"Okay, that's all for the meat, you're getting me some potatoes, broccoli or something is pretty much the same."

Just these dishes, it's not enough to make a welcome banquet, the cooking squad leader reminded in a whisper, "Battalion Commander Meng, the food in our synthetic battalion is better than that of the ordinary troops, let's take these ingredients, isn't it a little less." ”

Meng Chuan waved his hand, "A lot, a lot, a lot, six dishes and one soup, no matter what, it's enough." ”

When the cooking squad leader heard what Meng Chuan said, he felt that it was not enough, not to mention anything else, but if he usually made a small stove for these leaders, it would be six dishes and one soup.

This welcome banquet to welcome the deputy battalion commander to take office must be doubled, at least 12 dishes.

Meng Chuan saw the eyes of the cooking squad leader and thought for a while, "Okay, then let's get a fish, I don't want to make boiled fish for everyone, just in this autumn tiger weather, eating such spicy food as boiled fish can be eaten." ”

The cooking squad leader smiled, "That can't be on fire, Qiu Tiger just looked hot, and it didn't wait for a while, it was cool." ”

However, even if you take a fish, the standard of six dishes and one soup still can't be changed, after all, the welcome banquet is to welcome yourself, you don't mind, and others can't mind.

Then this time, for six dishes and one soup, I will make a potato beef stew, roasted pork ribs with radish, boiled fish in the whole water, and stir-fried broccoli with shrimp, and it is enough to stir-fry two small stir-fries.

The other dishes are very simple, Meng Chuan used to make them often, so I won't say more, this time I mainly talked about fried broccoli with shrimp.

The dish of fried broccoli with shrimp is very high in nutrients, and it is quite comprehensive, with protein, minerals, vitamin C, carotene, etc., in terms of nutrition, it is really a very good dish.

Since it is fried broccoli with shrimp, the first step is naturally to deal with the river shrimp first, because these river shrimp are raised in water for a while, so there is no sediment in the stomach, and they can be made directly.

If it's a live shrimp that we just bought home, it's best to put it in a basin, sprinkle some salt, and let the live shrimp spit out the sand at the beginning.

It is not very difficult to deal with river shrimp, first peel off the shell, and then remove the shrimp line, Meng Chuan's hand speed is very fast, two catties of shrimp can be processed in less than ten minutes, this hand speed also surprised the cooking squad leader, this is too fast, two catties of shrimp will be peeled in ten minutes?

Even if it is put on himself, a veteran who has been cooking for more than ten years, these two catties of shrimp are not half an hour, and he can't handle it, he has always thought that Meng Chuan's cooking skills are good, just because there is a secret recipe. I didn't expect him to have real skills, just by this speed, I know that his cooking skills are definitely not ordinary.

After peeling the shrimp, don't be in a hurry to do it, you have to mix the shrimp first, and add it to the flavor, so that it tastes delicious, and the seasoning does not need a lot, put a little pepper, a little cooking wine, and put some extremely fresh soy sauce.

The marinating time does not need to be too long, 10 minutes is enough to absorb the flavor.

Then deal with broccoli and carrots, slice or dice, just grasp it yourself, but Meng Chuan recommends cutting into pieces, because carrots are the best thing to eat raw, because if you eat them raw, you won't lose nutrients.

However, if you eat it raw, it always tastes bad, so you still have to cook it, and if you slice it, because it is heated too much, the nutrients in it will be lost, and if you cut it, the nutrients will be lost a little less.

Some people may think that Meng Chuan is talking nonsense, the carotenoids in carrots are decomposed by heat, even if you cut them into pieces, as long as the heat is enough, they will also decompose.

But in fact, it's really not as simple as you think, carotenoids are not immediately decomposed as soon as they are heated, this requires a process and time, and if you cut the pieces, it is to delay this time, because the block is relatively large, the heating is relatively slow, and its decomposition is naturally slow, and many times the dish has been fried, and it has not been decomposed.

Of course, it depends on the cooking time, if you stew carrots, if you stew for a long time, it will naturally not exist. However, if you fry it, you can indeed cut it into large pieces.

However, when Meng Chuan said cutting large pieces, he didn't mean cutting large pieces, as long as it was a little thicker than the slices we ate, after all, carotenoids could not be completely decomposed no matter how they were done, even if they were cut into shredded carrots, there would still be some nutrients in them in the end.

Therefore, it is naturally better to take into account taste and nutrition together.

Cut the carrots into cubes, cut the broccoli into cubes, and then put them in clean water and start boiling, this cooking is to make the two ingredients easy to cook, which can shorten the frying time, of course, you can also understand blanching, because just passing the water once, boiling for one minute is enough. Dishes like this must not be cooked for too long, otherwise there will be more nutrient loss.

However, it is best not to cook it just like this, it is best to put a little salt and salad oil and cook it together, which can greatly ensure the color of the ingredients, so that the carrots look more orange and the broccoli is more green.

After a minute, you can take out the two ingredients, then put them in a drain to drain the water, Meng Chuan also heated the oil pot here, and began to fry the shrimp first.

Pour oil into a hot pan, and then add a little minced garlic, minced garlic is very important, one is sterilization, and the other is to improve the taste of vegetarian dishes, if you don't like to eat garlic, then put less, because this seasoning is very important, if you don't put it, you will feel a little worse.

And after cooking with hot oil, the garlic smell can't be emitted at all, so you don't have to worry about the garlic flavor in your mouth.

After adding the garlic foam, then pour in the marinated shrimp and start stir-frying until the shrimp are golden brown, then pour in both the carrots and broccoli and stir-fry in one piece.

Because broccoli and carotene are cooked, there is no need to worry about undercooking. When the shrimp is fried to golden brown, it is already almost cooked, so you don't need to stir-fry for too long, you can add seasonings after stir-frying for tens of seconds and a minute.

If you like sweeter, add some sugar, if you like salty, add some salt, Meng Chuan chooses to add a little bit of salt and sugar, salt is to increase the taste, and sugar is to give shrimp an umami, and the two do not conflict.

Add seasonings, stir-fry evenly, and then turn off the heat and remove from the pan.

The cooking squad leader has been watching Meng Chuan cook from the side, when he smelled a plate of shrimp fried broccoli exuding an attractive aroma, the whole people were shocked, it is difficult to make any fragrance of river shrimp, unless it is with particularly heavy ingredients, such as spicy, or sour and spicy, it is easy to smell the fragrance.

But the fragrance of the river shrimp itself is difficult to exude, but this plate made by Meng Chuan brings out the fragrance of the river shrimp to the fullest, adding the orange red of the carrot and the emerald green and white of the broccoli to decorate each other, this dish instantly improved several grades, and even the cooking squad leader couldn't help but want to taste it.