Chapter 26 Honey grilled ribs

After being quarantined for several days, people began to get irritated because they didn't know how long this round of lockdown would last.

When Lin Miaomiao went to do nucleic acid, she clearly felt people's anxiety, whether it was residents or staff.

Because of worrying about running out of ingredients, people in the community began to spontaneously organize community group buying.

During dinner, Lin Miaomiao decided to make a soup that calms the spirit and nourishes the soup, stewed with pigeons with longan ginseng.

The refrigerator has rich ingredients. Song Yan also had special records of sorting before, and there were slaughtered and washed pigeons in the freezer.

She took out two, thawed the water and completely removed the blood foam.

Remove the pits of the red dates, wash the ginseng and longan, put them in the soup pot together, and add two slices of ginger.

Bring to a high heat, turn to low heat, and simmer for another two hours.

Steamed sea urchin eggs are the Russian sea urchin she came to deliver the goods on the first day.

Although Japanese restaurants outside like to claim that their sea urchins are imported from Japan, most of them are actually from Russia, and Hokkaido is a formality.Even domestic sea urchins are of pretty good quality now.

She put on rubber gloves and first cut off the spikes outside the sea urchin with kitchen scissors.

Punch the scissors through the mouthpart at the bottom of the sea urchin, cut a circle, and use forceps to pick the viscera and peritoneum.

Scoop out the complete sea urchin meat with a small spoon, put it in a bowl of water and wash it, then cut the sea urchin shell into a bowl and rinse it.

First put the sea urchin back into the shell, add water and salt to the eggs, filter them with a fine sieve, then inject the sea urchin shell, and finally put them in the steamer.

Grilled ribs with honey sauce, the ribs were marinated the day before.

The seasoning is barbecue sauce, honey, oyster sauce, black pepper, minced garlic, and a few slices of thyme were picked on the balcony.

First wrap the ribs one by one with tin foil, and then put them in the oven.

After one hour, remove the ribs, remove the tin foil, evenly brush a layer of lemon honey juice, wrap with new tin foil, and bake for ten minutes.

Stir-fried beef with basil, adding fish sauce and lemon juice when seasoning, making it a Southeast Asian dish.

The remaining vegetarian dishes are scallops and loofah and hand-pulled cabbage.

During the meal, Song Yan poured ice wine for the others first. When it was Lin Miaomiao's turn, he hesitated for a moment.

Do you want to drink some Miaomiao?

Lin Miaomiao didn't drink often, but nodded.

She picked up the wine glass and shook it, watching the amber wine slowly slide down the glass.

This wine is picked only at minus ten degrees Celsius, and its aroma and sweetness are well preserved.

Song Yan introduced her, try it and feel what it tastes like?

Lin Miaomiao lowered her head and smelled the fragrance of the wine first, then took a sip.

It started out a bit like peaches, with a pineapple smell, a little sour, very refreshing.

What else?Song Yan picked up the wine glass and took a sip, and looked at her with a smile.

She drank a little more, it was very sweet, like toffee, and it tasted like dried figs when it tasted.

Lu Xiao said: I just feel sweet, like the smell of apricots soaked in honey.

Song Yan smiled. Everyone's taste may be different, but I am almost the same as Miaomiao.

Lin Miaomiao smiled and paused when he felt Qin Moshen's movements on the opposite side.

She asked nervously: What's wrong with Brother Shen?

Qin Moshen skillfully cut the ribs with a knife and fork and put them into his mouth.

The tin foil locked the juice, and the sweet honey wrapped the tender ribs.

After biting it, the gravy was overflowing, and the slight sourness of the lemon and the sweetness of the honey perfectly combined, blending into the meat, resolving the greasiness.

There is also a scent of vanilla inside, which is light when smelled, but it tastes unique.

Thyme was added when pickling?

Lin Miaomiao was surprised, yes.

She suddenly turned to look at the herbs on the balcony. Did Brother Shen let these plant?

Um.Qin Moshen responded and scooped a spoonful of steamed sea urchin eggs.

Seeing that her eyes were still on the vanilla outside, Song Yan also looked over.

Brother Shen has been abroad for a long time, so he likes the taste of these herbs very much.

So that's it.

Lin Miaomiao came to her senses, smiled, and her eyes accidentally slid across the man opposite.

The sea urchin was cleaned very clean, so it had no fishy smell, it was fresh, sweet, soft and tender, and it slipped down instantly as soon as it stayed on the tip of the tongue.

From the corner of her eyes, she saw Qin Moshen's eyebrows slightly raised, so he must be very satisfied with the dish.

The ice wine is not high, but because the taste is so good, Lin Miaomiao couldn't help but drink a few more glasses.

She rarely drinks alcohol and is completely unable to drink.At night, I started to feel hot, so I walked to the garden to have a breeze.

There was actually a swing in the garden. After she sat on it, she thought about the big man in the room and even put on a swing.

The swing was swinging higher and higher, and her laughter became brighter and brighter.

She felt her brain was drowsy and her face was red with hot.

When the swing fell from a high place again, someone tightly pulled the rope from the side.

The swing swung violently and slowly fell back.

She raised her head, the effect of alcohol made her gaze hazy and she couldn't see the man's face clearly.

What’s wrong with you?

This sound is very nice, it seems to be Lu Xiao.

Lin Miaomiao raised her hand and hooked his neck, leaning her soft breasts directly on.

My breasts are so swelling... I'm going to overflow my breasts... I'll suck it for me...