After Song Zhaozhao finished making preserved egg and lean meat porridge, he cut some salted duck eggs. Since he had salted duck eggs, he must have steamed buns.

Song Zhaozhao first mixes the flour with a spoonful of salt, then mixes the yeast powder with an appropriate amount of warm water and sets aside. Then slowly pour the yeast powder water into the flour, knead it into a moderately soft and hard dough, then cover it with a damp cloth and let it rest.

Let it rise for about half an hour. Wait until the dough has risen. Then take out the risen dough, add a pinch of alkaline flour to it and knead it evenly. Knead the dough evenly and roll it into a long strip.

Divide the dough evenly into several balls. Knead the balls one by one. Apply a layer of cooking oil evenly to the basket. Place the kneaded dough into the basket one by one, cover it and let it rise again until it doubles in size.

For the steamed buns that have been proofed for the second time, turn on the heat and steam over medium heat for a period of time. After steaming, it is best to simmer for a period of time. This type of steamed buns will be more chewy.

After Song Zhaozhao finished making the steamed buns, he was a bit unskilled. It had been such a long time since he had cooked a good meal, which was really a bit bad.

Now that he had preserved egg and lean meat porridge, salted duck eggs, and steamed buns, Song Zhaozhao felt that he still needed to stir-fry a few vegetables.

Song Zhaozhao thought about it for a while, and it would be very good to make a dish of short crispy pork in sour soup.

Song Zhaozhao first peeled the pork belly and cut it into small strips, then added ginger, green onion, white wine, salt, etc. to the meat strips. After doing this, Song Zhaozhao felt that it would be best if there was soy sauce at this time, but it was a pity that his own

The soy sauce is not ready yet, so we have to wait a little longer.

Immediately afterwards, Song Zhaozhao cut the tomatoes into cubes and set aside. Then prepared ginger, garlic, and green onions, cut them into sections and set aside. Soak some black fungus in water. All these ingredients are ready, and you can prepare them.

The main ingredient of this dish.

Song Zhaozhao first mixed the flour into a paste, added oil to the pot to heat it, then wrapped the freshly marinated short crispy pork in the paste, and put them into the hot oil pot one by one, and fried them.

Then take it out and the little crispy meat will be very crispy.

Song Zhaozhao left a little oil in the pan where he had just deep-fried the crispy pork, and then added ginger, garlic, chopped green onions, and dried chili peppers. He added Song Zhaozhao’s favorite vegetables and tomatoes and stir-fried. After they were cooked, he added

Boil an appropriate amount of water. Then add black fungus and small crispy pork strips. Add a little vinegar and other seasonings. After the final boil, Song Zhaozhao and the gravy are ready!

It didn't take long for Song Zhaozhao to finish making the short crispy pork in sour soup. Song Zhaozhao took a bite first. It was sour and spicy. It tasted like this. It was right!

After finishing the short crispy pork in sour soup, Song Zhaozhao felt that another vegetarian dish was needed to make it better, so Song Zhaozhao decided to make another authentic Di Sanxian dish. This dish is Song Zhaozhao's most popular dish in the 21st century.

It's my favorite dish, but I haven't eaten it once since I got here. Song Zhaozhao has no hope of relying on other people, but Song Zhaozhao has 100% trust in himself.

For Song Zhaozhao, the three delicacies are as simple as scrambled eggs with tomatoes. For Song Zhaozhao, making this dish takes just a few minutes. Moreover, the ingredients required for the three delicacies are extremely small.

Just potatoes, eggplants and green peppers.

Song Zhaozhao first washed the eggplants, potatoes and green peppers.

After that, Song Zhaozhao cut the eggplant, peeled the potatoes and cut them. Remove the seeds from the green pepper and cut them into rhombus-shaped slices. Then put more oil in the wok and heat it up. Add the potato cubes first and fry them over high heat. After the water is dried,

Song Zhaozhao added the eggplant and fried it with the potatoes at the same time. When the potatoes were fried until they were slightly yellow and the eggplant was slightly wrinkled,

Song Zhaozhao took out the potatoes and eggplants and drained the oil. Song Zhaozhao kept the oil at the bottom of the frying pan for further use. Then Song Zhaozhao put chopped green onion and millet pepper into the hot oil pan and sauteed until fragrant.

Add potatoes, eggplants, and green peppers. Stir-fry for a while until cooked through. Song Zhaozhao adds an appropriate amount of salt and other seasonings.

After reaching this point, Song Zhaozhao once again thought of the soy sauce he had just made. How great it would be if there was also soy sauce now!!!

For the last dish of three delicacies, Song Zhaozhao added minced garlic and stir-fried again. Just like that, an authentic dish of three delicacies was ready.

"Sour soup with short crispy pork, ground three delicacies, large steamed buns, salted duck eggs, preserved egg and lean meat porridge, the five dishes need to be cooked again."

Song Zhaozhao muttered to himself, looked at the five dishes he had made, and decided to make another one. After all, Liuliu Dashun, this group of people did have some troubles during this period.

But what to make for this last dish, this troubled Song Zhaozhao.

Just when Song Zhaozhao was worried, he discovered the big crucian carp in the fish tank nearby.

"Isn't this just the right time to make a crucian carp and radish soup? During this period, everyone just needs to replenish their bodies. Now that we have vegetables and rice, we just need a soup."

Just as he was told, Song Zhaozhao immediately fished out the crucian carp from the fish tank and cleaned the crucian carp.

After cleaning the crucian carp, Song Zhaozhao will marinate the fish first. Song Zhaozhao first rubs the inside and outside of the fish with salt and white wine, and sets it aside to marinate the fish body for a period of time.

At this time, Song Zhaozhao peeled the radish and cut it into thick shreds. Then he cut the ginger into slices and the green onions into chopped green onions. Then he put the radish in an appropriate amount of water and boiled it.

The fish was almost marinated. Song Zhaozhao poured oil into the oil pan, heated the oil pan, put the crucian carp into the oil pan, and fried it until both sides were golden brown. At this time, Song Zhaozhao added the ginger slices.

Put it in and pop it when turning it over. At this time, the fragrance has already hit your face.

Finally, Song Zhaozhao put the freshly fried fish and ginger slices into the radish soup and simmered it for a period of time. Seasoned with salt. Finally, sprinkled with chopped green onion, and the crucian carp and radish soup was ready.

After the food was finished, Song Zhaozhao took a look at the time. It was almost the same. Lu Chenmo and the others should be back soon. Song Zhaozhao brought all the food to the dining room.

"It smells so good, little tailor, won't you prepare food for us again?"

The time was really just right. Song Zhaozhao had just put the food on the table when Lu Jinmo's voice came over.

So, just as Song Zhaozhao turned around, their group came in.

"Okay, little girl, it tastes good."

""

Everyone praised Song Zhaozhao with one glance.

"Zhaozhao, what are you doing?"

"Lord Commander, I'm fine."
Chapter completed!