"Mom, you've been raising that chicken for three years, right?"

In the afternoon, after Zhou An drove home, he looked and looked in front of the house, and suddenly gestured to an old brown and yellow hen raised at home and asked his mother.

Tian Guifang glanced at it, "Well, it's been more than three years." ”

"Have you been laying eggs lately?" Zhou An asked again.

"Come on! I didn't pay much attention, I should still be down. Tian Guifang thought that her son was just chatting with her, and she didn't notice that Zhou An's eyes were wrong.

"Oh......"

Zhou An nodded, then went into the house and scooped out half a scoop of rice with a gourd, raised his hand and splashed it on the drying field in front of the door, and the half scoop of rice was scattered on the drying field, and immediately attracted more than a dozen chickens of all sizes raised at home.

You rushed over to grab food, including the old brown and yellow hen just now.

"Hey, you kid, what kind of chickens are you feeding at this time? I only fed it at noon! I don't need money for rice?" Tian Guifang saw it and patted her thigh distressedly.

Zhou An smiled, and then discussed with her, "Mom, sell me that old hen?"

"Sell them to you, stupid children, they are all raised by yourself, what money do you want to give back for food? Tomorrow morning, while they are still in the cage, I will catch one and kill them!"

Tian Guifang hesitated, a little reluctant, but still said that he would kill one tomorrow.

When the family was poor, she pointed to a few of the hens to lay eggs, add a meal to the family, or sell eggs and buy some oil, salt, sauce and vinegar or something.

"Mom, don't wait for tomorrow, I'm going to use it tonight!"

As he spoke, Zhou An suddenly pounced forward, pressing the brown and yellow old hen to the ground with both hands, frightening the other dozen chickens to flee in panic, two of which flapped their wings and flew out.

"Hey, you kid, how can you say that you can catch it? You're going to scare the other hens who lay eggs away, and I'm afraid you won't lay eggs tomorrow......"

Tian Guifang was anxious and angry, and stomped her feet to blame Zhou An.

Zihua: It is a local vernacular, which refers to the string of yolk-like balls that grow in the belly of the hen that lays eggs, and each of these balls, over time, will grow into an egg and finally lay out.

One of the local chicken lessons is that you can't scare the hens who lay eggs every day, because when those hens are frightened, the flowers in their stomachs will fall apart, and then for many days in a row, they may not lay any more eggs.

The hen that eats every day suddenly stops laying eggs, which is a loss for the farmer.

Zhou An turned around and smiled at her.

"Mom, don't scold, I'll catch it anyway, I'll take this chicken away in a while!

"You, hey!" Tian Guifang couldn't help Zhou An.

……

After a while, Zhou An put the crayfish that had been selected and the snails raised yesterday all on the electric tricycle, Zhou Jian helped by the side, and finally took the old hen and drove to the county seat.

"Big brother, shall we sell old chicken soup tonight?"

In the car, Zhou Jian asked curiously.

"What kind of old chicken soup does an old chicken sell?"

Zhou An smiled.

"Then you still catch an old chicken with you?" Zhou Jian was puzzled.

"Hanging dashi for it!"

"What do you mean, big brother, I don't understand, can you explain it to me?"

"You'll know when you see it at night!"

……

As soon as he entered the store, Zhou An entered the kitchen and began to prepare the hanging broth.

Beef bones, lamb bones, chicken bones, pork rinds, old hens, fresh crucian carp...... and other materials, one by one, among which beef bones, sheep bones need to be out of the water, especially the smell of the sheep bones are relatively heavy, the time of the water can not be short, at least more than ten minutes.

Water: It is a common technique used by chefs when cooking vegetables.

It is also called blanching (chao) water or flying water.

The technique is not complicated, it is to boil a pot of boiling water, put the raw materials that need to come out of the water in it, and cook it on high heat for a while.

Some ingredients only need to be put into a pot of boiling water for a while, while others need to be boiled for a few more minutes.

The purpose varies depending on the material that needs to be used to produce water.

For example, for some older vegetables, the main purpose of the water is to make the old vegetables a little more tender; Materials such as broccoli, the purpose of the water is mainly to shorten the time of the final frying, the time of frying is shortened, when the dish is out of the pot, the appearance is more beautiful;

……

Put the beef and mutton bones, chicken bones, pork bones, meat skins, old hens and other materials into the stainless steel vat, and then fill the bucket with eight minutes full of water, and Zhou An started to cook.

Before the water in the bucket was boiled, Zhou An washed two pieces of old ginger and threw them in.

When Lao Jiang threw it into the bucket, he turned his head and instructed Zhou Jian, who was watching curiously on the side, "Go buy me a piece of gauze and come back! Buy one for about ten yuan, and use it slowly in the future!"

"Buy gauze, big brother, what do you do when you buy gauze?"

"Make a clay fish bag!"

Zhou An's explanation didn't make Zhou Jian understand, because he didn't know what a clay fish bag was? He even heard it as an abalone bag, and said secretly: "Abalone bag?

Fish pouch, as the name suggests, is used when boiling fish.

And the fish is ...... The word "pot" can explain everything.

A good soup needs to be hung out at the end to be milky white, Zhou An has added a lot of meat skin to the big bucket of hanging stock, and the meat skin has been boiled long enough to make the soup whiter.

But if you want the soup to be more beautiful and white, you need to use crucian carp, crucian carp soup is generally seen by most people, and the color of successful crucian carp soup is white.

Zhou An prepared two half-catty wild crucian carp for this pot of broth, but the crucian carp had many bones, if it was not wrapped in gauze, and it was directly put into the soup bucket to cook, or it would not be long before the two crucian carp would be stewed, and then the fish bones would be mixed into the soup.

The last hanging stock will be very dangerous, in case any customer drinks soup or eats vegetables, and gets stuck by the fish bones, then the fun will be great!

Cooking with broth is to improve the quality of the dishes, and Zhou Anke doesn't want to hurt a diner because of this.

If you wrap the crucian carp in gauze and then stew it, you can make sure that every bone is in the gauze.

This is the function of the fish bag.

……

The soup stock was hanging, Zhou An turned on the fierce stove, dragged out a large iron pot from under the stove and put it on the stove, and began to fry the crayfish.

He brought all the selected crayfish to the store to fry them today, in order to save time, and the firepower of the earthen stove at home cannot be compared with the fierce stove in the store.

For the same pot of soybean oil, it takes a long time for the earthen stove to heat the oil to the temperature that Zhou An wants, and if you use a fierce stove to burn, you can burn a pot of hot oil in a few minutes.