Chapter 1313： Bad oil, autumn oil (1/2)

Speaking of this attribute, it seems that only professional players like torture officers would like it. Boss Lin shut himself down on the spot.

Of course, people with this attribute must have a big heart, otherwise, for example, when Lin Chou and Leng Han meet, the communication between them gives people the feeling that they each took a knife and stabbed each other. This is the trend toward horror films.

It may also be beneficial, for example, there is almost no such thing as a secret between two people.

emmmm...

Wait, this doesn't seem to be a good thing, it should be terrible.

Lin Chou shook his head, threw some unrealistic things into the garbage dump, and began to concentrate on processing the eggplants.

In fact, egg carp can not really be regarded as a dish that requires great skill, or it should be said that it is a patient work of slow work and meticulous work.

The strong green eggplant that Lin Chou chose was suitable. Lin Chou only needed to cut it vertically into one-centimeter thick slices to complete the first process.

”Well... it looks like a lot of dragging codes on the chopping board.” Wu concluded.

”roll!”

Lin Chou dragged a lot of eggplant slices into a large pot of 10% hot chicken fat, and quickly used the oil temperature to shape the surface of the eggplant. After removing it, reheat the chicken fat in the pot, turn to low heat and repeat. Add the sliced ​​eggplant and fry slowly.

In fact, this step can directly fry the eggplant slices from the inside to the outside to a crispy level, but Lin Chou's choice is 70% dry, and then hang the egg slices one by one after they are out of the pan, and use them in a cool place. Drying with hot air will give the eggplant extra toughness and ”firmness” properties.

From the beginning to the end, the eggplant is a kind of ”cup” instead of being simmered into a pot of eggplant paste.

The next step is to prepare the ingredients. The egg carp needs more ingredients. Well, Honglou cuisine has always been based on exquisiteness.

The first is the chicken breast. The young hen who has never been in love, emmmm, is used. You can imagine her... its breast is very tender and juicy.

The loose meat hammer was cracked and beaten a few times, and then the chicken breast meat was cut into centimeter-square cubes along the texture. Finally, the rice wine and white wine were mixed with two to one water and starch to be beaten and beaten to pull out the tendons.

Soak the dried mushrooms, dice, and set aside.

Dice the tofu, fry in the pan and fry the chicken **** together to create a fragrant flavor. Then add the diced mushrooms and stir-fry slightly, turn to high heat, add a little mashed mushroom soup, and simmer dry.

Pine nuts, hazelnuts, cashews, almonds and some preserved fruits are also fried to give a dry aroma.

Put a little more oil in a casserole, combine various ingredients in one pot, simmer chicken soup, abalone juice, oyster juice, and autumn oil to make eggplant slices.

Autumn oil especially refers to the first soy sauce in late autumn. In fact, it is soy sauce. It is divided into first sauce, double yellow and autumn oil. It is the 31st day from the small summer to the beginning of autumn. It is commonly known as Fuxia, which is the temperature of the year. When the yang is at its highest, it is most suitable for fermentation and drying soy sauce, so the first soy sauce in autumn is the best.

The rice wine is cooked in three or five times during the cooking process. When it is simmered, it is finished with sesame oil, and it is fried in a small fire. Stirring constantly, the water evaporates and the oil is burnt.

”This smell~”

Wu Ke and Huang Dashan sniffed.

Especially Huang Dashan, who had obviously disliked it before, and now Harazi has already been on his face.

”Eh eh, what are you doing, Linzi, don't you invite people to taste the dishes after they are ready...”

Lin Chou squinted at the two hopeless guys, carrying a large thick-glazed black earthen jar in one hand, and the action of filling the finished vegetables into the jar did not stop at all.

The taste of condensed egg carp is most needed, and it is not possible to use anything else, only the bad oil.