In less than ten minutes, all the cooking equipment was ready, Xie Heilong used a igniter to light the stove for cooking rice, let the fat man watch the time of the rice, and then walked to the stove for stir-frying. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Xie Heilong picked up the dishes from the basin and felt them with his hands, it was very good, all the dishes were fresh. The local troops in the vicinity prepared very carefully, and even the vegetables brought in were washed and put in the appropriate ice cubes for refrigeration.

After taking a general look at the ingredients in the basin, Xie Heilong knew in his heart that these were the ingredients for Kung Pao Chicken and braised pork.

Raised his hand and looked at the time, it was almost 7 o'clock, and the sky was already a little dark.

After taking a piece of oilcloth and spreading it on the ground, Xie Heilong took out his portable kitchen knife, put a cutting board on the oilcloth, picked up a piece of chicken breast, slice it into 0.5 cm thick slices with a flat knife, and then cut it into diced chicken with a straight knife, just like a trick, a piece of chicken breast was cut.

There are several catties of chicken breast meat for more than a dozen people, and Xie Heilong is cutting one piece after another, and the speed of cutting is very fast. Since Xie Heilong could already cut vegetables with a blind knife, when cutting vegetables, Xie Heilong looked up at other people's work from time to time.

Seeing Liang Chao, standing there a little overwhelmed and watching, Xie Heilong called out to him and asked, "Spoon, can you cut vegetables?" ”

Liang Chao smiled and said embarrassedly: "The bayonet can be played, and the kitchen knife has really not been used." ”

"If you know how to use a knife, you can cut these pork belly into pieces and cut them into one centimeter." Xie Heilong put the diced chicken into the basin and said to him.

"I'll try it, don't laugh at me if it's good to cut it." Liang Chao followed Xie Heilong's appearance, laid out the tarpaulin, and said with a smile.

With the cooperation of two people, all the ingredients were cut in no time. Every ingredient that Xie Heilong cut was like being accurately divided by a machine, and Liang Chao cut a total of pork belly, and the cut looked a bit miserable, large and small, triangular, round, all kinds of strange shapes.

Fortunately, this is not a big hotel kitchen, Xie Heilong doesn't care about these details, anyway, with his cooking skills here, as long as it is not a spoiled ingredient, he can turn it into a delicious dish for you.

"Iron pot, I'm ready to stir-fry, two stoves are on at the same time, the pressure of the fuel tank will drop quickly, you can turn up the air pressure a little more." Xie Heilong lit the stove and said loudly.

"Okay," Liu Daxiong responded, grabbing the pump with both hands and dancing quickly.

Xie Heilong adjusted the stove to a blue flame, the temperature was the highest, picked up the aluminum basin containing the diced chicken, put salt, cooking wine, green onion and ginger water, pepper, dark soy sauce, and small powder into it, and quickly marinated the diced chicken by beating the method.

Pour water into the marching pot and wash it, grab the pot ear and pour out the water, because it is inconvenient to boil the pot in the field, Xie Heilong had to use a piece of fat to smear it in the pot after the water in the marching pot was boiled dry, so that it can also achieve the effect of the pot, but the effect is slightly worse.

After boiling the pot, Xie Heilong poured an appropriate amount of vegetable oil into the marching pot, heated the oil to five layers of slight iron, put in the marinated diced chicken, and used a steel wire colander to control the excess oil after it was cooked.

Pour the vegetable oil from the diced chicken back into the marching pot, add the dried chili pepper segments, sprinkle with a few peppercorns, and slowly stir-fry until the red dried chili peppers turn into an attractive yellow-white color, and a strong pepper aroma emerges.

Then put the diced carrots, diced green bamboo shoots, and peanuts into the pot and stir-fry slightly, when the side dishes are cooked in eight layers, put in the cooked chicken, stir-fry slightly, and then put the condiments in, add a little water to moisten the pot, let the water vapor generated by evaporation when heated, and bring the flavor of the seasoning into the ingredients.

Although the marching pot was too large and the stove was not strong enough, Xie Heilong had no way to turn the pot, so he could only rely on a quick wave of the frying spoon to heat the dishes evenly.

But with the characteristics of vitality, Xie Heilong can feel the changes of each ingredient, and he can deal with it in time if the taste of any ingredient is uneven or unflavored.

With Xie Heilong's rapid stir-frying, the thick aroma of vegetables continued to waft out of the pot, and a gust of forest wind blew, and the mouth-watering aroma of chicken cloves, mixed with the fragrance of carrots, quickly dispersed to the four sides.

"What smells so good?" Tran, who was resting in the tent, sniffed his nose and said suspiciously.

The other team members also smelled the aroma of the vegetables, the aroma was tangy, and the aftertaste was endless, which was simply too tempting.

"Purr, Gollum." An unbearable belly scream came from everyone's body.

"Good guy, this cooking team has a hand, just rushing to this stinging fragrance, it definitely has the level of a stunt chef," Ling Feng couldn't help but say in admiration.

"Haha, brothers, the kitchen knife seems to be making a big meal, we have a good mouth tonight, I can't wait, let's go over and try the taste first." The watermelon was already a little hungry, but now it was stimulated by this tempting taste, and he immediately couldn't stand it, shouted, and ran to the place where the vegetables were fried.

Xie Heilong poured the fried kung pao chicken into the basin, and didn't care about Liang Chao, who was chirping next to him, and then started the second dish.

Put a large amount of vegetable oil in the marching pot, heat the oil temperature to seven layers, put the cut pork belly pieces into the oil pot, and after a crackling oil explosion, the white pork belly instantly turned an attractive yellowish.

Xie Heilong gently stirred with a spoon until the pork skin turned a beautiful golden brown and the surface of the pork revealed an attractive burnt yellow. Then use a colander to remove the fried pork belly.

Reheated the oil to 8 layers, and when a faint green smoke came out of the pot, Xie Heilong gently poured the potatoes cut into hob pieces along the edge of the pot into the oil pot.

"Wow"

After the strong water vapor, the faint aroma of potatoes wafts out of the pot, and the smell makes people's fingers move.

The potatoes are fried for about 2 minutes, and all of them turn crispy and golden brown, and you will feel fragrant when you look at them.

After taking out the potatoes, a small amount of oil was left in the pot, and Xie Heilong beat out the extra oil and put it in a bowl. Then put the sugar in the pan, mix the remaining oil, and gently stir with the back of the spoon until the sugar is foamy and turns sugary.

The sugar color should not be boiled for too long, too long will change from sweet to unpalatable bitterness, thumb cover the bottle mouth, quickly sprinkle in the appropriate amount of cooking wine, boil the sugar color, pour in the fried pork belly, constantly turn with a frying spoon, so that each piece of pork belly is evenly coated with sugar color, under the sugar color wrapping, the pork belly is like wearing a crystal clear clothes, like the treasure of pearls, delicious and delicious.

After the pork belly pieces are colored, put grass fruits, star anise, cinnamon, ginger and shallots, potato cubes, an appropriate amount of cruet in the pot, and boil over high heat.

"Gollum, Gollum,"

Under the fierce fire, the whole pot of braised pork is constantly bubbling upwards, and each bubble shatters and ejects an irresistible fragrance.