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

"The host consumes an excellent cooking learning card and obtains the excellent universal cooking technique - stir-fry. This technique can make all types of stir-fried dishes. Congratulations to the host."

ha!

Originally I just wanted to learn one dish, but ended up learning an entire cuisine.

Please translate for me, what is a surprise?

Lin Xu was very happy.

Because with this dry stir-fry technique, the store can cook more dishes.

In addition to stir-fried beans, there are also various dishes such as stir-fried fat sausage, stir-fried shredded pork, stir-fried beef, stir-fried chicken, stir-fried pig trotters, dry stir-fried squid, dry stir-fried potatoes, etc. that can be enjoyed with both wine and rice.

Although compared to stir-fried dishes, stir-fried dishes rely too much on deep-frying.

But it’s delicious.

Who can resist a variety of spicy and dry dishes?

Xie Baomin, who was stir-frying beans, glanced at his junior brother curiously:

"Why did you suddenly become so excited? Did you learn it?"

Lin Xu came back to his senses and said with a smile:

"I've almost figured it out. When I have time, I'm going to try it and see how the dishes turn out."

"You can learn it after just one look. Junior brother, your talent is incredible. If I had your talent when I was an apprentice, I would have received less corporal punishment."

In fact, Xie Baomin's talent is not bad.

Otherwise, he would not have been accepted as an apprentice by Uncle Gao, nor would he have become the executive chef of Building 2 of the Diaoyutai State Guesthouse in his forties.

In the chef industry.

This is already at the top of the pyramid.

It is someone that countless chefs need to look up to.

But the junior brother was so dazzling that he compared Xie Baomin, who was originally a top student, to a scumbag.

Lin Xu waved his hand:

"I don't have any talent. I just watched a lot of similar cooking videos before, and I just watched you do it live again, so I figured out the essentials of stir-fry."

"What? You even mastered the essentials of stir-fry? Junior brother, your talent is too strong, right?"

Lin Xu: "..."

Why does it keep getting darker and darker?

When the dried chili peppers and dried Sichuan peppercorns in the pot are fried until there is no moisture.

Xie Baomin cooked some light soy sauce along the edge of the pot.

This can add some sauce flavor to the beans and make them taste more delicious.

"If you have Sichuan peppercorn oil, put it in now. Let the Sichuan peppercorn oil cook out the soy sauce flavor of the light soy sauce. The water in the light soy sauce will evaporate, and the sesame flavor in the Sichuan peppercorn oil will penetrate into the beans."

Got it, got it.

Unfortunately, there is no pepper oil in the store, so I can only skip this step first.

Xie Baomin started seasoning directly.

Put two tablespoons of salt into the pot.

Add a small spoonful of sugar to make it fresh.

Continue to stir-fry until the sugar and salt dissolve.

Then add a large handful of cooked white sesame seeds and use a small spoon to quickly stir for ten seconds so that the sesame seeds are evenly coated on the beans and at the same time, the cooked sesame seeds are heated and fragrant.

Turn off the heat and remove from the pot.

Put the sesame-coated beans on a tray and sell them at noon.

"Junior brother, have a taste."

Lin Xu was not polite, picked up a string bean with a strong spicy flavor and tasted it with his chopsticks.

The mouth is spicy and fragrant, and the slightly browned beans taste dry and fragrant, but they have a thick and tender texture when chewed, as if you are eating meat instead of beans.

After eating, my mouth was slightly sweet and I felt like I still had more to eat.

tasty!

The spicy flavor and dry aroma are perfectly combined, making people want to open a bottle of beer and enjoy it.

"Thank you, senior brother, for adding another dish to my store."

Xie Baomin said with a smile:

"We senior fellow apprentices are so polite. Isn't it our duty to help you?"

Lin Xu took out his mobile phone, took a short video of the freshly made stir-fried beans, and then posted it under the topic of Lin Ji Food.

The topic is now ranked 16th on the Yanjing area food list.

Although it has risen a few places from the previous few days, there is still a huge gap between # Yanjing Food Sharing # , which ranks first.

Therefore, Lin Xu has been posting frequently in the past two days to increase the popularity of the topic.

This can also drive the enthusiasm of netizens to post.

"Boss Lin has more and more tricks. I'm talking about cooking skills."

"Si Liu... I want to try it."

"I want to try it too..."

"Tell me clearly upstairs, do you want to try Boss Lin or stir-fried beans?"

"What? Can Boss Lin taste it too?"

"Everyone upstairs is counted as one, and they will all be taken away!"

"..."

No matter what time of the day, netizens are always online, and they are building buildings like crazy under Lin Xu’s post, attracting many passers-by and netizens to watch.

After Lin Xu posted the update, he posted the short video he shot to the group.

The reaction here is much more normal.

Shen Jiayue: Wow! Looks so tempting, think about it! ! !

Chen Yan: Brother-in-law, are you serving new dishes? @Wu Kexin, if you have time, you can give it a try.

Wu Kexin: @Chen Yan, please spare me Mr. Chen. Yesterday’s baked pumpkin with egg yolk overturned and ended up at my grandma’s house. The fans were as excited as the Chinese New Year.

Geng Lele: The queen of rollovers competes high!

Yue Li Yue: The queen of rollovers competes high!

Alopecia Qiang: The queen of overturning... Geng Lele, can you stop changing our business cards all the time? I’ve thought about it, I’m going to get a bald head next week and let you guys keep making excuses about my hair.

Geng Lele: Good Bald Qiang!

Yue Li Yue: Good Bald Qiang!

Don’t lose 30 pounds and don’t change the group’s business card: Good bald guy!

Bald Qiang: Who are you upstairs... who changed my name so quickly?

Unexpectedly, the group also became shady, and human-to-human transmission occurred... Lin Xu put away his phone and continued working.

After finishing the busy morning.

Xie Baomin said:

"Now that I finally have a free moment, I'll make some peppercorn oil for you."

"Is it difficult?"

"It's not that difficult, but the steps are a bit cumbersome."

As long as it's not difficult, it's fine.

Xie Baomin set up the wok, poured half a pot of oil into it, heated the oil first, and then turned off the heat to let it dry.

While the oil was drying, he took out a stainless steel basin, poured a large bowl of red peppercorns into it, and poured a third of a bowl of peppercorns into it.

Then add half a basin of boiling water to the basin.

"Soaking them in boiling water can remove the bitterness and medicinal smell from the peppercorns to the greatest extent, and it can also wash away the dust on the surface. In addition, soaking them in boiling water can also help to completely bring out the aroma of the peppercorns."

When it's almost done here.

The temperature of the oil in the pot has also dropped to about 60 to 70%.

Xie Baomin put the prepared green onion segments, ginger slices, celery segments and coriander roots into the oil pan, and used the remaining heat in the pan to fry them to increase the aroma of the oil.

Twenty minutes later.

The Sichuan peppercorns and Sichuan peppercorns have been soaked and swollen.

Use a slotted spoon to transfer from the basin to the basket.

Control the water first, then place it next to a fan and blow it to dry the water on the surface of the pepper as much as possible.

Then pour the peppercorns into a clean basin.

At this time, the temperature of the oil in the pot has completely dropped, and the onions, ginger, celery and coriander have also been fried until they are slightly yellow on the surface.

Use a slotted spoon to scoop out these ingredients.

Then pick up the oil pan and pour the oil in the pan into the basin containing the peppercorns.

"Zi la..."

Although the oil temperature has dropped to less than 30%.

But it still made a frying sound when it came into contact with the moist Sichuan peppercorns.

Lin Xu on the side looked strange.

What is the operation of pouring oil into the basin? Will it not fry later?

If it is not fried, will the aroma of the pepper come out?

While he was muttering, he saw Xie Baomin bring the kitchen plastic wrap and carefully seal the basin containing pepper and grease.

"Brother, what are you doing?"

Lin Xu once again came to the blind spot of knowledge.

"Steam!"

Steam?

Is there another step to make peppercorn oil?

——————

The second update is here. Please recommend me your monthly tickets, brothers! Floods are flooding in many places in the south. Friends over there should pay attention to safety!