Food: I let you eat noodles, you become a chef?

Chapter 142 boiled Mao Blood is the best match for winter!!

Liu Chuan put things in the kitchen.

I saw that Luo Ying was already practicing.

Liu Chuan thought about it, but still felt that he had to tell her about the encounter with Li Minghao just now

So he said: “Luo Ying, on the way back just now, I met Li Minghao, thinking that your marinated snack has begun to become a climate, I invited him to come to the store to try it, but I didn’t tell him that you made it.” ”

Luo Ying looked at Liu Chuan in surprise.

Although somewhat unexpectedly.

But she knew that Liu Chuan was going to help her!

Luo Ying: “Thank you boss, I see…”

Liu Chuan: “Then you continue to practice…”

After that, Liu Chuan went to prepare to make fish soup and boiled Mao Xuewang.

It’s autumn now.

The weather is starting to get colder.

A hot pot of blood, accompanied by a small pot of rice, eats into the stomach, not to mention how comfortable it is.

And no matter when, boiled Mao Xuewang has a place in the category of the next meal.

So Liu Chuan plans to serve boiled dishes.

The first to promote Mao Xuewang.

If you boil fish fillets.

The fish should be killed freshly for the flavor to be more fragrant when cooked.

But it’s just too time-consuming.

Now the store is still a little busy.

Liu Chuan began to make Mao Xuewang.

Yi Yong, on the other hand, is preparing the dishes to be sold at noon today.

Yi Yong’s rolling technique is under the guidance of Liu Chuan.

The level has improved by leaps and bounds.

Except that the skin of Xiaolongbao is not very perfect.

There is no problem with the general pasta.

In this way, Liu Chuan also has more time to prepare other dishes.

Liu Chuan is also thinking about whether pasta and rice appear together in the menu.

To make Mao Xuewang, the first thing to do is to change the knife.

Liu Chuan took out the duck blood and washed it in clean water first.

Then use a knife to cut the square duck blood diagonally.

Align the two pieces of duck blood and cut into thin slices four or five millimeters thick with a kitchen knife.

Cut the duck blood thinly so that it will add more flavor.

It also tastes better.

The reason why it is cut into triangles is that it is divided a lot, and secondly, it is convenient to eat with chopsticks.

Usually, duck blood is cut into square slices, but duck blood in this shape is easily broken when fed with chopsticks.

This is not the case with triangular sheets, at least when clamped with chopsticks, they are easily not disconnected.

Of course, this was found when Liu Chuan checked the information.

The system simply rewards the boiling skill.

But he did not say how Mao Xuewang would deal with it.

After the duck blood was cut, Liu Chuan soaked the duck blood in clear ice.

Then I took out the squid I just bought.

Prepare to change the knife for the squid.

After all, boiled Mao Blood is strong inside.

Of course, it can’t just be bloody.

There must be other side dishes, such as sprouts with belly squid or the like.

Squid’s knife change is a little more troublesome.

First of all, the squid must be cut open, the internal organs inside must be cleaned, and finally the membrane on the surface of the squid must be torn off.

Liu Chuan did not have the blessing of the flower knife technique.

So when I beat the squid, I feel a little strenuous.

And it’s not so well handled.

Liu Chuan saw the squid he handled.

Think this kind of squid.

How can it be taken out and sold.

Resolutely enter the points mall to see what skills can be redeemed.

These days.

Liu Chuan has never entered the points mall to see it.

I don’t know how many points I have.

I really don’t know.

I was shocked to see it.

There are actually more than 300,000 points.

Resolutely exchanged 100,000 points for a qualified-grade flower knife technique.

After redeeming skills.

Liu Chuan picked up the slicing knife again and gave the squid a flower knife.

With the blessing of skills. ＋

Although it is only a qualified-grade flower knife technique.

But this kind of cross knife is no longer difficult for Liu Chuan, and it is also very easy to cut.

This made Liu Chuan look forward to the perfect level technique in the future.

It seems that it is necessary to make money quickly and earn points.

Liu Chuan evenly applied a knife to the squid fillet, and then cut it into small pieces of about five centimeters.

Then these squids will roll up when heated.

It turns into a beautiful and beautiful squid roll, and the knives on it will be hung with red oil, which is very enjoyable to eat and super cooking.

Liu Chuan changed the squid to a knife.

I also changed the side dishes such as lunch meat, hairy belly, lotus root, tofu skin, etc.

Then Liu Chuan also prepared some green onions, ginger, peppercorns, star anise, dried chili peppers and other ingredients.

To make this dish delicious.

Liu Chuan also deliberately used dried chili peppers and some peppercorns to make knife-edge peppers, so that when the pot is finally out of the pot, it will taste more fragrant with hot oil.

After everything was ready, Liu Chuan set up the wok and prepared to make it.

Pour oil into the pot, then put spices such as green onion, ginger, peppercorns, star anise and other spices into the fry until fragrant, and then add the prepared bean paste.

In order to make the dishes taste better.

Also in order to make the fried red oil more beautiful, Liu Chuan deliberately put some more.

After putting the bean paste in.

Stir-fry quickly with a spoon, and when the red oil is exceeded, add water to the pot and start simmering.

Boiling allows the aroma of the ingredients to be integrated into the soup, and when the ingredients are cooked later, the ingredients can become more flavorful.

After the water boiled, Liu Chuan simmered for a few more minutes to let the flavor in the ingredients fully integrate into the soup.

Then Liu Chuan took a colander and fished out all the residues such as green onions, ginger, peppercorns, star anise, and paste in the pot.

After scooping it up, put the modified ingredients into the pot in order and start cooking.

When it’s almost cooked, pour all the ingredients in the pot and the soup into the pot, and then sprinkle a thick layer of knife-edge chili pepper on top and sprinkle some chopped green onion.

Boiling some hot oil and pouring it on it, the fragrance suddenly fills the entire kitchen.

The rosy fat is wrapped in the ingredients that are cooked just right, and even those who don’t like to eat spicy will be thrilled to see this pot of vegetables.

But whether it is good or not, you still have to wait for everyone to eat it before you know.

Liu Chuan picked up a piece of duck blood and sent it into his mouth and tasted it.

The duck blood wrapped in red oil is fragrant in the mouth, especially those red oils, and you can feel a spicy aroma mixed with it just after importing.

The taste is not very strong.

But just the right to stimulate the taste buds, even if not hungry, this time will give birth to the idea of a large meal.

The duck blood is soft and tender, chewed in the mouth and slightly flicked, very comfortable to eat.

As for the taste.

Because Liu Chuan put bean paste to taste, did not put salt and any other seasoning, it tasted slightly salty.

However, if it goes well with rice, it is very suitable.

Liu Chuan tasted the other side dishes again, and the taste was good.

This will make the fish soup also cooked.

At eleven o’clock, Liu’s restaurant started eating on time.

Customers will come later.

Gotta hurry up and eat.

There are quite a few customers every day.

If you don’t fill your stomach now, you won’t have time to eat when your nephew is busy.

The same is true of the helplessness of the chef’s profession.

Don’t look at cooking every day, but you can’t eat on time.

This irregular diet can easily cause obesity and endocrine disorders.

Leave hidden dangers to health.

Liu Chuan asked everyone to come over to eat first.

I saw fish soup and boiled hairy blood.

Luo Ying’s eyes were cold.

Dare to love the daily staff meals here. It’s all about eating things that aren’t on the menu.

This directly tickled Luo Ying’s heart.

For the staff meals here.

I want to come here to work part-time…