"You!" The five eyes were smashed by Wu Jing, the fire was big, and he wanted to fight back, but when he saw that he was still a child, he only hung his arms stupidly. Pen ~ fun ~ pavilion www.biquge.info

"Stop making a fuss and start cooking. Liu Mang glared at him angrily.

The fire in the stove rose, and the pig's tail was cut into small pieces by Liu Mang, and he copied a piece of water first, and then went to the oil pot to pass the oil once.

Leave a little residual oil in the pot, stir-fry the green onions, ginger and garlic until fragrant, stir-fry for a while, and then put the clear soup, dark soy sauce, old wine, fennel, bay leaves, and dried chili peppers......

"Xiao Wu! Annealing! Xiao Blanch!" Liu Mang shouted.

"Okay!" replied Five-Eyes, pulling out a few sticks of firewood from the stove.

No way, this kind of earthen stove can't be adjusted in size as casually as the gas stove used in the hotel. The size of the fire is completely controlled by the person who burns the fire, so in ancient times, the person who burns the fire in the kitchen is also a profession, called the stoker, commonly known as the fire burner.

The pig's tail here is burned on the stove. At the same time, Liu Mang, who was on the stove over there, also called the five eyes, put the steamer on the shelf, and prepared to start cooking another dish, pouring pork brains in oil.

Pig brain is also called brain flower in SC, and it is generally eaten when it is in hot pot, and the lover loves it very much, and the hater hates it. Most haters can't pass the level where the pig brain itself has a fishy taste, so the key to the chef's cooking of this dish is how to get rid of the fishy.

It is rumored that there was a dish of oily monkey brain in history, and with the development of the Internet in recent years, the spread has become more and more suspenseful.

The idea is to put the living monkey on a special table, knock open the monkey's heavenly spirit cover, and then pour it on with boiling hot oil, the monkey squeaks on the table, and the diners immediately scoop the monkey brain with a spoon, and the feast is bloody at the same time.

But in Liu Mang's opinion, this rumor is all!

In ancient times, of course. Monkey brains are indeed mountain treasures alongside rare ingredients such as bear paws, deer tails, and tiger bones, but the method is definitely not so cruel.

For no other reason, mammals have a layer of vascular circuits in their brains, and this mucous membrane-like thing is not only fishy, but also somewhat bitter.

Besides, the brains of animals themselves have a very strong fishy smell, so if the hot oil is poured directly on them, the brains are not fully cooked, so how delicious can they be? Our ancestors were definitely not so stupid!

The snow-white and soft pig brain was carefully cleaned by Liu Mang, and the meninges and blood vessels on it were carefully torn off by him.

Tearing off the meninges and blood vessels is a delicate task because the meninges are delicately connected to other brain tissues. If it is too rough, it will tear off the white matter of the brain, and the shape and structure of the brain will be damaged.

Therefore, this process is a great test of a chef's skill and patience.

The processed pig brain was soaked in rice wine by Liu Mang a few times, and then salted in advance with salt and ginger juice, and then steamed in the stove when the fishy smell was completely removed.

The steaming time is also very particular, too much for a point, too old. It's not good to be early, as long as the pig brain is a little uncooked, it will have a fishy smell.

But a good chef can feel the changes in the ingredients through the steamer. Obviously, Liu Mang is one of them.

After the pig brain is steamed, sprinkle shredded ginger and chopped green onion on top, and then pour a spoonful of boiling oil made with peppercorns, chili noodles and various spices.

The snow-white brain flower is soaked in the red oil that is still boiling and bubbling. A mixture of chili pepper and Sichuan pepper makes people choke on the nose and smell a little in the kitchen.

"This kid really has some skills. Silent Silence, who slept on the steps of the temple on his side, sniffled and grunted in his mouth.

At this time, the braised pork tail in another pot was also cooked. The pig's tail, cut into small discs, trembled slightly in the pot, and the heat in the pot boiled out some of the gum in the pig's tail.

There is no need to thicken it at all, the gum makes the soup naturally viscous, forming a thin layer of oily and shiny thick on the red pork tail.

"It's hard to be bashi (cool, comfortable) Le!" Wu Jing's head has to be planted in the pot.

"Wait for me, I know that old ghost has some good bottles of wine hidden, I'm going to steal them!"

After putting the pig's tail on a plate and cleaning the pot, Liu Mang prepared to finish the last dish of the night - boiled pork slices.

The reason why this dish is put at the end is because it is the shortest time-consuming and at the same time the most heat-oriented.

This has always been a hurdle that Chinese chefs can't get around.

Just like this boiled pork slice now, the cut meat slice is added with egg white, starch, salt and slurry, and then it is fried with bean paste and condiments until fragrant, and then the broth is added to the red soup.

It's not complicated, but the heat is extremely important, it depends not only on the time, but also on the chef's understanding of the ingredients in hand.

This dish is a home-cooked dish that Liu Mang usually uses to practice his hands, and he has done it many times, so he has a good grasp of the heat.

The meat slices are boiled only until they are medium-rare, and then poured into a large pot with lettuce leaves and pea seedlings already laid out.

Liu Mang didn't find fresh vegetables in the kitchen, he ran to a place where no one was there and took them out in the space.

After the meat slices are laid, sprinkle a large handful of ground chili foam and peppercorn powder, cover with minced garlic and chopped green onions, and pour boiling oil over another pot.

"Zila!"

The boiling oil forced out the red and spicy in the pepper foam, the numbness in the pepper, and the fragrant ......

At the same time, the temperature of boiling oil also completely cooks the meat slices that were originally only seven ripe, and finally sprinkles a little white sesame seeds to finish, and the boiled meat slices are completed.

"The time is just right!" Wu Jing sneakily ran in, holding a large clay urn in his hand, looking left and right, as if he was guarding against something.

"That melon pie! I thought that if I buried the wine in that crooked corner, the Buddha would not be able to find it?"

Wu Jing looked proud, and raised the urn in his hand high: "If you invite me to eat meat today, I will invite you to drink!"

"How old are you, a little brat, and you still drink, and you're not afraid of affecting your development!" "The five eyes who were burning under the stove couldn't control his mouth.

Unexpectedly, this time Wu Jing didn't refute, and the light in her eyes quickly dimmed.

"Actually, I'm twenty years old!"

"Ahh

Looking at this Wu Jing's appearance, it is obvious that he is a seven or eight-year-old child! Could it be that there are really strange exercises in this world that cannot be achieved?

"I don't know either, I was fine, but when I was eight years old, I had a serious illness and had a fever for several days, and then I never grew a relation!"

No wonder! This seemingly talented little novice is different from ordinary children in terms of strength, words and deeds, and this is the reason.

"I'm sorry, buddy, I'm not going to run you again. Five Eyes put his arm around Wu Jing's shoulders and sighed faintly.

"It's okay if you don't grow up, you don't have so many worries. Wuyan then glanced at Wu Jing's crotch, and couldn't help but say again: "Look, you want to be a monk in the future anyway, and you can't use that place, isn't that just right?"

"Lao Tzu will kill you melon baby!"

ps: Today's first update, thank you book friends 120805173701269 = Qinqing World = Lonely Big Brother = Allure #Twilight = Diao Chan rides Lu Bu's reward, and the brothers' recommendation votes