Meng Chuan could also hear that Duan You was somewhat comforting himself, but Meng Chuan couldn't help it, if he wanted to train a soldier's all-round quality, it couldn't be done in twenty days.

But practicing marksmanship is different, if there are enough bullets piled up, after twenty days, Meng Chuan does not dare to guarantee that everyone is a sharpshooter, but Meng Chuan can definitely guarantee that the soldiers basically refer to where to fight.

After all, shooting is really too simple, just three points and one line, just aim and pull the trigger, and the target one or two hundred meters away, and you don't need to think about what things such as wind speed and humidity are aimed at.

The reason why the shooting level of the soldiers of the engineer battalion has always been at the passing line, to put it bluntly, is that there is still too little practice, you think about it, every month the soldiers shoot so many ten rounds of eight bullets, such a small amount of training, it is possible to practice marksmanship well, it is impossible.

"Old Duan, I can settle the rest of the soldiers' training, but I am a little uncertain about the matter of these ten big eight wheels, although there is a record, but I can't guarantee how much success rate the implementation is."

After Duan You received a call from Meng Chuan a month ago, he didn't worry much about Meng Chuan, so he also had a plan in his heart, "Lao Li, this time brother, I came over, I didn't just want to rub your food, I came with dry goods, let's go, let's find a place to talk about it." ”

Meng Chuan just wanted to say that he would go to his office, but he thought that there were two people in his office, and it was inconvenient, so he thought for a while, "Old Duan, let's do it, I see that you haven't eaten at noon, or let's go to the cafeteria, I'll fry two dishes for you, and you can talk while eating." ”

As soon as Duan You heard that he could eat delicious food before he worked, he felt good, "Let's go, let's go to the cafeteria quickly, I can promise to tell you some dry goods later." ”

Meng Chuan took Duan You to the cafeteria, and the people in the cooking class were also busy, after all, the army had just finished its mission, and there were a lot of things to do.

When the cooking squad leader saw Meng Chuan coming, he immediately stood upright, "Hello battalion commander." ”

Meng Chuan nodded, "Come over and help me start, I'll fry two dishes." ”

Meng Chuan's cooking skills, the cooking squad leader knows, but what makes him a little puzzling is Meng Chuan's preferences, it turns out that the battalion commander is hungry, and he eats the braised pork made by himself.

I thought that the battalion commander liked to eat braised pork very much, but every time he made braised pork for the battalion commander, he didn't seem to like it very much, he ate two pieces every time, and he never moved his chopsticks again.

This shouldn't be, my cooking skills are still clear, although I can't compare to the chefs of those five-star hotels, but it's definitely not very bad, at least Instructor Wang often praises his cooking skills.

Hey, maybe the battalion commander doesn't like his cooking skills, after all, the battalion commander's cooking skills are so good, he is used to eating good, and he can't eat bad food.

If Meng Chuan knew the psychological dynamics of the cooking squad leader at this time, he would definitely cry out for being wronged, the last time he found a reason to say that he was hungry and ate braised pork, it was because he was for the later shooting competition, and he had to get the 400,000 rounds of ammunition, otherwise the quality of the individual soldiers in the engineer battalion would always lag behind others.

In fact, Meng Chuan is really reluctant to use this method to win the competition, but compared to improving the shooting level of the soldiers in the whole battalion, Meng Chuan has no choice.

As for why you don't eat braised pork much later, you don't need to say much.

Braised pork is delicious, I don't say this, but after all, you can't eat more pork belly, everything is in moderation, eat braised pork every day, can this body stand it.

Meng Chuan looked at the cooking squad leader a little stunned, and hurriedly shouted, "Don't be stunned, hurry up and work." ”

When the cooking squad leader heard Meng Chuan's words, he also came back to his senses, "Yes, battalion commander, I'll do it." ”

At noon, he and Duan You ate a small piece of compressed biscuit and padded their stomachs a little, so they are also hungry now.

But now the two people who eat are himself and Duan You, and in line with the principle of economy, he can't fry too many dishes.

Stir-fry two dishes on the hour soup, which is just right.

The dish was stir-fried, and the cooking squad leader washed a little garlic sprouts and two eggplants.

Stir-fry the meat with garlic sprouts, but how to fry eggplant?

Get a braised eggplant? Braised eggplant in oil? Or fish-flavored eggplant?

Seriously, there are only a few common ways to make eggplants, and Meng Chuan eats a little too much, and he doesn't really want to make these things, so Meng Chuan looked at the ingredients left and right, and when he saw a few chili peppers, he suddenly thought of a dish, called roasted eggplant with tiger skin and spicy seeds.

Roasted eggplant with tiger skin and spicy seeds, this dish Meng Chuan thinks it should be regarded as a northwest dish, because Meng Chuan has only seen this dish in the northwest.

In other places, Meng Chuan has also wandered, whether it is the southwest, northeast, or central, or some parts of the south, I have never seen this dish.

Meng Chuan also thought about this dish a little, since he had the ingredients on hand, he would make one himself.

Since it is roasted eggplant with tiger skin spicy, the first step must be to make tiger skin spicy first.

However, before making tiger skin spicy, Meng Chuan still cut the eggplant into sections and soaked it in salted water, because in this way, when it will be made, the eggplant will not absorb oil very much, and the taste will be much better when eaten.

Then I started to make tiger skin peppers, the bigger the peppers used in tiger skin peppers, the better, because the bigger the peppers, the less spicy they taste, maybe this is not absolute, but this is definitely more common.

Meng Chuan picked up a few large green peppers, originally there was no need to cut the pepper to make tiger skin spicy, but a pepper is so big, if you don't cut it, it is indeed inconvenient to eat, so Meng Chuan directly cut a knife from the middle and divided a pepper into the upper and lower ends.

Next, start pouring oil to make tiger skin peppers.

The stove of the cooking class is very strong, and the oil poured into the pot will be hot after a while, so Meng Chuan directly poured the chili peppers cut into sections into the pot and began to fry, because we are fried chili peppers, not fried chili peppers, so the oil in the pot must be put a little more, otherwise the effect will not be fried.

As for the length of frying, this depends on whether the green pepper is soft or not, if it is a novice who can't hold this degree, you can adjust the heat to medium heat and fry it slowly, but you must pay attention to it, you must turn it frequently, after all, the green pepper is a vegetable, and the fried time is a little longer, and it is easy to paste it.

Once the dish is fried, this not only affects the taste, but also does not taste good.

Meng Chuan fried it for about two minutes, and the tiger skin spicy was fried, and then Meng Chuan put the tiger skin spicy food aside for later use, and now began to fry the eggplant.

Because the eggplant is soaked in salt water at first, try to dry the water a little before putting it in the pot, otherwise the oil star will splash out and touch the skin, which will not be pleasant.

Meng Chuan didn't think about this step, because it was normal to be splashed by oil stars when cooking, and he was still a soldier, if he was even afraid of oil stars, what else could he do.