Just like the entrance exam for new students, the cooking class exam requires the preparation of the same dishes as meat and vegetables.

However, the dishes that need to be cooked are more than one level more difficult than the cucumbers that are mixed in the entrance exam.

The dishes that need to be cooked are two dishes: tiger skin green pepper and back pot meat.

For Cai Youyou, these two dishes are not very difficult.

According to the requirements of the exam, the first thing that needs to be cooked is the tiger skin green pepper.

Cai Youyou washed the peppers, cut off the stems, carefully scooped out the seeds with a small spoon, and then deliberately cut some small holes on the surface of the green peppers. This does not affect the appearance of the dish, but also keeps it beautiful and easy to taste.

She chopped the garlic into minced garlic and set aside the appropriate amount of light soy sauce, balsamic vinegar, sugar and salt in a bowl to make a sauce.

Put oil in a frying pan, use medium-low heat, add to four or five hot, she put the dried green peppers into the pot, turn them over from time to time and gently press the green peppers with a spatula, this is to make each side of the pepper can be heated evenly, and fry the effect of tiger skin.

When the green peppers are cooked, set aside for later use.

At this time, pour oil into the hot wok, heat the pan with cold oil, add minced garlic and stir-fry until fragrant, pour in the adjusted sauce, stir-fry and heat until boiling, pour the fried green pepper into the pot, stir evenly into the flavor, and when the soup is thick, it can be put out of the pot and put on the plate.

Tiger skin green pepper is a dish made with green pepper as the main ingredient. It is named because the surface of the green pepper is slightly burnt and the mottled burnt spots resemble the pattern of a tiger.

When Cai Youyou put the dishes in front of Professor Zhu, the tutor of the judges, Professor Zhu tried to taste it and gave a full score, and deliberately added comments that the smell is fragrant, the taste is fresh and spicy, and it is not rotten.

Cai Youyou thanked Professor Zhu and involuntarily glanced at Mo Xun, which made the little girl's eyes light up.

The tiger skin green pepper made by Mo Xun is also dotted with small golden particles in the fried tiger skin-shaped green pepper, it turns out that he fried the golden garlic!

This idea makes the tiger skin green pepper he made not only have the soft taste of tiger skin green pepper, but also add the unique crispiness of golden garlic, which not only enriches the taste of the dish, but also makes the appearance of the dish more beautiful, which is really a good way to kill two birds with one stone.

On the Wang Fat Man's side, some tempeh was added to the tiger skin green pepper, and a thin layer of thick was hooked, which fully locked in the moisture of the dish and added to the taste.

Mo Xun and Wang Fatzi are able to add their own creativity to the classic dishes, and they really deserve to be the best among the students in the same class!

Cai Youyou thought about it, and next, she should also think about how to play better and make that pot meat more delicious.

She began to carefully select the ingredients for cooking the back pot meat.

In addition to pork, green garlic sprouts, and bean paste, these are all must-haves.

She was selecting the ingredients here, but saw that Wang Fatzi picked up a can of tempeh sauce and a can of bean paste.

Cai Youyou smiled slightly, thought about it, and in addition to picking up the tempeh sauce and bean paste, he also picked up the sweet noodle sauce next to him.

Wang Fatzi was stunned for a moment, and raised his eyebrows and glanced at Cai Youyou.

The little girl chooses to use sweet noodle sauce to make back to the pot meat?

It was quite new, and he had never seen anyone do it in his career.