Concubine Chef Youxi: Lord, Master, stop

Chapter 215 Hot Pot Meat and Chickpeas

These two dishes are twice-cooked pork and chickpeas!
Chicken Douhua is a famous traditional dish in Sichuan. Meat" dish theme.

Mi Xiaoye removes tendons from the chicken breast, beats it into red velvet, puts it in a bowl, dissolves it with water, then adds egg white, wet starch, pepper, and salt, and stirs it into chicken paste.

Su Ziling was at the side, looking at Mi Xiaoye with folded arms, silently jotting down the recipes of the dishes in his heart, and finishing them in his notes at night.So far, every dish Mi Xiaoye has made has been recorded in detail by Su Ziling. In the future, he can help this girl to come up with a recipe book.

For Mi Xiaoye, blanch the fresh cabbage heart in boiling water, rinse it with clean water, and trim it neatly.Then, Mi Xiaoye put the frying pan on the high heat.Put the clear soup and salt to boil, then add the chicken milk and cold clear soup, mix well and pour into the pot, gently push it a few times, bring it to a slight boil, then move the pot to a small fire for a while.When the chicken paste turns into snowflakes, put the cabbage in the big soup bowl first, and then spoon the chickpeas on top.Finally, sprinkle minced ham on the bean curd noodles and serve.

The workmanship of chickpeas is not complicated, but there are some tricks.

"Making velvet" is the key.Minced meat is minced and minced. If the tendons are not removed, it is impossible to have the tender quality of bean flower.Secondly, the infiltration ratio of minced chicken, egg white, and soybean flour is the second key.Using fire is the third key.

Let’s talk about the twice-cooked pork. The main raw materials are pork, green peppers, garlic sprouts, etc. It has a unique taste, bright red color, fat but not greasy, and a strong fragrance in the mouth.The so-called Huiguo means cooking again.It has a complete color, fragrance, and eye-catching color, and is the first choice for meals.

This time pot pork is a classic of Sichuan cuisine, and Mi Xiaoye is also handy in making it.

Put the pork belly with skin on rice leaflets into the pot under cold water, add sliced ​​green onion, sliced ​​ginger, Chinese prickly ash, and rice wine to boil.Cook until half ripe, take it out and let it cool naturally, then cut the meat into thin slices, slice the ginger and garlic, and cut the onion into oblique sections, then pat the white part of the green garlic with a knife, and then cut them obliquely into sections for later use.

After the preparations are done, heat the frying pan, add a little oil and stir-fry the chili, pepper, green onion and ginger until fragrant.Then add the sliced ​​meat and stir-fry until the color of the sliced ​​meat becomes transparent, and the edge is slightly rolled up, then move the meat to the side of the pot, add the new bean paste and stir-fry until the red oil comes out, add some soy sauce for coloring, and stir-fry with the sliced ​​meat uniform.Finally, add green garlic, order a little rice wine, and sugar to adjust the taste and then serve.

These two dishes have their own characteristics. The chickpea curd is light and delicious, and the twice-cooked meat sauce is rich and fragrant, both of which go well with rice.

After Su Ziling and Yun Muqing tasted it, they both thought that these two dishes would be very popular if they were on the menu of Yunlai Gourmet Exchange.

The Yunlai fast food restaurant also adjusted the menu once, adding new dishes such as mapo tofu, twice-cooked pork, chicken breast and radish, and boiled cabbage heart, replacing a batch of old dishes.

But no matter how you change it, the deliciousness of the fast food restaurant has not changed, and the price is too cheap to imagine.

Because of such a popular fast food restaurant, Su Ziling gritted his teeth and opened four fast food restaurants in four urban areas, urgently recruiting people for training.

In this way, there are fast food restaurants in the four urban areas, which is convenient for many people.

However, Mi Xiaoye has another big plan in mind.It's just that there is no need to worry now. After returning from the missions to various countries, it will not be too late to gain knowledge and bring back more delicacies.

In a blink of an eye, the golden autumn is coming to an end, and it's time to taste another delicacy.

(End of this chapter)