When boiling, remove all the beef and put it in a saucepan on the side for later use.

Su Xun washed the pot just now, poured in the oil, let the onion just now into the pot and fry until fragrant, added minced garlic for about two minutes, continued to fry for a minute, and then put it in the stew pot just now for later use.

Add the chopped potatoes, carrots, tomatoes and water, light soy sauce and dark soy sauce to the seasoning, and add thyme, sea salt and bay leaves, then put on the stove and start simmering.

The reason why I make this first dish is because it takes two hours for this dish to simmer, otherwise it will not absorb the flavor.

On the other side, Wang Bin did not plan to stew, but directly chose fried potatoes and beef, cut the potatoes and beef into large pieces, and blanched the beef in cold water.

After blanching the water, Wang Bin got out of the oil pot and quickly added garlic, ginger and dried chili peppers to stir-fry.

It turns out that with the incense, the aroma of Wang Bin's side has begun to reach the nose, and then add the beef to stir-fry, after looking at the state of the beef, add the onion and stir-fry evenly, add salt and put it on the plate, it can be seen that Wang Bin's mastery of the heat is indeed perfect.

The second ingredient was chosen by himself, and Su Xun chose an ingredient that most people only know about steaming - shrimp.

And Wang Bin also learned Su Xun's method, the observer Su Xun's choice, saw that she chose shrimp and felt like most people that she was ready to make a steamed and boiled dish, and in the pride of her predecessors, Wang Bin also chose a sea bass and prepared to be steamed.

This time, Wang Bin began to process the ingredients first, cutting the processed fish body with a knife, and then spreading the chopped green onions, ginger and garlic on the sliced fish meat, and then adding salt and other seasonings to season.

If Su Xun saw this scene, he would definitely remind him to put ginger slices in the belly of the fish to remove the fish, and to salt and marinate before steaming.

In this way, the fishy smell of the fish can be greatly reduced, or the fishy smell can be removed, and the fish can be more delicious.

According to Wang Bin's practice, it is impossible for this fish not to have a fishy smell, and it is very likely that the fish meat is bland and tasteless.

And Su Xun didn't plan to boil the prawns, but planned to make a dish of prawns in tomato sauce.

This dish was originally intended by Su Xun to apply for a patent material, and it happened that it could be tasted directly on the spot here, given by experts, and applied directly.

Su Xun removed the shrimp line from each shrimp, then washed it, cut off all the shrimp whiskers, and then put it on kitchen paper to wipe off the water.

The comment section is very puzzled by this behavior

[What did she take out of the shrimp's back?] Black and slippery? Do we usually eat it all? 】

[Suddenly a little sick to my stomach......]

[Still wiping water there?] This woman has a lot of things! Always do unnecessary things to attract people's attention! 】

After all the preliminary work was done, Su Xun took the hot oil from the pan and put all the shrimp in the pan to fry.

The people who were still a little puzzled just now directly touched the blind spot of knowledge, and it was like a drop of water dripping into the oil pot

[Not?] Fried shrimp? Can it be delicious? 】

[Don't you care if he tastes good or not, isn't it obvious? If you don't do some new tricks, can you compare to your predecessors? 】

[Didn't the judge teacher pass before? ] Su Xun is in a hurry, and breaking through for the sake of breaking through will not lead to any good results! 】

Then, while paying attention to the oil pot, I began to season, squeezed the homemade tomato sauce into a bowl, poured in cooking wine and light soy sauce, and stirred well

Take a hundred plating and read the latest chapter of "The Male Protagonist's Money is for Me Flower Claw Book House" for the first time.