After washing the potatoes and eggplant, Xu Zhuo took them out of the basin to control the water.

Taking advantage of this time, he first took Meng Liwei to cut the green onions, ginger and garlic, especially the minced garlic, which must be more.

After doing this, the potatoes and eggplants were almost controlled with water, and they began to hang starch.

"Aren't potatoes high in starch in the first place?

Don't look at Meng Liwei's clumsiness, there are a lot of problems.

Xu Zhuo took a large colander and put it on top of an empty basin, then poured the potatoes upside down and turned them upside down, trying to keep the moisture on the surface of the potatoes dry.

"When the potatoes are fried with a layer of starch, they will not be soft and absorb oil, but will have a charred taste and tender inside. ”

Potatoes are fried directly in the oil pan, and the surface is easy to become sticky and mushy, which not only affects the taste, but also makes the potatoes stick together and affects the effect of the finished product.

After hanging the starch, the fried potatoes will be refreshing and will no longer stick.

When the water control was almost complete, Xu Zhuo held the colander in one hand and sprinkled the potato cubes with the starch in the other.

This not only allows the starch to stick evenly, but also allows the excess starch to leak out.

"This step...... You'd better do it with one hand, don't be impulsive. ”

When Meng Liwei was eager to try the colander with one hand and the starch in the other, Xu Zhuo stopped him.

It's a trivial matter if the starch is evenly or unevenly, as long as you don't have a goddess to scatter flowers.

As the saying goes, stupid people have stupid ways.

Xu Zhuo's trick of fighting left and right Lao Meng couldn't do it, but he also had his own local methods.

He grabbed two or three handfuls of starch and put them on a colander and covered the potatoes all.

Then he grabbed the colander with both hands and shook it gently, like a sieve of chaff, to sift out the starch inside.

In this process, the starch that sticks to the water is completely stained on the potato pieces, and it is very even.

Tsk, this method is also quite good, but it is a bit starch-intensive.

Next time I play live broadcast, it's better to go to Meng Liwei's hot pot restaurant.

It's not that he thinks it's wasteful, it's mainly that the environment of the hot pot restaurant is good.

Well, that's it.

Once the potatoes are starched, set aside and set aside, then start making the eggplant.

Like potatoes, eggplants have to be sprinkled with starch in a colander.

The difference is that the eggplant is starched three times.

The reason why I sprinkle so much is because eggplants absorb more oil than potatoes and are more likely to become mush.

Only by sprinkling a little more starch can you achieve the kind of taste that is crispy on the outside and tender on the inside.

And not only do you need to do this, but other types of Northeast dishes, such as roasted eggplant, boiled eggplant and other dishes that need to be fried in advance, all need to be hung with starch three times.

Because Meng Liwei is doing it slowly, Xu Zhuo can tell the fans in the live broadcast room about this while doing it.

He first dipped the eggplant in starch in the same way he had just starched the potatoes, and then dipped his hands in some water and sprinkled them on the eggplant pieces.

While sprinkling water, I flipped it with a colander.

Wait until the eggplant cubes are all wet, then sprinkle the starch a second time.

Repeat this again until the eggplant cubes are all covered with a thick layer of starch, and then you are ready to move on to the next step.

Almost ten minutes after Xu Zhuo was done, Meng Liwei was almost stumbling well.

Don't look at his level, after hanging up the noodles, he was ashamed to inform the waiter to prepare a pot of rice.

Because of him...... Busy hungry.

After Xu Zhuo complained a few words, he put on the wok and began to burn oil for frying.

He knows very well that Meng Liwei's current performance is not so much stupid, but actually has an element of acting.

Everyone watches live broadcasts to adjust their lives, and few people really want to watch him cook seriously.

After all, no matter how professional he is, he can't compare with a chef, so he has to develop into funny.

"Because it's going to be fried, pour more oil into the pan...... Lao Meng, this is not the oil in your store, don't be reluctant, at least you have to pour half a pot. ”

This portable gas stove has little power and waits until the oil is hot for a while.

So you can do some other preparation at this point.

Like what...... Chop the peppers.

"Cut the pepper in half, remove the seeds from it, and cut it into diamond-shaped slices...... You forget it, you can cut it however you want, be careful with your hands. ”

Meng Liwei looked at Xu Zhuo's operation and muttered, "I think I can try it." ”

Boss Xu waved his hand: "It's not worth going to the hospital to hang up for emergency in order to make a dish, and you are doing well for free play." ”

After the green peppers were cut, Xu Zhuo began to prepare the sauce.

You can't go wrong with this step, right?

However, Xu Zhuo looked at Meng Liwei's eager expression.

Forget it, anyway, he will never taste what he makes, and it will be okay to make it taste like it.

The sauce is very good, according to the amount of dishes prepared, Xu Zhuo put three spoons of light soy sauce, a spoonful of dark soy sauce, a spoonful of oil, a spoonful of sugar, and half a spoon of salt.

The reason why there is so little salt is because the light soy sauce and oil consumption are relatively salty, so it should be reduced as appropriate.

Then put two tablespoons of stock or water in a bowl and grab two handfuls of starch into it.

Stir well and set aside.

When the oil in the pan is 50% hot, add the potato wedges and fry them.

"Don't rush to turn the potatoes when they are in the pot, just shake the pot properly and let the potatoes spread out in the pot. ”

After Xu Zhuo finished speaking, he walked to Meng Liwei's side and watched him operate nervously.

You can't let him splash this pot of oil.

This step Meng Liwei did very smoothly, and it is estimated that he also knows where to act and where to be serious.

After the potatoes have been fried for three or four minutes, when the surface appears slightly browned and gradually floats to the oily surface, it means that they are almost fried.

Xu Zhuo took a colander and took out the potatoes in the pot and set them aside to control the oil.

Continue to burn the oil.

Wait until the oil temperature in the pan rises to 70% hot, and start frying the eggplant.

The oil temperature of fried eggplant must be high, the higher the better, otherwise the eggplant will absorb a lot of fat like a sponge.

Eggplant deep-frying takes longer than fried potatoes.

When the starch hanging on the surface of the eggplant becomes golden brown, and the eggplant feels light when scooped up with a colander, it is ready to be out of the pan to control the oil.

Remove the eggplant and put it with the potatoes, then add the pepper flakes to the pan and fry for two minutes.

The three ingredients of the three fresh dishes are actually fried, and the later brewing is actually just hanging a layer of flavor sauce on the surface.

Pour out the oil in the pan and leave a little oil at the bottom of the pan.

After the oil is heated, add the minced green onion, ginger and garlic to burst the fragrance, and then sprinkle a spoonful of thirteen spices to fry the fragrance.

Pour in the previously prepared sauce and start boiling.

"Wow, this eggplant is fried deliciously, crispy on the outside and tender on the inside, but a little light, if you make a dry dish and dip it, it will definitely be delicious." ”

Xu Zhuo turned his face and glanced at Meng Liwei, only to find that the product had already been eaten.

While eating, he expressed his opinion in a matter-of-fact manner.

What a culinary genius.

After the sauce is boiled, scoop some cooking oil into it first, which can make the juice brighter and more oily, and look more appetizing.

Next, pour in all three ingredients and stir-fry them.

Well, Xu Zhuo is stir-frying, and Meng Liwei is stir-frying.

Once the ingredients are rosy and all covered with sticky broth, it's time for the dish to come out.

Xu Zhuo grabbed the remaining minced garlic and put it in the pot, turned it around twice and turned it off, and put the three fresh dishes in the pot on the plate.

Meng Liwei sprinkled some minced garlic in the same way, but he didn't put it on the plate, but directly put it into the pot of rice brought by Huang Tingting.

The bright color and fragrant Disanxian are covered with clear grains of rice, and then mixed with a spoon to mix the soup and rice.

"Damn, I'm such a culinary genius, the three freshness I make is so delicious, friends, you're welcome, if you can't stand it, order a takeout." ”

After speaking, Meng Liwei held the basin of three fresh rice bowls and ate it in a big gulp.

Xu Zhuo looked at the rice in a daze, and then looked at the plate of Disanxian in his hand......

I've cooked so many dishes, and today is the first time I've been cold.

However, seeing Meng Liwei eating so deliciously, Xu Zhuo was also a little hungry.

"Tingting, give me a bowl of rice, serve more, this dish looks quite feminine......"