Cell Repair

After thinking about it, Li Xue looked at the seasoning.

Cumin, spicy powder, balsamic vinegar, sesame oil, light soy sauce, peanut oil, all the seasonings in the world, you can find everything in the kitchen.

Wang Zhen took a look and relaxed. After all, no matter how good his cooking skills were, he couldn't produce the flavor he wanted without the aid of the seasoning.

After confirming that the cooking stuff is complete, I started to look at it.

And Li Xue didn't know if he was worried about the king formation, or wanted to look at the king formation, just watching.

When Wang Zhen saw it, he didn't say anything, but took the lotus root, fungus, preserved egg and Hunan pepper out of the refrigerator together.

These three things are all made for cold dishes, and out of the eight dishes, the best three dishes are, so Wang Zhen is going to take the lead in making these three dishes.

First of all, after taking out the fungus, Wang Zhen first soaked it with hot water, then turned on the Lingshi stove and started to boil hot water.

Then, Wang Zhen picked up the kitchen knife and dropped the knife in his hand, and that section of lotus root became a plate of lotus root slices thin as cicada wings.

After the lotus root slices are cut, the water in the pot has also become boiling water.

Wang Zhen looked at it and poured the sliced ​​lotus root into the boiling water. After being scalded for a few seconds, he picked it up and placed it in cold water.

Although raw lotus root can be eaten directly, it has a somewhat astringent taste, but once it is blanched with boiling water, its astringent taste will completely disappear. Moreover, after the hot water is blanched, it will arouse the mucus in the lotus root. Make lotus root more refreshing.

After the lotus root was blanched, Wang Zhen began to make cold preserved eggs because of the need to soak in the cold.

Unlike other preserved preserved eggs in cold dressing, Wang Zhen preserved preserved eggs in cold dressing is the first seasoning.

First, he cut the Hunan pepper into small slices and put it in a small bowl, then poured two-thirds of the light soy sauce, one-third of the fragrant and a little sesame oil, and after the salad was evenly mixed, set aside for later use.

Then, Wang Zhen began to peel the eggs.

After peeling the preserved eggs, Wang Zhen cut them up and put them on a plate, and poured the freshly made seasonings on the preserved eggs, and suddenly a plate of special-flavored preserved eggs with green peppers was made.

Why did you do that? After a few minutes of soaking, the spicy flavor of Hunan pepper has been absorbed by the soy sauce and balsamic vinegar.

The preserved eggs made in this way are not only hot and sour, but even the Hunan peppers taste extremely spicy.

After the cold preserved egg was prepared, Wang Zhen asked Li Xue to transfer it to the table in the living room, and he began to make the second dish, the cold lotus root.

The lotus root has just been set up, and then Wang Zhen found a small pot, poured the lotus root into it, put in coriander, green onion, balsamic vinegar, a trace of soy sauce, sesame oil, and stirred, suddenly a plate of jade-colored cold lotus root is ready. NS.

After the cold lotus root was prepared, Wang Zhen asked Li Xue to move on to the living room and start the third dish.

The third course is cold fungus.

After being soaked with hot water, the fungus that was originally dried up has now all become fresh fungus.

Wang Zhen took it out, cleaned it, put in coriander, chopped green onion, soy sauce, balsamic vinegar, spicy powder, and sesame oil, and immediately a plate of spicy cold fungus is ready.

After finishing the three cold dishes, Wang Zhen started the fourth dish.

Wet fried spicy chicken.

Spicy chicken is made in many places, using dried chilies, and I think the spicy chicken made like that is more delicious.

In fact, the really delicious spicy chicken must be wet fried.

The first is the chicken. After Wang Zhen took out half of the chicken from the refrigerator, Zhenyuan was shocked, and the bones and meat of the half of the chicken were immediately separated.

Next, Wang Zhen took out the bones, cut the chicken into even nail-sized pieces, and added **** slices in boiling water to cook for two minutes to remove the smell.

After setting it up, Wang Zhen took it out, washed it, and set it aside for later use.

Afterwards, Wang Zhen cut the small peppers while turning on the stove to start heating.

After the pot is heated, Wang Zhen pours an appropriate amount of peanut oil into it, and then puts the chopped small chilies in it and fry it. Suddenly, a pungent bit begins to float around.

Wang Zhen looked at it and used his spiritual sense to control the spicy flavor in the pot. After the spiciness of the little chili was completely blended into the oil, he put in the chicken nuggets he had just made, stir fry, and added an appropriate amount of salt.

In this way, with the stir-frying, the chili flavor that has been incorporated into the oil slowly penetrates into the chicken during the stir-frying process.

When Wang Zhen stopped, a plate of white and red spicy chicken appeared in the pot.

After the wet stir-fried spicy chicken was prepared, Wang Zhen used a plate to prepare it and let Li Xue take it in the living room.

"Oh, it's delicious."

Seeing the effort in a blink of an eye, Wang Zhen made four dishes.

Especially the wet stir-fried spicy chicken, which suits Li Xue's appetite.

So while serving the dishes, Li Xue couldn't help but tasted a bite, and was instantly overwhelmed by the deliciousness of the wet fried spicy chicken.

If it were not for his parents, Li Xue almost couldn't help but continue to eat.

After the fourth dish was prepared, Wang Zhen began to make the first dish.

Spicy and dried intestines.

This dish is similar to wet stir-fried spicy chicken, except that the dried and spicy sausage will be fried for longer.

The fat intestines are cleaned directly. Wang Zhen only needs to cut them into one-centimeter-wide fat intestine circles, and then wash them again and set aside to dry~www.readwn.com~ Then, Wang Zhen cleans the pot and heats it up. Then add peanut oil, then add the chopped red pepper and fry.

After the spiciness of the little red pepper was completely absorbed into the oil, Wang Zhen sliced ​​the dried fatty intestines and poured them into the pot and fry them.

Stir-fry until the chili peppers and fatty intestines have become semi-dry, then Wang Zhen stopped.

The fat intestines made in this way are spicy and refreshing, and the more you chew, the more fragrant they are.

After the dried and shredded spicy sausages were prepared, Wang Zhen packed them with plates, and then asked Li Xue to bring them to the living room. He started to fry the sixth dish.

Spicy Pan-fried Tofu

Taking out the tofu in the refrigerator, Wang Zhen put the tofu in a pot and boiled it with water.

Frozen tofu, because of being frozen, the original aroma of tofu has been frozen.

Although this does not delay cooking, but the finished things will be less scented.

Therefore, Wang Zhen first boil it in hot water. In this way, the aroma of tofu will be reactivated, and the tofu will be more delicious.

After the tofu was cooked, Wang Zhen used a knife to cut it into four cubes the size of a dice.

Afterwards, put peanut oil in the pot to heat, put the tofu cubes in it and start frying.

As for why the tofu is cut so small, it is because after a long time of experimentation, Wang Zhen found that cutting the tofu into small four squares is not only easy to fry, but also easy to turn the pot, and most importantly, it is easy to taste.

In this way, after frying for a while, the original white tofu cubes all turned into golden tofu.

Seeing this, Wang Zhen stir-fried it again. When the oil in the pot was completely absorbed by the tofu, only a small amount of salt, spicy powder, and cumin powder were added. After a few stirs, it stopped.

As a result, a plate of spicy tofu cubes with delicious colors and flavors is out of the pot.