Over time, however, this rule has changed. Now the new rule is that all troops must eat small pot dishes, that is, fried in several dishes.

Of course, this kind of division is mainly for the diversity of dishes.

However, there is an essential difference between Wang Aiguo's cooking and the big pot dishes, although he also puts a lot of things in the pot to get out. But he didn't cook a big pot dish, but a dish.

On the first day, Wang Aiguo's fried rice was welcomed by everyone, but no matter how delicious the fried rice is given to you every day, you can't stand it. Wang Aiguo knew this deeply, so he didn't cook fried rice again the next day.

The next day, after Wang Aiguo studied it, he decided to make a cold dish. So the cooking class was busy in the morning, and everyone in the cooking class was under the command of Wang Aiguo, and they began to cut pork belly early in the morning.

The pork belly should be thin, but not too thin.

Everyone cut a big basket, and when they couldn't lift their hands, Wang Aiguo put the meat into the box where the rice was cooked.

The steamed meat is fragrant, soft and glutinous. This kind of meat is cooled, and then served with garlic, chili oil, soy sauce, salt, sugar, vinegar and other seasonings, and it is directly a plate of delicious white cut meat.

And don't waste the soup from the steamed pork belly, these soups are broths, and they are boiled in a big pot with cabbage, yuba, shiitake mushrooms and other things, and the taste is extremely delicious.

On the third day, after studying the leftover dishes in the kitchen, Wang Aiguo decided to try to make a classic dish.

So in the early morning, Wang Aiguo took the elders of the cooking class to cut the potatoes into small pieces and spread them in the box of steamed rice. Then put slices of cured meat on top, and the cured meat is topped with a layer of excess soybean dregs.

In fact, this dish is actually a copy of steamed pork, but because there is no steamed pork powder, Wang Aiguo replaced it with soybean dregs. This is the result of Wang Aiguo's own trying, and he also discovered it by chance, it turns out that soybean dregs are edible, and the taste is still very good.

I ate it for three days in a row, and it was not the same every day, which surprised the captain and them very much.

In the past three days, everyone was also very satisfied with what they had eaten, which made Lao Chen feel extremely aggrieved, and this layman quickly snatched away his job. And he can't do anything, and even has to help the other party.

On the fourth day, just when Lao Chen felt that Wang Aiguo should have no way to make any new dishes.

Wang Aiguo's real opening has just begun.

In the conference room at noon that day, the captains looked at the fried stinky tofu on the table and looked shocked.

At this moment, even the captain couldn't help it, you can make fried rice, steamed pork, boiled fish, and you can also get this fried stinky tofu, which is too rebellious?

So the captain didn't eat, dropped the dishes and chopsticks and rushed out of the conference room directly, and ran to the cooking class.

"What about the fat man? Where did the fat man go? Walking into the cooking class, the captain did not find Wang Aiguo, and at this moment only Lao Chen and his brothers were eating in the cooking class.

Seeing the captain running over in person, Lao Chen hurriedly stood up, and then pointed to the room on the side where the sprouts were made and said, "Wang Aiguo went to the room where the sprouts were made just now, and he hasn't come back yet."

"Okay, okay, I'll take a look." With that, the captain ran to the room where the sprouts were made in a panic.

After seeing the captain leave, Lao Qiu looked at Lao Chen strangely and said, "Why is the captain in such a hurry?" Is there anything to find Wang Aiguo? ”

Looking at Lao Qiu, Lao Chen put a chopstick of stinky tofu in front of his eyes and said, "You tell me, in this case, can you make stinky tofu?" ”

Lao Qiu: "......"

Damn, yes, where did this stinky tofu come from?

……

"Fatty, you explain, you stinky tofu, ouch, I'll go....... why does it smell so stinky" The captain shouted as he dragged open the room where Wang Aiguo was sending bean sprouts, but as soon as he opened it, he couldn't say any more. Because of the smell coming from inside, the captain was directly smoked three meters away.

At this time, Wang Aiguo was wearing sunglasses and a mask, in the room where bean sprouts were made.

Seeing the captain coming, Wang Aiguo immediately stopped what he was doing, then walked out of the room, and firmly closed the door.

The moment the door was closed, the captain suddenly felt that the air was much fresher, and at this time he said to Wang Aiguo: "Fatty, what are you doing?" ”

"Make stinky tofu." Wang Aiguo said calmly.

The captain looked at Wang Aiguo's calm expression and felt that the whole person was crazy.

Making stinky tofu on a warship, you TMD can be regarded as creating a precedent for the entire navy.

However, if you are angry, you can be angry, and TMD's stinky tofu is actually delicious.

In the end, the captain couldn't help it and said to Wang Aiguo. "Fatty, I want to ask you, how did you make stinky tofu?" ”

"Oh, that's actually what happened. The bean sprout master that the political commissar helped me find before is Master Huang Douya. His family specializes in soy products, and he told me at the time that soybeans are one of the most diverse foods in the world. Soybeans can be sprouted, and then they will turn into soybean sprouts. And if you grind the soybeans and cook them, it will turn into soy milk. And add a little brine to the soy milk, and it will turn into tofu. And if the tofu is marinated with a little seasoning, it will become stinky tofu. He is very good at these crafts, so he will leave them all to me by the way. That's why I'm using it now. Wang Aiguo explained calmly.

The captain looked at Wang Aiguo with a shocked face, and he didn't recover for a long time.

After a while, the captain slowly spoke: "But there is also a problem, what do you use to grind soy milk first?" ”

"Oh, I bought a soy milk maker before I went to sea." Wang Aiguo said.

Captain: "......"

"You're really cheating, okay, then let me ask again, where did the brine for your tofu come from?"

"Oh, I bought this before I went to sea." Wang Aiguo explained calmly.

The captain looked at Wang Aiguo, and didn't know what to say for a while, to be reasonable, he hadn't seen this operation as a soldier for more than ten years.

However, it has to be said...... These things are really useful.

The captain slowed down for a while before he spoke again: "Then you stinky tofu ......"

"Oh, Master Huang called me the secret recipe. In fact, this is not stinky tofu, it should be said to be pickled tofu. But I have to say that the taste is very close to stinky tofu. ”

In the end, the captain didn't know what to say, and a thousand words turned into a thumbs up and two words - cheating!

On the fifth day, Wang Aiguo's opening almost reached its peak.

Take the pickled tofu as a base and top it with bean sprouts and cabbage. It is topped with shiitake mushrooms, yuba, pickled fish and marinated meat, and then steamed with ham sausage.

Obviously, all of them are extremely flavorful things, but with Wang Aiguo's collocation, it actually makes everyone have a big appetite.