Meng Chuan just walked upstairs with the director, and the director's stomach suddenly came out with a rumbling sound, and after Meng Chuan heard it, he said secretly: "The director won't work overtime and hasn't eaten yet." Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ”

The director was not embarrassed, and said with a smile: "You see that I was so busy that I forgot to eat, and when we finish talking, I'm going to eat one." ”

Meng Chuan hurriedly said: "Director, sleeping after eating is not good for your health, especially for digestion, in this way, I will go to the cafeteria to give you a bowl of noodles, after you finish eating, we are saying, this will also help digestion." ”

When the director went to report to the political commissar, he heard the political commissar say that Meng Chuan's cooking was delicious, and he could be praised by the political commissar, and his skills should not be bad, so he quipped: "That's good, listen to Master Meng's arrangement, I'll go have a meal first." ”

Do these chiefs like to joke so much, this Master Meng scared Meng Chuan really a lot, and hurriedly took the chief to the canteen.

After coming to the cafeteria, Meng Chuan said to the director: "Director, you wait for me for ten minutes, and I will go down now." ”

"Okay." After saying that, the director found a seat and sat down.

It's getting late now, and although the fire has been turned off in the canteen, there is still a gas stove, so it's very convenient, and there are only two people left in the kitchen cleaning.

The two soldiers saw Meng Chuan coming and said, "Assistant Meng, are you here?" ”

Meng Chuan nodded, "I'll meet next, you should be busy." ”

Meng Chuan is a leader in their eyes, how can he let the leader be under him, so a sergeant said: "Assistant Meng, I'll come below, you can wait outside." ”

"It's okay, you all have your own tasks, let's go and complete the tasks first, I'll meet quickly next time, ten minutes is fine, you guys finish busy early and go back early to rest, don't be tired."

"Yes, Assistant Meng."

Meng Chuan looked at it, what kind of noodles are you ordering? It's not good to eat too spicy and too greasy at night, like small noodles, dandan noodles, shredded meat noodles and the like, just don't do it first, some people say that shredded meat noodles are actually quite light, not greasy, and not spicy.

However, if you make shredded pork noodles in clear soup, the taste is a little unsatisfactory, and if you make it with freshly fried shredded pork, it is easy to make it greasy.

So this time, Meng Chuan simply made a tomato and egg lo mein, this noodle is definitely not greasy, and the taste is very good, the key is to make it quickly.

First of all, Meng Chuan boiled water first, and this time Meng Chuan's two pots were started at the same time, one pot boiled water underneath, and the other pot made tomatoes and eggs.

After Meng Chuan boiled the water, he first processed the tomatoes, first cut a cross-shaped mouth on the skin of the tomatoes with the tip of a kitchen knife, and then put them in boiling water and blanched them for a minute, at this time the tomato skin will be scalded, and then the tomatoes are fished out and sliced for later use.

In fact, the tomato peel is very nutritious, but it affects the taste a little, we usually try not to remove it when making tomato egg noodles, Meng Chuan because he is making this noodle for the chief, he wants to make the rice more delicious, so he went.

Then start beating eggs, two eggs are enough, because we ordinary adults, eating two eggs, the protein supplementation is definitely enough, eating too much is really a waste.

When stirring eggs, you can put a little salt, so that you don't have to worry about the eggs not having a good taste when you fry them.

Now start to stir the pan, scrambled eggs, don't pour too much oil, just pour a little bit, after the oil is hot, sprinkle the egg liquid evenly in the pan.

Because when the tomatoes are fried, they will be fried with eggs, so don't fry them this time, and watch that as long as the egg liquid is solidified, you can turn off the heat and remove from the pot.

If the eggs are old, the taste is relatively unsatisfactory, especially this lo mein, so the eggs should be slightly tender.

Let's start stir-frying the tomatoes, because this tomato is peeled, so you don't have to boil it for too long, still put a little bit of oil, and then pour the sliced tomatoes into the pan.

Because if you cut it into slices, the heating area will be larger, and the product will be a little more delicious, and it will not be so sour.

When boiling tomatoes, you can use medium heat, you can also use low heat, as long as you don't boil paste, and there is one thing you must pay attention to, that is, don't add water, the taste after adding water is not right, some people boil this tomato at the beginning, use a high fire, and soon stick to the pot, at this time there is really no way, then you have to add water, anyway, don't add water, try not to add.

When Meng Chuan boiled this, he used medium heat, and he kept stirring, so it was well controlled, and almost the tomatoes boiled out a little soup, and at this time you can add eggs and stir-fry.

It is still stir-fried over medium heat, so that the heat is well controlled, if the fire is turned on at this time, the tomatoes are easy to paste, once they are pasted, they are not beautiful, and the most important thing is that the taste will be a little bad.

This stir-fry time doesn't take too long, just a minute or two, at this time you can add a little salt, or you don't need to add salt, because the eggs are salted, you can not add if you like to eat light, and for general taste, Meng Chuan still recommends adding a little more.

At this time, if you like to eat chopped green onions, you can sprinkle some chopped green onions, and if you don't like to eat chopped green onions, you don't need to add them.

The ramen began below, the noodles were available in the back kitchen, and Meng Chuan pulled down the fist-sized noodles and began to knead.

The kneading speed is very fast, it is kneaded in two minutes, and then the two ends are pulled and started to pull the noodles, fold them back and forth several times, and the noodles will be formed, and the water in the pot will also be boiled at this time, just go in.

When cooking the noodles, Meng Chuan made a basin of cold water for later use, and prepared to wait for the noodles that would be given to the pot to pass the cold water, so that the noodles tasted more chewy.

In fact, Meng Chuan also has a way to eat gluten noodles without cold water, that is, when mixing noodles, add a little salt to the noodles, only adding a little salt will not destroy the noodles, nor will they destroy the taste of the noodles.

After boiling the noodles with salt, you don't need to use water, so you don't have to worry about the noodles falling out even if they sit for a while.

Because this noodle has been kneaded in the kitchen for a long time, after Meng Chuan cooks it, he has to go through cold water to ensure that the noodles will not be clumped together without water.

This time, the noodles are slightly thicker, Meng Chuan can tell that the director is a northerner, and northerners also like to eat noodles, so if the noodles are thicker, it is more in line with the appetite, and if it is a southerner, it can be pulled a little thinner.

After the ramen noodles are watered, put them in a bowl, and then pour in the tomatoes and eggs, and a bowl of fragrant tomato eggs comes out of the lo mein, because the tomatoes are not boiled, and they are very beautiful with golden eggs.

Meng Chuan made another bowl of noodle soup and brought it out to the director. (To be continued.) )