The cannon fodder female supporting role in the misplaced life

"Sister Jiajia, cut the lotus root into thin slices, wash it with clean water, and then add an appropriate amount of white vinegar to soak it. This can delay the blackening of the lotus root and maintain its crispness." Xu Yingying told Ma Jiajia what she was going to do next and why she did it.

"Oh, I'll go right away." Ma Jiajia immediately completed what Xu Yingying had arranged.

At this time, Xu Yingying had already removed the tendons from the snow peas, washed them, and set them aside.

Xu Yingying kept working and took a small handful of black fungus to soak in water.

While the black fungus was soaking, Xu Yingying began preparing the shrimp. She washed the shrimp and patted them dry with paper towels. She added a pinch of salt, cooking wine, and white pepper, mixing well and marinating to remove the fishy smell and enhance the flavor.

Ma Jiajia had also washed the lotus root slices. This time, before she asked, Xu Yingying noticed and said, "Sister Jiajia, please prepare the egg mixture! Crack the eggs into a bowl, add a pinch of salt, and beat with chopsticks or a whisk until the egg mixture is even. You can add a little water or milk to make the scrambled eggs fluffier."

"Okay, I'll go right away. By the way, how many eggs do you want to crack?" Ma Jiajia asked after finally thinking it through.

"Three." Xu Yingying thought for a moment and replied.

Just like that, the whole kitchen began to settle into a state of order and disorder. The three of them each did their job, and once the two of them finished their work, they would go to Xu Yingying to ask about the next step.

Xu Yingying also felt that she could still teach such students.

After Ma Jiajia has basically prepared the raw materials for the two dishes she wants to learn, she will start cooking on the gas stove.

At this time, Chen Xiaofen's ginger and scallion chicken still needed a few minutes to be cooked.

Xu Yingying, keeping an eye on the overall situation, went over the next steps in her mind. Then she said, "Sister Xiaofen, boil another pot of water. Sister Jiajia, remove the black fungus from the water and drain it. Set aside."

Everything is ready, just put it into the pot.

Chen Xiaofen, who had just put the water on the boil, noticed that it was time to turn off the fire. After turning off the fire, she paid attention to the time and started to stew the chicken.

Xu Yingying noticed Chen Xiaofen turning off the stove and said, "Sister Xiaofen, come over and prepare the ginger and scallion sauce. Place minced ginger and shredded scallions in a bowl and pour in hot oil to bring out the aroma. Add soy sauce, sugar, salt, pepper if you like, and if you don't have broth, add water and chicken stock. Stir well to make the ginger and scallion sauce."

Chen Xiaofen nodded, turned around, and pulled a clean bowl from the cupboard, placing it on the dining table. She then used chopsticks to add the minced ginger and chopped green onions Xu Yingying had just prepared. She then added cooking oil to the wok, turned on the heat, and prepared to pour the hot oil into the bowl.

Xu Yingying watched as Chen Xiaofen's movements were a bit clumsy, nearly spilling the oil out of the bowl. Fortunately, she managed to get it all in at the last minute. Xu Yingying smiled with satisfaction. Finally, she watched as Chen Xiaofen added appropriate amounts of light soy sauce, sugar, salt, pepper, water, and chicken bouillon to the bowl, stirring thoroughly. Just like that, she had created a bowl of fragrant ginger and scallion sauce.

Meanwhile, Xu Yingying watched the water beside her as it boiled. She stood by the stove, her eyes glued to the kettle, waiting for it to begin. When the water began to bubble, she immediately turned off the stove.

After Ma Jiajia finished preparing everything, she noticed that Xu Yingying's attention was focused on the kettle, so she just stood aside and waited for instructions without saying anything. She stood quietly by, observing Xu Yingying's every move, secretly admiring her ability to easily control the kitchen.

Seeing that Chen Xiaofen hardly needed the gas stove anymore, Xu Yingying said to Ma Jiajia, "Jiajia, you can start now. Add an appropriate amount of freshly boiled water to the pot, along with a little salt and vegetable oil. First, add the lotus root slices and blanch them for about 5 seconds, then remove and set aside. Then, add the fungus, snow peas, and other ingredients and blanch them in water. The blanching time for each ingredient should not be too long to maintain its crispness and tenderness. Remove the snow peas from the pot after about seconds."

When Ma Jiajia heard herself being called out, she immediately listened carefully to Xu Yingying's words, and then slowly completed the steps according to what Xu Yingying said.

After a while, all the ingredients that needed to be blanched were taken out and set aside.

Seeing Ma Jiajia blanching the chicken, Xu Yingying turned to Chen Xiaofen and said, "Sister Xiaofen, we need to take out the braised chicken and let it cool down. Then cut it into pieces and place it on a plate. Then, pour the ginger and scallion sauce evenly over the chicken. Finally, sprinkle some cooked sesame seeds on it as a garnish. Then, the ginger and scallion chicken is done."

However, when she heard the word "chop into pieces," Chen Xiaofen suddenly realized she had no idea how to start. She said with trepidation, "Ah? Do you want to chop into pieces? I'm not very good at that..."

Faced with this situation, Xu Yingying thought for a moment and decided to demonstrate it to Chen Xiaofen herself, but at the same time reminded her: "I will demonstrate it to you this time, but next time if you want to make this dish again, you have to chop it yourself." After all, chopping a chicken is much more difficult than cutting lotus root!

After saying that, Ma Jiajia turned around and looked at her again. Xu Yingying said, "Sister Jiajia, add an appropriate amount of vegetable oil to the pot. When the oil is hot, add the chopped garlic slices and sauté until fragrant. Pour the blanched lotus root slices, wood ear mushrooms, and snow peas into the pot and stir-fry quickly over high heat for a few times."

Ma Jiajia was no longer as clumsy as she was at the beginning. After hearing what Xu Yingying said, she started to get into the groove. She heated the pan, added oil and garlic slices, then poured all the ingredients into the pan and started stir-frying over high heat.

Xu Yingying on the side began to prepare the sauce. She added appropriate amounts of salt, chicken essence, sugar, and starch to a bowl, stirred it evenly, and handed it to Ma Jiajia, saying, "Sister Jiajia, pour this into the pot."

"Okay!" Ma Jiajia took the bowl handed to her by Xu Yingying with a smile, then poured the liquid directly into the pot and continued to stir-fry over high heat. Xu Yingying kept an eye on it and asked Ma Jiajia to turn off the heat and serve the dish when she saw a thin sauce formed in the pot.

The moonlight over the lotus pond was placed on the dining table as quickly as possible.

"Sister Jiajia, this shrimp scrambled eggs is relatively simple, but there are some tips to pay attention to. First, we need to pour an appropriate amount of vegetable oil into the pan. When the oil is hot to a certain degree, we can put our hands above the pan to feel the heat. If you can feel obvious heat, it means the oil temperature is right. Next, put the marinated shrimp into the pan and stir-fry quickly. Be careful not to let the shrimp burn, try to keep them tender and smooth. When the shrimp change color and are basically cooked through, you can take them out and set aside. Next, check if there is enough oil in the pan. If not, add more."