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Fortunately, there are all kinds of food materials in this kitchen. Even the chicken has been processed. Just use it directly.

"Have you bought the dried mushrooms?"

Jiang Lin looked at the guy in a twinkling of an eye, and the guy quickly said: "go to buy it. It's a bit difficult to buy it. I have to wait a while."

Lin Xiaoye took a look in a twinkling of an eye, then he would do maoxuewang first.

First, they prepared the duck breast, but they did not prepare the duck blood. This time, they did not put the duck blood. In addition, they took out the pork tripe, large intestine, pork, day lily, fungus, lettuce and bean sprouts.

"Holly, help me prepare the seasoning."

"Well." Huo Li immediately according to the paper, green onion, ginger, garlic, salt, dry pepper, Chinese prickly ash, oil, cooking wine, bean paste and pepper.

The ingredients here are complete.

Jiang Lin didn't know what kind of food Lin Xiaoye was going to make. He was afraid that the seasoning would not be enough, so he sent people all over the town to buy all the seasonings he could have.

After that, Lin Xiaoye cut the duck into pieces and put it in boiling water. Then he cut off the fibrous roots of the bean sprouts, sliced the pork, sliced the lettuce into strips, extracted the pistil from the yellow flower, and cut the dried pepper into sections.

After all these are ready, we will start to prepare the primer.

In addition, start the pot, add the base oil, and when the oil temperature is 50%, stir fry the bean paste, stir fry the red oil, then add the pepper, onion, ginger and garlic, stir fry the flavor, and then add an appropriate amount of soup.

Waiting for it to boil, Lin Xiaoye began to prepare the materials for Gongbao chicken.

First, dice the chicken, then prepare the peanuts, cucumbers and dried peppers.

In addition, prepare the seasoning, salt, soy sauce, vinegar, sugar, sauce, mashed garlic, starch, white pepper, pepper powder, cooking wine.

Then put the diced chicken in a bowl, add salt, white pepper, cooking wine, oil and starch, stir well and marinate.

At this time, the base material of maoxuewang was also boiled.

The cooking wine, sugar and salt will go down to set a good taste. In fact, it's better to add a little chicken essence in it, but it's not available now.

Then add the other chicken, pork and so on, wait for the boil, and then put bean sprouts in the pot to decorate.

Then stir fry the dried shredded pepper in the oil to get the fragrance, and pour it on the top.

A Mao xuewang is made.

"Well, this is Mao xuewang. Have you seen the steps and methods? Take it and try it first. "

As soon as I smell the smell of maoxuewang, the chefs and Jiang Lin stare at the pot in her hand. Maoxuewang is swallowing.

They've never really smelled anything like that.

Jiang Lin took it over and let the chefs taste it together. All of a sudden, his eyes widened.

One of the cooks couldn't help exclaiming: "incense! How delicious

The other, in a hurry, nodded his head. The last one didn't have time to say anything. He just gave food to his mouth.

In a twinkling of an eye, Jiang Lin was full of praise for Lin Xiaoye.

"Only you can think of this kind of thing."

As long as he has this thing, will he worry about no guests tomorrow?

While they were eating, Lin Xiaoye quickly made her own kung pao chicken.

When the seasonings are ready, they are ready to be cooked.

First put the marinated chicken in the pot and fry it 70% or 80% to make it white. Then put in the dried pepper and Chinese prickly ash to stir fry the flavor. Then add the sauce and stir fry it over high heat until it is sticky and dry. Finally, after the pot is lifted, sprinkle with peanuts.

Jianglin, they are still enjoying maoxuewang. Lin Xiaoye's kung pao chicken is ready.

They turned their attention to Gongbao chicken. The flavor of this dish is not as strong as maoxuewang, but it is also very fragrant.

Jiang Lin stares at Gongbao chicken.

"Is this kung pao chicken?"

After a look, there are only chicken and cucumber and a little peanuts in it. These three things are very common, but in the hands of Lin Xiaoye, they are so beautiful and fragrant. I think they must taste very good.

"How about you taste it first." Lin Xiaoye said.

Jiang Lin looked at her excitedly, picked up a piece of chicken, tasted it, and immediately nodded.

"You chicken, how did you do it? Why is it so smooth? "

Lin Xiaoye laughed: "didn't you see it just now? You'll know when you do it yourself

With that, Lin Xiaoye asked, "have you brought the mushrooms?"

The man shook his head in embarrassment: "not yet. I've searched all over the town, but no one really sells mushrooms."

Lin Xiaoye's eyes sank.

It's true that people here can't eat any more. Mushrooms are good and delicious, but many people can't tell what kind of mushrooms they can eat.

But today, she doesn't want to waste her time here. Since the mushrooms are so hard to buy, don't want this dish.Thinking about it, Lin Xiaoye said, "it's better to change a dish for you."

After all, if he really made stewed chicken with mushrooms, he thought it was OK. He was afraid that the guests would not dare to eat it at that time.

Lin Xiaoye looked around in the kitchen, and finally saw the tenderloin, as well as tomatoes, a flash of inspiration.

"Then I'm going to make a sweet and sour tenderloin. I didn't make you a recipe for this dish in advance. You have to read it carefully."

This dish is very popular no matter where it is, and I like it very much. It will sell well when I want to come.

Then Lin Xiaoye began to prepare.

First, cut the fillet into equal cubes, then put a chopstick on the bottom, cut it horizontally and vertically, the bottom can't be broken.

Then use salt, white pepper, egg white and ginger juice to prepare the cut sirloin.

Take advantage of this time to prepare tomato juice.

First put the tomato in boiling water, peel off the outer layer of skin, then roll and stir fry it in the pot, add a little sugar, stir and stir constantly, add a little water in the middle from time to time, no more, the tomato juice will be ready in a short time.

Then, stir the pickled sirloin with dry starch, shake off the rest of the starch and set aside.

Then pour the oil into the pot and heat it to 80%. Put the tenderloin in the colander, immerse it in the hot oil and fry it quickly. After taking it out, fry it again. The tenderloin can't be fried for too long. It's hard and not delicious when it's fished out. It's crisp and tender when it's just right.

Put the fried sirloin on the plate and set aside. Then add some sesame seeds into the flour. Then put the tomato sauce into the pot, add a little sugar and half a bowl of water. After boiling together, cook for about a minute and thicken.

Finally, pour the tomato sauce on the tenderloin.

Lin Xiaoye satisfied with the hands of sweet and sour ridge, his first smell, immediately saliva will flow out.

To be honest, it was the first time that she made sweet and sour tenderloin by herself. She was a little surprised to make it like this.

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