After all the ingredients are prepared, the next step is to officially enter the production stage.

Li Can first boiled the wok dry, poured in a little cooking oil to wet the pot,

Then pour in more than ten catties of meat and stir-fry.

Stir-frying, also known as dry stir-frying or dry stir-frying, means that the water in the ingredients is volatilized by heating with less oil, which plays a role in tightening the characteristics of the ingredients.

Bang Bang ---

Li Can kept turning the meat with a frying spoon to heat it evenly.

Although these meat particles have been cleaned several times, the liquid in the meat may not be completely washed, and stir-frying can just make up for this defect.

At the same time, because of the lack of oil, the surface of the meat particles will not be locked by the hot oil, and the hollow area where the moisture disappears will help absorb the sauce later, making it easier to absorb the flavor.

Of course, this part of the change is not visible to the naked eye.

As the heat is heated, a large amount of water vapor volatilizes, and the meat particles shrink a lot.

Li Can twisted one and put it in his mouth to chew, the meat was firmer, and there was not too much peculiar smell, and his mouth was full of fragrance.

"This fragrance is not very similar to the pork, beef and mutton that I usually eat, it is very delicate, taste it carefully, and the fragrance lingers between the teeth for a long time, like drinking mint water."

The tongue is cocked and scratches the surface of the teeth, and there is a chilling feeling.

"Sure enough, unlike ordinary meat, it can not only stimulate the taste buds, but also promote blood flow in the mouth, as if you can form a cyclone in the mouth by inhaling a breath, which is wonderful."

Li Can was amazed.

In his memory, he could not think of any other meat product that could achieve such a strange effect before any seasoning was put in.

...

Since it was the first time to cook monster meat, Li Can could only taste it while stir-frying it, so as to distinguish the tenderness of the meat.

There was a gurgling bubbling sound in the soup pot on the side,

Lift the lid of the pot and take a look,

Nothing has changed in it, everything is normal, but the stench of sarcoma has been diluted a lot by the soup.

"You can add some wolfberries and jujubes to enhance the flavor after a while, and they are not only nutritious, but also can improve the sweetness, which is a good choice, by the way, add some white pepper to enhance the freshness, and the whole pot of soup will be richer."

Li Can closed the lid of the pot and ignored the bone broth, focusing on the wok.

At this time, the meat is smaller than before, and although it is dark brown, the skin has begun to turn black after stir-frying.

"Almost."

He poured out the meat to keep it dry.

The wafting aroma of meat blends with the fragrance in the soup pot, and it smells a little soft and smooth, not dry or dry.

Li Can was most worried that the monster ingredients would have defects that would be difficult to deal with, and now it seems that this worry can be completely dispelled.

even

It's also surprisingly easy to use.

Brush the wok and put it back on the stove to dry.

Scoop a spoonful of divine oil,

Oh no

Scoop a spoonful of scallion oil into a pan and heat,

Li Can grabbed the pot ear and shook the pot regularly, let the scallion oil shake in the pot, and then relied on inertia to flow silently on the wall of the pot.

If there are others present at this time, they will inevitably be shocked by his hand-shaking spoon technique.

Because the height of the scallion oil slide is almost flush with the edge of the wok, a little more will spill!

The precise control is evident.

Of course

It is impossible for anyone to be present at this time,

Even if there were, they would only be stupid by the four hideous eyes with no pupils on the table.

It was ripped off the limbs of the monster,

Li Can is going to mix it with bayberry to make wine, and come to the 'Death Plum Wine'!

"I don't know how it works, huh."

Li Can subconsciously shrunk his tongue, and was moved beyond words by his creativity.

He doesn't like to drink, he just enjoys the process of 'soaking in wine'.

As for the taste of the wine and the effect, it is not the direction of the key consideration.

Anyway, I don't plan to sell it for money.

The oil temperature rises to 70% hot, and the pan is removed from heat.

Add minced ginger and garlic and stir-fry until fragrant, then quickly add bean paste, soybean paste, sweet noodle sauce, brown sugar, and dark soy sauce and stir-fry.

The three sauces and dark soy sauce could have been mixed well in advance before being poured in, which would have prevented the sauce from turning black and mushy at high temperatures.

Li Can obviously doesn't need to do this,

His mastery of the heat is subtle and confident, and he never makes a low-level mistake.

And the high-temperature stir-fry method can also fully force out the essence of the sauce!

The stir-fry sauce can't be rushed, and the stir-fry spoon can't be stopped, and always keep the trajectory of sliding in the pan.

Brown sugar is a good thing, but also a bad thing, if you don't pay attention to it, it will turn into brown sugar at high temperatures and lose its translucency.

The sauce in the pot is very viscous, and the flavor of the sauce is so strong that it can't be dissolved.

Tonight's kitchen, the smell is too big!

The process of stir-frying sauce takes about 30 seconds.

Li Can poured in the prepared meat cubes again and continued to stir-fry them, allowing the meat cubes to fully absorb the sauce.

Followed by

Pour in the peeled ripe peanuts to enhance the flavor and enrich the taste,

Then pour in the minced ten catties of millet spicy.

cough cough cough ---

Li Can choked on the spicy smell forced out by the high temperature, his nose was red and swollen, and tears were dripping, so he was so frightened that he hurriedly turned on the range hood and turned the wind to the maximum.

I didn't open it before, because I was worried about affecting the nearby residents,

I only opened it at this time, because I was worried that I would be smoked to death!

It's really..

There are difficulties that need to be shared by everyone---

Li Can can probably guess that after the door opens tomorrow, an aunt with dark circles will come to the door and curse.

He was ready to turn a deaf ear to what was going on and concentrate on the kitchen.

"Fortunately, this pot is big enough, otherwise ten catties of meat and ten catties of millet will be spicy in the pot, and I won't dare to turn it over!"

With millet spicy with peanuts in the pot,

The color in the pot was suddenly enriched,

Dark-brown flesh, beige peanuts, bright red millet spicy, and fried pepper seeds...

They are interdependent and unified.

"Wait for the sauce to tighten up and the dish is ready to cook."

Li Can wiped the sweat with the towel around his neck, covered the pot and turned to simmer over low heat.

When he had nothing to do, he cleaned his four eyes, sealed them in a fresh-keeping bag, and then hid them in the remaining ten catties of meat, and then put another fresh-keeping bag on them and put them in the freezer.

Even if Su Rui could see the flesh, she couldn't see the mad eyeballs, so as not to cause panic.

"Good materials naturally need good wine."

Li Can thought about taking the time to buy a big glass jar tomorrow, add ten catties of sorghum wine, and then call him five catties of fresh bayberry, and the plan of 'death bayberry wine' was decided.

The time on your phone is displayed as 05:40:

In just over half an hour, it will be dawn.

Taking advantage of this moment, Li Can opened the roller shutter door, and several shops selling breakfast on the street had already opened, and white steam was coming out.

Sanitation workers are busy waving big brooms.

Li Can naturally didn't check the situation on the street, but wandered around the door of the restaurant with a flashlight, but he didn't find the scales that still went out last night.

"This thing shouldn't attract people's attention, right?"

Li Can shook his head, wasted no time, and after returning to the restaurant, he closed the roller shutter door again.

When the lid is lifted, the sauce is already extremely viscous, and its color just overlaps with the color of the meat, so you don't notice the presence of the meat at all.

And because of the addition of brown sugar, the color of millet spicy and peanuts is highlighted.

The combination of ingredients and the choice of seasonings are perfect.

Li Can hurriedly turned off the heat, added three small spoons of sesame oil to enhance the fragrance and brighten, and then stirred evenly, and then put it in the pot!

When you take chopsticks and insert them, when you pull them out, the sauce slowly stretches like a sugar thread, so you can imagine how sticky it is.

There is a strong spicy smell in the hot white air, and the smell is very pungent.

"If you refrigerate it for a while, you can mask the pungency of this dry wash, and even with the help of low temperatures, it can also reduce the sensitivity of the tongue and allow guests to increase the buffer time, the only thing that is not sure is what it tastes like."

Li Can understands the impact of this practice, and also knows how to deal with the explosion that can delay the impact force.

But before that,

He needs to test the effect without refrigeration:

Pick up chopsticks,

Pick up the meat and sauce and put it in your mouth.

BOOM！

The tongue exploded!

(To be continued.) ）