Star Chef, She Can Be Salty Or Sweet

Just when Tang Zhen and the others were impressed by her skill, Jian Yan suddenly stopped and looked over with a smile on her face.

"Uncle Tang, I want to ask where are the ingredients?"

"I want ingredients, I'll get them for you."

With a big belly, Tang Zhen ran to another cooking table and put up a shelf.

"It's all here."

There are more than 20 bottles and jars on the shelf, all transparent, except for the condiments in a few jars, I don't know the rest.

This time she didn't ask, but tasted the seasonings in the jar one by one by herself, and then continued to spread the seasonings on the sliced ​​fish.

Then he lifted the tail of the fish and shook it cleverly.

The silk-cut part of the fish suddenly bloomed like a flower, and thorn-like silk stood up.

The fish that has been patted with starch and molded into shape should be deep-fried immediately, otherwise the dried starch will easily make the modified knives stick together, affecting the shape and appearance.

Jian Yan practiced knife skills at a young age. In order to have the strength to shake the spoon, she also learned family martial arts from her father. Even if she learned how to love beauty and began to consciously take care of her hands after she became sensible, there would inevitably be a thick layer of scarring on her hands. cocoons.

How thick is it?

Thick enough to feel oily and aching.

But that was Jian Yan before, and now Jian Yan has a pair of beautiful white hands.

The fingers are as long as onion tubes.

Nails are a healthy and beautiful light pink.

Of course, apart from callouses, Jian Yan's original hands are also beautiful enough to be used as hand models, no worse than her current hands.

But now there are no calluses in the hands, and they are soft as if they have no bones.

Feels great.

It is also sensitive to oil temperature.

So, Tang Zhen and the others saw Jian Yan put his hand two centimeters above the oil pan, then withdrew his hand and picked up the fish on the plate and put it into the oil pan.

"What is this for?"

"Fried and set."

In short, the squirrel fish to be made, the squirrel fish belongs to Jiangsu cuisine, is named after its shape like a squirrel.

To put it simply, I was free. During the fish frying process, I not only told the curious Tang Zhen about the origin of the squirrel fish, but also instructed them to shred potatoes, smash cucumbers, pick water spinach, wash and drain, and make crispy purple squirrel fish. The fruit was also shredded and set aside for her to use.

Tang Zhen and the others are very willing to help, but they have doubts about the existence of the soil ball.

Chef Luo Yang, who was about the same age as Tang Zhen, couldn't hold back anymore and reminded, "Miss Jian, let me tell you that soil balls are not edible..."

"Just call me short."

Miss Jane's name gave her goosebumps, it was so strange.

"Why are earth balls inedible?"

Potatoes are a good food for the people. They look ugly, but they can be eaten in a variety of ways.

Suitable for people of all ages.

The most important thing is that this kind of food has high yield and low price.

It can also serve as a staple food.

She didn't understand why such a good potato was rejected in this way, and why it was given such an ugly name as soil ball.

"The soil ball is poisonous."

"Potatoes are indeed poisonous, but the toxins are only produced when the skin turns green and germinates. I checked, and the soil balls I took out are not poisonous, so you can eat them with confidence."

Hearing Jian Yan's words, Tang Zhen suddenly blushed for some reason, with eagerness in his eyes that couldn't be concealed, "Are you serious?"

"It's true."

Tang Zhen's eyes flickered, and he said, "How do you cut the soil ball? I'll cut it for you."

"Peel and shred."

"understood."