As Shen Xiangmiao said, this salt-and-pepper mushroom is charred on the outside and tender on the inside, full of fragrance, and the taste of the mushroom tastes like eating meat, but it has a strong mushroom aroma, which makes people feel more delicious the more they eat.

"It's delicious." Zhang Chunshan couldn't help but sigh with emotion, and then he took another piece of mushroom and put it in his mouth to taste it, and praised it again: "It's very delicious!" ”

"Miss Shen, this dish looks simple to make, I never thought it was so delicious." Zhang Chunshan put down his chopsticks, quite excited.

Such a delicious dish can be learned by myself very quickly, and I feel happy when I think about it.

The more Zhang Chunshan thought about it, the more excited he became, and the tip of his nose was a little red.

"Then you will do what I just did, do it yourself last time, I watched from the sidelines, and I reminded you of the wrong place." Shen Xiangmiao said, tearing another large piece of mushroom into suitable wide strips.

"Hmm." Zhang Chunshan nodded.

Now that this Shen Xiangmiao is his master, where is the reason for the master to help the apprentice?

Zhang Chunshan hurriedly reached out and took the mushroom in Shen Xiangmiao's hand: "Miss Shen, I'll come by myself." ”

Shen Xiangmiao also let go of her hand, and concentrated on Zhang Chunshan's cooking movements, while reminding: "This dish should grasp three points, the first is to blanch mushrooms, not too long, if it is a long time, the meat on the oyster mushrooms will fall, and you will feel thin when you eat it, if it is too light, I am afraid that the musty smell of the mushrooms will not be clean, and you will feel that the taste will be strange when you eat it." ”

"The second is the heat of this frying, both sides are fried, but they don't have to be fried thoroughly, otherwise the whole mushroom becomes completely crispy, it will feel very shriveled, and there is no fragrant taste of the mushroom."

"The third is the final pepper and salt matching, too much pepper and salt will dominate, too little pepper and salt mushrooms feel tired and tasteless, so the pepper and salt should be added appropriately according to the amount of mushrooms. In fact, this point does not need to be considered, most people have different requirements for taste, and the amount of salt and pepper is not the same. ”

Shen Xiangmiao explained a few essentials to Zhang Chunshan on the side, and Zhang Chunshan listened carefully and memorized them all.

Subsequently, he began to make it himself with the memory of watching Shen Xiangmiao cook by himself.

Blanch the mushrooms, coat them in batter and egg mixture, fry them in a pan and make salt and pepper......

According to this order, Zhang Chunshan made a dish of salt and pepper mushrooms that belonged to him.

"Miss Shen, you can try it." After Zhang Chunshan sprinkled salt and pepper on the mushrooms, he put the plate aside and handed Shen Xiangmiao a pair of chopsticks.

Shen Xiangmiao took a piece and put it in her mouth and chewed it carefully.

I have to say that this Zhang Chunshan can become the chef of the moon full building after Wu Dascoo, and he does have a certain amount of cooking skills, but Shen Xiangmiao just did it once, and talked about the key points, and Zhang Chunshan made seven or eight points of the image.

"Not bad." Shen Xiangmiao swallowed the salt-and-pepper mushroom in her mouth.

Zhang Chunshan was praised by Shen Xiangmiao like this, and immediately smiled, his face was full of joy, but he quickly calmed down again, and asked in a low voice, "Miss Shen thinks the taste is okay?" Did you pass the parlay? ”

Shen Xiangmiao just wanted to open her mouth, but she still took back Fang Cai's words and said, "I think it's best for you to taste it yourself." ”

Zhang Chunshan was stunned, but soon understood Shen Xiangmiao's intentions.

As a chef, you not only need to make delicious dishes, but also have a keen sense of taste to be able to distinguish whether the dishes are palatable, and more importantly, you must be able to discover the reasons why you are not cooking well.

It's just that I never thought that Shen Xiangmiao, a girl who was much younger than herself, could see it so thoroughly, which is really convincing.

Zhang Chunshan admired Shen Xiangmiao more and more, and tasted the salt-and-pepper mushrooms he made.

While tasting and thinking, Zhang Chunshan twisted his brows and recalled the difference between the salt and pepper mushrooms made by Shen Xiangmiao and his own, and soon realized the problem.

"The blanching time is too short, the heat of frying is a little bigger, and after cooking the mushrooms, there is a little more water, and the taste is greatly reduced." Zhang Chunshan realized his own problem, and went to pick up another piece of mushroom: "Miss Shen, wait a minute, I'll make another one that I think is satisfactory, you can taste it again." ”

"Okay." Shen Xiangmiao smiled and nodded.

Zhang Chunshan rinsed and made a plate according to Fang Cai's steps again, and this time he didn't serve it to Shen Xiangmiao to taste, but tasted it himself, and then twisted his eyebrows again: "Still can't do it, come again!" ”

Zhang Chunshan turned around and continued.

Because he was constantly busy, and in the stove room with a fire, Zhang Chunshan's forehead was covered with beads of sweat, and he wiped it with the towel around his neck carelessly.

After Zhang Chunshan tasted the dishes he made, he felt that it was almost over, so he took it to Shen Xiangmiao: "Miss Shen, if you taste this time, I estimate that it should be almost the same." ”

After Shen Xiangmiao chewed carefully, she couldn't help but nodded.

This Zhang Chunshan is really as Fang Huairen said, although there is not much innovation in cooking, but if someone teaches him, he can learn almost it.

This is just four or five attempts, and the salt and pepper mushrooms made by Zhang Chunshan are ninety percent similar to those she made, and all the keys are grasped very properly.

"This plate of salt-and-pepper mushrooms is ready to be served." Shen Xiangmiao smiled faintly and put down the chopsticks in her hand.

This is an affirmation of his craft.

While Zhang Chunshan breathed a sigh of relief, he was even more overjoyed.

After finishing the salt-and-pepper mushrooms, the next second course is back to the pot meat.

In contemporary times, back to the pot meat is a well-known Sichuan dish, but also at home or in the restaurant often seen, eat a dish, soft glutinous Q bomb, real charred outside and tender inside, and because the pork belly is boiled first and then fried, enhance the rich taste of the meat at the same time, and greatly reduce the fat of the pork belly, plus tempeh, chili, garlic sprouts and other ingredients with a rich taste, it can be said that the rich and delicious taste can be said to be vigorous, which makes people completely fall into it.

The meat is delicious, and this method of making it is not troublesome, but it cannot be called simple.

First of all, put the whole piece of pork belly in the pot to cook the skin of the meat golden, and then put it into the water with ginger slices and dried small red peppers, cook it over a high fire, and when the meat can be inserted with chopsticks and the meat is still stiff, the pork belly can be fished out.

Cut the pork belly into thin slices and place it in a pan of oil that is eight minutes hot.

The thin pork belly slices quickly changed color slightly in the oil pan, glowing with a faint golden color, and at this time, the fat in the pork belly slices also fully ooped, greatly reducing their own greasy feeling.