When frying water spinach, use more garlic to make the water spinach taste better.

In addition to garlic, you also need to cut some dried chili peppers to add some dry flavor and make the dishes taste more delicious.

The dried chili peppers and garlic were ready, and Lin Xu prepared a bowl of salt water with salt.

Set up the wok and start cooking.

Pour oil into the pot, heat it over high heat, and pour the water spinach stems and leaves into the pot.

After pouring it in, quickly pour the prepared brine along the edge of the pot, then grab the handle of the pot with one hand and stir-fry quickly with a spoon in the other hand.

Adding oil to the water can keep the green color of the vegetable leaves.

The salt water can make the dishes become soft and collapse quickly.

As for the heated inner wall of the wok, the excess water in the vegetable leaves can be evaporated.

After all the water spinach has collapsed and changed color, pick up the wok and pour the vegetables directly into a large colander to control the water.

Rinse the wok and put it back on the stove, heat it up and add a spoonful of steamed ham oil.

There is condensation water in the steaming cabinet in the ham oil, so after the oil is put into the pot, it must be burned first to boil out the water in the oil.

When the ham oil is cold, it has no smell and looks no different from ordinary oil. However, after heating, the rich and delicious aroma of ham will waft out of the pot.

This is a fat naturally prepared for vegetables.

It not only gives the vegetables a plump taste, but also adds the unique flavor of ham.

It tastes delicious and goes well with rice, even better than vegetables fried in lard.

After a while, the water in the oil dried up. Lin Xu divided the minced garlic into two halves, poured half of it into the pot with the dried chili segments, and added the remaining half when it was out of the pot.

After the minced garlic and dried chili are stir-fried until fragrant, add the drained water spinach and stir-fry over high heat.

At this time, the water spinach has been killed and a little moisture has been lost, and the leaves have collapsed and become soft, so they can be cut off with a little frying.

"Treading on the Stars"

Stir-fry over high heat for 30 seconds, and pour a little light soy sauce along the edge of the pot to add a bit of sauce flavor to the dish.

Continue to stir-fry to further reduce the moisture on the surface of the vegetables.

Finally, add a small spoonful of white sugar for freshness, then add the remaining minced garlic, stir-fry evenly, and remove from the pan and serve on a plate.

Because it is fried in ham oil, there is no need to season it with salt.

The whole cooking process is simple and fast.

By the time Lin Xu came out with the dishes, the small pot of Mapo Chicken Cake he had made before was almost finished.

It’s only been a few minutes and you’ve already eaten more than half of it?

Gee, you guys are really like women!

"It has to be Boss Lin. He knows that just eating this Mapo Chicken Cake will easily cause you to get angry, so he fried us some water spinach."

Zeng Xiaoqi sighed in admiration, put a piece of water spinach in her bowl, then looked at Chen Yan and Shu Yun and said:

"In the afternoon, I saw you two posting on WeChat about eating tomatoes, so I ran to the supermarket opposite the TV station and bought a few. Why are tomatoes so unpalatable now? They are harder to bite than apples."

Chen Yan and Shu Yun looked at each other.

They all saw the guilty conscience in each other's eyes.

But in an instant, the two of them reached a consensus like a cat's paw on a human hand!

Shu Yun said:

"I specially picked a few softer ones from the kitchen. They taste okay. What about yours, Mr. Chen? Are they delicious?"

"It's average, except for the taste being a bit sour, everything else is fine."

Thinking of Yueyue's posts in Moments, Mr. Chen couldn't help but feel the sour taste of raw tomatoes.

While Zeng Xiaoqi was complaining that she didn’t have the tomato tomatoes she had when she was a child, she picked up a water spinach leaf and put it in her mouth.

Then, her big eyes, praised by netizens as being able to speak, suddenly widened:

"Ah! Why does this water spinach smell like ham? Is it fried with ham?"

I lowered my head and looked at the water spinach on the table. Except for a little minced garlic and a few dried chili peppers, I didn't see any minced meat, let alone ham.

But the taste of this dish...

She took another bite and was sure it was the smell of ham. She had just eaten flower ham mooncakes, so Director Zeng was deeply impressed.

When the others heard this, they picked up a piece of water spinach and tasted it, and found that it had a strong ham flavor.

It is obviously a very vegetarian-looking dish.

But when you eat it, your mouth is full of plumpness that can only be found in meat dishes.

This is simply breathtaking.

Lin Xu, who had just served a bowl of rice and sat down to eat, said:

"This dish is made from steamed ham and fried in oil. If you want to eat more, you can eat more. There are a lot of water spinach in the kitchen, which is enough for you to enjoy."

Ham oil?

No wonder it tastes so good.

Lin Xu picked up the water spinach and tasted it. It was fragrant in the mouth, and the green water spinach tasted refreshing. The unique salty flavor of ham was completely wrapped in the water spinach. It tasted fresh and delicious, appetizing and delicious.

"Whoever says that vegetables are not good for rice in the future, let him try this water spinach, it will definitely be beyond imagination!"

While everyone was eating, Shen Guofu and Han Shuzhen came back from get off work.

"Mom and Dad, come and try it. The new dish is on the menu today. It tastes great!"

Shen Baobao sat next to Lin Xu, with a happy smile on his face.

Ever since she received Lin Xu's loving afternoon tea after lunch, her smile has never stopped. Now that she sees her parents, she can't wait to share her feelings.

Wow, I have to find a photo studio to reshape that note later, and then take it out and tell it to my grandson when I take care of it later.

Hmm...I must be very old by then, and I don’t know if Xu Bao still likes me.

I heard that men are very dedicated and like girls in their twenties. I will have to keep a close eye on this stinky guy to prevent him from turning bad.

Lin Xu still doesn’t know that his baby is preparing for life after retirement.

He stood up and served a bowl of rice to his father-in-law and mother-in-law, and by the way, he told how to make mapo chicken cake.

When serving rice, I specially served more for my father-in-law.

Weng and son-in-law looked at each other and smiled, saying nothing.

In the afternoon, Shen Guofu was still worrying about today's dinner. He really didn't have much expectation for those fat-reducing meals.

After receiving the call from his son-in-law, he felt better, the flowers bloomed, and everything became beautiful.

Now I am holding the rice, eating the delicious mapo chicken cake and the garlic water spinach full of ham aroma, and I can't help but sigh at the beauty of life.

After Lin Xu finished a bowl of rice, he went to the kitchen.

Since we are going to make custard mooncakes, we have to start making preparations now, otherwise we may not be able to make the mooncakes tomorrow.

After all, there are several steps that must be frozen in the production of this mooncake, so there is no room for sloppiness.

Bring some finished salted egg yolks from the cold storage.

After cleaning, place it in a baking pan, spray a layer of Erguotou on the surface to remove the smell, and then place it in the oven to bake out the oil.

Toasting the salted egg yolk before use can not only effectively remove the odor, but also make the salted egg yolk more fragrant and taste better.

The finished salted egg yolk is cooked and does not need to be baked for too long.

Under normal circumstances, if there is oil on the surface and bubbling slightly, it means that the egg yolk has been baked.

After taking it out, crush it while hot.

This step needs to be done quickly, because the hot salted egg yolk is slightly softer and easier to crush into powder. If it is cold, not only will the salted egg yolk harden, but the crushed particles will not be fine enough.

After the salted egg yolk is completely crushed, pass it through a small sieve to make the salted egg yolk taste more delicate.

The custard mooncake is divided into three parts: the crust, the custard filling, and the custard filling.

When making it, wrap the custard filling with custard filling, and then wrap the custard filling with pie crust. The whole process is like nesting dolls.

But matryoshka also pays attention to technique.

Otherwise, the filling will melt, the custard filling will become oily, and even the crust will lose water and crack.

During the production of custard mooncakes, there are countless places where they can easily overturn, so when cooking, every step must be done to perfection.

Only in this way can the most perfect state be presented.

Lin Xu put the crushed egg yolks into the freezer of the refrigerator. The crushed egg yolks tasted rustic and fragrant. They could not only be used to make custard mooncakes, but also the popular golden cakes in Cantonese restaurants.

Quicksand buns and other snacks.

If there are any leftovers, steam some for Baby Shen and give this girl a taste.
To be continued...