Aspiring Food Supplier

Zifeng and Reba opened their eyes wide and looked at Ling Rui with admiration. Originally, when Ling Rui was in the Mushroom House, he would talk less and do more, and the step of washing vegetables was all helped by everyone. But I don't know, there are so many particulars about washing vegetables.

Ling Rui smiled helplessly, and nodded in response.

Peng Peng thought about it, and then said, "Brother Rui, do you really want to pass on such advanced knowledge to me?"

Ling Rui smiled, "It's not a profound knowledge, it's just some experience, maybe, it's just sorting out some things."

"Since Brother Rui said so, then I won't be a teacher, and I won't call you master! But as far as cooking is concerned, Brother Rui, you will always be my master!" Peng Peng suddenly got up.

Ling Rui: ... Can I not be such a silly-looking apprentice?

Half an hour later, the photographer was ready to take his place.

Ling Rui and Peng Peng repeated the conversation just now, and then continued, "Nowadays, when making meat, they will put star anise, cinnamon, pepper, etc., and some people will put a lot of it, so that the meat tastes very little. More of a spice flavor."

"To bring out the flavor of the ingredients, you have to start with washing the vegetables."

"The price of this piece of pork belly is naturally not low, but it is also a serious East China white pork. The meat color is pink, the fat is not more than torn, and the lean meat fiber is still fine. It is a good piece of pork belly."

"This kind of meat, if it is Dongpo meat or Bazi meat, it will actually test the skill of washing vegetables."

"Most people make Dongpo pork or Bazi pork, and the sauce is thick and fragrant, but in fact, I just recently felt that we should pay more attention to the original taste of the meat."

"So, the process of washing the meat is very important."

While talking, Ling Rui demonstrated that the pork belly was thrown into the meat basin, and the tap was turned on to turn on the water. After half a minute, the water was poured into the meat basin, and the water surface was stirred clockwise with one hand, then the meat was taken out, and the water was replaced with warm water. Start scrubbing.

"Some pork, you look white, pink and tender, but in some places, there is congestion, and in some places, too much moisture has invaded. To put it simply, it may be water injection." While scrubbing, Ling Rui He opened his mouth, then lifted the strips of pork belly, and began to pat, "To squeeze out the bruises, you also need to pat off excess moisture. In this way, the pork belly is considered finished."

Peng Peng nodded half understanding, "Is it really that mysterious?"

"Lunch, you will know after you taste it yourself." Ling Rui put the pork belly on the plate with a smile and said.

Similarly, other people also looked incredible, always feeling that Ling Rui's words were a bit too much.

Chapter 532. 530. Cooking with Peng ([-])

Afterwards, Peng Peng also washed a piece of pork belly and put it on another plate.

Ling Rui nodded, "In a while, I'll use two pieces of pork belly to make a piece of pork belly together. Let's see if you wash it and I make it delicious, or there is no difference between the two."

Peng Peng nodded vigorously. In fact, he didn't think that there were so many things to pay attention to just washing a dish, but Ling Rui said that there was, which meant that there was probably some.But he didn't believe it if he didn't see the result, because it was too uncertain.

Not only Peng Peng didn't believe it, but several other people didn't believe it either.

"Brother Rui, is there really such a big difference in washing vegetables?" Zifeng asked, "Then we usually wash vegetables when we are in the mushroom house..."

"Whether the vegetables are washed well will affect the taste after cooking, but it will not be too obvious." Ling Rui thought for a while and explained, "So, you may not pay attention to it usually." But in fact, because All the ingredients in Mushroom House are upgraded. The upgraded ingredients are automatically upgraded to a perfect quality by the system, ignoring the damage during the washing process, so everyone can’t eat them at all, even if there is damage during the washing process, The few present here may not be able to eat it.

After washing the pork belly, Ling Rui cut the two pieces of pork belly into pieces, and then marinated them in separate bowls, "Look, the seasoning I added and the method of marinating are the same. We won't be able to eat the pork belly at noon, But at night, you can taste the difference."

The marinated pork belly was put aside by Ling Rui. Anyway, it is not cooked at noon.

Of course, for Ling Rui, the cooking time is generally controlled within two hours, and in order to have a better shooting effect, everyone is now under the command of the photographer, except for Ling Rui.

After hearing Ling Rui's words, everyone nodded their heads, and wanted to know whether the matter of washing vegetables was so up in the air.

Afterwards, Ling Rui continued to teach Peng Peng how to wash vegetables, "The biggest purpose of washing vegetables is actually to wash away the stains on the ingredients without damaging the ingredients as much as possible."

"Let me ask you, washing vegetables directly under the faucet or washing vegetables in a basin with water, which method will cause less damage to the ingredients?"

Peng Peng opened his mouth wide and thought for a while, "Put the water in the basin."

Ling Rui nodded, "Water rushing out of the faucet is more or less pressured. This kind of pressure impacts on the surface of the vegetables, and it is very easy to cause damage to the leaves of the vegetables."

Peng Peng nodded suddenly, "What about the taste?"

"You can try it in a while." Ling Rui opened his mouth and washed the chrysanthemum chrysanthemum. In the pool, the water was swirling, and the stalks of the chrysanthemum chrysanthemum floating on the water spread out like flowers in the water. If it is washed, it will lose its flavor, if it is not enough, it will be difficult to remove the stain. Of course, many people may think that there is nothing to it. In fact, after cooking, there will be very subtle differences. Those who do not pursue perfection can ignore it.”

"Ah, Brother Rui, I understand, do most green leafy vegetables have this characteristic." Peng Peng asked.

Ling Rui nodded, "Indeed, most green leafy vegetables have this characteristic."

Gently fish out the washed chrysanthemum chrysanthemum and put it in a draining basket, "Actually, chrysanthemum chrysanthemum like this has already been damaged during transportation, so we try not to add new damage when washing vegetables." .”

Peng Peng continued to nod.

Afterwards, Ling Rui continued to teach Peng Peng how to wash vegetables, what techniques to use, and how to bring out the unique flavor of each ingredient.

Although Peng Peng studied hard, he didn't understand it all at once.

Even the three girls next to her were eager to try after seeing such a scene. They really wanted to know if it was as suspenseful as Ling Rui said.

Forget the meat, it seems to make sense.

But vegetables, aren't they all the same?

The ingredients have been washed, cut and prepared. Except for the pork belly, Ling Rui used the gourmet point to upgrade the other ingredients. Teaching is one thing, but eating, especially when the wife is there, is another matter son.

Slice the fresh ginger and put it on the bottom of the casserole, then put the whole black-bone chicken into the casserole, add salt, pour two bottles of beer, cover it, turn on the fire, and stew the chicken soup.

"At noon, Pengpeng will make a versatile dish first, scrambled eggs with tomatoes?" Ling Rui said, looking at Pengpeng, "Then make another one, mapo tofu, as a practice, how about it?"

Peng Peng nodded happily.

But An Ge's face changed, because these two dishes are her favorite dishes... If Peng Peng made it, would she still eat it?

"Of course, I will also make a copy, the same ingredients, the same steps, and then compare it with what you made, so that you can think about what you did wrong." Ling Rui saw An Ge's face, and knew that An Ge was in say what.

"But what if my brother's cooking doesn't taste good..." Zifeng asked with his eyes wide open.

"Oh, call your team over and finish eating." Ling Rui replied.

other people:……

……

"Yes, the eggs are scrambled, put them out first." Ling Rui instructed Peng Peng, "Then fry the tomatoes, be sure to fry the tomato juice, then put the scrambled eggs in, stir fry evenly, let every A piece of egg, all stained with tomato juice, add sugar and salt, of course, personal tastes are different, you can put the sugar as you like."

Peng Peng nodded and started his own way of tomato scrambled eggs.

……

"Ma Po Tofu is a little more complicated, but in fact, it's not that complicated." Ling Rui pointed to Peng Peng, "Whether it looks good or not depends on the thickening at the end."

Peng Peng nodded, and gently stir-fried the tofu in the pot.

……