Heavenly Gourmet

Lin Hai is no stranger to Maoxuewang. In other words, with the gourmet recipe, he can cook all the dishes in the world.

However, the ingredients for some dishes are not easy to find, but this does not hinder Lin Hai's performance.

If you want to make it delicious, you need to exercise regularly.

At present, Lin Hai has more than a dozen kinds of dishes, which can be considered as enough to open a small restaurant in the mortal world.

As for Maoxuewang, Lin Hai had made it before, but because he didn't control the heat well, the cooking was not very delicious.

This time, you can use the food recipe to cook it again.

All the ingredients were placed on the white ceramic plates one by one. Lin Hai was the first to take out the plate filled with onions and ginger and put it next to the stove.

Then, he turned on the stove, and after the pot was heated up, Lin Hai poured some peanut oil into it.

The light yellow oil fell calmly into the pot, and after a while, wisps of hot steam rose up, and were finally evacuated by the range hood.

After seeing that the oil was hot, Lin Hai poured the green onion and ginger on the plate into the oil pan.

snort~

The green onion and ginger are fried in hot oil, and the aroma bursts out instantly.

Lin Hai did not hesitate. When the flavor of onion and ginger was stimulated by the hot oil, he took out the bean paste and hot pot base, opened the bottle of doubanjiang, tore off the package of the hot pot base, mixed the two and poured them into the pot.

The hot pot base and bean paste are the soul of this Maoxuewang dish. Whether Maoxuewang is delicious or not depends entirely on these two things.

The two seasonings were poured into the pot. Under the effect of the hot oil, they quickly melted. Lin Hai took out the spatula and kept shoveling the bottom of the pot. Soon, the originally light yellow peanut oil turned into A rosy red oil.

Lin Hai suddenly thought that Taibai Jinxing wanted something perverted and spicy.

The usual hotpot base plus bean paste is already very spicy.

If you want to continue to increase the spiciness, add chili pepper segments to it.

This chili section is naturally made from Tianting deep sea chili.

In addition to Tianting deep sea pepper, Lin Hai also added Sichuan peppercorns.

The addition of Sichuan peppercorns to Maoxuewangzhong gives it not only a spicy taste, but also a numbing quality in the spiciness.

The combination of numbing and spicy can bring out the spiciness of this dish.

The red oil was fried in a bright red color. Lin Hai took out a pot of pure water from the side and poured half of the water into the pot along the edge. The originally boiling oil pot immediately calmed down.

Immediately afterwards, Lin Hai took out a large colander, fished out the seasoning residue from the hot pot base, and threw it into the trash can. Then he took a small spoon and added chicken essence, salt, and white pepper to it from the square seasoning box next to it. pink.

The amount of each seasoning is also different, and Lin Hai adds it exactly according to the best ingredient ratio in the gourmet recipe.

After stirring five times clockwise with a spoon along the pot, the condiments were perfectly integrated into the soup base.

The flavor of the soup base is even richer with the addition of seasonings.

Next add the side dishes!

For Maoxuewangzhong, the three side dishes of mushrooms, bean curds, and bean sprouts are must-haves.

It can also increase the freshness of Maoxuewang.

After all, a dish must not only be spicy, it must be spicy and perfectly spicy, so that it can be regarded as a good dish.

Gudong Gudong~

As the side dishes were put into the pot, the pot noodles were silent for a moment before rolling again.

Countless bubbles rose, and finally burst completely with a pop.

After cooking these side dishes, Lin Hai took them out and put them into a large clean white porcelain bowl next to him. Then he added tofu, duck blood, hairy tripe, crispy sausage, wide noodles and dried bamboo shoots to the soup base. .

When adding these main ingredients to the pot and cooking them, Lin Hai did not forget to stir so that the soup could be fully integrated into each ingredient.

These ingredients were not difficult to cook, and it didn’t take long for the soup pot to boil again.

Take out these ingredients and put them into the bowl filled with side dishes. As for the soup base, pour it into a basin and set aside.

After completing this step, Lin Hai let out a breath. This wave of hairy blood was finally the final step.

Fried chili oil!

Adding chili oil to Maoxuewang will fully bring out the delicious taste of Maoxuewang.

Wash the pot and heat the oil. This time Lin Hai poured two or three times more oil than usual.

After the oil was hot, Lin Hai took the Tianting deep sea chili peppers and Sichuan peppercorns soaked in water and threw them in.

laugh!

The chili peppers and Sichuan peppercorns were poured into the oil pan together, and in an instant, there was a puff of white mist.

The peppers also crisp up quickly.

When the aroma of chili and Sichuan pepper came out, Lin Hai added garlic again.

The three collide, just like an excellent work of art, and the fragrance seems to soar straight into the sky.

This step only lasted about ten seconds. Lin Hai waited until all the aroma was stimulated by the hot oil, and immediately poured the hot oil onto the cooked dishes.

Chichi~

The hot oil collided with the dishes, and another white mist rose, along with a rich fragrance.

Lin Hai took out some white sesame seeds from the spice box and sprinkled them evenly on the Maoxuewang. This Maoxuewang dish was officially completed.

Lin Hai looked at this hairy man with a look of satisfaction on his face.

I saw plump tripe lying on the red duck blood, and mung bean sprouts were dotted in a criss-cross pattern.

Tender bamboo shoot teeth, wide white and pink, with a few slices of ham green coriander scattered among them.

Especially the fiery red spicy oil fills the gaps between the dishes, making the whole dish more tempting and mouth-watering.

Although the Maoxuewang cooked by Lin Hai in the past was edible, it didn't taste as good as it did. I always felt like something was missing.

But now, this Maoxuewang dish should be the most perfect one he has cooked in these years.

"Send it to Taibai Jinxing. It will be time for guests to arrive at Baiwei Kitchen later."

Lin Hai felt that this hairy blood could be updated.

As he spoke, Lin Hai put the pot of Maoxuewang into a large round packaging box, and finally scanned it with his mobile phone and sent it to Taibaijinxing.

brush!

I saw a flash of white light, and the packing box filled with Mao Xuewang disappeared in an instant.

"The dishes have been sent, please check carefully. There are three merit points in total."

Lin Hai sent a line of text to Taibai Jinxing.

After thinking about the price, Lin Hai felt that this dish used a lot of ingredients, so he raised the price to three merit points.

Anyway, these gods have a lot of merit and virtue, and if you don’t earn it, you won’t earn it in vain.

"Three merit points? (In a daze) (In a daze)"

Taibai Jinxing quickly replied to Lin Hai, looking incredible.

Lin Hai typed a line: "Yes, this dish uses a lot of ingredients. Are the three merits worth it?"

Taibai Jinxing: "Um... (scratches head) Fellow Taoist, I don't have much merit lately. Do you think I can exchange it for you with treasures?"