I am the cook, but I am Li Er's son-in-law

Of course, he quickly figured out the reason for such a state.

One is that I didn't color it myself.

Secondly, there is too much rice noodles.

It seems that in this sauce, rice noodles are not the key factor, its role is only to play a series role, and by the way increase the taste in the sauce?
Looking at the sauce that had cooled down in the pot and really solidified, Yin Xuan sighed, and poured these things into the swill bucket—these things are not considered waste, and can be used to feed pigs.

Their own swill is very popular. Like other restaurants, a bucket of swill can only be sold for three to five yuan, while their own swill can be sold for ten yuan.

There is enough oil and water, and the meat can still be seen. One bucket can hold up to three buckets.

Start the pan again, this time only put a little oil that can cover the bottom, put the onion, ginger, and garlic into the oil pan, fry until crispy, remove the residue and throw it into the swill bucket, and then add another meal for the pigs.

This time, only a small amount of rice noodles was added, and the aroma in the rice noodles was cooked and fried, then the water starch was added in batches, and boiled until it became sticky.

The state of the whole sauce was right, Yin Xuan took another sip, and the taste and texture were almost the same.

There are of course flaws.

However, this is no longer a process problem, but a material defect problem.There is no dried chili, and the aroma of some chili is missing. Although there are a lot of spices in the rice noodles, it is rice noodles after all-the rice is the key, and the spices are the auxiliary, which leads to the lack of fragrance here.

I will add these materials later when I have them.

Yin Xuan filled this small pot, but did not stop there, no matter it was due to the professional ethics of a chef, or his own personal habits over the years.

He was going to try a few more times and fine-tune the formula.

Even if this sauce has been able to conquer the tongue coating and taste buds of Tang people, a chef who does not want to be a super chef is not a good chef!
Except that Zhou Xiaosan and the others came over for dinner halfway, and Yin Xuan cooked for them, the rest of the time, Yin Xuan spent thinking about the sauce recipe.

You can't use lard, it's too greasy.

You can't add fermented soy beans, which unexpectedly doesn't match the sauce at all.

You can put some oyster sauce and a little sugar.

What surprised him most was that adding mashed potatoes turned out to be extremely effective.Adding cooked mashed potatoes mixed with water starch can not only add some aroma of potatoes to the sauce, but also play a role in coloring.

The cooked sauce is no longer a dull color, but has some bright yellow.

It opened his mind.

When you unlock corn and pumpkin in the future, you can try these two things, especially pumpkin. In terms of coloring, no vegetable is better than pumpkin.

After confirming the recipe, Yin Xuan cooked some more sauces.

Take out the pork belly, potatoes, green peppers, and eggplants.

There are two ways to fry pork.

One is to slice the pork belly and fry it directly in the pan, and the other is to string the lean meat left over from the lard boiled just now into small skewers, coat it with a layer of water starch, and then fry it directly in the pan.

Yin Xuan prefers the latter, with a thin and crispy coating and tender meat inside.

The potato frying method is simpler and rougher. Slice the potatoes, wash off the starch on them with water, and fry them directly in the pan. He slices them very thinly, so that the fried potato slices will be more crispy.

The green peppers are fried directly in the pan. Of course, some people like to wrap them in a layer of coating. The taste of these two kinds of frying is different, and the latter can better maintain the flavor of green peppers.

Yin Xuan used both methods.

He and Li Lizhi are more able to eat spicy food, and tend to prefer the second type, while Yin Lulu can't eat spicy food, so only the first type is fine.

The eggplant is sliced ​​in the same way, wrapped in a thin layer of batter, and when the batter is golden and crisp, you can take it out to control the oil.

What makes Yin Xuan feel the most pity is that there are no bananas at home.

Bananas are coated, fried and then dipped in a spicy and salty sauce.It sounds like a dark dish, but it is actually a very special kind of food.

He is also not sure that Datang does not have bananas yet, although Datang does have something called "ganban", but he has never seen it with his own eyes, and he is not sure whether that thing is bananas.

If it's about the same, you can buy it and fry it to eat it to relieve your cravings.

After deep-frying two plates full of skewers and pouring thick sauce on them, Yin Xuan walked out with them.

Li Lizhi had long been curious about what Yin Xuan was researching, and the scent wafting from the kitchen should not be too strong, although people are full of food at noon, they don't have much resistance to gourmet food.

The brain sends the message of satiety early.

But the hands and mouth don't have a stomach, so how can they feel full.

Now seeing Yin Xuan coming out with new food, he was excited and threw out a small three.Jiu'er stared at the three, and ran out of the only single card left in her hand in embarrassment.

Having won too much, Jiu'er panicked.

Her mother has always taught her to bear what she should endure, to give in when she should, and to suffer a loss is a blessing.

But it ended up playing cards with Li Lizhi. Up to now, there were only seven little turtles on her face, and nearly 20 little turtles had crawled on Li Lizhi's face.

She wanted Li Lizhi to win, at least she couldn't let Li Lizhi lose so badly alone.

But she found that it was too difficult to lose to Li Lizhi, even more difficult than simply wanting to win.

Just like now, when Li Lizhi threw a three, she happened to only have one single card left in her hand, so she couldn't just ignore it, the desire to lose was too obvious.

Mother taught her that if you want to please someone, you should not show too obvious a fawning gesture, otherwise you will be looked down upon.

With tears in her eyes, Jiu'er won again.

Li Lizhi realized later that Jiu'er had finished playing the cards in her hand. She sighed and muttered, "Ah, I lost again. Today's luck is really bad."

As he spoke, he closed his eyes and raised his face.

This time, she and Yin Lulu were farmers, and each of them had to draw a little turtle on their faces.

Jiu'er picked up the brush and began to draw. She had some basic skills in meticulous painting, and the little tortoise she drew was cute - at least a little cuter than the snapping turtle drawn by Yin Lulu.

The touch of the brush disappeared from her face, Li Lizhi couldn't wait to open her eyes, and looked at the fried skewers on the table: "Brother Zhengyang, what is this?"

Yin Xuan replied: "This is fried skewers."

Fried skewers?

Li Lizhi was a little puzzled.

She understands "fried", and Datang also has this kind of cooking technique.But deep-frying is a very luxurious thing, even for her, she can only occasionally eat sanzi-this is a kind of food similar to deep-fried dough sticks.

However, Li Lizhi didn't like it. The untreated animal fat would inevitably have some irritating and foul smell.

But what about skewers?

Are these fried things called "strings?"