Because Zhang Hongyu came, Shen Xiangmiao proposed to replace this dish with soup, ten dishes, which can be regarded as a reunion and a complete circle.

And thinking about it, there are many people in this family, and they can't sit at one table, so it's better to sit at the head of the family at one table, and they sit at one table, sitting separately, not crowded, and more suitable.

But even though they were seated at two separate tables, the dishes were divided into two portions, large portions and small portions, with the larger portion going to the main table and the smaller portion going to their table.

Braised pork platter, vegetarian cold salad platter, salted egg yolk torch pumpkin, soy sauce stuffed chicken wings, golden sand corn, fried lotus root, saliva chicken, braised flat fish, zongxiang glutinous rice pork ribs and that winter melon meatball soup.

It's just that, although they are all very delicious dishes, but Shen Xiangmiao has also done it, Xia Bing and Holly have also seen how to make it, so they are familiar with the help, but this dumpling fragrant glutinous rice pork ribs and this winter melon meatball soup are the first time Shen Xiangmiao has done it.

While Xia Bing and Holly were busy making the things on the side, they watched how Shen Xiangmiao cooked these two dishes.

After noon, when Lu returned home, he had already cleaned the ribs, drained the water, and prepared them in advance with salt, oil, green onions, ginger, soy sauce, cooking wine, and Shen Xiangmiao, and pickled them in the kitchen with oil consumption and five-spice powder.

Now it's time to marinate for an afternoon, and it's very delicious, even if it's raw pork ribs, you can smell the rich spice flavor.

The glutinous rice was also soaked in advance, and now it is fished out and put in the basin, and the rice grains are already crystal clear and translucent, which is very beautiful.

Put the marinated pork ribs in the glutinous rice, roll it, let the ribs evenly coat a layer of glutinous rice, and then wrap them in boiled, lightly fragrant zongzi leaves, and put them on the top of the cage drawer.

After all the pork ribs are dipped in glutinous rice, wrapped in zongzi leaves, covered with the lid of the cage drawer, steamed over high heat, and after the water boils, steam it for half an hour on medium heat.

After explaining that the holly heat should not be too big, Shen Xiangmiao went to cook the dishes on the side, and when Xia Bing helped the other dishes, Shen Xiangmiao began to make this winter melon meatball soup.

To make meatballs, you need to use pork to chop the filling, in order to ensure the taste, the meat can not be too fat, otherwise it will taste very greasy, and it can not be too thin, otherwise it will taste too chai, you need to use three points of fat and seven points of lean meat is the most suitable, chopped into a fine filling.

Chop the ginger and green onion into fine minced pieces and put them in the meat filling, stir evenly, and then take a small mallet used to pound the garlic and pound a cup of tea, in order to make the meat more strong, and also make the green onion and ginger more finely chopped, you can't chew it out when you eat, only eat the fragrance of green onion and ginger, but it does not affect the taste.

Later, add eggs, starch, cooking wine, soy sauce, sesame oil, pepper, salt, etc., stir well, take a spoon and put the round small meatballs into a pot of water boiling over low heat, and wait for all the meatballs to be in the pot, and when the meatballs are slightly shaped and will not loosen, the fire will be burned into medium heat.

After boiling a cup of tea, when all the meatballs have floated, then put the winter melon slices that have been cut half a finger thick and washed into it, and then boil for a while, until the winter melon is translucent, season with salt and sesame oil, and sprinkle pepper and coriander after stopping the fire, and the winter melon meatball soup will be ready.

The meatballs are strong and delicious, the winter melon is soft and rotten, and the meatballs boiled in clear water have no extra and strong taste, full of fragrance, and the original light taste of the winter melon makes this soup more and more fragrant and delicious, and the aroma is tangy.

The winter melon meatball soup here is ready, and the glutinous rice ribs over there are also steamed, and when you lift the lid of the pot, you can smell the strong fragrance.

The strong aroma of glutinous rice, mixed with the rich aroma of pork ribs and meat, coupled with the fragrant taste emitted by the zongzi leaves, is faint and makes people salivate.

Lift the wrapped zongzi leaves, is the first to see the white glutinous rice, because the glutinous rice has been soaked, it seems more and more crystal clear, and this crystal clear, faintly visible in the faint reddish-brown ribs, there is a feeling of holding the pipa half covering the face, more and more aroused the glutinous worms in the stomach, thinking about quickly tasting the delicious taste of this zongzi fragrant glutinous rice ribs.

Xia Bing and Holly endured the gluttony in their stomachs, took the ribs off the steamer, carefully divided the plates, and on the other side, put the dishes on the side together, and then cleaned up the fire in the stove, and it was all in order.

Cleaning up the kitchen knives, chopping boards and dishes that had just been used, and washing the pots that had just been used, Shen Xiangmiao washed her hands and ordered: "Go and set the table, just now I heard the voice of my grandparents talking, and I guess everyone is here." ”

Xia Bing and Holly responded, and went outside to start serving food.

Outside, Lu and Zhang saw each other and hurriedly came over to help.

A table of delicacies is arranged, plus a full plate, all kinds of moon cakes specially sent by Meng Ji, this sumptuous Mid-Autumn Festival dinner is ready.

The delicacies on the table are all loved by the family, and it is Shen Xiangmiao's craftsmanship, which is full of praise, especially the newly made rice dumplings and glutinous rice ribs, which is even more appreciated.

When the pork ribs are steamed enough, they are soft and delicious, and with soft glutinous rice, even if it is Yang's with bad teeth, it is very easy to eat.

Shen Shuntong sighed even more: "These days I have nothing to do at home, and the third child often takes us around, whether it is in this market, or in the county, the small stalls, and the dishes in the big restaurants are also eaten by all ages, but which one tastes like it is not as delicious as the dishes made by the fragrant seedling girl." ”

"This is to the point, otherwise, the shopkeeper of the natural residence in the county town still wants to partner with our Xiangmiao to do business, don't you know that our Xiangmiao craftsmanship is good?" Yang smiled and took a sip of the winter melon meatball soup that Zhang scooped for her.

"This soup tastes good." Yang sighed again.

"Yes, yes." Zhang also chimed in and swallowed the salted egg yolk baked pumpkin.

Zhang Hongyu and Tie Dan were also full of appreciation, and they were even gobbling up food.

Not to mention the four people at the next table, Zhang Xun, Shui Su, Holly and Xia Bing, although they are four people, they are also ten plates of dishes from Mandengdeng, and they are also feasting at this time.

Seeing the sweetness of everyone's eating, Shen Xiangmiao, a person who cooks, is naturally very happy, chatting and talking with the big guys, while eating the dishes he made, with a constant smile on his face.