After Tu Rongrong finished eating a chicken wing, she didn't continue to eat, and after Tu Yuanyuan finished eating a chicken leg, Tu Rongrong didn't let her continue eating, and put away the rest.
[Ah, ah, why did you put it away, Goddess? I can't get enough.]
[Fried chicken that can be eaten at will, Goddess, let me eat enough.]
[Goddess, you have pity on me, let me eat enough.]
Tu Rongrong packed everything up and said, "No, the fried chicken won't taste so good after it's cooled, so let's think about it first and eat it at lunchtime."
Tu Rongrong looked at the time again. It took her more than an hour to fry the chicken wings. It was almost twelve o'clock now, and it was time to prepare lunch.
"It's almost twelve o'clock now, so we can prepare lunch now." Tu Rongrong said as he walked to the freezer, ready to take out the ingredients for lunch.
[It's noon, it's time to make lunch.]
[Woooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo]
[Goddess, what shall we have for lunch today?]
[Goddess, what shall we eat today?]
"Hmm..." Tu Rongrong looked at the things in the freezer, not knowing what to do. There are more bones in the freezer at her house, because more meat is needed, so a lot of pigs are killed, and there are more pig heads, pig feet, and pig bones.
Of course, there are quite a lot of pig offal, all of which are placed in the freezer.
"Hmm... How about we eat boiled offal today?" Tu Rongrong looked at the various offal in the freezer and thought it should be edible, "Stir-fried kidney, pork belly chicken, etc., can you try it?"
[Innards? Is it the same as Jiuzhuan Large Intestine?]
[Is it the same as stewed fat sausage with sour bamboo shoots?]
[Ah, Goddess, what are you holding?]
[Goddess, aren't we going to do the nine-turn large intestine? What are you holding?]
[Goddess does what we are familiar with, don't take things randomly...]
Tu Rongrong took out the pork loin and belly to defrost, and then looked at the piles of "Ah, no, don't" on the bullet screen, and was speechless. When she made Jiuzhuan large intestines, some people didn't like large intestines.
What now? Instead, you think Jiuzhuan Dachang is delicious
"Okay, let's deal with the pork loin now." Tu Rongrong ignored the screams of the audience and started to deal with the pork loin.
She washed the pork loin that had been thawed quickly, cut it in half with a horizontal knife, and removed the white pig smell.
"The white pig smell inside the pork loin must be cleaned, because it has a strong smell. If it is not cleaned, it will taste bad when making kidney flowers, which will affect your appetite." Tu Rongrong quickly wiped it with a knife Zhuzao said as he came out of the film.
"Okay, now let's clean up the pig's smell, and then rinse it with clean water." Tu Rongrong put the pork loin under the tap and rinsed it with boiling water, then cut the processed pork loin into grids Patterned.
"When cutting this, the edge of the knife should be deeper, but don't cut it, it won't look good." Tu Rongrong warned while cutting.
After that, put the cut kidneys into cooking wine, watercress, and wet starch to taste.
Then she took out the pickled peppers from the jar next to her. This pickled pepper was picked when she remembered the method of pickling peppers when she was planting peppers, so she picked green peppers and pickled them.
"I'll post the tutorial on pickled peppers on the homepage later, and you can follow along." Tu Rongrong said to fans while cutting pickled peppers into sections.
[Pickled peppers? It feels like pickled bamboo shoots.]
[Can peppers be pickled like pickled bamboo shoots?]
[This chili is not red.]
[Green pepper?]
[Is it the chili that has not matured yet?]
[Is this pickled pepper delicious?]
[Aoooooooooooooooooooooooooooooooooooooo spicy!]
[This pickled pepper tastes very good, but very spicy.]
"Are you really not afraid of spicy when you eat pickled peppers casually?" Tu Rongrong was helpless, even she couldn't eat pickled peppers directly, because she is not addicted to spicy food, she can't eat whole pickled peppers.
After Tu Rongrong cut the pickled peppers, she took out the pickled ginger. Her pickled ginger was washed with young ginger, patted, and then put into the jar of pickled bamboo shoots to pickle together with the bamboo shoots.
Turongrong thinks that the pickled ginger tastes better if it is pickled in the water of pickled bamboo shoots, so Turongrong also pickled ginger directly from the jar of sour bamboo shoots, and then washed the pickled ginger and shredded it.
Garlic is also shredded, onion cut into sections.
Then Tu Rongrong took a small bowl and put in wet starch, sugar, monosodium glutamate, and light soy sauce to make gorgon juice.
After preparing the preliminary work, turn on the fire, wash the frying pan, dry the water in the pan, and then add oil. You can put a little more oil.
Heat the oil over medium heat until it is 60% hot. Take the pork loin that has been cut and marinated just now and pour it in. After pouring it in, you don’t stir fry it directly with a spatula, but wait for the pork loin to be shaped in the oil Slip away again. Then turn the heat to high and quickly add pickled peppers, shredded ginger, shredded garlic, Chinese prickly ash, watercress, cooking wine and stir fry.
After stir frying for a few times, see that the kidneys are almost cooked, then pour in the gravy to thicken, and finally sprinkle with green onion and it can be out of the pan.
"Look, the stir-fried kidney is ready." Tu Rongrong smiled and showed the plated kidney to the fans, and then put it up before the fans had time to taste it, and then ate it later.
"Next, let's make pork belly chicken." Tu Rongrong started to process the pork belly as he said.
The thawed pork belly is washed several times with white vinegar and water to remove the mucus, and rinsed with clean water.
Boiling water has been boiled in the pot before, put pepper and cooking wine in the boiling water, then put the pork belly in boiling water for about three minutes and take it out.
The chicken is coated and velvet. There are still some here. When she made fried chicken just now, she didn't cook all the chicken. After all, she also needs to use chicken to make other delicious food.
Chop the chicken into small pieces, scald it with boiling water to remove the blood, put it into the pork belly, and tie it with a toothpick or rope.
Put the pot under cold water, add sliced ginger and cooking wine, turn to low heat and simmer slowly after the water boils.
Chicken is easy to cook, so take out the chicken halfway, add a few red dates into it and continue to stew, after the pork belly is stewed, take it out and cut it into strips.
Of course, when stewing the pork belly, Tu Rongrong also took out the ribs by the way. The ribs in her house are really a bit too much. She also used a lot of bones when she boiled the soup, but there are still a lot of bones.
Tu Rongrong used pork ribs to make pork ribs with green onions, sweet and sour pork, and deep-fried pork ribs. Afterwards, the stewed pork belly was almost done, so she took it out and cut it into strips.
Finally, put the chicken and goji berries in, add salt and pepper to taste, and finally it can be out of the pan.
"Stir-fried kidneys, pork belly chicken, pork ribs with scallion, sweet and sour pork, and deep-fried pork ribs are ready, well, let's simply fry a sour bamboo shoot, and then make a simple loofah soup." Tu Rong Rong thought for a while and said.