In the yard, several children sniffed hard, and the worthless one even drooled.

"It smells so good. What does it smell like? It's really fragrant."

Even the aunt next door couldn't stand the smell and stretched her neck to peek into the kitchen of Lao Lin's house.

At this moment, Mrs. Lin was also muttering in her mind, what on earth was the second daughter-in-law doing in the kitchen? The smell was a bit too fragrant.

Suddenly, I became curious and wanted to go to the kitchen to find out.

It just so happened that Ding Xiang was making pickled fish. After the fish fillets were marinated, she put oil in the pot and started to stir-fry the seasonings and pickled cabbage. These were all in the package and she didn't need to season them.

In this way, it is really convenient.

Many modern things are very convenient.

After sauteing until fragrant, add water, then put fish bones and heads in, and then put the soup dumplings in.

After boiling, the last step is to put the marinated fish fillets into the pot, cover the pot without stirring, and wait for more than ten seconds before turning off the heat.

Old Mrs. Lin stood at the door and watched the whole process of Dingxiang making pickled fish with surprise in her eyes.

Not to mention, when you actually work, it's quite impressive.

Even the old lady felt that Ding Xiang was very skillful when cooking. At first glance, she looked like a great chef.

Not to mention, in modern times, cooking was her hobby and she had studied it in depth.

After I finished my studies, I took the exam.

Finally, I passed the exam to the highest level, which is senior technician.

The dishes she cooks are not only delicious, but also look very good, with good color, aroma and taste.

At this time, the tiger skin and chicken feet on Sangua's side are also ready.

Ding Xiang hurriedly brought out the dishes, and was suddenly amused to see Sangua standing next to her, wiggling her nose vigorously and swallowing her saliva countless times.

Ding Xiang couldn't help but laugh and said: "Little greedy cat."

As he said that, he stuffed a piece of tiger skin and chicken claw into the little son's mouth.

Sangua's eyes lit up, he grabbed the tiger skin and chicken feet and started to chew them.

While eating, he said vaguely: "Well, it's delicious, it's great."

Ding Xiang smiled softly, turned around and continued to work.

When Mrs. Lin saw this scene, she silently left the kitchen door.

That woman has really changed a lot. The tenderness in her eyes just now can never be faked.

After finishing the three meat dishes, Ding Xiang started making sweet and sour pork loin.

Cut the tenderloin into small pieces, then coat it in egg liquid and cornstarch, then put it into the oil pan and fry it.

Fry them for the first time until they are medium-cooked, take them out, then coat them with a layer of egg liquid and cornstarch, then put them in the oil pan and continue frying.

Fry until golden color this time, take it out and set aside.

Add oil to the pan, put the sugar, white vinegar and tomato sauce into the pan, add some water, and wait until the soup thickens.

At this time, you can put the previously fried tenderloin in, stir-fry evenly, and wait for the soup to reduce.

When making the roast duck with sliced ​​skin, Ding Xiang suddenly discovered a very serious problem.

Well, I don't have an oven at home.

Good guy, how can there be an oven here?!

However, if there is a fireplace, it is also possible.

But who has a fireplace in their home?

Who knows how to build a fireplace?

Could it be that we can’t eat sliced ​​roast duck today?

Come on, come on, if you can’t eat roast duck with sliced ​​skin, then let’s eat eight-treasure duck.

As for the ingredients of Babao Duck, naturally...

"Son, take these prepared dishes out first. There is almost no room for them here."

Ding Xiang found an excuse and sent her son away.

Sangua nodded, washed his hands, then picked up two plates of food and went out.

When San Gua went out, Ding Xiang quickly stepped forward and closed the kitchen door like a thief.

Then open the mall as quickly as possible, enter the required Babao duck ingredients, place an order with one click, and receive your payment in seconds.

At this time, Sangua's anxious voice came from outside the kitchen.

"Mom, why can't the kitchen door be opened?"

"Really? Let me take a look." Ding Xiang quickly removed the plastic packaging of the food and put it into the stove.

After everything happened last night, she pretended to come to the kitchen door and opened the door from the inside.

With a smile on his face, he looked at his youngest son and said, "Isn't this open?"

Sangua was a little confused. He looked at the kitchen door and muttered in a low voice: "It's strange. I couldn't open it just now."

"By the way, mother, why did you close the kitchen door?"

"I don't know, maybe it's the hair dryer."

Ding Xiang made a random excuse, then returned to the stove and started busy again.

The preparation of Babao Duck is also very troublesome. As a famous dish in Suzhou and Shanghai, it is also a kind of Chinese inheritance.

The main ingredients are a duck weighing more than three kilograms and 120 grams of glutinous rice.

Accessories are the ingredients stuffed into the duck's belly. 30 grams of peas, 75 grams of ham, 75 grams of shrimp, 40 grams of winter bamboo shoots, 50 grams of chestnuts, 50 grams of scallops, 50 grams of chicken gizzards, 30 grams of mushrooms, and 50 grams of chicken.

The seasoning requires soy sauce, green onions, ginger, monosodium glutamate, white sugar, and some cooking wine.
Chapter completed!