After the break, in the afternoon, Sinan was recorded to teach everyone to make a few side dishes with wine. Pen ~ fun ~ Pavilion www.biquge.info Sinan said to the camera: "Traditional Chinese drinkers think that the gentleman is not in the wine, if a person wants to drink and pay attention to the dishes, he is a person who eats and drinks." In the culture, there are three types of drinkers, drunkards and drunkards. Li Bai calls himself a wine fairy, and no one should have any objections, because he has contributed countless good sentences that have been passed down through the ages in a drunken state. Today we will call the drunkard a person who pours yellow soup, which is actually a Suzhou dialect, because the south drinks more rice wine. It is said that the current society is open and free, and there are not so many views that contain class praise and disparagement, so we can have both good wine and good food, so we will teach you to make a few simple appetizers - what kind of wine to drink with what dish, northerners drink liquor, we will first make northern style appetizers. ”

The camera turned to the cooking table, on which various ingredients had been placed, Sinan stretched out his finger and pointed to the same introduction, and finally said the two side dishes to be made today, one is beef peanuts, and the other is the original garlic and butter mushrooms. The ingredients are easy to obtain, and they are suitable for both wine and rice. After that, the operation is skillful, cut the beef loin into small pieces, soy sauce, cooking wine, salt, pepper, water, starch, egg white, grasp evenly, and cut some onions, celery, tomatoes, and put them in to marinate together, drawing on the practice of Western food, so that the beef has more fragrance. The peanuts are soaked in boiling water for about ten minutes, and then put them into the cage cloth, and after bandaging, rub them gently and quickly with their hands, and after a few minutes, open the cloth bag, pour the peanuts into the water, and sure enough, the red skin floats up. After preparing the materials, Sinan got up the oil pot, while heating, the beef grains that were marinated and the accessories were removed, gently dried the water with a kitchen paper towel, sprinkled with a little starch to make the surface drier, and waited until the oil temperature was hot, that is, the peanuts and shredded beef that controlled the water were put into the pot together, half fried and half fried, and sprinkled a little ginger shreds to remove the fishy taste, until the surface of the beef grains was tight, the peanuts were golden in color, and there was no longer a lot of water in the country.

A dish is ready, Sinan starts another dish, she sets up a clean frying pan, puts in a piece of butter, does not wait for the oil to be hot, puts in a large amount of minced garlic and stir-fry it to make it fragrant, and then puts the fresh white mushrooms whole after removing the stems, and slowly frying them until the volume of the mushrooms out of the water is reduced, then the heat is adjusted to the right place, and the sea salt is sprinkled to slowly collect the soup. For a while, the fragrance in the studio was overflowing, and the host felt that he was overflowing with saliva and had a bit of gluttony. Sinan took the plate and poured the dishes in, and the camera gave a close-up: a plate of crimson beef cubes mixed with golden crispy peanuts, and a plate of pale yellow with milky mushrooms.

The host came to try the taste, put a little bit of each thing reserved in front of the camera and put it in his mouth, and then commented: "The beef is charred on the outside and tender on the inside, the peanuts are crispy, the taste is strong and the taste is strong but unified; Both dishes are indeed a good accompaniment to the wine, and they are not difficult to operate, so I highly recommend that you try them out for those of you who are watching our show in front of the TV. ”

At the end of the recording, staff from all walks of life rushed to ask for a taste, Sinan saw that the mushrooms were a little cold, and said that they were hot in the oven, and everyone said that they didn't need to, picked up the chopsticks and scrambled to be the first, and they all sighed with satisfaction until they ate it in their mouths: There were chefs who came to record the show before, and they also made shark fin abalone, but they always ate it with a layer apart, not that it was not delicious, but it was not ironed in the stomach. Sinan smiled: There is a difference between home-cooked food and restaurant food, and people are still more accustomed to the dishes they eat daily.