delicious master

Chapter 204 Fried Pork Liver
Tang Xiaokang, who didn't know that he had been silently entrusted with a mission by his father Tang Qingbo, was happily looking at the transfer information on his mobile phone.

It has been many years, and this is the first time he has received RMB from his father. Until now, Tang Xiaokang still seems to be immersed in a dream.

It's like a dream, and I don't know if I will be very moved after waking up.

Thinking of my goal in college, which is to buy myself a Mustang within one year of graduation, although Tang Xiaokang’s almost failed grades made this dream of Tang Xiaokang more like a daydream, but Tang Xiaokang did not expect that he now seems to be, It really is a dream come true.

The only remaining V8 of the Mustang should be the one that is out of production and on sale, with a market price of around 57.

Dongju's bills for this year have not yet been settled, so all of Dongju's income is still in the company of Mom and Dad.

In Tang Xiaokang's body, the money he earned is only more than 2000 yuan, and at this moment he has fulfilled his dream of being able to buy a V8 Mustang within a year.

Use the 2000 yuan I earned in a year, plus the 57 yuan my father gave me.

When Tang Xiaokang heard this kind of statement before, he felt that these people were particularly annoying. He didn't expect that one day, he would become what he once hated.

Although this look is quite cool.

The old man went back with his parents. Anyway, Fat City is not far from here. My father drove the old man back directly, and by the way, he could have a meal at the old man's place in the evening.

After tidying up the hall, handing over the remaining things to Xiao Yuanyuan, Tang Xiaokang came to the back kitchen and turned on the stove again.

Today, he was going to take Xiao Yuanyuan's grandmother to the hospital. Tang Xiaokang decided to bring lunch to Dr. Sun. A good man will do his best to send the Buddha to the west. This is not a matter of much effort.

However, Tang Xiaokang couldn’t spend too much thought. He happened to have kimchi sent by Xiao Yuanyuan’s grandma, and took out some pickled sour cowpeas. The taste was very mellow. Tang Xiaokang washed one and tasted it. It's really comfortable.

The remaining half belonged to Xiao Yuanyuan, this little guy, who ate so much just now, saw the sour cowpea in Tang Xiaokang's hand, and drooled again.

Split the trotters into two to make a net-famous roasted trotters. The sour cowpea is directly used for fried rice. It is appetizing and refreshing, absolutely comforting.

Wensi Tofu or Baixue Hidden Dragon, it takes too much time to make it at this time, Tang Xiaokang thought for a long time, and finally pieced together some things from the kitchen.

Because it has not opened in the past two days, my mother's suppliers have not delivered the goods, and Boss Wu has not delivered mutton in the past two days.

There are not many ingredients in the kitchen, only an unused pork liver brought over by the old man.

Wash the pork liver with water and cut into thin slices.

Tang Xiaokang decided to make a home-cooked stir-fried pork liver. This dish is not difficult, and it is considered a special dish of Tang Xiaokang's mother.

Tang Xiaokang himself doesn't like pork liver very much. He thinks the taste is strange and astringent, which may be caused by the interference caused by his overly sensitive tongue. However, he is very familiar with the recipe of this dish.

The sliced ​​pork liver is ready to be marinated, half a teaspoon of salt, half a teaspoon of pepper, a little soy sauce for coloring, and stir well.

Finally, seal with cooking oil.

Basically, the dishes that need to be fried need to be sealed with edible oil when marinating.

Stir-fried pork liver is a dish of dried coriander. For those who like to eat pork liver, it is definitely a delicacy.

The marinated pork liver was put aside, and Tang Xiaokang began to prepare the auxiliary ingredients. The net red roasted pig's trotters were about to be baked. Tang Xiaokang asked Xiao Yuanyuan to keep an eye on it, and then put it directly into the thermos.

Roasted pig's trotters need to be eaten while it is hot. If it is cold, it will not have that delicious taste, so it needs to be placed directly in the thermos.

Dice the ginger and garlic, and Tang Xiaokang cut the garlic sprouts into sections, cut three millet peppers to increase the spiciness and stimulate appetite, and cut a red pepper to increase the color.

When cutting garlic sprouts, you can drain the basic white garlic before cutting, which can make the taste of garlic sprouts more exuded.

Put oil in the hot pan, lubricate the wide oil pan, and pour cold oil into Tang Xiaokang.

This method is basically a step that hotel chefs will use. It is basically impossible to use it for small families, and it is too wasteful of oil.

Moreover, the purpose of using wide oil to move the pan itself is to lubricate the iron pan and prevent the phenomenon of sticking to the pan after pouring meat.

Today's households are basically full of high-end products such as non-stick pans, and the purpose of wide oil pans has become meaningless.

Picking up the pot and putting it on the edge of the stove, Tang Xiaokang poured in the pork liver.

The firepower in the kitchen is very strong, so Tang Xiaokang can only fry the pork liver over the fire, otherwise it will be easy to fry the pork liver and lose its tender taste.

With the help of the bottom of the pot and the temperature of the hot oil, fry the pork liver until it is about five years old. At this moment, the pork liver has been completely shaped, and then pour in the chopped garlic and ginger.

Stir fry continuously in the pot, gradually fry the aroma, and finally add red pepper.

At this time, you can quickly stir-fry on the stove to fry the aroma of all the ingredients. After the aroma slowly wafts out of the pot, you can start seasoning.

Then pour in half a teaspoon of pepper to increase the aroma, a little sugar to enhance the umami taste, a teaspoon of oyster sauce, and pour in an appropriate amount of soy sauce and dark soy sauce.

Stir-fry quickly again to stir-fry all the flavors evenly. At this time, pour the chopped garlic into the pork liver and continue to stir-fry over high heat.

As the aroma of garlic sprouts diffuses, this dry and fragrant stir-fried pork liver is ready.

It is not difficult, basically everyone can do it, the main thing is to control the heat of the stove to ensure the tenderness of the pork liver, and to fry all the fragrance evenly.

On the other side, Xiao Yuanyuan just packed the net red roasted pig's trotters, and put the fried pork liver in the pot into the heat preservation bucket.

It wasn't the wafting fragrance that made Xiao Yuanyuan's saliva continuously flow down.

The color of the pork liver is great, with a light soy sauce color, and it looks very appetizing when paired with bright red peppers and emerald green garlic sprouts.

The mild spiciness and the aroma of garlic irritate the mouth, and it looks like a very dry and fragrant appetizer.

The pork liver brought by the old man was relatively large, and there was a lot left over. Tang Xiaokang put it on a plate and handed it to Xiao Yuanyuan.

"Wow~ delicious, this pork liver is so tender, spicy and delicious!"

I ordered a bite of pork liver. It didn't feel old and astringent as I imagined. Instead, it was very tender, with a sour aroma and a hint of spiciness. It was very delicious.

The essence of stir-fried pork liver is that it can make this dish very tender and smooth without adding starch to marinate. The control of the heat makes the fried pork liver bring its own delicious taste.

(End of this chapter)