My daily life of cooking food in Tokyo

Chapter 167 Spicy twice-cooked pork

Looking at the crying grandson, Akamatsu Kosuke had no choice but to endure the damage from the critical blow and comforted him:
"Dong Yan, good boy, grandpa is indeed a bit old, which caused his cooking level to decline."

"But it doesn't matter, I just need a period of recovery to be able to return to my peak state."

"At that time, I will make the most delicious tempura for you."

Akamatsu Kosuke felt that his whole body was full of strength.

Even if it was for his grandson, he couldn't admit defeat.

Akamatsu Haruhiko wiped away his tears and asked seriously: "How long does it take for grandpa to recover?"

"Tohiko will always obediently wait for grandpa's tempura."

What I said casually and perfunctorily, you actually take it seriously?
Akamatsu Kosuke asked hesitantly, "Three years?"

Suddenly, I felt that three years was not safe, so I changed my mind and said, "Ten years!"

Akamatsu Haruhiko:? ? ?
Grandpa, will you still be able to use kitchen utensils in ten years?

Of course, he never dared to say such words, he could only look at Akamatsu Kosuke seriously and said:
"Grandpa, come on, I believe you can."

"Whether it's ten years or twenty years, I'll wait for your tempura."

Hearing his grandson's words, Akamatsu Kosuke suddenly felt a heavy burden on his back.
-
After receiving Akamatsu Kosuke's approval, Liu Minghui finally breathed a sigh of relief.

In this case, you will have obtained the qualification to participate.

Nishiya Yuta, wait for me to punish you!

Just don't know why, he seemed to be very embarrassed when he saw Akamatsu Kosuke leaving.

After that, things are simple.

It was just a formality.

After Liu Minghui received a so-called Chisong family chef uniform, it was considered complete.

The rest will be handled by Akamatsu Kosuke to sign up for Liu Minghui.

At that time, Liu Minghui will change into his battle uniform and go to the competition.
-
When he came back, Yamaguchi Ryuzo sent Liu Minghui downstairs to the apartment again.

With the idea of ​​being polite, Liu Minghui asked:
"Yamaguchi, it's almost noon now, would you like to come to my house for a light meal?"

Yamaguchi Ryuzo didn't expect such a good thing to happen, so he agreed without hesitation, saying:

"Since Boss Liu warmly invites you, I will be disrespectful."

The speed was so fast, as if he was afraid that Liu Minghui would go back on his word.

It was only then that Liu Minghui realized that he was not in Huaguo now, and the other party would take this kind of politeness seriously.

But it doesn't matter, he has to make lunch anyway, but it's just for one more person, so it doesn't matter.

In this way, he officially invited Yamaguchi Ryuzo to have a casual meal in his apartment.

Looking at the time, it was almost time for dinner.

Liu Minghui made a cup of tea for Yamaguchi Ryuzo and hurried to the kitchen to get busy.

After all, we are entertaining guests, so we can't eat as shabbily as usual.

Prepare a little more and better food.

Ryuzo Yamaguchi didn't mind this, instead of drinking tea, he stared at Rhubarb with great interest.

Last time Liu Minghui specifically asked about Rhubarb.

Since the monster is real, there is a real problem with Rhubarb.

In fact, he also discovered that he ate a lot of rhubarb at the Dragon Carp Izakaya.

But other than that, there's nothing special about it.

As for the demon power?

I have never felt the slightest bit on it.

After observing carefully for a long time, Ryuzo Yamaguchi found that Rhubarb was just falling asleep lazily.

No intention of getting up at all.

It seems that there is really no problem.

Then why can you eat so much?

It is obviously weird to eat it without gaining any flesh.

Forget it, even a dog demon can only eat for free and has no demonic power.

It really doesn't deserve your attention.

Thinking of this, Yamaguchi Ryuzo returned to the table and began to patiently wait for today's lunch.

Boss Liu's cooking never disappoints.
-
The same is true.

Now that there are guests, Liu Minghui can't be as foolish as before.

After thinking about it, he planned to make a set meal of three dishes and one soup, which is very in line with the style of Sakura Country Cuisine.

Spicy twice-cooked pork, omelette with leek, lettuce, miso soup.

The combination of meat and vegetables is rich in nutrition.

The first is the spicy twice-cooked pork.

Spicy twice-cooked pork is a famous dish with both color and flavor, belonging to Sichuan cuisine.

The taste is spicy, fat but not greasy.

Boil pork belly in water, remove and let cool and cut into thin slices.

Then return to the pot, stir-fry and season to form a dish, so this dish has the name of "return to the pot".

Boil half a pot of water, add spices, cooking wine and pork belly and cook until boiling.

Cover and cook over low heat for 25 minutes, remove and let cool, slice the pork belly and set aside.

If the pork belly is boiled directly, it will taste bland.

Adding spices directly and cooking together can make the cooked pork belly more flavorful and delicious.

Cut the green garlic obliquely into sections, and separate the white and tail of the green garlic; cut the red pepper into hob pieces.

Heat the oil in a pan, pour in the pork belly slices and stir fry constantly.

Stir until the pork belly is oily and golden brown.

After scooping out the excess fat, add ginger and garlic slices and some fermented soybeans and stir fry.

The tempting salty aroma of fermented soybeans can add a lot to the spicy pork belly.

After frying until fragrant, add an appropriate amount of Pixian bean paste and continue to stir fry.

Stir-fry until attractive red oil appears in the pot, and evenly wrap the slices of pork belly.

Finally, add shredded red pepper, minced garlic, white green garlic and appropriate seasonings, stir-fry quickly for half a minute and serve.

The strong fragrance emanating from the pot made people swallow their saliva.

I have to say that tempeh and bean paste are really magic tools.

Fragrant and tasty.

Although the door was closed in the kitchen, rhubarb seemed to smell the enticing aroma in the air.

As soon as his eyes opened, he woke up.

Looking helplessly at the kitchen, he wagged his tail excitedly.

Next comes the second course.

Leek omelette.

Wash and chop the leeks first and set aside.

Then break in a few eggs, add an appropriate amount of salt to taste and stir quickly.

It is best to use a pan for frying eggs, so that the heating will be more even.

Heat oil in a pan.

After the oil temperature is right, quickly and evenly pour all the egg liquid into the pan.

Spread all the egg liquid and leeks in the pan.

While frying, shake the pan slowly to prevent the eggs from sticking.

When you feel the eggs are out of the pan, quickly flip the leek and eggs over.

Repeat several times until the eggs on both sides are golden and fragrant and the leeks are ripe.

Cut it into six pieces with a knife, which makes it easier to access and looks better.

Then there's lettuce.

As a vegetarian dish, it seems simple but also has some exquisite tricks.

First is the sauce.

Heat oil in a pan, add a little minced garlic and saute until fragrant.

Directly add appropriate amount of water, oil, light soy sauce, sugar, and water starch.

Stir quickly until a thick sauce forms.

Finally add a little oil, take it out and set aside.

The advantage of making the sauce first is that it can be poured directly after the lettuce is blanched.

This prevents the lettuce from turning yellow, which affects the appearance and taste of the final product.

(End of this chapter)