Liu Fan: "Ladies and gentlemen. ”

The crowd turned to face the three judges on stage.

"Welcome to today's ......"

The three judges dodged to the right, and the screen door behind the stage opened.

Everyone "wow" together, and the backstage was red. Hung with red lanterns, there is also a big signboard "Star Kitchen Night Market".

Liu Fan: "Welcome to our Star Kitchen Night Market. ”

"Shrouded in night, the night market is the most humane place to be at the end of the day. A bowl of noodles, a glass of beer, a few skewers of barbecue, and the feeling of fullness at night is the greatest satisfaction for people. ”

Shao Zhi: "Today, your first task is to challenge eight classic night market snacks from all over the world. They are salted crispy chicken, grilled brain flowers, grilled squid, finger cakes, lamb skewers, spicy skewers, shabu shabu, and small wontons. ”

At this time, the hall was fully lit.

Liang Geng: "You will have an hour and a half to make snacks for 42 night market stall owners. An hour after the start of cooking, the Star Kitchen Night Market officially opened. The first stall owners will be coming to taste and vote for your snacks. ”

Shao Zhi: "Each of them will have ten voting tokens in their hands, and only the best will have a chance of winning." The others will go straight to the next round of competition and face the danger of elimination. ”

Liang Geng clapped his hands and said, "Next, please go directly to find your own stall and get busy." The countdown is an hour and a half, and now begins. ”

Eight people immediately turned around and ran to the console.

The three judges on the stage began to talk.

Shao Zhi: "In fact, among the eight snacks, not the most people have eaten brain flowers. ”

Liang Geng: "Actually, the roasted brain flower is in Qingzhong, which is very, very famous. ”

Qu Ying said to the camera: "I am very happy to see the light sign, roasted brain flower is my favorite food, but I have never made it." ”

The book says, "It's not difficult for me to make small ravioli. ”

Wang Lin: "When I look at this grilled squid, my mind immediately searches for memory, I like to eat grilled squid." ”

Yang Baixue: "Wow, that's great! is the easiest, I think. ”

Shao Zhi: "Yang Baixue knew that she was going to make lamb skewers, and she was very excited. She thinks kebabs are a simple thing. ”

Liang Geng: "Yang Baixue in this regard, each token can be exchanged for three strings of mutton skewers, forty-two times three, so she needs to prepare one hundred and twenty strings at least in this hour." ”

Liu Zi: "The salty crispy chicken with flavored salt is clearly putting pressure on me." I'm not good at frying. ”

Cao Lei's light sign is "Brother Lei's fragrant and spicy skewers." ”

For this item, Cao Lei was one of his favorite suppers when he was on Earth.

Spicy skewers, also known as spicy tang or skewer incense.

The specific way of differentiation is that the boiled ones are called spicy tang, the ones baked in the oven are called skewers and fragrant, and the fried ones are called spicy skewers. As the name suggests, it is a skewer of skewers with bamboo skewers that is convenient for diners to eat, which is the most popular embodiment of grassroots cuisine.

Spicy skewers were first popular in Sichuan and Qingzhong, but with the changes of the times, spicy skewers have spread all over the country with their unique charm and distinctive characteristics, and it can be said that as long as there are people, there are spicy skewers, and even to a certain extent, spicy skewers have become the representative of Sichuan taste.

There are many types of food that can be skewered with spicy food: meat dishes, vegetarian dishes, poultry eggs, seafood...... Anything that can be skewered and eaten will never be missed!

Walking in the streets and alleys of the city, you can see large and small spicy skewer shops everywhere, red lacquered low square tables, small stools, steaming pots of red soup and a large number of bamboo sticks constitute a special scene on the city streets.

When you are tired of shopping, you can casually walk into a spicy skewer shop, order skewers, pay, sit down, and enjoy the unique skewers with an aftertaste; If you feel spicy, you can also have a cup of mung bean soup and drink it in one gulp!

The spicy skewers are also a token three strings, so Cao Lei is ready to string one hundred and twenty strings. No, two hundred and forty strings.

First of all, the ingredients, Cao Lei brought Pixian bean paste, spicy tempeh sauce, chili flakes, dried chili peppers, ginger, big ingredients, Sichuan pepper, Baikou, fragrant sand, cinnamon, cumin, anise, grass fruit, cumin, cool ginger, sesame pepper, bay leaves, spicy skewers, all kinds of vegetables, all kinds of meatballs, tofu, mushrooms, dipping sauce, sesame paste, sweet noodle sauce, oyster sauce, sugar and so on.

With a system bonus, Cao Lei has skewered 240 strings.

Now start the ingredients. Cao Lei uses scales to control the proportions. It's so precise.

White cole, fragrant sand, cinnamon, cumin, anise, grass fruit, cumin, cloves, bay leaves, cool ginger, sesame pepper, dried red pepper.

The wok is heated on a hot fire, Cao Lei adds butter to the pot to boil, then adds salad oil, burns to 7-8 when it is hot, and then adds ginger, garlic, and green onions to fry until fragrant.

Then add white cole, fragrant sand, cinnamon, cumin, anise, grass fruit, cumin, cloves, bay leaves, cool ginger, sesame pepper, dried red pepper and other ingredients and stir-fry over high heat to make the fragrance.

Cao Lei added beef leg bones (1) and frozen chicken racks (2) to the stainless steel barrel. The barrel was filled with water and boiled the soup over medium heat, and after the soup boiled, Cao Lei changed it to a low heat. Add the hot pot base, bean paste and stir-fried ingredients, and boil over medium-low heat.

Twenty minutes later, Cao Lei used a mesh colander to separate the soup from the ingredients, and put the soup into another bucket.

Cao Lei skimmed the boiled soup with a spoon and put it into another small bucket for later use (because this chili oil is more fragrant, numb, and spicy, if you don't put it aside and put it directly in the soup, you will not be able to stand it when you eat spicy friends; Of course, if you can eat spicy, you can add it directly to the bowl according to the taste before putting it in the bowl. In addition, the soup is boiled to the end, and it feels like there is no taste, you can also add a little chili oil).

After the soup is ready, Cao Lei adds an appropriate amount of salt, monosodium glutamate, chicken essence, and soup sauce to the soup.

Cao Lei put the flavored soup into the stove and kept it boiling over low heat, which is a soup that can be scalded.

took a string of duck intestines, a string of beef, a string of winter melon slices, and a string of lettuce, and Cao Lei scalded the vegetables. He wanted to try the taste first.

After a while, the dish is scalded. Cao Lei put the blanched vegetables in a bowl, then added the soup and added chili oil (this chili oil was previously extracted from the surface of the boiled soup).

Stir the dishes in the bowl to make the seasoning flavorful, and Cao Lei ate it.

Cao Lei enjoyed eating here, but he slandered the audience in front of the TV. Many people called: "Wang Shu, I see that Cao Lei is eating happily, and his stomach is rebelling." Wait a minute, we're going to have supper. ”

"Okay! I'm munching on Shaqima, let's go eat Malatang. ”

"Lili, after watching "The Most Beautiful Chef", let's go eat Malatang. ”

"Fang Yan, tomorrow we will go to Cao's small restaurant and ask Cao Lei to make us a spicy hot, if he doesn't do it, we will shout indecent. ”

“……”

(End of chapter)