Meng Chuan made a quick job here, after peeling the skin of the loofah, he cut the loofah into hob pieces on the cutting board.

Then add water to the pot and add a spoonful of salt to blanch the loofah.

This step is very important, maybe when you used to cook, you wouldn't think about blanching the loofah first, but after you blanched the water, you will find that the loofah will be very green, even if it is fried later, it will not turn black.

This method of blanching is also suitable for other dishes, such as cabbage, Chinese cabbage and other leafy greens.

The first battalion commander was slow to do things, and until Meng Chuan blanched the loofah and fished it out, the first battalion commander was still cutting fritters.

At this time, the cooking squad leader also walked in with someone, "Director Meng, the soldiers have eaten, why don't you hurry up and eat." ”

As soon as he finished speaking, the cooking squad leader saw a battalion commander wrapped in an apron cutting fritters, and he hurriedly ran over to this scene, "Battalion commander, why are you still cooking, give me the knife quickly, and I will cut it." ”

The first battalion commander waved his hand, "Director Meng suggested that I cook a meal for the soldiers, but my cooking skills are limited, so I can only give him a hand, if you even rob me of this job, what else can I do?" Stay where it's cool. ”

Meng Chuan also looked at the cooking squad leader at this time, "Okay, let's go see how the soldiers are eating, and by the way, tell the soldiers that their big battalion commander is cooking for them, let them keep some stomachs." ”

The cooking squad leader nodded hurriedly, "Okay, I'll do it." ”

As soon as he went out, the cooking soldier who ushered in behind him collided with the cooking squad leader, "Squad leader, what are you doing in such a hurry?" Didn't you go to see how Director Meng's food was cooking? ”

The cooking squad leader hurriedly said: "Don't go into the cooking tent, go and tell the soldiers that the battalion commander is cooking for them, let them all keep some stomachs, don't think that Mao Xuewang is delicious and stuff your stomachs full." ”

When the cooks heard this, they were all surprised, it was the first time they had heard that the battalion commander could cook, which was a surprise.

So he hurriedly ran to the tents and told everyone the news.

The appetite of the soldiers at this time is not very good, although the Mao Xuewang made by Meng Chuan is very delicious, but the extremely depressed mood really makes it difficult for them to eat even if they have food.

Even if some soldiers have a good mentality and can eat it, the expression of the squad leader who takes the lead is quite serious, and they don't dare to move their chopsticks.

The reason why these squad leaders had serious expressions was because they realized how serious the casualties of the troops were when they had just held a meeting to take stock, and this was almost to the casualty standard of being forced to withdraw from the exercise.

In a battle, as long as the casualties exceed 40 percent, the will to fight can basically be destroyed.

Now the first battalion is facing such an embarrassing situation, if everyone did not know that this is an exercise, there will be deserters.

But now that I heard that the battalion commander was cooking for himself, my mood was instantly different, even the commander was so calm and concerned about everyone, what else did he have to mess up with?

Besides, which flustered chief has you ever seen cook for everyone?

It will be the courage of the soldiers, the battalion commander is so calm, everyone is at ease, and the squad leaders at each table also let go of their brows at this time, "Don't be stunned, everyone eat some to cushion their stomachs first, how much can the battalion commander cook alone, don't think about eating the food cooked by the battalion commander." ”

The soldier sitting next to the squad leader asked, "Squad leader, you have been a soldier for seven or eight years, how many times have you eaten the food cooked by the battalion commander?" ”

As soon as these words came out, the soldiers next to him also pricked up their ears to listen, and the squad leader thought about it carefully, as if he had never eaten the food cooked by the battalion commander.

"I'm the same as you, it's the first time I've eaten it, and you're picking it up this time. Don't grab it later, I'll eat more. ”

The soldiers over there talked a lot, and their mood gradually improved, but Meng Chuan here was anxious.

The first battalion commander is really slow to cut a fritter block, Meng Chuan is hot in the pan and ready to fry the fritters, and the first battalion commander is not finished yet.

Meng Chuan thought, it doesn't matter if you cut slowly, I'll help you cut a piece, but as soon as Meng Chuan picked up the fritters, he was stopped by the first battalion commander, "Director Meng, let me finish this little thing alone, it will take me five minutes at most, and I can finish cutting." ”

Meng Chuan saw that the first battalion commander took this matter so seriously, and he couldn't say anything, so he could only nod, "Okay, then I'll wait for you for five minutes." ”

Meng Chuan listened to the wind and sand whirring outside, looked at the time, and finally got up until the first battalion commander cut the fritters.

As soon as the battalion commander put down the knife, Meng Chuan picked up a large basket full of fritters and poured the cut fritters into the pot to fry dry.

The reason for this is to heat the fritters and force the moisture out, making them more crispy.

Because the pot for stir-frying vegetables in the army is very large and there are many ingredients, the time for Meng Chuan's dry stir-fry is also long, and it takes about five minutes.

If you make it yourself at home, it will be good to dry fry for two minutes at most, after all, to make this dish at home, you can use a few fritters at most, and the ingredients are too small, and it is easy to paste if you fry it for too long.

Then Meng Chuan took out the fried fritters, and then began to make it officially, heat the oil in the pot, add the minced garlic and fry until fragrant.

The minced garlic here can be added more, even for those who don't like to eat garlic, because the dish is relatively light and the aroma of the ingredients can be fully reflected.

The fragrance of the loofah and the aroma of garlic can be perfectly blended together, and the smell is unique.

After waiting for the garlic aroma in the pot to be fried, you can add the loofah at this time, because the loofah is blanched in hot water, and it is almost ripe, or even already cooked, so the stir-fry time here does not need to be too long, one or two minutes is enough.

If you make it at home, it is enough to fry it for half a minute to a minute on high heat, and if you fry it for too long, the loofah will be too soft, and the taste will not be very good.

Unless you are a person who particularly likes to eat soft and glutinous taste, you can fry the loofah for a while, after the loofah is fried soft, it is very soft and glutinous.

Meng Chuan's food here was okay, he didn't want to see the ingredients so soft that he couldn't hold them, so after stir-frying for two minutes, he added fried fritters and stir-fried.

The fritters themselves are cooked, and after adding Meng Chuan's dry stir-fry just now, it took five minutes, so the stir-fry time this time is still not too long, just after adding the fritters, you can put salt to taste.

If you like to eat fresher, you can also put some chicken powder and oyster sauce, Meng Chuan likes to eat fresh, so he also put it in.

There are three kinds of seasonings, you don't need to put too much, it belongs to the light cuisine, and it is not beautiful to put too much.

The last step is to add water starch to thicken, water starch is very good to lock the flavor of the condiment, even if there is not much seasoning, the water starch can lock the taste tightly in the food.

The first battalion commander saw that Meng Chuan had made a dish of fried doughro stewed loofah so simply, and he also puffed up his thumbs, especially when he saw the fresh and smooth loofah and the soft, fragrant and slightly crispy fritters, his appetite suddenly surged.

"Director Meng, then I'll bring the dish out first, this dish looks really tempting."