"Okay, it's great to be young! Well~ I can smell the fragrance. This chicken is really good."
This is obvious.
After the string of more than a dozen small pheasants in Lin Chou's hand slipped into the soup pot that was not boiling yet, the chicken skin, which had some wrinkles, immediately became firm and crystal clear, and the bright orange color was very dazzling.
There is fat emerging from the chicken skin impatiently, and the whole chicken seems to be coated with a thin film of oil.
Just looking at it makes people completely unable to control themselves and drooling like crazy.
Pheasant is good, but it is relatively difficult to handle. If the cooking method is slightly wrong, the chicken will turn into bundles of tiny firewood.
However, the little pheasant is very cost-effective, and it can be used by novices and veterans alike in making soups and stews - although it is a bit suspected of being a luxury in the past.
The neck and belly of each pheasant were incised, and the internal organs and throat were removed from the upper part, and the intestines were removed from the lower part to wait for the water to be drained, and the mouth on the neck was used to scoop up the soup in the pot.
The soup pours into the chicken's belly from the neck, and when it is completely submerged in the soup, it is slowly lifted up, and the soup flows out from the opening in the chicken's belly, forming a small loop.
In this way, the impurities and blood inside and outside the chicken body can be drained out, and the internal and external cookedness can advance and retreat together.
In a pot of soup, Lin Chou only put ginger and onions and a little wine to get rid of the fishy smell.
The pheasant itself is already fresh and sweet enough, and all Lin Chou has to do is try to preserve the rare sweetness of the game during the cooking process. This is enough to make a good dish.
This is also one of the most important reasons why Lin Chou chose this approach.
Each small pheasant weighs only one and a half kilograms at most, and the tender chicken is particularly easy to mature. It is soaked in soup three times and then soaked in ice water to cool it down to ensure that the chicken skin is crispy. This cycle repeats.
"Well, it's almost done."
Arrange the cutting board, cut off the chicken buttocks, cut the soaked chicken in half and then chop it into inch-long sections. Put the chicken skin side up on the large plate neatly.
The sharp knife skills and healing presentation are pleasing to the eye.
The deliciousness of the chicken flows into everyone's nostrils along with the heat on the plate,
"Beautiful~"
"Don't disturb me as I silently mourn all the pheasants I missed before."
"Have you ever caught a pheasant?"
"No, it seems like there really aren't any. They are all adults."
"Then you said goodbye to Ji Bawang?!"
"..."
Huang Dashan eagerly stretched out his hand and wanted to take the opportunity to touch a few pieces of chicken to try. Everyone's chopsticks clattered on the guy's bald head and they glared at him angrily.
"Uh...I just...just...Niang Xipi is so brave, dare to hit your Grandpa Dashan??"
Everyone looked down upon him.
As there is a saying, the law does not punish the public, right? You, Lord Shan, are so brave that you can beat us all to pieces.
Lin Chou placed a large bundle of peeled green onions on the chopping board, and aggressively moved the knife like flying, cutting a large amount of green onions as thin as hair in a very cool way.
"Hiss~"
Lin Chou sniffed.
Well, he was so impressed by his knife skills that his eyes turned red.
Everyone: "(~￣▽￣)~hiahiahia~"
Lin Chou wiped away the tears that almost came out of her eyes,
"This... good green onion is indeed a eyesore..."
He spread the shredded scallions on top of the chicken, with white scallions on the bottom and green leaves on top, which was particularly beautiful.
"Hey, it's wrong. It should be green at the bottom and white at the top. This is a serious rockery. Linzi, your aesthetic sense is too hasty."
Lin Chou glanced sideways at Huang Dashan,
"Are you willing to cuckold you?"
Huang Dashan looked innocent + confused,
"Damn it, why don't I just give you a suggestion? It's not your fault..."
Lin Chou chuckled and said,
"If you don't want to do it yourself, why do you want others to be happy?"
Huang Dashan was so speechless - what kind of twisted truth is this!
The physical education teacher who teaches you the core values of socialism is not a guest appearance by the guy selling spicy hotpot at the school gate, right?
Lin Chou picked up a bowl of dark soup and was about to pour it on the plate. Huang Dashan stopped him in a hurry.
"Ball sack! What are you going to do?"
Lin Chou was confused,
"What else can I do besides cooking?"
Huang Dashan begged,
"Fuck you, please don't ruin the style of the painting. What is this black thing? Is it soy sauce? Won't it take away all the flavor of the chicken when it is poured on it?"
Lin Chou said strangely,
"Master Shan, something is wrong with you today. Why are you so girlish all of a sudden? Are you secreting too little male hormone?"
Huang Dashan choked and rolled his eyes.
Lin Chou put the bowl under his nose.
"Smell it first!"
Huang Dashan:
"Hey, this smell...what is this..."
Lin Chou said,
"Soy sauce is actually a kind of soy sauce in a strict sense. The brewing process is similar, but the umami flavor is stronger and fresher. It is suitable for steamed dishes. Sister-in-law Hu brought it to me a few times ago.
, she doesn’t often make this kind of thing.”
Lin Chou did not hesitate to praise,
"Sister-in-law Hu is really amazing. How did you figure out how to make it? It tastes very good. If this was placed before the catastrophe, it would definitely be a hit."
"Oh..." Huang Dashan scratched his head, "You cooks are the only ones who have a lot of tricks up their sleeves. You bully anyone who doesn't know how to count. You can even use soy sauce to twist and turn and slap others in the face."
Lin Chouxiao poured the soy sauce evenly on the "onion mountain", then heated up the oil in another pot.
The blind old man said at this time,
"Mingguang is close to the sea, and there are plenty of fish. In fact, Mr. Lin, you can try making fish sauce. It will definitely be popular."
Fish sauce is made from cheap seafood, many worthless small fish, shrimps, and fish scraps can be used to make this seasoning that played a large role in Asia before the cataclysm.
Lin Chou shook his head,
"It's unlikely to be made on a large scale. Just fermenting fish sauce would have taken more than half a year before the Cataclysm. In the Cataclysm Era, when the food spoilage process is greatly extended, how long will it take to ferment? Multiply it by ten times or five times.
ten times?"
The blind old man nodded slightly,
"That's it...that's it... every other line is like a mountain..."
The oil in the pot was already hot. Lin Chou used a large spoon to spread the oil and poured it all over the green onions.
"嗞~呲拉~"
The high-pitched sound makes every diner prick up their ears and don't want to miss this wonderful sound - this is the soul of Youpo!
The aroma of scallions is released more intensely under the hot oil temperature, which activates the fresh aroma of soy sauce.
The delicate fragrance of tender pheasant meat is in the "crack" between the two, and it rushes and expands its territory with a force that is not consistent with its weak image. It suddenly emerges and looks very majestic.
A group of people eating and drinking raised their thumbs,
"awesome."
“Boss Lin’s vegetables and fruits really have a soul.”
"It's not in vain to wait, hehe, haha."
Lin Chou said with a smile,
"Chicken with scallion oil, it's just a home-cooked side dish. Let's try it together." (To be continued)