The second purpose of stir-frying with lard is that lard is an animal oil. Its cohesion is better than vegetable oil and can play a better role in thermal insulation.

The characteristic of Huaian soft pocket is that it is soft and tender, which mainly reflects three major tastes - soft and tender, smooth and lively.

To ensure these three tastes, you must pay attention to the insulation of the dishes. There is a saying in the catering industry that is called "one heat is better than three freshnesses". Only by keeping the temperature of the food can the soft, tender and delicious taste of the food.

Even if the dish that has been cold is cooked, it will drop by several levels.

After all the lard is melted, add fresh and red pepper and dried chili to stir-fry, stir-fry the unique aroma of both, and then beat it with a fine mesh colander.

Then put it in the Huaian soft pocket method, stir-fry the essential garlic slices slightly, then stir-fry for a few minutes, add ginger slices and green and red pepper slices and stir-fry.

The green and red pepper flakes are modified to remove the meat and leave the skin and thin it. They can be cooked after stir-frying for about ten seconds.

"There is only the last minute left, and you can start placing the dishes and clearing the table. I don't want to see anyone's table. After the dishes are cooked, it's still like a garbage dump."

Liu Yifan's countdown and guidance reminder spread again in the arena. Xie Qingfeng was not affected and still focused.

Place the wok off the heat, pour the hot soft bag and mushroom slices into it, take a small bowl and add the flavored sugar, fresh pepper, remove the flavored cooking wine, a small amount of fine salt, add fresh soy sauce to make a seasoning bowl of sauce.

(Soak soy sauce, dark soy sauce, soy sauce, and soy sauce are all fermented by beans, but there are some obvious differences. Light soy sauce mainly involves improving freshness and saltiness. Dark soy sauce is mainly about improving color and soy sauce. Soy sauce is a combination of the two. It can also be said that light soy sauce and dark soy sauce are separated by soy sauce, resulting in more refined seasonings.

When cooking, be sure to pay attention. For example, if the salty dish is enough, you should improve the color. Never use soy sauce, you can use dark soy sauce.)

It is not advisable to stir-fry and stir-fry too much, and the sauce of the bowl of sauce is required.

For example, the Huaian soft pocket method needs to fully reflect the tenderness and smoothness of the ingredients, and the stir-frying times are particularly particular. The number of times cannot exceed three times, otherwise the soft pocket will be too old and the delicate soft pocket will be fried to pieces.

Filling various seasonings into the bowl in advance can not only save frequent steps of adding seasonings and stir-frying the pot, but also blend the flavor into the ingredients faster. It is a basic seasoning technique in cooking.

As for how much to add various seasonings, you can only make your own judgment through long-term cooking experience.

After the bowl of thickening is prepared, you need to make a thickening water, that is, add water with raw powder, and the ratio is about 1 to 6, and stir to form a white mixed liquid.

There are three purposes for water-stickening.

The first is to use the essential cooking methods such as stir-frying and roasting to collect the juice; the second is to wrap the soup as much as possible on the ingredients through the sticky properties of starch; the third is to increase the taste and make the food softer, tender and smoother.

Prepare all the two kinds of starch in place. Turn on high heat while putting on the wok and pour in the prepared bowl of starch.

Use a push-pull and pull-up pot with left and right hands, that is, while turning the pot with left hand, hold a spoon in your right hand and gently press the ingredients, completing a forward push-up and a back pull-up 180 flip.

Don't need to move too much, turning it twice is enough.

Then pour the prepared water and circle it from the outside to the inside, and add the last ingredient - shallot white. The movement must be quick and accurate. Stir the ingredients again.

Turn off the heat and pour the last seasoning, brighten and enhance the red oil painting circle into a circle, and gently stir the bottom of the pot with the remaining heat.

Open the cover of the Panlong carved container, carefully put the fried soft pocket in it, and finally sprinkle three or five green onion pieces. The whole production process is completed.

The four colors of blue, red, white and yellow are set off by the soft cover. The color is rich and beautiful. Coupled with the bright red luster of thickening and red oil, this appearance alone can arouse a lot of appetite.

As the white dish smells rise, you can clearly smell the wonderful fragrance of the mixed mushrooms, fresh spicy, pepper and green onion slices in the garlic aroma.

Just one smell can make people's index fingers twitch and their saliva can't help but fill their mouths.

"Chinese Dragon Eel, just call it this name." Xie Qingfeng looked at his proud work and gave it a very decent name with satisfaction.

"Countdown to five seconds..."

The moment Xie Qingfeng covered the cover and covered it again, Cao Kefan began the final countdown of the game.

Clean your countertops in time after cooking and keeping the chopping board clean and hygienic is one of the most important aspects that chefs need to pay attention to when developing hygiene habits.

Xie Qingfeng prepared few ingredients, and the desk had already done cleaning before, leaving only the last job of cleaning the pot and spoon.

Five seconds seem short, but washing a pot is perfectly enough.

"Time is up, please stop your movements."

Liu Yifan hit the last hammer of the game. The 14 contestants on the field looked at the dishes in front of him. Some looked very satisfied with their smiles, while others looked uneasy, obviously not meeting their own standards.

What will the final result? Which two players can stand out and become the captain, and which two players can only regret entering the PK competition and face the fate of being eliminated?

The answer will be revealed soon!

"You have all completed this innovative dish about eels. Now, we are going to taste and evaluate them one by one."

Cao Kefan pointed to the first row and called out: "Wei Yuqing, bring your dishes first."

"The dish I made is a health dish that is suitable for all ages and young people. The eel is boneless and paired with loofah and millet. The taste is light and nutritious. I named this dish health eel."

Wei Yuqing communicates with handwriting boards all year round, and she writes very fast and has beautiful and clear fonts. Zhou Huajian, who came down to try the dishes, could understand them completely.

"Did it scare you with ingredients like eel?" Zhou Huajian asked, taking out a pair of tableware, looked at the overall shape of the plate of health eels, picked a piece and put it in his mouth.

"I was afraid at first, but now I'm not afraid anymore." Wei Yuqing turned the writing board back, with a firm look on her face.

"You are brave, very good."

Zhou Huajian stretched out his thumb to like it, and commented after eating the food in his mouth: "This porridge made by loofah and millet, combined with boneless eels, is probably one of the most peculiar combinations today, but to be honest, your dish is really good."
Chapter completed!