Wind and Cloud Xiangjiang 1979

Chapter 135 The Taste of Hometown

And just as they were garnishing the dishes, a plate of green peppers and green head mushrooms was also served.

In fact, many people like to make soup with green head fungus, but Liu Yang doesn't like it. It's not that the soup is not delicious, on the contrary, the taste of soup made with green head fungus is also very delicious!

But for Liu Yang, it was a bit of a waste of the green-headed fungus, because he has a heavy mouth. He likes to drink the clear soup alone, but he doesn't like to eat the green-headed fungus in it.

The painting with green peppers is different, because it is painted with green peppers, or local fine peppers, which are spicy. The green head mushrooms painted are fresh, spicy, and smooth, and the taste is amazing. That's why Liu Yang in his previous life liked to paint and eat blue-headed mushrooms!
It's just that in this day and age, there seems to be no such way of eating in Dianyun, so when Liu Yang was eating this dish just now, many of the master chefs in the kitchen were staring at Liu Yang.

It was just because of Liu Yang's identity that they couldn't speak out, but who was Liu Yang? In the past few years, he had become very good at observing words and emotions while working in sales, and he had prepared a lot of materials.

So he deliberately put out an extra plate, and said to the chefs beside him, "Masters, try my cooking!"

After hearing Liu Yang's words and the plate of green pepper-painted green head mushrooms he specially served, everyone said thank you and then tasted it with their chopsticks.

Although they watched the entire process of making the dish, and it was indeed not difficult, seeing can only be understood through form. Only when you know what the taste is, can it be considered understanding. Only understanding through form, not understanding, can be done by yourself. It may be a hair's breadth or a thousand miles wrong.

Therefore, Liu Yang's move instantly won the heart of a kind of chef.

But Liu Yang didn't have time to care about them at this time. Once the green pepper and green head fungus were good, so were the eels and ingredients!
Liu Yang first blanched the eel briefly, then added the onion, ginger, garlic, and ham slices to the pot and sauteed until fragrant. Then he added the eel segments and stir-fried them over low heat until the eel segments changed color and became brown. Liu Yang added local The old sauce is a sauce made with soybeans, chilies, grass fruits, star anise and other spices!

This local old sauce is the most commonly eaten sauce for stewed fish and chicken in Yunnan Province.

As soon as this old sauce was put into the pot, the familiar smell penetrated into Liu Yang's lungs along his nose, making Liu Yang swallow his saliva involuntarily!

As the old sauce enters the pot and is stir-fried to become fragrant, Liu Yang immediately adds water and turns to high heat to start cooking. During this period, he adds some soy sauce for color. After briefly seasoning with salt and MSG, add the leek segments and stir-fry over high heat to reduce the juice. , just add some sesame oil before taking it out of the pot and it’s ready.

The following steps are the same for the braised crucian carp in soy sauce. The only difference is that more sauce and more soup are added to the braised crucian carp.

These two dishes are considered home-cooked dishes in Kunming!Anyway, Liu Yang was good at this in his previous life!
The next step of frying meat with green pepper is easier, because the meat slices have been starched in advance, and the meat slices can be directly greased with oil. Pour the green pepper with the hot oil from the pot, leave some base oil in the pot, sauté the ginger and garlic slices until fragrant, and sauté the sliced ​​meat. Pour it together with the green pepper, add some soy sauce to color it, add some salt and MSG, stir-fry a few times over high heat, and a green pepper stir-fried meat is completed.

Of course, Liu Yang's method is a typical hotel method. If you make it at home, you won't waste so much oil. Pay attention to frying the sliced ​​meat and green peppers separately, then pour them back into the pot together to season and stir-fry. Generally speaking, Next, just fry the meat first and then add green peppers and stir-fry for seasoning.The result of this is that the meat slices will not be very tender!If the heat is over, it will become too old!But because it is fried with original flavor, if the meat is good, it will be very fragrant and fragrant.

So there is nothing to worry about. It can only be said that personal habits are different. Of course, more importantly, the habits of each mother are different. After all, whoever started cooking did not learn from his mother.

The fried meat with green pepper is ready. Liu Yang quickly washes the pot!hot pot!After there was no more water in the pot, he picked up the dried mushrooms, washed them, and poured them into the pot, then turned on a low heat and stir-fried them slowly.

After frying the ganba mushrooms until they are somewhat dry, pour them out. Add lard and green pepper foam to the pot and stir-fry until fragrant. Then pour the previously fried ganba mushrooms into the pot. At this time, you can add some rapeseed oil, stir-fry over high heat and add salt. Seasoning, of course, the rapeseed oil must have been burned, but it cannot be raw, that is, it has not been cooked in the pot, otherwise it will have a strange smell!

"Oh my God! What kind of fungus is this? How come it smells so good!" Lin Jianshe couldn't help but said as he smelled the fragrance in the air.

But no one answered him at this time, and Liu Yang was more direct. As soon as the dried mushrooms came out of the pot, he couldn't wait to grab a handful and put it into his mouth, and ate it with enjoyment.

"Jianshe, take it away quickly! And don't eat it secretly! We can start dinner after brother finishes cooking the last dish!" Liu Yang glanced at the people around him and shouted to Lin Jianshe.

"I got it, Brother Yang!" After agreeing, Lin Jianshe hurriedly took the dishes and ran away.

There's nothing I can do about it, the smell of dried mushrooms is too overbearing. Didn't you see that the whole kitchen was watching it?So Liu Yang had to say this.

In fact, he had already reconsidered in his mind at this time. Have these guys never eaten before? Do they need to act like they have never seen the world?

In fact, Liu Yang knows that many people are guarding Baoshan and gnawing tree roots these days. After all, how many people can use oil like Liu Yang, and although they don't care about oil, they can come to live with them Yes, most of them are foreign guests, and none of them know the goods, so they seldom do this, so that's why, if someone hadn't made an advance reservation today, they probably wouldn't have such things at this time!
But Liu Yang didn't care about this. He smelled it now and was hungry. Naturally, he hurriedly finished frying it and went to eat his wild mushroom feast!
Because Liu Yang had long thought about frying with oil, after washing the pot and boiling the water, he poured the oil in smoothly. After the oil warmed up, he put it into the pot and slowly began to smell the aroma. also came out.

After frying for a while, Liu Yang saw that it was almost done, so he immediately poured it out to control the oil, then left the bottom oil in the pot, put a large amount of garlic slices into the pot and sauteed until fragrant, then added the oiled green garlic into the pot, and started to cook Use chopsticks to stir-fry slowly over high heat, and during the whole process, Liu Yang kept using chopsticks to stir-fry evenly to ensure that every piece of green rice is cooked.

Although this process is a bit slow, it takes more than five minutes to fry, and the oil in the pot is always very large, even a bit like frying over low heat, but this also ensures that the green hands are definitely cooked when they come out of the pot. As long as they are cooked Yes, then there is no risk of poisoning.

After stir-frying over low heat, pour it out again to control the oil. This time there is less base oil in the pot. Pour the green pepper into the pot and stir-fry until cooked. After pouring in the green pepper, Liu Yang takes a pot spoon and melts a little old pepper with water. Sauce, add some soy sauce and salt and mix well, then pour it into the pot, turn on the high heat and stir-fry for seven or eight times, then take it out of the pot and put it on a plate. In this way, a plate of green peppers with very attractive color, fragrance and fragrance will come out of the pot as soon as they are green. Got it!

Of course, this is Liu Yang's way of doing it. After all, different places have different ways of doing it, and even different people have different ways of doing it. For example, some don't add old sauce and add sweet soy sauce, while some don't add anything and just add soy sauce!But the smell is very fragrant, after all, it is a green hand!Those are wild mushrooms that could eat up the whole village even though they know they are not cooked well!
(End of this chapter)