Detective Conan: Twelve Death Warlocks

Prepare slices of green onions, garlic, pickled peppers, pickled ginger, wild sansho peppers, a small amount of peppercorns and sauerkraut for later use. Add cooking wine, pepper, a small amount of salt, egg white and a little water starch to the sliced ​​fish fillets, mix well, and marinate for 5~

For 10 minutes, the fish head and fish bones can also be slightly marinated with cooking wine and pepper to remove the fishy smell.

This is just fun. As for whether they can make pickled fish, Aco doesn't have much hope, because even he himself may not be able to make it accurately sometimes.

Heat the wok with oil and sauté the onions and garlic. Add pickled peppers, pickled ginger and wild pepper. Stir-fry until fragrant. Add sauerkraut and stir-fry for about seven minutes. Add water. The flavor becomes rich immediately, and there is a hint of scallion oil noodles.

smell.

"It smells like onions!"

Boil until boiling. After boiling, add the fish head and fish bones and cook for 15 minutes. Use a slotted spoon to scoop out the fish bones and pickled cabbage into a large basin. Turn to low heat, then shake out the marinated fish fillets and add them in.

Do not stir too much into the soup to prevent the fish from breaking into pieces. Then turn on medium heat. When the fish fillets turn white and the soup boils slightly, carefully pour the soup and fish fillets onto the bagged sauerkraut bought by Toru Amuro.

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According to Aco's original idea, he was actually going to let them paste the fish scales on the surface first, but seeing Suzuki Sonoko like this, he was really afraid that she would accidentally burn down the house. But at least he still knew those words:

Open the bag and eat immediately.

I took out the dried fish scales and ate a piece. I felt it was a little dry, but it was good as a snack.

Taking advantage of this opportunity, Aco finally chose a few extremely simple and down-to-earth home-cooked dishes - sweet and sour cucumbers, tofu mixed with spring onions, and stir-fried green beans.

Aco raised his wrist and looked at the time. It was already ten o'clock, so he nodded, indicating that everyone could start the operation.

A bunch of spring onions can be used as a condiment for tofu mixed with spring onions. Stir-fried green beans only rely on the oil dripping from the fried fish scales and baked fish scales. As for the sour and refreshing sweet and sour cucumbers, that's it.

It can't be marinated in a while. As for how far it can be marinated, Aco can't say for sure. However, if you do this before cooking the fish, it goes without saying. The only reason to blame is that there was no regulations set up before.

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Hearing a slight "sting" sound coming from the pot, Aco went over and turned off the fire, then poured the fish on the plate, then added water to the half-finished soup and brought it to a boil again. At the same time, he put the other three dishes one by one.

Prepare and serve on the table.

One after another, he began to wander around. Once he felt that it was almost the same, he nodded slightly, indicating that they could get out of the pot.

For him, teaching them how to cook is just fun. In order to eliminate so much food, Aco has already invited many friends to taste it, and these things don't cost much, even if they use the previous training fees to cover it

The bill doesn't matter. As long as everyone is happy eating.

However, Aco also remembered another thing, that is, when he was buying fish, he bought a piece of beef from the market and put it in the pressure cooker and forgot about it. When he asked them to taste and comment, Aco started the final

The preparation of the finale dish - braised beef fragrant.

Aco has been recuperating in the south all year round. He likes this kind of food to be slightly sweeter. Simply put, it has a sweet but not greasy feeling. The proportion of braised soup and braised pork should not be too different. If it is a large pot of braised soup, add

With a few pieces of meat, all the flavor has gone into the soup. The proportion of water and braised meat should be balanced. It is best for the braised soup to slightly cover the braised meat! Over time, the flavor can easily be reduced to the soup effect.

Salt is the master of all flavors. If there is no salt, everything is for nothing. Properly increasing the saltiness can increase the release of meat aroma and neutralize it! The heat, any ingredients, must be moderately heated. Too much is not enough, not too much.

The softer it is, the more delicious it is, too soft

Rotten, the fibrous tissue of the braised pork is completely destroyed, and there is no chewy texture at all. Therefore, the time for braised pork should be controlled and not too long. "High heat will produce soup, low heat will produce meat." If you want the meat to be fragrant, the firepower should be controlled at a low temperature.

Fire, the meat braised in this way is soft but not rotten.

When he opened the pot and saw that the soup was completely concentrated, he took out a piece and let it cool gradually. When he saw that the surface was starting to become slightly meaty, Aco began to mix the vinegar, which is also a unique skill.

He once wrote about a dish called "Ox Ears" in a historical novel. Ancient people formed alliances and ate the blood of animals. The leader of the alliance would cut off the cow's ears to get the blood and kiss them. What does it mean? Now they will cut off the cow's ears and give them to you.

Braised, it mainly means that you and I are the two parties now. I acknowledge you, and you have to acknowledge me, so as to save face.

There is also a similar dish - Pork Soaked in Vinegar Sauce. Cut the braised pork into slices, cool it slightly and then pour the shredded onions, coriander, garlic paste and the pre-prepared sauce over the meat surface.

Suckling pig is the best. However, now it is beef. Apart from a slight difference in meat texture, there is not a big difference.

Of course, it can be said that Aco's cooking methods are more sophisticated, but Mao Lilan's cooking talent is very superb. Even Aco was full of praise after trying it: "Miss Xiaolan does have her own unique insights in cooking. However,

, Comparatively speaking, Mr. Amuro’s meaty and texture processing is relatively the best among all. Everyone can try it.”

Aco just glanced at it briefly. After all, he hadn't finished all the food everyone made. Seeing these people exchanging words from time to time, they were quite happy. Aco still went to taste what Suzuki Sonoko made, etc.

After eating it, Wei Wei was a little surprised, but would not comment.

In fact, it's not that bad, it's just a little overdone, and it's slightly inferior to others. If you want to rank them by taste: Maori Ran, Amuro Toru, Enomoto Azusa and Suzuki Sonoko; from appearance

Check out: Toru Amuro, Azusa Enomoto, Ran Mouri and Sonoko Suzuki.

After all, they want to open their doors to welcome customers, so naturally they can’t just focus on the taste!

Seeing them eating happily, Aco smiled slightly, with a slightly satisfied smile on his face. For Aco, there has never been a time more relaxed than now.

After all, there were a lot of people at the banquet, so Aco and Toru Amuro made some other things in case they were not enough to eat. The excess can also be sold separately. In this way, it will not have too much impact.

After everyone had finished eating, they heard someone ringing the doorbell on the second floor. Kogoro Mori stood up and said, "Thank you for your hospitality. It seems like there is business coming to the door."

Fei Yingli also smiled slightly: "It seems that I am going back to work in the law firm. Thank you for your hospitality."

Seeing everyone leaving one after another, both of them smiled. Toru Amuro prepared to make tea, while Xiaolan helped Azusa Enomoto wash the dishes.