A few spotted dogs, thinking that there was something delicious like spiritual spring water, rushed forward, and were instantly startled by the wriggling bamboo insects in the basin.

Wang, we dogs don't eat insects. Wang, these are the favorite of local chickens, why do they fall into the dog food bowl?

Several spotted puppies also barked at a pot of wriggling bamboo insects.

Of the people present, only Lu Songtao knew how to fry these insects. He first boiled a basin of boiling water, poured bamboo worms into the boiling water to scald them to death, and dried the water.

Kuang Dejun also stayed in the kitchen because he promised to make a video of the frying process.

Chef Kuang Dexi had no choice but to squat on the stove to light the fire. Wash the pot, pour in peanut oil, urge Kuang Dexi to burn the fire, and burn the oil to smoke and piping hot. Lu Songtao poured the drained bamboo insects into the oil pan, and after turning them several times, the bamboo insects were fried. When the surface of the bamboo insects looks golden and crispy, pick up the bamboo insects and put them on a plate, sprinkle some salt, pepper powder, and a little chicken essence on them.

Stir and turn a little, a plate of crispy and delicious, slag in the mouth, oily but not greasy food can be served.

The practice of frying grasshoppers is basically the same as the practice of frying bamboo insects, but the oil temperature should not be hot, about four or five percent of the hot grasshoppers are put in, and they should be taken out and put into a pot after frying for two or three minutes.

Sprinkle in salt and pepper, stir well, and then pour some cumin powder, the aroma is tangy, and the good ingredients for the wine in a pot will be out of the pot.

The method of frying dragonflies is similar to the above two methods.

But frying a spider is a little different, first put the spider into a mixture containing monosodium glutamate, sugar, salt, and then fry the garlic without putting it in the oil, wait for it to give off the fragrance, and then put the spider down and fry it with the garlic until the spider's feet are almost completely stiff, and at the same time, when the contents of the abdomen are not so watery, how can you get out of the pot.

In addition to frying, Lu Songtao said, there is also barbecue and soaking in spirits to make "spider wine." ”

The method of frying centipedes requires several more processes: first boil a pot of boiling hot water, pour the centipede into the hot water and scald it to death; because the centipede will spit out all the venom before dying, the pot of water that scalds the centipede will be extremely poisonous, and it must be poured out after scalding the centipede.

Then the head and tail of the centipede are cut off, and the shell of the centipede is torn off and thrown away, revealing the snow-white and transparent centipede meat, which looks like shrimp meat.

Add clean water, soak for a while, and change the water several times until the residual venom is completely removed.

In one step, take out the soaked centipede meat, drain the water, wrap it in dry flour or egg batter, put it into the seven-ripe oil pan one by one, fry it until the shell is crispy and slightly yellow, remove the drained oil, and sprinkle it with your favorite seasoning while it is hot.

Five pots of insect vegetables, Lu Songtao brought them to the table, Kuang Dexi was busy stir-frying a few vegetables after cooking, and there were many small fish and shrimp caught in the mud of the reservoir pond.

Kuang Dexi used a large pot and asked Kuang Deshou to help light the fire, drain the small fish and shrimp and pour them into the pot.

Heat on low heat, bake slowly, and turn the heating surface of small fish and shrimp from time to time. Dried the water on the fish and shrimp, cut the chili peppers, green onions and garlic.

Add a little oil to the pot, pour the dried small fish into the oil and fry for a while, pour in the chili pepper, garlic and green onion and stir-fry, add soy sauce, appropriate water, cover the pot and simmer for a few minutes, remove from the pan......

The snails were placed in an iron bucket to clean the sand for several days, and after a few basins of clean water were exchanged, the snails covered in sludge had basically spit out the sand and gravel.

Kuang Dexi said that the snails were fried, and Li Mingtang and the others went to find a few steel tongs, cut off the shell of the tail of the snail, and washed the internal organs.

Wash the snails with plenty of water and add a little salt to clean the sludge on the surface of the snails.

Serve with tempeh, ginger, garlic and red pepper and set aside.

Remove the oil from the pan, put the ginger and garlic into the pot and stir-fry until fragrant. Then add the snail and stir-fry, then the ginger, spicy and garlic fragrance into the snail; add the tempeh and continue to stir-fry for 2 minutes, at this time, it is necessary to burn the high heat to make the flavor of the ingredients enter the snail; add light soy sauce, salt and sugar, and continue to stir-fry for 2 minutes.

Finally, add 2 bowls of water and chili pepper and simmer together for 3 minutes, until the water is dry.

"Boss, today's kitchen taste, it's suitable for a drink!" Li Jian knocked on the door and said to Kuang Dejun.

"How many whole cups then?"

Drinking alcohol is easy to adjust the atmosphere, and wine is the best emotional lubricant.

"Beer, or liquor, or wine?" asked Li Jian.

"I love wine. ”

"Shall I ask everyone for their opinions?"

The two of them went down to the kitchen, and the rest of them almost gathered here to watch Lu Songtao fry insects.

"Li Jian and I are going to buy wine now, ask everyone's opinions, what kind of wine is good?"

Kuang Deshou was the first to say: "Junzi, if you drink, when you come back, call Debao, Debao and I both like to drink white." ”

Li Mingtang said: "I am very healthy, and my brother likes to drink beer. ”

"I can do it with white, or I can do it with good wine. If the boss buys Moutai, I can kill a bottle by myself. Li Jian added.

"We don't pay attention to what kind of high-end wine we want in the countryside, it's good to feast wine, tribute wine and the like. "Kuang Dejun is a little heartbroken with the money in his pocket, but he will never buy high-grade home-brewed rice and the like.

Zeng Xiangyuan said: "If you want to drink, it is better to drink the wine made from Zhenzong grain, authentic, many of the liquor sold in the supermarket are blended with alcohol, which is not as pure as the wine made by farmers with fruits or grains." ”

"I used to say that I used to say that I made all kinds of fruit bars at home, but unfortunately I don't know who has them, and even if he knows that a certain one has them, he usually keeps them for himself to drink, and he may not sell them to others. Li Jian's mind had many memories of wine.

"I know a workshop in the county that specializes in this kind of brewing, he doesn't have a sign, he relies on word of mouth, but the business has been good. ”

Kuang Dejun asked Zeng Xiangyuan with interest: "Do you know him?"

"I know him, but he doesn't necessarily know me. This person has a very strange temper and is a bit arrogant. ”

"Then you can go with us, and buy some of this wine with pride, I like it." ”

Kuang Dejun urged Li Jian to quickly drive the pickup truck and take Zeng Xiangyuan to the county seat.

"Half an hour later, we came back from buying wine. Kuang Dejun looked at the pots of fried insect food on the table and said to everyone.

"It doesn't matter if you come back later, anyway, there are still a lot of fried snails, and we will definitely not be able to eat them. Kuang Dexi now feels much more comfortable looking at those fried bamboo worms. He still has a certain desire to explore food.

"If you want to make a rule, if you eat a fried worm, you have to take a sip of wine, Brother Deshou please write down the number for me. ”

Li Jian patted Kuang Dejun on the shoulder and said, "Let's go, if you delay any longer, the snails will be gone." ”

It took more than ten minutes to arrive at the county seat, Zeng Xiangyuan said, Cao Xing Liquor Fang is located in an alley on Xiaoximen Street.