Chapter 956

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

Cumin, spicy powder, vinegar, sesame oil, soy sauce, peanut oil, all the spices in the world, everything in the kitchen.

After all, no matter how good his cooking is, he can't make the desired taste without the help of the seasoning.

After confirming that the cooking things are complete, I looked and began to do it.

Li Xue doesn't know whether she doesn't trust Wang array or wants to look at Wang array, so she just looks at it.

Wang looked and said nothing, but took lotus root, fungus, preserved egg and Hunan pepper out of the refrigerator.

These three things are cold dishes. They are also the best three of the eight dishes. Therefore, Wang array is ready to take the lead in making these three dishes.

First of all, after taking out the fungus, Wang Duan first soaked it in hot water, then opened the Lingshi stove and began to boil hot water.

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

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

As soon as Wang looked, he poured the cut lotus root into the boiling water. After burning for a few seconds, he picked it up and put it in the cold water.

Although the raw lotus root can be eaten directly, it is more or less astringent, but once scalded with boiling water, its astringency will completely disappear. Moreover, after scalded with hot water, it will arouse the mucus in the lotus root and make the lotus root more refreshing.

After the lotus root was scalded, Wang array began to make cold preserved eggs because it had to be soaked cold.

Unlike other cold preserved eggs, Wang array cold preserved eggs are prepared first.

First, he cut the Hunan pepper into small pieces and put it in a small bowl. Then he poured two-thirds of the raw soy sauce, one-third of the incense and a little sesame oil. After the cold mix was uniform, he put it aside for standby.

Then, Wang array began to peel eggs.

After the preserved egg is peeled, Wang Qian cuts it and puts it on a plate. He pours the freshly prepared seasoning on the preserved egg and immediately makes a plate of green pepper preserved egg with unique flavor.

Why do you do this? That's because after a few minutes of soaking, the spicy flavor of Hunan pepper has been absorbed by soy sauce and balsamic vinegar.

The preserved eggs produced in this way are not only sour, hot and refreshing, but also the Hunan pepper.

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

The lotus root has just been finished. Next, Wang array finds a small basin, pours the lotus root into it, and puts coriander, scallion, vinegar, trace soy sauce and sesame oil into it. As soon as it is stirred, a plate of cold lotus root with jade color is ready.

After the cold lotus root was ready, Wang array asked Li Xue to continue to move to the living room and start cooking the third dish.

The third dish is cold fungus.

After soaking in hot water, the dried agaric has all become fresh agaric.

Wang Zhen fished it out, cleaned it, put coriander, scallion, soy sauce, vinegar, spicy powder and sesame oil into it, and immediately a plate of spicy cold fungus was ready.

After the three cold dishes were finished, Wang array began the fourth dish.

Stir fried chicken with chili sauce.

Many places make spicy chicken. They are used to using dry pepper. They think the spicy chicken made in that way is more delicious.

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

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

Then, Wang Zhen took out the bones, cut the chicken into meat pieces the size of nails, add ginger slices with boiling water and cook for two minutes to remove the fishy smell.

After finishing it, Wang Zhen took it out, washed it and put it aside for use.

Then, while cutting small peppers, Wang Zhen hit the stove and began to heat.

After the pot was heated, Wang Zhen poured an appropriate amount of peanut oil into it, and then fried the cut pepper in it. Suddenly, it was spicy and began to float around.

After a while, the king controlled the spicy taste in the pot with divine knowledge. After the spicy flavor of the little pepper was completely integrated into the oil, he put in the freshly prepared chicken and stir fry it, and added an appropriate amount of salt.

In this way, with the stir frying, the chili flavor that has been integrated into the oil slowly invades the chicken in the process of stir frying.

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

After the wet fried spicy chicken is ready, Wang Zhen makes it on a plate and asks Li Xue to bring it to the living room.

"Woo woo, eat well."

Seeing the Kung Fu in the blink of an eye, Wang array prepared four dishes.

In particular, wet fried spicy chicken is especially suitable for Li Xue's appetite.

So when serving the dishes, Li Xue couldn't help but steal a taste and was immediately conquered by the delicious degree of the wet fried spicy chicken.

If it weren't for her parents, Li Xue almost couldn't help eating.

After the fourth course was finished, Wang array began to cook the second course.

Dry spicy fat sausage.

This dish is similar to the wet fried spicy chicken, but the dried spicy fat sausage will be fried longer.

The fat intestines are washed directly. Wang array only needs to cut them into a fat intestines circle one centimeter wide, then wash them again and dry them.

Then, Wang Zhen cleaned the pot, heated it, put in peanut oil, and then add the cut red pepper to fry.

After the spicy flavor of the little red pepper was completely integrated into the oil, Wang array cut the drenched fat intestines, poured them into the pot and stir fry them.

Stir fry until the chili and fat intestines are half dry. Wang array stops now.

The fat sausage made in this way is spicy and refreshing. The more you chew, the more fragrant it becomes. People can't stop talking at all.

After the dried spicy sausage was prepared, Wang Zhen put it on a plate and asked Li Xue to take it to the living room. He began to fry the sixth dish.

Spicy fried tofu

Take out the tofu in the refrigerator. Wang Zhen puts the tofu in the pot and adds water to boil it.

Frozen tofu, because it is frozen, the original flavor of tofu has been frozen.

Although this does not delay cooking, the things you make will be less fragrant.

Therefore, Wang Qian first boiled it with 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 cut it into four dice the size of dice with a knife.

Then, put peanut oil into the pot and heat it. Put the tofu into it and start frying it in oil.

As for why tofu is cut so small, it is because after a long experiment, Wang array found that cutting tofu into small four squares is not only easy to fry, but also easy to turn the pot. Most importantly, it is also easy to taste.

In this way, after frying for a while, all the snow-white tofu pieces turned into golden tofu.

Seeing this, Wang Zhen stir fried again. After the oil in the pot was completely absorbed by the tofu, he put in a small amount of salt, spicy powder and cumin powder. After stir frying for a few times, he stopped.

Therefore, a plate of spicy tofu with complete color, flavor and flavor came out of the pot.