"You three little bunnies, leave me alone, and don't leave me a bite to eat, do you want to starve me to death?"

As soon as he returned to the temple, he walked up without saying a word, blowing his beard and glaring at the three of them. Pen fun and pavilion www.biquge.info

"Well, Master, when I woke up in the morning, I saw that you were still asleep, so I didn't make breakfast. Liu Mang scratched his head and said embarrassedly.

"Good fellows! got game? Yes, yes. ”

Silent and did not answer, his eyes were already attracted by the hares and pheasants that Five Eyes and Wu Jing were carrying.

"Old ghost, that's not all, there's this!" Wu Jing shook the snakeskin bag in front of his eyes.

"Snake, huh?" he pinched it, then opened the bag and looked at it, and the old face smiled like a daisy.

"It just so happened that there were snakes and chickens, and it was just the time to make up for it in the stew pot at night. ”

"Dragon and phoenix pot?" The five eyes lit up, and he laughed: "Old ghost, you still want to eat this kind of big tonic thing when you are old, and you are not afraid of burning yourself?"

"You fool!" "Bu Shi grabbed his five-eyed ears: "You don't have your share of the soup at night, go play by yourself!"

"Good boy, let's prepare to make it now, this soup is the most particular about the heat, and the cooking time is too short, and the taste can't come out at all. ”

"Understood. Liu Mang nodded, put down the ingredients in his hand, and prepared to start making soup.

"Come, come. I'll teach you how to kill snakes. Bu Yu instructed Liu Mang to take out the big snake from the snakeskin bag and prepare to slaughter it.

"Every process of making this dragon and phoenix pot is extremely exquisite, just like this snake killing, which is different from usual. ”

"How is it different?" Liu Mang was overjoyed, and it seemed that he could get dry goods from silence again.

"You wait for me, don't get busy yet, I'll go out and find something. Silent, he walked out of the temple gate with his hands behind his back, and he didn't know what to look for.

After a while, he grabbed a large handful of verdant plants in his hand, walked in, and stuffed a handful into Liu Mang's hand: "Wash it, and then mash it into juice." ”

"Dogwood?" Liu Mang recognized, and said what the plant was to him.

He used this dogwood in a dumpling contest with Koreans.

As one of the oldest spices in China, the ancients used chili peppers to obtain their spiciness before they were introduced to China.

Liu Mang chopped the dogwood according to the silent instructions, then added a little water, and put it in the stone pot where the garlic was pounded into a green juice.

"Pour it down. Bu Yu grabbed the seven inches of the big snake with one hand, pinched its mouth with the other, and commanded.

Liu Mang poured the whole cup of dogwood juice into the mouth of the big snake without a drop.

After a while, he let go of the big snake without saying a word, and the big snake actually seemed to be drunk, no longer struggling, but slowly squirming on the board.

"What's going on?"

"Hehe, you don't understand. ”

Bu Yu stroked the beard of his chin: "It has long been recorded in the ancient book "Fa Meng Ji" that cats use mint as wine, and snakes use dogwood as wine...... This cauliflower snake drank this dogwood juice and then slaughtered it, which not only made the snake meat smoother, but also removed the fishy smell in its flesh. ”

"Oh, I see!" Liu Mang nodded repeatedly.

He has always been a condiment for dogwood, which has a light aroma and spicy smell, and can replace chili peppers. But I never expected such a magical effect on snakes, and it seems that this is also a secret that is not spoken.

The rest of the steps are simpler, and slaughtering a snake is much easier than killing a chicken or a duck.

By nailing the snake's head to a wooden board with a spike and then stabbing it from the neck, its skin can be easily removed, revealing its snow-white flesh.

The pheasants are also slaughtered, washed, and peeled, chopped into large pieces and cut into finger-length pieces of snake meat in the pot, and passed with boiling water to remove the blood.

"You can only use crockpots to make snake soup, and the most taboo is to use iron tools and the like, you wait for me a while. ”

Silently, he ran out of the kitchen again, and after a while, he came back with a large wine urn: "Use this, this is what I usually use to fill wine, and after a long time, the taste of wine has penetrated in, and it is enough to use this soup to taste." ”

Liu Mang poured the snake segments and chicken pieces into them, and then cut two pieces of yellow and clear old ginger and put them into the urn together.

"Come, put this in!" silently took out a brown paper bag from his body and handed it to Liu Mang.

Liu Mang opened it and saw that it was half a tree root-like thing: "This is?"

"This is a piece of wild ginseng that was left over from the previous use for the teacher. Drink more of this soup in the evening, don't give it to the fat man. Young people, the body has to be replenished. Bu Yu said with a concerned face.

"Okay, okay. Liu Mang's face couldn't cry or laugh, but a trace of warmth rose in his heart.

Add half an urn of water to the wine urn, then place it on a small stove, light a firewood, and when the soup boils, immediately turn it into a low fire.

"Remember, although there is only one word difference between stewed soup and boiled soup in China, and the method is similar, there is still a big difference in the eyes of professional chefs. "Silent teaching.

"Cooking is more about the heat than stewing, stewing means low heat, and the soup can be slightly tumbling in the container. The pot is more time-consuming, and you only need to maintain the temperature of the soup so that it is in a state that is about to open. In this way, the umami and nutrition in the ingredients can be completely forced out. ”

Liu Mang nodded, and immediately withdrew some of the firewood in the stove, leaving only one main firewood and some red-hot coals, and then covered the lid of the wine urn.

This can of dragon and phoenix pot was boiled from afternoon to evening, and Five Eyes and Wu Jing had already gone to the kitchen to ask countless times, but they were all driven out without saying a word.

It wasn't until 9 p.m. that this famous Cantonese dish from Guangzhou was completed.

"It's okay! It's time to start eating!" shouted without saying a word, Five Eyes and Wu Jing were like hearing the sound of a fairy, holding a rice bowl in their hands, like elementary school students preparing for class, sitting on the table in a proper manner.

Liu Mang lifted the lid of the wine urn, and a strange fragrance immediately emanated from the urn.

The afternoon's work was not in vain, the snake segments and chicken pieces in the wine urn were already boiled in the soup, and the meat could be torn off the bones with a gentle pull of chopsticks.

The soup is not cloudy, except for the golden oil flowers floating on it, it can be said that it is crystal clear.

But Liu Mang knew that the umami and nutrition in the three ingredients of chicken, snake segments, and ginseng had all penetrated into the soup.

The dogwood juice poured into the snake at the beginning is simply the finishing touch, it and the ginger cubes together suppress the fishy smell of the snake and chicken pieces, and the unique fragrance and ginseng smell make this urn soup brilliant!

He tried the taste with a spoon, and when he drank it, in addition to the hot temperature of the soup and the clear taste of ginseng, there was only one word left - fresh!

Some gourmets often say that they are so fresh that they can swallow their tongues, and this urn soup gives Liu Mang the same feeling.