the taste will be bitter.

Put the scallions just now into the pan for frying, remove them after the surface is golden, and fry the scallions in advance, so that the taste of raw scallions will be less when cooking.

Zuo Qiongqiong put away the remaining scallion oil, left the bottom oil in the pot, put the scallion pieces in it, you can add a little soy sauce, the taste will be richer.

Pour the cooking wine from the side of the pot, add broth or clear water, it is also possible to soak the scallion leaves just now, and pour in the prepared sea cucumbers.

Season with oyster sauce, chicken essence, rock sugar, and pepper, bring to a boil over high heat, and cook over medium heat for 5 to [-] minutes. Stew the sea cucumbers to taste. At this time, the soup will gradually become thicker. If you add water, you need to thicken it.

Until the sea cucumber is covered with the sauce, pour a little scallion oil, and it will be out of the pan.

Next is the Sixi meatballs, which symbolize reunion. This cooking is even easier, so Zuo Qiongqiong decided to let Lu Qingze do it directly.

At least there is one dish on the dinner table that he can handle, isn't it?
"Put minced green onion and ginger in the pork stuffing, and an egg, salt, sugar, pepper, pepper powder, and soy sauce."

"Wait a minute, speak slowly."

Lu Qingze's hand holding the basin was slightly tense, making people feel his tension.

Zuo Qiongqiong repeated it, jokingly said: "Don't be nervous, everyone's taste is different, you can just release it according to your own feeling."

Stir the prepared pork stuffing evenly, put on gloves and beat vigorously.

While Lu Qingze was beating the minced meat, Zuo Qiongqiong put the previously made preserved pork into the steamer, and put several buns in the shape of rabbits on top.

There are red bean paste fillings and custard fillings in different shapes. They are made by hand when steaming the steamed buns. If you are not full after eating only food, you can eat a few steamed buns.

"Okay?" Lu Qingze asked, his wrists were already a little sore. This job seemed simple, but he was struggling.

Zuo Qiongqiong observed the state of the meat filling, then prepared a portion of starch water, and added it to the meat filling three times, so that the taste would be softer.

Finally, add a little lotus root to increase the taste of the meatballs. You can also add a few drops of sesame oil to make it more fragrant.

Holding a large ball of minced meat in his hand, a dumpling was squeezed out from the mouth of the tiger, and the oil was [-]% hot and put into the pan.

Squeezing meatballs is also a technical job, Zuo Qiongqiong demonstrated, Lu Qingze managed to squeeze out a round one after several times.

For the scene of her boyfriend's victory, Zuo Qiongqiong of course had to praise without hesitation: "That's it! Lu Qingze, you are too good, look at this meatball, it is rounder than my head."

Lu Qingze: "."

Before the balls in his hand turned into pancakes, he quickly put them into the oil pan.

Zuo Qiongqiong felt very relieved. Although it was the first time for the other party to make meatballs, they were not afraid of splashing oil. You can teach them!
Don't rush to turn the meatballs in the oil pan. After it is set, use a spatula to slowly copy the bottom to prevent the bottom of the meatballs from becoming mushy.

After frying the balls thoroughly, you can take them out and set aside.

'Kitchen Dabai' Lu Qingze asked a question that almost everyone wanted to know: "When is it considered familiar?"

It's really hard to answer this question, especially since Zuo Qiongqiong was busy with other things just now.

She decisively fished out a colored meatball, put it on the chopping board, sliced ​​it with a knife, and it was cooked
It doesn't matter if the inside is not too cooked, after all, it still needs to be stewed.

The next step is the sauce for the meatballs. Heat the oil and add scallions, ginger, star anise, bay leaves, soy sauce cooking wine to taste, add boiling water, and pour in the meatballs after a few minutes of slurping.

Add a little sugar, chicken essence, salt to taste, dark soy sauce for coloring.

Zuo Qiongqiong broke off a few vegetable leaves, covered them directly on top of the meatballs, simmered for about half an hour, took out the vegetable leaves and placed them on a plate, put the meatballs on it, thickened the remaining soup with starch, and finally poured the meatballs on it OK.

Take out the pork rib sausage that was made before and warm it up. The chicken and elbows are also marinated in advance, which can save a lot of time, otherwise the New Year’s Eve dinner will not be ready in time for the Spring Festival Gala.

Zuo Qiongqiong took out the jelly of pigskin, which was made by himself with pigskin, which was crystal clear and looked very beautiful.

She cut a piece first and gave it to Lu Qingze who was cooking salted prawns. The man enjoyed her feeding action very much, and raised his eyebrows to express that he wanted another piece.

Zuo Qiongqiong didn't give it anymore, cut a piece and put it in his mouth.

Cut the rest into thin slices, put them neatly on the plate, and put a bowl of sauce in the middle, it will feel like a jelly when you eat it empty-handed, and it will be a side dish when it sticks with the sauce.

Of course, Chinese New Year can’t be without yuba, which is full of blessings. After soaking, add two cucumbers and simply mix it.

There is also the last piece of pork head meat, which can be served directly on the table after being cut.

Xia Qiao and Lu Qingye were busy arranging drinks, and there were some red wine and white wine, and the small lanterns on the dining table were also pulled up to add a bit of atmosphere.

There are insulation boards on the table, and there is heating in the room, so the dishes that have been prepared before will not become cold.

Zuo Qiongqiong brought the last garlic lobster to the table, and the two brothers Lu Qingze went to the door to set off fireworks, and the New Year's Eve dinner officially began.

As if there was some kind of tacit understanding, Zuo Qiongqiong and Lu Qingye took out their mobile phones at the same time, and took two photos of the dishes on the table.

Xia Qiao said angrily to his youngest son: "It's okay for Qiongqiong to take pictures, the dishes on this table are all made by other people, what are you taking pictures of?"

Lu Qingye put away his phone and whispered, "I can't cook or eat? Many fans want to see what my New Year's Eve dinner looks like."
Besides, I was also invited to the Spring Festival Gala. If you continue to talk like this, next year you will only be able to see your precious son on TV. "

Xia Qiao rolled his eyes: "Oh, invite you to sing? No, you are tone deaf. Dance? No, your limbs are uncoordinated, so you can go to the sketch to make a background board?"

Lu Qingye: "."

After all the uproar, the Spring Festival Gala kicked off.

Zuo Qiongqiong had to turn sideways to see the TV. When he turned around and came back, there was already peeled seafood in the bowl.

Lu Qingze's bony fingertips were dipped in a little sauce, and they looked inexplicably sexy
The two siblings, Zuo Fan and Zuo Guang, imitated the appearance on the TV and raised their cups: "Cheers! Cheers!"

"Cheers! Happy Chinese New Year!"

　Thanks to Ju Zi'an Baozi for the two rabbit red envelopes, the monthly ticket for the blue enchantress, and everyone who voted for the recommendation, Baozi, refills~ (Although it was late, I went to visit relatives today, a little late, and felt beaten)

　　
　
(End of this chapter)