I fell through the tunnel and brought my family to live a good life

Xu Congyi planned to cook ten dishes for the New Year's Eve dinner tonight. With the space, she could show her cooking skills. Fish is indispensable for the New Year's Eve dinner, which symbolizes abundance every year, so the first dish she thought of was braised fish, which is simple and delicious. In addition to braised fish, Xu Congyi planned to make another braised dish - braised pork and tiger skin eggs, and the rest were sweet and sour spare ribs, dry pot prawns, braised pork intestines, cold-mixed pig ear shreds, dry-fried beans, blanched baby cabbage, winter melon meatball soup, and finally a blueberry yam tower as dessert. Ten dishes symbolize perfection.

Xu Congyi had everything planned out. He needed time to stew the braised fish and pork, so they could cook directly in the yard. As for the other dishes, he only needed to prepare them and put them in the pot when it was almost time for dinner, so Xu Congyi planned to fry the meatballs and ribs first.

Ever since he told his family about his treasure, Xu Congyi was not so restrained in using the oil at home. After all, he could buy more from the space when he ran out. Besides, he couldn't be stingy with the oil since he was making New Year's Eve dinner today.

In modern times, many families would prepare some fried food a few days before the New Year, such as fried meatballs, fried small yellow croaker, fried sashimi, fried ribs, etc. After traveling here, she found that her family did not intend to fry these, so she did not mention it. When in Rome, do as the Romans do, and just make and eat the meatballs and the like.

First, marinate the ribs soaked in blood with onions, ginger, garlic and soy sauce, and then Xu Congyi cut the meat for frying meatballs. She didn't cut too much, just a small piece. It was a bit difficult for seven people in the family to eat ten dishes, so Xu Congyi controlled the amount. Although it is not a problem to have leftovers today, what you want is to have surplus, but Xu Congyi and the Xu family are the same. People who have lived a hard life are reluctant to waste food even if their lives get better. There is surplus, but not too much, that would be a waste.

Cut the cut meat into pieces, Xu Congyi entered the space, and directly used a meat grinder to grind it into minced meat. Pour the ground meat into a porcelain bowl and season it. In order to avoid the meatballs getting burnt when frying, Xu Congyi seasoned it with scallion and ginger water, which can not only add flavor but also keep the meatballs fresh and tender. Adjust the taste of the meatballs, add some starch to increase the viscosity, and start frying after a few minutes. Light the fire and pour the oil. Controlling the heat is the key. It should not be too high to avoid burning, nor too low to cause the meatballs to be undercooked.

Xu Congyi carefully observed the changes in the oil temperature. When the oil temperature was just right, she carefully rolled the meat filling into meatballs and gently put them into the pot. The meatballs rolled in the oil pan, gradually becoming golden and crispy, exuding an attractive aroma. Xu Congyi gently flipped them with a colander to ensure that each side was fried evenly. After a while, the meatballs were fried. Xu Congyi couldn't help but break open a meatball and tasted it. The freshly fried meatballs had a crispy skin and were tender and juicy inside, with just the right taste. She nodded with satisfaction, knowing that the fried meatballs were successful again this time.

While the oil was still hot, Xu Congyi decided to fry the ingredients for other dishes as well. She fried the quail eggs first, putting them in the pan and frying them until they were golden brown and tiger-skin-like, then taking them out and draining the oil. Next came the beans. The key to stir-frying beans is to fry them dry with oil, so that they are more crispy and delicious when stir-fried. Finally, the dry-pot prawns were fried together with potato strips and lotus root cubes. These three ingredients needed to be coated with starch when frying, so that they would be more crispy when fried.

After frying all the ingredients that needed to be fried, the rest of the Xu family woke up from their lunch break. Seeing smoke coming out of the kitchen chimney, they hurried to the kitchen to help.

The rabbit house needed to be cleaned and the rabbits needed to be fed, so Old Man Xu and his mother went to clean up the rabbit house first. Hunter Xu was responsible for cleaning the fish at home. He had plenty of time in the afternoon, so he didn't clean up the fish in advance. Hunter Xu was also very efficient in cleaning the fish. He removed the scales and internal organs, washed the fish, and cut a few diagonal cuts on both sides of the fish body according to his beloved daughter's request, stuffed it with green onions and ginger, and sprinkled a little white wine to remove the fishy smell so that it could be flavored.

The two brothers couldn't stay idle, so they helped Xu Congyi. They watched the fire, added firewood, peeled garlic and chopped onions. The chefs were Xu Congyi and Li Dahua. Of course, Li Dahua was also a kitchen helper, because she didn't know how to cook these dishes at all, and her battlefield was not in the kitchen but in the main hall, because her task was to make dumplings. This time, they didn't need to make a lot of dumplings, and they could eat them as a staple food. At first, Xu Congyi didn't want to make dumplings, because there was no custom of eating dumplings here, but no one knows a daughter better than her mother, and Li Dahua made the decision directly, and the staple food tonight was dumplings.

After preparing all the dishes, Xu Congyi started cooking when the time was almost up. The first dish was braised fish. The pan was heated and the oil was cooled. When the oil in the pan began to smoke, Xu Congyi gently put the fish into the pan. With a "sizzle", the part of the fish close to the pan quickly became golden and attractive. She carefully turned the fish over to ensure that each side was evenly heated. Then pour in the appropriate amount of white wine, light soy sauce, dark soy sauce and sugar, add a bowl of water, cover the pot, and let the fish slowly stew in the pot. As time goes by, the sauce in the pot gradually becomes thicker and the aroma of the fish becomes more intense.

Next is the second dish, braised pork with tiger skin eggs. Cut the pork belly into cubes, put it in a hot pan, stir-fry the excess fat, and take it out after frying until both sides are slightly yellow. Then, she pours in rock sugar to make sugar color, and then puts in the pork belly to stir-fry for color. Then, add an appropriate amount of water, a little white wine, light soy sauce, dark soy sauce and spices, put in the tiger skin quail eggs, and simmer over low heat until the soup is thick and the meat is tender.

The third dish is sweet and sour spare ribs. The ribs are marinated before frying the meatballs. Fry the ribs in a hot pan with cold oil until both sides are golden brown. Then pour in the sweet and sour sauce made of sugar, vinegar, tomato sauce and water. Stir-fry evenly to coat the ribs with the sweet and sour sauce, and finally collect the sauce and serve.

The fourth dish is dry pot prawns. This dish is actually very simple. Put dried chilies, peppercorns and garlic slices in a hot pan and stir-fry until fragrant. Then add the fried prawns, potato strips and lotus root cubes. Add appropriate amount of salt, chicken essence and pepper to season, and finally sprinkle with chopped green onions.

The fifth dish is braised pork intestines. The pork intestines and pig ears are both cooked foods bought from the space. They are quick and easy to make. The pork intestines are cut into sections and the peppers are cut into pieces. Xu Congyi specially used spicier peppers for this dish. She missed eating spicy food for a long time. Now the Xu family has also been trained and can eat spicy food as well as Xu Congyi.

The sixth dish is the cold-mixed shredded pig ears. Cut the pig ears and cucumber into shreds, add chopped green onion, ginger, garlic, coriander, chili oil and other seasonings and mix well. This dish has a smooth taste, sour and spicy, and is a good appetizer.

The seventh dish is stir-fried green beans. Add minced garlic and chili peppers to the fried green beans and stir-fry until fragrant, then season.

The eighth dish was blanched baby cabbage. Wash and cut the baby cabbage into sections, boil it in boiling water, and then drain it. Then, she prepared a bowl of sauce made of soy sauce, minced garlic, sesame oil, etc. In order to enhance the flavor, she also added a little oyster sauce from the space. The sauce was boiled in the pot for a while and poured on the baby cabbage.

The ninth dish is winter melon meatball soup. Put the fried meatballs and winter melon slices into the pot and add water to stew. Because the meatballs are fried, the winter melon can be served when it is soft. Add salt and pepper to taste and sprinkle with chopped green onions before serving.

The last dish is the blueberry yam tart. Steam the yam and mash it into a paste. Add appropriate amount of milk and sugar and mix well. Then put the yam paste into a bowl and press it, turn it upside down on a plate, and shape it into a tart with your hands. Finally, pour blueberry sauce on it, and a sweet and delicious blueberry yam tart is ready.