It's just that Lao Li, I helped you so much, didn't you get anything in return?

Meng Chuan looked at Duan You, this was the first time Duan You asked for something by himself, but it was not common, so he smiled and said, "You see what things are valuable in the dormitory, you can take them." Pen? Interesting? Pavilion wWw. ｂiquge。 ｉｎfo”

The dormitory is very simple, just a dilapidated desk and a lamp, there is nothing left, Duan You said: "Lao Li, you are still an assistant in the logistics department, you don't give yourself a new set of tables and chairs, I see that the nails on your chair are bald, and you are not afraid of being pierced." ”

Meng Chuan shrugged, "Hey, just this condition, there's no way!" ”

"Come on, my dormitory is much more beautiful than yours, with new desks, brand new chairs, computers, and telephones, do you have any conditions to manage logistics?"

Meng Chuan smiled bitterly: "My big chief, you are the number one, of course the configuration is good, I will run errands and work, can I compare with you, not to mention the furniture, just my single room is hard to apply for, let's go, I don't have anything for you, I'll go cook you a meal." ”

Duan You came for Meng Chuan's meal, Meng Chuan's poor belongings, Duan You really couldn't look down on him, "Go, go, this time you should have a celebration banquet for me, I'll call a few of my subordinates." ”

"Okay, when you're done calling, just go and sit in the box of the canteen, and I'll serve it over when I'm done."

Because it's a weekend, the people in the cafeteria should take leave and rest, so there are few people there, and it happens to be clean.

This time is a celebration banquet for Duan You and a few people, so it must not be ambiguous, not to say too much, at least four dishes.

Four dishes, Meng Chuan gave them all hard dishes, celebration banquet, should have eaten better, so what kind of dishes?

Meng Chuan thought about it, and put a chicken stew with mushrooms, a taro button meat on the whole, a pot wrapped meat, and a dry fried duck. These are all hard dishes that can be taken on the table, and they will definitely not be lost.

Chicken and mushroom stew is a stew, so make it first, and after it is stewed, you can save some time when you make other dishes.

Chicken stew mushrooms, this is exquisite, the smaller the chicken, the better, we usually can't buy chickens on the market, so it is okay to use a big rooster, if you are in the countryside, your own chickens, then it is best to use chickens, and the two-month-old chickens fed with bud rice taste the best.

As for mushrooms, hazel mushrooms are the best, but this thing is too expensive, and the cafeteria doesn't have this thing at all, so you can use chicken leg mushrooms instead, and the taste is not bad.

In addition, in the bubble some shiitake mushrooms for later use.

The chickens in the cafeteria were all quick-frozen chickens, and Meng Chuan took one out of the freezer and began to chop it.

When chopping chicken, you must pay attention, the minced meat is not too small, about five centimeters of chicken on the line, although the chop is too small, although it is said that it is cooked quickly, and the flavor is fast, but it is not pleasant to eat.

You think, a dish is placed on the table, a chopstick picks up a small piece of chicken, swallows it in one bite, and then has to go to the dish, which is very troublesome, of course, this also depends on the person, if it is a woman, it is okay to chop it into small pieces, but Duan You They are all a group of big men, and it is not as cool to cut small pieces as directly to eat large pieces.

When the ingredients are ready, you can start cooking, and the meat must be blanched all over the water first, because it is a stew, if you don't blanch the blood water, the stew will not taste very good.

Then you can fry in the pot, if we make chicken, we all like to use rock sugar to color the chicken first, so that it looks better, but this stewed chicken is not needed, add some soy sauce to him later, and the color can be improved.

When the oil is heated for eight minutes, you can pour in the chicken pieces and start stir-frying, after stir-frying until it changes color, add some spices to taste, some green onions, some ginger slices, two star anise, put some dried chili peppers, and then continue to stir-fry.

Don't add water in the process of stir-frying, just stir-fry so dry, so that the taste is good when it is stewed later, fry it for about two or three minutes, at this time it feels like it's about to be fried, don't worry at this time, just add the soaked shiitake mushrooms and sliced chicken leg mushrooms.

Shiitake mushrooms and chicken leg mushrooms are soaked in water, so there is moisture, and with these two things, you don't have to worry about the chicken being fried.

After stir-frying for about three minutes, the color of the mushrooms has changed a little, you can add light soy sauce and cooking wine, stir-fry well, add water and start to simmer, the amount of water is just less than the chicken.

This will be asked, can you omit this step of stir-frying shiitake mushrooms, you are afraid of the mushrooms that are fried after the chicken is fried, and you can add water directly to achieve this effect.

The purpose of Meng Chuan's doing this is not only to prevent the chicken from being fried, but to fry the mushrooms by the way, if the mushrooms are not fried and stewed directly in the pot, then the mushrooms will not taste as good as if they were fried.

So this step can not be saved, don't save it, at this time the water is also added, you can start to stew, Meng Chuan suggested that it is stewed over medium heat, this is different from stewing Dongpo meat, Meng Chuan's purpose is to stew the chicken water dry, so as to achieve the effect of chicken crispy.

After simmering for about 30 minutes, the soup is almost finished, and then add some shallots and a little salt to get out of the pot.

Because the time to cook today was very tight, Meng Chuan immediately started to cook the next dish.

The next dish is taro button pork.

In fact, there is not much difference between the method of taro button meat and plum cabbage button meat, because plum vegetable button meat is more common, even in the army can often eat, so I won't do it this time, and the taste of taro button meat is also very good, taro also has the effect of tonifying deficiency, strengthening the spleen, and detoxifying, and it is healthier to eat than plum cabbage button meat.

Since it is buckle meat, it must be made first, Meng Chuan first cut the pork belly into large pieces, and then stew in the pot, you don't need to put too much when stewing, just add some ginger slices to remove the fishy smell.

Turn on the high heat, simmer for fifteen minutes, then take it out, process the meat pieces, and pass the boiled meat with cold water again, the meat will be very firm, and the slice will be easier.

But now don't be in a hurry to slice, you have to remove the hair on the meat skin first, some people like to scrape with a small blade, some people like to use fire, Meng Chuan also has his own method, and the removal is clean and fast.

That is, first put it in a pan to blanch, blanch for half a minute, and then gently scrape it with a kitchen knife to remove it, and the speed is absolutely fast.

After removing the hairs on the skin, you can start slicing, the slices don't need to be too thin, just half a centimeter thick, some people are wondering if they can taste if they are so thick?

There is still a little difference between taro button meat and plum cabbage button meat, the meat slices of plum vegetable button meat are generally not pickled, but the meat slices of taro button meat will generally be marinated for fifteen minutes, so don't worry about the taste of the meat slices not entering.

After cutting, you can start marinating, add a little bean curd, a little cooking wine, a little light soy sauce, and the marinating time is about 20 minutes.

Next, Meng Chuan began to make taro. (To be continued.) )