The so-called heat. According to Enron's understanding. One aspect of this is the size of the fire. For example, this fried sugar color. You certainly can't use a high heat or even a high fire like you can cook elbows. Instead, heat the oil over medium heat without hurrying. At the same time, stir slowly in the pot with a spoon. Let the rock sugar melt well in the rising oil. Next, it is necessary to turn the medium heat to low heat in time. Otherwise, it is easy to have a tragedy of sugar-colored and burnt.

Bring to a boil over low heat. The sugar and oil juice will gradually bubble up. Make a slight chirping sound. Similar to the movement of a crab foaming at the mouth.

An Ran still clearly remembers how careful he was when he boiled sugar for the first time. Stirring in a wok with a spoon in one hand. In the other hand he was holding a cookbook. His eyes stared at the oil and sugar juice in the pot without blinking. The ears are erected. It's almost time to catch up with the rabbits. Just wait to hear the legendary crab spitting sound. For the average person. The sound is normal. And for Enron. The sound always makes her feel good.

The small, dense chirp faded over time. It becomes a louder pop. The small bubble just now turned into a big bubble. There are fewer and fewer bubbles. The sugar and oil juice began to calm down. The color has also changed from the original pale golden yellow to dark brown. In fact, you can already smell a burnt aroma of oil and sugar blending together.

But. It's not time to finish the whole process of frying sugar. At the same time, it is also the most critical time to fry the sugar color. Look for the right amount of sugar in the wok at this time. Not sooner. It's not too late. Right here and now. Add an appropriate amount of cool water. Use a spoon to mix the original sugar and oil juice with the cold water added. Bring to a boil over high heat. Sugar color is ready.

An Ran once tried his best to describe the heat of this moment to his friend Zhou Fanghua. But no matter how you explain and describe, it is difficult for Miss Xiao Zhou, who has not tried it herself, to understand it. So jokingly. It's like love. A person may meet several destined people in his life. But there is only one person who can go on forever with you. In fact, it is not necessarily that this person is much better than the others. But it's just that he shows up at the best time. Not sooner. It's not too late. That's it. At that time, you and he were the best fit for each other. What's right is the best.

Miss Xiao Zhou thought her analogy was quite interesting. Ask her. So how do you know when it's the "not a moment earlier." It's not too late."

Pure Theory Chef Bian continued to ramble. Well, this one. It depends on your eyesight. It's like the color of sugar at this moment. Cannot be quantified. There is no specific formula. It's all up to you~

Her infuriating conclusion naturally got Queen Xiao Zhou's eyes. And rated. You know that you are bragging.

Here, the sugar is fried and out of the pan. The elbows that had been boiling over there no longer bleed. Lift the lid. In the expectant eyes of the three foodies. She unhurriedly poked with her long pointed bamboo chopsticks. Well. It's done.

Chef Ann nodded. In a commanding ox fork look, he commanded three big-bellied laborers to turn off the fire. Scoop out the six big elbows to control the moisture.

The rest is simpler. Chef Ann sat comfortably in his chair. While drinking homemade yellow peach yogurt, he supported the three laborers to spread sugar on the elbow that controlled the moisture.

The sugar-colored elbow should be fried in a pan of hot oil. Wait until the skin of the elbow is fried to a shiny reddish-brown color. This step is complete.

This is done to force out the large amount of fat contained in the outer skin of the elbow. It is a key step to make the red chop elbow fat but not greasy. At the same time, it also makes the skin more soft and flexible in taste.

But. I want to fry the sugar-colored elbow in place. It is also a dangerous job.

The so-called dry water control. Also on a certain basis. Let the elbow that is fished out of the hot soup no longer appear to be soupy. It's relatively dry. As a matter of fact. How can boiled elbows be charged with dry water. The hot oil comes into contact with the water-filled rind of the elbow. Immediately there was an intermittent thumping sound. Hot oil splatters in all directions. If it falls on the skin. Immediately it was a big oil bubble. Enron was careless in this step. I also suffered a big loss. The pain made her eyes immediately watery with tears. No matter how successful she was, no matter how delicious her elbow was, could not comfort her wounded heart that day.

But. The situation was completely resolved when she started raising three carnivores. She doesn't have to do such dangerous work anymore. Just move your mouth to command. There are three foodies rushing to do it. Hard working without complaint.

But. It doesn't matter who does it. The protection that should be done still needs to be in place. Since learning to cut. An Ran restructured a protective suit from the past An Guoqing and Li Caifeng's work clothes to each of the three of them. Even if it's a splash of oil. The thick cloth is also enough to block all damage. Wear another pair of protective gloves on your hands. Wear another pair of windproof goggles over your eyes. In case the splash of oil splashes hurts the eyes.

In this weird outfit. In fact, the three foodies are quite complaining. In the eyes of these three thick-skinned guys. It's just a bit of oil. Do you need to be so exaggerated and scary? All of them are covered like two fools.

But. Thanks to Enron's insistence. Not dressed well. They will not give meat to eat.

Eating without meat is much worse than being like two fools or something. For a pure foodie. Image or something. It's really a floating cloud. It's not meat to eat. It's going to be a fart.

It's a lot more done. Three foodies are doing this kind of work now. It's very familiar. Place the elbow directly into the large colander. Keep pouring over the hot oil one by one. It can also have a frying effect. In terms of danger, it is much less.

The elbow is fried. Remove excess oil. Start the next process.

On the recipe. When it comes to one step. Generally speaking. Place the fried elbows in a large bowl. But to Chef Ann. It had to be changed to put the fried elbows in a large basin...... Joke. Two elbows. Where to find a bowl that big.

Right. It's two elbows. Same as the first steps. The six elbows are to be handled in three pots this time...... The basin also has volume.

Two elbows in a basin. Add the green onion and ginger. Salted salt. Soy sauce. Then fill the bowl with broth. Didn't elbow it. Then put the pot in a boiling steamer to steam.

Steam three large pots together. Steam for about an hour. Steaming until the bones are defleshed and rotten.

An hour is actually about cooking a big dish. It's not very long. But right all the time. Foodies who have meat in their hearts and minds will talk about it. It's too, too, too long.

Especially during this long hour. The one that keeps coming out of the steamer. The more fragrant it is. The aroma of meat is getting stronger and stronger. Persistent. endlessly teased the countless hungry worms in the stomach. It's a wonderful thing. Delicious and brutal torture.

Three foodies. From Jiang Jieyun to Jiang Chengzhuo to Zhao Zhenxu. The three guys are completely devoid of their usual shrewdness. One of them moved a chair around the stove. Tag after. It's like sitting on a pegboard under the buttocks. That's called a restless seat. Keep twitching your nose vigorously. or with your eyes closed. Or half-squinted. Blurred gaze. The expression was in a trance. The larynx rolls from time to time. Take a mouthful of saliva.

To put it nicely, it's an addiction. To put it mildly. It's like being addicted to drugs.

The bad-hearted Chef Ann likes to see them the most in their embarrassing bear-colored manners. In fact, Jiang Jieyun and Zhao Zhenxu are not wrong. They were seen gathered in front of the pot. The face is full of stupid looks that have not seen a meat star in 800 years. As a chef. Ahh It's really full of achievements~~

Chef An, who thinks he has made remarkable progress in photography, takes out his precious camera and shoots at the three hungry wolf-like predators.

That's right. Two more from this angle. Especially for their three pairs of glowing green eyes. Be sure to highlight it.

Not. Maybe in the long run. She can be coveted as the main subject. Take a photo series. Although at her current level. This so-called photographic series. It's likely that you just shoot it yourself and flip it over to relieve your boredom. There is no possibility of publication at all.

But. She first studied photography. It's just to record some good memories. And the various expressions and demeanors of people who covet delicious food. Isn't it just a happy picture that makes people smile?

That's right. Stretch along this line. She can also write a series of essays along with the photos taken. Tell a wide variety of food stories. The protagonist of the story can be the food that makes people feel happy. It can be the person who eats these foods. It can also be the people who make these delicious foods......

In the lingering aroma. Enron holds the camera in his hand. Lost in thought. Slightly drooping under the eyelashes. There is no stopping the glittering brilliance that flies through the eyes.

An hour of time. Just Enron bowed his head and thought. Foodies gather around the stove. The aroma that surrounds the nose is frequent, and the frequent "breathing and breathing" finally ends.

Enran fell into his own thoughts. Naturally forgot to look at the watch. But. Do not worry. The eyes of the three carnivores were constantly competing with the clock on the wall. I can't wait to use something to drag the pace of time faster. Hurry up again. Now it's easy to see that it's finally time to lift the lid and get out of the pot. Naturally, they are all brave and positive. Jump up and turn off the heat. I am busy and do not fall to lift the lid of the pot. There is also a way to call Chef Ann to hurry up to the next step.

"Ho ......" An Ran suddenly came back to his senses from his thoughts. As soon as I raised my eyes, I saw that it was too close. And it appears magnified by one. Almost to the face in front of you. I was taken aback.