On the day Xu Zhuo cooked cat food for the bear cub, the system rewarded the skill of soft burning.

In fact, there are soft-boiled dishes all over the country, which are more home-cooked.

But the definition of soft burn is different in each place.

For example, the soft-roasted eggplant in the Northeast is actually roasted eggplant, but when the eggplant is fried, it is not coated in starch, and the eggplant is soft, so it is called soft-roasted eggplant.

The soft-roasted tofu often eaten in the north is blanched old tofu that is slightly fried or fried, and then cooked with minced meat and other ingredients with water.

The resulting tofu is soft and delicious, delicious and smooth, and is not only a side dish, but also a great accompaniment to rice.

As for the common soft-braised crucian carp in Sichuan and Chongqing, it is to pour water directly after the feed is fried, start seasoning after boiling, and then put in the cleaned crucian carp and burn it over low heat, and finally collect the juice out of the pot over high heat.

The crucian carp produced in this way is tender and juicy, spicy and appetizing, and is a typical side dish.

As for the soft burning in other places, it is even more varied, and there is no law to speak of in other aspects except for the emphasis on softness.

So Xu Zhuo hasn't studied the soft burning skills given by the system until now, where is the practice.

Today it is so coincidental that the ingredients are also ready-made, so it is just right to do a test.

If you can make soft-braised crucian carp, then you can make soft-braised dishes in Sichuan and Chongqing in the future.

If it fails, it's fine, anyway, it's Lao Meng who eats it in the end, no matter how bad the taste is, don't worry.

While Meng Liwei was setting up the live broadcast equipment, Xu Zhuo steamed a pot of rice, and then began to prepare the ingredients.

With this preparation, the system comes into play, and what ingredients to prepare immediately manifests in your mind.

It seems that this soft roast skill is indeed in Sichuan cuisine.

As for the soft-boiled dishes in other places, you can also try them later.

The most important ingredient for making soft-braised crucian carp is red pickled pepper, which is the key to the deliciousness of crucian carp.

Because the pot is moved once in the house from time to time, there is a jar of Sichuan kimchi at home, pickled pepper and ginger and the like.

Xu Zhuo took out a few pickled peppers, cut them into small pieces and put them in a bowl for later use, and cut some ginger and garlic and minced green onions and put them together with the pickled peppers.

Originally, there were some red and two wattles in it, but they didn't have it at home, and Meng Liwei didn't bring it when he came, so he chose not to use it.

And the level of spicy food of the two is average, in this case of live broadcast throughout the whole process, don't be a good man.

Then, Xu Zhuo got some starch water, which was used to collect the juice on the last high heat.

As for the seasoning, it is very simple, just put the bean paste, and you don't need to put other seasonings, but it saves the link of explaining to Lao Meng.

After everything was ready, Lao Meng's side was almost ready.

Live begins!

"Hello everyone, today is the cooking part again, today's meal is for an international student on the other side of the ocean.

The brother said that he especially wanted to eat the soft-braised crucian carp from his hometown, and wanted me to arrange it to comfort his homesickness.

There is no problem with this requirement, I bought crucian carp and came to Xu Zhuo's house, today we will do it in his kitchen, and we will also touch the light of his kitchen god. ”

After Meng Liwei's introduction, he began to make preparations under Xu Zhuo's guidance.

In fact, everything that should be prepared has already been prepared, and the crucian carp has been slaughtered when it is bought, so it only needs to be cleaned again.

Meng Liwei is very familiar with this work, and there is no more overturning.

After the crucian carp is cleaned, make a few oblique knives on both sides, and you can make it.

Meng Liwei put a wok on the shelf and boiled the oil.

In order to prevent the pan from sticking, it was necessary to slip the pan before making it, but considering Lao Meng's limited level, Xu Zhuo was worried that he would fry the entire kitchen, so he didn't mention this stubble.

And the family uses a non-stick pan bought at a high price from cocoa, so you don't have to worry about sticking to the pan.

"There is a little more oil, because you have to fry the ingredients and bean paste, and the oil is less and you can't fry the fragrance. ”

This time, Xu Zhuo only needs to move his mouth to cook, which is very simple.

However, all the steps have to be considered, after all, Lao Meng is a pig teammate in the standard sense, and if he is not careful, he will overturn, so he is more tired.

After the oil was hot, Xu Zhuo quietly pushed the jar containing Sichuan pepper to Lao Meng's side: "Put some Sichuan pepper in and fry it fragrant, not too much, just a dozen or so grains." ”

Meng Liwei nodded, pinched a pinch of peppercorns and threw them into the pot.

When the fragrance wafted out again, Xu Zhuo asked him to pour the pickled peppers, shallots, ginger and garlic into the pot for stir-frying.

These routine operations are quite familiar to Lao Meng now, and there is no need for Xu Zhuojiao at all.

But when I put the bean paste in the pot next, something went wrong.

Lao Meng usually watches those food videos, and the chefs of other people directly take the jar of bean paste and pour it into the spoon, and there is no layman who uses a small spoon to dig it at all.

So after doing it well, his brain twitched, and he imitated it.

And then......

He poured a full spoon of fried bean paste, and after pouring it, because of nervousness, the oil in the pot made a loud sound.

He put the bean paste in the spoon in the pot in a hurry, and asked Xu Zhuo what to do while stir-frying.

"It's okay, it's okay, just keep stir-frying, and then I'll put some of these ingredients out, and I can use it next time I cook." ”

After stir-frying the red oil, Meng Liwei took out some ingredients according to Xu Zhuo's instructions, and then poured two bowls of water into the pot.

After the water boils, sprinkle a little sugar to make it fresh, then put a few crucian carp into the pot in turn, and when it boils again, turn to low heat and simmer for five minutes.

"Is it that easy? Will it be ready in five minutes?"

Xu Zhuo hurriedly said: "Don't don't, don't underestimate the enemy, you are operating too much, I'm really afraid that it will overturn, and when the time comes, netizens will laugh at you for nothing, but you must not affect me." ”

The atmosphere in the live broadcast room was very joyful, because Xu Zhuo's words were quite detrimental to the mutual demolition of friends.

"Didn't I learn all those sassy operations from you chefs, it's all your fault, it's okay to show off any skills, and you took me into the ditch. ”

Yo, still stubborn!

Lao Meng: This is a typical apprentice mentality.

However, Xu Zhuo also knew that he was purely for the live broadcast effect.

Five minutes later, the two finished their fun and began to make the final step of the soft-braised crucian carp - thickening.

In order to prevent Lao Meng from making any abnormal moves, Xu Zhuo took this step for him.

He first turned up the heat, then lifted the lid of the pot and poured the water starch from the bowl into the pot amid the aroma of pickled peppers and watercress.

Then Xu Zhuo shook the wok slightly, so that the soup in the pot became even.

After a minute, turn off the heat and remove from the pan.

Xu Zhuo took out the fish and placed it neatly on the plate, and then poured the remaining sugar juice and ingredients in the pot evenly on the fish.

When Meng Liwei saw this situation, he immediately ran over and served himself a pot of rice.

Smelling the spicy and fragrant smell on the plate, Xu Zhuo was also a little hungry.

"Serve me some too! Damn, sooner or later, you will take it into a rice bucket......"