Originally, Luo Xianger could make a pot of oil, fry the main ingredient on the top, boil sugar under the oil, and wait until the main ingredient is fried, and the silk drawing is almost made at the same time. Pen % fun % Pavilion www.biquge.info

However, in order to listen to the discussion of the four of them just now, she deliberately did it separately in order to extend the time. Who made her very interested in the person behind this! However, no useful analysis has been heard.

Add water and sugar to the rice pot, boil the sugar over slow heat, change from water bubbles to water bubbles, and then from sugar bubbles to sugar bubbles, until they are thick and discolored, pour in the fried sweet potatoes and turn the spoon to make the sugar solution completely stained on the sweet potatoes. Finally, pour into a saucer coated with sesame oil.

This time, the method they used was to wait for each person with an empty plate in their hands, and then Luo Xiang'er directly put the finished dishes in the dishes they were holding.

They wanted to see how the man snatched the food from them.

Luo Xiang'er used a small bowl, filled it with white water, put it in the place where the vegetables were originally placed, and said, "Put a dish here, you have to let people inspect the dishes." ”

Bi Fang slowly placed the dish in his hand next to the bowl of water.

The eyes of several people, without even blinking, stared at it, and saw that the dish and the bowl of water quickly sank and disappeared, and then the stove in that place returned to its original state, as if nothing had happened just now!

Luo Xiang'er said with a smile: "I have to tell you how to eat sweet potatoes, you need to gently pick up a piece of sweet potato, and then gently pull it back, and pull out a few meters of filament, and then, dip it in the white water in the bowl next to it, so as not to stick to your teeth!" ”

You put the plate of shredded sweet potatoes in his hand into the space for the three brothers to eat. The four of them shared the remaining two plates of dishes in the open.

Xuanwu asked a little embarrassedly, "Master, do you want us to leave you some to eat?" ”

Luo Xiang'er smiled: "No, I still have to continue cooking, you can eat it while it's hot." ”

Ying Long said very happily: "I like to pull sweet potatoes, they are sweet and delicious, crispy in the mouth, and after eating, they will leave a fragrant taste!" ”

You asked, "Master, you have already made sour, bitter, and sweet dishes just now, what are you going to do next?" ”

Luo Xiang'er was cutting off the pork hind leg from the half-plate pork on the ingredient shelf, and responded: "This time I make a spicy dish - back to the pot meat, this is the king of Sichuan cuisine!" Delicious and delicious! ”

Ying Long hurriedly smiled and said, "Master, steam some rice, don't waste such a delicious dish!" ”

Luo Xiang'er sent a message to Gu'er: "Gu'er, steamer rice." Also, you can quickly pick some green garlic sprouts for me. ”

She cold the meat under water, boil the water in the pot over a high fire, put in the ginger, green onions, garlic, peppercorns and hanging soup that are slapped open with a knife, wait for the soup to be fragrant, and then change to medium-low heat and cook until it is broken, and then pick it up and put a handkerchief on the meat to cool naturally.

At this time, Gu Er had already washed the green garlic seedlings picked in the space and handed them to Luo Xiang'er.

Luo Xianger smashed the white part of the garlic sprout, which is conducive to the overflow of fragrance. Then, cut the white part into the shape of the horse's ear, and cut the green leaf into inch knots. Then cut the cooled meat into large thin slices.

Luo Xianger put a little oil in the pot, put the white meat slices, stir-fry until the fat becomes curly, turn on the lamp, and put the meat slices out for later use.

Then, she took out Pixian bean paste and sweet noodle sauce from the space and set them aside. (To be continued.) )