I returned to my hometown after winning the koi lottery.

In the evening, under the setting sun, the small mountain village is bustling with activity.

Sister Xiaotao opens the panel and adds points wisely.

The panel appears

A virtual Sister Tao appeared on the screen.

Host Li Yu, also known as Sister Xiao Tao

Constitution 69 Normal

Wisdom 67 Below average

Skills None

If you have no skills and are ready to work hard for a better life in the future, Sister Tao should start by becoming a foodie.

I don't know if there will be any side effects, so I'll be conservative and add three wisdom points first.

Host Li Yu, also known as Sister Xiao Tao

Constitution 69 Normal

Wisdom 70 Medium

Skills None

A warm current rushed in from the head and spread throughout the body in an instant. I felt refreshed all of a sudden. The side effects of being drunk were gone, and my head was extremely clear. I used to be a little nearsighted, but it seemed like that was gone. What I learned in the restaurant was vivid in my mind, as if I had been a chef for many years. I felt much more familiar when I saw the ingredients.

Sister Xiaotao rolled up her sleeves, heated the pan with cold oil, put large pieces of ginger slices into the pan, and with a sizzling sound, stir-fried the scallion segments, dried chilies, and garlic until fragrant. Then she put the cleaned crayfish into the pan and turned up the fire. The wood stove is great, and the aroma is fragrant.

Add soy sauce and sugar, stir-fry until evenly heated, then add beer until the ingredients are covered.

Garlic crayfish, this one does not contain bean paste or other spices, it just wants the original taste of field crayfish.

Generally, farmed crayfish have an earthy smell due to poor water quality, which cannot be covered up without a lot of seasoning. Crayfish in the fields feed on crops and do not have these problems.

Grandma's fried fish has also started.

I saw grandma calmly wash the fish, marinate it with salt, drain the water, soak it in onion and ginger water, drain the water again, sprinkle flour on it and stir it slightly, put warm oil into the pan, fry it until golden and crispy, take it out and control the oil,

Sister Tao quickly took a few and handed them to Sister Xiaoyu, saying with a smile, "Eat them while they're hot. They're so delicious!" Sister Xiaoyu took them, slurped them, and squinted her eyes in delight. "Delicious, really delicious."

With a ding, the system notified her that her friend had carefully savored the food, and the system had rewarded the host with a level increase in cooking skill. Is that even possible? Sister Tao was overjoyed. Everyone was eating together, and if a friend approved of the food, they'd get a skill increase. That was ridiculous!

My aunt-in-law cleaned up the small shrimps and soaked them in the pressurized water well in the yard, preparing to make drunken shrimps. Drunken shrimps are relatively simple to make, but the ingredients are quite demanding. First of all, the river shrimps cannot be too big, otherwise they will be old and cannot be flavored.

Another thing is that the shrimp must be alive, otherwise it will not be fresh and tender enough.

Drunken shrimp is a specialty delicacy from the southern water towns. It's made primarily with live river shrimp, known for their delicious, plump, tender, and smooth texture. Once again, remember to use live shrimp.

The choice of liquor is very important. It is recommended to use liquor with a lower alcohol content to avoid the strong smell of alcohol covering up the sweetness of the shrimp meat.

There is also white vinegar, which not only adds sourness but also helps kill bacteria. It is an indispensable part of making drunken shrimp.

Minced garlic and cilantro are essential ingredients for this dish: their spiciness brings out the savory flavor of the shrimp, while the cilantro adds a refreshing herbal aroma.

Although only a small amount of mustard is used, it plays a finishing touch and can enhance the flavor of the dish.

The ideal marinating time for drunken shrimp is around 10 minutes. Marinating for too long will cause the shrimp to lose its elasticity, while marinating for too short a time may result in the shrimp not fully absorbing its flavor. Therefore, time management is crucial.

Sister Xiaotao didn't dare to neglect it and quickly picked up a piece for Sister Xiaoyu and put it into her mouth. Sister Xiaoyu tasted it with great satisfaction. "Delicious, delicious. So delicious! This is really good!" Sister Xiaoyu was very happy!

The system still hadn't notified her. Xiao Tao immediately became nervous. Could it be that it was gone?

With a ding, the system prompts that your friend has tasted the food carefully, and the system rewards the host with an additional level of cooking skill.

Is this okay?

Quickly open the panel

Host Li Yu, also known as Sister Xiao Tao

Constitution 69 Normal

Wisdom 70 Medium

Skills: Level 2 Cooking

Sister Xiaotao was secretly happy. Is there any more? She was thinking of her dear Sister Xiaoyu in her heart.

I'll feed you till you burst.

Haha!

Stir-fried shredded eel is an exquisite dish. In China's profound food culture, stir-fried shredded eel is a dish that tests the cooking skills.

With a ding, the system prompts that your friend has tasted the food carefully, and the system rewards the host with an additional level of cooking skill.

Is this okay? Another level up, hehe!

Stir-fried shredded eel is a traditional dish with great color, aroma and taste, and carries rich historical and cultural connotations.

Its historical origins can be traced back to prehistoric times, when our ancestors began to eat fish. Eel, due to its unique meat texture and taste, gradually became a delicacy on people's tables.

However, it was not until the Song Dynasty that eels were officially accepted as a main dish that could be served at banquets. This change not only reflects the advancement of ancient cooking skills, but also highlights the important position of eels in food culture.

Xiao Tao methodically deboned the fresh eel and cut it into thin strips. She then soaked it in clean water to remove any blood, then rinsed it under running water and drained it thoroughly. She also cut the scallions into sections, shredded the ginger, and sliced ​​the garlic.

Put the shredded eel in a bowl, add 1 tablespoon of cooking wine, a little salt, pepper and appropriate amount of water starch, mix well and marinate for a while to make the shredded eel more flavorful and remain smooth.

Heat a wok first, then slowly pour in a proper amount of vegetable oil. Once it's 50% hot, add the scallion, ginger, and garlic slices and stir-fry over medium-low heat until fragrant. Be careful not to overheat to prevent the ingredients from burning. Once the scallion, ginger, and garlic are slightly charred, remove them from the wok and set aside, reserving the oil for the base.

Place the marinated shredded eel evenly in the pan and stir-fry quickly over high heat. Since eel meat is tender and easily cooked, stir-frying needs to be quick and even to maintain its optimal taste.

When the eel strips change color and curl slightly, pour the remaining cooking wine along the edge of the pot to remove the fishy smell and enhance the flavor. Then add light soy sauce for seasoning, dark soy sauce for color, and white sugar for flavor, and continue to stir-fry quickly for a few more times.

At this point, you can add pepper or other seasonings according to your personal taste.

When the soup in the pot is slightly dry, thicken it with water starch to make the soup thicker, wrap it around the eel shreds to increase the gloss and taste of the dish.

Finally, drizzle in a few drops of sesame oil to enhance the flavor, stir-fry evenly and then serve.

Put the fried shredded eel into a plate, sprinkle with the previously sautéed green onions, ginger, and garlic, and then sprinkle with a little chopped green onion or coriander as garnish. Sister Xiaotao shouted, "Brother, serve it."

The key to a successful stir-fried shredded eel is controlling the heat and the seasoning. Stir-fry over high heat and quickly to preserve the eel's freshness and nutrients.

At the same time, the proportion of seasonings should be just right, highlighting the deliciousness of the eel while avoiding being too salty or greasy.

In addition, the timing of thickening is also very important. It should be done when the soup is about to dry up to ensure the taste and color of the dish.

When a plate of delicious stir-fried shredded eel is served on the table, its white with red color, fresh and non-greasy taste, and garlic aroma are all mouth-watering.

I quickly gave it to Sister Xiaoyu to taste, and she received rave reviews.

The freshness of the shredded eel and the richness of the seasoning are perfectly blended.

With a ding sound, the system prompts you that you have prepared delicious food seriously, and the system rewards you with an additional level of cooking skill.