God of Cooking, grilling skewers attracted the fairy beasts

"It can glow? Is it so magical?"

Li Heng was a little skeptical, so he picked up the vinegar bottle and prepared to give it a try.

After hearing the noise made by the two little ones, the other apprentices also gathered around.

They have been cooking for so long, but they have never seen meat that glows.

Li Heng first poured out a small spoonful of vinegar, and then poured the vinegar on the dragon meat.

As soon as the two came into contact, the vinegar seeped into the meat and disappeared.

Then, just as the two little ones described, the dragon meat emitted a strange light.

Colorful patterns began to appear on the part that was just dipped in vinegar.

"this..."

All the apprentices, including Li Heng, were shocked for a moment.

Everyone looked at me, I looked at you, not knowing what to say.

"Hey, what do you think? Brother Li Heng, we didn't lie to you, did we?"

The two kids crossed their arms and said proudly.

Because they had met each other once before, they were not as surprised as the others.

Looking at the patterns on the dragon meat, Li Heng suddenly had an idea in his mind.

He planned to try a different cooking method. Previously, he wanted to make a dish of twice-cooked dragon meat, but he didn't expect that the combination of dragon meat and vinegar would have unexpected results.

So he planned to make a dish of braised meat with old vinegar using dragon meat and vinegar as the main ingredients, which would surprise the big guys in the yard in a while.

"That's enough! You've seen enough, go back to your work! Don't block my work!"

After making up his mind, Li Heng waved his hand and dispersed the apprentices surrounding him. After watching the strange thing, it was time to get back to business.

Because he had just given each apprentice a task, asking them to make a dish that they were best at.

The reason for this arrangement is, firstly, to test how much their cooking skills have improved during this period of time; secondly, to add a few dishes to tonight's dinner.

After dispersing the crowd, Li Heng himself was not idle either.

First rinse the dragon belly meat on the stove with water, then cut it into small pieces.

It can't be cut too small either, just about the same size as mahjong pieces will do, because the meat will shrink after cooking, and it won't be satisfying to eat if the pieces are too big.

Put the cut meat into a pot with cold water, add a few slices of ginger and cooking wine, regardless of whether it has a fishy smell. Stir it a few times with a spatula and turn on the fire to blanch it.

During the cooking process, some foam was produced on the surface of the meat, which was skimmed off by Li Heng.

After two or three minutes, Li Heng felt that the time was about right, so he took out the blanched meat.

After draining the water a little, wash it in warm water. This way the meat will not taste dry.

Then prepare a slightly larger casserole and put a little scallion and a few slices of ginger on the bottom of the pot.

Then pour the dragon meat pieces into the casserole and spread them evenly with chopsticks.

Add a spoonful of sugar to the pot to enhance the flavor, two spoonfuls of soy sauce to add color, and half a cup of cooking wine to remove the fishy smell.

The most important thing is to add the old vinegar next. The amount of vinegar must cover all the meat pieces.

No need to add extra water for this dish.

After adding the vinegar, only a moment later, the meat pieces in the pot absorbed the vinegar and began to emit light as if they had turned into colorful lanterns.

Seeing this, Li Heng quickly covered the pot, placed the casserole on the stove, and stewed it over high heat.

Cook over high heat for fifteen minutes, then simmer over low heat for forty minutes.

"You two stay here and help me watch the pot. When it's time, call me and I'll prepare a cold dish."

Now, we have soups and main dishes. Li Heng also plans to make a cold dish. Together with the ones made by several apprentices, there are more than ten dishes.

"No problem, Brother Li Heng, go ahead and get busy!"

The two kids brought two small stools, sat next to the casserole, stared at the pot and answered.

In order to prevent these two foodies from eating behind his back, Li Heng deliberately devoted some of his attention to keep a close eye on them.

As long as they make any move, Li Heng will definitely react immediately.

Speaking of cold dishes, Li Heng took out something from his ring that interested him.

It is the dragon tendon that is more than ten meters long and was pulled out from the body of the dragon.

"I want to make a dish of cold-mixed dragon tendons with real ingredients!"

Li Heng murmured, he knew two famous dishes in his previous life, both seemed to be called "Cold Dragon Tendon".

However, although the words "dragon tendons" are in the names of these two dishes, there is no dragon tendon in the ingredients used.

I chose such a high-sounding name just because it sounds nice.

The main ingredient of one of the dishes is dried cucumber, which was given the name "dragon tendon" because it was a tribute to the emperor.

After all, it is actually just a dish of cold dried cucumbers.

As for the other dish, it uses the spine of the sturgeon. The sturgeon is also called the sturgeon dragon fish, and its spine also fits everyone's fantasy of dragon tendons, so it got its name.

It is not common to see people like him who use real dragon tendons to cook.

Li Heng first cut off a section of about three feet from the whole dragon tendon, cleaned it, and cut it into small sections one inch long.

Then blanch the dragon tendons in hot water, take them out after about five minutes, and put them in cold water to cool.

After scooping out and draining the water, pour it into a bowl, add some soy sauce, vinegar and salt to season, then stir well.

Since it was his first time making it, Li Heng didn’t dare to add too many other seasonings. He planned to try it first before making any plans.

He picked up a small piece, and before he could put it into his mouth, he felt as if he was being stared at by two pairs of eyes.

"Cough cough~"

After pretending to cough a few times, the two little ones stared at the chopsticks in Li Heng's hand, then stretched out one of their short legs and tapped the ground regularly with their feet.

"What's wrong? Is your throat uncomfortable? And you're coughing!"

Li Heng looked at the two little ones speechlessly, and fed the first chopstick to Xiao Chi, and then to Lu Xiaoxiao.

After sending the two little ones away, it was his turn to taste the food.

Take a small piece of dragon tendon and bite it gently with your teeth. It is chewy, refreshing, crispy, tender and fragrant.

It felt like eating cartilage, but it was chewier than cartilage and had toughness from the inside out, as if the dragon had come back to life in Li Heng's mouth.

Li Heng felt that the dragon tendon in this state tasted just right and there was no need to add any other seasonings.

After putting away the full pot of cold-mixed dragon tendons, it was still early, so the dragon meat in the casserole had to be stewed for a while longer.

He planned to hang around with a few apprentices and give them some guiding advice from time to time.

"There's not enough oil in the pan, add some more!"

"This sugar color is not fried long enough, the color is not authentic enough, fry it again."

"And you..."

After a round of walking, each apprentice received some instructions from him.

"Brother Li Heng! Brother Li Heng! It's time!"

Just when he had some free time, the two little ones came to him at the right time with an hourglass.