Chapter 155: Three dishes

Chapter 155 Three Dishes
Fortunately, the kitchen has all the ingredients, even the chicken is processed, and it can be used directly.
"Have you bought dried mushrooms?"
Jiang Lin glanced at the guy in a blink of an eye, and the guy quickly said, "I'm going to buy it. It's a bit difficult to buy. I have to wait a while."
Lin Xiaoye glanced at her, then she should do the hairy blood first.
They prepared the duck breast first. They didn't prepare the duck blood either. This time they won't let the duck blood. In addition, they took out the pork belly, pig intestine, pork, day lily, fungus, lettuce, and bean sprouts.
"Huo Li, help me prepare some condiments."
"Yeah." Huo Li immediately mixed green onion, ginger, garlic, salt, dried chili, pepper, oil, cooking wine, bean paste, and sesame pepper as written on the paper.
The ingredients here are complete.
The main reason is that Jiang Lin didn't know what kind of dishes Lin Xiaoye was going to do. He was afraid that the seasonings would not be enough, so he sent people to the town to buy all the seasonings he could have.
Later, Lin Xiaoye cut the duck meat into chunks, put it in boiling water, and then cut off the roots of the soybean sprouts, sliced ​​pork, cut lettuce into strips, stamens of yellow flowers, and sliced ​​dried pepper into sections. .
After all these are prepared, it is time to prepare the primer.
In addition, start the pan, add the bottom oil, and when it is 50% of the oil temperature, add the bean paste and stir fry, stir-fry the red oil, then add the pepper, green onion, ginger, garlic and fry the aroma, and then add the appropriate amount of stock.
Waiting for the boiling time, Lin Xiaoye began to prepare the ingredients for Kung Pao Chicken.
First cut the chicken into cubes, then prepare the peanuts, cucumbers and dried chilies.
Also prepare the condiments, salt, soy sauce, balsamic vinegar, sugar, sauce, garlic mash, starch, white pepper, pepper powder, cooking wine.
Immediately put the diced chicken in a bowl, add salt, white pepper, cooking wine, oil, and starch, stir well and marinate.
At this time the base material of Maoxuewang was also boiled.
So let the cooking wine, sugar and salt taste better. In fact, it's best to add a little chicken essence to this, but it's not there now.
Immediately add other chicken, pork, etc., and wait for it to boil, then put bean sprouts in the bowl for garnish.
Stir-fry the dried chili shreds in oil to create a fragrance, and pour it on top.
A hairy blood is finished.
"Now, this is blood. Have you seen the steps and methods? Let's try it first."
As soon as they smelled the smell of this hairy blood, the chefs and Jiang Lin stared at the pot of hairy blood in her hand and swallowed.
They really have never smelled something like this before.
Jiang Lin took it, let the chefs taste it together, and his eyes widened.
One of the cooks couldn't help but exclaimed: "Fragrant! It's so fragrant!"
And the other one hurriedly nodded, the last one was too late to say anything, just taking food to his mouth.
Jiang Lin quickly praised Lin Xiaoye.
"You can only think of this kind of thing."
As long as there is this thing, will he still worry about no guests tomorrow?
While they were eating, Lin Xiaoye hurriedly made his own Kung Pao Chicken.
Once all the condiments are ready, we are ready to cook.
First, put the marinated chicken in a pan and fry 70% to 80% until it becomes white, then add dried chili and pepper to fry the flavor, then add the sauce, and fry until it is thick and dry. Finally, After cooking, sprinkle with peanuts.
Jiang Lin and the others are still enjoying the hairy blood, and Lin Xiaoye's Gongbao Chicken is ready.
They turned their attention to the Kung Pao Chicken. The aroma of this dish is not as strong as the hairy blood, but it is also extremely fragrant.
Jiang Lin stared at the Gongbao Chicken with wide eyes.
"This is Kung Pao Chicken?"
I took a look, and there were really only chicken, cucumber, and a little peanut in it. These three things were originally extremely ordinary, but in the hands of Lin Xiaoye, they could be so beautiful and fragrant. I want to taste it. It must be pretty good.
"You taste the taste first." Lin Xiaoye said.
Jiang Lin glanced at her excitedly, picked up a piece of chicken, tasted it, and nodded suddenly.
"How did your chicken do it? Why is it so tender?"
Lin Xiaoye smiled and said, "Didn't you see it just now? You will know when you do it yourself later."
After speaking, Lin Xiaoye asked: "Did the mushrooms come?"
The guy shook his head with a look of embarrassment: "No, I've searched all over this town. There really is no one selling shiitake mushrooms."
Lin Xiaoye's eyes darkened.
People here really don’t know how to eat. Shiitake mushrooms are a good thing, and they are so delicious, but many people don’t know what shiitake mushrooms can eat.
But today she doesn't want to waste time here. Since this shiitake mushroom is so difficult to buy, then don't want this dish.
Thinking about it, Lin Xiaoye said, "Well, why don't you change a dish."
Hearing the sound, Jiang Lin was naturally happy. After all, if he really made stewed chicken with mushrooms, he would think it was okay, and he was afraid that the guests would not dare to eat it.
Lin Xiaoye looked around in the kitchen, and finally saw the tenderloin and tomatoes, suddenly a flash of inspiration.
"Then I'm going to make a sweet and sour pork loin. I didn't make a recipe for you beforehand. You have to read it carefully."
This dish is very popular no matter where it is, and I also like it very much. It will sell well when I want to come.
Soon Lin Xiaoye began to prepare.
First cut the tenderloin into equal pieces of laughter, then place it underneath with a chopstick, slice it horizontally and slice it vertically, without breaking the bottom.
Then use salt, white pepper, egg white and juice to prepare the chopped tenderloin.
Taking advantage of this time, start preparing tomato juice.
Put the tomato in boiling water for a while, peel off the outer skin, then place it in a pan and roll it and stir-fry, then add a little sugar, stir and stir constantly, add a little water from time to time, not too much After a while, the tomato juice is ready.
Then, stir the marinated tenderloin shreds with dry starch, shake off the rest of the starch and set aside.
Then pour oil into the pan and burn it to 80% heat. Put the tenderloin in a colander, immerse it in hot oil, and quickly fry it. After removing it, fry it again. The tenderloin should not be fried for too long. It is very hard and not tasty, and it is crispy on the outside and tender on the inside when it is right.
Put the fried tenderloin on a plate for later use, then add some sesame seeds to the water starch, then put the ketchup you just made in the pot, add a little sugar, half a bowl of water, boil it together, and cook for more Thicken in one minute.
The last step is to pour the thickened tomato sauce on the tenderloin.
Lin Xiaoye satisfactorily held the sweet and sour pork tenderloin in her hand, and smelled it first, and her saliva suddenly came out.
To be honest, this is the first time she has made sweet and sour tenderloin by herself. It was a little surprising to be able to make it like this.