After Lin Xiaoxiao smeared a thick layer of sand tea sauce on the tenderloin slices, she put on disposable gloves and rubbed the slices of meat vigorously.

The speed of fusion of meat and sauce is really slow, because the meat quality of the tenderloin is too tight, if you want the two to blend in a natural state, then the process is too long, so Lin Xiaoxiao needs to use some artificial methods to speed up the process of flavor fusion.

After kneading the slices of meat, Lin Xiaoxiao began to process the other ingredients.

This is really a win-win-win, and it can also allow the tenderloin and sa cha sauce to blend better with each other while processing other ingredients.

Lin Xiaoxiao had prepared broccoli beforehand, but this time she needed not to use the part of the broccoli corolla, but only the flower stem.

The flower stems of the broccoli were cut into thin slices, and the carrots were also cut into thin slices, and after both were cut, Lin Xiaoxiao dipped the sand tea sauce with a brush and evenly brushed the carrots and broccoli slices.

Once it's cut, it's time for the final baking. The baking tray was ready, and after putting a thin layer of tin foil on the baking sheet, Lin Xiaoxiao put the tenderloin and various vegetable slices on the baking tray clearly.

The baking tray is first preheated to 210 degrees, then the oven box is covered, and after 10 minutes of baking, Lin Xiaoxiao turns over and bakes for another 5 minutes.

After 10 minutes of roasting and then 5 minutes of turning, the tenderloin has a strong aroma.

To be precise, it's not just the aroma of sand tea sauce.

The aroma of carrots, broccoli and sand tea sauce is a feast for the senses. When the tenderloin is baked, the whole room is filled with this special aroma.

Putting on a plate and sealing with plastic wrap, Lin Xiaoxiao continued to prepare the next dish.

The tenderloin was ready, and Lin Xiaoxiao then prepared the dry-roasted prawns.

After preparing the prawns, green onions, ginger, garlic, soy sauce, sugar, and salt, she began to make the dry-braised prawns. She made a slit in the back of the shrimp, and then meticulously removed all the whiskers from the shrimp.

After processing, only the white meat of the prawns remains, and you can see how delicious it is when it is ready.

Since it is a dry-roasted prawn, the heat should be as high as possible when cooking. Under the effect of fire, the shrimp can be burned crispy on the surface and the taste is more delicious.

In addition to the heat, Lin Xiaoxiao also poured enough oil into the pot.

Under the combined action of the fire and the big oil, the oil and water were bubbling one after another, and in the tumbling oil, Lin Xiaoxiao put the shrimp into the pot.

After that, Lin Xiaoxiao turned the heat to medium heat and continued to stir-fry. Her goal is to stir-fry both sides of the shrimp until they are almost dry.

After stir-frying the shrimp, Lin Xiaoxiao turned off the heat and fished out the shrimp.

At this time, although the shrimp has been roughly cooked under the action of fire, the production process of dry-roasted shrimp is not yet nearing the end.

Because in the previous production process, although there was heavy and shrimp fire, there was no way to enhance the flavor. In other words, the dry-braised prawns at this time, in terms of taste alone, are still too thin for 8.

So what Lin Xiaoxiao needs to do next is to enhance the taste of the dry-roasted prawns. Let the dry-braised prawns not only have a good taste, but also have a taste that can make people's lips and teeth fragrant.

After taking out the prawns, Lin Xiaoxiao changed to a clean pot and poured olive oil into the pot. After pouring in the olive oil, the pot is filled with a fragrance that belongs to olive oil.

When the aroma just came out, while the aroma did not become stronger, Lin Xiaoxiao poured green onions, ginger and garlic into the pot.

This move is for seasoning.

Green onions, ginger and garlic are several dishes with a strong taste, and when they are put into the already hot olive oil, the aroma is even more tangy. If the taste of the shrimp was too thin in the production process just now, it is much thicker now.

After stir-frying the pot a few times, Lin Xiaoxiao turned down the heat and put the prawns that had just been fried into it. After the huge prawns are mixed with green onions, ginger and garlic, the fragrance is even more intense in an instant.

Smelling this aroma, Lin Xiaoxiao only felt as if there was really a sea breeze blowing, damp and comfortable.

Lin Xiaoxiao stir-fried while sprinkling the seasoning from the bottom of the pot on top of the plump prawns. In this way, the time required for the production process of dry-roasted prawns can be shortened, and the taste of the prawns can be better mixed with various conditions.

After five or six minutes of stir-frying like this, the fragrant dry-braised prawns are ready.

The excess soup in the pot has been absorbed by the shrimp. The golden shrimp skin is stained with green onion leaves and garlic slices, and although it has come out of the pot, the aroma has not weakened much compared to just now.

Grilled sand tea tenderloin, Huaiqi rabbit broth, and braised prawns have all been prepared. What is left next is the more homely sour and spicy shredded potatoes.

It is said that the sour and hot shredded potatoes are more homely, which is also the conclusion drawn from the above dishes that are relatively difficult to draw on this. In fact, although the spicy shredded potatoes are homely enough, it is not easy to make truly authentic sour and spicy shredded potatoes.

Before starting the production, Lin Xiaoxiao glanced at the time.

Time flies, just now it is clear that I have only made a fragrant roasted sand tea tenderloin and a dish of dry-roasted prawns, but it has already passed an hour.

It was also at this time that the Huaiqi stewed rabbit broth was also ready.

The preparation of the soup is also very time-conscious. If the time is too short, the taste of the soup will be too thin, and the soup will not be mellow, and if the stew time is too long, the various ingredients in the pot will be too soft and rotten at high temperature for a long time, and lose the taste.

Especially for this Huaiqi stewed rabbit broth, Huaiqi and rabbit meat are two ingredients that pay more attention to the heat, if the heat is over, the meat will become too astringent, and the Huaiqi will be too soft.

Now that the time has come, it is time to serve this soup.

Lin Xiaoxiao stopped what he was doing and turned off the fire with a quick movement.

Although the fire has been turned off, the flavor of the pot is still very strong.

She took out the soup bowl and poured the soup she had just made into the bowl, then stirred it up and down a few more times. With Lin Xiaoxiao's stirring, the aroma in the pot became a little stronger.

Even Lin Xiaoxiao himself couldn't help but get close to the rich white soup and sniffed it carefully.

"It really smells good." After nodding, Lin Xiaoxiao muttered to himself with satisfaction.