Except for seed oil, any other oil will do."

"Why can't we use rapeseed oil?"

"Rapeseed oil is too easy to color, and the fried onion and pepper oil is dark in color, which affects the presentation of the seafood."

After explaining, Lin Xu added some peanut oil to the pot.

Then turn on the stove and start burning oil.

When the oil is 30% hot, pour the pepper into the pot and fry slowly over low heat.

When the oil in the pot heats up and smokes, open the pot and put the ginger slices in.

This can not only lower the oil temperature and prevent the peppercorns from being fried, but also bring out the aroma of the ginger and blend it into the fat as the oil temperature decreases.

Wait for the oil temperature in the pot to drop.

Put the pot back on the stove, turn on low heat, add the green onion slices cut with a diagonal knife into the pot, and fry at low temperature.

This can not only bring out the flavor in the ingredients, but also prevent the color from changing.

"After the good onions and peppers are fried, the color of the fat will be exactly the same as when it was poured into the pot, so as not to affect the appearance of the dishes."

When the onion slices in the pot turn brown.

Lin Xu put the filter on a large bowl, and then poured out the oil in the pot. The filtered oil was scallion and pepper oil.

As for the fried onions, ginger, and peppers, there is no need to throw them away.

Adding it to the pot when cooking in the afternoon will make the food taste more fragrant.

After making the onion and pepper oil.

The preparation of braised prawns is now complete and it’s time to cook.

Lin Xu set up the wok.

First, heat the pan with cold oil and slick the pan with oil to prevent the prawns from sticking to the pan during frying. Then add a large spoonful of cooking oil to the pan, and then add half a spoonful of green onion and pepper oil.

Stir to mix the two oils together.

Then place the prepared prawns one by one in the oil pan.

"Oh, isn't this hot, Xiaoxu?"

"Just, don't burn you."

"I never dare to do this at home, for fear of getting burned."

"People say that good chefs are not afraid of burning. It seems that our Xiaoxu has also reached this level."

"Wen Wenming, you are also a chef, are you afraid of being burned?"

"This is my country style, informal."

"..."

The relatives chatted with each other, and by the time Lin Xu arranged the shrimps, the oil in the pot had completely heated up. The prawns were fried until they turned red, and the rich flavor wafted out of the pot.

Lin Xu turned the pan gently and let the oil in the pan fry all the shrimps.

Then suddenly a big turning spoon came, and the shrimps in the pot were thrown up high. After being turned over in the air, they fell into the pot again, still neatly stacked together without any mess.

"Oh, what a beautiful hand!"

"Every time I watch the chefs on TV, I envy those chefs who turn their spoons. I didn't expect that we also have someone in our family who is good at turning the spoons."

"If I had known that I had just recorded it, wouldn't it have attracted a lot of likes when I posted it?"

"That's for sure. You don't know how popular Xiaoxu is online."

"Can you be civilized?"

"I know how to do it, but I have to quickly pick up the shrimps that fell on the ground after turning over."

"..."

While everyone was chatting, Lin Xu started to talk about the main points.

"After turning the prawns over, use a spoon to squeeze the shrimp heads one by one to squeeze out the brains and let the oil in the pot turn into shrimp oil, so that the fried prawns will be more delicious."
p>

He said while squeezing.

Soon.

The originally golden fat in the pot turned into ruddy shrimp oil due to the action of shrimp brains.

These shrimp oil re-fried the shrimp shells, making the originally red shrimp shells more red and attractive.

Wait until both sides of the prawns are fried.

Lin Xu added a spoonful of rice wine to the pot.

According to the amount of prawns in the pot, add a large bowl of water, a teaspoon and a half of salt and a handful of rock sugar.

Finally add a handful of minced ginger.

You can cover the pot and start simmering.

When stewing, do not turn on high heat to prevent the shrimp meat from being cooked. Just use low heat.

"Aren't you going to put onions, Xiaoxu?"

Second aunt Lin Hongxia asked.

"Don't put it. If you add onion, it will smell like onion. Just put the minced ginger."

"It looks so simple, I'll try it when I get back."

"I'll give it a try too. You have to learn this. I won't have another specialty dish at home in the future."

"Xiao Xu has taught us how to cook more dishes these days at home. My colleagues have been teasing me about this for the past two days, saying that my nephew is working in Diaoyutai, but I can't even fry shredded potatoes."<

/p>

"Me too, they always say that the potatoes I cut are thicker than my fingers."

"My old potato shreds turn into pieces when fried, and they break into pieces when fried. What should I do, Xiaoxu?"

"Xiao Xu, do you have any tips for shredding?"

"..."

Lin Xu looked at his aunt and aunts dumbfounded, and said with a smile:

"Just use a wire scraper. Buy one with small eyes. After scraping it into silk pieces, wash it several times with clean water to wash out the starch. This will make the texture crispier when fried and it will not be easy to fry into lakes... The most important thing is

, fry less at a time."

I saw relatives who were interested in this dish.

Lin Xu simply took two potatoes, peeled them quickly and cut them into thin strips, washed them twice with water and then took them out to control the water.

Then prepare some dried chili segments and chopped green onions, and cut some green and red chilies into shreds.

Then set up the wok and start making.

Pour peanut oil into the pot and put some Sichuan peppercorns into it before the oil is hot. After frying until fragrant, take out the Sichuan peppercorns and throw in the dried chili peppers and chopped green onions.

After frying until fragrant, add shredded potatoes, stir-fry twice and then pour half a spoonful of vinegar along the edge of the pot.

"The earlier the vinegar is added, the crispier the texture of the potato shreds will be. Also, if the vinegar is added earlier, the sour taste will evaporate, leaving only the aroma of vinegar in the dish, making it more delicious."

Stir fry quickly for one minute, then add a little light soy sauce, then add salt and a little sugar to taste.

Finally, add the sliced ​​green and red peppers.

Continue to stir-fry for 30 seconds.

Let the sauce hang evenly on the potato shreds.

Remove from pan and plate.

"It's so fast. Is that good?"

"This kind of professional stove has strong firepower and is most suitable for stir-frying. If you cook it at home, try to use as little quantity as possible and heat the oil to achieve the stir-fry effect."

Lin Xu put the shredded potatoes in the pot into several plates.

Second uncle Shi Wenming and second aunt Lin Hongxia immediately took it to their relatives to give it away.

"Come and taste it, come and taste it. Xiaoxu just took the time to make the potato shreds. The smell of it will make you want to eat it."

The relatives who were waiting to eat the prawns did not expect a surprise.

After the plates were brought to the table, everyone tasted the shredded potatoes and immediately began to praise Lin Xu's delicious cooking.

Liu Zhengyu tasted it and said with a smile:

"Cantonese cuisine pays great attention to wok gas. Stir-fried dishes without wok gas will be a failed product. I didn't expect that Lin Xu's random stir-frying of shredded potatoes would also have wok gas. This skill is really good."

Zeng Xiaoqi next to her took a big bite:
To be continued...