Legend Raiders

Chapter 220 God of Cooking Qin Tao

Chapter 220 God of Cooking Qin Tao

It has been two hours since Zarya Taylor was comforted. From her ruddy face and contented laziness, it can be seen that Qin Tao's method is obviously direct and effective.

While Zarya was tidying up, Qin Tao was already wearing an apron, wandering around the open kitchen, concentrating on processing some ingredients.

Different from the monotonous and easy-to-cook diet in the United States, the authentic Chinese family dishes look simple, but there are a lot of things that need to be prepared.

For example, the piece of pork that Qin Tao is washing, if placed in an ordinary American family, they will never try the white fat meat, but Chinese families like the fat meat very much, and the combination of the two is unique. Taste and aroma.

When cooking braised pork, it is necessary to prepare a lot of spices.

Such as fragrant leaves, star anise, cinnamon, onion, ginger and garlic, and peppercorns from Sichuan, as well as rich cooking condiments such as high-grade liquor and thirteen spices, oil consumption, light soy sauce, and dark soy sauce.

After half an hour of marinating, although the essence of these spices cannot be thoroughly tasted, when they are fried in a pan, these spices will bloom with a mouth-watering aroma due to the oil and water.

After finishing the pickling of hard vegetables at noon, Qin Tao also prepared other ingredients.

Since he said that he would reward Zarya well, he wouldn't be perfunctory.

Lettuce.

In American households, this vegetable is rarely eaten because of its bitter taste.

However, in the cooking system of Chinese families, there is a saying in the local dialect that bitter taste is healthy, soy sauce and stir-fried oily barley, after simple cooking, can often collide with a different kind of delicacy.

There are also simple tomato scrambled eggs, and mapo tofu with Pixian bean paste and Sichuan peppercorns. Qin Tao believes that these dishes are bound to make Zarya feel delighted.

of course.

There are only dishes without soup, which is incomplete for any Chinese family.

Qin Tao put the previous ingredients aside, and then began to wash two baby vegetables that were only palm long and looked fresh and dripping.

At first glance, this vegetable is no different from cabbage, but it is more delicate than cabbage in terms of taste and appearance.

The soup that Qin Tao is about to prepare is "Rotten Cabbage" which is very famous in his hometown in his previous life, but the name is slightly earthy.

This pot of soup pays attention to rotten and thick. Only when the cabbage is between rotten and brittle, and the thick soup is in a state like lotus seed soup, this soup can achieve a kind of superficial perfection.

of course.

Compared with top chefs, this soup is much more friendly to the people. Basically, Qin Tao's family can cook it twice, but because of the different methods, the difference between whether it tastes good or not.

As for the last soup, Qin Tao put it last.

First of all.

Because braised pork takes a little longer to cook, he starts with the vegetables and tofu.

But before starting the fire, he needs to cook the rice first.

Get it done.

Qin Tao let out a long breath, stood in front of the stove in the open kitchen, and started cutting onion, ginger and garlic on the chopping board on one side.

Stir-fried oily barley pays attention to the cooking time. After a long time, it will get old and cannot be chewed in the mouth. If the time is short, the unique bitter taste of the oily barley will reach its peak.

next moment.

Qin Tao heated up the pot and waited until there was a wisp of smoke rising, then he poured the soybean oil airlifted from China into the pot.

Peppercorns, star anise, cinnamon, bay leaves, and a sprinkling of coriander and chives.

When the spices are fried and blackened, their unique aroma lingers throughout the kitchen.

fish out.

Qin Tao first poured the special "sesame oil" into an empty pot on one side, leaving some base oil in the pot, and picked up the onion, ginger and garlic in his hand.

Pour in.

Because of some juice, it makes a crackling sound after contacting with oil.

Next step.

Qin Tao didn't wait for the spices to turn black, and quickly poured the oatmeal into the pot, holding the pot handle in his left hand and the shovel in his right hand, his hands immediately linked together, and the flame spread from the edge of the pot to the entire pot in an instant.

2 minutes.

This is Qin Tao's experience in cooking this dish.

Take out the pot and put on a plate.

Qin Tao's movements were smooth and flowing, not a single drop of soup spilled out of the plate.

startled.

Zarya, who had cleaned up at some point, stood blankly in front of the small bar outside the kitchen.

In her eyes, Qin Tao seemed to be the God of Cooking, which gave her an astonishing shock.

But in the next second, she suddenly looked straight at the plate of very nice vegetables, swallowed her saliva, and subconsciously wanted to go there.

however.

Qin Tao, who was very focused, completely stunned her after the next action happened.

Qin Tao quickly cleaned the pot and sat on the fire. After the water stains in the pot evaporated, he picked up the spoon in the "sesame oil" basin beside him, added a spoonful to the pot, and waved the kitchen knife in his hand.

It is still green onion, ginger and garlic, and it is still pepper star anise.

It's just that Qin Tao's spices are heavier this time. He first crushed the peppercorns into powder, and then took the bean paste, and fried it in a pot when the oil was about [-]% hot.

The unique taste of hot sauce, red oil emerges from the pungent and strong aroma.

With sharp eyes and quick hands, Qin Tao quickly poured one side of the tofu into the pot.

Bump the spoon.

Qin Tao's movements did not hesitate at all, and the tofu and bean paste in the pot were constantly merging.

When the tofu in the pot felt slightly swollen, he picked up a pinch of ground pepper, sprinkled it evenly into the pot, shook it a few more times, and declared that the second dish was complete.

Wash the pot and sit on the fire.

Qin Tao is like a chef in the country who prepares a flowing water table. It took only seven or eight minutes to prepare a plate of pure tomato juice and tomato scrambled eggs with a different flavor.

After putting all the vegetables on the plate, Qin Tao finally let out a sigh of relief.

In order to ensure that his own taste is good, Qin Tao brought a pair of chopsticks and began to taste one plate after another.

The oily wheat is old and tender, and the bitter taste is not so obvious, which is good.

Mapo tofu is full of numbing flavors, yet the tofu itself is smooth and tender, perfect.

The most important thing about tomato scrambled eggs is the soup. After tasting a spoonful, the sweet and sour taste made Qin Tao squint his eyes with satisfaction. It was delicious.

Next.

When Qin Tao was about to cook the last two big dishes, there was a weak voice and that impatient little hand in his ears.

pop~~

Qin Tao grabbed the little hand, turned his head to look at Zarya with a resentful expression, and said dumbfoundedly: "It's hot. If you want to eat it, you have to use tools, otherwise you will burn your hand."

Zarya blushed a little, but she said embarrassedly: "Go ahead, I'll call Kerry right away. I don't want to have only the two of us to taste this sumptuous Chinese feast."

"Okay." Qin Tao pinched her little face lightly, but because of some sores on his fingers, he drew a mustache on Zarya at that time.

Laughter sounded.

Zarya's girlish heart was haunted, she stuck out her tongue at Qin Tao, turned around and rushed out of the kitchen.

Watching her walk away quickly, Qin Tao felt a strong family atmosphere.

(End of this chapter)