The water is boiling, the lid is opened, Lan Ting pours the cut square pieces of meat into the pot, stirs with a spoon, and slowly foams at the white foam. When the pieces of meat turn white, remove them and place them in a bowl.

"Is this making braised pork?" Sun Jing saw that the pork was not peeled, and the blood was removed, and he remembered the method of braised pork.

"Braised pork, I definitely don't make it if everyone makes it. Lan Ting laughed.

At this time, Qi Chu came back from outside, and he didn't know when he went out. Holding the vermicelli he made with Lan Ting yesterday.

Xu Jinyu knew what it was, but the others had never seen it, so he looked curious, leaned up, and each person took one, just like Xu Jinyu yesterday, biting it off, chewing, "Phew!". Spit it out, his face full of disgust, "What is this, so hard, so unpalatable?"

Xu Jinyu explained with a smile: "This thing is called vermicelli. ”

"But it's not pink, is it?" Master Chen rubbed his eyes, "It's obviously white." ”

This is the same as what Xu Jinyu asked yesterday, and her answer is the same as Lan Ting, "It's not pink powder, but potato flour." ”

"Is this thing made of potato flour?" Sun Jing suddenly became interested, and looked at it carefully, it was as thick as chopsticks, white and a little transparent, each one was about a foot long, and it broke when he broke it with his hand.

Of course, he knew what potato flour looked like, but it didn't look like the vermicelli in front of him, "How the hell did it become like this?"

Xu Jinyu also thought about this question, recalling the scene of Lan Ting making vermicelli yesterday, could it be that the potato slurry that had just come out of the pot leaked through a small hole, and it was frozen like this because of the cold weather?

If it's frozen, it should melt when you bring it in.

Blink, recall, remember!

Yesterday Lan Ting took out a square piece of candy-like something, it was alum!

Alum and mashed potatoes are mixed and heated, then shaped through small holes, cooled to become vermicelli.

The secret lies in the white alum, Xu Jinyu's eyes flashed, "Lan Ting has added a very magical thing." She deliberately didn't say it was alum, just to let Sun Jing guess.

But Sun Jing marched and fought all year round, and he didn't have much experience in life. Even a chef who has been in charge for many years does not necessarily know that alum and mashed potatoes can be made into vermicelli.

This is Yan Han's unique stunt!

"I can't guess, my brother and sister tell me. "Sun Jing found that there were too many secrets on Lan Ting.

At this time, Lan Ting suddenly said: "Sister Yu'er, don't say it, this is an ancestral unique skill." ”

Sun Jingyi frowned and smiled: "Yesterday, when we closed our eyes and made oil squeaks, we said it was a unique stunt. Why is it that making vermicelli has become a unique skill today?"

"My family has a lot of unique skills, can't you?" Lan Ting looked like he was underbeaten, but Sun Jing couldn't do anything about him.

Lan Ting also brought dried radish yesterday, and now wash it and put it away for later use. Add water to the basin, take out a forgetful knife, grab a handful of vermicelli, look at each one into three pieces, and put them in the water.

Pour out the water in the pot, brush the pot, pour in a little oil, heat over low heat, add the green onion and garlic cloves, stir-fry until fragrant, and then pour in the white pieces of meat.

Still use low heat and stir-fry so that the oil evenly covers the meat pieces. Lan Ting is very patient, at this time, he is not in a hurry, the fire is easy to paste, until the white pieces of meat are fried until golden brown, the meat is fragrant, and soy sauce is added to color.

After a while, the meat is almost done, pour in the water, and take out the vermicelli from the basin. At this time, everyone noticed that the vermicelli had become softer and more transparent than before.

Finally, add star anise, pour some wine, cover the pot, seal the rim with a clean rag, and turn to medium heat.

Because it is sealed, there is no smell spilling out during the heating process, which makes everyone even more anxious.

Is it delicious or not tasty?

Originally, everyone believed in Lan Ting's craftsmanship, but I had tasted the vermicelli just now, and it was hard and astringent to swallow. So they were a little apprehensive in their hearts.

When white gas came out of the edge of the pot, Lan Ting took the rag and opened the lid.

At this moment, the aroma came out, just like the joy of a lover who had been separated for a long time, no matter how it was suppressed, the blood would swell and the heart tightened.

Doubt it anymore, it's sure to be delicious!

Lan Ting added the washed dried radish and salt, this time without a lid on the pot, the water was boiling, churning, the aroma became stronger and stronger, and the mouth of the hook was watery.

The color of the soup makes people have an appetite when they look at it, and there are oil flowers floating on it, so you can tell that the oil in the meat has been boiled out at a glance, and it must be fat but not greasy.

For a foodie, the most painful thing is not that you can't eat it, but that you can't eat it, and the most painful thing is that you can see it, smell it, know that the taste decides, and you can't eat it!

After boiling the pot for a while, Lan Ting picked up a piece of radish strip with chopsticks and put it in his mouth, "Well, it's good." ”

This made everyone impatient.

watched Lan Ting lick the chopsticks and said to himself, "It's a little light." ”

Then increase the heat, the water vapor rises, and the soup in the pot becomes less, so that the salt adheres to the surface of the food, and it tastes saltier.

"Out of the pot!"

Turn off the heat, take the pot and pour a large pot of vegetables into the pot, and the meat is soaked in the soup, which is bright in color.

Needless to say, everyone has already picked up the chopsticks and picked up the meat and eaten.

It is tender and delicious, the skin is firm, the fatty part melts in the mouth, and the lean part tastes better the more you bite it. It was too hot, and everyone gasped for breath, but no one would stop.

Then I tasted the radish strips, in the past, the military camp cooking, stews were boiled with water and salted, stir-fried vegetables with oil and salted, everyone can do it, and I don't pay attention to the taste at all.

But today, the radish strips, which are a side dish of Lan Tingjia, are so delicious that when you bite into the soup, they are meaty! Moreover, the air-dried radish strips taste very similar to meat, and if you eat them with your eyes closed, you will definitely mistake them for eating meat.

At this time, they found that Qi Chu didn't eat meat or radish strips, so he took a bowl of vermicelli and "sucked" like noodles.

Can this thing be delicious? Preconceived notions made them give up the noodles, but seeing that Qi Chu tasted so good, they finally mustered up the courage to decide to try it.

First, he picked up one, learned Qi Chu's appearance, sucked it into his mouth, and chewed it slowly.

"Huh?" his eyes lit up with an incredulous expression.

Then I picked up another one, this time more decisively and quickly than the last time, and ate it again!

"Oh my God, the best thing is vermicelli!"

So they couldn't control it anymore, and a few people couldn't wait to hold the pot and eat it in one go.

I suck! I suck!

The vermicelli is very bite, and it is not as astringent as before. If you have to describe this feeling, it's like you like someone, you have to chase this person, but she (he) is like you immediately, so she (he) becomes more and more attractive to you, and you chase harder and harder.

The process is blissful, a little excited, a little snickering.

"Hey, hey, you can't just eat and ignore me, the big chef, right?" Lan Ting laughed