Otherworldly recipes

Facing Aiwen's question, the shop owner also looked helpless. Both hot pot and barbecue have a characteristic, that is, they are very few delicacies that require diners to personally participate in them.

The fun of doing it yourself is vividly reflected in these two ways of eating.

The fat of the pork belly began to ooze out under the effect of high temperature, and the hot oil began to flow down along the texture of the meat. The sound of sizzling was like a wonderful piece of music. The aroma diffuses throughout the space.

The onion starts to turn brown and soft with lard, its sweetness is released, wrapping each piece of meat, and the smell of cumin is fragrant and strong.

The pork skin should be roasted until it is rolled and crispy, the white fat is roasted to release the oil inside, and it becomes golden, the lean meat is tasty and tender, and the skin is slightly crispy and fragrant.

The extra fat can be used to roast enoki mushrooms and potatoes, spread the vegetables on the baking tray, cut the green peppers in half, and the skin can be fried to the color of tiger skin, the green peppers are not very spicy, and they are soft and juicy when baked And fragrance.

The mutton marinated with garlic and cumin is put on the iron skewer. Most of the mutton is lean meat, covered with a layer of oil.

The lamb kebabs are placed in the suspended part under the stove, and there are heat pipes underneath, and the iron plate can hold the dripping fat from the barbecue.

This kind of meat that is not roasted from fruit wood does lack the fragrance of wood, but after all, it is more convenient to use electricity, and it is more troublesome to clean up if it is really using carbon. People can't stay.

The special aroma of mutton can be released after roasting. The mutton changes color at high temperature. Sprinkle pepper noodles evenly. It's the aroma of gravy.

The hot pot began to boil gradually, and the red soup pot started to roll first. Ai Wen didn't move. She just looked at the food, but her eyes never moved away from the owner. She didn't know what Lin Huaimeng was going to do, so she had to wait Studying on the sidelines, these aromas penetrated into the nose, and the appetite was still very exciting.

Appetite is a wonderful desire. Ivan has never experienced a desire for food before, and he has no ups and downs in his memory. Food is just to continue the steps of life. Eating is a task, not an enjoyment.

However, after arriving in this world, the food tasted has a rich taste and taste, and the existence that revives the sleeping taste buds is really amazing.

If you eat it for a long time, your will may also be consumed by it. Desire is an unlimited existence. If you really taste delicious food, how can you continue to eat nutritional supplements without complaint?

Lin Huaimeng put the konjac in the pot, cut the lettuce into slices and boiled it in the red pot, the ingredients began to float in the gurgling sound, the owner scooped up two warm shrimps and slid them into Ai Wen's bowl, the shrimp meat was not stirred too much Crushed, but with obvious meat grains.

"Try it, I'll bring you the seasoning!"

Ai Wen picked up the chopsticks and firmly held the smooth shrimp balls. She blew on the hot air on the surface of the shrimp, and the first bite was the deliciousness of the bone broth. It is delicious, and the taste will not be easily lost because the shrimp is slippery and frozen. It is still very delicious in the mouth. The shrimp is full and delicious, and there is not too much starch.

Lin Huaimeng brought three bowls of seasonings. The oil dish and dry seasoning are standard for hot pot barbecue. Seafood soy sauce and millet spicy are the dipping sauce for seafood. Lamb rolls and beef rolls are freshly planed meat rolls. I bought two boxes The meat rolls are all prepared by the supermarket itself. The meat will not disperse in the pot, and it will change color after a few dips in the soup.

The mutton is boiled until it is rolled up, and it is completely stretched out in the red soup. The mutton is covered with red oil, and it tastes spicy when you bite it down. The red soup is spicy enough, and the pepper is not less. The taste is wonderful, chewing the meat roll full of mutton aroma, the red oil is spicy and delicious, the bone broth neutralizes the spicyness of the red oil pot, and it is more delicious.

The sesame oil in the oil dish is like amber. The minced garlic makes the oil dish extra spicy. Tangy.

The pork belly in the baking tray has been roasted until the heat is reached, and the skin is browned and slightly crispy. The first meat will naturally be sandwiched by Ai Wen.

This is the first time Ivan has eaten barbecue. The meat has the sweetness of onion mixed with the aroma of cumin, and the fat of pork is completely bursting out in the mouth. The rich taste allows people to fully taste the taste of the meat.

Eating meat is the most refreshing thing, especially on summer nights, when the air conditioner in the house is on, the hot pot is cooking, and the barbecue is grilling. Delicious food is nothing more than a pleasant life.

Ai Wen tentatively picked up a slice of lettuce. The lettuce slice was boiled in the red soup, the surface was slightly soaked in the red soup, and the center was still green in color. Hot mouth but still extremely delicious.

The mutton skewers need to be taken out from time to time and turned over. The mutton fat is slightly burnt, and the lean meat is also fresh and tender. You can taste the unique aroma of mutton after taking a bite of the mutton carefully. The lamb is full of oil stars from the grill.

The chicken wings were also sent to the baking tray to be grilled slowly. The spices of New Orleans were full of flavor, and it released its smell in all aspects just by roasting. Ivan was very happy to eat, and she felt dazzled. Inexplicably started to be busy, no matter whether it is hot pot or barbecue, they are constantly boiling, and one person seems to have no skills to taste them back and forth.

The fried side of the potato is crispy, and the center is soft and rotten. It has no taste, only the starch itself has a sweet aftertaste, and the fat of the meat is also dissolved in the potato slices. Use it to stick to the dry seasoning of chili noodles and crushed peanuts. There is a completely different taste.

Spicy and flavorful, crushed peanuts are extremely fragrant.

Lin Huaimeng carefully took out the boiled pig's brain. The pig's brain was placed in a spicy pot, and the smell of the pig's body would be suppressed by the spicy.

The white and tender pig's brain is fully soaked in the aroma of the red oil pan, covered with butter, and the cooked pig's brain is so tender that it shakes on the spoon, and it will be scattered with chopsticks. It melts in the mouth, tender and delicious.

If you dip the dish with oil, the sesame oil will give the food another layer of fragrance, the pig's brain will become crystal clear, and the aroma of garlic can cover all the fishy smell, leaving only the soft and glutinous taste, and what you eat is the original taste of the red oil pan .

Duck intestines are cooked in soup with only ups and downs. Once rolled up and discolored, they can be delivered directly to the mouth. The fat inside the duck intestines is cleaned, leaving only a crispy texture. The duck intestines are slightly wider and thinner. The duck intestines are covered with delicious soup, which leaves a mouthful of flavor in the mouth.

Lin Huaimeng took a piece of lettuce, put a few pieces of pork belly in the middle, and added a piece of sliced ​​garlic soaked in sesame oil. The four sides and one package became a box. Ahhh, you can eat the meat in the center with one bite. The grilled crisp is delicious, and the greasy taste will be neutralized by the lettuce to the right level.

Ai Wenwen began to wrap up his own lettuce box. The mutton that was just pulled off the iron skewer was wrapped in it. The mutton was evenly fat and lean, and the fat was roasted to a crisp and delicious. The aroma of cumin was overflowing and wrapped in the whole piece of lettuce Among them, the freshness of the vegetables is combined with the thickness of the meat, and every bite is full of the fragrance of the gravy.

Lin Huaimeng made a bowl out of tin foil, and put the bowl on a baking tray to be heated like a pot, put the cleaned clams into the tin foil, poured soy sauce, green onion and garlic into it, chopped millet pepper and chopped coriander Leaves are placed inside together.

After simple seasoning, the clams began to open their shells, revealing the white and tender inner core, and the small pot made of tin foil was filled with water to cover the clams.

Put a small handful of drained vermicelli in it, as well as boiled small quail eggs and sliced ​​luncheon meat. These ingredients are filled with this small pot made of tin foil, and the small pot is sealed by pinching the sides of the tin foil. The inside began to gurgling and boiling, and the unique aroma of clams was constantly exuding from the hot air.

This taste is tempting. The boiled clams can be taken out and eaten without waiting. Once the shell is opened, the clams inside are soaked in the soup. The delicious seafood makes the juice sweet, and the clams are tender and soft. , Every bite is a delicious experience.

The vermicelli was boiled until it was transparent, and the pink luncheon meat was steaming. Lin Huaimeng took a bite while it was hot. The luncheon meat itself was very delicious. After cooking, it was tasty and soft. It had a fresh and tender texture, and the yolk of the quail eggs was mellow. , small white bite one.

Ai Wen sandwiched a piece of chicken wing, the sugar on the surface of the chicken wing was roasted and colored, the dark red surface was like beautiful caramel, and the strong New Orleans flavor also whetted the appetite. The center of the chicken wing was tender and juicy, but the skin was tender It is soft and chewy, completely different from the taste of chicken wings I ate in the bookstore before.

Chicken itself does not have much flavor, unlike beef and mutton, which can produce a unique taste in one bite. It is precisely because it has no taste that it can become a variety of characters.

Just because of the different seasonings, the chicken wings have different postures. There is a small piece of cartilage on the bone of the chicken wings. The cartilage is also crispy, and even the bones are full of flavor. The delicious taste makes people unable to stop. desire to eat.

The lotus root and corn are made of white soup. These two foods are cleaned by Aiwen himself. It can be said that he is inexplicably fond of them. The lotus root is cut into thin slices, and the corn is cut into several sections. They both need time to cook. Yes, Lin Huaimeng took a handful of spinach while they were stewing, and the emerald green spinach could be taken out after a little blanching until it softened.

Ivan tasted the spinach, and the first thing he felt was that the freshness of the bone broth was completely dissolved in the vegetables. The leaves and stems were boiled extremely soft. The spinach had its own taste, but it was hard to describe it. The deliciousness of the bone broth was very delicious. Ivan likes it, so this boiled spinach also adds a lot of favorability.

While processing the rich dishes, Lin Huaimeng muttered: "When the food is almost eaten, cook a handful of noodles as the staple food."

Noodles are a kind of thin noodles that you buy. Before putting them in the hot pot, you need to pass through the water, otherwise the flour on the noodles will make the hot pot soup thicker, and sometimes it will even end up in the bottom of the pot. The pork belly on the baking pan solves the problem. It was clean, the baking paper was removed and replaced with a new one, and the plate of beef brains began to be placed on the new baking paper.

The fine fat of the beef is distributed on every inch of the red meat. The melted fat and the aroma of black pepper blend, and the color of the surface begins to change from raw to cooked. This process will make an extremely pleasant sound, which is the sound of roasting. It is the music in which food is born.

The biggest feature of the meat of the beef upper brain is that the fat and thin are evenly staggered. The gravy is fried and roasted. You can cut a small piece of butter and melt it on the surface. The milky aroma of the butter will make the beef more flavorful. The aroma is intoxicating.

The meat is cut open, the middle is pink, the juice will flow out when you squeeze it, wrap it in butter and taste it, it melts in your mouth, the meat is full of fragrance, the milky fragrance of the beef itself complements the butter, and a small amount of black pepper brings out the umami and flavor Spicy, salt grains provide a salty taste, and the most eaten is the taste of the beef itself.

The mellowness reverberates in the mouth, and its meat quality is very good, so it can be soft and tender without losing the taste of the meat.

The lotus root slices can finally come out of the pot. The thin slices of lotus root are white and beautiful. The most important thing is that the lotus root slices were cleaned by Ai Wen himself. To some extent, the meaning is extraordinary.

The lotus root is dense, and it will pull out long silk when you bite it. The taste of the lotus root is not as good as other vegetables, but you can also taste the deliciousness of the bone broth. The sweetness of the lotus root itself is reflected to the greatest extent. Feel the crispness of lotus root.

Eating lotus root with an oil dish has a special flavor.