The Germans are now really a little skeptical about the cooking skills of these two Thais.

It took only one or two people a year or two to speak.

The Germans were very suspicious of the possibility that the two were not selected by Tang Ming at all.

But, it's okay for the Germans to roast cooked meat.

I knew nothing about everything else, so I could only be anxious.

At Tang Ming's dazzling hand speed, the meat ball in the basin decreased rapidly at the speed of the rocket.

In less than three minutes, a large pot of meat was put into the oil pan by Tang Ming.

Tang Ming didn't even go to see it.

With the strength of throwing it into the oil pan, the meat balls will not stick together and you don’t even need to stir it.

After trying the hind legs in the cold water pot with chopsticks,

It was almost 80% ripe, Tang Ming used a colander to remove the slices of meat, cut the onion into oblique sections, and slice the ginger and garlic.

Add a flame golden pot, add oil and heat it, sprinkle some pepper and dried chili, add the meat and stir-fry after it is fragrant.

Seeing that the meat color becomes transparent, and after the edges are slightly rolled up, Tang Ming chops the meat to both sides of the pan, revealing the base oil in the pan, add a little sugar and fry it into a burnt color, pour soy sauce, chicken essence, stir-fry with the meat and then drip it into white wine.

At the same time, pat the cut green peppers, then put them in the pot, add a little salt and add a little vinegar, and as soon as the green peppers are cooked, Tang Ming immediately took the pot.

The boiling slices of meat are curled, the burnt color matches the red and green green of green, and a pot of fragrant potted meat is perfectly released. Tang Ming poured it into a large porcelain basin and piled up.

After putting the pot, Tang Ming went directly to the oil pan to remove the meatballs and placed them on the bamboo board to control oil.

At the same time, the other half of the front leg meat cooked in the pot was taken out.

Simple cleaning of the flame golden pot,

Set the pot to cook oil, Tang Ming sprinkle sugar, fry out the caramel color, and pour the meat into the pot.

Seeing that the color of each piece of meat was evenly coated, Tang Ming put ginger slices, added soy sauce and then colored.

After stir-frying for a few minutes, Tang Ming came to the pot of bark and keel, took four bowls of bone soup, poured it into the pot.

At the same time, add star anise, pepper, bay leaves, cardamom salt and bring to a boil over high heat.

After the pot was boiled, Tang Ming set up another pot and poured the meat pieces in the pot over low heat to simmer.

Seeing Shu Yiting come back with meat,

Tang Ming was not in a hurry to make it again. He let Shu Yiting serve the cooked meat and half of the meatballs on the table for everyone to taste first.

Taking advantage of this skill, Tang Ming checked the rolling ribs and pig heads one by one.

Stir slightly and then cover the pot and continue to stew.

Tang Ming, come and eat it!

Shu Yiting, who had already prepared a small kitchen, greeted Tang Ming.

After Tang Ming sat down,

Shu Yiting suddenly lowered her voice and laughed secretly. I just saw the German and that Michael!

oh?

Tang Ming was interested, what were they plotting?

There was no conspiracy. The German seemed to have been beaten up and covered his face and argued with Michael there, but he was speechless and I didn't hear it very clearly.

Shu Yiting laughed and said, it seems that there is a big conflict between him and that Michael. Tang Ming, you will be the one who is beaten to help the German who is beaten later!

I always disliked that Michael, but my strength has been rising and falling recently, and he is very hurt again. I am always worried that I will accidentally crippled him, so I hesitated and didn't do it.

Your power goes up and down? What's going on?

Tang Ming frowned when he heard this. He hadn't given Shu Yiting a solid enhancer for a while.

Why has Shu Yiting not absorbed it yet?

I don’t know, it’s so unspeakable, and my hearing is getting more and more acute, and I can always hear some subtle movements, which makes me unable to sleep well these days.

Shu Yiting said, asking Tang Ming curiously, is there any other abnormalities in your body when you awaken?

Tang Ming paused, and suddenly couldn't answer.

How could I know how I feel after awakening?

And this girl really thinks she has awakened herself?

Thinking of taking the time to consult the system,

Tang Ming put a slice of refried meat into his mouth.

Ninety percent of the aroma of the meat slices is the oil on the meat.

This oil contains the meat oil stir-fried from the meat, which is the essence of delicious food.

This time, Tang Ming did not chew it in big mouthfuls, but tasted it piece by piece with rice.

Seeing Tang Ming start eating, Shu Yiting immediately threw away the doubts about power in her heart.

After eating the meat with chopsticks, even if Shu Yiting ate it faster, she was shocked by the aroma of the meat slices.

Tang Ming, how did you make this pot pork? It doesn’t taste the same as what I’ve eaten before, it’s completely delicious!

Shu Yiting has never eaten the cooked pork,

But the difference between what Tang Ming made and what she had eaten before is too big, right?

Shu Yiting knew very well that the chef she hired at home definitely had a few brushes.

But in comparison, what Tang Ming did is not of level at all!

Hehe, it's right!

Tang Ming laughed and said, "Actually, I didn't expect that I could make such a good taste, it should be because of wild boar meat."

Wild boar meat? Is it related to meat?

Of course, the best ingredient for refried meat is the pork hind legs. The pig uses the hind legs to exert force, and it is fat on the top and thin on the bottom. You can tell that the fried meat slices are half fat and half thin.

Moreover, ordinary pigs are not as strong as wild boars, especially since we have raised these wild boars for half a month and fed so much food, the fatty meat of the wild boar itself becomes even looser. However, lean meat does not become so fast, but retains the chewyness that ordinary pigs do not have, and they are particularly sucking juice and flavor.

Especially after stir-frying, this is more obvious. It is not as good as the bean paste. If you add a little, the taste will be better.

Ha ha,

Shu Yiting looked at Tang Ming’s analysis and was very serious and cheered, and chuckled, although I don’t understand, I feel that it makes sense and it tastes so delicious!

As he praised Shu Yiting, he was not idle in his hands. He poured some of the refried pork into a bowl, stirred it with the rice, and picked up a meatball while picking it up.

The golden meatballs are small and tender. Shu Yiting didn't control her strength and almost clamped the meatballs in half.

Hurry up and put it into your mouth,

After chewing a few bites, Shu Yiting was immediately amazed.

Tang Ming, why are these meatballs so delicious? Is it because of wild boar meat?

I thought it was so soft and there was not much meat inside.

How do you chew it? It feels full of meat?

While speaking, the smell of meat also floated out of Shu Yiting's mouth.

Tang Ming smelled the smell and picked up three meatballs with chopsticks and stuffed them into his mouth before he mumbled it, saying, "It may be that the ingredients of the meatballs you ate before are wrong."

The meatballs are crispy, tender, soft and smooth. This is the authentic meatballs, because authentic meatballs are made of front leg meat. The front leg meat is mixed with fat and thin, and the proportion after chopping is the most perfect.

And you can't mix it with one pig's front legs and other pigs, the proportion of meatballs fried on a large scale is not authentic.
Chapter completed!