Daqing is a very handsome rooster, covered in blue-black feathers, shining like a layer of wax in the sun.

Beneath the blue-black feathers are snow-white, almost dazzling white hairs, soft and fluffy, which can only be seen when Daqing occasionally spreads his wings.

The main attraction is Daqing's long, colorful tail feathers, which flutter in the breeze.

The more Luo Tong looked at Daqing, the more happy he became, once upon a time, a small chicken cub that was so small had actually grown into such a big rooster.

Daqing stood next to Luo Tong's lap, Luo Tong grabbed Daqing's neck with one hand, and turned his head to Ma Sen, who was still standing behind him, and said, "You go to Uncle Deru, see what you want?"

There is also a reason why she broke up with Masson, Masson is here, and she can't blatantly open a small stove for Daqing. Fortunately, Ma Sen was also stunned, and before Luo Tong's voice lagged behind, he ran into the chicken coop.

Seeing Mason leaving, Daqing flapped his wings, as if he wanted to catch up. But looking at Luo Tong sitting next to him, Da Qing still dispelled this thought, the dead fat man can go to him for trouble at any time, but the master doesn't see it very often.

The eye-catching light bulb is gone, and Luo Tong is holding Daqing in his arms. What is the hair, the ability to nourish, and the ability to feed the ability beads, it is a lot, and the happy Daqing is even more reluctant to leave by Luo Tong's side.

finally finished intimacy with Daqing, and as soon as Luo Tong let go of Daqing, he saw Ma Sen coming out of the chicken shed.

He was holding two chickens in his left and right hands, and Daqing's eyes drifted coldly, and Ma Sen suddenly stopped walking in place.

Luo Tong looked funny, she bent down and touched the big green and red rooster comb, "Let's go back first, I'll come here again in the afternoon, and I'll take you to the nut forest then." ”

Da Qing turned his head and let out a "cooing" sound in his throat, as if he was answering Luo Tong's words. Luo Tong smiled, turned around and left with Masson.

Daqing, who stayed in place, looked at Ma Sen, who was walking beside Luo Tong, until he could no longer see the two of them, and Daqing paced to the other side.

When I arrived at the kitchenette of the resort center, I saw a pile of chestnut balls, hazelnuts, pine towers, walnuts, etc. in the open space outside the kitchenette.

The fat grandfather sat in the corridor with a long bamboo pole in his hand, and when he saw a bird about to fly down, he waved the long bamboo pole to drive them away.

The noon sun was very warm, and the fat grandfather looked like he was going to fall asleep.

Seeing Luo Tong and Ma Sen coming, especially after seeing the chicken that Ma Sen was carrying, the fat grandfather's sleepiness disappeared all of a sudden.

He threw down the long bamboo pole in his hand and walked quickly to Ma Sen, his white and chubby cheeks were about to laugh like a chrysanthemum.

"Oh, the little fat man has caught so many chickens? Are they all chestnut chicken nuggets? Why don't I kill them?"

Ma Sen was also the boss was not polite, and directly handed the chicken in his hand to the fat grandfather, while he went to the small kitchen to boil water and give the chicken thigh feathers later.

Seeing that Luo Tong had nothing to do, Ma Sen simply only peeled some raw chestnut kernels for Luo Tong again, and it was said that he would make chestnut crisp when he roasted the chicken nuggets later.

It is rare for Ma Sen to take such an initiative, and Luo Tong naturally will not refuse. She brought a small bench and sat in the hallway peeling chestnuts while watching Masson's movements.

Although she is not good at cooking by herself, she likes to watch others cook. The fat grandfather's movements were very fast, and after wiping the necks of the four chickens neatly, the chicken blood was not wasted, but a small bowl was found to be loaded.

Ma Sen is giving chicken thigh hair, he is not wasting at all, chicken gizzards, chicken hearts, chicken intestines, chicken livers, etc. are all put aside, saying that he will make a fried chicken offal later.

The chickens in the orchard are generally more nutritious, and looking at the thick chicken breast, Masson divided them aside and kept them for a while to make kung pao chicken.

As soon as he said this, Luo Tong was especially looking forward to the lunch meal, which is currently known to include kung pao chicken, chestnut chicken nuggets, chicken blood and fried chicken offal, oh, and there is also a dim sum that is chestnut crisp.

Thinking about it this way, Luo Tong's motivation was even greater, and it didn't take long to peel a lot of chestnut meat. Masson took the time to take a look, "It's enough to make so many chestnut cakes, why don't we have a chestnut banquet today?"

"However, this chestnut feast is not made of chestnuts as an ingredient, but as a side dish. ”

Seeing Luo Tong and Fat Grandpa's eyes of hope, Ma Sen felt that this idea was also feasible.

"If you peel some more chestnuts, I want to think about what to do? By the way, you can make chestnut stewed pork ribs, chestnut cabbage, chestnut braised pork, and if you want soup, you can have a lily chestnut soup. In this way, it is eight dishes, which should be enough for everyone. ”

The fat grandfather's eyes lit up when he heard this, "Enough, enough, Xiao Luo, I'll help you peel chestnuts!"

The three of them in the small kitchen here are all doing their own duties, and after Ma Sen chops and blanches the chicken pieces, he takes the chestnut meat that Luo Tong has just peeled, and prepares to make this chestnut crisp now.

Of course, before making chestnut crisp, the chestnuts in these side dishes must be pre-processed. Some people will say that chestnuts are too hard to cook and not soft when cooked, no matter how long they are stewed.

In fact, it is the way they handle chestnuts that is wrong, and Masson has his own unique tricks.

Cook the peeled chestnut meat for four or five minutes, remove and drain the water, fry the broken chestnuts in an oil pan until golden brown, and remove them for later use. The chestnuts processed in this way are soft and glutinous, and the taste is very good.

Luo Tong is not very interested in cooking, but is quite curious about these snacks. Set the fried chestnuts aside, take out a pressure cooker, put the raw chestnut meat in the pan, the water surface is flush with the chestnut meat, and press the chestnuts over low heat.

"This chestnut crisp, the most important thing is this chestnut, and it is still a bit of skill to handle the chestnut. First of all, the method of this filling is more particular, the moisture should not be too much, no less, and it is best to burn the moisture in the place when the fire is turned off. ”

Taking advantage of the pressure cooker to press the chestnuts, Masson went to the back kitchen to find a few small ribs, which were still bloodshot on them, which were purchased and purchased today, and came in handy at noon.

Chop the ribs, wash and blanch to skim off the blood foam, then set aside and swallow to make chestnut chicken nuggets, which is the highlight of the day.

The chestnuts have been pre-processed before, after all kinds of seasonings are stir-fried in the pot, the chicken pieces are fried until they change color, then put in the chestnuts, add water and simmer.