Stir-fried kidney flower

Want to try that dish? Crazy. Really.

My mind is full of that video. My fingers slid and slid on the screen and suddenly stopped. Shandong. Stir-fry waist flowers. That color, that luster, like a ruby wrapped in oil. The chef's spoon action is handsome. It's so handsome. The flames flew up, like a dragon. I swallowed. I think too. I will do it too. Right now.

Supermarket. Freezer. The boxes of processed waist flowers. It looks pretty clean. Powdery. There is no smell. bought. Go home. Excited. It was like going to war, but he was holding a spatula in his hand. The apron is tied. Take out the knife. Wait, how do you cut this? In the video, it is a "wheat ear flower knife". Sounds good. To do it? Nightmare.

The knife goes down. Slippery. The flesh is moving. I'm shaking. Cut deeply? broken. Cut shallowly? No pattern. It's a mess. A pile of pink pieces. It's not like ears of wheat. Like an earthworm run over by a car. Forget it. Forget it. Anyway, you can't see it when you put it in the pot.

Preparation. Green onion, ginger and garlic. Soy sauce. Vinegar. Sugar. Starch. The bowls are arranged in a row. Like a chemical experiment. ignition. The oil is poured in. Smoke is emitted. Okay, inverted waist flower.

Zila——!

The voice is wrong. It's not the kind of crisp explosion. It's a dull pop. Water? Where does the water come from? Oh. Not drained. Just now, wash it and put it in the pot. Stupid. It's stupid.

The pot instantly turned into boiling soup. White foam gushed up. Fragrance? Nope. There is only one ...... How to say it. Toilet smell? Not true. It's the kind that is more primitive. The fishy smell of animal offal. It went straight to the front of the head. Tingling in the eyes. Tightness in the throat.

It's over.

Done, done, done.

In a hurry. Look for the lid. I want to cover the taste. The cat meowed. Meow? Is it laughing at me? There is a car honking its horn outside the window. Didi. I'm so annoyed. The sound in the pot is still ringing. Puff puff. It's like cooking something indescribable.

I want to give up. Really. Turn off the fire. Pour it out. Order takeout. Fried chicken. Hamburg. Anything. As long as it doesn't taste like this.

But. And so on.

mobile phone. Still in your pocket. Quick unlocking. There are oil fingerprints on the screen. Forget it. Search. "What should I do if the fishy smell of waist flowers is too strong".

The first result: cooking wine. In large doses.
Article 2: White pepper. Flavor pressing.
Article 3: Vinegar. Finally, put it to remove the fishy smell and increase the fragrance.

I glanced at the bottle at hand. Cooking wine. there is. Just behind. I was in a hurry just now and forgot to pickle it.

There is no time to hesitate.

Grab the bottle. Screw the lid. Hand slippery. almost dropped. No matter what. Pour it directly. Half a bottle? Not enough. Pour it all in? Crazy. Forget it. Pluck!

The liquid is flushed into the pan. The white foam was instantly pressed down. The fire turned on. Max. Let the alcohol evaporate. Take away the fishy smell.

The pungent smell of alcohol mixed with that strange smell. Choking. Cough. Tears came out.

What else do you want? Vinegar. Yes, vinegar.

Pick up the vinegar bottle. Hands are shaking. Pour. One circle. Along the edges of the pot. Zi - This time the voice is right. That kind of sour fragrance inspired by high temperatures.

Strange things happened.

The disgusting fishy smell seemed to have been forcibly torn apart by some force. Instead, there is a complex, intense aroma. Sauce aroma. Vinegar aroma. And ...... There is actually a hint of sweetness?

Is there too much sugar? Just now, his hands seemed to shake in a panic.

Forget it. Keep stir-frying.

The shovel flipped quickly. The waist flower is rolled up. It really rolled up. Although the shape is still a bit ugly. Like a caterpillar that has been blown up. But the color has changed. Dark brown. Oil shine. Covered in sauce.

Green peppers. Fungus. A brain pours in. Stir-fry. Thirty seconds. Remove from the pan.

plates. White. Pour the dishes up. Steaming.

Smell it.

Is there still a fishy smell? A little bit. Very light. Hidden behind the rich sauce aroma. Like a child who has done bad things, hiding behind adults and probing his brain.

Take a bite.

Hot. Tongue numb.

Palate. Crispy. Surprisingly crispy. It's not the kind of toughness that can't be bitten, it's the kind of crispness. It's like eating tender bones.

Taste. Salty. Sweet. Acid. Spicy. There is also the special flavor that belongs to the internal organs. Not bad. Even ...... A bit on top.

That's right. This is "pot gas". This is the fireworks in the world. Although the fireworks almost sent me away.

Sit down. Eat. Bite after bite. Rice. White rice. A perfect match.

The panic just now. Embarrassed. The feeling of wanting to vomit. all disappeared. Only the satisfaction in the mouth remains. And a little bit of fear.

If you didn't check your phone at that time? If it had fallen directly at that time? Then you missed a big meal. Also missed a heart-pounding experience.

Cooking is just that. Not a step-by-step instruction manual. It was an adventure. It is a struggle with ingredients, heat, and one's own panicked heart.

You might mess up. Most likely it will be messed up.

But as long as you don't burn the kitchen, as long as you're willing to pick up the shovel and try again, there will always be salvation.

That's what I want to say.

• Don't believe the "three simple steps" in the video, it's a lie. Preparations account for ninety percent.
• If it doesn't taste right, don't be afraid to add toppings. Vinegar and wine are the two "resurrection coins" of Chinese stir-fry.

The essence of cooking is not to replicate perfectly, but to find that balance in a mess that makes your taste buds forgive you.

Next time? Try the braised lion's head next time?

Forget it.

Let me open the window first. The house was full of vinegar.

Also, Why is that cat still staring at the plate?

Hey, don't touch it! That's mine!

Wait, did I forget to turn off the gas?