Tang Qiaoqiao added a little oil to the chopped leeks to lock in moisture while maintaining the green color, then chopped some fatty and lean fresh pork into minced meat and mixed it with leeks and prawns, minced ginger, chopped green onion, sesame oil, and seasonings.
Tang Qiaoqiao kneaded the dough by hand until it was smooth and had tenacity. She scooped a spoonful of filling, wrapped in a long strip of dough but not closed on both sides, and kept it slightly open.
She brushed the bottom of the pan with lard, put the potstickers loosely, and when the bottom is golden brown, she poured in eggs mixed with water, closed the lid, and simmered it for four minutes.
The egg netting hugs around the potstickers, make it look beautiful and delicious.
Although the potstickers are open, the juice of the stuffing inside does not flow out at all. The tenderness of the leeks, the freshness of the shrimp, and the pork's fragrance are perfectly integrated. The bottom layer is thin and crispy, and you can taste the smoothness of the eggs. The more you eat, the more addicted you get.
Of course, just some potstickers cannot satisfy Tang Qiaoqiao's stomach. She also made two bowls of hot and sour duck noodles.
Duck noodles use fresh duck gizzards, duck liver, duck heart, and duck intestines. After washing them with cornstarch, she sliced and sprinkled them with pepper, salt, and cooking wine to marinate for a while to remove the fishiness.
Next, she stirred-fry them in a hot pan, added some pickled chili, soaked radish, and minced ginger and garlic to create a fragrant flavor. Then, she seasoned with sugar and vinegar and finally some starch to thicken the sauce.
Fresh rice noodles are boiled in broth, put in a bowl, and toppings of spicy duck offal are spread on the noodles.
The rice noodles are soft and springy. The duck meat is very firm and chewy. The sour and refreshing taste of pickled chili and shredded radish deeply stimulates the taste buds on the tip of the tongue, which brings up the appetite.
This young master, Shen Yue, obviously come into contact with such down-to-earth ingredients for the very first time. He rarely eats animal offal. She occasionally eats French foie gras, which costs several thousand yuan for a small piece, even for the lowest grade.
He hesitated for a few seconds and looked at Tang Qiaoqiao, who was feasting. He took a sip of the soup first, and the strong sour and spicy taste went straight to his temples, refreshing!
He didn't dislike it anymore. He picked up a chopstick full of duck offal. The duck gizzards were chewy, the duck intestines were crisp, and the duck liver was tender and not lost to high-grade foie gras.
He learned from Tang Qiaoqiao, soaking the potstickers in the noodle soup. The crispy dough soaked up the hot and sour soup, adding more flavor.
Shen Yue was too devoted to eating. He subconsciously made a slurping voice, but he didn't notice it, completely forgetting the rule of not making a sound when eating.
Tang Qiaoqiao squinted and smiled like a cat that managed to steal a fish, feeling that she had broken the child.
When the two people were chattering with fanfare, Aunt Wang came over in a panic, holding a tablet.
"Madam, look at this news."
"What's the matter?" Tang Qiaoqiao swallowed a piece of duck and took the tablet.
The tablet shows the page of the headline page of Weibo. The first position is "Shen Liang Meet Mysterious Woman At Night" with a big explosive character.
Entertainment Palm League V: 【Exclusive Breaking News! Shen Liang and a mysterious beauty meet in his apartment. Yesterday, a long-haired beauty arrived at Shen Liang's residence downstairs at around 9 o'clock, wearing a hooded windbreaker and a mask, acting cautiously, and then went upstairs. After 10 o'clock, Shen Liang returned to his residence. Twenty minutes later, the mysterious woman went downstairs, her expression a little flustered. It seems that Shen Liang is about to move from the rank of single stars.】
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