The Koi Wife of the Prime Minister

She first washed the bacon with clean water to remove the dust and impurities on the surface.

The washed bacon was put into the steamer. Shen Yan prepared some seasonings, such as ginger slices, green onion segments, cooking wine, etc., and placed them around the bacon to enhance the aroma and taste of the bacon.

Next, Shen Yan prepared a bowl of special marinade to marinate the bacon.

This marinade is a mixture of salt, sugar, soy sauce, white wine, five-spice powder and other seasonings. It has a strong flavor and can make the bacon more delicious.

Shen Yan evenly spreads the marinade on the surface and cut of the bacon, allowing the seasoning to fully penetrate into the bacon, making the bacon taste more delicious.

Put the marinated bacon into the steamer, cover the pot, light the fire, and start steaming.

Shen Yan controlled the heat and adjusted the fire to allow the bacon to be steamed gradually, keeping the meat tender and full-flavored.

During the steaming process, the bacon emits an enticing aroma that fills the entire kitchen.

Shen Yan occasionally opened the lid of the pot, scooped up the soup in the pot with a spoon, and poured it on the surface of the bacon, making it more tender and delicious.

After a period of steaming and cooking, the bacon becomes soft and juicy, exuding an enticing meaty aroma.

Shen Yan poked the bacon lightly with chopsticks to confirm that it was fully steamed and had no blood or rawness.

After confirming that the bacon has been steamed, Shen Yan turns off the fire and lets the residual heat in the steamer continue to simmer the bacon for a while to make it more flavorful.

Finally, Shen Yan took out the steamed bacon and placed it on the chopping board to cool slightly. After it cooled slightly, she cut the bacon into small pieces and set aside for the fried stinky tofu later. These steamed bacon pieces are already delicious and can add a special aroma and taste to the fried stinky tofu.

After finishing the steamed meat, Shen Yan cleaned up the kitchen, cleaned the steamer, and then returned to the house, looking forward to making delicious fried stinky tofu with the steamed bacon, bringing another sumptuous gourmet enjoyment to her family.

Shen Yan carefully selected a few pieces of fresh chicken breasts, washed them, and carefully wiped them dry with kitchen paper.

She likes to choose tender chicken, so that the Kung Pao Chicken will be more delicious.

Next, Shen Yan cut the chicken breast into small dices, making each piece roughly the same size to ensure that it would be evenly flavored during the cooking process and have a smooth texture.

After preparing the chicken, Shen Yan began to process the ingredients.

She chopped onions, ginger, and garlic and prepared some dried chilies and peanuts, which are essential seasonings and side dishes for Kung Pao Chicken.

Shen Yan put the pot on the fire and poured in a proper amount of cooking oil. When the oil temperature was right, she put in the dried chili peppers and peanuts and fried them until they were slightly yellow and crispy, then took them out for later use. This would make the dried chili peppers and peanuts more crispy and delicious, and add a layer of taste to the Kung Pao Chicken.

Next, Shen Yan put the chopped chicken into the pot and stir-fried it over medium-low heat until the surface of the chicken turned golden brown and had an enticing aroma.

This process requires patience and carefulness to ensure that each piece of chicken is evenly heated and stir-fried to a tender texture.

When the chicken becomes golden and crispy, Shen Yan adds onions, ginger and garlic to stir-fry, exuding a rich aroma that is mouth-watering.

Then, she poured in the Kung Pao sauce she had prepared in advance and stir-fried the chicken and ingredients evenly so that every piece of chicken could fully absorb the aroma and taste of the sauce.

Finally, Shen Yan poured the previously fried dried chilies and peanuts into the pot and stir-fried them evenly with the chicken, so that the ingredients and chicken were perfectly blended and the taste was richer and more intense.

After cooking, Shen Yan served the Kung Pao Chicken on a plate and garnished it with some bright chopped green onions to add color and beauty.

The whole dish is golden in color, fragrant and mouth-watering.

“Kung Pao Chicken is ready!”

Shen Yan gently instructed and brought the hot Kung Pao Chicken to the table.

The aroma filled the air. Wang Jun and Wang Lin immediately started drooling when they smelled the tempting aroma. They couldn't wait to pick up their chopsticks to taste this delicious dish.

Shen Yan smiled and watched the two children enjoy the food, feeling full of satisfaction.

This sumptuous dinner not only filled their stomachs, but also brought them closer emotionally.

But next, Shen Yan still needs to make fried tofu. They had eaten it yesterday and it tasted good, so Shen Yan planned to make some and sell it, adding steamed bacon to it.

Shen Yan took out the fresh tofu that she had prepared in advance, and chose tofu blocks with a delicate taste and soft texture. She first cut the tofu blocks into small rectangular pieces of uniform size to ensure that they can be evenly heated during the frying process, making them crispy on the outside and tender on the inside, with a better taste.

Next, Shen Yan prepared a special paste to coat the surface of the tofu cubes to add taste and flavor. The paste is made by mixing flour, starch, a little salt and seasonings, and stirring evenly until there are no particles, presenting a soft and delicate texture.

Shen Yan dipped the tofu cubes into the slurry one by one, making sure each piece of tofu was evenly coated with a thin layer of slurry.

This will create a uniform crispy outside and tender inside texture during the frying process, making the tofu more delicious.

After the tofu cubes were coated with the batter, Shen Yan began to heat the oil pan. When the oil temperature reached the right level, she put the tofu cubes into the pan one by one, being careful to avoid splashing oil.

The tofu cubes slowly become golden and crispy in the oil pan, exuding an enticing aroma.

Shen Yan gently flipped the tofu cubes with a spatula to ensure that they were evenly cooked and fried until the surface was golden and crispy while the inside remained soft.

When the tofu cubes became golden and crispy, Shen Yan used a slotted spoon to scoop them out of the oil pan and placed them on kitchen paper to absorb excess oil.

This will make the fried tofu crispy on the outside and tender on the inside, not greasy, and more delicious.

Finally, Shen Yan cut the steamed bacon prepared in advance into small pieces and sprinkled it on the fried tofu cubes, adding a hint of meaty aroma and salty taste, making the fried tofu more delicious and fragrant.

After the fried tofu was fried, Shen Yan placed them on a plate and garnished them with some bright green onion and red pepper shreds, adding color and beauty and making the whole dish more tempting.

“The fried tofu is out of the pan!”

Shen Yan gently instructed and brought the fragrant fried tofu to the table.

Wang Jun and Wang Lin smelled the tempting aroma and couldn't help swallowing their saliva. They picked up their chopsticks impatiently and prepared to taste this delicious dish.

Shen Yan smiled and watched the two children enjoy the food, feeling full of satisfaction.

After the two dishes were ready, Shen Yan still needed to make a soup, which was sour bamboo shoots and tofu soup.

Shen Yan took out a piece of fresh tofu and cut it into small, even pieces. She chose tofu with a delicate taste and soft texture to ensure that the soup tastes rich and moist. Put the tofu cubes into the pot and gently heat it to make it slightly watery so that the tofu can absorb the flavor of the soup more easily.