Chapter 843: Steam Pot Chicken

This is a famous dish in Yunnan, and Jiachuan people also love to eat it, but they don't do much, and the choice is to go to the restaurant.

Li Junge's family is now black chicken, gastrodia, that is the best of the best, go to the mother's backyard vegetable field on the edge of the bamboo forest chicken fence to catch a tender black chicken that has just begun to lay eggs, wash and peel it and then cut it into small pieces of three centimeters square.

Blanch the chicken pieces in a pot of boiling water, then wash and squeeze dry to remove excess water.

Find a few pieces of ginger, slice them, and then find a few green onions, cut them into two sections, and pat them loose with the back of a knife.

Place the chicken nuggets into the pan no more than two-thirds of the way deep.

Put on the green onion and ginger, ham slices, and an appropriate amount of chicken fat to change the thin slices and spread it on it.

Cover the steam pot, place the steam pot on top of the soup pot filled with water, paste the edge of the lid with batter to avoid steam leakage, and then put it on the fire to cook.

No water should be put in the pot, and all the soup will eventually come from the distillation process.

Then I found two fresh gastrodia, washed and cut them into thin slices, and then found a little wolfberry for later use.

Next, boil the chicken fat and process the chicken offal.

The water in the soup pot is boiling, and the steam begins to gradually steam the chicken through the nozzle in the middle of the pot.

During the distillation process, the distilled water produced by the distillation will condense through the lid and drip into the pot little by little, and finally form a rich chicken soup with the black chicken nuggets.

When Li Junge tasted Cantonese cuisine with Tang Jiankai Jack in Hong Kong, he was full of praise for a dish, and he was taught by a master chef at that time, and he was going to try to show his hand today.

In fact, this dish is very simple, almost every family in Guangdong can make it, pepper curd.

Tongcai is actually the water spinach called by Shuzhou people, rattan and rattan vegetables, but Yuezhou people pay attention to a lip color when they say anything, such as the pig's tongue is called "pig lynx", through "Zhuli";

It is also an interesting folk custom.

There are two types of water spinach, one is aquatic and the other is dryland.

The aquatic ones are very tender, and the pepper curd vegetables are generally made with that.

Although Li Junge's family moved into a big villa, if they didn't let their grandmother and parents come out in the back mountain to make a vegetable garden and chicken shed, they would not be able to find a place to put their hands and feet when they got up in the morning.

When I came to the vegetable garden, I picked fresh water spinach, a few lantern red peppers, and saw that the wild cress grew really well, so I couldn't help but pick a handful.

The steam pot was steamed for two hours, and my parents came back with the artists, and Dong Lixia had an extra flower crown on her head, I don't know which child it was from.

Seeing Li Junge busy in the kitchen, Dong Lixia smiled and said, "Can Piwa still go to the stove?"

Li Junge was holding a kitchen knife to cut bacon, and said with a smile: "Just kidding, the men in Li Jiagou are all the main forces on the stove, but they generally don't do it, and they have to come to the guests to cook hard dishes." ”

Grandma said, "The child is too busy, but there is no time to eat the food cooked by Piwa." ”

Li Fangyu said: "You guys talk first, I have a little inspiration, how to change the high-pitched mountain song to be more beautiful, but I still have to hurt my brain." ”

Li Junge said with a smile: "Today's dish of Tianma steamed pot chicken is for the artists to replenish their brains, Mr. Li still has half an hour to eat, and we will call you then." ”

Remove the batter from the steaming pot, remove the lid, pick out the green onion and ginger, leaving only the smell fishy, then pick off the chicken fat slices, add gastrodia slices and wolfberries, sprinkle with salt, cover the lid and continue steaming.

Here I first fried a pickled pepper chicken offal, fried a bacon and dried chili pepper and fried cress, then put oil in the pot, add green and red pepper shreds and minced garlic.

After stir-frying, add the white bean curd and fermented bean curd water to make a sauce.

After stir-frying, put the water spinach stalks first, fry the raw and then put the vegetable leaves and the remaining green and red pepper shreds, add a little salt and remove from the pot.

With the previous sausage, pork tongue, ears, and tail platter of cured meat, the meal is ready.

The steam pot was served, and everyone gathered around to start the meal.

The method of steaming pot chicken is very simple, the ingredients are very simple, but the taste is very mellow, and the rich flavor of the soup and the fragrance of the traditional boiled chicken soup in Lijiagou are completely two tastes.

When the lid was lifted, the hot steam suddenly hit the face, and the fragrance overflowed the four seats.

The chicken has been completely deboned, it is unusually tender, and the soup is delicious.

Li Fangyu couldn't help it first, picked a piece of chicken and put it in the bowl, flicked the chopsticks lightly, separated the flesh and bones, picked up the meat and put it in his mouth, and immediately praised: "Good! This is better than the steam-pot chicken I ate when I was collecting wind in Yunnan!"

Li Junge took a bowl of soup for the artists, and said with a smile: "This dish has no skills, it is the ingredients, this black chicken is a freshly killed running pheasant, and gastrodia is also fresh gastrodia dug out of the incubator, so it tastes good and normal." ”

"But we have to drink the soup first, the artists have been brainstorming for the past two days, so we need to make up for it, this medicine is in the soup, hurry up and taste the soup." ”

Dong Lixia took a sip and said with a smile: "If any medicine tastes like this, then I don't say anything, I don't complain if I eat it every day." ”

Everyone laughed, and Li Junge also served the soup to his family, and said: "Grandma, I learned this water spinach recipe from a Cantonese chef in Hong Kong, you haven't eaten it, hurry up and try it." ”

Grandma picked a chopstick and tasted it, and said, "This dish is good, can Sanwa's farmhouse also be made?"

Li Junge said with a smile: "It's hard to say that this must be popular, most of our water spinach in Jiachuan is now planted on dry land, and I am not used to eating such a tender one, so I have to change the planting method if I want to eat it." ”

Dong Lixia asked: "Is this fried bacon celery in Piwa? Why does it taste different from the celery we usually eat?

Li Junge said: "This is water celery, it is a semi-wild wild vegetable, fried bacon tastes very good, and we Lijiagou people often eat it." ”

Tong Yi said: "You have a lot of wild vegetables here, I went out for a walk today, and there are brackens all over the mountains and valleys, why no one picks them?"

Li Junge said with a smile: "Now no one picks it, I used to beat pigweed, and then I used sweet potato vines and sweet potatoes directly; and then the village changed to a homestay, and everyone stopped raising pigs, so no one picked it." Tourists come to pick more. ”

"But you can't eat this thing every day, you can improve the taste once in a while, and eat it fresh. ”

Li Fangyu said: "Why do I think everything in your house is delicious? No, I'll go get a bowl of rice, this bacon is designated for rice!"

Li Junge said: "In fact, the Sichuan cuisine Taidou Jin Lao of Shudu also said that the vegetables and vegetables we have here are all organic fertilizers, and they are very fresh to eat now, so the taste is different from that in the city." ”

Li Fangyu smiled at Tong Yi and said: "Little boy, on the way, you are still worried that you will suffer when you come to the countryside, how about it? This is obviously a blessing!"

Tong Yi said: "I'm only worried that the stage design can't meet the requirements of the director and Piwa, this eater has a short mouth and a short hand, if the work that comes out is not worthy of this dish, it will be a shame to lose a lot of money......."

Dong Lixia said: "Don't make trouble, so many materials are not enough for you to toss? I have a numb scalp here, how to get this air dance, I haven't grabbed it yet!"

Li Fangyu smiled like a fox who stole a chicken: "I took a big advantage! Today, I chatted with Ayin for a long time, the scene of the Miao family, this music is basically ready-made, I only need to get the Han family's songs done." ”

Li Junge said: "It doesn't exist, we work slowly and carefully, you can think slowly." ”

Dong Lixia smiled bitterly: "I'm afraid it's really not good, we still have the task of the Cultural Department on our backs, so we still have to hurry up and continue to dig materials to open our minds." ”

In the afternoon of the next day, when the Han Miao dragon boat team arrived at Kuanggua Lake, they saw that the shape of two dragon boats had been nailed out of wooden strips and planks on the ground.

There is also a drum next to it, which is used to make ideas.

Uncle Huanbang pinned a small horn for Granny Wang's teaching on his waist, with a headset: "Start practicing the movements today, the dragon boat is a collective project, the most basic requirement is that the movements are consistent, the strength is not as important as the consistent movements!"

After speaking, let the two teams enter the dragon boat model and start the step-by-step decomposition action.

Uncle Dongfang and Uncle Huanbang also pulled up the hemp rope on the side of the boat gang and calibrated the position that each movement should reach.

"One!"

Everyone made a good pose, and the two of them began to pick mistakes with thin bamboo sticks.

"Two!"

"Vigorously you lean forward enough, look at the person in front of you, eh, that's right......"

"Ah Tong, you can't see the oars yourself, and the height is not right......

"Three!"

"It's okay this time...... Miao Wa don't go too far back in order to paddle more, you will be able to do the next reductive action like this, okay, four!"

"Okay, five! restore...... Look, that's not right, isn't it? Are you still the same as when you first started? Think about it! Aren't all of them usually quite clever? Shake off the burden and tell jokes one by one, and use that cleverness to the top! Okay, come again, one!"

As a result, until nine o'clock in the evening, the drum beat was still not used, and the movements of nearly 100 people had to form a uniform muscle memory, not overnight.

I practiced until nine o'clock in the evening, and Uncle Huanbang said: "Don't you know how bad you are? If you really row the dragon boat at this speed, how slow you say it is? How slow is it? It's not neat! It's only been a month, and you can't delay a day, if you don't ask for leave, you won't come, I'll go to your house to find the old theory!"

……

Li Junge feels so fulfilled, he only deals with the group's affairs four days a week, and he has to discuss the repertoire with the artists in his spare time.

Every morning, I have to go to Forget Worry Valley to practice gymnastics with the old man Shihe, and in the afternoon, I have to go to Kuanguahu Lake to practice rowing.

There are three days left to go up the mountain and shoot the daily life of the cute tigers.

As soon as the time turned, it entered April, and some of the Wuxi Immortal Huang thanked them, and some of them successively turned into Lansun, but the jade dragon of Bibo unfolded its peculiar posture again.

The rape flowers in Lijiagou also gradually began to thank, and they produced tender green rapeseed pods.

Uncle Pharmacist couldn't be happier, I heard that this year's honey is really called a bumper harvest.

The insects in the grass began to increase, and the firefly sea was still untouched, and small railings were built around it, and now fireflies began to appear in twos and threes, and more and more tourists went there at night.

However, other insects were not so welcome, and Ding Lao began to organize manpower to carry out biological control projects.