Shipborne Special Forces

Over time, however, this provision has changed. The new rule now is that all troops must eat small dishes, that is, stir-fry in several dishes.

Of course, this sort of dish is mainly for the diversity of the dish.

However, there is a fundamental difference between Wang Aiguo's cooking and cauldron dishes, although he also puts a lot of things into the pot. But what he cooked was not a cauldron, but a dish.

On the first day, Wang Aiguo's fried rice was welcomed by everyone. However, you can't take the delicious fried rice every day. Wang Aiguo knew this deeply, so he didn't cook fried rice the next day.

The next day, Wang Aiguo researched and decided to get a cold dish. So in the morning, the cooking class was busy. All the cooking classes were under the command of Wang Aiguo, and Qing Dynasty began to cut pork belly.

The pork belly should be thin, but not too thin.

Everyone cut a large basket, and when they could n’t lift their hands, Wang Aiguo put these meats into the cooking box.

The steamed meat is watery and fragrant. This kind of meat is cooled, and then served with garlic sauce, chili oil, soy sauce, salt, sugar, vinegar and other spices directly is a delicious white slice of meat.

Don't waste the broth steamed from pork belly. These broths are broth. They are cooked in a large pot with cabbage, yuba, shiitake mushrooms and other things. The taste is extremely delicious.

On the third day, Wang Aiguo researched the remaining dishes in the kitchen and decided to try a classic dish.

So in the morning, Wang Aiguo took the old men in the cooking class, cut the potatoes into small pieces, and spread them in the box of steamed rice. Then put another piece of bacon on top, and the bacon is covered with an extra layer of soybean dregs.

In fact, this dish is actually a copy of the steamed meat, but because there is no steamed meat, Wang Aiguo replaced it with soybean paste. This is the result of Wang Aiguo's own attempts. He also discovered by accident. The original soybean dregs were edible and the taste was still very good.

They ate for three days in a row and did not resample every day, which surprised the captain.

In the past three days, everyone was very satisfied with the food, which made Lao Chen's heart feel aggrieved. This layman was taking away his rice bowl. And he can't do anything, even help each other.

On the fourth day, when Lao Chen felt that Wang Aiguo should have no choice but to make any new dishes.

The real opening of Wang Aiguo has just begun.

In the meeting room at noon that day, the captain looked at the fried stinky tofu on the table with a look of shock.

At this moment, even the captain couldn't help it. You can even make fried rice, flour, steamed meat, and boiled fish. This fried stinky tofu can also be made. Isn't this too bad?

So the captain didn't eat any meal, fell off the tableware and rushed out of the conference room, and ran to the cooking class.

"Where is the fat man? Where did the fat man go?" The captain did not find Wang Aiguo's figure when he entered the cooking class. At the moment, only Chen and his brothers were eating in the cooking class.

Seeing the captain ran over in person, Lao Chen quickly stood up, pointed to the room where the bean sprouts were on the side, and said, "Wang Aiguo went to the room where the bean sprouts just came, but he hasn't returned yet."

"Okay, I'll take a look." The captain ran to the bean sprouts room in a panic.

After seeing the captain's departure, Lao Qiu looked at Lao Chen strangely: "Why is the captain so anxious? Is there anything to look for Wang Aiguo?"

Looking at Lao Qiu, Lao Chen put a chopsticks and put stinky tofu in front of his eyes, "You tell me, in this case, can you make stinky tofu?"

Lao Qiu: "..."

Well, yeah, where did this stinky tofu come from?

...

"Fat, please explain, you stinky tofu, oh I'm going ... how the smell is so stinky" The captain shouted as he opened Wang Aiguo's bean sprouts room, and as soon as he opened it, Can't go on. Because of the smell coming from the inside, the captain was directly smoked three meters away. .

At this time Wang Aiguo was wearing sunglasses and a mask in the room where the sprouts were growing.

Seeing the captain coming, Wang Aiguo immediately stopped his hand, then walked out of the room, and closed the door firmly.

The moment the door was closed, the captain felt that the air was much fresher. At this time he said to Wang Aiguo: "Fat, what are you doing?"

"Do stinky tofu." Wang Aiguo said calmly.

The captain looked at Wang Aiguo's calm expression, feeling that the whole man was crazy.

Making stinky tofu on warships, you tmd can be considered a pioneer in the entire navy.

However, you can be angry, TMD, this stinky tofu is actually delicious.

Finally the captain could not help but said to Wang Aiguo. : "Fat, I want to ask you, how did you make stinky tofu?"

"Oh, this is actually the case. The Bean Sprout Master that the political commissar helped me find, that is, Master Huang Douya. Their family specializes in soy products. He told me that soy is one of the most diverse foods in the world. Soy beans can be sent out, and then they will become soy sprouts. And if you grind and cook soy beans ~ www.wuxiaspot.com ~, it will turn into soy milk. And add a bit of brine to the soy milk, it will turn into tofu. And if tofu is marinated with a little seasoning, it will turn into stinky tofu. He is very good at these craft masters, and all of them are handed to me by the way. So I use 呗 now. ”Wang Aiguo Danding Explained.

The captain looked at Wang Aiguo in shock, and for a long time did not calm down.

After a while, the captain slowly said, "But there is also a problem. What do you use to grind soy milk?"

"Oh, I bought a soymilk machine before going to sea." Wang Aiguo said.

captain:"……"

"You are really bad, okay, let me ask again, where did you get the bittern of tofu?"

"Oh, I bought this specially before going out to sea." Wang Aiguo calmly explained.

The captain looked at Wang Aiguo, and for a while he didn't know what to say. He reasoned. He had never seen a soldier for more than ten years.

But I have to say ... these things are really useful.

The captain slowed for a while before he said, "Then you stinky tofu ..."

"Oh, Master Huang called my secret recipe. Actually this is not stinky tofu, it should be called pickled tofu. But I have to say that the taste is very close to stinky tofu."

In the end, the captain didn't know what to say, and a thousand words turned into a thumb and two words-wickedness!

On the fifth day, the opening of Wang Aiguo almost reached its peak.

Use marinated tofu as a base, and add sprouts and cabbage on the side. Put mushrooms, yuba, pickled fish and cured meat on top, then add ham sausage to steam.

Obviously all are very heavy things, but with the combination of Wang Aiguo, it made everyone appetite.

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