The freshly fried Jiwei shrimp are still steaming tirelessly. This Jiwei shrimp has only been fried, and even the oil has a strong aroma of shrimp meat, so for this oil, Lin Xiaoxiao did not give up easily.

This oil is really useful to Lin Xiaoxiao. In the next production process, if Lin Xiaoxiao wants to keep improving, it is inevitable that he will not be able to do without this oil. After Lin Xiaoxiao turned on the fire, he added another sharp weapon, the hoof tendons, to the pot with small oil bubbles.

This hoof tendon has been soaked in rice wine by Lin Xiaoxiao for some time now. Not only do the hoof tendons that have been soaked in rice wine feel much softer to the touch, but even their color is much heavier than before. This effect is exactly what Lin Xiaoxiao wants.

After continuing to adjust the heat slightly, Lin Xiaoxiao put the beef hoof tendons that had been soaked in advance into the pot. After inserting the hoof tendons, the oil splash is significantly less. All the oil flowers turned into oil soaked in the surface of the hoof tendons, and they tumbled and tumbled together with the hoof tendons. Looking at the hoof tendons in the pot, Lin Xiaoxiao only felt that his choice was too correct.

The choice she thought of in her heart naturally could not be anything else, that is, she chose the hoof tendons as her material. Although the meat quality of the hoof tendons is not comparable to that of ordinary meat, this is how it gives the hoof tendons the smoothest texture, which makes people praise it no matter how they taste it.

Of course, the premise of being able to praise is that Lin Xiaoxiao's craftsmanship is good enough to successfully make the taste that the hoof tendons should have, and now it is time for Lin Xiaoxiao's production process again. All of her techniques are integrated into her production, and she can make the taste that satisfies her heart for as long as she wants.

This is not an arrogant attitude, but a real accumulation. It is precisely because he has practiced countless times before and made countless dishes that are almost similar to it, so how to do this cow hoof tendon well, Lin Xiaoxiao is naturally confident.

Put the beef tendons into the pot and stir-fry, her stir-frying action has always been very rhythmic, not only rhythmic, but even the amplitude and force of each stir-fry are just right. The reason why even the stir-frying action is so standard, Lin Xiaoxiao is not for anything else, that is, to make the beef hoof tendons heat evenly in the pot. The stir-fry process didn't take long, and after about half a minute, the aroma of the cow's hoof tendons mixed with rice wine began to mix in the air again. Now, Lin Xiaoxiao has begun to continue to make.

The white jade mushrooms that had just been soaked in clear water had now been drained by Lin Xiaoxiao. She poured the white mushrooms into the pot and let the white mushrooms mix with the beef hoof tendons that had been stir-fried just now. This time, Lin Xiaoxiao stir-fried for almost a minute, and after almost a minute, Lin Xiaoxiao could add other ingredients to the pot and stir-fry together.

The white jade mushrooms and beef tendons were all put into the pot, and this time Lin Xiaoxiao added nothing else, but a loofah. Before that, Lin Xiaoxiao had already washed off the salt on the surface of the loofah one step ahead. Under her effective anti-oxidation measures, the loofah is indeed not oxidized, not only is it not oxidized, but it still looks almost the same as when it was just cut. It's just that in fact, this loofah has been cut by Lin Xiaoxiao for a while.

The pot was tumbling with cow's hoof tendons and white jade mushrooms, and Lin Xiaoxiao tilted the bowl with the loofah slightly, and the loofahs all went into the pot. When the loofah and white jade mushrooms are combined with the beef tendons, they are immediately stained with any color in the pot. Because the loofah is not easy to ripen, it is also very difficult for Lin Xiaoxiao to make.

She had to keep stir-frying in order to achieve her goal, to make the loofah slightly softer first. In fact, this method is undoubtedly too much of a waste of time, so it was brushed down by Lin Xiaoxiao. Lin Xiaoxiao opened the lid of the pot and added half a bowl of water to the pot, and then she closed the lid again, ready to let these ingredients cook together in the pot for about 3 minutes.

In order to highlight the theme of seafood, there is an ingredient that is indispensable, that is, Jiwei shrimp.

Afraid that the taste of Jiwei shrimp is not smooth enough and cannot highlight the characteristics of Jiwei shrimp, as early as the beginning, Lin Xiaoxiao first dealt with Jiwei shrimp. Not only is it as simple as dealing with it, but the steps are also very rigorous and serious. Even though it has been a little bit since then, the aroma of the shrimp floating in the air is not at all.

Feeling that the time was almost up, Lin Xiaoxiao added shrimp to the pot that was constantly tumbling, and quickly stir-fried the shrimp. This time, Lin Xiaoxiao's principle remains the same, that is, it must be stir-fried evenly. Cooking, whether it is a simple dish or a difficult dish, its basic structure is actually the same, that is, the dish must be heated evenly.

In order to achieve the goal of uniform heating, it is necessary to ask Lin Xiaoxiao to stir-fry during the production process and keep stir-frying. It's not even enough to just say it's stir-frying, Lin Xiaoxiao must also have a large enough range of movements, and the range of actions is standard enough. After these are achieved, this can be regarded as a good basic skill.

After stir-frying for a while, the aroma is doubled because various ingredients are put into the pot. Lin Xiaoxiao looked at the heat and the heat was almost there, and then there was only the finishing part. Although it's almost there, there is still some gap between it and reaching the extreme, for example, Lin Xiaoxiao hasn't been in a hurry to turn off the fire.

Why didn't you turn off the fire? This is also the reason why Lin Xiaoxiao is here. Due to the different order in which the dishes are placed, it is actually very difficult to neutralize the flavors of various ingredients. If the taste is not neutralized, and a dish with an abrupt texture is eaten in the mouth, no matter how healthy it is, it will definitely not bring people a particularly good tasting experience, and it is almost hot to solve this problem.

Lin Xiaoxiao put the lid on the pot again, and let all the ingredients continue to roll in this closed and narrow space for a while. As the ingredients in the pot "gurgled and gurgled", when he heard the sound sounding deeper and deeper, Lin Xiaoxiao knew that it was now time for the heat.

If it comes out of the pot a little later, it will be too soft and rotten, which is not a good thing for this dish. In order to solve this problem, the last resort now is to get out of the pot immediately.

Merely...... Before coming out of the pot, there is another problem waiting for Lin Xiaoxiao to solve, that is, she has not yet thickened. If you want to make a dish that is thick and layered in taste, this thickening step is indispensable.