"Little young master, come here, take a look at this chili oil?"

Wang Tianqing, who had just appeared at the door of the kitchen, was caught inside, and this time he suddenly found the old man's desireless gaze.

, Guo Lao is still here.

The old man in the corner noticed something, and his eyes looked at Wang Tianqing.

Well, everything is normal, I guess I'm too sensitive.

Xu Ayawei also stopped talking to Wang Qimin and followed Wang Tianqing to the beautiful woman.

The large wok is filled with spicy, and the red-hot color is a little tempting.

Wang Tianqing didn't plan to taste it with his mouth, after all, the oil temperature was still very high.

"Yes, the spiciness should be fine, and you can use it when you can make hot pot, and the hemp with Sichuan pepper is perfect. ”

"If Aunt Peng, you can use peppercorns and fry again, and you can use it in the future. ”

"Okay, no problem. ”

The recognized beauty is a little happy, and she is still useful after all.

Although the young master can also cook, he can still help.

Miss's son is actually interested in cooking, and he is so talented.

It can be seen how strong my uncle's talent should be, but I haven't seen my uncle cook.

The beautiful woman who went to get the ingredients began to think crankily, but fortunately she was a world and would not be easily read.

Otherwise, the face of the uncle in her mouth may change drastically, and her secrets for many years will not be hidden?

That's right, Wang Qimin doesn't know anything about cooking, he has tried it a few times, and it is clear that the heat and taste are acceptable, but it is not delicious.

Even if it is the fruit of one's own labor, it is not possible to say that it is delicious with a conscience.

As the Emperor, he has a very strong control over fire, but it is not very useful when grilling meat.

The same is true when he has to sprinkle spices, but he doesn't have time to study and gives up on the unattainable goal of learning to cook.

After putting the scalper on the ground, Wang Tianqing directly moved the knife holder together.

Each knife has its own unique advantages, and reasonable use can save a lot of time and effort.

A stack of tall iron basins was piled aside, and gradually disappeared as Wang Tianqing began to unravel.

Different parts are stacked separately to facilitate secondary processing and consumption.

Cleaning the internal organs was as difficult as ever, causing Wang Tianqing's face to be extremely serious.

A huge scalper actually doesn't cost much effort, as long as the knife is strong enough for the person who uses the knife.

After dealing with the cattle, Wang Tianqing immediately took out the merchant sheep and burned them to prepare for cleaning.

Wool and sheepskin are not of much value, far inferior to the yellow cowhide just now.

The faint fragrance makes people feel refreshed and happy, and it is worthy of being a creature who majors in the avenue of wood.

Cut off the sheep's head and put the blood into the big iron basin, the smell of blood was not strong, Wang Tianqing stopped holding his breath.

The meat on the merchant sheep is not much, and it may be less than half of the cattle, resulting in a much earlier processing time.

The third Wang Tianqing took out a demon dolphin, and he was ready to practice again once he was born and twice cooked.

Dongfang Ying came over to help, but was rejected by Wang Tianqing's righteous words.

"Ying'er, you go to the side to rest, I'll just take care of these things. ”

The processed iron basins were brought to the table one by one, and Wang Tianqing decided to boil the big bone broth first.

A soup pot was picked up and placed next to the desk, and a whole pot of bone broth was poured in.

The true element began to condense the clear water, and then turned into a circle of fire in the middle.

Wang Tianqing wanted to heat the water quickly, so that he could boil the blood foam for spiritual liquid as soon as possible.

When all was done, the soup pot was put back on the stove, the spiritual fluid poured down, and the last handful of trimmings was thrown in.

Calculating the time, Wang Tianqing added another "biological alarm clock" to himself, and then turned around and went back to continue processing the ingredients.

When cleaning the internal organs this time, Wang Tianqing's face was not serious, and there was a kind of tool man's taste.

In the end, the deer was thrown to the ground, and it didn't take long for it to be sorted by the big iron basin.

Wang Tianqing decided to dispose of the internal organs first, so as not to forget them later.

There is no waste of time to deal with other things, but hairy belly, money tripe, etc. are rare and delicious.

The four large iron basins of cattle offal, haggis, pig offal, and deer offal wasted a lot of Wang Tianqing's time.

The pieces of good things began to be subdivided, and they were packed in iron basins that were several sizes smaller.

The ingredients for the hot pot were instantly settled, and Wang Tianqing also had his hands free to prepare to make beef balls and beef tendon balls.

Chop the carefully selected best fills into meat puree, add seasonings such as Hailing salt and stir clockwise.

There is no starch, Wang Tianqing chose to make sweet potato powder, and the sweet potato powder that was just made came in handy after some operation.

After thinking about it, Wang Tianqing still didn't add eggs, and always felt that the beef balls made like that would not be authentic.

After the sweet potato powder was added, the meat puree in the basin changed slightly, and Wang Tianqing didn't care about it and turned to make beef tendon balls.

The exact same method was quickly started, and it didn't take long for the beef tendon pills to be completed.

Wang Tianqing dragged two large iron basins to the stove, boiled water and cooked them violently.

When the water temperature is enough, start to pour in the kneading meatballs, and the pink meatballs will change color when they enter the water.

After rolling a few laps in the boiling water, he changed into a layer of "new clothes", and Wang Tianqing picked up the leaky net and began to fish.

The beef balls that have just come out of the pot are put into cold water, and the effect of heat expansion and cold contraction is still effective in the origin of the big guy, and the oil is used to make the taste crispy.

A little grease floats, and the original clear water becomes fragrant.

The higher the quality of the monster meat, the more delicious it will be, because there will be more essence in it.

That kind of involuntary desire can be shared by everyone, but it is just an instinctive reaction of the body.

After using up the meat puree from the two large iron basins, Wang Tianqing was ready to make the fish balls first.

A few grass carp were thrown onto the board, and the abdomen was broken to remove the scales and gills to remove the head...

After a series of processes, the fish fillets were spread all over the board, and Wang Tianqing picked up the tweezers and began to pick the thorns.

Behind the food often means pay, and only what is made with heart and excellence can be called food.

Sighing softly, Wang Tianqing stretched his waist, and a relieved smile appeared on his face.

Double-handed knives beat the fish fillets like a storm, and the minced fish was put into the large iron basin in batches.

After adding the same seasoning such as Hailing salt, Wang Tianqing and the others went down with one hand to stir up.

Dip a little and put it on the tip of his nose, and his brow furrowed instantly.

No, it's still a little fishy, you have to add something to get rid of the fishy smell.

It's a pity that there is no cooking wine, wait, a century-old wine is also wine, and it can also be fishy.

Wang Tianqing picked up the remaining century-old wine, patted it into the big iron basin, and tried not to waste a drop of fine wine.

Continue to stir for a while, and put it on the tip of the nose again, sure enough, the fishy smell was removed, but it was a little winey.

Add some sweet potato powder you just made, stir it again and bring it to the stove.

After thinking about it, Wang Tianqing still started another pot, and the true yuan condensed water into the flame circle to ensure that it would boil as soon as it was put into the pot.

Flick your fingers to add flame to the bottom of the pot, and when the water is warm, immediately knead the minced fish into balls and throw them into the pot.

The fish balls made of more than half a pot of minced fish did not occupy the pot noodles, which made it much easier for Wang Tianqing to stir with a leaky net.

The snow-white fish balls were immediately netted and placed in a large iron basin with cold water on the side.