And yesterday I didn’t put it like this when I added starch and water. I added some of it first, and then stirred it while adding starch and water into it with an appropriate amount.

It is like adding water when cooking too much salt, and adding salt when it is light.

It is just right in mixing, but the aging is just right in proportion to the starch, water and oil.

One-time work.

Sure enough, after Chen Nian stirred and grabbed it thoroughly, he pinched a piece of meat slices and hung it honestly on the meat slices.

The thickness is just right.

Although it is liquid, it does not flow downwards.

The paste has been made here, and the next step is to prepare additional seasonings.

To be honest, Wang Chuang was a little convinced when he came here, because the operation of adding water and starch just now opened his eyes. It was a pity that Chen Nian came to the forest ranger.

Such people should be a chef.

Think about it, when others were still mixing water and starch bit by bit, this guy just cut it out and poured the appropriate amount of water and starch in and started to grind it evenly.

This is more efficient than others.

Actually, this is the first time I have done it.

Just so skillful.

While taking the seasoning, Chen Nian took another small bowl and added two spoons of white vinegar, appropriate amount of soy sauce, and a small spoon of salt.

"I remember there is also MSG. This thing must be tidied in!" Wang Chuang reminded.

Of course, Chen Nian remembered this step, and reached out and put some MSG with a spoon, and threw it into the ingredients.

Although MSG must be added in Wang Chuang's mouth, these are just supporting roles, and the real protagonist is still Bai Suan.

Add two tablespoons of sugar and make the color look much lighter.

And the density also became larger and began to get a little thicker.

Stir the sugar thoroughly and crush all the sugar cubes originally condensed in the bucket due to humidity 2, and pour some sesame oil and conditioning oil into it.

Seasoning oil, which is the oil used to stir-fry onion, ginger and garlic, has the same meaning as broth.

After all these are ready, we finally reached the final stage.

Making pot buns of meat.

That must be done with wide oil.

After all, this step is frying, not frying.

However, for them, although a lot of oil is used to make pot bun meat, the oil will still be saved again afterwards. It will not be wasted when you use it next time.

It tastes delicious, but sometimes it has to be paid.

After the oil was almost warm, Chen Nian picked up the meat piece by piece with chopsticks.

First put the front end in, then swing it left and right twice, and then completely put the meat inside.

Because there is a layer of white paste hanging on the outside and it is just right, after putting it in the oil pan, a lot of bubbles appear around the meat, and the layer of batter on the meat also begins to bubble.

One by one, it's like a game who's blowing bigger.

But Chen Nian waited for a long time but couldn't see the meat of the pot of bread changing color. Now three or four minutes have passed.

But there was no way Chen Nian had to continue waiting.

As time goes by, the meat of the pot dumplings still has not changed much.

But Chen Nian saw the meat in the pot getting dryer and dryer. If it was cooked, it would definitely be cooked, but if it was fried at this time, it might be overturned.

So Chen Nian had to take out the pot of pork buns.

After one posture is in place, you have to go through a simple stir-fry and change to a new posture.

Add a little oil to the pot, then add the scallion, ginger, garlic, shredded radish, and chopped coriander stems. After stir-frying the eggs, add the fried slices of meat that have just been taken out of the pot.

Stir for two and pour in the same handful of the sauce you prepared before.

The purpose of this is to hang all the sauce on it, and it keeps stir-frying. Chen Nian is interested in showing off his skills, but he is using a large iron pot that can't be lifted. If it can really be lifted, then

But it was Xiang Yu who was alive and Lu Bu was reborn.

Finally, add some erectile dysfunction and struggled for a few moments.

It's time to come out.

High-end ingredients often only require the simplest way to cook, but Chen Nian feels that this kind of ingredients that don’t look very high-end, but it is not worry-free at all.

However, Chen Nian has already figured out the overall steps, so if you want to put them in the restaurant, many steps can be prepared in advance.

But Chen Nian felt that there were still a few places when he was making pot buns today.

Because the finished product made by Avana doesn't work well, although most of the steps are fine, Avana always feels that there is something that doesn't work well.

At this time, Wang Chuang had prepared other ingredients, and Chen Nian put the pot of pork on the table.

This is the case with the pot of pork buns and pork, you must have some wine.

So this time, Wang Chuang took out his treasured ginseng wine, but this time he was just to serve it when eating pot buns, so they didn't plan to drink too much.

As the chef who makes this dish, Aged naturally has to taste it for the first time.

This is the first action you need to take when learning to cook with your master as an apprentice.

It means that after the apprentice prepares the dishes taught by the master, he has to eat it himself and first talk about his own problem.

Then the master took a bite and pointed out whether the apprentice's feelings were correct. If the apprentice had something to say, the master would make additional explanations.

As a result, Chen Nian put the pot of pork into his mouth and ate it, and immediately felt that the meat was hard.

No wonder I always feel something is wrong when I make it. The hard meat means that the pot and dumpling meat have failed.

Normally, the pork with buns should be crispy on the outside and tender on the inside.

Wang Chuang also took a bite and frowned.

"It's OK to hang it, and the taste is good, but the meat is hard, do you know why not?"

Chen Nian thought about it.

Is it because the frying time is too long?

No, now look at the color of this plate of pot dumplings, which is much worse than what Wang Chuang made before. The color of pot dumplings made by Wang Chuang yesterday is so beautiful.

I had fried it for a while before I could barely make the meat with a little color.

"Is it because the fire is not big enough?"

Chen Nian traced the roots and thought of this, but Wang Chuang shook his head after hearing this.

"What does this have to do with other people's fire? If you can't get rid of shit, do you still blame the pit?"

"The fire produces normal fire, but when you fry it, there is too much meat at once, so the temperature of the oil cannot rise at once, and the temperature cannot rise, and your pot bun cannot change color, and you want to let it go

The pot buns are colored again, so they can only keep frying, and the result is now.

Besides the lack of temperature, there is another problem, that is, I see that you can cut the meat very thin when you cut it, but I saw that you cut it in a silky way,
Chapter completed!