The snake tube on the plate, if you don't see the production process beforehand, no one will think of it as snake meat, but like a sausage segment.

After the snake tube was fried, the skin was already browned, and the salt and pepper stained on it had not yet melted, and it was shining in the light.

"I'll try it first. The fat man couldn't wait to pick up the chopsticks and pick up a piece of snake barrel from the plate.

"How does it taste?" asked Lao Zhang.

"Well, it's a little brittle, and it's very tough...... "The fat man chewed the snake tube in his mouth: "This feeling is indescribable, it's so enjoyable!"

"Then I'll try it too. Lu Heling directly picked up a hot snake tube with his hand and sent it to his mouth.

As soon as you bite into it, you will first taste the salty aroma of snakeskin and salt on the tip of your tongue, and then you will feel the toughness of snakeskin with your teeth when you chew it.

But the tenacity is just right, and when you bite hard, it bursts open, and your teeth and tongue come into contact with the filling inside, which is really tender. One tough and one smooth, salty on the outside and fresh on the inside, the two completely different tastes form a sharp contrast, making people chew more and more fragrant.

"It's delicious!" Lu Heling, who still had some shadows in his heart at first, couldn't help but admire, and immediately picked up a paragraph from the plate and put it into his mouth.

Lao Zhang chewed heavily, and the oil oozing from the snake's skin smeared his lips: "In the past, when I ate snake meat, I could only bite cautiously, and I was busy spitting out thorns, and I couldn't taste any umami at all, but now I eat it like this, it's really enjoyable!"

"If you like it, it's fine. Liu Mang smiled, returned to the back kitchen, picked up a piece of snake barrel left by himself from the board and put it into his mouth.

"Well, although this 'boneless snake tube' is complicated to make, in terms of taste, it is worthy of the pinnacle of Chinese cooking. ”

[Ding~ Bounty Quest Completed!] Reward Sentiment Value 50,000, Exchange Value 300, Holy Chef's Heart Perception Point 200. Current Progress: 6165/10000]

"Boss, get us a bottle of wine, it's good to be the last 'Mo Shang Blossom'. The fat man chewed the snake tube in his mouth, and said vaguely: "I always feel that it is not enjoyable to have food and no wine!"

"What kind of wine is Mo Shanghua?" asked Lu Heling.

"Oh, it's a fruit wine, with an alcohol content of about 15 percent, about the same as red wine, which is perfect for ladies. Liu Mang replied.

"Okay, get me a bottle too. ”

"Boss, what are you going to cook tomorrow?" After Liu Mang's wine was delivered, Lu Heling poured a glass, took a sip first, with a surprised expression on his face, and then directly took a sip.

"I haven't thought about tomorrow yet, but I want to make something simple, 'Jiang Rong Chicken'. Liu Mang thought for a moment and replied.

"'Jiang Rong Chicken'?" Lu Heling was stunned: "Its production method is not simple, right?" I tried it at a restaurant in Xiangcheng back then, but then the restaurant closed down and has disappeared since then, and I haven't heard of it for many years. ”

"I mean simple, compared to other dishes. Liu Mang smiled and replied.

Liu Mang thought about a few dishes that the Kitchen God Space issued a reward, and the rest of the dishes may be the easiest to make with this 'ginger chicken', and the ingredients are easier to find.

"Okay, I'll be here every day for the next few days anyway. Lu Heling pouted a little melancholy: "It's rare to take a break, just indulge yourself, and then lose weight in the future." ”

"Boss, be more prepared, we'll come over tomorrow. The fat man reluctantly swallowed the snake meat in his mouth and said.

"No problem. ”

The next day, Liu Mang got up early in the morning because he was going to the market to buy ingredients to make 'Jiang Rong Chicken' in the evening.

The main ingredients of 'Ginger Chicken' are about one kilogram of hen and ginger. As for chickens, Liu Mang's kitchen space is raised, and ginger is also planted, but the planting time is not long, and it is a little tender when used to cook.

This "ginger chicken" must use old ginger that has grown for about a year, because only old ginger can be pureed, and young ginger only has juice without puree, and the taste is not as fragrant as old ginger.

"I knew that qualified old ginger was so difficult to buy, so I should have brought some back at the market at the old lady's house a few days ago. After going around the vendors selling vegetables in the market, Liu Mang didn't find a suitable old ginger at all.

Now is the season when new ginger is on the market in large quantities, and all the ginger is too tender to be used in dishes.

"If I really didn't buy it, I would have to change the dish today. Liu Mang thought to himself.

"Boss, do you want to order dried fish? Coming out of the vegetable market, an old man squatting on the ground and setting up a stall at the door asked.

The old man wore a large hat with a missing corner, and a bright smile on his tanned face.

"Uncle, it's you, why did you change your career and sell dried fish?" Liu Mang stopped, looked at it and recognized this old man, who was the one who forced him to give him crayfish last month.

"The crayfish is out of season now, I have changed to sell dried fish, all of which I catch from the river by myself, go home and soak in the water, put some spicy seeds and perilla and stir-fry, it is absolutely delicious!" said the old man with a smile.

Liu Mang squatted down and rummaged through the pile of small dried fish sold by the old man and picked it up.

The size of these small dried fish sold by the old man is not according to the size, and there are a lot of dried shrimps mixed in them, the quality is not bad, but it can't get into Liu Mang's eyes. I'm too lazy to do it, and I may not even know how to eat it.

"Boss, weigh it. The old man greeted warmly.

"Uncle, I have dried fish at home. Liu Mang shook his head and looked at the pile of ginger that the old man placed next to the small dried fish.

These gingers are goose yellow in color and are stained with fresh soil, which looks like they have just been dug out of the ground, and are good ingredients for making 'sweet and sour ginger' or 'fried chicken with ginger', but the 'ginger chicken' used to complete Liu Mang's is still out of season.

"Uncle, do you have old ginger for sale at home?" Liu Mang asked as he tried to speak.

"Old ginger, where is the old ginger now, it will be about the same in a few months. The old man shook his head and said.

"Oh, well. Liu Mang stood up with some disappointment.

It seems that the only way to buy ginger is to go to the more remote markets, where people eat their own vegetables and probably still have old ginger dug up last season at home.

"Boss, if you really want it, I still have a little leftover ginger at home, which is ready to be kept for planting, if you don't want much, I can give you a few pieces." Just as Liu Mang was about to turn around and leave, the old man said behind him.

"Really? That's great. Liu Mang was overjoyed: "Don't worry, uncle, I'll give you double the price." ”

"Okay, okay!" The old man took out an old man's mobile phone: "My mother-in-law will come to change shifts in a while, I will ask her to bring you some." ”

Liu Mang chatted with the old man in front of the vendor for about half an hour, when a woman with a plastic bag in her hand came over, also tanned.

"Boss, do you think it's okay?" the old man opened the plastic bag and glanced at it, and handed it to Liu Mang.

Liu Mang took out a piece of old ginger from the bag and looked at it, and nodded with great satisfaction: "Okay, thank you, uncle." ”

There is a clear difference in the appearance of ginger and young ginger. Old ginger, that is, the ginger of the next year, is wrinkled and a little dry, and it can be used as a ginger plant, which can ward off the cold. Ginger is the sprout of ginger, which is a seasonal fresh vegetable with strong seasonality, and can be used as an adjunct, pickled into pickled ginger or shredded raw food.

After paying the money, Liu Mang rushed back to the store with a few hard-won old gingers, ready to start working.

It's only morning, and the chicken can be killed again in the afternoon to keep it fresh, but Jiang Rong and Liu Mang want to make it in advance.

A large part of the reason why this 'ginger minced chicken' is on the verge of being lost is that the production of ginger paste is a difficult point, which tests the chef's grasp of the oil temperature.

If the oil temperature is not enough, the ginger paste is not crispy enough, and the ginger paste is too fried, and the ginger paste is burnt again. Generally, the chef who can cook this dish must have been in the kitchen for decades, and he has long since stopped cooking himself. Chefs who have just started for a long time don't have that kind of skills at all. Therefore, this classic traditional Cantonese dish has gradually disappeared from the menus of major restaurants.

Liu Mang cleaned about this pound of old ginger, dried it with a towel, peeled it first, and then put it in a garlic bowl and pounded it.

Just like making shrimp gelatin, the ginger paste used in 'Ginger Chicken' cannot be cut with a knife, but can only be slowly mashed to press out the juice contained inside.

After the old ginger is pounded into a delicate ginger puree in the garlic bowl and twisted with his hands with a fibrous feeling, Liu Mang pours the ginger paste from the bowl into a basin and prepares for the next steps.

Wrap it in gauze first, then squeeze it vigorously to squeeze out the ginger juice inside the minced ginger and place it separately. Ginger juice can be very useful in the afternoon, and it is a must-have when marinating chicken.

After going back and forth a few times, completely squeezing out the juice in the ginger paste, the ginger paste became as dry as sawdust.

Liu Mang put the pot on the stove, poured a certain amount of peanut oil, and prepared to start frying.

"The first time I'm doing it, let's do an experiment first. Wait until the temperature of the oil in the pot rises, Liu Mang thought to himself.

Liu Mang's practice of 'Jiang Rong Chicken' is clear that this is clearly recorded in the "Diaoding Collection", but it is the first time it has been made. In order to be on the safe side and not to waste the rare Jiang Rong, he was ready to try his hand first.

Separate a lump of ginger paste from the pot, add refined salt and a small amount of oil, and mix it into a paste.

When the oil temperature in the pot rose to about 50% hot, Liu Mang put the mixed ginger paste into it and began to fry it slowly.

When the ginger is put into the pot, a large number of bubbles immediately emerge, which is the effect of the residual ginger juice in the ginger paste being dried by the oil temperature. Liu Mang carefully controlled the heat, and when Jiang Rong began to dry and float, he immediately turned to medium heat.

More bubbles bubbled out, and Jiang Rong immediately turned golden brown and quickly turned black.

"It's not good! it's too rushed!" Liu Mang exclaimed, immediately turned off the heat, and fished out the ginger paste in the pot with a colander.

The color of the ginger paste is a bit like the fried chicken sold by KFC, for the average chef, this color is just usable, but for Liu Mang, it has failed.

After all, as recorded in the "Tune Ding Ji", the best color of ginger paste is egg yolk with gold in the middle and fluffy shape.

"This dish is a little more difficult than I imagined to test the oil temperature!" Liu Mang threw the ginger paste in the colander into the trash can and separated it again.

"With one experience, it shouldn't be a problem this time. Liu Mang turned on the fire again, waited for the oil temperature to reach a suitable temperature, and put Jiang Rong in again.

With the experience of a failure, this time Liu Mang waited until Jiang Rong was completely dried up, then turned on the fire, only stayed in the pot for four or five seconds, and quickly scooped it up.

"I'll just say, how could I miss it. Liu Mang pinched the fried Jiang Rong and was very satisfied.

The ginger in the colander is fluffy like desiccated coconut, the color is a little darker than the tender yellow, and it is a beautiful goose yellow.

I sent a little to my mouth and tasted it, in addition to being crispy, the spicy feeling of the old ginger rose at the base of the tongue, surging in waves, I believe it can stimulate people's appetite very well.

"It is best to leave the fried ginger paste for a period of time, and it is all fried in the morning for later use. Liu Mang thought about it, mixed the rest of the ginger puree, put it all into the pot and fried it.

Wait until after four o'clock in the afternoon......

"Xiaobao, that one, and that one, all of them will be caught for me. In the kitchen god space, Liu Mang commanded Xiaobao and the stupid wolf to catch chickens together.

"During this time, the chicken is used a lot, and the chickens in the space are no longer enough to reproduce, so I have to take the time to buy some chicks to raise in it. Liu Mang thought secretly in his heart.

After catching three Luhua chickens weighing more than a pound out of the space, Liu Mang was ready to slaughter them.

Today, Lu Heling is coming, and the fat man and Lao Zhang are also coming, so in addition to preparing two of them, Liu Mang is also preparing to leave one for himself to try.

Luhua chicken cut its throat and bled out, plucked its feathers and removed its internal organs, just as Liu Mang washed his hands and was about to rest for a while, Lao Zhang and the fat man took the lead in walking in.

"Good evening, boss. ”

"Well, I've got the chicken ready, and you can make it when you come. Liu Mang walked to the stove.

"Okay, you're busy, leave us alone. The fat man took the teacup and kettle from the bar and made his own tea.

Take out a slaughtered chicken, put it in a stainless steel basin, Liu Mang poured in the ginger juice left over after frying ginger paste in the morning, cooking wine, salt, and began to knead it vigorously.

"Boss, give the chicken a massage!" The fat man who watched Liu Mang cooking outside the bar smiled.

"Well, in order to make the chicken taste good, this process is essential. Liu Mang replied, using his fingers to smear the juice in the basin on every part of the chicken's body, and strive to force every part.

After massaging for about a quarter of an hour, Liu Mang stopped, passed through the chicken's neck with an iron hook, hung it on the stove, and then took a small electric fan and began to blow the wind.

"What's the use of that?" asked Lao Zhang.

"The effect of air-drying is to dry the juice on the chicken skin and at the same time make the chicken skin firmer and more delicate. ”

"Exquisite!" The fat man stretched out a thumbs up: "Boss, you only charge a hundred yuan for the snake yesterday, how much are you going to collect for this chicken today?"

"Uh...... It's still a hundred. Liu Mang replied.

"Won't you charge more? like 150? The fat man scratched his head: "You have worked so hard, do you earn enough money for rent?"

"It doesn't matter...... It's good to live enough. ”

"Model worker!"