Without much time for his passion chickens to absorb the flavor, Su Zifang adopted a duck-stuffing feeding and seedling cultivation to double the original seasoning and add five times the garlic powder.

The effect of the chicken food with sake lees is extraordinary, and all the chickens are fighting around as if they were practicing drunken boxing.

After removing the partition in the chicken coop, Su Zifang deeply understood why some people would like the ancient and traditional sport of cockfighting.

It's too violent aesthetic!

The blood-crowned black feathers, the golden-clawed phoenix tail, and the sharp-eyed passion chicken dodged in the small space, its wings flapping powerfully, pecking at each other, its beaks like short daggers.

For a while, there were a lot of fallen feathers in the chicken coop.

"It seems that I can make a shuttlecock for An Yan. Su Zifang remembered the scene he saw in the TV series recently wearing Hanfu and kicking shuttlecocks, and deliberately collected a handful of tail feathers.

"When the time comes, wouldn't it be beautiful to wear a Hanfu made by your girlfriend and kick the shuttlecock with your girlfriend?"

Su Zi, who had only watched shuttlecock kicking on TV, fantasized very beautifully, and never thought that he would become a machine picking up shuttlecocks.

Retracting this idea of being full of dog food, Su Zifang decided to make the spiced chicken first before anything else.

After all, completing the task is a long-lost harvest.

A high-level specialization, an A-level dish, and there may also be upgrade benefits.

Inside the kitchen.

Everyone can see that Su Zifang's heart (qíng) is better today than yesterday, and she is humming a little song while handling chicken (ròu).

Mu Fei leaned closer and heard Su Zifang's humming tone, and silently told Zhao Xiaoman and the others: "Today is a good (rì)." ”

All:.

Zhang Zidan looked back and frowned: "Is there anything special about today?"

Mu Fei: ......

"I mean the song, the song that my brother hums. ”

Everyone suddenly realized.

Kong Yan looked at Su Zifang and said softly: "What's the matter? Boss Su won the lottery?"

Zhao Xiaoman shook his head slightly: "No, Boss Su's luck is not so good, and I haven't seen him buy lottery tickets recently." ”

Zhang Zidan thought for a while and said his opinion: "Maybe Boss Su picked up the money?"

Ma Jiang glanced at Zhang Zidan, a little strange: "Boss Su picked up whose WeChat wallet?"

Zhang Zidan: ......

Well, I didn't think of this yet, now it's all electronic payments, and there's no change for him to pick up.

"Then what is Boss Su happy about?" a few people said curiously.

"It should be that there is progress in the new dish. Kong Yan glanced at it a few times and said in a deep voice: "I was like this when I was researching new dishes before, and I was so happy that I couldn't make a breakthrough." ”

"What's wrong?"

"What do you mean by that?"

Looking at the confused looks of the other people, Kong Yan couldn't help but ask.

Mu Fei scratched his head: "Why should you be sad if you can't cook well?"

Zhao Xiaoman's eyes widened: "Is it difficult to research new dishes?"

Zhang Zidan yawned: "This is also worth rejoicing?"

Su Zifang happened to pass by with spices, and when he heard the thoughts of the three of them, he revealed a black question mark (qíng): "Are you all so talented?"

However, after glancing at the speaker, he still sighed secretly, his false genius was still a little worse than their real geniuses.

After taking the garlic, Su Zifang began a new round of passion chicken production.

According to yesterday's research, Su Zifang has already conceived the direction of his own attempt.

Stir-fry, stuffed chicken, mud grill.

There are a total of three passion chickens, all fed with sake lees and spices, and now they still retain a slight taste after being processed, and they smell very (yòu) people.

"Is this going to stir-fry?" Ma Jiang asked in a low voice as he stood aside and watched Su Zifang cooking.

"Yes. ”

Su Zifang skillfully chops the chicken (ròu), takes out the chicken fat and sets it aside, and then soak it in cooking wine and green onion and ginger water to remove the smell, marinate for about five minutes, remove and dry the water.

Vegetable oil is boiled and fried, the same effort as before, but this time it is more crisp.

Initial frying, re-frying, chicken (ròu) becomes crispy and refreshing,

Restart the pot to refine the chicken fat, raise the oil temperature to ninety percent (rè), fry the pepper oil, and remove it when the pepper is golden brown. Then pour the fried chicken pieces into the pot and stir-fry, a little red rice water and chili water to taste, and sprinkle with a handful of green onion and coriander.

Stir-fry the passion chicken, out of the pot!

This is followed by stuffed passion chicken.

Su Zifang chose an unpredictable ingredient, pork net fat and winter melon.

This time, instead of chopping the whole chicken, the whole chicken is cleaned and wrapped in lard, and a spoonful of broth is poured into the belly of the chicken, and the whole chicken is sealed with lard, stuffed into the hollowed-out winter melon and steamed.

Ma Jiang watched this practice from the sidelines, with a bit of salivation (yù) drops.

Suzifang is a combination of stuffing, steaming, confit and stewing, and it is extremely complicated just to look at, not to mention the deliciousness of the chicken when the spoonful of broth in the belly is absorbed by the chicken (ròu).

The last flavor is mud roasting, which is also known as the legendary flower chicken.

Su Zifang used lotus pond mud and fresh lotus leaves.

First, the chicken is cleaned, wrapped in lotus leaves, and then the treated lotus pond mud is evenly spread on the lotus leaves, and the lotus leaf chicken is wrapped into an ellipsoid, put into a specially built oven, and buried under the fire.

After doing this, Su Zifang finally breathed a sigh of relief and began to wait for the time when the cooking was completed.

According to his estimates, it takes at least an hour to roast the passion chicken, and it takes three hours to start with the stuffed passion chicken.

So I took a leisurely sip of tea.

Bah!

Last night, I forgot to fall, and I was so miserable.

I was about to pour another cup when I suddenly remembered something (qíng) and looked at Ma Jiang.

"Master Ma, let me ask something (qíng)? Can you still drink tea overnight?"

Ma Jiang was stunned for a few seconds when he heard this question, and looked at Su Zifang as if he was looking at a mentally retarded person.

"Do you still need to ask the question that you can't drink water overnight?"

"Can I drink the tea I made in the morning in the evening?"

"Absolutely!"

Ma Jiang did not hesitate at all.

Su Zi let out a (jiān) smile that had triumphed.

"That's the same ten hours, and the temperature is even lower at night, why can't you drink tea overnight?

Ginger: ......

Let's be a person!

Ma Jiang said that it was the first time he had encountered such a problem since he learned to cook and became a technician.

But the person who said this was not only his boss, but also said it very reasonably, so that he couldn't refute it for a moment.

Paused, pondered, hesitated......

Su Zifang's voice sounded again: "Master Ma doesn't know?"

"Because it is summer recently, the tea leaves will ferment in the cup to produce other substances, so it is not recommended to tea overnight. ”

Ma Jiang exhausted his mind to find a seemingly reliable answer.

Unexpectedly, as soon as I exited, I heard the voice of the bar spirit Su Zifang: "But I use a thermos cup?"

Ginger: !!

"Your stir-fried passion chicken is going to be cold. ”

"Ah...... Yes, my chicken (ròu)!"

Ma Jiang activated his ability to change the topic and successfully pulled Su Zifang's idea back to the hundred spice chicken (shēn), and secretly decided that he must check the problem after he returned.

The devil knows why you can't drink overnight tea for so many years!