Cell Repair

After thinking about it, Li Xue looked at the seasonings.

Cumin, spicy powder, balsamic vinegar, sesame oil, light soy sauce, peanut oil, all the seasonings in the world are available in the kitchen.

Wang Zhen saw it and felt relieved. After all, no matter how good his cooking skills were, he still couldn't make the taste he wanted without the help of seasonings.

After confirming that all the ingredients for cooking are complete, we started looking at it.

And Li Xue didn't know whether she was worried about Wang Zhen or wanted to watch Wang Zhen, so she just watched from the side.

When Wang Zhen saw it, he didn't say anything, but took out the lotus root, fungus, preserved egg and Hunan pepper from the refrigerator.

These three things are all used for cold dishes, and they are also the three best dishes to make among the eight dishes, so Wang Zhen plans to cook these three first.

First, after taking out the fungus, Wang Zhen soaked it in hot water, then turned on the spirit stone stove and started to boil the hot water.

Then, Wang Zhen picked up the kitchen knife, raised the knife with his hand, and when he put it down, the section of lotus root turned into a plate of lotus root slices as thin as cicada wings.

After the lotus root slices were cut, the water in the pot had turned into boiling water.

Wang Zhen took a look, poured the cut lotus root slices into the boiling water, blanched them for a few seconds, then picked them up and placed them in cold water.

Although raw lotus roots can be eaten directly, they have a somewhat astringent taste. However, once they are scalded with boiling water, the astringent taste will completely disappear. Moreover, after being scalded with hot water, the mucus in the lotus roots will be stirred up. Make lotus root more refreshing.

After the lotus roots were blanched, Wang Zhen started to make cold preserved eggs because they still needed to be cooled.

Different from other people's cold preserved eggs, Wangzhen's cold preserved eggs are prepared first.

First, he cut the Hunan pepper into small slices and put it in a small bowl. Then he poured in two-thirds of the light soy sauce, one-third of the incense and a little sesame oil. After it was evenly cooled, he put it aside for later use.

Then, Wang Zhen began to peel the eggs.

After peeling the preserved eggs, Wang Zhen cut them into pieces and put them on a plate. He poured the seasonings he had just made on top of the preserved eggs. Suddenly, a plate of green pepper preserved eggs with a unique flavor was ready.

Why do you do this? It's because after a few minutes of soaking, the spiciness of the Hunan pepper has been absorbed by the soy sauce and balsamic vinegar.

The preserved eggs made in this way are not only sour and spicy, but even the Hunan pepper tastes extremely spicy.

After the cold preserved eggs were ready, Wang Zhen asked Li Xue to transfer them to the table in the living room, while he started to make the second dish, cold lotus roots.

The lotus roots have just been prepared. Next, Wang Zhen found a small basin, poured the lotus roots into it, added coriander, chopped green onion, balsamic vinegar, a small amount of soy sauce, and sesame oil. After stirring, a plate of jade-colored cold lotus roots was ready. .

After the cold lotus root was ready, Wang Zhen asked Li Xue to move to the living room and start cooking the third dish.

The third dish is cold fungus.

After soaking in hot water, the originally dry fungus has all turned into fresh fungus.

Wang Zhen took it out, cleaned it, added cilantro, chopped green onion, soy sauce, balsamic vinegar, spicy powder, and sesame oil, stirred it, and a plate of spicy cold fungus was ready.

After finishing the three cold dishes, Wang Zhen started the fourth dish.

Wet stir-fried spicy chicken.

In many places, dried chili peppers are used to make spicy chicken. I think the spicy chicken made that way is more delicious.

In fact, the truly delicious spicy chicken must be wet-fried.

The first thing was the chicken. After Wang Zhen took out half of the chicken from the refrigerator, his true energy was shaken, and the bones and meat of the half chicken were immediately separated.

Then, Wang Zhen took out the bones, cut the chicken into even fingernail-sized pieces, added boiling water and ginger slices and cooked for two minutes to remove the fishy smell.

After it was done, Wang Zhen took it out, washed it, and set it aside for later use.

Then, while Wang Zhen was chopping small peppers, he turned on the stove and started to heat it.

After the pot was heated, Wang Zhen poured an appropriate amount of peanut oil into it, and then placed the chopped chili peppers in it and fried it. Suddenly, a spiciness began to spread everywhere.

Wang Zhen took a look and used his spiritual consciousness to control the spicy taste in the pot.

After the spicy flavor of the small pepper was completely integrated into the oil, he added the freshly prepared chicken pieces and stir-fried, adding an appropriate amount of salt.

In this way, with the stir-frying, the chili flavor that has been integrated into the oil slowly invades the chicken during the stir-frying process.

When Wang Zhen stopped, a plate of white and red spicy chicken appeared in the pot.

After the wet-fried spicy chicken was ready, Wang Zhen cooked it on a plate and asked Li Xue to bring it to the living room.

Wow, it's delicious.

Seeing the blink of an eye, Wang Zhen prepared four dishes.

Especially the wet stir-fried spicy chicken is particularly to Li Xue's liking.

So when the dish was served, Li Xue couldn't help but take a bite, and was immediately conquered by the deliciousness of the wet fried spicy chicken.

If it weren't for her parents, Li Xue almost couldn't help but continue to eat secretly.

After the fourth dish was ready, Wang Zhen started to cook the third dish.

Dry spicy fat sausage.

This dish is similar to the wet-fried spicy chicken, except that the shriveled spicy sausage will take longer to fry.

The intestines are cleaned directly. Wang Zhen only needs to cut them into one centimeter wide intestine rings, then wash them again and set them aside to dry.

Afterwards, Wang Zhen cleaned the pot, heated it, added peanut oil, and then added chopped red peppers for frying.

After the spiciness of the red pepper was completely integrated into the oil, Wang Zhen cut up the dried fatty intestines, poured them into the pot, and stir-fried.

Wang Zhen continued to stir-fry until the chili peppers and fatty intestines were semi-dry, then he stopped.

The fat sausage made in this way is spicy and refreshing, and the more you chew it, the more fragrant it becomes, making it impossible to stop eating.

After the shriveled spicy sausage was ready, Wang Zhen put it on a plate and asked Li Xue to carry it to the living room, where he began to stir-fry the sixth dish.

Spicy Pan-fried Tofu

Taking out the tofu from the refrigerator, Wang Zhen put the tofu in a pot, added water and boiled it.

Frozen tofu, because it is frozen, the original flavor of tofu has been frozen.

Although this does not delay cooking, the cooked food will lose a little flavor.

Therefore, Wang Zhen boils it in hot water first. In this case, the aroma of the tofu will be reactivated and the tofu will be more delicious.

After the tofu was cooked, Wang Zhen used a knife to cut it into four cubes the size of a dice.

Then, heat the peanut oil in the pan, put the tofu cubes in and start frying.

As for why the tofu is cut into such small pieces, it is because after a long period of experiments, Wang Zhen discovered that cutting the tofu into small squares is not only easier to fry, but also easier to turn the pot, and most importantly, it is easy to taste.

Just like this, after frying for a while, the originally white tofu cubes all turned into golden tofu.

Seeing this, Wang Zhen stir-fried again. After the oil in the pot was completely absorbed by the tofu, he added a small amount of salt, spicy powder, and cumin powder, and then stopped stir-frying for a few times.

As a result, a plate of spicy tofu cubes with full color, flavor and flavor was ready.