The leisurely life of rebirth

Hughes said in shock, "Doctor Fang, these peaches are awesome! They can compete with the honey you gave me! I shouldn't say the effect is better!"

"It's just that in this weather, how can we get such fresh peaches? It looks like they were just picked." Faith muttered.

His words made everyone's hearts skip a beat. Before Fang Monan and the others could explain, Mo Bei smiled and said, "Faith, have you forgotten the large peach grove on my farm? You can eat as much as you want!"

"

Grandma breathed a sigh of relief and continued, "That's right! After the peaches are ripe, they are specially kept in a cold storage to keep them fresh until now, just to wait until the New Year to eat them."

Grandma murmured in her heart, Nannan, this girl, had really planned it long ago. When she planted fruit trees, she planted the most peaches.[

Mother Fang smiled and said, "My peaches are big and sweet. They are fruits! Eating too much is good for your health! By the way, give Xiaoyan, Dabao and Erya some to take with you when you leave."

"Oh! Hehe... Then I can eat more, okay!" Faith smiled flatteringly.

"Don't worry! That's enough!" Fang Monan said with a smile. "Okay, Hughes, let's continue singing! I'll make lunch!"

Mobei rubbed his chin with his fingers and looked at Fang Monan with a half-smile, which made her feel "hairy" in her heart. This girl was getting older and shrewder, so Fang Monan stood up and left.

Fang's father and Fang's mother looked at each other, and Mobei blinked a few times, his big dark eyes like stars, wise and calm, with a treacherous smile hanging on the corner of his mouth.

A standard little fox that has become a spirit.

He is simply second to Fang Monan, but it is better to be smart when going out! Not to be bullied, so that they can feel at ease.

On this important day of the New Year, chicken, duck and fish are inseparable. One is to treat yourself with delicious food, and the other is to worship the ancestors and thank them for their kindness. The fish is particularly important every year. The day of big fish and meat is prosperous, picture

Good sign.

As the saying goes, "Chicken and fish do not make a feast" and "Meat does not make a feast." It can be seen from the common saying that chicken, duck and fish are so common ingredients that they have probably not disappeared from the human dining table since they were eaten.

There are countless ways to make them, and everyone can count them all. Because they are so common, whether they are done well or not is a great test of the skill of the chef.

Hughes was holding a 'concert' and attracted everyone's attention.

Processing of ingredients Fang Monan waved his hand and completed the process. Soon the chicken, duck and fish meat had completed preliminary processing. The chicken and duck had been stripped of their hair and disemboweled. The fish had also been slaughtered cleanly.

Fang Monan made three cups of chicken, simmered duck soup, steamed fish, and white meat with garlic paste. He couldn't just eat big fish and meat, but also vegetables. They were all imported. These foreign vegetables and vegetables were more suitable for Xius and the others, and there was no violation.

Feeling harmonious!

Fang Monan finished working in the kitchen, and at just the right time, everyone sat down at the dining table. Looking at the delicious and delicious meal, their mouths watered with greed.

"This is Taiwanese three-cup chicken!" Hughes said.

"Good eyesight!" Fang Monan said with a smile.

"I saw the nine-story tower!" Hughes continued, "It is called basil in life. It is very common in Western food and goes very well with tomatoes. The leaves are warm in nature and are used to prepare Italian dishes. Mixed with garlic and tomatoes, it has a unique taste.

Taste.”

Houston paused and continued, "In Taiwan, nine-story pagoda is a widely used spice. There is a saying in rural Taiwan: nine-story pagoda, ten miles of fragrance."

Fang Monan continued, "No, the most important thing about the three-cup chicken is to put the nine-layer pagoda leaves at the end! The Chao dish is also known as 'Jin Bu Huan'."

Nine-story pagoda is an annual herbaceous plant of the Lamiaceae family, basil. Its flowers are in the shape of a multi-layered tower, so it is called nine-story pagoda. Its leaves, stems and flowers all have a strong star anise flavor. It is also called orchid basil and has medicinal uses.

Value, the whole herb has the effects of dispersing wind and relieving the surface, dispersing dampness and neutralizing the phlegm, promoting qi and activating blood circulation, detoxifying and reducing swelling."

"When talking about three-cup chicken, many people are accustomed to naming Taiwan in front of it, thinking it is a Taiwanese dish. In fact, it is a famous dish in Gan Province, but its reputation became even more famous after it was introduced to Taiwan. Its origin is related to the national hero Wen Tianxiang

Related." Mr. Lin said with a smile.[

Faith took a sip and said, "Looking at the ruddy and shiny color makes people appetite, I'm sorry!"

Everyone pursed their lips and smiled, and grandma smiled and said, "You're welcome! Let's all eat!"

"Yeah! The chicken is soft and tender, and the sauce is mellow and fragrant." Faith said after tasting it. "Why is this called three-cup chicken?" he asked with raised eyebrows.

"Let me explain this." Hughes said with a smile, "Three cups is because when cooking chicken nuggets, add one cup of soy sauce, one cup of vegetable oil and one cup of rice wine, without adding any soup, and simmer the chicken nuggets directly into a dish.

After the pot is cooked, the aroma is rich, which will greatly increase people's appetite."

"Why does this soup have a 'milk' flavor and a sweet aroma of wine?" Ni Baohong said with squinted eyes, "It's very delicious!"

"The soup is white and fragrant, the taste is delicious, the duck fat is yellow and bright, and the meat is crispy and delicious!" Faith said. "There must be cow's milk."

"That's not nonsense." Hughes rolled his eyes at him.

"Wash the duck and steam it in a pot, put fruit wine in the middle, steam the fruit wine, add the wine to the duck meat and cook it, beat the chestnuts into a paste, cook it with the duck, add milk, the taste is delicious and mellow, sweet and winey."

Mr. Lin was stunned for a moment, then smiled and said, "You are right. Steaming meat with wine is a Cantonese way, and the chestnut milk soup is clearly a Western way. This stewed duck soup is a fusion of

Chinese and Western!”

These foodies only know that they are delicious and they are absolutely right about the taste. How could they know that Fang Monan put so much effort into these dishes?

"This..." Hughes stared at the fish fillet picked up with his chopsticks. It was as thin as cicada wings and translucent.

Everyone picked up the steamed salmon one after another. It was as thin as cicada wings. They all looked at the whole fish on the fish plate, with all the beards and tails, as if it hadn't been touched much.

Hughes ate it unceremoniously, with a surprised expression on his face. His eyes instantly became round, and he quickly turned his head away and sneezed indecently!

Fang Monan quickly handed him a tissue, and Hughes wiped it shyly.

Ni Baohong asked curiously, "How is it! How does it taste?"

"It's wonderful! Look what I'm doing, hurry up and eat it!" Hughes finished speaking and headed towards the salmon with his chopsticks again.

Ni Baohong and the others looked at the fish fillets in their hands and put them into their mouths one after another.

"Ah sneeze!" The fat man lowered his head under the dining table and sneezed so loudly!

Hughes handed him the tissue, and the fat man took out the tissue, rubbed his nose, and looked at Fang Monan sadly, as if you didn't tell him earlier!

"It turns out to be mustard!" Dad Fang laughed.

Fang Monan met the fat man's eyes and shrugged innocently, "How do I know if you can stand mustard? I don't use much."

"Fat man, you can't stand it, but you still eat it!" Jian Huixin said with a smile.[

"It's very enjoyable!" The fat man quickly continued to fillet the fish.

In the crowd of people who were eating their chopsticks, a salmon was half eaten quickly. However, the sound of sneezing did not come out again.

Fang Monan chuckled and said, "This fish fillet costs 365 knives in total. After being marinated in soy sauce, mustard is applied on the surface to get the fresh taste of Japanese sashimi. I'm afraid some people are not used to eating it raw and just put the fish in it."

The steam was rolling up."

"How is it? It tastes pretty good!" Fang Monan asked.

"Nan Nan, there's no need to ask. The fish plate is already turned upside down! You'll know how it tastes." Grandma said with a smile.

"This is taken from the Japanese way of eating." Mr. Lin said. "But after steaming with water vapor, it is cleverly accepted by those of us who are not used to eating it raw."

"Yeah!" Fang Monan nodded.

Japanese food mostly uses raw food, and the ingredients are naturally original and flavorful, and extremely fresh. However, it has a fatal weakness. Because it is raw food, the "nature" of the food is cold, which is not good for the spleen and stomach, so you should not eat too much.

"Oh! I understand. When I usually eat cold vegetables, I like to blanch them in boiling water. They can be cooked half-cooked without affecting the taste!" Grandma clapped her hands.

Although Mr. Lin is not a chef and has never eaten anything with this mouth, it is not as simple and easy as Nanny said. The fish fillets are as thin as cicadas and not falling apart, which means that they are heated just right and the fish is not overcooked.

The knife skills and the control of the fire have been so subtle. It's really...

Mr. Lin sighed with emotion, "Nan Nan, I have put a lot of thought into it today. There are four dishes, one Taiwanese, one Western, one Japanese, and here's the last one!"

"Don't worry about the last Chinese dish!" Fang Monan said with a smile. "White meat with garlic paste, a very suitable dish for men. It has a strong garlic flavor, is fat but not greasy."

"This is Lizhuang white meat!" Mr. Lin said. Seeing that everyone was confused, he continued, "Lizhuang white meat is made from "Changbai Mountain", "York" or "Berkshire" pork with thin skin and tender meat, with the right proportion of fat.

Made with a variety of sauces, it is fragrant and refreshing, fat but not greasy, and can be chewed to reduce residue."

"Berkshire pig. One of the famous breeds of pigs. Its origin is the British Berkshire. The pork tastes tender, sweet, fat but not greasy. It is a famous top-quality pork in the world." Fang Monan explained the origin of pork.

"Pfft... pigs still have grades, in my opinion they are all meat!" the fat man muttered.

"Of course, why else would the top French Western restaurants say they are airlifted from France?" Fang Monan said with a smile, "Apart from the gimmicks, they are also authentic."

Fang Monan continued, "The raw material of garlic white meat is the part of the pig's hind leg after the first knife is removed. It is commonly known as 'two-knife meat'. Each pig only has about three kilograms. Because of the meat quality of this part

It is good, the fat is well-proportioned and less soaked. After the dish is finished, the fat is tightly connected and does not delaminate, giving people a beautiful appearance."

Ni Baohong picked up the rolled round meat slices, put them on his own plate, spread them out, and picked them up again, "This is as thin as the thin fish fillets just now. You can see it even if you look at it."

There is no human figure. This sword skill is perfect."

Ni Baohong sandwiched the meat slices and dipped them in the secret sauce. The seasoning was fresh in color, rich in aroma, bright and oily, and the rich aroma of garlic hit her nostrils.

Then put it in your mouth, and you will immediately feel the fragrance and refreshing taste, fat but not greasy, and have a pleasant aftertaste. After eating, you will feel amazing and will not forget it for a long time.

Since it is a men's dish, everyone is a meat tiger, and the speed of taking down the chopsticks is called fast. The others are not slow, and they eat more deliciously.

ps:

Please give me pink at the end of the month, please!

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