The cooking squad leader immediately went to pick the meat, especially when he learned that this was the brigade commander's political commissar and they were going to eat, the beef didn't dare to pick a trace of fat, it was all pure lean meat.

When Meng Chuan saw it, he shouted, "Don't pick like this, even if the brigade commander and political commissar eat, you don't need to do this, just scoop a plate and bring it up, besides, isn't it more fragrant to eat with a little fatty meat." ”

Although Meng Chuan said so, the cooking squad leader still only cared about picking lean meat, after all, he was from the canteen of the brigade headquarters

The leader of the cooking squad is directly responsible for the food of the heads of the brigade organs.

Although Meng Chuan is also the chief, he is the head of Tepei after all, not his own chief. So his orders, as long as they can deal with the past in general.

Meng Chuan didn't listen to his words when he saw the cooking squad leader, and he wasn't annoyed, after all, the cooking squad leader in front of him was a third-class sergeant major, and he still had to take care of his face after nearly twenty years of military experience.

There's beef over there, so I'll make a millet porridge first.

Because lunch pays attention to nutrition, Meng Chuan collected some purple rice, longan, peanuts, red dates, red beans and other ingredients, and added them to boil together to make a millet and five grains stomach porridge.

Cooking porridge is very simple, but in the case of a lot of ingredients, it is not a good way to cook it in one go, because the size of each ingredient is different, and the cooking time is also different.

For example, if you want to eat beans, such as red beans, it is best to soak them half a day in advance, and if you are in a hurry to eat them, it is best to put in this ingredient first, cook it for a while, and put other ingredients in it.

After Meng Chuan washed the ingredients, he first put the purple rice and red beans into the casserole and boiled, these two ingredients are more resistant to cooking, if it is soaked half a day in advance, you don't need to cook it first, you can put it together with other ingredients.

As for the ratio of water to ingredients, this is also particular, and generally speaking, the ratio of water to rice for cooking porridge is 12 to 1 is the best.

It is a bowl of rice, and 12 bowls of water should be put in it, so that the porridge cooked is just the right thickness.

Of course, this is just Meng Chuan's own experience, everyone's taste is different, and the ratio of 12 to 1 is just for reference, if you like to drink thicker porridge, put less water.

There are dozens of middle-level cadres at this meeting, and even if one person drinks one bowl, at least a big pot of porridge must be cooked.

However, there is no such a big casserole in the army, and not everyone should like to drink porridge at noon, so Meng Chuan didn't get much, just enough for a dozen people.

This also does not cause waste.

First add the purple rice and red beans to start cooking, cook for 10 minutes before adding all the remaining ingredients, although the millet is easy to cook, but there is no need to postpone it, because the millet is more and more fragrant, at least half an hour to boil to bring out all the flavors.

When boiling millet porridge, after boiling, you can turn to low heat, during which it is best to stir with a spoon every few minutes, so that it is not easy to paste the bottom.

In addition, if you want to make the millet porridge more fragrant, you can also put a few drops of cooking oil when boiling the porridge.

You don't have to worry about putting cooking oil, millet porridge will become greasy, because the staple food is oil-absorbing, just like steaming rice, you can also put a little cooking oil before cooking, so that the cooked rice is not only more fragrant, but also has clear grains, and tastes more delicious.

Millet stomach porridge has to boil for half an hour, and here Meng Chuan has his hands free to make a chili fried pig's blood.

Not everyone likes to eat pig blood, so the amount Meng Chuan makes is still very small, enough for more than a dozen people.

If you want to do a good job of pig blood, it is an essential step to remove the fish, even if it is a boiled dish such as Mao Xuewang, it is best to blanch the water first to remove the fish, so that the taste will be more tender. (However, most of the Mao Xuewang in the restaurant is made of duck blood, which is relatively tender and not fishy, if you use duck blood, you don't need to blanch it first, anyway, he is boiled and fished out later, which can be regarded as blanching.) ）

Meng Chuan first slice the pig's blood, then put water in the pot, boil it, add some cooking wine, and blanch the pig's blood.

Blanching doesn't take long, you can fish it out by watching the water tumble again.

The pig's blood is eaten that tender, blanched for a long time, old, soft, but uneasy to eat.

Let's start preparing the seasoning.

The seasoning of fried pig's blood is the most important, it is generally spicy, and the taste is not strong enough, which cannot arouse people's appetite.

So Meng Chuan hurriedly cut a little green pepper, chopped some shredded ginger, and prepared some chopped green onions and bean paste, which was enough.

If you like to eat hemp, you can prepare some peppercorns, Meng Chuan is biased towards spicy, so he prepared a handful of peppercorns.

Heat the oil.

Cool oil in the pot, peppercorns at this time also put down, after the oil is hot, take out the fried peppercorns and throw them away, at this time there is enough numbness in the oil, those fried peppercorns will affect the taste.

Looking at the three or two traces of green smoke coming out of the oil, pour in the bean paste to boil out the red oil, and then add the green pepper and stir-fry until fragrant.

To do a small stir-fry, the fire must be strong, and the fragrance will come out, plus Meng Chuan's spoon technique is really powerful, and the pot is heated evenly, so as soon as the green pepper is put into the pot, the fragrance will immediately come out.

The cooking soldiers who were working next to him poked their heads to look at Meng Chuan when they smelled the fragrance, and even the cooking squad leader of the third-class sergeant major looked at Meng Chuan from time to time, nodding while watching, "This cooking skill is really good." ”

Stir-fry the green pepper slightly soft, add the blanched pig's blood, continue to stir-fry for two minutes, stir-fry and add chopped green onions, shredded ginger, light soy sauce and salt.

The cooking squad leader watched Meng Chuan stir-fry a dish in less than five minutes, and hurriedly came over, "Director Meng, your little stir-fry is really good, I can't help but want to eat it." ”

Meng Chuan sighed, "You should do this little stir-fry often, it should be a matter of handiness for you." ”

The cooking squad leader also brought over the selected beef, then sucked the fragrance wafting out of the dish fiercely, and swallowed, "My skills are really not as good as you, I don't even eat this dish, just smelling the taste, I can make a bowl of rice." ”

It would be nice if there were some chopped peppers in it, which were sour, hot and sour, and it would be more enjoyable to eat and more delicious.

Meng Chuan nodded, "Sour and spicy is also a method, but I added Sichuan pepper before to make it spicy, if you put chopped pepper, the taste will be skewered, and it will taste defective." ”

At this time, a senior soldier hurriedly ran over, "Squad leader, the chiefs are here, when will we serve food?" ”

The cooking squad leader even looked at Meng Chuan, "Director Meng, how many dishes do you have?" ”

Meng Chuan looked at the fished out beef and said, "There is only one sauce beef left, you bring out the prepared dishes first, my dishes are for everyone to adjust the taste, don't wait for me." ”