Chef Hao was very surprised when he looked at the things that Mu Xiu took out, but he thought about it, this little girl was here to cook, and she must have brought all the things, he didn't know that Mu Xiu was cooking on improvised terms.

The seasonings that Mu Xiu took out were white sugar, cooking wine, dark soy sauce, light soy sauce, five-spice powder, pepper and homemade chili sauce.

While washing the vegetables, Mu Xiu washed the salted fish again and soaked it in clean water again.

Mu Xiu first cut the eggplant into strips, cut the green pepper into pieces, peeled the potatoes and cut them into pieces, cut the onions into pieces, and then cut the green onions into sections, minced the ginger, cut the garlic, and set them aside for later use.

At this time, I went to wash the salted fish again, drained the water, cut it into sections, and after all the preparations were done, Mu Xiu began to burn the fire.

Wok on high heat, put oil, put in garlic slices and stir-fry fragrant, put in salted fish, stir-fry, add some cooking wine, then put in potatoes, stir-fry together, about seven ripe, add an appropriate amount of water, and the dish is level, add sugar, light soy sauce, dark soy sauce and other seasonings, then add a handful of shallots, cover the pot, simmer for five minutes on high heat, then put in the eggplant, stir-fry, continue to cover the pot and smoulder for five minutes, and finally put in the green pepper and onion, stir-fry to collect the juice, potato and eggplant roasted salted fish is ready.

"I've eaten salted fish for half my life, and it's the first time I've seen this practice." Chef Hao took a deep breath and said with a sigh.

On weekdays, everyone eats salted fish, that is, when it is eaten as a pickle, that is, it is cut and steamed in a pot, which is a dish.

"Uncle, you can taste it." Mu Xiu picked up the plate, put it on the table, and put it on the table.

Chef Hao was not polite, picked up the chopsticks and clamped the chopsticks, the entrance was a salty fragrance, followed by a mouthful of spicy, this spicy is not straight spicy, but spicy, even people who don't eat chili peppers will not feel uncomfortable spicy.

"It's delicious, this salted fish not only tastes good, but the meat is also firm, and it is a meal." Chef Hao nodded, tasted the side dish again, and continued: "These eggplant potatoes have absorbed more than half of the soup, and the entrance is full of rich aroma, and this side dish is also well chosen. ”

"How's it going?" Liu Xuenu's voice came from outside, she had just gone out to clean up the table, and soon she heard footsteps, and Liu Xuenu walked into the kitchen.

"It tastes good, you taste it." Chef Hao handed over a pair of chopsticks.

Liu Xuenu picked up the chopsticks, tasted them, and her eyes suddenly lit up. "Little girl, I didn't expect you to have a hand."

"Master, can you fry this flavor?" Liu Xuenu turned her head and asked.

"If it had those spices of hers, it would have been about the same." Chef Hao immediately saw the key.

The proprietress turned around, faced Mu Xiu, and asked, "Little girl, what are your seasonings?" ”

Among the seasonings used by Mu Xiu, the difference is the chili sauce and soy sauce, the chili sauce is newly made, similar to the old X Ma series in later generations, and the soy sauce is also low in salt and dilute, which is very different from the soy sauce of the current era.

Nowadays, soy sauce, due to the imperfect brewing process, is mainly based on home-brewed soy sauce, and the various flavors brewed are there, even if it is the same person, it is difficult to achieve the same flavor in every tank of soy sauce, and most people make it still solid soy sauce, and in the process of fermentation, maggots can often be seen.

Because Mu Xiu had space, she was able to keep the fermentation temperature and hygiene good, so she tried to brew soy sauce, which was still a low-salt liquid state, and the brewing was successful.

This kind of soy sauce is especially suitable for stir-fried salted fish, fried sausages, bacon and other marinated meats, because the marinated spell itself is already very salty, if you use traditional soy sauce, the taste will be more salty, and the soy sauce made by Mu Xiu can not only maintain the original taste, but also increase the color of the dish and enhance the umami.

"Most of the seasonings I take out are homemade." Mu Xiu pointed to the row of spices on the table and introduced them one by one: "This is white sugar, cooking wine, dark soy sauce, light soy sauce, five-spice powder, pepper and homemade chili sauce. ”

Mu Xiu said it so refreshingly, and she also knew in her heart that even if she said the recipe, she would not be able to make this taste without her unique seasoning.

"This is soy sauce?" Chef Hao lifted the bottle in surprise, shook it from side to side, looked at it, poured it into a small plate a little, dipped it with his fingers, put it in his mouth, and smashed it in his mouth to taste the taste.

"It's really fragrant, just a little salty, it's the first time I've tasted soy sauce like this, and if you use this to cook, it will definitely taste good." Chef Hao commented.

"On weekdays, the fish is steamed, and after the pot is cooked, this soy sauce is poured on it, and it tastes very good." Mu Xiu suddenly sensed a business opportunity.

"Master, you try to make a steamed fish." Liu Xuenu spoke.

Chef Hao quickly caught a fish from the basin, cleaned it up after three strokes and five to two, made a few strokes on the back of the fish, stuffed ginger slices and green onions into the fish's belly, and was about to sprinkle salt when Mu Xiu stopped him.

"Uncle, you sprinkle some cooking wine and soy sauce when it comes out of the pot."

After Chef Hao finished doing what Mu Xiu said, he put the fish in the pot and began to steam.

Eight minutes later, the fish was steamed, and Chef Hao brought the pot off the stove, and after another five minutes of simmering, he brought out the plate.

Mu Xiu poured a little bit of dark soy sauce and light soy sauce, the dark soy sauce is a color tone, the light soy sauce has a unique sauce aroma, the taste is salty, and it is used to enhance freshness.

The light brown color of the soy sauce sets off the white and tender fish, and a handful of chopped green onions are sprinkled with a faint fragrance.

"The meat of this fish is delicious, tender, melts in the mouth, the umami of soy sauce blends with the umami of fish, and the mouth is full of the fragrance of fish, which is delicious." Chef Hao was full of praise.

Liu Xuenu also picked up the chopsticks, tasted a bite, and ate a few bites in succession, then said: "The taste is really good." ”

Mu Xiu saw that the two of them were satisfied, and said with a smile: "Then the boss lady, do you want salted fish?" ”

"If you want salted fish, you want this soy sauce." Liu Xuenu glanced at Chef Hao and said happily.

"Salted fish takes time to salt, and when it is dried, it reduces its weight by almost half, and the price is probably more expensive than fresh fish."

"The soy sauce has to be fermented for 180 days, and it has to be taken care of all the time in between, and the yield is not too high."

"Fresh fish is three cents a catty, then salted fish is five cents a catty, as for soy sauce, you can set a price." Liu Xuenu groaned.

"Soy sauce is a pound for a dollar." Mu Xiu thought about it and gave an appropriate price, although the price is high, but a pound of soy sauce, 500 ml, an ordinary family uses a pound a month, and if a restaurant uses it, it is at most a pound for three days, and a month is ten pounds, ten yuan.