Start: I popularized Pokémon to Ke Xue

"Ka Ka Ka ~!"

Su Cheng quickly cut the beef brisket into many pieces and soaked it in water for about half an hour.

For the tomato side, use a cross-shaped knife, scald the outer skin with boiling water, cut it in half obliquely, remove the tomato stalk in the middle, cut it into pieces, and put it in a clean porcelain plate for later use.

And take several empty bowls, put refined salt, soy sauce, Shaoxing wine, monosodium glutamate, and wet starch together and stir well to make a juice. This juice is prepared for the scallion fried lamb.

and also......

Wait for these ingredients to be processed.

Ten minutes have passed.

Including the previous time, the marinated mutton has almost absorbed all kinds of accessories, which greatly reduces the smell of mutton.

Now it's time to use the marinated mutton to stir-fry.

Su Cheng straightened his back, turned around from the vegetable cutting table, and locked his eyes on the several pots on the gas table.

Turning the switch, turning on the gas, a flame rose immediately, burning the bottom of the pot.

A puff of white mist rose misty.

Pour the oil into the pot and moisten it carefully.

Then start his first step, which is to sauté the shallots until fragrant, and put them out for later use.

Following this step, Su Cheng quickly solved the problem of sautéing shallots.

But remember not to fry the onion too old, as long as the onion is fragrant.

The purpose of stir-frying the shallots in advance is to shorten the cooking time as much as possible and keep the fresh and tender taste of the mutton.

Among them, he operates several pots at the same time.

At this time, sprinkle a little dry starch on the mutton slices in several iron basins and grasp them evenly.

Because of the existence of thought power.

This step was quickly passed.

Immediately afterwards, Su Cheng started the pot again, watching the raging fire burning the bottom of the pot.

He immediately used shredded ginger to fry the pan, and when the oil was hot, green smoke came out.

The marinated mutton slices were quickly poured into the pot.

Under the erosion of high oil temperature, the bright red mutton slices became dull in color.

"Zizizi~!" There were oily spots on every piece of meat.

"Huh~!" The smell of meat wafted out quickly, and rushed into the nostrils of everyone.

Miyano Akemi took a deep breath, a blush suddenly appeared on her face, and a slightly intoxicated expression suddenly emerged.

When the color of the mutton slices turns from red to white.

Su Cheng continued to control in a calm manner, using his mind to put the fried shallots cut on the chopping board into the pot.

Then he picked up the handle of the pot with his left hand and began to shake the pot.

The minced scallions are mixed with the rich aroma of mutton, and the two are completely different from each other.

But when they collided with each other, they burst out a strong and strange aroma! ! !

Skillfully flipping the spoon, vigorous flames sprang out from several pots one by one.

This also brings the word "explosive" to the extreme.

Next, Su Cheng poured the prepared juice into the pot along the edge of the pot.

Then he turned the spatula quickly to mix it well.

"Huh~huh~!" The tangy aroma rushed straight to the face, making people's appetite rise slowly.

"Gulu Gulu~!"

Finally, Su Cheng saw that the contents of the pot were completely cooked.

So it was cooked immediately.

Pour the fried scallion and mutton into a dozen porcelain plates one by one.

"Zizizi~!"

At this time, the mutton on the freshly baked scallion-stir-fried mutton was glistening with oil.

And, under the high temperature, the scallions that still keep their green color are served with the lamb slices covered in sauce.

Just looking at it makes people want to eat three bowls of rice.

Then a steaming slice of mutton flew out of the plate, was blown by him a few times, and entered his mouth.

When it first entered the mouth, it was the fresh fragrance of mutton.

After a little bit of chewing, you will feel the smoothness and juiciness of the lamb slices.

Stir-frying on high heat locks the moisture in it, the meat is tender but not overcooked, very delicious.

Not only the meat slices, but even the scallions were covered with a thin layer of juice.

When savoring carefully, you will find that the scallions are full of the flavor of mutton.

Only delicious, no fishy smell.

It is indeed extremely delicious.

If you don't pay attention to the fried mutton, it will be firewood and fishy.

But the dish in my hand is just right, no matter the heat or the timing.

The meat is tender and the onion is fragrant, and it complements each other very well.

To sum it up, the mutton is smooth and tender, fresh and not smelly, thick in oil and juicy, and fragrant with green onions, which makes people have endless aftertaste.

Su Cheng, who finished eating this piece of mutton, said, "You can take it out."

"The fried mutton with green onions is ready."

"Let's go!"

"Wonderful!"

"Xie Mi~!" The magic wall doll, Meng Meng, and Xie Mi used their mental power to take out the freshly sautéed scallion and lamb.

And Su Cheng took advantage of the time they took out to start cooking soup.

He scooped up the brisket and drained it.

Turn on the fire again, and add oil to the frying pan.

Soon.

The smell of oil quickly broke through 80 degrees.

"Zizizi~!" In an instant, add oil and rock sugar to the hot pot, stir-fry the sugar color over medium heat, stir, the rock sugar turns yellow, big bubbles and then small bubbles, and pour the beef brisket when it turns brown.

Stir-fry for color, and fry for five or six minutes on high heat.

Then add the spices, stir fry the fragrance, and add a spoonful of soybean paste, stir fry evenly.

Then he poured in the bright red tomatoes, and after a while, the tomatoes became soft.

"Hoo~!" A tempting and appetizing fragrance.

Finally, he added water, turned the casserole to low heat and simmered for about half an hour.

Take advantage of this half an hour of free time.

He's going to start making puff pastry.

Melaleuca eggs should pay attention to four types: fragrant, loose, tender and smooth.

The steps are very simple.

But doing it well is not easy.

Miyano Akemi and others had already broken the eggs before, took out the egg liquid inside, broke up the egg liquid and added seasoning, filtered it with a filter to remove the foam.

So Su Cheng can directly cook eggs.

Heat the pan with oil and wipe with a clean paper towel to absorb excess oil.

Then pour in the egg wash to cover the bottom of the pan.

While the egg juice is not yet fully cooked, slowly use a shovel to slowly shovel the seemingly solid eggs together along the side of the pot to form waves, and roll them into a long strip of egg rolls with a width of about 5 cm.

And use the power of thought to control a lot of toothpicks to poke holes in the layered eggs.

In this way, the heat inside can escape and prevent the egg rolls from turning black.

Press lightly with a board or a spatula to make the egg rolls firmer, and cut into triangles after the egg rolls cool slightly.

Scoop out and place on a plate.

The puff pastry is done! ! !

After Su Cheng finished making the thousand-layer egg, he asked the magic wall puppets to take it out.

In addition, at this time, the tomato stewed beef brisket is almost finished.

The tomatoes in the pot had been boiled to a mushy state.

The bright red tomato soup became thicker and thicker.

And the sweet and sour taste of tomato has completely penetrated into the stewed beef brisket.

So you can take it out and enjoy it.

Tomato Stewed Beef Brisket has the effects of clearing heat and relieving cough, nourishing yin and cooling blood, and delaying aging.

It needs to be drunk while it is hot. When eating, continue to stew the soup on low heat to maintain the temperature.

In the end, everyone gathered in the lobby on the second floor, ready to have dinner.