delicious master

Chapter 57 Secret Chili Oil (please collect, please recommend!)
Fifty coir raincoat cucumbers filled a large vegetable pot, and their emerald green color looked very bright.

The soup is made very quickly, so each cucumber looks very fresh, which is just right for making cold coir raincoat cucumbers.

Carrying such a large pot of coir raincoat cucumbers, Tang Xiaokang returned to the back kitchen.

For cold cucumber, the most important thing is naturally the spicy oil for cold salad.

The way of making chili oil is different for each family, and the ingredients are also different. A good cold chili oil is the key to the success of a cold cucumber salad.

At this moment, Tang Xiaokang needs to cook a bowl of chili oil that meets his requirements on the spot.

After taking out everything he needed, Tang Xiaokang even took out his treasured rapeseed oil.

This was specially brought for the old man when he came last time. The freshly pumped rapeseed oil in the house has a very strong fragrance.

The ratio of oil to chili noodles is two to one. This is the recipe the old man told him.

Heat the rapeseed oil on high heat, wait until you feel the oil warm up, then turn to low heat.

Put in the chopped celery and carrots. These two hard materials are more resistant to frying, so they need to be put in first.

Heat the oil over low heat and fry these things slowly. Seeing that the carrots gradually turn golden brown, Tang Xiaokang starts to add the chopped onions and sauté until fragrant.

Then add green onion, ginger and coriander, and then add some peppercorns and star anise to increase the aroma of the hot oil again.

As the oil temperature continues to rise, the aroma of this material is slowly integrated into the hot oil, making the mouth involuntarily start to produce saliva.

Turn off the fire, take out the filter, pour the oil into it, and filter out all the oil residue, Tang Xiaokang turned on the fire again.

Cook the oil again. The oil temperature needs to be kept at [-]% to [-]% hot. If the temperature is too low, the chili and hot oil will not blend well, and the taste of the spicy oil will drop a lot.

However, if the oil temperature is too high, it will cause the chili noodles to be burnt and bitter, which will affect the taste even more.

Put one-third of the chili noodles in the bowl, turn off the heat, add oil, and add one-third of the oil and stir constantly.

Adding in batches allows the chili noodles to heat evenly, resulting in a chili oil with the perfect texture and color.

Sprinkle in chili flakes, pour oil and stir.

After all the chili oil was made, Tang Xiaokang sprinkled salt and stirred, and added some white sesame seeds to increase the aroma.

A bowl of chili oil with attractive aroma, ruddy color and spicy taste is finished.

If it is in a restaurant, they will also put monosodium glutamate in the spicy oil for body freshening, but Tang Xiaokang has his own secret recipe.

Take out the oyster sauce made by the old man. This is a little bit of oyster sauce made from two hundred oysters when the old man is free. Synthetics are comparable.

A little bit of honey oyster sauce was added. After Tang Xiaokang stirred everything evenly, he tasted it. It was very spicy, and it was more than spicy, but there was still a hint of aroma and a numbing taste of pepper.

The smell of sesame seeds and chives and star anise, mixed in the mouth, is full of fragrance.

Take out Zhenjiang mature vinegar. This extremely traditional old craft makes the vinegar taste more mellow and sour.It has always been Tang Xiaokang's favorite vinegar.

Tang Xiaokang prepared each coir raincoat cucumber on a plate, as it was something produced by Dongju, with a hint of paranoia.

Pour in chili oil and balsamic vinegar, and a complete cold coir-coir cucumber is freshly baked.

Because the slices are uniform, coir coir cucumbers can taste well, not only the skin, but also the inside has a hint of spicy and acetic acid.

It is really appetizing and refreshing with the crispy taste of fresh cucumber.

Before he knew it, Tang Xiaokang had already eaten four or five coir raincoat cucumbers. The aroma of chili oil and the freshness perfectly relieved the sourness brought by the vinegar.

However, the sourness of the balsamic vinegar makes the chili oil no longer so irritating, which greatly relieves the pressure in the mouth. The complex taste after the fusion of the two makes people eat a few pieces in one go without any feeling. The more you eat, the more refreshing you are, and the more you eat, the more appetizing you are.

However, it was also used as a gift for customers. Tang Xiaokang restrained his appetite, swallowed, and finished all the remaining cold cucumbers.

By the time Tang Xiaokang finished all this, it was already approaching noon, and a new batch of guests was about to arrive.

First came to the hall, Xiaokang had run out of goat milk powder soup, but fortunately, mother Cheng Guixia brought a lot of goat milk powder for herself, not in bags, but at first glance, it was more high-end canned milk powder, which was full Five or six cans.

Tang Xiaokang naturally didn't dare to ask about the price, for fear that he would be hit, but Tang Xiaokang can still be 100% sure that the food he eats with winter melon is definitely much more expensive than himself.

A string of English letters written on the bottle of milk powder, but the characters of the road could not be seen, which made Tang Xiaokang look blind. Except for the Chinese-made English Tang Xiaokang at the bottom who could understand, the rest were all they knew. Tang Xiaokang, but Tang Xiaokang didn't know them.

But it doesn't matter, it's all goat milk powder anyway, and the usage must be the same. Pour the goat milk powder into the bottle and brew it well, then pour it into the bowl that the wax gourd has been using.

The weight of winter melon has been increasing rapidly recently, and the hair and body have become rounder at a speed visible to the naked eye. It is really constantly approaching the thoughts in Tang Xiaokang's heart. This stomach is completely in the shape of a small winter melon up...

"Sooner or later, I will die of fat!"

Looking at the orange hair of wax gourd, Tang Xiaokang muttered aloud, but he still thought in his heart that in a week or two, he would be able to feed him some milk cakes. As for cat food, forget it. I am such a semi-professional The chef is here, and there is no need to feed it cat food.

The first person to approach at noon is still Hong Tao, and now he has perfectly formed the habit of coming to Dongju for three meals a day.

"Master soup, mutton soup, roasted pig's trotters."

Looking at Winter Melon who was still licking the goat milk powder, Hong Tao knew that Tang Xiaokang must still be in the kitchen, so he shouted directly to the kitchen.

Not long after, Tang Xiaokang came out with a bowl of mutton soup and a plate of cold coir raincoat cucumbers.

Looking at the sudden extra coir raincoat cucumber in front of him, Hong Tao was a little confused. So, why didn't he see this thing when he came to eat this morning?

"This is a side dish. I gave it to you. I cut a lot of coir raincoat cucumbers today, and I just mixed it with secret spicy oil. It's a limited-time benefit!"

He explained to Hong Tao, and following Tang Xiaokang's words, Hong Tao's eyes suddenly brightened.

He didn't hear anything else, but the words "secret spicy oil" sounded very real to Hong Tao. Without any hesitation, he just poked it in with his chopsticks.

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Thanks to Mr. Yeyu Xingchen for the reward, and thanks to Mr. Yan Cao for the reward!
(End of this chapter)