Lan Lan's words made Meng Chuan a second monk and confused, "What do you little sisters look at me, okay, Lan Lan, you go eat fruit, I'll go cook first." Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ”

As soon as Lan Lan heard that Meng Chuan was going to cook, she immediately followed, "I'll also help my brother cook." ”

Meng Chuan looked at Lan Lan's delicate little hands, it would be good not to cause trouble to himself, and he also helped himself cook, "Okay, Lan Lan, I can handle the cooking alone, you go watch TV." ”

Lan Lan didn't want to, the house of the Meng Chuan family was not big, and there were so many people sitting in the living room, how uncomfortable she was sitting in the past, "Brother, should you teach me how to cook a few dishes." ”

When it comes to cooking, Meng Chuan doesn't have that kind of machismo, thinking that cooking is a woman's job, but as a girl, learning a few dishes is essential, "Okay, then you follow me to learn, if you don't understand something, just ask me." ”

Meng Chuan opened the plastic bag first to see what his mother bought, pork is a must-have, whether it is a big dish or a small stir-fry, pork is an indispensable meat food. In addition to pork, there is also a chicken, a fish, and vegetarian dishes, some common vegetables, garlic sprouts, mushrooms, green peppers, tomatoes, eggplant, etc.

This time there are more people in the family, Meng Chuan prepares several big dishes, pork, Meng Chuan will come to make Sixi balls, which is what we usually call lion's head, chicken, make a large plate of chicken, and fish make braised fish.

In fact, if you want to make pork as a hard dish, then pork and cabbage stewed vermicelli must be the first choice, but Meng Chuan did not choose this dish, the reason is very simple, because pork and cabbage stewed vermicelli are easy to naan, usually when we eat a big pot of rice, we use a spoon to scoop a spoon into the bowl, so I don't think there is anything unsightly, but if you really use chopsticks to clamp it, after a while, this dish will be naan, and the appearance at that time is really a little worse.

Since making meatballs, then chopping minced meat is not a small project, if we usually want to make Sixi meatballs, it is best to use a dumpling filling machine to break the meat in advance in the place where we buy pork in the vegetable market, otherwise your knife skills are not good, chopping stuffing is a troublesome matter.

Of course, if you chop it yourself, the taste you make will definitely be better than the filling taste made by the machine, Meng Chuan chose to chop it himself, first slice it in the section, then shredded, and finally start chopping.

Lan Lan had eaten Meng Chuan's cooking, but seeing Meng Chuan cooking, this was the first time for her, when she looked at Meng Chuan's fluent knife skills, Lan Lan's mouth couldn't close in surprise, "I didn't expect my brother to be so good at cooking." ”

The sound of Meng Chuan's chopping meat is not loud, and there will be no sound of chopping the cutting board, because every time the knife penetrates the meat, Meng Chuan will stop it in time, if the kitchen knife is not sharp enough, the sound of Meng Chuan's chopping meat can be smaller.

Lan Lan saw that Meng Chuan had chopped meat, and hurriedly shouted that she wanted to learn Meng Chuan's kung fu of chopping meat, which looked really handsome.

This kung fu of cutting vegetables, but there is no skill, you can only rely on a little bit to practice, "Lan Lan, if you want to learn this, it's very simple, practice every day, practice for three or five years, you probably have this level." ”

"Ah, three or five years? But I don't think I've heard my aunt say that you can cook, and you must not have practiced for three or five years. ”

Meng Chuan panicked, "I worked in the kitchen of the army, where vegetables had to be chopped every morning, noon and evening, and the training intensity was high, so I naturally cut them quickly." ”

"Oh, I see, but I don't have three or five years to learn, so why don't you teach me something else."

Meng Chuan nodded, "Okay, then I'll ask you to stir-fry a few vegetarian dishes, that's easier." ”

There are generally many more steps in meat dishes than vegetarian dishes, so it is not very easy to learn, for a little girl like Lan Lan, it is good to learn two good vegetarian dishes.

Meng Chuan's cooking speed is very fast, Sixi meatballs, boiled fish and large plate of chicken, it didn't take long to finish, let's start stir-frying vegetarian dishes, Meng Chuan took out three eggplants, and said to Lan Lan: "I'll make a dish of braised eggplant, this is a relatively easy to learn dish, and the taste is also quite good, you take a good look." ”

Some people make braised eggplant and like to put some meat, because they think it will be more delicious, but Meng Chuan makes it vegetarian, so he doesn't put meat, and Meng Chuan's method of making braised eggplant is different from others, but Meng Chuan can guarantee that if he does it according to his own method, the taste will definitely be delicious.

Meng Chuan washed the eggplant and cut it into strips, and then said to Lan Lan: "The braised eggplant that my brother made this time may be different from my aunt's practice, but my brother's craft was learned from a veteran, he specializes in making small stir-fries, and the technique is absolutely good, and according to my practice, I can reduce the raw taste of eggplant and make this braised eggplant more delicious." ”

When Lan Lan heard Meng Chuan say this, she immediately became curious, "Okay, brother, then you can quickly teach me your method." ”

Meng Chuan first salted the cut eggplant with salt and marinated for 20 minutes.

Meng Chuan's novel approach made Lan Lan curious, it turned out that she had only heard of marinating the meat before stir-frying meat, but she didn't expect her brother to marinate it before making eggplant.

After marinating for twenty minutes, the eggplant was obviously much softer, and then Meng Chuan pressed these eggplants slightly with his hand, which can easily press out some water, but when we press the eggplant, don't make too much force, otherwise it will not be beautiful to press the eggplant.

This step, it turns out that the veteran told Meng Chuan, the main thing is to remove the raw flavor of eggplant, and then you can start frying, we usually braise vegetables, generally put rock sugar when the oil is hot, but Meng Chuan did not put rock sugar first this time, but after the oil was hot, directly put in the eggplant and stir-fry.

The frying time does not need to be too long, as long as you hear the 'crackling' sound of no water in the pot touching the oil, you can fish it out, the eggplant at this time is not cooked, but the eggplant has a certain color, at this time take out the eggplant, there will be some oil left in the pot, and now Meng Chuan put in the rock sugar.

At this time, putting rock sugar can highlight the umami, but also better coloring, so that the taste of the eggplant will be more delicious, before the pot, sprinkle some minced garlic, put a spoonful of light soy sauce, this braised eggplant is done.

Salt Meng Chuan did not put it, mainly because when pickling, there was a bit of salt on the eggplant, but you don't have to worry about being salty, because Meng Chuan just had an action of squeezing water for the eggplant, and most of the salt in the eggplant flowed away with the water, and the taste of the pot was just right at this time.

However, if someone is worried that the taste will be insufficient, you can taste it before cooking, and if the salt is not enough, then you can put some salt yourself.