Start: I popularized Pokémon to Ke Xue

"Click~!"

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

On the tomato side, cut the cruciform knife instead, scald off the skin with boiling water, cut it in half diagonally, remove the tomato stem in the middle, cut it into pieces, and put it in a clean porcelain dish for later use.

And take several empty bowls, put in fine salt, soy sauce, shoji wine, monosodium glutamate, wet starch and stir well to form a juice, this juice is for the green onion fried lamb.

And...

When these ingredients are all processed.

Ten minutes have passed.

Counting the previous time, the marinated lamb has absorbed almost all kinds of auxiliary materials, so that the smell of the sheep is greatly reduced.

Now you can use this marinated lamb for stir-frying.

Su Cheng straightened his waist, turned from the table where he was chopping, and locked his gaze on several pots on the gas table.

Turning the switch, the gas was turned on, and a flame immediately rose, burning the bottom of the pot.

White mist rises.

Poured the oil into the pan and moistened it carefully.

Then he begins his first step, which is to sauté the green onion and serve it for later.

Su Cheng followed this step and quickly solved the problem of sautéing onions.

But remember not to fry the green onions too old, just bring out the aroma of the green onions.

The purpose of stir-frying green onions in advance is to shorten the time of stir-frying as much as possible and maintain the tender taste of the lamb.

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

At this time, sprinkle a little dry starch on the lamb slices in several iron basins and grasp well.

Due to the presence of mental power.

This step was quickly crossed.

Immediately afterwards, Su Cheng restarted the pot and looked at the roaring fire burning the bottom of the pot.

He immediately used the ginger shredded pot to wait for the green smoke to come out of the oil heat.

The marinated lamb slices were neatly poured into the pan.

The bright red lamb slices became dull in color under the erosion of high oil temperature.

"Zizi Zi ~!" Every piece of meat is bubbling with oil.

"Whew~!" The smell of meat quickly floated out and sneaked into everyone's noses.

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

When the color of the lamb slices changes from red to white.

Su Cheng continued to control unhurriedly, and put the fried green onions cut on the board into the pot with his mental power.

Then pick up the handle of the pot with your left hand and start turning the pot upside down.

The chopped green onion mixed with the rich aroma of lamb is originally very different.

But when they collide with each other, they simply burst out a rich and strange aroma!!

Skillfully tossing and turning, vigorous flames burst out of several pots in turn.

This also brings the word "burst" of green onion fried lamb to the extreme.

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

He then quickly flipped the spatula to mix it thoroughly.

"Whew~hoo~!" The pungent aroma rushed straight to the face, making people's appetite rise upwards.

"Gollum~!"

Finally, Su Cheng saw that the contents of that pot were thoroughly fried.

So immediately out of the pot.

Pour the fried sautéed green onion and fried lamb into a dozen porcelain plates in turn.

"Zizi Zi ~!"

At this time, the lamb on the freshly baked green onion fried lamb is shining with oil.

In addition, the green onion chopped still maintains its turquoise color under the high temperature, and the lamb slices covered in sauce are served.

Just looking at it, it already makes people want to dry three bowls of rice.

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

When it first tasted, it was the fresh smell of lamb.

If you chew it a little, you will feel the tenderness and juicy of the lamb slices.

The hot fire stir-fry locks in the moisture, and the meat is tender and not woody, which is very delicious.

Not only the meat slices, but also the green onion are stained with a thin layer of juice.

When you taste it, you will find that this green onion is full of lamb flavor.

Only delicious, not fishy.

It is truly delicious.

Popping lamb will make woody and fishy if you don't pay attention to it.

But the plate in his hand, whether it is the heat or the timing, is just right.

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

To sum up, the lamb is smooth and tender, fresh and fragrant, with oily juice and green onions, which makes people have an endless aftertaste.

Su Cheng, who had eaten this piece of mutton, opened his mouth and said, "You can serve it out."

"The lamb fried with green onions is already ready."

"Let's go~!"

"Miao~!"

"Shemi~!" The Magic Wall doll, Dream, and Shemi all used their mental power to bring out the freshly fried scallion and fried lamb.

Su Cheng used the time they served out to start cooking soup.

He scooped up the brisket and drained it.

Turn on the heat again and set up a wok to add oil.

Not a few clicks.

The taste of the oil soon broke through 80 degrees.

"Zizi Zi ~!" In an instant, add oil and rock sugar to a hot pan, stir-fry the sugar color over medium heat, stir, the rock sugar turns yellow and bubbles and then becomes small bubbles, and when it is brown, pour in the brisket.

Stir-fry and stir-fry over high heat for five or six minutes.

Then add the spices, stir-fry until fragrant, add a spoonful of soy paste, stir-fry well.

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

"Whew~!" An appetizing fresh aroma.

Finally, he added clean water, turned to a casserole pot and simmered for about half an hour.

Take advantage of this half-hour free time.

He's going to start making mille-feuille.

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

The steps are simple.

But it's not easy to do well.

Before Miyano Akemi and others had already broken the egg, took out the egg liquid inside, and beat the egg liquid and added seasoning, filtered it with a strainer to filter out the foam.

Therefore, Su Cheng can come directly to fry eggs.

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

Then pour in the egg juice and cover the bottom of the pan.

While the egg juice is not fully cooked, slowly use a spatula to slowly shovel the seemingly stubborn eggs together along the edge of the pot to form a wavy shape, about 5 cm wide into a long egg roll about 5 cm wide.

And with his mental power to control a lot of toothpicks, respectively on the mille-feuille egg to poke holes.

In that way, the heat inside can be dissipated and the egg roll will not turn black.

Press lightly with a board or spatula to make the roll firmer, and cut it into triangles when it is slightly cool.

Scoop out and place on a plate.

The mille-feuille egg is done!!

And after Su Cheng finished making this mille-feuille egg, he called the magic wall puppets to bring them out.

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

The tomatoes in the pot have been boiled to make a mush.

The red tomato soup became stickier.

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

So you can take it out and enjoy it.

Beef brisket stew with tomato has the effect of clearing heat and relieving cough, nourishing cool blood and delaying aging.

You need to drink it hot, and continue to stew the soup over low heat while eating, maintaining the temperature.

Finally, everyone gathered in the hall on the second floor to prepare for dinner.