Ding Peng said while treating the peppers and set them aside for later use.

Take a small bowl and add an appropriate amount of seasonings such as fine salt, white sugar, light soy sauce, oil-consuming and other seasonings to it. After mixing the sauce, start placing the pot on the stove and turning on the fire and putting oil on it.

"Remember, when making tiger skin peppers, the oil temperature should not be too high. If the oil temperature is too high, the peppers will be blackened, and only 30 to 40% of the oil temperature will be enough."

After the oil temperature reaches, Ding Peng puts the dried-water peppers into the pot and starts frying.

After a whistle, tiger skin patterns quickly appeared on the outer surface of the pepper, and then fryed it a few more times and then left the pot directly.

Leave the bottom oil in the pot, put the minced ginger and garlic in and stir-fry until fragrant, and then stir-fry the peppers again. At the same time, put the sauce in and turn off the heat after a while. This dish of tiger skin pepper is ready.

Ding Peng took a rectangular white plate, then used chopsticks to pick up the peppers one by one, put them in an orderly manner, and finally poured the minced ginger and garlic in the pot and a little vegetable juice on the peppers.

"What a beautiful tiger-skinned pepper." Ding Cailin couldn't help but exclaimed when he looked at the plate of tiger-skinned pepper.

She had eaten this dish before, but what she made was not as good as her father, and at least she was much behind in terms of placing the dishes.

When others put the plate on the plate, they piled the prepared tiger skin peppers directly on the plate. My father arranged them neatly, and decorated them with minced ginger and garlic, which made people feel appetizing.

"Have you learned it?" Ding Peng asked Ding Manrou.

Ding Manrou nodded and said, "This dish is not very difficult."

"It's not difficult, but there are a few things to pay attention to in the middle. And you are just starting to learn cooking skills, and knife skills are your shortcomings, so try to make some dishes that don't pay much attention to knife skills. This tiger skin pepper is fine. You can cook it now and I'll take a look."

Ding Peng moved the position aside, Ding Manrou took out a few peppers and did it according to the steps Ding Peng had just done.

I have to say that Ding Manrou is indeed an extremely intelligent girl. After just reading it, she can already make it very decent. The final tiger-skinned pepper is no worse than Ding Peng's.

This is also related to the difficulty of this dish. After all, tiger skin pepper does not have much technical content, and as long as it can be made with care, it will not be too bad.

"Yes, let's start recording this third time, let's start." Ding Peng took out his phone and turned on the camera and said.

Although Ding Manrou recorded a video for the second time, she tried her best to calm down before she started, then said a few polite words, and then started to do it.

After the preparation was done, Ding Peng thought it was about to end. Who knew that Ding Manrou came from the side and placed it on one end of the rectangular plate. This way, the green tiger pepper and a purple flower made the appearance of the whole dish soared a lot.

Ding Peng smiled with satisfaction. He just didn't say this step on purpose. He wanted to see if his eldest daughter could think of it. This was also a test of whether Ding Manrou had talent in posing.

Who knew that Ding Manrou gave him a satisfactory answer.

"Friends, we have completed the family version of tiger skin pepper. If you have a double click in your hand, please give the Manrou Food Circle a double click to encourage it. In addition, if you don't know what dishes to eat every day, you can follow our Manrou Food Circle. This will update you with simple, easy-to-make and delicious dishes every day. Thank you for watching this video, see you tomorrow."

After saying that, Ding Manrou wiped the stove cleanly with a rag, then smiled at the camera and waved goodbye.

very good!

This is Ding Peng's first comment on today's video.

Why not say perfect?

Because Ding Peng was not satisfied with the camera of this mobile phone, holding it with his hands during shooting will inevitably shake a little. Ding Peng thought about buying a mobile phone tripod or stabilizer, or buying a SLR camera directly. This would be much better, but if you buy a SLR camera, you have to buy a computer.

After weighing the trade-offs, Ding Peng decided to buy a SLR camera and a computer. He decided to pick up Ding Manrou. These investments are essential, and SLR cameras are much clearer than shooting on mobile phones.

Ding Peng is not professional in shooting videos, but he will try his best to concentrate, not to mention that this is a matter closely related to his eldest daughter Ding Manrou, and Ding Peng is not stingy at all.

After setting this plan in mind, Ding Peng first cut today's video and uploaded it to the Internet.

The next day, Ding Peng was still open as usual, but the few people were still eating at his store, which made Ding Peng even more determined to participate in the Golden Spoon Chef Competition the day after tomorrow. After all, it is very urgent to get the reputation out now, otherwise the task will not be completed at all.

No matter how good the food he cooks, someone will need to eat it.

If it weren't for the task, Ding Peng would have been satisfied with a low income of several thousand yuan a day, but it would be different if he had a task. The task was the first.

On Sunday morning, Ding Peng got up early. After cooking breakfast, his three daughters got up to eat. After dinner, they washed the dishes and chopsticks. Ding Manrou and his friends didn't go anywhere today and specially accompanied their father to participate in the competition.

Starting at 10 o'clock in the morning, they set off at around 8 o'clock. After all, it will take about an hour to drive to the Bihai Yuntian Hotel, so it will be almost done when you get to the place to prepare.

Their idea was good, but the process was not smooth, because there was a lot of traffic jam when it was seven or eight miles away from the Bihai Yuntian Hotel. It took only more than twenty minutes to pass.

After arriving at the Bihai Yuntian Hotel, Ding Peng looked at it at nearly 9:30.

Ding Peng pushed Ding Li, followed by three daughters.

They stood at the entrance of Bihai Yuntian Hotel and found out why there were traffic jams? Because there were so many people here, including media circles, chef circles, judges, and the most were audiences.

This is an open competition, where more than 100 viewers will be invited to watch and taste delicious food. In fact, this is also what Dongling City TV station means, otherwise the competition will be too deserted without the audience, and the program will not be effective.

The security guards of Bihai Yuntian Hotel maintain order in the parking lot and at the door, and many people have to check their documents when they enter.

Ding Peng didn't have it. He pushed Ding Li and brought his three daughters to the hotel door, and the security guard stopped him directly.

"Sir, your document."

Ding Peng said: "Sorry, I don't have a certificate."

"Oh, then you can't go in and watch."

"I'm not watching, I'm here to participate."

"Those who participate in the competition should have more documents."

At this moment, a participating chef passed by and showed the security guard a competition certificate hanging from his neck and let it in.

"I saw that it was such a competition certificate. Do you not have it?" the security guard asked.

Ding Peng shook his head. He didn't know where the certificate came from at first.

"No, I'm here to participate in the competition temporarily, and I haven't had time to get the certificate yet."

"I'm very sorry then."

The security guards will not let in.

Ding Cailin stopped and came over and said, "I'm telling me what's wrong with you? My dad came to participate in the competition. You invited him, and what does it mean to not let him in now?"
Chapter completed!