Reborn – Super Chef

Tian Xiaodu cooks dishes wholeheartedly. The pork stew vermicelli is a home-cooked dish in Northeast China. The method is not complicated, but it is difficult to cook enough flavor. The vermicelli must first be soaked in warm water. After the pork belly is washed, cut into Evenly sized chunks, the pork belly should first pass through the water before frying, so that the pork belly is slightly cooked.

The basis for judgment is to boil pork belly in clean water, turn off the heat when the water begins to boil, remove the pork belly from the pot and drain.

In addition to preparing for the next step, this step mainly removes the smell of pork belly.

While warming the pork belly, Tian Xiaodu began to cook other ingredients at the same time. The Gumeimen next door would burst into laughter every once in a while. This Japanese chef did not have a formal shape. In other words, it was that there was no treatment for ADHD as a child ...

However, Tian Xiaodu has now entered the state of cooking, and the disturbance to his surroundings is completely gone. The slices of green onions, seasonings such as star anise and cinnamon are also carefully washed, and the garlic cloves are stripped of the coat and the most important thing is cabbage. ——Peel the pickled cabbage out of the cabbage, and cut into thin strips. Cabbage is freshly grown, not very big, green and white, just like a piece of emerald jade, crystal clear, under the knife of Tian Xiaodu into thin strips, placed in a pot.

At this time, the pork had been drained, and Tian Xiaodu began the next step. He carefully cleaned the pot and put a small spoon of oil. When the oil temperature was slightly hot, it seemed to be rock sugar. This is for frying the sugar color. When the rock sugar melts, a small bubble appears, pour the drained pork belly, stir fry quickly, and then add a spoonful of old soy sauce to color the meat, and then add the chopped cabbage, and wait until the cabbage is stir-fried.

Cabbage contains a lot of water, but you need to add a small amount of water to the pot, add salt, star anise, cinnamon and other spices to cover the pot. Bring to a boil, then simmer slowly for 20 minutes.

The main point of stew is to stew. It is one of the most time-consuming practices of all cooking methods.

After starting to simmer slowly, Tian Xiaodu stood in front of the stove and stared at the stew pot in front of him. At this time, he should have been idle, but he still concentrated all his body and mind in the stew pot in front of him. on. The inexplicable concentration is serious.

"It's the first time I saw this fat man cooking so seriously." Dong Youyou, who was standing outside the stadium, stared at Tian Xiaodu on the field and said with emotion, although Tian Xiaodu was very serious when he was cooking, But he was not so focused now, as if in his eyes there was only the stove in front of him, and the steaming pot.

"It looks like ... It's so fragrant when cooking with Master." An Xiaoxiao's eyes lit up, turning his head to look at Ye Chui, "Master, is he learning you?"

Ye Chui rarely cooks at home now, but when he cooks. There will always be a look of incomparable concentration-Ye Chui's appearance is also privately named "Shishen State" by Wang Shiyu. Ye Cui can make a simple dish into a delicious dish, which is indispensable for him. This is also the main reason why he can be called the God of Food.

"He is not learning me." Ye Chui took the picture of Wang Shiyu's head with great relief. "He entered this state involuntarily, and he will only enter this situation when he is devoted to cooking." A state of concentration. "

Among the chefs next to Ye Chui, except for the eight-star chef Jim, among others, Qin started cooking the most at the beginning of January, but he is not Ye Chui ’s heir to an apprentice after all. Although Ye Chui usually pointed him, after all, he didn't pay much attention to Tian Xiaodu. Now Tian Xiaodu, in Ye Chui's eyes, can already be said to have entered the room. His cooking is no longer than January.

Qin Yiyue, who was onlookers, also understood this, and he was quietly crossing his eyes. At first, he stayed at Manhanlou to challenge Ye Chu. But after so long, his cooking skills are getting better and better. But he found that the gap between him and Ye Chuan was getting bigger and bigger. It was not because Ye Chui also made progress, but because he knew more and more about the realm of Ye Chui's cooking. That kind of gap seems to be bigger, and now he has vaguely felt that Tian Xiaodu may have surpassed him ...

It's really uncomfortable, but at the same time it makes him feel bloody.

Twenty minutes' time is imminent.

Tian Xiaodu opened the lid, put the vermicelli soaked in warm water into the pan, and simmered for another five minutes.

Gumimen has just finished his cream stew at this time.

Butter stews and pork noodles show a distinctly different sense of exquisiteness. The soup is milk-colored, and it is dotted with various bits and pieces of ingredients, such as chicken thighs, carrots, mushrooms, potatoes, broccoli, spring onions, All kinds of ingredients are cooked together and blended together after stewing, which is very pleasant in appearance. The combination of various ingredients gives the whole dish a more charming taste. The mellow milk is used as a carrier. A variety of bits and pieces garnished it, and the thick risotto style instantly made everyone on all sides sniff.

This is an undisputed and delicious dish.

Seemingly seeing what everyone was expecting, Gu Meimen laughed exaggeratedly, and had entered the exhaust mode. He looked at Tian Xiaodu with contemptuous eyes that wanted him to be slapped. Here.

Tian Xiaodu remained unmoved.

He carefully calculated the time ~ www.readwn.com ~ Feeling the time for the stew had arrived, he gently lifted the lid.

Pork noodle stew, this is a dish with a young history, and the reason why this dish with a history behind it can exist for a long time, of course is that he has his unique taste, the monotonous fusion of pork and noodles, but It seems to have a wonderful sense of weight, warm, dense and striking.

If the cream stew is described as a beautiful and handsome white-faced noodle, then the cream stew is a flirtatious boy with connotation and temperament. He stands there, unobtrusive, but always able to attract countless people's obsessive eyes .

Gu Meimen's original arrogant expression suddenly froze, staring blankly at the pot in front of Tian Xiaodu, which looked bland, but made him have a fearful dish, and he suddenly felt that this dish It seems to be more delicious than its own cream stew ...

Tian Xiaodu gave Gu Meimen a smile: "My dishes are done." (Unfinished to be continued.)

ps: It's the last two days of this month. Although it's nearing the end of the book, let's ask for a monthly ticket ~~ There are still useless votes for the cannon ~~

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