Otherworldly recipes

Although Ai Wen has never handled any ingredients by herself, she can always start to operate proficiently after watching Lin Huaimeng handle it once. That kind of proficiency seems to be the same technique repeated millions of times, even if Lin Huaimeng herself Come and do it, maybe you can't do it faster and better than her.

At this moment, Aiwen lowered her eyes, and her hands were still focused on the cleaning behavior in front of her. Lin Huaimeng was preparing spices on one side, and now the warm water was soaked with fiery red peppers, grass fruits, star anise, bay leaves, cinnamon, fennel, and peppercorns. Soaked together in a bowl, this bowl full of spices looks like a blend of traditional Chinese medicine. When the hot water is stirred, it emits various aromas.

The smell is not good, and it is a bit strange when you smell it carefully. It is hard to imagine that these spices will eventually create an extraordinary taste, such as curry is a famous spice product.

While preparing the ingredients, Lin Huaimeng began to introduce Aiwen to these ingredients, "This is lotus root, kelp, clams, and pepper."

Aiwen is double-minded, but still keeps these unfamiliar words in her heart. It has been only two hours since she spoke for the first time, and she has fully adapted to this pronunciation mode. Once she starts to adapt, she will not feel this kind of pronunciation. Voice is hard to speak.

This kind of learning talent makes people feel terrible. Lin Huaimeng has no doubt that the person in front of her can go from a blank confession of knowledge to a level that can be admitted to Tsinghua University and Peking University within a year. This major premise is that she has mastered the ability to read and write .

Lin Huaimeng had a lot of questions that she wanted to say to Ai Wen, but she suddenly realized that there was still a language barrier between the two of them when she opened her mouth. She could still guess the meaning in simple conversations, and those whimsical questions would not be rejected. know.

In the face of what he said, no matter whether he could understand it or not, the other party would pretend to be listening attentively. Aiwen would look at the other party squarely, listening carefully to every word with a focused expression.

Her light-colored pupils reflect her figure, and it feels like everyone will easily be immersed in this purple. In fact, Aiwen's pupils often show a hollow posture, which is even more so with the bangs covering the eyelids. She is gloomy, and only when there is an emotional change on her face can she detect her true mood.

Lin Huaimeng chopped the onion and ginger on the chopping board, drained the soaked spices, pressed the button of the grinder, and used the grinder to grind the spices into wood chips. This crushing does not need to be too fine, just rough grinding A large amount of peppers are crushed with a grinder, which has to be crushed repeatedly until it is completely muddy.

Take the pepper out of the cup of the grinder, and take out a whole piece of white butter from the refrigerator. The thick piece of butter exudes a mellow smell of butter. Put all the butter into the pot, and as the temperature rises, the solidified butter begins to melt, and then add some vegetable oil to the melted butter.

Pour the crushed spices into the oil pan, turn the temperature from high to low, and start to simmer on low heat to release the smell of the spices themselves.

The sawdust-like spices start to turn brown in the oil pan, and the oil in the pan turns from transparent to light yellow. These burnt-yellow dried spices can be fished out from the pan, and the oil will be boiled with all the flavors of the spices. The oil temperature is very low, and it takes more than ten minutes to cook to force out their aroma. This oil is mixed with the scent of spices, and the smell of butter is very special when it lingers on the tip of the nose.

Ivan had nothing else to do, so she started to find something for herself. Her goal was to put the grinding cup full of leftover peppers. She lowered her head and asked with her eyes to clean the cup of the grinder. Lin Huaimeng didn't notice it.

Ai Wen picked up the cup and began to sort out what he wanted to say in his heart, and waited until he had almost thought about it before he began to say to the shopkeeper: "This, water."

Lin Huaimeng was stunned for a moment. She looked at the cup held by Ai Wen. There was a feeling of begging in the eyes of the other party. Ai Wen's eyes moved to the pool again. Once this action appeared, the meaning of the other party was self-evident , It’s just such an active request to help, Aiwen is really a very hardworking person.

It is not the scariest thing to be a person with high talent, what is even more frightening is that a person with high talent works harder.

"Oh oh oh, it can be washed!"

Ai Wen showed a smile when she learned that her request was allowed. She began to clean the grinding cup full of chili with her bare hands. Lin Huaimeng continued to boil her oil pan. It began to appear in large quantities, and the oil pan became spicy, and the smell of chili was even a little pungent.

Minced ginger, garlic, and dried peppercorns are put into the pot, and the spatula is constantly pushing the fried peppers. During this process, the kitchen is full of the pungent smell of peppers. This smell makes the eyes and nose react, and the eyes are a little hard to open.

Lin Huaimeng sniffed, unable to open his eyes and could only force himself to hold on, his eye sockets turned red when he saw it, and the spices under his hand were afraid of being boiled in the oil pan, so they still needed to be stir-fried constantly.

Ai Wen saw it, she always wanted to take on this task for the other party, but in fact, she stumbled even a single request, it can be said that the language barrier really affects the efficiency of the task.

Although the owner turned on the range hood, the smell did not disappear much. The oil continued to force out the red oil. She opened a bottle of Erguotou and poured half of it in. The wine made the oil in the pot boil all of a sudden. Overturned, the kitchen was filled with the aroma of wine.

In the end, all the water in the wine should be forced dry, and the fire should be simmered slowly until it is full of red oil. The spatula is pushing the spices to prevent the taste of the burnt pepper from becoming bitter. The fire is still kept at a very small stage, and only a small fire can guarantee Maximum aroma.

The oil should be put in a water-free jar at the end. Red oil can be used for many Sichuan dishes. The main reason for making it today is to make hot pot red oil. The oil is mainly butter. The aroma of butter is sufficient. I don’t like it. People who like it will find it greasy, but those who like it will find this animal oil more fragrant.

The pig's cob bone starts to be blanched for the first time, and the onion and ginger are put in cold water to boil the pig bone and start to cook the soup.

After the konjac is simply rinsed, cut it into small pieces, cut a piece in the middle, and fold it inward so that the center of the konjac can be tasty. Cut the shiitake mushrooms into crosses, slice the lotus root, and start to process many dishes, because these are relatively simple. Lin Huaimeng didn't let Ai Wen participate, she could easily handle these matters by herself.

After all, the shopkeeper does these things every day. This kind of preparation work has been done [-] times if not a thousand times.

Pork pork belly is baked in a hot iron pan with the pig skin side attached to the pan. There will be a sizzling sound in the hot pan, and the skin will start to be browned. At this time, you can turn off the fire and put the pig Wash the five flowers in water, especially to clean up the traces of burnt yellow.

Pork has a fishy smell, which is often caused by the sweat glands under the skin. The taste of the skin itself is not bad, so this step is indispensable.

Because of the time, the pork belly can no longer be refrigerated until it hardens. The pork in the soft state is not easy to cut thin. You can only rub it on the whetstone a few times, and then start to slice the pork belly. The pork belly is indeed Beautiful, evenly fat and thin, with distinct layers, the knife is sharpened, and the meat can be sliced ​​thinly.

Thinly sliced ​​meat is placed in an empty bowl, chopped garlic, shredded onion, a little cooking wine, cumin powder and salt and pepper powder are placed in the meat slices, shredded onions are all piled up in the bowl, after simple stirring, let the seasoning Soaking every piece of pork, the aroma of cumin is always very attractive, and that aroma can't help but remind people of the taste of barbecue.

A relatively beautiful piece of beef upper brain looks like a piece of marble with evenly mixed fat.

Beef is always extraordinarily bright red. This upper brain is a good piece of meat, and there is not much on a cow. When I bought it from the supermarket, there was only this last piece left.

Pork needs onions, ginger, and garlic to remove the fishy smell, but beef shangnao does not need so much seasoning. It is basically unseasoned, only sprinkled with a small amount of salt and freshly ground black pepper.

The granules of black pepper fell evenly on the beef, and a large white plate was specially used to put the beef on a very delicate plate. As long as the plate is large enough, it can make an expensive gesture.

Soak the chicken wings in water and change the knife. The three knife openings in the middle make the sauce easier to taste. This sauce is even simpler. Just pour the New Orleans sauce in it and massage the chicken wings. The color of the New Orleans sauce is orange red. Full of chicken wings, let the chicken wings roll in the bright red sauce, marinate for a while, until the depth can be tasted.

The materials were ready, and Lin Huaimeng took out a thing that he rarely used, that is, the all-in-one barbecue hot pot machine. When he saw this thing for the first time, Lin Huaimeng felt like his eyes were shining, and the barbecue hot pot is all in the world. Treasure, I didn't expect such a powerful all-in-one machine to exist.

After I placed the order, I put it in the cabinet and fell dust after using it a few times. It’s not that the things are not easy to use. There are too many ingredients for simple preparation, which takes time and effort. I usually feel tired when I’m alone. After a busy day, All I can do is sleep.

Even if you are really too greedy, you can go out to eat in other restaurants. My laziness is always better. It's like facing a pool of dirty dishes after eating and drinking, and my mentality collapses on the spot.

Lin Huaimeng's mentality is easy to collapse because of washing dishes. If it is cooking for others, even if it is washed afterwards, it will be prepared happily. It is really strange for people to become lazy in an instant for themselves. .

The bone broth is simmered to produce fat, and the aroma comes out with the lifted pot lid. Pour the bone broth into the mandarin duck pot, add the washed enoki mushrooms and sliced ​​tomatoes, slice the green onions into thin slices, and put a small amount of wolfberry in it. In the end, only salt is enough for seasoning.

The other side of the mandarin duck is also made of bone broth. Spoon a few spoonfuls of boiled butter on it. The red oil immediately stains all the white soup. Cut the soaked dried peppers into sections and put them in the red oil pot. Just looking at the pot You can feel the spiciness in it, and you can also put a spoonful of fermented rice in it. The sweetness of the fermented glutinous rice will enhance the freshness and make the taste of red soup pot more mellow.

One side of the mandarin duck pot is red and the other side is white. There are various ingredients in both, just waiting to be tasted after being cooked.

Shrimp slip is a finished product that I bought. After all, it is still troublesome to use shrimp roe to make minced meat. The finished shrimp slip is beaten evenly and vigorously, scraped into balls with a spoon and dropped into the white soup. The fire waits for the hot pot to boil.

A piece of white baking paper was placed on the barbecue machine on the other side, and the marinated pork belly slices began to be placed on the paper. The sound of sizzling oil began to sound, and the onions began to release their own sweetness under high temperature. The meat is roasted and soaked in fat, the white fat is slightly browned, and the flavors of cumin and pepper and salt are blended, and the kitchen is full of meat.

"Come and sit and eat, don't just stand!"

Lin Huaimeng saw Aiwen standing on one side. She had nothing to do but watch the shopkeeper busy alone. Lin Huaimeng forced him to sit on the seat with a helpless expression.

Aiwen turned his head and stared at the shopkeeper with an expression of why are you still busy.