All ingredients are ready and the production stage will be officially entered.

Li Can first dry the wok, pour in a little cooking oil and wet the pan.

Pour in about ten kilograms of meat and stir-fry.

Stir-frying is also called dry stir-frying or dry stir-frying, which means that by heating less oil, the moisture in the ingredients is evaporated and the ingredients are tightened.

Bangbang---

Li Can kept turning the meat with a fried spoon to make it evenly heated.

Although these meat pellets have been washed several times, the liquid in the meat may not be completely washed, and stir-frying can just make up for this defect.

At the same time, because of the lack of oil, the surface of the meat will not be locked by hot oil, and the hollow area where the moisture disappears becomes a helping to absorb the sauce later, making it easier to taste.

Of course, this part of the change cannot be seen with the naked eye.

With the high temperature heating, a large amount of water vapor evaporates and the meat pellets shrink a lot.

Li Can twisted one and put it in his mouth to chew it. The flesh became tighter, and there was no too much odor, and the mouth was full of fragrance.

"This fragrance is not very similar to the pork, beef and mutton I usually eat. It is very delicate. If you taste it carefully, the fragrance will not dissipate between the teeth for a long time, just like drinking mint water."

I raised my tongue and scratched the surface of my teeth, making me feel a chill.

"It's true that different from ordinary meat. It not only stimulates taste buds, but also promotes blood flow in the mouth. It's as if you take a casual breath and you can form a cyclone in your mouth. It's amazing."

Li Can was amazed.

In his memory, he could not have imagined that there were other meat products that could achieve such a strange effect before any seasoning was added.

...

Since it was the first time to cook monster meat, Li Can could only taste it while stir-frying to distinguish the age and tenderness of the meat.

There was a gurgling sound in the soup pot next to it.

Uncover the lid of the pot and take a look.

There was no change inside, everything was normal, but the stinky smell of sarcoma was diluted a lot by the soup.

"You can add some wolfberry and jujube to enhance the flavor later. They are not only nutritious but also enhance the sweetness. It is a good choice. By the way, adding some white pepper to improve freshness, the layering of the whole pot of soup will be more abundant."

Li Can covered the pot and ignored the bone soup and focused on the wok.

The meat grains at this time were smaller than before. Although they were dark brown, the skin had started to turn black after stir-frying.

"It's almost done."

He poured the meat out of it and controlled the water to set aside.

The scent of the drifting meat blends with the fragrance in the soup pot, and it smells soft and smooth, neither dry or dry.

Li Can is most worried that monster ingredients will have difficult defects. Now it seems that this worry can be completely eliminated.

even,

It's also surprisingly useful.

Wash the wok and put it back on the stove and burn it.

Scoop a spoonful of magic oil,

Oh no,

Scoop a spoonful of scallion oil and heat it in a pot.

Li Can grabbed the ears of the pot and shook the pot regularly, let the scallion oil shake in the pot, and then flowed silently on the wall of the pot by relying on inertia.

If someone else is present at this time, he will inevitably be shocked by his hand-shaking technique.

Because the height of the scallion oil sliding is almost flush with the edge of the wok, a little more will spill out!

Its precise control is evident.

certainly,

There is no way anyone is present at this time.

Even if there is, I will only be scared by the four hideous and unpupiled eyes on the table.

It was cut off from the monster's limbs.

Li Can is preparing to mix it with bayberry to make wine, and come to "Death Plum Wine"!

"I don't know how the effect is, so I slap it."

Li Can subconsciously shrank his tongue and was moved by his creativity to express his feelings.

He doesn't like drinking, he just enjoys the process of "soaking wine".

As for the taste and effect of the wine, it is not the focus.

Anyway, I don't plan to sell it.

The oil temperature rises to 70% hot, and the pot is off the heat.

Add minced ginger and garlic and stir-fry, then quickly add bean paste, soybean paste, sweet noodle sauce, yellow sugar, and deep soy sauce.

The three kinds of sauces and dark soy sauces could have been mixed in advance and then poured in, which can prevent the sauce from becoming black and paste at high temperatures.

Li Can obviously doesn't need to do this.

He has a very subtle and confident control of the temperature and will never make low-level mistakes.

The high-temperature stir-fry can also fully force out the essence of the sauce!

The sauce should not be rushed, and the fried spoon should not be stopped. Keep the sliding track in the pot at all times.

Brown sugar is a good thing and a bad thing. If you don’t pay attention, it will turn into brown sugar in high temperatures and lose its transparency.

The sauce in the pot is very sticky and the sauce is so rich that it cannot melt.

The kitchen tonight is so scent!

The sauce stir-frying process is about thirty seconds.

Li Can poured the prepared meat pellets again and continued to fry, so that the meat pellets could fully absorb the sauce.

Immediately afterwards,

Pour the peeled cooked peanuts to increase the aroma and enrich the taste.

Pour in another ten kilograms of chopped millet spicy.

Cough cough---

Li Can was choked by the spicy smell from the high temperature and had a red and swollen nose, and tears tickled. He was so scared that he quickly turned on the range hood and adjusted the wind to the maximum.

I didn't open it before, because I was worried that I would affect nearby residents.

It was only now that I was worried that I would be smothered to death!

It's really...

If you have difficulties, you need to share them---

Li Can probably guess that after the door opened tomorrow, an aunt with dark circles came to the door to curse.

He had already made a decision to turn a blind eye to the front hall and devote himself to the kitchen.

"Fortunately, this pot is big enough, otherwise it would be more than ten kilograms of meat and more than ten kilograms of millet spicy into the pot, and I wouldn't dare to turn it over!"

With the spicy millet and peanuts in the pot,

The color in the pot suddenly became richer.

Dark brown meat, beige peanuts, bright red millet spicy, and fried pepper seeds...

They are interdependent and integrated.

“When the sauce tightens the moisture, this dish can be served.”

Li Can took the towel around his neck to wipe off his sweat, covered the pot and simmered it over low heat.

When he was free, he cleaned four eyes and sealed them with a fresh-keeping bag, then hid them in the remaining ten kilograms of meat, then put them on another fresh-keeping bag and put them in the freezer.

Even if Su Rui can see the flesh, she cannot see the creepy eyes, so as not to cause panic.

"Good ingredients naturally require good wine."

Li Can thought about taking time to buy a large glass jar tomorrow, making ten kilograms of sorghum wine, and then calling him five kilograms of fresh bayberry. This plan for the "death bayberry wine" was decided like this.

The time on the phone is displayed as 05:40..

In more than half an hour, it will be dawn.

Taking advantage of this moment, Li Can opened the roller shutter door. Several breakfast shops on the street had already opened the door, and white steam was coming out.

The sanitation workers were waving their big brooms and busying themselves...

Naturally, Li Can didn't look at the situation on the street, but was wandering around the restaurant with a flashlight, but couldn't find the scales that were still out last night.

"This thing shouldn't attract other people's attention, right?"
To be continued...