God of Cooking, grilling skewers attracted the fairy beasts

In Li Heng's impression, sand crab juice can be used to make tofu stew, stew chicken soup, as a dipping sauce for poached chicken, or for stewing beans.

The most classic one is the braised green beans in sand crab juice, but unfortunately he doesn't have any green beans on hand.

Since most of the dishes made by other apprentices were meat dishes, Li Heng planned to make two vegetarian dishes. After all, it is important to pay attention to the combination of meat and vegetables.

Tofu was readily available, and as for the other vegetarian dish, Li Heng found the answer after searching in the ring for a while.

After he took out a bunch of green vines, he squatted on the ground and started picking vegetables.

"These appear to be sweet potato vines. Junior brother, are you planning to use them to cook?"

Curious Su Lingxuan asked Li Heng while helping him pick vegetables.

"Well, the tender leaves on the vine can be fried and eaten."

Sweet potato leaves were not unfamiliar to Li Heng, as he had eaten them many times in his previous life.

The sweet potato vines in his hand were dug from the bamboo bear's cave the last time he encountered it.

Although it is mostly fed to pigs, it can also be eaten as a vegetable.

If it is to be eaten by humans, it needs to be processed first.

The first step is to remove the older rhizomes and leaves that have been bitten by insects.

Put the remaining young leaves into a pot and soak them in salt water for about ten minutes.

Taking advantage of this free time, Li Heng prepared some other seasonings, half a bowl of minced garlic and some chopped dried chili peppers.

When the time is up, take out the sweet potato leaves and rinse them several times with clean water, making sure to remove all impurities attached to the surface of the sweet potato leaves.

Drain and set aside.

Heat some oil in a pan and stir-fry this green vegetable. It is best to use lard.

Compared with traditional rapeseed oil, lard has a natural meaty flavor and can enrich the taste of dishes.

Moreover, lard has stronger wrapping properties and can adhere better to the surface of vegetables, locking in moisture to keep them fresh and tender.

In addition, vegetables fried with lard will have brighter color.

When the lard in the pot is heated, add minced garlic and dried chilies and stir-fry until fragrant.

Then pour in the washed sweet potato leaves, turn to high heat and stir-fry for a dozen breaths until the sweet potato leaves are softened.

Now it’s time to proceed to the final seasoning step. Li Heng first scooped out a spoonful of sand crab juice and added it into the pot.

Since sand crab juice is full of salt, there is no need to add salt separately. After stir-frying evenly, add an appropriate amount of oyster sauce to the pot.

Continue to stir fry for a few more times and then serve on a plate. This is how a dish of fried sweet potato leaves with sand crab juice is prepared. Have you ever tried this dish? (●'?'●) After being cooked at high temperature, the fishy smell of the sand crab juice is significantly reduced, and its own freshness is fully stimulated.

Li Heng really wanted to try the taste of this dish right now, but there were two vague gazes beside him, watching his every move.

Even though the two little ones are busy with their own things, as soon as Li Heng starts eating, they will definitely rush over.

It was already late at night, and in order to save some time, Li Heng decided to put away the cooked dishes first.

He could still wait for dozens of minutes. After putting his thoughts aside, Li Heng took out a few pieces of tofu and cut them into slightly thicker slices.

The last time I ate tofu was a long time ago.

A casserole is needed to make sand crab juice tofu casserole, but before putting the tofu slices into the casserole, they need to be processed in some additional ways.

When making Mapo Tofu before, the tofu cubes were blanched.

You don't need to blanch the tofu when making it, but you can fry it in oil first.

The purpose of doing this is to change the taste of the tofu slices, making them crispy on the outside and tender on the inside while setting their shape.

In addition, the fried tofu is easier to taste and is not easy to fall apart during the subsequent stewing process.

Li Heng took out a frying pan and placed it on the stove. He poured a thin layer of oil into the bottom of the pan and sprinkled some salt on it.

Heat the oil over medium-low heat, add the cut tofu slices, fry until one side turns slightly yellow, then turn over and continue frying the other side.

When both sides turn golden brown, remove from the heat, drain the oil and set aside.

Next, you will use the casserole. After setting up the pot, pour in a little oil and stir-fry the chopped onions, ginger and garlic in advance.

If you like spicy food, you can add some chili segments and stir-fry together.

In addition to tofu as the main ingredient, Li Heng also plans to add some side dishes as garnish.

There are no hard and fast rules for the types of side dishes, just add whatever you like.

This time Li Heng's preparation was relatively simple, with only cabbage and coriander.

In order to make the cabbage easier to stew, you can fry it in an iron pan in advance until it is soft.

After the aroma of onion, ginger and garlic is stimulated, place the two side dishes on the bottom of the casserole, and then place the fried tofu on the side dishes.

After doing all of the above, it’s time to season. Sand crab juice is definitely indispensable.

In addition, you need to add an appropriate amount of soy sauce to color the tofu cubes, and a little oyster sauce to enhance the flavor.

Finally, pour in an appropriate amount of hot water, bring to a boil over high heat, cover with a lid, and simmer over low heat for ten minutes. This is very delicious when the weather is cold! ( ?? w ?? )? Open the lid, and you will see the steaming tofu slices that have fully absorbed the soup. The golden color looks very appetizing.

Li Heng, who was not very hungry originally, immediately felt that he should be able to have another bowl of rice after smelling the aroma from the pot.

"Suck slip~suck slip~"

Just when Li Heng was daydreaming, the two little ones came uninvited and were now lying beside the stove, their eyes full of desire and glare.

"Why are you two here? Have you finished your work?"

After Li Heng turned off the fire, he asked the two kids.

"Of course! How long does it take to fry rice?"

Lu Xiaoxiao replied absentmindedly, watching the two heads getting closer and closer to the casserole.

"Move your head back and be careful not to drool into the pot!"

Li Heng held one in each hand, pressed his palms against the foreheads of the two little ones, and pushed them back.

"Hehe! At worst, let Xiaochi and I share the pot. We are good sisters anyway and won't mind saliva."

There were seven or eight casserole pots like this on the stove, so Lu Xiaoxiao reasonably believed that she could get half a pot.

"You said so, right, Xiao Chi?"

Lu Xiaoxiao controlled her head and moved it left and right, trying to escape from Li Heng's hand so that she could get closer to the casserole.

"Yeah! Let's divide it up!"

Xiao Chi was not to be outdone, and practiced Tai Chi using his head and Li Heng's palms.

It’s a pity that although the two little ones tried hard for a long time, Li Heng was unable to help them get what they wanted.

After playing with the two little ones, Li Heng put away the cooked tofu, completely putting an end to their desire to taste it in advance.

"I saw you two eating a lot this afternoon. Can your little tummy still hold more?"

Li Heng reached out and poked Xiao Chi's belly and teased, saying that apart from Lu Xuan, they were the two who ate the most of the porridge and spicy noodles made in the afternoon.

"Those are nothing. At least Xiao Chi can have another bowl."

Xiao Chi looked so confident that it was hard not to believe her.