God of Cooking, grilling skewers attracted the fairy beasts

After squeezing the coconut oil, Li Heng still couldn't rest.

The two little ones were fine, I just gave them two coconuts each and sent them away.

The other girls pestered Li Heng, wanting to learn how to make cold-pressed coconut oil.

Li Heng had no choice but to explain the situation to them in detail, and agreed to let Tian Xiu assist them. Then the girls went out of the city in a hurry to pick coconuts.

After a busy afternoon, Li Heng finally had some time to rest.

Time soon came to evening. Xiaoyaozi, who had gone out for sea fishing, had returned, and the girls were busy pressing oil in the backyard.

It was time to cook dinner again. Li Heng got up and took the two little ones and the remaining male apprentices into the kitchen.

Bai Dabao, Zhou Xing and others are looking forward to seeing how delicious the dishes made by their uncle using coconut oil will be.

For the first dish, Li Heng wanted to make something simple, so let’s make a coconut fried egg.

The steps for this recipe are exactly the same as for a regular omelette, except that the canola oil is replaced with coconut oil.

Place the pot on the stove and preheat the pot over low heat.

When I opened the porcelain jar containing coconut oil, I found that the coconut oil inside had already solidified and looked a bit like lard.

Take some and put it in the pot. The high temperature will melt the coconut oil, and the coconut aroma will fill the air when the oil is hot.

At this time, you can sprinkle a little salt into the pot, and then beat in the eggs. The transparent egg white will gradually turn white.

Adding salt not only makes the fried eggs flavorful and improves their taste, but also prevents oil from splattering.

During this process, do not try to move the eggs to avoid breaking them.

If someone still has requirements for the appearance of the fried eggs, they can first beat the eggs into a bowl and use the edge of the bowl to slowly slide the eggs into the pan.

Doing this can minimize the deformation of the fried egg and make the finished product round and beautiful.

Although there will be no change in taste between the two, they can enhance the appearance and thus increase people's appetite.

After the eggs are fully shaped, you can gently shake the pan to allow the fried eggs to be heated evenly, and then turn them over and continue frying.

To make the fried eggs taste smoother, sprinkle a little hot water around the fried eggs after the egg whites have solidified.

Then cover the pot and simmer for one minute.

After adding hot water, the eggs will be cooked quickly, which not only shortens the frying time but also improves the taste.

Sprinkle some chopped green onion and pepper on top before serving. Not bad, right? ( ?? w ?? )? This coconut fried egg looks just like any other fried egg, but just like its name, the rich coconut flavor is something you can’t ignore.

After frying a sufficient number of eggs, Li Heng began to prepare the second dish.

The most abundant ingredients he has on hand now are various types of seafood, so if nothing unexpected happens, the dishes in the near future will be mainly seafood.

Li Heng's spiritual consciousness entered the beast-controlling bag, and he picked and chose for a long time, and finally took out a few buckets of eels.

He plans to make another pan-fried eel dish in coconut oil.

There seems to be nothing wrong with keeping the eels in the beast bag. Even if they are taken out now, they are still alive and kicking.

Seeing this, several apprentices came over consciously and prepared to help Li Heng process the eels.

"You guys follow me and do it together."

Li Heng reached out and grabbed an eel, then looked up and gave instructions.

The frightened eel suddenly began to struggle violently in his hands, trying to escape from his clutches.

"Behave yourself!"

After Li Heng finished speaking, he stretched out his other hand and gave the eel a big beating on the head.

After a "pop" sound, the eel immediately became obedient, its head drooped, and it seemed that it had fainted.

The apprentices were also very honest. They learned whatever Li Heng taught them. Soon the other eels also enjoyed the same treatment.

Before dying, you must be slapped in the face.

While the eel is unconscious, chop off its head, put its body in a basin, and pour boiling water on it for a few breaths.

After the mucus on the surface of the eel begins to turn white, pour out the water.

This step is only to make it easier to remove the mucus on the fish skin. If you think you should keep the mucus, you can skip it.

Li Heng felt that the mucous membrane on the eel's body, which was in contact with seawater all year round, would inevitably be sticky with some bacteria and impurities, so it would be safer to remove it.

After scalding with boiling water, the mucus will become extremely easy to clean and can be scraped off with a light scrape of the fingernail.

After removing the mucous membrane, you also need to take out the eel's internal organs, which is also a very simple step.

You only need two chopsticks, insert the chopsticks into the eel's belly through the incision, rotate it four or five times, and then pull it out to bring out the eel's intestines.

In order to make the eel taste better, you need to chop it into small, even pieces and then wash off the blood remaining on the fish.

Clean the eel pieces, drain the water on the surface, put them in a bowl and start marinating.

Add a little salt, pepper and sugar to the bowl, and finally add a few egg yolks and two spoons of cooking wine.

Stir with chopsticks to coat each piece of fish with the seasoning, then add an appropriate amount of starch and continue stirring.

After completing this step, the preparation of the main ingredients is completed.

After ten minutes, add coconut oil to the pan. After the oil melts, add the eel pieces one by one.

Fry slowly over medium heat, shaking the pan constantly to ensure that every piece of fish is heated evenly.

When one side is golden brown, turn the fish over.

During the frying process, the aroma of coconut oil will penetrate into the fish, making it more delicious.

Another benefit of using coconut oil to fry fish is that it is less likely to produce smoke.

After frying both sides of the fish until golden brown, sprinkle in two handfuls of chopped green onions, ginger, and fresh chopped chilies, and stir-fry over high heat until fragrant.

Then pour a little cooking wine and soy sauce along the edge of the pot. Since the eels are pickled, there is no need to add salt.

Turn off the heat after stir-frying evenly, prepare several casserole pots in advance, heat the bottom of the pot, and put a layer of scallion on the bottom.

Put the fried eel directly into the casserole to keep it warm. This way, the fragrant, crispy and tender fried eel is ready. []~(￣▽￣)~* "Huh~ It's finally time to eat! I'm dying of hunger!"

"You know what? Although I haven't eaten the two dishes that Master Uncle made with coconut oil yet, just smelling the aroma has increased my appetite."

"Hey, don't say anything. I'm going to have an extra bowl of rice later."

"It's just one more bowl. Can you do it? I'll add another bowl."

Before the meal even started, the apprentices in the kitchen were almost overwhelmed by the aroma.

The apprentices helping in the kitchen were not the only ones who felt this way.

After Li Heng arrived at the front hall and put the two dishes on the table, the bosses and other disciples' eyes lit up instantly and they sniffed subconsciously.

"Today's dishes smell especially delicious. Could it be that Li Heng has come up with some new seasoning?"

“There’s no coconut in these two dishes, but you can smell a strong coconut aroma, which is quite interesting!”

"..."