Nangong Ming: "Remind me again, the three fresh braised vegetables are more complicated, so inexperienced kitchen novices should not do it."

"In order to save waiting time, we soak the fungus and mushrooms in water before processing other ingredients."

"Remove the heads of fresh shrimps and remove the shrimp lines. Do not throw away the shrimp heads. Because the shrimps I use are relatively large, so after processing the shrimps, I will cut them into smaller pieces. Cut the dried tofu into thin slices and cut the pork into slices.

Beat the eggs. After these ingredients are processed, the fungus and mushrooms are also soaked."

"Wash the fungus clean. For larger fungus like this, you can tear it into smaller pieces by hand, and cut the dried mushrooms into slices."

"Put oil in the pot. When the oil is hot, add the shrimp heads. After frying the shrimp oil, take out the shrimp heads. Then add the shrimp pieces and stir-fry. Fry the shrimps until they change color. Add the dried tofu into the pot and continue to stir-fry.

, serve it out after frying."

"Put the minced onions, garlic and ginger into the pot. You can also add a large clove of garlic and stir-fry to increase the aroma. When you can smell the aroma, take out the residue and add the sliced ​​pork slices.

Stir-fry in the pot. If you don't mind eating the minced ginger, you don't need to remove the residue. I can eat ginger powder, but I don't like to eat ginger with a strong presence, so I just remove the ginger."

"After the meat is fried and changes color, pour hot water into the pot. If there is no hot water, add cold water. After the water boils, add the fungus and dried mushrooms, then add the fried shrimps and dried tofu. Boil the water again

Next, pour the eggs into the pot. After the eggs are set, add salt to taste. Because we will mix the noodles later, you can add a little more salt. Then add dark soy sauce to adjust the color, and then add water starch to thicken the soup. Wait until the soup thickens.

It can be served later."

"Cooking is actually very simple. Just control the heat. If you don't know how much condiments to put in, you can put a little less first and add them while you taste. If it doesn't taste good, you can also add some sesame oil and garlic for seasoning.

, the most important thing when cooking is to know how to be flexible.”

"The color of the three-fresh stewed dish I just made doesn't look very good, so you can add some other side dishes appropriately, such as celery, lettuce, and green peppers. Add these things in

It will change the taste of the dish. Some people say that it is unauthentic, but I think it all depends on your own preference."

[Nangong Ming said it well, your own preferences are the most important.]

[Don’t change your preferences because of other people’s preferences. Just do what you like and don’t care what others think.]

[I’m so obsessed with you, from today on, Nangong Ming is my wall.]

[A man who focuses on cooking is so attractive. Nangong Ming talks so much, I don’t even think he is noisy at all.]

[Fortunately, Nangong Ming is wearing a mask. Otherwise, if he was talking and cooking like this, I would hate his cooking. 】

[It can be seen from these words that the person upstairs is not a superficial person, unlike me who pays a lot of money.]

【What does it mean, what does it mean.】

[That is to say, oh, just...forget it, I won't say it anymore, so as not to spoil the children.]

[Hahaha, I understand, I’m laughing so hard, Sister Ninth, it’s you who can do it. 】

[What on earth are you talking about? Can’t someone tell me? It’s better to be happy alone than to be happy together.]

【It’s better for children to know less.】

[Children, go and do your homework, don’t watch the adults chatting here.]

[That’s right, don’t learn to cook as a child, it’s not too late to learn how to cook when you grow up.]

Nangong Ming: "We have limited time, so in order not to delay the subsequent process, I just use ready-made noodles. If you make it at home, you can cut the noodles. If you find it troublesome, you can also use ready-made noodles like mine, or you can use dried noodles.

, if these noodles are not available, you can also use instant noodles.”

"Put water in a pot, and when it boils, add noodles."

"When the noodles are put into the pot, use chopsticks to stir them up immediately to prevent them from sticking together."

"I personally prefer a firmer texture. I'll get it after the pot boils for 20 seconds. If you want softer noodles, you can cook them for a little longer. If you're not sure about the softness or hardness, you can cook them for a while and then taste them.

"

"The weather hasn't warmed up yet, and the marinade I made before is a bit cold. My noodles just don't need cold water. If you think the noodles are too hot, you can put them in cold water."

[Okay, I’ll note it down. It’s so considerate. I don’t know which little girl I will give it cheap to in the future, hey.]

[You will give it to me cheaper, Nangong Ming is mine, don’t think about it. 】

[After waiting all night, I can finally eat noodles. If you teach us how to make noodles next time, can you make some simple braised noodles and then cook the noodles? Otherwise, I will starve to death by the time you finish cooking. 】

[You are stupid, can’t you cook the noodles yourself first? 】

[I would like to cook noodles first, but I don’t know anything except bubble noodles. Last time I wanted to eat boiled instant noodles, but I ended up scrapping a pot. 】

[Why don’t you tell me that the kitchen novice shouldn’t enter the kitchen? Really, how can anyone in this world not even know how to cook instant noodles? 】

[Hahaha, I wouldn’t know it if I didn’t watch the live broadcast. After watching the live broadcast, I realized that there are really many crouching dragons and baby phoenixes. 】

[You have grown up. You didn’t even know how to make instant noodles before, but now you can make mixed noodles. 】

[The second time I cook, I will make something as high-end as noodles. Given time, I don’t dare to think about it, but next year’s food competition champion may be you.]

[Uh, I can’t tell for a moment whether you are praising me or hurting me.]

[Of course I'm complimenting you. I haven't even made a stew, so what qualifications do I have to harm someone who has made a stew?】

[If we can’t make anything else, we can always make cold eggplant. I think this cold eggplant is really something you can do with your hands.]

[When you said this, did you consider that the brother who burned the pot before, he really can’t learn.]

[Ahem, I’m sorry, I really forgot about this brother.]

[Uncle Ming, they are about to start eating again. Maybe they are afraid of not having enough food. The amount of noodles this time is so big.]

[Please ask the photographer not to do a close-up this time, thank you.]

[Cut off the live broadcast, eat slowly by yourselves, and then live broadcast for us when you are finished.]

【This is a very good suggestion, I agree.】

[Stop talking, this photographer has 80,000 rebellious qualities. The more he is not allowed to do close-ups, the more close-ups he will get. Let’s prepare some paper to wipe our saliva.]

[I have already eaten my second bowl of noodles, so I don’t need to wipe my saliva. I not only made noodles, but also steamed rice and made cold dishes. I will serve another bowl of rice later.]

Nangong Ming: "The noodles are ready. Let's eat together. You can add whatever you want. Friendly advice, because the noodles have no taste, I added a little more salt to each stew to avoid being too salty. Please don't

Added too much lo ha.”

Thank you everyone for your recommendation votes

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Chapter completed!