God of Cooking, grilling skewers attracted the fairy beasts

"Sure! What would Sister Jiang like to eat today?"

After arriving in the kitchen, Li Heng asked.

"Hey, I want to eat sweet dishes. Does your brother have any recommendations?"

Jiang Mei didn't say any specific names of the dishes, but just let Li Heng decide.

"How about some sweet and sour pork?"

After flipping through the menu in his mind, Li Heng recommended it to Jiang Mei.

"Okay! Okay! What else?"

Jiang Mei nodded excitedly, then looked at Li Heng.

"One dish isn't enough for you? What else do you want to eat?"

Li Heng picked up the kitchen knife and was about to cut the meat, but after hearing Jiang Mei's words, he stopped.

"Two dishes, at most two dishes, I still have other work to do!"

Before Jiang Mei could answer, Li Heng pointed two fingers at her and emphasized.

"I see. Actually, I have the same idea as you, little brother."

"Since we already have a meat dish, please recommend a vegetarian dish!"

"Well, it has to be sweet too."

Jiang Mei tapped her chin with her finger and finally gave the decision to Li Heng.

It was her own fault that she couldn't think of a name for the dish for a while.

"Okay! Let me see if there are any other suitable ingredients."

"Sister Jiang, do you eat lotus roots?"

After looking through the ring for a while, Li Heng asked Jiang Mei.

"Lotus root?"

Jiang Mei recalled and found that she had no memory of "lotus root".

"Here! This is it. I remember it's called lotus root here, right?"

Li Heng took out a few lotus roots and showed them to Jiang Mei.

Only then did he remember that the previous few times he ate lotus root, it was all in Miaoyin Sect, and Jiang Mei was not present.

"So that's what I was talking about! Great, let's eat it!"

Jiang Mei recognized what Li Heng took out at a glance, but she only knew of the existence of lotus root and had never eaten it.

"Okay, then I'll make you another dish of 'Honey Glutinous Rice Lotus Root'!"

"Yes, this dish sounds very sweet just by the name."

Jiang Mei nodded with satisfaction and began to look forward to the two dishes.

Li Heng first put the pork tenderloin on the chopping board. He planned to make the second dish first.

Because one of the steps in making honey-glazed glutinous rice lotus root is to boil the lotus root in a pot for four to fifty minutes, he can completely make the sweet and sour pork within this time interval.

This will allow Jiang Mei to eat two dishes faster.

Li Heng selected the two thickest sections of the lotus roots that had just been taken out and put the others back.

First, peel two sections of lotus roots, then prepare some glutinous rice, wash it clean, and put it into a bowl.

Add two spoons of brown sugar into a bowl and mix thoroughly with the washed glutinous rice.

Next, cut off one end of the lotus root, about an inch long.

Li Heng did not throw away the cut part because it would be useful later.

Use chopsticks to clear the holes inside the lotus root, and then pour the glutinous rice into the cut.

Fill and compact all the holes.

After filling it with glutinous rice, cover the previously cut part back and secure it with a thin bamboo stick.

This will ensure that the glutinous rice will not leak out when cooking later.

Put the lotus root stuffed with glutinous rice into the pot and add clean water until the lotus root is covered.

Then add an appropriate amount of brown sugar to the pot. The amount of brown sugar depends on your taste.

"One spoonful is not enough! Another spoonful, another spoonful."

Li Heng originally planned to add only one spoonful, but Jiang Mei was not satisfied.

She snatched Li Heng's spoon and added another spoonful of brown sugar into the pot.

Since it was a dish made for Jiang Mei, Li Heng did not stop her.

Bring the water to a boil over high heat, then reduce to low heat and cook for another 40 minutes, allowing the sugar juice to slowly seep into the lotus root.

While waiting, Li Heng started to make another dish of sweet and sour pork.

"By the way! Little brother Li Heng, why is it so unusually quiet here today? Even the two little girls are not with you."

When Jiang Mei first entered the yard, she felt something strange, but she couldn't tell what was strange.

Because her mind was full of food at that time, it was not until now that she finally realized the problem.

Where has everyone gone?

"It's because of the birthday party. They insisted on preparing a gift for me and said they wanted to give me a surprise. They didn't let me know what the gift was."

Li Heng answered while busy chopping ingredients.

Sweet and sour pork does not require too many side dishes or seasonings, just a small handful of chopped green onions and ginger.

"Just before you came back, they had a meeting and left as a group."

After putting the freshly cut ingredients into a bowl and soaking them in water, Li Heng continued.

It was so mysterious that he wanted to follow Nangong Ya and the others to see what they were going to do.

"I see! In that case, I can enjoy these two dishes all by myself today?"

Jiang Mei's perspective on the issue is completely different from Li Heng's. After hearing this "good news", she was very happy.

Li Heng took out the pork tenderloin that he had put away earlier.

The reason for choosing this part of meat is that the pork tenderloin is tender and smooth, and after being fried, it can maintain a crispy outside and tender inside texture.

Pick up the kitchen knife and start cutting the meat. The slices should be cut a little thicker than usual. This will be more convenient for the next steps.

Put the cut tenderloin into a bowl, add appropriate amount of salt and scallion and ginger water, and mix it with your hands for a while to ensure that the meat slices can fully absorb the seasoning.

Set the meat aside to marinate for five minutes.

Before putting the meat slices into the oil pan, they need to be coated with a layer of batter. This process is called "dressing" or "coating with batter".

When I made candied milk tofu before, I used a whole egg batter, which is also called a batter.

However, what is used this time is called "water-based paste", and the raw materials are starch and water.

The function of batter is to form a protective layer immediately during frying to isolate the ingredients from the higher temperature oil.

The purpose is to allow the ingredients inside to maintain their original moisture and freshness.

Li Heng took out another bowl, added starch and water in a one-to-one ratio, and stirred it into a paste.

Then add the marinated meat slices and mix well so that each piece of meat is coated with paste.

Pour more oil into the pan, heat the oil to 60% hot, then turn to low heat and add the meat slices.

Fry for about two minutes for the first time, until the meat slices turn light yellow and are shaped.

Turn on high heat and raise the oil temperature to 80% hot. Add the meat slices and fry for 30 seconds. When the edges of the meat slices turn dark red, remove from the pan and set aside.

Finally, you need to prepare a bowl of sweet and sour sauce. Add two spoons of sugar, half a spoon of vinegar, a little soy sauce and salt, and a little water into the bowl.

Stir to dissolve the spices in the bowl.

Put the sauce in the pot and cook until it becomes thick, then pour in the meat slices and shredded green onion and ginger.

To make the dish look more beautiful, you can also add a handful of shredded carrots to the pot.

Stir-fry quickly a few times so that the fried meat slices are coated with sugar juice, then remove from the pan and serve.

This sweet and sour sweet and sour pork is ready.

To be honest, the author rarely eats this kind of sweet meat (?′?`?)

Because this dish was made for Jiang Mei alone, Li Heng served it on a plate.

In the past, a larger vegetable bowl would usually be used.