The recipe for meatball and vegetable soup is really simple, Meng Chuan puts the meatballs into the pot in turn, and when the meatballs are cooked, they float up, and then add green vegetables or cabbage, which is done.

As for the seasoning, the soup itself is a clear soup, so there's really no need to put more seasoning, if you really want to put the seasoning, put a little salt and pepper at most, and that's completely enough.

As for the difficulty in meatball and vegetable soup, boiling meatballs can barely be regarded as a difficulty, because meatballs must be cooked until they are fully cooked, but they should not be boiled for too long, if they are cooked for too long, if they are used ready-made meatballs bought in the supermarket, it is fine, that is not easy to scatter, but the meatballs that are manually pinched are easy to boil.

So as long as you see the meatballs floating up, you can basically go down to the vegetables.

After the meatball and vegetable soup was ready, the fragrant taste suddenly wafted in the back kitchen, and Meng Chuan sprinkled a handful of chopped green onions into the soup, and it was ready to be plated.

Originally, Meng Chuan wanted to do it himself, but the cooking squad leader had to help him, and he said that this was also a kind of basic skill.

Meng Chuan knows that basic skills are very important, when he is an apprentice cook, he must keep cutting piers in the first year, otherwise he will not be able to play well, let alone cooking.

But your cooking squad leader is a veteran who has been doing it for eight or nine years, and when you are doing this kind of miscellaneous work, it basically can't have the effect of practicing basic skills.

However, since people are willing to practice, Meng Chuan is not easy to say, after all, the basic skills will only become more and more solid with practice, which is not harmful.

Now let's start making the last dish, scrambled eggs with tomatoes.

Tomato scrambled eggs is basically a dish with zero difficulty, even if you are just learning to cook, this dish can also be very good, because the sweet and sour taste of tomatoes is blended into the tender taste of eggs, even if you only put a little salt, the dish is enough to match two bowls of rice.

However, the tomato scrambled eggs made by Meng Chuan are a little different from the home-style version of tomato scrambled eggs.

Because fried tomatoes seems to be a very simple thing, but in fact there is a little bit of difficulty, tomato scrambled eggs, if the tomatoes are not fried in juice, the dish will be sour.

But if you fry too much juice, the dish is too thin, and the tomatoes are all fried, leaving only eggs to eat, which is not very good.

Here Meng Chuan cut the tomato first, if you want to fry the tomato, the size of the tomato must be dealt with, and the average person cuts the tomato, which is directly cut into petals, because it is simple to cut in this way, and it is also beautiful.

Here Meng Chuan has a suggestion, that is, after cutting into petals, it is best to cut them horizontally, so that the tomato petals become tomato pieces, which increases the heating area, can make the tomatoes fried as soon as possible, and can also lock in more juice, so that the tomatoes will not be fried and soft.

Because he made three dishes and one soup for the little fat man, Meng Chuan didn't prepare to make more in order to avoid waste, two tomatoes and two eggs were enough.

Cut the tomatoes into cubes and when they are ready, start preparing the eggs.

When Meng Chuan makes scrambled eggs, he likes to put a little water in the egg liquid, and the scrambled eggs that come out of this way are not only brighter in color, but also more tender to eat.

Meng Chuan first cracked two eggs into the bowl, and then scooped the water from the eggshell into it.

The ratio of eggs to water is best three to one, that is, it is best to beat three eggs and add as much water as an eggshell.

Then add a small amount of salt to the egg bowl, stir well, and then prepare the last ingredient, which is the small difference that Meng Chuan said, that is, water starch.

Generally, home-cooked tomato scrambled eggs do not use water starch, but in fact, if it is made in a restaurant, it is basically added a little. Because of the addition of water starch, the tomato scrambled eggs not only look more tender, but also have more juice when they are eaten.

But because the amount of tomato scrambled eggs made by Meng Chuan is not large, the water starch is also very small, so he uses a spoonful of water starch, and then adds two spoonfuls of water.

Once the ingredients are prepared, it's time to start cooking.

Heat the oil, and the oil must be stained on the inner wall of the pan, so that it is not easy to stick to the pan when scrambling eggs.

The oil is 50% hot, pour in the egg mixture.

When the egg liquid touches the hot oil, it instantly expands, and because it is an egg liquid with water, it expands even more and looks more attractive.

The heat of the scrambled eggs can be slightly shorter, as long as you see that the egg liquid is all fried into solids, you can get out of the pan, you don't need to fry them all golden, because you will fry them with tomatoes once later.

Once the eggs are on a plate, continue to add a little oil and start sautéing the tomatoes.

After the tomatoes are put into the pot, because there is a lot of juice, you must be careful with the oil stars, don't be scalded by the oil stars that collapse out, and then add a little soy sauce to the pot.

The purpose of adding soy sauce here is to play a role in seasoning, secondly, it can also play a role in adding color, and finally it can also play a role in softening the tomato pieces, which is very important.

After frying for one minute, the tomato cubes have basically softened, but this softening does not mean that the tomatoes are fried, just the juice is fried, but the shape of the tomato cubes is still there.

At this time, add the eggs, stir-fry evenly, and immediately pour in the water starch.

It should be noted here that because the water starch was just mixed by Meng Chuan, it is already a little condensed, and it must be stirred again with chopsticks, otherwise what you pour in it will only be a thin layer of water on top.

Because the amount of water starch is not much, when I pour it in, the inside of the pot is just cold for a while, and then the pot is boiled again in an instant.

At this point, you can reduce the heat and add a little salt to taste.

Although a small amount of salt was put in the egg mixture just now, such a small amount of salt is not enough to taste like tomatoes, but it is best not to add too much salt, and a small spoon is enough.

At this time, after stir-frying, you can turn off the heat and get out of the pot, but before you get out of the pot, you can add a flavor artifact, that is, sesame oil.

Tomato scrambled eggs with a little sesame oil before cooking, the sweet and sour dishes themselves will be more fragrant.

The sesame oil in the cooking class is all small grinding sesame oil, although this sesame oil is not expensive, but the taste is not bad, it may be a bit low-end for a small family, but for a place like the army, it is quite good.

Meng Chuan unscrewed the lid and dropped two drops of small grinding sesame oil into it, and in an instant, the red and yellow tomato scrambled eggs added an attractive aroma, and the smell made me want to eat rice as soon as I smelled it.

At this time, the three dishes and one soup had been prepared, Meng Chuan put the ingredients on the dining car, and was about to push them out, when the cooking squad leader stopped him, "Director, I'll do this work, you go out first, and when I finish the rice, I'll push it out for you." ”