Food: You have to eat to pay off debts?

"Hello?"

The phone rang, and Jiang Yan picked it up.

"Brother Jiang, haven't you seen the news again?"

Gao Huamao's familiar voice came from the other end of the phone, Jiang Yan explained simply, just now it was the interview waiter, did not pay attention to the mobile phone, did not see the message.

"Great, you don't have to be so tired with a waiter."

"Brother Jiang, I want to invite a friend to eat at your place in the evening, arrive at seven o'clock, and eat simply at noon, are there any new dishes?"

Gao Huamao missed the saltwater duck miscellaneous yesterday.

When ordering, I forgot to ask if there was a new dish, so I didn't know that there was this dish, or I knew that I missed the new dish when I saw that there were dine-in guests in the creditor group who mentioned it at night.

Today he can remember for a long time, specifically asked about the order.

"Fried rice with eggs, eggplant pot with fish."

"Yes, then I want these two."

"Okay."

After hanging up the phone, Jiang Yan found that it was already 11 o'clock.

Place your order on the Cool Run app in the same city, wait for the rider to come and pick it up, and then return to the kitchen to cook.

He is also making new dishes for the first time.

After carefully studying the recipe, he knew exactly how to do it.

If you want to eat a fish-flavored eggplant pot, bean paste, fish sauce and starch are indispensable.

When preparing the dishes, the eggplant is already cut and soaked in the pool.

The pork belly is also chopped into a puree.

Then he can now mix a fish sauce and cook.

Fish aroma is a flavor-type dish, the finished dish has the aroma of fish, but its flavor does not come from "fish", but is made by soaking red pepper, green onion, ginger, garlic, sugar, salt, soy sauce and other condiments.

Whether it is dishes such as fish-scented eggplant or shredded fish-flavored meat, fish-fragrant sauce will always be the soul of this series of dishes.

Good fish sauce is extremely particular about proportion, and there is a secret recipe.

Jiang Yan proportioned according to the secret recipe order of the recipe, successively put in an appropriate amount of sugar, sauce, vinegar, then a little rice wine to increase the aroma, and finally sprinkle a little minced ginger, stir well, and then it is done.

Start the pan, pour oil, stir-fry the minced ginger, minced garlic and minced red pepper until fragrant, and then add another essence of the fish and eggplant pot to the bean paste!

This bean paste is also bought in the system, see the introduction is handmade, rich in aroma, but also healthy, no additives and other advantages.

It's very expensive, a pot of bean paste, 500g actually sold for a hundred pieces!

Jiang Yan gasped in distress when he bought it.

When the red oil is boiled, put pork belly in the pot and stir-fry until fragrant, then fish a plate of eggplant segments and stir-fry, and finally add fish sauce and water starch in turn.

At this point, the aroma of bean paste and fish sauce has been completely stimulated by oil and red pepper, and it is mixed with a fragrance that cannot be ignored, and all kinds of fusion together hook An Feibai's mind of cleaning outside.

It turned out to be an eggplant pot, and it must be gurgling in the casserole for a while.

During this period, Jiang Yan quickly fried two egg fried rice.

When waiting to pack the meal, Jiang Yan wore thick gloves and lifted the lid of the pot

The moment the lid of the pot was lifted, the fragrance that was originally firmly locked in the casserole suddenly exploded, sweeping the entire back kitchen with an invincible force.

Jiang Yan's eyes lit up as he smelled the fragrance.

Just stir-fried, when poured into the casserole, the aroma is not so strong.

After simmering like this for a few minutes, the fragrance suddenly became rich.

Several eggplant strips lie obediently in the power of the casserole, soft and lying on their stomachs, each visible to the naked eye is full of soup, tightly wrapped in red oil, purple skin stewed until the oil is smooth and shiny, and the original white inside is soaked in brown by the soup.

At a glance, it is enough stew, and this finished product.

In addition, the minced meat is scattered everywhere, which not only decorates the picture, but also adds to the aroma of the meat, and there are bright red pepper and green onion flowers to match.

Even if the heat is turned off, the soup in the casserole is still bubbling.

This is the difference between a casserole and a wok.

It can keep warm, turn off the fire, and when you go to the table, you can also feel the feeling of the stove being hot, which adds a little appetite.

Wait for Jiang Yan to pack the order, send it to the front desk, and call An Feibai to eat by the way.

When Jiang Yan did it, he deliberately made more portions, and then left a copy for An Feibai.

An Feibai couldn't control his saliva when he smelled the fragrance, and when he heard the meal, he ran faster than anyone.

When I arrived at the kitchen, I saw a plate of eggplant with fish and a large bowl of egg fried rice on the preparation table.

Looking left and right, there was only a bowl of rice and a pair of chopsticks, so he called the boss to eat.

"I ate it when you came, and it was for you."

Jiang Yan waited for the rider to pick up the meal at the front desk and shouted at the back kitchen.

"Okay~"

At this time, An Feibai sat down and ate at ease, quickly picked up an eggplant strip in his hand, couldn't wait to blow cold, and took a bite impatiently.

Suddenly, the soup in the eggplant strips rushed to overflow, and the aroma of the eggplant wrapped in red oil and salty spicy flavor occupied the entire mouth, which made the whole person excited.

Although he was scalded by the hot soup, he was completely reluctant to spit it out, his whole face was a little red, and he chewed while breathing, his face was both happy and painful.

It's easy to swallow, and I can't wait to pull a bite of egg fried rice.

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