Stop pretending, I am the God of Cooking and I am showing off my cards!

The store lacks mass-produced dishes.

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

Xie Baomin said:

"No problem. A simple dish like stir-fried green beans is really suitable for your store. When you go shopping tomorrow, remember to buy some gluten-free green beans."

Green beans?

Not carob?

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

After saying that, Xie Baomin reminded me again:

"The names of green beans vary from place to place. Just buy the round and thick ones. Don't buy lentils as string beans. The texture of lentils is brittle and not as delicious as string beans."

Lin Xu nodded.

I plan to send a message to Uncle Shen later and ask him to keep an eye on it for me when he purchases the goods in the early morning.

The presence of steamed seabass is a favorite among customers.

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

The last one was ordered by Li Qiang, who worked hard to save money for a hair transplant. He didn't have to work overtime tonight, so he let himself go. Not only did he order a steamed sea bass, he also ordered chicken feet, ribs, peanuts, boiled meat slices and other dishes.

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

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

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

the next day.

8am.

Xie Baomin and Shi Shiran came to the store.

"Master is not here?"

"Master has been helping with some activities in the community these days. He only comes over when eating... He seems to have secretly set up 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 has been as cool as an old naughty boy all his life, and he probably finds it fun to do live broadcasts."

Have you been cool all your life?

Lin Xu asked curiously:

"Master... doesn't he have any family to take care of?"

I have been a disciple for such a long time, but I have never met the master's family, and I have never heard him mention it. I only mentioned it when I was learning how to eat ginger and milk, and my master's wife likes to eat ginger and milk.

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

Lin Xu: "..."

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

I didn’t expect that this master’s wife would be divided into first generation, second generation and third generation...

Why don't you stay here and play Naruto?

"Then isn't he alone now?"

"I'm alone, but it's hard to say whether I'm alone or not. After all, Master, the old sea king, has been wandering all his life. He also owns some houses and shops, and he has no shortage of money to spend. I heard from my apprentice that he once saw him in a bar in Sanlitun. The old man was dancing with a young foreign girl."

Lin Xu: "..."

I never expected that the old man who came to eat quietly every day when the store first opened turned out to be a Neptune prodigal 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 that can be removed.

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

"These green beans are good, tender and plump. They are very suitable for making stir-fried green beans."

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

After cutting, place in a basket to control water.

Then start preparing the ingredients.

The ingredients for this dish are very simple, including chopped green onion, ginger slices, green peppercorns, dried chili segments, a chopped 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 when making dry stir-fried beans?

"No, if you want to use it, senior brother, I can ask Tiantian to buy it at the supermarket next door."

Upon hearing this, Xie Baomin smiled and waved his hand:

"Forget it, the pepper oil bought in the supermarket is not easy to use. If I have time after I finish my work, I will teach you how to make some. It will be useful for making cold dishes or stuffing."

Lin Xu originally thought that the so-called Sichuan pepper oil was not the oil used for frying Sichuan peppercorns? The method of making it should be similar to that of chili oil, or even simpler.

But listen to what your senior brother says.

You have to set aside time to make it.

Is it cumbersome?

When he was confused, Xie Baomin brought the oil pan used for deep-frying meat to the stove, poured in the oil used to fry the crispy meat, and turned it on over high heat.

Although this dish of stir-fried green beans has the word "dry stir-fried" in its name, the ingredients are not cooked.

Instead, fry the beans in hot oil until fragrant.

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

In fact, not only beans, but almost all stir-fried dishes require a deep-frying step.

"When frying, it's best to use the oil that has fried the meat, so that the beans taste more fragrant."

When the oil temperature is 50% hot.

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

Start frying.

"The oil temperature should not be too high, so that the fried beans will taste tender and thick. If the oil temperature is too high, the beans will be fried dry and the taste will not be good."

Green beans contain a toxin when they are not cooked, so fry them for a long time.

Only in this way can the beans be fried thoroughly.

When frying beans, Xie Baomin was not idle either.

He soaked the dried Sichuan peppercorns and dried chili segments in warm water.

Lin Xu was very clear about this step.

It’s just to prevent it from being burnt during the stir-frying process, so soak it in advance so that it’s easier to bring out the spicy flavor when stir-frying.

When the surface of the green beans in the pot was slightly wrinkled and tiger skin lines appeared, Xie Baomin turned up the heat and raised the oil temperature to 70% hot.

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

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

"Stir-fried beans can be eaten hot or cold. Which one do you prefer, junior brother?"

Eat it hot or cold?

This involves Lin Xu's knowledge blind spot.

The stir-fried beans usually seen in restaurants and night market stalls are in the cold dish section.

This should be eaten cold, right?

So what is hot food?

"To eat it hot, you cut a small piece of pork belly and stir-fry it together, just like a big bowl of cauliflower or hand-shredded cabbage. The pork belly is used to increase the flavor of the beans. It must be hot to taste. It tastes cold. Otherwise, a layer of lard will condense on the surface of the beans, making them taste greasy and sticky."

Then there is still a choice?

Lin Xu immediately said:

"Eat it cold, I'm using it as a cold dish."

Since it is served cold, there is no need to add sliced ​​meat.

Xie Baomin took the soaked Sichuan peppercorns and dried chili peppers out of the warm water, controlled the water, and started making them.

Heat the pot and add half a spoon of cooked oil for frying the beans.

Then pour in the chopped onion, ginger, soaked dried Sichuan peppercorns and dried chili segments, and stir-fry until fragrant.

Add the fried beans and continue to stir-fry.

Lin Xu, who was watching the method, secretly muttered in his heart:

“Use the cooking study cards.”

Suddenly a golden light flashed in my mind.

"Learning object: Xie Baomin. Current skill is: General techniques for dry stir-fry. Do you want to learn it?"

Lin Xu:? ? ? ?

Oh my god!

Is there such a good thing?

"study!"

——————

The first update is here, please recommend me your monthly tickets, brothers! In all the restaurants I have been to, stir-fried green beans are in the cold dish area, served on a large tray, and can even be mixed with other cold dishes. I have never seen freshly made hot dishes, so it is classified as a cold dish in the book, of course. Yes, I also wrote down how to eat it hot, so you can try it.