Is there something wrong with making food a beast?

Chapter 13 It’s time to cook

Seeing Dan Bao cheering up again, Qin Lang smiled and cut the carrots, green onions, green onions, ginger and coriander on a plate, and then brought the plate to Dan Bao.

"Dulu!"

It's my turn to perform!

Seeing these auxiliary ingredients, Dan Bao immediately became energetic. He went up and blew hard, and in a short time, the originally wilted strands of the auxiliary ingredients became distinctly fresh.

"great!"

Qin Lang praised him profusely, and then picked up the basin where the starch was left.

At this moment, the starch has completely sunk under the water, and it feels hard when pressed with your fingers.

This is considered to be completely soaked.

After pouring away the excess water, he began the work of hanging the paste.

Mix three spoons of soaked starch and half a spoon of water according to this ratio, then add the cut tenderloin and mix until the surface of each tenderloin is covered with paste.

Only in this way can the fried pot meat become crispy on the outside and tender on the inside.

The soaked starch paste forms a hard and crispy shell under high temperature, and is slightly softened by the infiltration of sauce, creating a special taste.

Contents of the Easter egg chapter at the end of this chapter:

After grilling the meat in the pot and eating two mouthfuls of rice, Qin Lang reluctantly put down his bowl and chopsticks and took out a handful of lettuce from the vegetable basket.

Dan Bao, who opened the door to the new world, couldn't agree more.

“It’s out of the pot!”

Until it is put on the plate, the lettuce still maintains its emerald green color, with a layer of water on the surface, which makes it look particularly attractive under the light.

"As long as you like it." Seeing Dan Bao eating so happily, Qin Lang's face was full of smiles.

Although the Guobaorou continued to tempt Danbao, it quickly retracted its head into its body, and then quickly came to Qin Lang's side.

"Gululu!"

Nothing makes a diner happier than when a diner is satisfied with the food he has cooked.

Dan Bao was so greedy that his saliva almost flowed out. He watched eagerly, and after Qin Lang fished it out, he immediately went to it.

The original taste of vegetables is light, and thickening can make more soup stick together and improve the taste.

"Grrrrrr!"

"I will never get tired of this taste in my lifetime." Qin Lang couldn't help but shook his head and sighed.

“Dulugugu!”

very delicious!

After calculating the time, Qin Lang opened the pressure cooker, poured out two bowls of the almost stewed oxtail soup, placed them in front of himself and Dan Bao, and then sat down.

The sweet and sour sauce is relatively fresh and nicely neutralizes the greasiness, and the rich aroma of deep-fried food overflows your lips and tongue as soon as you bite it.

The slight sweetness of polygonatum and wolfberry makes the oxtail soup a little fresher, giving it a mellow but not greasy taste.

In the dense hot air, the delicious smell of oyster sauce mixed with the scent of pepper penetrates the nose, like a seductive little fairy, making people greedy.

"Gululu!"

With Dan Bao's company, even the cooking process becomes more interesting.

Remove the filtered oil, leaving only the base oil in the pot, add shredded ginger, shredded carrots, fried pot pork and the sauce previously prepared, stir-fry a few times, then add shredded green onions, shredded green onions and coriander, stir again

Two times.

"Okay~" Looking at Dan Bao, who was about to cry, Qin Lang quickly took the meat out of the pot, "Be careful as it's hot..."

Look at my freshness!

Seeing Dan Bao skillfully using his cooking skills to make the lettuce fresher, Qin Lang had a smile on his face.

Pair it with a mouthful of rice…

The way Danbao eats food is quite interesting.

Looking at Dan Bao's expectant eyes, Qin Lang poured the soup in the pot evenly over the lettuce, then brought the dinner plate to the dining table, "Try it quickly?"

Oxtail soup is so delicious!

One spoon of oyster sauce, two spoons of light soy sauce, a little pepper and one spoon of cornstarch.

The gelatin in the oxtail is simmered under high pressure and blends into the soup. The deliciousness of the beef and the mellowness of the bone marrow are wrapped in the gelatin, and the taste etched on the tip of the tongue becomes clearer.

The milky white soup is slightly thick, with a few red wolfberries floating on it, and one or two light yellow polygonatum flakes can be seen vaguely. Together with the light brown oxtail, the collision of colors is mouth-watering.

Heat oil in a pan, chop the garlic prepared by Dan Bao into minced garlic, stir-fry until fragrant, add oyster sauce and stir until the soup thickens with bubbles.

As one of the home-cooked seasonal vegetables, cooking oyster lettuce is not complicated.

Qin Lang picked up the oxtail that had been stewed until it was soft and fell off the bone, and put it into his mouth.

The oil temperature quickly rose to 80% hot. While Qin Lang continued to encourage Dan Bao with words, he quickly put the pork tenderloin into the pot and fried it for another fifteen seconds.

The water that was boiled before is now boiling.

The beef flavor, which is richer than the soup, bursts out with chewing and fills your lips and teeth.

Its little egg-yolk face hidden in its transparent body will pop out of its body when it eats.

"You can't eat it yet, just wait a minute." Qin Lang stopped it with a dumbfounded look, looked at the little guy with watery eyes, and comforted him helplessly, "I can't eat hot tofu in a hurry."

A piece of lettuce with oyster sauce, served with rice.

The aroma of fried garlic is not pungent, and combined with the umami flavor of oyster sauce and the sweet and crisp texture of the lettuce, Qin Lang's eyes lit up in an instant.

Before Qin Lang could finish this step, the pork tenderloin that was put in first was already gushing out a rich and mouth-watering aroma from the sizzling oil in the pot.

The color alone can make people want to eat.

The next moment, its eyes shined.

Dan Bao carefully took a sip of the soup and showed the same expression as Qin Lang.

The perfect blend of salty, fresh and sweet instantly eliminates the residual taste of the oxtail soup. Paired with the rice, which is plump and slightly chewy, it's really a treat.

Finally, add a tablespoon of water and stir evenly.

The pork tenderloin inside retains its original flavor and tenderness to the greatest extent under the closed shell, and even the meat juice is extremely filling.

Putting the prepared oyster sauce aside, Qin Lang took the lettuce that Dan Bao had finished processing, cut off the roots and washed it quickly.

Looking at Dan Bao holding a piece of pot-roasted meat in his mouth, Qin Lang felt that Bai was reminding him.

"The oxtail soup still needs to wait for a while. During this time we can make oyster sauce lettuce."

Taking a sip, Qin Lang narrowed his eyes with satisfaction.

I don’t eat hot tofu! I want to eat pot pork!

Qin Lang became more and more dumbfounded.

Qin Lang filled two bowls of rice from the rice cooker and placed one bowl in front of Dan Bao, "Try it with rice."

Add a spoonful of salt to increase the base flavor, and a spoonful of oil to prevent the blanched lettuce from turning yellow or wilting. Then add the lettuce to the pot, scald until half-cooked, and serve on a plate.

Dan Bao cheered, quickly moved forward, poked his little head out, and carefully picked up a piece of lettuce.

"Dulu!"

After saying that, he picked up a piece of pot meat soaked in juice, blew it to cool down, and took a bite.

Different from the aroma of pot-roasted pork, the aroma of oxtail soup is mellow and thick.

Next, it’s time to cook.

——

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Taking advantage of Dan Bao's help, Qin Lang heated a pot of water and began to prepare the oyster sauce for the oyster sauce lettuce.

When the oil is 70% hot, unfold the pork tenderloin piece by piece and put it into the oil pan.

Billions of points are magical.

This little guy can breathe fire, so is he afraid of getting burned?

"Gudu!"

The gelatin-rich oxtail meat is not firm, and the gaps in the texture are filled with delicious soup.

【Oyster Sauce Lettuce】

"Secretly Raising a Little Golden Crow"

Du Yu, who accidentally traveled to the world of demon pets, couldn't help but fell into deep thought when he looked at the paper crane fluttering its wings in his hand.

Did she just say that she was the Ancient Golden Crow?

[A joyful and heartwarming urban beast-control novel]

(End of chapter)