After the base is boiled, you can add water to scald the meat dishes.

In fact, for any boiled Sichuan cuisine, such as boiled fish and boiled pork slices, the water they use is best to use broth and bone broth, so that the spicy flavor of the dish will be neutralized by the taste of the broth, making it more delicious and richer.

But there is no soup stock here now, after all, even the cooking tent is newly built, let alone the pot where the soup stock is stored.

Of course, this is not difficult for Meng Chuan.

Isn't it just to get some broth, I add the bones to stew now, and after an hour, the taste of the bone broth will naturally come out.

Let the little fat man take several large bones from the logistics car, and after Meng Chuan washed them, he put them directly into the soup pot to stew, and the cooks also washed the meat dishes at this time.

Meng Chuan looked at the washed hairy belly and blood clots, and thought about it for a while, but he still didn't put these first, these fishy smells heavy, and after putting them in, the taste of the soup is not good, so let's put some meat dishes that don't smell fishy first.

So Meng Chuan brought luncheon meat and prawns here, and put these two ingredients first.

In fact, Mao Xuewang, like other boiled dishes, does not have any fixed ingredients, if the conditions at home are good, it is okay to put some squid and seafood.

However, Meng Chuan's conditions are limited now, and there are only these four kinds of meat dishes, but they are enough, and the hairy blood in ordinary restaurants is also these ingredients.

Don't think that luncheon meat is not a meat dish, after all, it really contains meat, so it is considered a meat dish here.

Unless it's a ham sausage in some restaurants, the ham sausage is made of pure flour, and it's a bit too difficult to say it's a meat dish.

Luncheon meat and prawns are not difficult ingredients, but even so, it took Meng Chuan a lot of time to cook these ingredients, for the simple reason that the amount was too large.

For 300 people, even if one person can only get five shrimps, it is one or two thousand, dozens of catties.

The same is true for luncheon meat.

However, these two ingredients are quite easy to cook, and the blood clots are really difficult to cook, looking at the several pots of blood clots cut into pieces, Meng Chuan did not rush down.

Blood clots cannot be stirred casually, they must be slowly dispersed, which requires that the soup should be piping hot, otherwise the blood clots cannot be heated and coagulated quickly, and it is easy to disperse, which will be too tasteless to eat.

Therefore, Meng Chuan's side also slowly lowered the blood clot, half a basin and half a basin, so that the blood clot would form immediately, and it would be difficult to push it away.

Meng Chuan did a similar job here, and the cooking squad leader over there came with people, and everyone was holding two large pots of vegetarian vegetables in their arms.

"Director Meng, we're done here, are you okay here?"

After speaking, he took a deep breath, and the fragrance made him really a little unbearable.

Meng Chuan nodded, "It's done, you can put the meat dishes on it." By the way, what about the fritters, did you bring them? ”

The cooking squad leader looked at Meng Chuan in surprise, "Director Meng, don't you want to put the fritters in Mao Xuewang, you are so smart, you can think of such a way to eat." ”

In the southeastern region of our country, there are fritters in the ingredients of hot pot, not to mention, it is really delicious.

But Meng Chuan didn't plan to do this, the taste of the fried fritters hot pot is good, but it won't work if you put it in Mao Xuewang, it's not that Mao Xuewang's soup tastes bad, but you don't know when this dish will be eaten, in case it's ready, everyone hasn't arrived in half an hour, then it's all soaked into slag.

Some people will think that the fritters are put next to them and soaked in them when everyone wants to eat them.

First of all, there is not much soup in Mao Xuewang, there is not enough soup for the fritters to soak, and the soaking time is not long enough, and the fritters will not taste good.

As for eating some vegetables with fritters, this is not good, because the temperature of the soup is too low at that time, and the taste is not good.

Meng Chuan simply took out the fritters alone to make a dish, Meng Chuan was originally studying the leftover recipes, and the fritters were easy to be leftovers, but he was a frequent visitor in the recipes.

Meng Chuan said to the cooking squad leader, "In this way, you bring someone to bring the fritters first, and after I finish making Mao Xuewang here, I will start making fritters immediately." ”

When the cooking squad leader heard this, Meng Chuan didn't plan to put the fritters into Mao Xuewang, and he was also stunned, what can the fritters do?

The food conditions of their first battalion are good, after all, they are the main force of the special operations brigade, and they have always been given a lot of funds, so they have not studied any leftover recipes.

Of course, they also know that waste is extremely bad, so they have been advocating the disc action, so they basically don't waste any ingredients.

At this time, the other cooking soldiers also put the meat dishes on top of the vegetarian dishes, and Meng Chuan picked up the big soup spoon and added soup to it.

The already tender green vegetables are accompanied by red prawns, tempting luncheon meat slices, black and white hairy tripe, and finally a blood clot that looks like red oil, and finally a full of spicy and fragrant soup.

In an instant, the taste came up, and all the cooking soldiers stared at Meng Chuan's big soup spoon, this spoonful of red oil and spicy soup, tempting them to swallow their saliva.

Even a cook brought up a basin, and when the meal was ready, I took it out first.

Meng Chuan hurriedly beckoned, "Haven't you ever done Mao Xuewang before?" Add dried chili peppers and drizzle with hot oil. ”

As soon as Meng Chuan's words came out, the cooking soldier who picked up the vegetable pot reacted, looked at everyone holding back a smile, his old face turned red, and he hurriedly explained: "It's all because this dish is so fragrant, I forgot how to make this dish usually." ”

So he put down the vegetable bowl and hid in the back.

Meng Chuan also put dried chili peppers into each vegetable pot, and then decorated with a little coriander and minced garlic, the red, green and white colors made the color of this dish go up a level.

Then sprinkle the hot oil on it, and in an instant, the hot oil will fry the flavor of the dried chili peppers, and then the fragrance of the minced garlic will also rush up, and finally flow into the red soup, making the fragrant red soup more flavorful.

At this moment, the cooking squad leader also came in with someone carrying fritters, and said as he came in, "Director Meng, we have to hurry up, I saw them break up just now, and they should be about to eat." ”

Meng Chuan smiled, "Don't worry, make a dish with fritters, it doesn't take much effort, it will be ready in a while, you can take Mao Xuewang out first, let everyone eat it while it's hot." ”

As soon as Meng Chuan's words fell, the curtain of the cooking tent was lifted again, "Old Meng, we don't have an appetite, just now when I was in a meeting, I received a reaction, the soldiers may have a little problem in their hearts." ”

When the cooking squad leader saw the battalion commander coming, he hurriedly saluted.

The battalion commander waved his hand, "You guys take the food out first, start the meal as soon as possible, don't let the soldiers go hungry, I still have something to say to Director Meng." ”