After thinking about it, Li Xue looked at the seasoning.

Cumin, spicy powder, balsamic vinegar, sesame oil, light soy sauce, peanut oil, all the spices that are in the world, everything in the kitchen.

Wang Zhen looked at it and put his mind at ease, after all, no matter how good his cooking skills were, without the help of the seasoning, he couldn't make the taste he wanted.

After making sure that there are all the things that are ready to cook, look at it and start working.

And Li Xue didn't know if she was worried about Wang Zhen, or if she wanted to look at Wang Zhen, so she watched from the side.

When Wang Zhen saw it, he didn't say anything, but took out the lotus root, fungus, preserved egg and Hunan pepper from the refrigerator together.

These three things are all made into cold dishes, and they are also the best three of the eight dishes, so Wang Zhen is ready to take the lead in making these three dishes.

First of all, after taking out the fungus, Wang Zhen first soaked it in hot water, and then turned on the spirit stone stove and began to boil hot water.

Then, Wang Zhen picked up the kitchen knife, and when the knife fell, the lotus root turned into a plate of lotus root slices as thin as cicada wings.

After the lotus root slices are cut, the water in the pot has also turned into boiling water.

Wang Zhen saw it, poured the cut lotus root slices into the boiling water, scalded them for a few seconds, and then scooped them up and put them in the cold water.

Although the raw lotus root can be eaten directly, it is more or less astringent, but once scalded with boiling water, its astringency will disappear completely, and after the hot water is scalded, it will also arouse the mucus in the lotus root, making the lotus root more refreshing.

After the lotus root was scalded, because it still had to be soaked, Wang Zhen began to make cold preserved eggs.

Unlike other people's cold preserved eggs, Wang Zhen cold preserved eggs are the first seasoning.

First of all, he cut the Hunan pepper into small slices and put it in a small bowl, then poured in two-thirds of the light soy sauce, one-third of the incense and a little sesame oil, and after mixing evenly, he put it aside for later use.

Then, Wang Zhen began to peel the eggs.

After the preserved eggs were peeled, Wang Zhen cut them and put them on a plate, poured the seasoning he had just made on top of the preserved eggs, and suddenly a plate of green pepper preserved eggs with a unique flavor was ready.

The reason for this is because after a few minutes of soaking, the spicy taste of the Hunan pepper has been absorbed by soy sauce and balsamic vinegar.

The preserved eggs made in this way are not only sour and spicy, but even the Hunan peppers are extremely spicy.

After the cold preserved eggs were ready, Wang Zhen asked Li Xue to transfer them to the table in the living room, and he began to make a second course, cold lotus root.

The lotus root has just been made, and then Wang Zhen found a small basin, poured the lotus root into it, put in coriander, green onions, balsamic vinegar, a trace amount of soy sauce, sesame oil, and stirred, and suddenly a plate of cold lotus root with a jade color was ready.

After the cold lotus root was ready, Wang Zhen asked Li Xue to continue to move to the living room and start making the third dish.

The third course is cold fungus.

After soaking in hot water, the originally shriveled fungus has all turned into fresh fungus at this time.

Wang Zhen took it out, cleaned it, put in chopped coriander and green onions, soy sauce, balsamic vinegar, spicy powder, and sesame oil, and stirred, and suddenly a plate of spicy cold fungus was ready.

After the three cold dishes were cooked, Wang Zhen began the fourth course.

Wet stir-fried spicy chicken.

In many places, spicy chicken is used to dried chili peppers, and I think the spicy chicken made that way is more delicious.

In fact, the really delicious spicy chicken has to be fried wet.

First of all, the chicken, after Wang Zhen took out the half chicken in the refrigerator, Zhen Yuan was shocked, and the bones and meat of the half chicken were immediately separated.

Then, Wang Zhen took out the bones, cut the chicken into uniform fingernail-sized pieces, and boiled them with boiling water and ginger slices for two minutes to remove the fishy smell.

After it was done, Wang Zhen fished it out and washed it and put it aside for later use.

Then, while cutting the small peppers, Wang Zhen turned on the stove and began to heat it.

After the pot was heated, Wang Zhen poured an appropriate amount of peanut oil into it, and then put the chopped small peppers in it and fried them.

Wang Zhen looked at it and used his divine sense to control the spicy taste in the pot. When the spiciness of the chili pepper had been thoroughly integrated into the oil, he stir-fried the freshly made chicken pieces and added an appropriate amount of salt.

In this way, as the stir-frying, the chili flavor that has been incorporated into the oil slowly invades the chicken during the stir-frying.

When Wang Zhen stopped, a plate of spicy chicken with red white appeared in the pot.

After the wet fried spicy chicken was ready, Wang Zhen made it on a plate and asked Li Xue to bring it to the living room.

"Woo, it's delicious. ”

Seeing the kung fu in the blink of an eye, Wang Zhen made four dishes.

Especially the wet fried spicy chicken, which is particularly suitable for Li Xue's appetite.

So when serving the dish, Li Xue couldn't help but take a bite, and was immediately conquered by the deliciousness of the wet fried spicy chicken.

If it weren't for her parents, Li Xue almost couldn't help but continue to eat secretly.

After the fourth dish was ready, Wang Zhen began to cook the first course.

Shriveled spicy fat sausage.

This dish is similar to the wet fried spicy chicken, except that the shriveled spicy fat sausage will be fried for a longer time.

The fat intestines are all cleaned directly, and Wang Zhen only needs to cut them into one-centimeter-wide fat intestine rings, and then clean them again and put them aside to dry.

Afterwards, Wang Zhen cleaned the pot, heated it and added peanut oil, and then added the chopped red pepper and stir-fried.

After the spicy taste of the little red pepper was completely integrated into the oil, Wang Zhen cut the dried fat intestines and poured them into the pot and stir-fried.

Stir-fry until the chili peppers and fat intestines became semi-dry, and then Wang Zhen stopped.

The fat sausage that comes out of this way is spicy and refreshing, and the more you chew, the more fragrant it becomes, making it impossible to stop eating at all.

After the shriveled spicy fat sausage was ready, Wang Zhen put it on a plate, and then asked Li Xue to bring it to the living room, and he began to stir-fry the sixth dish.

Spicy pan-fried tofu

Taking out the tofu in the refrigerator, Wang Zhen put the tofu in the pot and added water to boil.

Frozen tofu, because of the reason that it is frozen, the original flavor of the tofu has been frozen.

Although this does not delay cooking, the finished food will have a little less flavor.

Therefore, Wang Zhen boiled it in hot water first, so that the aroma of the tofu would be reactivated, and the tofu would be more delicious.

After the tofu was cooked, Wang Zhen used a knife to cut it into dice-sized cubes.

Then, heat the peanut oil in a pan, put the tofu cubes in it and start frying in the oil.

As for why the tofu is cut so small, it is because after a long period of experiments, Wang Zhen found that cutting the tofu into small square pieces is not only easy to fry, but also easy to turn the pan, and most importantly, easy to taste.

In this way, after frying for a while, all the snow-white tofu pieces turned into golden tofu.

Seeing this, Wang Zhen stir-fried again, and when the oil in the pot was completely absorbed by the tofu, he added a trace amount of salt, spicy powder, cumin powder, and stopped after stir-frying a few times.

So, a plate of spicy tofu cubes with full color and flavor came out of the pot.