What Lin Xiaoxiao has to face this time is not a simple guest. Li Lixia's health is not good, and Li Baobao's body is too small, so in the process of cooking, Lin Xiaoxiao must consider many problems comprehensively.

For example, although Li Baobao and Li Lixia are said to be for different reasons, they can actually be regarded as vulnerable people, Lin Xiaoxiao must take full care of the two people when cooking, and even food safety must be faced more rigorously. So, after Lin Xiaoxiao washed the white jade mushroom, he did not directly cut the white jade mushroom into pieces.

In fact, as a professional chef, Lin Xiaoxiao has always paid great attention to food safety in ordinary times. So she has always known that there are many unscrupulous merchants who usually add various chemicals to the mushrooms in order to make the white mushrooms ripen faster. Although this practice will give birth to white jade mushrooms, it also seriously affects the physical and mental health of humans.

Lin Xiaoxiao washed the white jade mushroom, not only to wash off the soil on the white jade mushroom, but also to make the chemical residue on the white jade mushroom as small as possible.

So, after Lin Xiaoxiao washed the soil on the surface of the white jade mushroom, he deliberately let the white jade mushroom soak in clean water for a while. It was soaking the loofah just now, and now it was the turn to soak the white jade mushroom, so Lin Xiaoxiao also took out the time to continue processing the loofah.

Speaking of which, this time is also just right, the processing of loofah and the processing of white jade mushrooms can be connected together, which will not waste any time, but can make the operation more concise, and also invisibly save a lot of time.

Because the loofah pieces have been soaked in salted water, although some time has passed, the surface of the loofah is still green with a little blue and white color, and there is no sign of yellowing. A professional dish has always required to be full of color, flavor and flavor, from this point of view, Lin Xiaoxiao did not make the loofah yellow, to be precise, it can only be regarded as a basic skill.

The processing steps of the loofah are also very simple, Lin Xiaoxiao used a knife to cut the loofah into hob pieces, and then continued to put the loofah into the salt water that had just been re-mixed again. The reason for this step is exactly the same as before, so that the color of the loofah does not turn yellow, and there will be no sudden oxidation.

Speaking of which, when dealing with this step, Lin Xiaoxiao was also annoyed by some simple mistakes. At the beginning, Lin Xiaoxiao was indeed going to put the loofah into the salt water that had just been prepared, but when she really wanted to implement it, she felt that there were still some loopholes in doing so.

The loofah is to be used later in the production process, if the cut loofah pieces have been soaked in salt water, osmosis may occur, and all the water in the loofah flesh is lost, so although the loofah is not oxidized, but the taste of the loofah flesh left behind will definitely not be much better.

This kind of thing that outweighs the losses, Lin Xiaoxiao will not do. So she chose to use a different method to deal with the loofah. She poured all the salt water out of the bowl, and then fished out the loofah pieces that had just been put in for a while.

This time, Lin Xiaoxiao's chosen method was to directly spread a layer of salt on the surface of the loofah.

This method is a good way to coat the surface of the loofah with salt, so that the loofah will not be easily oxidized. In order to prevent the loofah from being oxidized, Lin Xiaoxiao did his best every time he did it, and rubbed the salt on the surface of the loofah layer by layer. That's it, the loofah is finally dealt with.

Although the loofah has been processed, there are still a lot of things to be done here in Lin Xiaoxiao, and that is the real production process next. Out of consideration of time, Lin Xiaoxiao didn't dare to be sloppy, and immediately started her production.

Lin Xiaoxiao opened the fire first, and then found a suitable pot from the cook. This pot can be said to be a crucial pot in the next production process, after all, the pot will taste right when it is made correctly.

After opening the fire, Lin Xiaoxiao saw that the pot was steaming, so he first adjusted the heat to medium. After the pot was slightly hot, Lin Xiaoxiao poured a little cooking oil into the pot and continued to heat it.

During this heating process, the oil began to tumble in the pot, and while the temperature of the oil was on the verge of boiling, Lin Xiaoxiao continued to start the following steps.

Before, all the ingredients had been sorted out by her and placed neatly on the table, and now Lin Xiaoxiao only needed to pour the ingredients into the pot according to her own needs.

The tender shrimp looks so fresh and soft, this is the Jiwei shrimp that Lin Xiaoxiao has just processed, and the tail of the shrimp shell is still preserved, but the top is completely fatty meat. There was not a lot of oil in the pot, and when Lin Xiaoxiao poured the fresh Jiwei shrimp into it, the oil immediately spilled out.

Although the oil began to splash, Lin Xiaoxiao did not sigh at the high temperature of the oil flowers, but began to sigh Judging from the smell that had just emerged, this shrimp should be extremely fresh. When making seafood, the most important thing is the taste, and there is no one who doesn't like the fresh taste, especially for these seafood. As long as you can highlight a fresh word in the production process, you have basically won completely.

After the shrimp tumbled in the hot oil a few times, the flesh of the shrimp, which was still blue and white, immediately turned red. Against the backdrop of red and white textures, the aroma of the meat lingers again and again throughout the small kitchen.

It is said that the average child likes the Jiwei shrimp because of the soft taste. Lin Xiaoxiao didn't know what kind of state Li Baobao showed when she saw Jiwei shrimp, but for him, she really liked Jiwei shrimp very much.

After all, there are only a few ingredients that can achieve such a high nutritional value and taste. In the aroma of fried shrimp, the color of the surface of the shrimp has completely changed to golden yellow. This is just the beginning of the stir-frying process, and it is not necessary to completely fry the shrimp. After seeing that the surface of the Jiwei shrimp had turned into a golden color, and the heat did not continue to become too much, Lin Xiaoxiao took out the Jiwei shrimp for later use.

The Jiwei shrimp that have just been fried are completely different from the state before they were fried. Because the shell of the tail of the shrimp is retained, the aroma that fills the air comes not only from the meat of the shrimp, but also from the tail of the shrimp. The red tail is golden and a little red, and although it is not yet ripe, you can feel how delicious this seafood loofah will taste after all the processes are completed.

Without opening up on this, Lin Xiaoxiao can be said to be waiting and seeing.