When he returned to the house, opened the refrigerator, and looked at the full cabinet of ingredients, Ding Chuan felt inexplicably satisfied.

Although Ding Chuan only had breakfast at home, as a chef, he would rather put the ingredients into pieces and throw them away than leave the refrigerator empty.

Of course, waste is not his principle, so when Ding Chuan sees that the ingredients are about to break, he will eat them first.

For example, two [wilted cucumbers] placed on the upper layer of the refrigerator.

Ding Chuan, who originally wanted to fry peanuts and put them in wine, seems to have to add another point to the dinner recipe to shoot cucumbers.

And [Celery that is too frozen].

Or, let's have a celery in a cold sauce?

But, weren't you here to get the eggs?

Alas, looking at the pile of [ordinary eggs] below, Ding Chuan looked at [wildered cucumbers] again.

Or make a fried cucumber with eggs. The freshness of the ingredients is very important. If the wilted cucumber is used, the cucumbers made will definitely not taste good.

What to drink?

Ding Chuan looked around and found that there was only Niulanshan, so it seemed that he could only drink this one.

The bullpen is not high-end wine, but it is very ordinary wine, with a market price of twenty yuan per bottle and five hundred milliliters.

Although it is ordinary, the taste is quite good, very rich and does not burn the throat. No one who has drunk it will say it is bad. It has a very cost-effectiveness (this is 50 cents, deleted in brackets).

It turns out that when Ding Chuan was in the army, this is the one that he must drink when he went out to drink when he was off. This wine is definitely one of the best-selling low-priced wines on the market.

However, the iced Niulan Mountain tastes a bit strong.

I took two [wilted cucumbers], two [ordinary eggs], and a handful of [overly frozen celery].

Just as I was about to close the refrigerator door, I suddenly remembered that I had another seasoning artifact that I forgot to take, which was the oil-splashed hotpot I made myself.

This is definitely a magic tool for home-cooked cold dishes.

I looked back at the refrigerator and glanced around and found no oil-splashed hotpot bowls. It should be that there were too many ingredients in the refrigerator and it was blocked.

It just so happens that the system's ability can tell which dishes should be eaten first and which dishes should be eaten later.

Although Ding Chuan, as a chef, can distinguish the freshness of ingredients, as a tool for preserving freshness, it will confuse the chef's eyes and you will be able to see it if you are not careful.

For example, the one in front of me, [the cauliflower that has expired for three days], Ding Chuan didn't see it at the beginning. Unless he held it in his hand and carefully observed it, he could see that the edge had changed color and turned black. Otherwise, there would be no systematic identification, and he might not find it until he couldn't eat it.

The cauliflower is a large one. Even if I eat it tomorrow morning, I can only eat one quarter at most. I should buy a smaller one next time. It’s a waste to eat it.

So Ding Chuan cut it in half, and then used one-quarter to cook a dish later, and fed the remaining quarter to the chicken. Anyway, he still had an egg-laying hen, so he couldn't starve it. He was still waiting to lay fresh eggs for him every day.

【Always fresh beans】

This dish should be kept for a few days and kept for later.

【Fresh tomatoes】

This tomato was sold by a vegetable seller who set up a stall last night and bought a few of them himself.

Although the tomatoes look small and a little green, Ding Chuan can tell that this is from his own small vegetable real estate.

Although Ding Chuan understands that the tomatoes in the greenhouse are big and beautiful, and are far more popular than the tomatoes in his own small vegetable field. However, when it comes to taste, the ones in his own small vegetable field are better.

Ding Chuan couldn't tell the specific reason, but he had been a chef for so long and had bought tomatoes for 80 times, so he was quite clear.

【Plump soybeans】

Why did you put this thing in the refrigerator?

Isn’t this occupying the pit and not pulling it?

This thing is best preserved in a cool place. It is really unnecessary to keep it in the refrigerator. It is also easy to be eroded by bacteria on the ingredients. So I took it out and threw it into the cabinet where I store the rice.

【Bitty melon with a bitter taste】

This was bought to make cold side dishes a few days ago. It has been hot recently, so it will be very comfortable to drink some porridge and eat cold bitter gourd.

The system did not give an evaluation of the freshness of the ingredients. Ding Chuan picked it up and took it and it was still very tender, so it would not be a problem to keep it for a week.

Then don't rush to eat.

...

There were a lot of ingredients. Ding Chuan sorted it out for more than ten minutes and finally found the oil-splashed spicy bowl.

【A good-tasting oil-splashing chili】

When Ding Chuan saw the name, he was secretly proud of making this bowl of oil-splashed spicy food. He had to do a lot of effort. Everyone knows that before making oil-splashed spicy food, you must first boil sesame oil.

It is the so-called fried oil with a lot of spices.

But just choosing this spice, Ding Chuan stayed in the supermarket for half an hour.

Just a single type of peppercorn is a long time to pick Dingchuan. In Yunchuan, Ganzhou, Shaanxi, Hebei and Shandong, each region has a different taste.

Ding Chuan likes to eat peppercorns from Yunnan, Guizhou and Sichuan. The peppercorns from that place have a very numbness. Just chew two dried cubes and you can numb your mouth to your stomach. It’s really awesome.

There are also star anise cinnamon and bay leaves, etc., which must be carefully selected.

This is the first step after choosing ingredients. The heat of the spices after frying is even more important. If it is fried, it will not smell good, but if it is not fried thoroughly, it will not taste good.

Although it is simple to make spicy food, it is impossible to make delicious food without years of cooking skills.

The system's judgment on taste is quite strict. The dish I made myself [a plain cucumber shoot] has been sought after by diners. Then the evaluation of this [a good-tasting oil-splashed chili] should be even higher.

Who knew that the system suddenly displayed a line of words.

Oil-splashed chili is not a cuisine, it is just a condiment and cannot be compared with the evaluation of ingredients.

Also remind the host that the oil-splashed chili that can get such evaluation is just because you are careful in selecting materials. Your skill [low-level heat technology] cannot bring flavor bonus to this bowl of oil-splashed chilili.

OK, Ding Chuan's mentality was a little broken when he saw this line of words, but when he thought about it, he felt relieved. He only spent two or three years working as a chef, and there were many places that needed to learn and improve. If he could directly make earth-shaking delicacies, that would be strange.

There is nothing unacceptable to this.

Besides, if you can choose good ingredients, it is also your own good foundation in making lotus. Fruit lotus is the only way to get a spoon. If you can’t choose the ingredients well, how can you make a good meal?

Although high-end ingredients often only need to use the simplest cooking method, this also requires considerable technical content.

Take the eggs, cucumbers, celery, oil-splashed chili, and green peppers.
Chapter completed!