Chapter 880: Why not be a fish-flavored eggplant? ! (seeking a monthly pass)

Felice was reddish by the burning eyes of Magna, but the joy in her heart was hard to suppress.
Throughout the afternoon, she was feeling and looking for that tipping point, failing again and again, and then more deeply understanding the characteristics of the spices, finally found the so-called critical point this time.
It was a very special feeling. It was a point in the heart. At that moment, a sound suddenly sounded in her heart, telling her that it was ok, and then she stopped the action.
"You have mastered the sauce sauce sauce, the other two sauces, etc. I will teach you next time, now I teach you how to grill skewers." Meg got up and walked towards the kitchen, and Felice quickly put away her smile and followed. Into the kitchen.
The skewers are technical, the control of the fire, a lot of tips for flipping the skewers, what kind of timing to brush the sauce, how to judge the grilled skewers just right... these techniques can be done by time. It is a test of the chef's eyesight and experience.
The process of cutting beef into small cubes and skewers of beef, Felice learns effortlessly, and has magical help. The efficiency is much higher than that of McGonagall.
In order to train her, McGonagall let her all the beef she needed to use this evening. By the way, she cut a few large pots of ingredients, and she was famous for her training:
"This is simply cutting Ji." McGonagall looked at the ingredients that fell in the big basin, smooth and smooth cuts, and the size was not bad, then look at the film that was surrounded by the blue wind blade. Can not help but sigh in my heart.
Originally required for McGonagall to prepare two hours of ingredients, Felice was all half an hour.
Then Meg began to be satisfied with the Feili Roast Beef Skewers.
McGonagall is very detailed, whether it is the superiority of skewering, the temperature zone of the grill, and how to judge the timing of the next step from the color and change of beef.
Although the details are detailed, but Meg is clear, this is definitely the level of for the newcomer who first touched the skewers, not to mention the perfect skewer that makes him satisfied.
At the beginning, he used dozens of days of uninterrupted practice to bake the skewers that satisfied the system, which was still based on his perfect experience.
Of course, he has the patience to wait for Felice. It is not an easy task to train a chef. He is already a genius with a solid foundation and a very talented talent.
Felice listened carefully all the way, but just listened to her and realized that this step of baking and the previous sauce were not a difficult level.
"The steps have all told you that when you can bake the same beef skewers, you will succeed." Two of the roast beef in the handle of McGonagall was handed to Felice, and he was Biting another to walk outside the kitchen, Felice gave him a successful reduction, and the preparation of the ingredients was liberated for most of the time, and he could rest for another hour.
Felice looked at the roast beef skewers in her hand, and the rich sauce was accompanied by the smell of beef. This sauce was the bowl she had just blended, and the beef was bought before they went to the market.
Crystal clear and transparent fat like a small crystal is usually set on the beef, the sauce brush is very fine and even, the surface of the barbecue is light and shiny, it looks very delicate.
After hesitating, Felice still opened a small mouth and bit a piece of beef.
The beak bites open the beef grain, and the thin eyebrows are lifted up. The fragrant sauce and the gravy flowing in the beef instantly wake up the taste buds, gently chew, and the gravy splashes in the mouth. Collision with the sauce and seasonings, incredible taste, as if a bonfire ball blasted in the mouth, and then turned into countless bonfire balls, the delicious explosion.
Felice is chewing more and more, the more frequent the fragrance bursts, so she can't help but chew faster, then it becomes an interesting cycle, and she can't stop until she swallows the meat into her stomach. There is still a rich and delicious sauce that is unforgettable.
This time, eating roast beef skewers is a little different from eating at noon. Felix is ​​more aware of how the seemingly ordinary sauce contains the wisdom of McGonagall. The taste of beef is based on proficiency. The baking technique, and the unique sauce, reveals the wisdom of McGonagall.
A string of roast beef was quickly eaten by Felice, and she licked a little sauce on her finger. Her eyes were full of fighting spirit.
Looking at McGreg, who was writing on the paper in the restaurant, took a deep breath and picked up a bunch of beef skewers at hand.
"..."
"..."
"It's better to be a fish-flavored eggplant?!"
After slashing out the countless names on the paper, Meg's eyes suddenly lit up, brushed a few words on the paper, and then circled them.
This dish of fish-flavored eggplant is also one of the best things about McGonagall. In addition to the grilled eggplant that is necessary for the food stalls, it is a delicious taste.
At the small restaurant in Sichuan and Sichuan, McGonagall had a fish-flavored eggplant that was reminiscent of him. It was not authentic, but since then, he has not eaten more delicious fish-flavored eggplant. .
He later made a special trip, and the community was demolished, and the flyhouse was unknown.
However, because of the taste of delicious food, McGonagall rose up and asked a few words about the boss's practice of fish-flavored eggplant. The boss was also frank, and he simply said what he had done. He thought about it carefully and remembered the steps.
However, if you want to make a food, you only know that the materials and steps are not enough, the amount of seasoning, the control of the fire, and the most important practice of bean paste!
The most important excipient of fish-flavored eggplant is bean paste. This kind of seasonings are placed on the stoves of every household in Sichuan and Chongqing. It is one of the most important spices in Sichuan cuisine. In the eyes of many Sichuanese, it seems that cooking is not one. Spoon bean paste, this dish is not perfect.
Heat the oil, add a spoonful of bean paste into the pot, suddenly the scent overflows, the fried dish tastes thick and long, the aftertaste is lingering, and the aftertaste is endless.
Whether it's fishy eggplant, green pepper, or fat, Dongpo elbow, this spoonful of bean paste is essential.
And making bean paste is also a must-have skill for mothers.
As a dad, McGonagall did not master this skill.
However, as a Sichuan food lover, I also dissed many Sichuan food restaurants. In order to make myself look professional, the basic thing of bean paste is still known. I have been to the county several times. I have seen the restaurant owner doing Douban. Sauce, but didn't ask for recipes, now only remember some ingredients and steps.
Looking at the steps and ingredients just written on the paper, McGonagall sighed: "The information that I know now...is equal to zero, five days before the start of the competition, I don't know if I can make a copy. The perfect fish aubergine."