In Yao Meixiang's pickle garden, there are several vacant houses, and there are many vacant spaces in the yard.

Since Hu Dabao has nowhere to go, it is better to move there.

It just so happened that it was quite lively over there, and the two of them would not be without anyone to talk to.

Moreover, the forest park is not far from the city, and it can be reached in up to 20 minutes by electric car, and it is also connected to public transportation, so you don't have to worry about traffic problems even if it is rainy.

More importantly, let Hu Dabao make sesame oil under Yao Meixiang's nose, and prevent him from adulterating sesame oil in the future.

Now a drop of incense is very flooded, Xu Zhuo doesn't want this additive in the sesame oil under his banner.

"In two days, when my godmother comes back from Rongcheng, I will take you to her pickle garden to have a look, there is a vacant house over there, the yard is the size of three basketball courts, and you don't need rent water and electricity, you can toss there." ”

Hu Dabao was moved when he heard it, and he couldn't wait to move over now.

Don't rent water and electricity, it's a great condition.

And the scenery of the forest park is also good, and you can enjoy the beautiful scenery after work, which is much better than this dirty and messy vegetable market.

He rubbed his hands excitedly: "How bad is that...... When your godmother comes, let's discuss this matter carefully, and we can pay as much as we want, and we can't always take advantage of you. ”

Xu Zhuo smiled: "It's all my own people, it's easy to say." ”

After a few more words, there were more and more people in the vegetable market, and many people gathered around the door of Hu Dabao's store to see sesame oil, Xu Zhuo was worried that Hu Dabao's wife would not be able to do it alone, so he let him go in and get busy.

Boss Xu rode an electric car and continued to walk around the vegetable market.

In the past, when you wanted to eat vegetables, you had to follow the agricultural season, but now, as long as you have money, you can buy any kind of vegetables.

Krypton Dafa is good.

Xu Zhuo sighed while strolling.

In the sesame oil workshop, Hu Dabao's wife was busy pouring fried sesame seeds into the smoke machine, and when she saw the bare wall in the southeast corner, she remembered that she hadn't invited the God of Wealth today.

"Dabao, don't be busy, hurry up and invite a God of Wealth, I said why there has been no business today, it must be because we didn't invite the God of Wealth." ”

Because Hu Dabao disposed of all the sesame oil and sesame paste in stock on Chinese New Year's Eve, his status at home was obviously higher, and his speech was much tougher.

"What God of Wealth, please, didn't our God of Wealth just come by electric car?"

His wife didn't react: "What nonsense are you talking about?"

Hu Dabao smiled: "The gods and ghosts are all false, whoever can let me earn money is my Hu Dabao's God of Wealth." ”

Only then did his wife understand what it meant, glanced at the direction in which Xu Zhuo was leaving, and raised her hand to hit her man's head.

"Xu Zhuo is such a good person, you still scolded him before, and you are not afraid of breaking your conscience. ”

Hu Dabao coughed dryly: "I didn't know each other at that time." By the way, when the sesame oil is made later, I'll send some to Cui Yong, Da Jiang and the fat man, and I'll have to move around more if I'm my own person. ”

The two of them chatted while busy working.

Life has a rush, and I feel that I have endless energy.

In the live poultry and aquatic area, Xu Zhuo selected a young rooster that was free-range from the farm.

After asking the store to help slaughter it, he put it in a plastic bag, stuffed it into the front basket of the electric car, and rode back to the store.

There was a delay at Hu Dabao's side for a while, so when he returned to the store, Feng Weiguo not only had reconciled the noodles, but also mixed the dumpling filling.

At this time, I was about to roll out the skin and make dumplings.

Xu Zhuo cut off the toes of the chicken, cleaned it carefully inside and out, and then began to boil water, and by the way, folded the chicken feet into the belly of the chicken, ready to make white-cut chicken.

The skills he got were obviously not copied from Zheng Guangyao, because this method was slightly more complicated than Zheng Guangyao's white-cut chicken.

Zheng Guangyao's kind of practice only needs to boil a pot of water.

The skill given to Xu Zhuo by the system is that he needs to boil two pots of water.

The first pot of water is used to scald the chicken, which is also considered to blanch the chicken, and the second pot of water is used to soak the chicken.

However, Xu Zhuo also understands, after all, the breeds of chickens are different, and the growth environment of southern chickens is also very different from that in the north, so the approach will definitely be different.

You don't need to add anything to the first pot of water, but you need to prepare a basin of cold water.

It's freezing at this time, but cold water is a good preparation.

After the water in the pot boiled, Xu Zhuo grabbed the head of the chicken and put it in the pot, so that the chicken body was all immersed in the boiling water.

After 10 seconds, bring the chicken out, pour out the remaining hot water in the stomach, and soak it in cold water, also for 10 seconds.

Then take it out and put it in boiling water again, and soak it three times.

The water in the pot immediately became a little cloudy, and it also gave off a somewhat unpleasant smell.

Xu Zhuo is very clear about this, in the alternation of cold and hot, the dirt and impurities hidden in the chicken skin will be cleaned out, and the impurities in the chicken belly will also be scalded out.

In addition, after such alternation of hot and cold, the skin of the chicken will become very firm.

Not only does it increase the taste, but the skin of the chicken is not easy to break when it is soaked.

Next, Xu Zhuo poured out the water, washed the pot clean, and put a new pot of water on the stove.

Throw in a few slices of ginger, some green onions, and drizzle in some cooking wine.

Sprinkle in a large spoonful of salt to add a bit of flavor to the chicken.

In order to make the color of the chicken yellow and bright, Xu Zhuo also threw a few yellow gardenias into it.

After the fine bubbles appeared in the pot, Xu Zhuo turned the heat to a slight heat to keep the water temperature in the pot to this level, then put the chicken in it and began to soak.

This bubbling water, known as shrimp eye water in the culinary industry, is about 80 degrees Celsius at this time.

Shrimp eye water is not only a lot of links in making white-cut chicken, but also a necessary condition for white-boiled dishes.

For example, boiled cabbage heart, boiled prawns, boiled okra and other dishes all need to use shrimp eye water to blanch the food, not boiling water.

This is because boiling water can lead to temperature inconsistencies in the exception, and too high a temperature can also affect the overall taste of the dish.

For example, if boiling water is used, the ripening time of the vegetable stalk and the vegetable leaf is inconsistent, and by the time the vegetable stalk is fully cooked, the vegetable leaf has already been boiled.

With shrimp eye water, this will not be the case.

After all the chickens were immersed in the water, Xu Zhuo glanced at the time and covered the pot.

White-cut chicken usually needs to be boiled for 20 minutes, but the rooster I bought today is a bit big, and it is estimated that it will take 23 minutes.

Making white-cut chicken is very time-demanding.

If you owe one point, you will not be cooked, but if time passes, you will lose the smooth and firm taste of the white-cut chicken.

It takes a lot of operational experience to get it right.

Taking advantage of the time to soak the chicken, Xu Zhuo began to prepare the necessary dipping sauce for eating white-cut chicken.