Here, Xiaowei entered the kitchen, took the sleeves handed over by Xia Maosheng and put them on, and stood in front of the stove.

This is the first time in his life to master the spoon, just a few people were busy preparing food and oil he didn't feel nervous, this moment suddenly the atmosphere seemed to be much more solemn, took a deep breath, picked up the spoon.

Xia Maosheng snorted and laughed, pointed to the stove and said, "You light the fire first." ”

At that time, there was no automatic ignition, and the stove had to be lit manually with a match or lighter.

Xiaowei also smiled, put down the hand spoon, took out the lighter and lit the stove, then picked up the hand spoon, put the big spoon on the stove and asked, "What to fry first?"

Xia Maosheng looked at the prepared dishes and said, "It's okay, you're not slow, let's fry the side dishes first, put the fish last, and pour the meat in the pot second." He picked up the green pepper and handed it to Xiaowei, saying, "This is not oily, let's fry this first." ”

Xiaowei added a large spoon of bottom oil, green onion and garlic to the pot, put the meat in it and stir-fried, then ordered some soy sauce, turned over the spoon, added some bone broth boiled in the afternoon, and poured the green pepper into it and stir-fried after it boiled.

Xia Maosheng said: "It's early, it's not a big problem, wait a little longer, let the meat cook thoroughly, so that the green pepper will be fried a few times less, and now the green pepper will be poured out, and it will not be crispy." ”

Xiaowei nodded, put some chips into the spoon, turned the spoon out of the pot, poured the vegetables on the plate, Xia Maosheng took the dishes aside and put them on the edge of the pool, and brought the dried tofu over.

Xiaowei took a new towel and wiped the pot, re-primed the oil, stir-fried the pot, added the meat slices, ordered soy sauce, added broth, and then poured the dried tofu into it.

Xia Maosheng nodded and said, "Okay, you have a really good memory, I remember what I said just now, right? ”

The pot boiled, Xiaowei flipped the spoon, took the spoon into the pot and stirred it, waited for a few minutes for the soup to be collected, added shredded green peppers, added salt, stir-fried a few times, added monosodium glutamate, and beat the oil out of the pot.

Xia Maosheng said while bringing the eggplant strips over: "Dry tofu can be stewed more, and the soup doesn't need to be so ruthless. ”

Xiaowei rubbed the pot with base oil, burst the pot, added soy sauce stock, and when it boiled, he pushed the neat eggplant strips stacked on the plate into the pot, the soup had just passed the eggplant, he made up some more broth into it, and when it boiled, put the meat slices in, spread it evenly on top of the eggplant strips, and then shook the spoon and turned it over.

This dish is more challenging to turn the spoon, and it is required to be completely turned over and cannot be scattered.

Wait for the soup to boil again, add salt, add monosodium glutamate, and then slowly shake the spoon to prevent the bottom from sticking to the pot, until the soup thickens, add minced garlic, beat, point the oil, and then turn it over, put it on the plate, the eggplant strips are fresh and tender, the meat slices are a little burnt, sprinkle with some chopped green onions, and finish the work. From the beginning to the end, the eggplant strips should be kept in the shape that they were stacked on the plate at the beginning, and should not be scattered.

Roasted kidney beans, this has been done a few times, and it is done skillfully.

Di Sanxian, meat segments, and pork ribs were fried one by one, and there was no place to put them, Xia Maosheng went to the kitchen door and stuck out his head and said, "You go to the coffee table to play, the dishes are ready." Xiaohong stood up and said, "Don't play, clean up and eat." ”

Chen Xiao grabbed her and said, "You don't care today, come here, stick the strip, don't want to run." He dragged Xiaohong to the chair, carried the tape recorder on the coffee table to the ground, and several people continued to play around the coffee table.

Xia Maosheng and Xiaowei brought out the fried dishes and put them on the dining table, and went back to the kitchen.

Pot-wrapped meat is to cook sauce in the pot, this is the fastest, put it at the end, and make the saury first.

Base oil, shredded green onion in the pot, put a little shredded fat, fry a few times to add broth, boil the soup and add half a spoon of soy sauce, a little sugar, a little dried chili pepper, ginger, garlic slices, salt, monosodium glutamate, push the fried saury into the pot and stew, the same, in the process to constantly shake the spoon, let the vegetables rotate in the pot, to prevent sticking to the pot, until the soup thickens, turn the spoon, and then shake the juice, until the soup is completely thickened and appears sugar-colored, beat, point the oil, and turn the spoon out of the pot. Once on a plate, sprinkle some chopped cilantro on top.

Take a towel to wipe the pot clean, base oil, green onions, ginger and garlic to fry the pot, add a little soy sauce, add broth, add a small half bowl of dried chili, half a hand spoon of sugar, half a hand of white vinegar, salt, monosodium glutamate, after boiling, put the fried kingfish in, press it with a hand spoon, let it slowly soften and immerse in the soup, and simmer over high heat.

Wait for the soup to thicken and expose the large spoon behind the fish, change the heat to reduce the juice, and start to shake the spoon constantly to let the fish turn in the pot to prevent sticking.

When the bottom of the spoon appears sugar-colored, this time Xiaowei can't get it, too much sugar will be pasted in the pot if he is not careful, mainly because he is not skilled. Xia Maosheng adjusted the water on the side and poured it into the pot, Xiao Wei slapped a small half spoon of oil, shook it, a big flip spoon, a little stronger, the soup squirted out a little, and Xiao Wei's face was sprayed on the front placket.

Xiaowei can't take care of himself, after turning the spoon, then shake the big spoon, put the fish into the fish plate with a hand spoon, and then add a little stock to the spoon, because there is sugar in the pot, the soup is sticky as soon as the pot is opened, Xiaowei added half a hand spoon of oil in it, poured the chopped green pepper and red pepper carrot filaments into the pot, stirred a few times and poured it evenly on the fish on the plate, and then sprinkled with coriander, this dry roasted king fish is ready, this dish is a flavor change dish, salty, sweet, sour and hot are all heavy, and it is very enjoyable to eat. 、

Xia Maosheng took the fish out, and Xiaowei took a towel to wipe the pot.

Xia Maosheng walked back and said, "Take the water and brush it, it will smell fishy when you wipe the next dish like this." "After cooking fish in a restaurant, you have to change the spoon.

Xiaowei nodded, walked to the water with the big spoon, put the spoon in, squeezed some dish soap, turned on the faucet and brushed the big spoon and hand spoon clean, used water again, turned off the faucet, carried the big spoon back to the front of the stove, and put the big spoon on the fire to burn.

Until the big spoon burned and smoked, Xiao Wei scooped a big spoonful of oil with a dry hand spoon and poured it into the big spoon, shook the big spoon, let the oil soak the whole spoon again, poured the oil back into the draining bucket, and then put the big spoon on the fire, add the bottom oil, and fry the pot with onion and garlic.

The green onion and garlic fragrance together, put in the shredded carrots and stir-fry, then pour in the fried meat slices, turn the spoon, let the shredded carrots and meat slices mix together, pour in the adjusted sweet and sour sauce, the bright red sweet and sour juice will be thick as soon as it enters the pot, at this time, it is necessary to keep turning the spoon, so that the soup evenly fills the meat slices, and then you can put the spoon on the plate, this dish is troublesome to prepare, but it is super fast to do.

Put it on a plate, sprinkle a little shredded green onion and coriander, and the kitchen is filled with a thick sweet and sour taste. There is no range hood at this time, just a small exhaust fan on the window, and most people don't even have an exhaust fan.