The kitchen is not big, and the two people who came in were indeed a little crowded, but Xiaomo's mother had a learning attitude, so she started to do it, so she always stood by the door and tried to leave the position in the kitchen to Meng Chuan. Pen? Interesting? Pavilion wWw. ｂiquge。 ｉｎfo

Vegetarian dishes are left to the end, Meng Chuan first comes to make meat dishes, meat dishes, braised pig's trotters are more time-consuming, then I will make it first, the method of braised pig's trotters is very simple, the first is to blanch, this is the most common step in making hard vegetables, there is blood water can filter blood water, and no blood water can be fishy.

Wash the pig's trotters first, then cut them into small pieces, put them in a pot, and then add some ginger slices and peppercorns and cook them for three to five minutes.

After blanching the water, start to do it officially, first put the pig's trotters in the water, and then add ginger, cinnamon, bay leaves, star anise, cloves, peppercorns and other spices to boil.

After boiling, add light soy sauce, dark soy sauce, rice vinegar and cooking wine, if you don't like the taste of cooking wine, you can add some liquor in moderation, Meng Chuan personally experimented, adding some liquor to remove the fishy effect is far greater than cooking wine, and the taste of the marinated pig's trotters is better.

However, liquor is not a must-have thing at home, Xiaomo's family is just the mother and daughter, and there is no such thing as liquor, so Meng Chuan only adds cooking wine.

If there is a pressure cooker, you can turn off the heat after fifteen minutes, if you use a normal pot to stew, Meng Chuan recommends simmering on low heat for an hour.

As for the taste, needless to say, the braised pig's trotters that are slowly simmered over low heat are definitely more delicious than the braised pig's trotters pressed out of the pressure cooker.

The pig's trotters are marinated with Meng Chuan, and the following starts to make the meat section, the reason why the meat section is delicious is mainly because the meat is delicious, and the practice of this meat is not difficult, but you must pay great attention to it.

Because when we make the meat section, we have to ensure that the meat can't be fried, and we can't put too much starch, otherwise if we bite into it, we will eat all the starch, and the taste will be too bad.

When Meng Chuan makes the meat section, there is a better ratio, then one pound of meat, just put one or two starches, if you can't tell this ratio, it's easy to do, as long as we can ensure that the starch can paste the surface of the meat segment into a thin layer, it is just right.

For tenderloin, you only need to cut it into long strips about two centimeters in length about as thick as chopsticks, but if it is too large, it will take too long to fry. The cut is too small, and it doesn't taste like a chewy.

Later, when mixing the meat and starch, you can add an egg and a little cooking wine, knead well, and then you can fry it in the pan.

Frying this meat segment is more important to pay attention to, as long as you see the meat segment fried to golden brown, you can fish it out, we don't have to worry about frying golden brown will not be cooked this meat segment, anyway, it will be fried with vegetarian vegetables later, if we accidentally overblow it and fry it into a dark yellow, it's okay, anyway, eat it yourself, and it won't affect the taste if it's fried to dark yellow.

However, cooking always has to pay attention to the color, flavor and taste, and a plate of dishes with attractive color and pleasing to the eye will always attract people's appetite more.

After frying the meat segments, pour oil from the pan, wait for the oil to be hot, add green onions, ginger, garlic and onion and stir-fry until fragrant, then add a little light soy sauce, pepper and salt, stir-fry well, you can pour in the sliced carrots and fried meat segments.

If you like to eat spicy, you can put some green peppers when stir-frying this dish, Meng Chuan saw that there was no chili noodles and bean paste in the kitchen, so he knew that most of them couldn't eat spicy, because we usually like to eat spicy food, there will be some chili noodles and bean paste in the kitchen, since there is no trace of chili noodles in the kitchen, it is basically certain that they don't eat spicy, so Meng Chuan will not put chili peppers.

After about three minutes of stir-frying, the dish is basically ready, but it can't be out of the pot at this time, because there is still the most important step to do, which is thickening.

If you eat fried meat, if you don't thicken it, the meat will basically taste dry, and the thickening method of the slippery meat section is also very simple, that is, it is good to thicken it with water starch.

Meng Chuan found a small bowl and poured a little starch, then poured water, stirred evenly, slowly poured into the pot along the edge of the pot, the water starch preheated, and immediately became viscous, Meng Chuan saw this, immediately picked up the spatula and stirred the water starch evenly, after the water starch thickened, the color of the food came up at once, and the meat of the meat section was like hanging a layer of syrup, which was particularly tempting, and it made people appetizing at a glance.

In addition, the carrots are more colorful when they are hooked, and they are very delicious when you see them.

As the two meat dishes were ready, Meng Chuan also started to cook vegetarian dishes non-stop, but before making vegetarian dishes, Meng Chuan was afraid that Xiaomo's mother would not see it, so he asked, "Sister-in-law, have you learned these two dishes?" ”

The preparation of these two dishes is not difficult, and it is naturally difficult for Xiaomo's mother, "Yes, yes, but the people who can fry the meat so golden and thicken it have a great appetite, I think my level is still far from yours." ”

Meng Chuan smiled, "It's okay, it doesn't matter if the fried meat section has been fried for a long time, it's good to practice more, people can't eat a big fat man in one bite, that's the same for cooking, do it a few more times, if you have experience, you can do it well." ”

Xiaomo's mother nodded, "By the way, Xiao Meng, let's just eat these two dishes, don't make anything else, you can't finish it if you cook too much." ”

When Meng Chuan heard Xiaomo's mother's words, he knew what she was thinking, nothing more than worrying about waste, but he was cooking two vegetarian dishes behind him, and the amount was not large, so there would be no waste, "Sister-in-law, don't worry, I'm just cooking, and the amount of a few dishes for a few people can still be grasped, let's eat according to the standard food in the army, two meat and two vegetables, four dishes and one soup, to ensure that you are well fed and not wasted." ”

Compared with meat dishes, Xiaomo's mother does prefer to be vegetarian, which is not to say that meat dishes are not delicious, but it is easy to get tired of eating more meat dishes, and it is especially easy to gain weight, and refreshing vegetarian dishes are not only delicious, but also have a great effect on maintaining figure.

"Okay, Xiao Meng, you have to pay attention to the amount, as for the soup, don't make it, four dishes are enough for us to eat."

Meng Chuan waved his hand, "This is not good, the soup must be made, it is said that a sip of soup before a meal will not hurt the stomach and intestines, and the soup I made is calcium supplement, especially suitable for Xiaomo to drink, Xiaomo is growing tall now, calcium must be replenished enough, sister-in-law doesn't want Xiaomo to grow tall." Although the short point is cute, isn't it better to stand out slim? ”

For Xiaomo's mother, Xiaomo is all she has, and she cares about everything about Xiaomo very much, as soon as Meng Chuan said this, Xiaomo's mother immediately did not object, "That soup must be made." ”