Food: You have to eat to pay off debts?

"Hello?"

The phone rang and Jiang Yan picked it up.

"Brother Jiang, did you not see the news again?"

Gao Huamao's familiar voice came from the other end of the phone. Jiang Yan briefly explained that he was an interviewer just now and didn't pay attention to his phone and didn't see the message.

"That's great. With a waiter, you don't have to be so tired."

"Brother Jiang, I’m going to invite my friends to your place for dinner tonight. I’ll be there at seven o’clock and I’ll just have something simple for lunch. Are there any new dishes?"

Gao Huamao missed the salted duck offal yesterday.

When ordering, he forgot to ask if there was a new dish, so he didn't know it was available. He only found out that he had missed the new dish when a dine-in customer in the creditor group mentioned it in the evening.

He has a long memory today, so he specifically asked where he was ordering.

"Egg fried rice and fish-flavored eggplant stew"

"Okay, okay, then I want these two"

"OK"

After hanging up the phone, Jiang Yan realized that it was already 11 o'clock. He first placed an order on the city's Cool Pao app, waited for the rider to come to pick up the goods, and then returned to the kitchen to cook. This was also his first time cooking a new dish. He studied the recipes carefully.He knows how to do it.

If you want fish-flavored eggplant stew to be delicious, bean paste, fish-flavored sauce and starch are indispensable.

When preparing vegetables, the eggplants have been cut and soaked in the sink.

The pork belly was also chopped into minced meat.

Then he can make the fish sauce and start cooking.

Yu Xiang is a flavor-type dish. The finished dish has a fish flavor, but its flavor does not come from"fish", but is prepared by soaking red pepper, onion, ginger, garlic, sugar, salt, soy sauce and other condiments.

Whether it is dishes such as fish-flavored eggplant or fish-flavored shredded pork, fish-flavored sauce is always the soul of this series of dishes.

A good fish sauce is very particular about the proportions and has a secret recipe.

Jiang Yan followed the recipe's secret recipe, adding an appropriate amount of sugar, sauce, and vinegar, and then a little rice wine to enhance the flavor. Finally, he sprinkled some minced ginger, stirred evenly, and that's it.

Heat the pot, pour oil, stir-fry the minced ginger, minced garlic, and chopped red pepper until fragrant, then add the other essence of fish-flavored eggplant stew with bean paste!

This bean paste was also bought in the system. It was said to be hand-brewed. It has a rich flavor, is healthy, has no additives and other advantages.

It’s just that it’s very expensive. A jar of bean paste costs 100 yuan for 500g!

When Jiang Yan bought it, she gasped in distress.

After the red oil has boiled out, put the pork belly into the pot and stir-fry until fragrant, then add a plate of eggplant segments and stir-fry, and finally add the fish-flavor sauce and water starch in sequence.

At this point, the aroma of bean paste and fish sauce has been completely stimulated by the oil and red pepper, and it is also mixed with a fragrance that cannot be ignored. The combination of all these things attracted An Feibai, who was cleaning outside.

It turns out to be an eggplant stew, and it must be simmered in a casserole over low heat for a while.

During this period, Jiang Yan quickly fried two portions of egg fried rice.

While waiting for the food to be packed, Jiang Yan put on thick gloves and opened the lid of the pot.

The moment the lid was lifted, the aroma that had been firmly locked in the casserole suddenly exploded, sweeping across with an invincible force. The entire kitchen.

Jiang Yan's eyes lit up when he smelled the fragrance.

The aroma was not so strong when it was just fried and poured into the casserole.

After simmering it for a few minutes, the aroma suddenly became richer.

Several eggplant strips were lying obediently in the casserole, soft and supple. Each one visible to the naked eye was full of soup, and was tightly wrapped in red oil. The purple skin was stewed until it was smooth and shiny, and the original white The inside is soaked in soup and turns brown.

At first glance, it seems that it has been simmered for enough heat, and here is the finished product.

In addition, scattered but not negligible minced meat is scattered everywhere, which not only embellishes the picture, but also adds the fragrance of the meat, and is complemented by fresh red pepper minced and green green onions.

Even if the heat is turned off, the soup in the casserole is still bubbling.

This is the difference between a casserole and a wok.

It can be kept warm, turn off the fire, and when you serve it, you can still feel the heat of the fire, which will add a little more appetite.

After Jiang Yan packed the order and sent it to the front desk, he called An Feibai to eat.

When Jiang Yan made it, he deliberately made more portions and left one portion for An Feibai.

An Feibai couldn't control his saliva as soon as he smelled the aroma. When he heard the meal was ready, he ran faster than anyone else.

When I got to the kitchen, I saw a plate of fish-flavored eggplant and a large bowl of egg fried rice on the food preparation table.

Looking left and right, he saw that there was only a bowl of rice and a pair of chopsticks, so he called the boss to eat again.

"I had eaten it when you came, it was prepared for you."

Jiang Yan was waiting at the front desk for the rider to pick up the meal, and shouted to the kitchen

"Okay~"

Now An Feibai sat down and started eating with confidence. He quickly picked up an eggplant stick and took a bite impatiently, unable to wait for it to cool down.

Immediately, the soup in the eggplant stick rushed to overflow, and the aroma of the eggplant was wrapped in it. The salty and spicy taste of red oil occupied the entire mouth, making the whole person feel excited.

Although he was grinning from the scalding hot soup, he was completely reluctant to spit it out. His whole face was a little red from holding it in. He breathed and chewed, and his face turned red. It’s both joy and pain.

It’s so easy to swallow, and I can’t wait to take a bite of egg fried rice.

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