Chapter 625: Two more generals are added to the rice killer dish - fat intestine chicken and ginger duck! [Please subscribe]

With the arrival of Chen Yan and others, a group of new forces immediately became added.

Although they have no experience in growing vegetables, they still have no problem setting up airs.

Insert the bamboo poles into the soil beside the flower pond, tie the tops together, so that they can be tied up at intervals, and then connect them with horizontal bamboo poles, and set up a row of neat bamboo racks.

Vegetables with vines such as cucumbers, loofahs, gourds, gourds, beans, beans, beans, beans, beans, beans, and beans are planted in the flower pond on the south side of the rooftop, while green peppers, eggplants, tomatoes and other vegetables that do not need to be built are planted in the flower pond on the north side.

After everything was done, Lucy took a picture of a bamboo pole rack with his mobile phone and posted it to his friends group, excitedly praising this magical planting method.

It’s hard to believe that it can grow vegetables and so many varieties of them with such high top floors.

Chen Yan said to her:

"We are farming in our bones, and you Westerners are plundering in our bones. This is decided by our ancestors, so we love peace, but you are still in peace."

In fact, Lucy's hometown of Scotland is better, but his neighbor Ireland is obviously much more irritable.

He always had to go independent from the Commonwealth, and bloodshed often occurred. To the eyes of Orientals, this was somewhat incredible.

Lucy did not deny Chen Yan's words:

"This is a trend that has been formed since the Age of Discovery, and has been passed down from generation to generation to the present... But don't talk about this kind of topic in front of other Europeans, it will cause disputes."

Of course Chen Yan knew this. The reason why she talked to Lucy about this is because she has treated this carefree aunt as her own person.

In the kitchen downstairs, the pig intestine is being cooked.

To make fat intestine chicken, fat intestines need to be simply braised first, which not only tastes better, but also tastes more delicious.

Shen Jiayue was guarding the air fryer next to her, waiting for the crispy peppers inside to be ready.

"Xubao, is fat-sausage chicken easy to make?"

Lin Xu said:

"It's quite simple. It's nothing more than making fried chicken and cooked fat intestines in the way of boiling fish. The bottom of the cooked pot can be eaten with vegetables."

The exact recipe for fat intestine chicken should be called fat intestine chicken hot pot or fat intestine chicken casserole. It is a dish that you eat while stewing. It tastes spicy and delicious. It is the first choice for many people to have a tooth beating festival.

Lin Xu rubbed the chicken twice with salt, then rinsed it with clean water, then chopped it into slightly larger pieces and set aside for later use.

In addition to using braised fat intestines and roosters, you also need rapeseed oil, lard, hot pot base or dry pot ingredients. In addition, ingredients such as onion, ginger, chili and other ingredients as well as baby cabbage, tofu and gluten soaking

, wide powder, tofu skin and other side dishes.

The side dishes are relatively broad and can be added as you like.

Normally, some soybean sprouts will be placed in the restaurant, but Lin Xu and the people at home don’t like to eat them, so this side dish is not prepared.

In addition to the fat-sausage chicken, Lin Xu also used the ginger and tender duck he brought to make a ginger duck dish.

As the main dish, chicken and duck are served with other dishes, so it’s okay to get a large table of dishes.

It takes about forty minutes to make the fat intestines. Lin Xu took advantage of this skill to clean up all the ingredients to use, modify the knife that should be changed, clean the one that should be washed, and soak the one that should be soaked.

Then he went upstairs to get a piece of dried soy sauce meat, and planned to steam it in a pot with the baby cabbage he brought.

The fresh aroma of meat will be absorbed by baby cabbage when steamed, and the fresh sweetness of baby cabbage can also make the meat more delicious.

In addition to soy sauce meat, other bacon, sausage, bacon, etc. can be cooked like this.

Just after finishing my busy work, the crispy chili made in the air fryer is also good.

Shen Jiayue pulled out the pot and looked at the rosy and spicy pepper inside, and couldn't help swallowing.

Haha, this is not difficult.

From cooking chili to putting it out of the pot, you can do every step you can.

"I am truly worthy of being the executive chef of Lin Ji Food, and my cooking talent is high."

This girl muttered a few words in a boastful way, then picked up a piece of pepper with chopsticks, blew it into her mouth, and a surprise expression suddenly appeared on her face:

"Wow, it's crispy and fragrant, and it's a bit less greasy, it's very successful!"

Lin Xu is now mashing glutinous rice cakes and peppers with garlic mortars. When he is planning to make fat-sausage chicken later, he will add it in the fried ingredients step to increase the color of the dish and also increase the spicy taste.

The fat intestines are ready to be braised. Lin Xu turned off the heat, lifted the lid of the pot, and let the fat intestines continue to soak in the braised soup.

When cooking with fat intestines, you must soak the braised fat intestines for a while. It is best to let the fat intestines cool naturally in the braised soup. This will not only taste the flavor, but also absorb the aroma of the braised soup into the fat intestines.

“What to do now?”

Shen Jiayue looked at Lin Xu curiously and planned to fry the second pot of crispy peppers.

"Make a ginger duck first!"

This dish requires tender duck. Lin Xu has just washed it and cut it into small pieces.

He heated the oil in the pan and poured the duck into the pan and stir-fryed over high heat. In this process, he did not add seasonings or ingredients, and stir-fry the duck completely with the fat in the pan.

Through this stir-fry, the excess water of the duck meat can be stir-fried out, and it can also make the duck meat tight and chewy.

As for the odor of duck meat, it will float out of the pot together with the steam and oil smoke, and will not remain in the meat.

In fact, this is very similar to the routine of stir-frying chicken in Shandong. They use high-temperature hot oil to stir-fry the meat ingredients for a while, and then until the fat in the pan goes from clear to turbid and then to clear, then it is considered that the stir-frying is finished.

After stir-frying the duck meat, add chopped ginger into the pot. This tender ginger has a strong spicy and umami flavor and can be eaten directly.

The duck uses the unique fresh and spicy flavor of the duck, making the duck meat delicious and enjoyable.

Continue stir-frying, and wait until the ginger is spicy, first cook some rice wine along the side of the pot and stir-fry it. Use the volatile nature of the wine to completely remove the odor of the duck meat.

Then cook light soy sauce and other condiments, add a little boiling water, and simmer it for a little simmer.

Stew the duck, Lin Xu took out the fat intestines and changed it to a hob block.

Then set another wok on the stove next to it, and then slide the pot, pour some rapeseed oil into the pot, and heat the oil and pour the chicken pieces in and stir-fry.

To make fat-sausage chicken, be sure to stir-fry the chicken with hot oil until it is completely raw.

This not only makes the chicken more fresh and fragrant, but also makes the chicken taste better and will not dissipate or break down during the stewing process.

Fat-sausage chicken is different from other dishes. You cannot cook the chicken so soft that it is very soft, but should be slightly chewy, so that it tastes better.

Stir the chicken and serve it in a large colander and place it aside to control oil.

But the grease in the pot is not poured out, but reheated and added a spoonful of lard into it.

Heat the oil, pour the chopped glutinous rice cakes, peppers and prepared onion, ginger and garlic and stir-fry. Fry until the red oil is fryed, then add a piece of hot pot ingredients and continue to stir-fry.

Fry out the aroma and pour in the original soup with braised intestines, and simmer over high heat for ten minutes.

The reason for cooking this way is to make the aroma of the braised soup more intense, and the aroma of the glutinous rice cake and the red oil can be better integrated.

There is no need to season the fat intestine chicken, because the taste of the braised soup is well prepared, and the hot pot ingredients include salt and other condiments.

Just add some fresh sugar.

Ten minutes later, Lin Xu took the secret leak and beat out all the slag in the pot.

Add the oiled chicken nuggets and fat intestines and continue to stew.

Taking advantage of this, take a bite of a casserole and place the bottom of the pot into pieces of lotus root, tofu soak, gluten soak, enoki mushrooms, tofu skin and other ingredients.

Pour the boiled fat intestine chicken and soup into it, place it on a small stove for hot pot, and serve it directly on the dining table and stew it while eating.

But I can't eat it now, and I'm still one last step away.

Lin Xu re-burns the oil. When the oil is hot, he washes a small bowl of chili slices and a handful of red peppers with hot water and puts it in a pan.

Boil it on low heat for a while, wait for the peppers to fry again, pick it up, pour the peppers and fat inside into the fat chicken, and the whole dish is finished.

"Wow, it smells so good!"

Shen Jiayue exclaimed, she was not hungry at first, but now she is a little hungry.

The spicy taste, rosy color, and the greasy fat intestines and chicken pieces in the casserole all unconsciously teased people's taste buds.

As soon as I smelled this, I couldn't help but want to serve a bowl of rice and just eat it in a pot.

Cover the casserole with a lid, and bring it to the dining table with a dry boiler used for cooking hot pot. First simmer over low heat, and then start eating when everyone goes downstairs.

After finishing this dish, the ginger duck in the pot was almost stewed.

The boiling water added has basically been boiled dry, and now only some grease is left in the pot.

Lin Xu poured the chopped millet spicy and Erjing strips into the pot, stir-fry for two times, then added seasonings, mixed well and simmer for two minutes, put them out of the pot, put them in a dry pot, and heat them to serve.

As the sun sets and night falls, the dishes in the kitchen are ready.

There are fried shrimp made of big green shrimp, steamed soy sauce meat, braised mandarin fish and pot-roasted elbows and other dishes, including meat, vegetables, hot and cold. In addition, some are prepared for hot and hot food in fat-sausage chicken.

vegetables, broad flour and other ingredients.

When everyone finished working on the roof, they were all attracted by the fragrance.

Chen Meiliang said with a smile:

"Although I just had a meal not long ago, I couldn't help but get hungry when I smelled the food made by Xiaoxu."

Shen Guofu responded:
To be continued...