Then, Peng Peng also washed a piece of pork belly and put it on another plate.
Ling Rui nodded, "I will use two pieces of pork belly later and make a handful of pork together to see if you wash it and I cook it, or if there is no difference between the two."
Peng Peng nodded vigorously. In fact, he didn't think that washing just one dish required so much attention. But Ling Rui said there was, which meant that it was very likely. But he didn't see the results.
I don’t believe it, because it’s too suspenseful.
Not only Peng Peng didn't believe it, but also several other people didn't believe it.
"Brother Rui, is there really such a big difference in washing the vegetables?" Zifeng asked, "Then when we usually work in the mushroom house, we wash the vegetables..."
"How well you wash the vegetables will have an impact on the taste after cooking, but it will not be too obvious." Ling Rui thought for a while and explained, "So, people may not pay attention to it." But in fact, because
All the ingredients in the Mushroom House are upgraded. The upgraded ingredients are automatically upgraded to a perfect quality by the system, ignoring the damage during the washing process, so everyone cannot eat them at all, even if there is damage during the washing process,
Those of you here may not be able to eat it.
After washing the pork belly, Ling Rui cut two pieces of pork belly into pieces, and then marinated them in bowls. "Look, the seasonings I added and the marinating method are all the same. We won't be able to eat a handful of meat at noon.
But at night, you can taste the difference."
The marinated pork belly was put aside by Ling Rui. Anyway, it would not be cooked at noon.
Of course, for Ling Rui, the cooking time is usually controlled within two hours, and in order to have better shooting effects, everyone now listens to the photographer's instructions, except Ling Rui.
After listening to Ling Rui's words, everyone nodded and wanted to know if the matter of washing vegetables was so suspenseful.
Later, Ling Rui continued to teach Peng Peng how to wash vegetables, "The biggest purpose of washing vegetables is to wash away the stains on the ingredients without damaging them as much as possible."
"Let me ask you, which method will cause less damage to the ingredients, washing vegetables directly under the faucet or washing vegetables in a basin with water?"
Peng Peng opened his mouth wide and thought for a moment, "Put the water in the basin."
Ling Rui nodded, "The water coming out of the faucet carries more or less pressure. Such pressure impacts the surface of vegetables and can easily cause damage to the leaves of vegetables."
Peng Peng nodded in realization, "What about the taste?"
"We can give it a try later." Ling Rui said while washing the chrysanthemum. In the pool, the water was rotating, and the stems of chrysanthemum leaves floating on the surface were scattered like flowers in the water. "Generally speaking, ingredients like this are...
If it is washed, it will lose its flavor, and if it is not washed, it will be difficult to remove the dirt. Of course, many people may think it is nothing. In fact, after the dish is ready, there will be a very subtle difference. People who do not pursue perfection can ignore it. "
"Ah, Brother Rui, I understand, do most green leafy vegetables have such characteristics?" Peng Peng asked.
Ling Rui nodded, "Indeed, most green leafy vegetables have such characteristics."
Gently fish out the washed chrysanthemum and place it in a draining basket. "Actually, chrysanthemum like this has already been damaged during transportation. Therefore, when we wash vegetables, we try not to add new damage."
.”
Peng Peng continued to nod.
Afterwards, Ling Rui continued to teach Peng Peng how to wash vegetables, what techniques to use, and how to bring out the unique taste of each ingredient.
Although Peng Peng studied seriously, he did not understand it all at once.
Even the three girls next to me were eager to give it a try after seeing such a scene. They really wanted to know whether it was as suspenseful as Ling Rui said.
Forget about the meat, it seems to make sense.
But vegetables, aren’t they all the same?
The ingredients have been washed, cut, and prepared. Except for the pork belly, Ling Rui used gourmet points to upgrade all other ingredients. Teaching is one thing, but eating, especially with his wife, is another thing.
Son.
Slice fresh ginger and place it on the bottom of the casserole, then put the whole black-bone chicken into the casserole, add salt, pour in two bottles of beer, cover, light the fire, and simmer the chicken soup.
"For lunch, Peng Peng will make an all-purpose dish, tomatoes and scrambled eggs first?" Ling Rui said, looking at Peng Peng, "Then we will make another one, Mapo Tofu, as a practice, how about that?"
Peng Peng nodded happily.
But An Ge's expression changed, because these two dishes were her favorite dishes... If Peng Peng cooked them, could she still eat them?
"Of course, I will also make one, with the same ingredients and the same steps, and then compare it with what you made, so that you can think about what you did wrong." Ling Rui looked at An Ge's face and knew that An Ge was there.
say what.
"But what if my brother's cooking doesn't taste good..." Zifeng asked with his eyes wide open.
"Oh, call your team over and finish eating." Ling Rui replied.
other people:……
…
"Yes, after frying the eggs, put them out separately first." Ling Rui instructed Peng Peng, "Be sure to fry the tomatoes before frying the juice. Then put the fried eggs in and stir-fry evenly so that each
A piece of egg is dyed with tomato juice, and then sugar and salt are added. Of course, personal tastes are different, so you can add sugar as you like."
Peng Peng nodded and started his own journey of tomato scrambled eggs.
…
"Ma Po Tofu is a little more complicated, but in fact, it's not that complicated." Ling Rui pointed to Peng Peng, "Whether it sells well or not depends on the final thickening."
Peng Peng nodded and gently stir-fried the tofu in the pot.
…
Ten minutes later, Peng Peng's two dishes were taken out of the pot and set aside. Because the weather was hot, there was no need to worry about the dishes getting cold.
Then, Ling Rui took over the kitchen and quickly cut the ginger, garlic, and chili peppers. After heating the oil in the pan, he added the ginger, garlic, and chili peppers and sauteed until fragrant. "Zhila!"
The fragrance explodes.
Ginger, garlic, and chili peppers simmering in oil.
Then, Ling Rui added the clams that had spit out the sediment, kept the fire high, and continued to stir-fry. Slowly, the clams bloomed one by one.
"Clams originally live in sea water, so most clams have a salty taste. If you add soy sauce, don't add salt, otherwise it will be too salty."
After adding some soy sauce and cooking wine, Ling Rui opened his mouth to explain.
On the side, Peng Peng nodded, but his throat couldn't stop rolling. This was too delicious.
"Ahem, I suddenly felt so smart that I ordered a kilogram of clams." An Ge looked up at the sky.
"Okay, okay." Reba patted An Ge's shoulder excitedly, "You can eat more later."
Zifeng also swallowed his saliva. No matter when he watched Ling Rui cooking, he couldn't help it.
Soon, the spicy fried clams came out of the pot. Ling Rui washed the pot, added water to the pot, and closed the lid. After the water boiled, put the shrimps with the shrimp lines and tails removed into the pot, and added a little cooking wine.
, cover the pot.
After blanching, remove the shrimps and drain them.
Rinse the pot and pour oil.
After the oil is hot, pour the prepared minced garlic into a small bowl and sauté until fragrant. Then pour in the drained shrimp and add an appropriate amount of salt, soy sauce and cooking wine to taste.