Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 104 Master's Third Vest!The essence of dry stir-frying is deep-frying! 【Ask monthly ticket】

The store lacks mass-produced dishes.

The dish of dry stir-fried beans meets this requirement.

Xie Baomin said:
"No problem, such a simple dish as dry-stir-fried beans is really suitable for your store. Remember to buy some gluten-free green beans when you buy vegetables tomorrow."

Green beans?
Isn't it long beans?

"The texture of green beans is thicker, and the taste of dry-stir-fried beans is better, but you have to buy gluten-free ones, otherwise the taste will be much worse."

After speaking, Xie Baomin reminded again:
"The name of green beans is different in different places. You can just buy the round and thick beans. Don't buy them as lentils. The taste of lentils is crispy, not as good as green beans."

Lin Xu nodded.

I plan to send a message to Uncle Shen later, and ask him to pay attention to him when he buys goods in the early morning.

The appearance of steamed sea bass has customers loving it.

Before six o'clock, more than twenty sea bass were sold out.

The last one was taken by Li Qiang, who worked hard to save money for hair transplant. He didn't have to work overtime tonight, so he let himself go a little bit. He not only ordered a steamed sea bass, but also ordered dishes such as chicken feet, pork ribs, peanuts and boiled pork slices.

After ordering, I opened a small bottle of Erguotou with a few colleagues.

I plan to eat and drink enough to go back to sleep.

Lin Xu felt that with this eating habit, spicy and greasy boiled pork slices, and high alcohol content, even if he didn't stay up late to write code, his hair volume would be in jeopardy.

the next day.

Eight o'clock in the morning.

Xie Baomin Shi Shiran came to the shop.

"Master isn't there?"

"Master has been helping with some activities in the community for the past few days. He only comes over when eating... He seems to have secretly obtained a live broadcast account. I don't know what he plans to do."

Lin Xu said while busy cutting the meat.

Xie Baomin smiled:

"He's been as unrestrained as an old urchin all his life, so it's probably fun to do the live broadcast."

Chic for a lifetime?

Lin Xu asked curiously:
"Master, he...doesn't have any family members to take care of?"

I have been apprenticed to the master for so long, and I have never met the master's family, and I have never heard him mention it. I just mentioned it when I was learning ginger milk, and my wife likes to eat ginger milk.

"Master is a libertine. He has been married four times and divorced four times. He has no children so far. The one you said likes to eat ginger milk should be the second wife."

Lin Xu: "..."

At that time, I thought it was quite romantic for Master to make ginger milk for his wife every day after get off work.

I didn't expect this master's wife to be divided into one generation, second generation and third generation...

Are you playing with Hokage here?

"Then isn't he alone now?"

"It's a person, but it's hard to say whether it's alone or not. After all, Master, the old king of the sea, has wandered all his life. He also has some houses and shops under his hands. There is no shortage of money. I heard from my apprentice that I saw him in a bar in Sanlitun. He was dancing with a young foreign girl."

Lin Xu: "..."

I really didn't expect that the old man who came to eat quietly every day when the store first opened was actually a prodigal son of the sea king in private.

This is the third vest after the state banquet chef and the white-haired boy.

I don't know how many layers of vests Master still has on his body.

After Xie Baomin finished speaking, he washed his hands, and picked up the green beans soaked in the sink:

"The beans are good, tender and fat, very suitable for making stir-fried beans."

The heads and tails of these kidney beans have been pinched off. Xie Baomin washed them and fished them out, and then cut them into long sections of more than ten centimeters with a knife.

After cutting, put it in the basket to control the water.

Then start preparing the ingredients to use.

The ingredients of this dish are very simple, chopped green onion, ginger slices, green peppercorns, dried chili segments, a crushed star anise, and some cooked sesame seeds.

After all the ingredients were prepared, Xie Baomin asked:
"Is there no pepper oil in the store?"

Pepper oil?
Do you still use this to make stir-fried beans?
"No, brother, if you want to use it, I can ask Tiantian to go to the nearby supermarket to buy it."

Xie Baomin smiled and waved his hands:

"Forget it, the prickly ash oil bought in the supermarket is not easy to use. I'll teach you how to make some if I have time after I'm done with work. This way, it can be used for cold dishes or stuffing."

Lin Xu originally thought that the so-called Zanthoxylum bungeanum oil was fried with Zanthoxylum bungeanum?The method should be similar to that of chili oil, or even simpler.

But listen to what my brother said.

You have to set aside time to make it.

Is it cumbersome?

When he was puzzled, Xie Baomin brought the frying pan that he used to fry meat to the stove, poured in the oil for frying crispy meat, and turned it on high.

Although the name of this dish of dry-stirred beans has the word dry-stirred, the ingredients are not cooked.

Instead, deep-fry the beans in hot oil.

Then put it into the pot with dried chili pepper and other ingredients for stir-fry.

In fact, not only beans, but almost all stir-fry dishes, the step of frying is indispensable.

"When frying, it is best to use this kind of oil that has fried meat, so that the beans taste more fragrant."

When the oil is [-]% hot.

Xie Baomin poured the beans in the basket into the pot.

Start frying.

"The oil temperature should not be too high, so that the fried beans will have that kind of fat, tender and thick feeling. If the oil temperature is too high, the fried beans will be dried, and the taste will not be good."

Kidney beans contain a toxin when they are not cooked, so it must be fried for a long time.

Only in this way can the beans be fried thoroughly.

While fried beans, Xie Baomin was not idle either.

He soaked the dried peppercorns and dried chili segments to be used in warm water.

Lin Xu is very clear about this step.

It is nothing more than to prevent it from being fried during the stir-frying process, so soak it in advance, so that it is easier to stir-fry the spicy taste when stir-frying.

When the surface of the green beans in the pot was slightly wrinkled and tiger skin patterns appeared, Xie Baomin turned up the heat and raised the oil temperature to [-]% hot.

Soon, the wrinkled tiger skin pattern on the surface of the green beans gradually turned into an attractive burnt yellow.

Xie Baomin took a colander and fished out the green beans in the oil pan.

"Stir-fried beans are divided into hot food and cold food, which one do you like?"

Eat hot or cold?

This involves Lin Xu's knowledge blind spot.

The dry-stir-fried beans that are usually seen in restaurants and night market stalls are all in the cold dish area.

This should be cold food, right?

What is that hot food?

"To eat hot is to cut a small piece of pork belly and stir-fry together when cooking, just like a big bowl of cauliflower and shredded cabbage. Use pork belly to increase the fragrance of beans. It must be hot to taste, and it must be cold. If you do this, a layer of lard will condense on the surface of the beans, making it greasy and sticky to eat.”

Then there is still a choice?
Lin Xu immediately said:

"Eat it cold, I use it as a cold dish."

Since it is eaten cold, there is no need to put sliced ​​meat.

Xie Baomin took the soaked Chinese prickly ash and dried chili out of the warm water, controlled the water, and started making.

Heat the pan, and put half a spoonful of cooked oil of fried beans in it.

Then pour in the chopped scallions and ginger, soaked dried peppercorns and dried peppers, and stir-fry until fragrant.

Then put the fried beans in and continue to stir fry.

Lin Xu, who was watching the practice, secretly recited in his heart:
"Use cooking flashcards."

Suddenly a golden light flashed in my mind.

"Learning object: Xie Baomin. The current skill is: dry-stir-fried general technique, do you want to learn it?"

Lin Xu:? ? ? ?

my mom!
There is such a good thing?
"study!"

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The first update is here, please recommend a monthly ticket, brothers!In all the restaurants I’ve been to, the dry-stir-fried beans are in the cold dish area, served in large trays, and can even be combined with other cold dishes. I’ve never seen freshly made hot dishes, so they are classified as cold dishes in the book, of course Yes, I also wrote the practice of hot eating, you can try it.

(End of this chapter)