Cut off the vermicelli, put it around the scallops, put the garlic juice on top of the scallops with a spoon, put it on a plate, put it in a steamer with boiling water, steam it for two minutes over medium heat, then steam it on low heat for three to four minutes, turn off the heat and wait for two minutes to remove the lid.

Heat a wok and pour in a little cooking oil to heat the oil.

Garnish the steamed scallops with chopped green onions and drizzle with piping hot oil, and you're done.

This dish is nutritious and delicious, but it's not greasy, but it has a refreshing texture that makes it perfect for summer.

Mo Ning nodded, gave Mo Xun a score of ninety-nine, and then began to prepare to taste Cai Youyou's work.

Cai Youyou cooks a dish of pineapple shrimp curry.

She deliberately selected the pineapple that was already ripe, washed the pineapple, cut off the skin, and took out the flesh inside.

Cut the pineapple pulp into small pieces, dice the carrots and red peppers, blanch the green beans in boiling water, and remove the supercold water for later use.

Cut off the spikes and whiskers of the shrimp, remove the shrimp thread and wash it, blot the water with kitchen paper, sprinkle some homemade fried powder with flour, starch, cornstarch, baking powder and five-spice powder, and let the shrimp body evenly coat with a layer of fried powder.

Pour an appropriate amount of cooking oil into the pot, heat the oil, add the prawns, fry on high heat for two minutes, and use kitchen paper to absorb the remaining oil.

In another pot, heat a tablespoon of butter in a pot, add fried minced garlic, chopped green onions, diced carrots and green beans, pour in the homemade curry paste, stir-fry until fragrant, pour in a bowl of water and stir well and bring to a boil.

Add an appropriate amount of sugar and homemade chicken essence to taste, pour in diced red pepper and fried prawns and stir-fry evenly.

Pour in an appropriate amount of coconut milk, pour in the pineapple cubes and stir-fry evenly.

In order to make this dish taste better, Cai Youyou deliberately chose a pineapple with sugar that has already been ripe.

The flesh of the pineapple is smooth and juicy, and the taste is as sweet as honey, which can bring out the aroma of curry and the sweetness of shrimp.

Coconut milk is poured into the final step of cooking to reduce the spicy and bitter taste of the curry, and to make the curry more fragrant.

In addition, the water on the prawns is sucked up in advance and then wrapped in fragrant fried powder and fried, which not only makes the shrimp meat more fragrant, but also makes the shrimp shell more crispy.

Cai Youyou's control of the heat is also very in place.

In the dishes, the sweet taste of pineapple and the fragrant curry flavor of the sauce are completely integrated with the tenderness of the shrimp meat, and the combination complements each other.

When fried, the prawns are not only crispy and springy, but also full of fragrant curry juice and sweet pineapple juice.

Mo Ning commented while giving Cai Youyou's cooking a full score, and called it such a dish, it was so delicious that people couldn't stop at all!

Not only are the prawns sweet and tempting, but even the pineapple chunks and curry soup on the plate make you want to eat it with rice!

Hearing this, everyone couldn't help but laugh.

Cai Youyou, Mo Xun, Wang Fatzi and Hua Xi began to exchange and taste a few dishes they cooked.

Everyone was happy and lively here, and suddenly heard a timidly voice from the door that was a little hesitant: "That, chairman, Joker, I, I also want to come to take the exam, I don't know if it's okay." ”

The person who spoke was none other than Zhu Qing.

As he spoke, he thought to himself......

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