Food starts with noodles

Because there is still a stir-frying link in the next step, so this step does not need to take too long to fry. It only needs to shape the ingredients and lock the moisture.

Xu Zhuo took out the shredded shiitake mushrooms with a colander and put them aside to control the oil.

After frying, these shiitake shiitake mushrooms wrapped in a thin layer of batter have a dark brown color, which is really similar to those unpeeled eel shreds.

Especially at this moment, shredded shiitake mushrooms are still a little soft, which is more similar to shredded eel that has been oiled.

After putting the eel shreds aside to control the oil, Xu Zhuo began to prepare the ingredients for making fish-flavored eel shreds.

Peel and shred the lettuce, shred the fungus after soaking, mince the onion, ginger and garlic, and mince the red pickled pepper.

Then start to prepare the fish-flavored sauce for making fish-flavored pork shreds, that is, seasonings such as mature vinegar, white sugar, light soy sauce, old soy sauce, starch and other seasonings.

After preparing these, Xu Zhuo prepared other dishes as well. Clean the ones that need to be cleaned, and change the ones that need to be changed. After everything is ready, start frying.

The first thing to fry is the fish-flavored eel shreds prepared earlier.

Pour out the oil in the frying pan, leave the bottom oil, heat it up, add minced ginger, garlic and minced red pepper and start to stir fry.

After frying the red oil, add shredded eel, shredded bamboo shoots and shredded fungus, and quickly stir-fry for 1 minute, so that the three ingredients are evenly mixed together, and at the same time let the fried shredded eel soften in the hot pan .

Then pour in the prepared fish spice sauce and continue to stir-fry. After the sauce is all hung on the ingredients, add minced green onion and sesame oil, stir-fry a few more times, and then you can take it out of the pan and put it on a plate.

Seeing the whole process of making this dish, Yu Keke was full of surprise.

She looked at the fish-flavored shredded eel on the plate, and then recalled the ingredients used in this dish, and she actually made such a meat dish with shiitake mushrooms.

Amazing!

This girl vaguely remembered that Xu Zhuo used eel to make fish-flavored eel shreds before, and it tasted tenderer than fish-flavored shredded pork, but there was not much difference in other aspects.

But now this fish-flavored eel shredded dish made with shiitake mushrooms really surprised her.

This is probably the charm of cooking, Yu Keke sighed in his heart, and at the same time had the idea of ​​learning how to cook.

But as soon as she said this idea, Xu Zhuo interrupted her: "Our family is not happy with women's practices, as long as they are in charge of being beautiful and beautiful, men are responsible for cooking and so on."

Just kidding, every time this girl enters the kitchen, she has to do something.

If he was really asked to cook, Xu Zhuo estimated that the kitchen at home would not last a day.

In order to keep the family safe, it is better to dispel her dangerous thoughts in time.

After stabilizing the girl's emotions, Xu Zhuo took a small pot of freshly cut chili rings and prepared to make home-cooked food that everyone in the Central Plains loves - Mian Kang peppers.

Chapter 1182

Mian Kang chili, also known as Mian Kang chili rings, is a home-cooked delicacy that is very simple to make but super delicious.

It can be said that even people who have no cooking skills at all can cook this dish, and even make it perfectly.

For example, Boss Xu, before he went to college, whenever he cooked at home, besides cooking instant noodles, he basically made kang chili noodles.

The hot and fragrant noodle hot peppers are paired with the newly bought hot sesame cakes. No matter whether you eat them alone or put them in the cakes, they are perfect, and you will be full every time.

Of course, there are not many times like this. After all, there are two chefs in the family, and the old lady is also good at cooking some home-cooked dishes. The chance for Xu Zhuo to do it is only a few times a year.

But even if he can't cook a few times a year, Xu Zhuo still has a fresh memory of how he made Kang chili.

There is no way, this is the taste from the depths of memory, full of memories of his ignorant youth in middle school.

Nian Kang chili, to put it bluntly, is to cut the green chili into chili rings, then mix eggs and flour with water to form a batter, then mix it into the chili rings, and finally put oil in the pan to heat up, and wrap the batter like making pancakes. Pour in the chili rings, first fry them into shape, and then stir fry until the surface is golden.

The result of this is the kang pepper that can be seen in many areas.

The method is indeed very simple, and almost no cooking skills are required at all, but there are still a few things to pay attention to if you want to make this stuff delicious.

For example, thick and long green peppers cannot be used for peppers. This kind of peppers are not very spicy and have a lot of water. When they are fried, water will come out, resulting in sticky hot peppers.

In addition, peppers that are too old or have too thick skins should not be used. After cooking, the skins of this kind of peppers will become dry and hard.

The best chili is the tender Ervittia or thread chili. This kind of chili has moderate spiciness, fresh and tender taste, and low water content.

If you can't eat spicy food, you can also use the kind of chili that is well-proportioned and slightly yellow in color.

This kind of pepper is one level lower than the spiciness of Erjingtiao, and it tastes slightly sweet. It goes well with rice, steamed buns, or steamed buns.

Today Xu Zhuo used this greenish-yellow pepper. After all, there was an old lady from the Yu family, so if it was too spicy, it would embarrass the guests.

Although this old lady is not a native of Yangzhou, but a native of Beijing, after all, she has lived in Yangzhou, a health-preserving city for so many years, and her taste has long since faded a lot.

The acceptance of spicy dishes is also very low.

At least it can't compare to the old lady of the Xu family who has been living in the Central Plains.

The peppers used in the noodle kang peppers must not be too old, otherwise the pepper seeds will be bitter. Before cutting the pepper rings, the pepper seeds inside must be removed.

Xu Zhuo used young peppers today, so there is no need to be so troublesome.

Cut the peppers into three or four millimeters wide pepper rings and put them in a basin for later use. Then Xu Zhuo took a small basin again, beat a few eggs in it, added some water, and put two teaspoons of it in it Salt, stir with chopsticks.

After stirring, pour into the chili rings and mix the chili rings well.

This allows the peppers to come into contact with the table salt, but not so much that the peppers lose water.

After mixing well, start to put flour in the basin.

Whisk as you go so that the flour coats the chili rings tightly, preferably to the filling.

This dish is not afraid of too much batter, but it should not be too thin, and it must be as thick as possible. The noodle kang chili made in this way is delicious.

After stirring, Xu Zhuo put the wok on the stove and started to make.

When making this dish, it is best to heat the frying pan and then lubricate it with cold oil, which can effectively prevent sticking to the pan.

After all, there is a lot of batter in this dish, and it will be very troublesome if it sticks to the pan, and once it sticks to the pan, it will not be possible to make the kind of noodle hot peppers that are browned on the outside and soft on the inside.

After Xu Zhuo slipped the pan, he began to pour oil into the pan.

This dish is more oil-intensive, so you need to add more oil than usual.

The more oil, the more fragrant it tastes, and the less likely it is to stick to the bottom.

If there is less oil, although it looks healthy, the noodle kang chili made will be a failure.

After all, it is a dish that he has been able to cook since he was in middle school. Xu Zhuo is very sure about this dish, even if he has no skills, he can make it smoothly.

Soon, the oil in the pan was hot.

Holding the basin, Xu Zhuo poured the peppers and batter into the pot, and then used a spatula to spread the peppers and batter evenly in the pot like spreading pancakes.

After flattening, improve the pot cover and wait for a while, and then turn it over after the batter near the bottom of the pot is formed, so that the surface of the batter will become browned and crispy, very delicious.

If you turn it over at this moment, the batter will not only easily stick to the bottom, but also will not turn brown. These batter and peppers will only become dry and hard gnocchi in the end.

Soon, the fragrance wafted out of the pot.

Xu Zhuo lifted the lid of the pot and shook the wok. If the chili cake in the pot can turn, it means that the inside has been heated and solidified.

Xu Zhuo took the spatula and started to turn over.

Because the inside is full of chili rings, you can't use a large spoon to turn the pot at this moment, you have to use a spatula to turn it one by one.

If you use a large spoon, let alone whether these chili rings and batter will spread, the hot oil in the pan is enough for people to suffer.

Using a large flipping spoon will definitely cause the hot oil to splatter, not only will the kitchen be full of oil spots, and you may even burn yourself.

So to be on the safe side, Xu Zhuo didn't use a large turning spoon, but turned it over in a clumsy way little by little.

Although it seems stupid like this, when flipping, it can recall the scene when I was cooking alone at home in middle school.

At that time, I always felt that cooking was a big trouble. Even if I grew up carrying cement on the construction site, I would not be a worthless chef.

And now...

After all, he lived a life that he hated.

This is probably the price of growth.

Xu Zhuo was flipping the hot peppers in the pot while thinking about the past.

After turning it over, wait for a while, when the other side is also fried golden, Xu Zhuo used a spatula to stir fry it in the pan for about 2 minutes.

Stir-frying in this way not only stirs up the excess water, but also allows the flavor of the peppers to penetrate into the batter.

In addition, it can also make the surface of the solidified batter more browned and crispy, and the taste is better.

After 2 minutes, this noodle kang chili is ready.

As soon as he served it, Yu Keke came over smelling it.

"What is this? Did you fail to make chili pancakes?"

Xu Zhuo glanced at her helplessly: "This is called Mian Kang Chili. It's a dish I would cook when I was in middle school. Try it later, and I'm sure you'll want to eat it more."

Yu Keke was a little curious: "Did you know how to cook by yourself when you were in middle school?"

Xu Zhuo nodded triumphantly.

Yu Keke then asked, "What about the parents-in-law? Are they not at home?"

Xu Zhuo nodded weakly. At that time Xu Wenhai and Chen Guifang liked to travel, and they always went out while they were in school.

And during the winter and summer vacations, they worked hard in the store to make money, and they called it to earn Xu Zhuo's tuition.

Thinking of these, Xu Zhuo felt panicked...

Chapter 1183 Jade Buckle Paper

"Let's have dinner!"

After Xu Zhuo finished all the dishes, Yu Keke excitedly yelled into the living room, scaring Xiong Zai who was lying on the sofa sleeping, and got under the sofa as soon as he turned over.

"Cats are easily frightened animals. If you have a cat at home, you should not yell, otherwise it will cause the cat to be stressed."

While talking, the old lady used the cat teaser to lure the bear out, and then hugged him in her arms and comforted him softly.

In the dining room, the food has been set up, and the most eye-catching one is naturally the fish-flavored eel shreds and kang chili in the middle.

Shredded eel with fish flavor looks like a very greasy meat dish. Even if you don't have to taste it, you can tell by the smell that the calorie content of this dish is definitely not low.

Chen Guifang frowned looking at this dish.

I am losing weight recently, and my silly roe deer still cooks such high-calorie dishes. I really forget my mother when I have a wife.

Forget it, let's not talk about him in front of the old lady, lest the old lady be upset.

Forget about eating two bites later, taste the taste, after all, there are guests here today, if the cooking is not delicious, you can take the opportunity to say something to him.

In addition to the fish-flavored eel, Chen Guifang looked at the plate of kang peppers next to her.

Compared with fish-flavored eel shreds, the calories of this dish are not too much.

A lot of flour and oil, coupled with appetizing peppers, will eat too much if you are not careful.

It's over, I'm definitely going to eat a lot today.

Chen Guifang asked Xu Zhuo not to make it so greasy, originally for the purpose of eating less and losing weight.

But now it’s still a fart, and I can’t lose it just by rushing to these two dishes.

And this high-calorie dish tastes super good, if you can't see it, it's fine, if you see it and don't eat it, it will be too tortured.

When she was hesitating, Xu Zhuo had already filled the rice: "Come and try it, this is fish-flavored eel shreds, it's an imitation meat dish made with shiitake mushrooms, the taste and texture are very similar to eel."

He originally wanted to say that it has lower calories than eel, but thinking about his own method, it is battered and deep-fried, and the calories may be higher than eel, so he refrained from mentioning this.

In the consciousness of many people, it seems that as long as they eat vegetarian dishes, they will be as healthy as meat dishes.

Chen Guifang is such a person. When she heard that it was a vegetarian dish, she immediately decided that she couldn't bear it.

As long as it's not a meat dish, the calories must be low, so she immediately picked up a chopstick and put it in her bowl, then picked out a shredded eel made of shiitake mushrooms and put it in her mouth. After chewing two bites, her eyes immediately brightened.

The shiitake mushrooms have a crispy texture on the outside, which is similar to the shredded eel that has been oiled.

The shiitake mushroom meat inside is very fresh and tender, and because it is also layered, it is very similar to the meat quality of eel. Such a dish, which is crispy on the outside and tender on the inside, is cooked with a fish-flavored flavor. .