Because the oil temperature is only 60% hot, there is no violent noise. The pen www.biquge.info the flower finch floats up and down in the oil pot, slowly soaking in the color.

The finch is smaller than the pigeon, and the frying time is much shorter. After the color of the skin turned golden, Liu Mang immediately used a colander to scoop up the oil.

Liu Mang knew that at this time, the Hehua Finch, including the filling, was already fully cooked, and the delicious taste was all locked into the abdominal cavity, and all that was missing was that touching red.

After the temperature of the grass flower finch dropped slightly, Liu Mang immediately twisted the flame switch of the stove to make the oil in the pot rise to seven or eight percent of the heat.

The second re-frying is the key to frying the crispy skin, because after the first frying, the ingredients are basically cooked, but the skin is not crispy. To make the skin of the ingredients crispier, you need a higher oil temperature and a shorter time.

When the oil temperature is high, the residual water vapor in the skin of the finch will be released, and due to the steam, the oil in the ingredients will also be forced out. Combined with crispy water, it will make the texture of Hehuaque more crispy and refreshing, and it will not taste so greasy.

"Zila!"

The re-entered finch made a loud noise in the oil pan, and a large number of bubbles appeared around it, which was the effect of the residual moisture being forced out.

Under the dual effect of crispy water and high temperature, the red color appears on the skin of the flowerbird, which makes people feel the wonderful taste just by looking at it.

Quickly turn off the heat to reduce the oil temperature, and then remove the oil control, and the 'Return of the Spring Swallow', one of the eighteen secret dishes of the Manhan Building, is completed.

"Can you finally start eating!" Lin Xiao rubbed his hands and said excitedly.

"It's still hot, wait a minute. Liu Mang glanced at him: "There are good dishes, why don't you get some good wine?"

"Then you still need to say it!bell!bell!bell!" Lin Xiao pulled out a bottle from his chest: "Moutai that has been aged for thirty years! ”

"Where did it come from?" Liu Mang was a little strange.

In fact, he had already prepared a jar of good monkey wine, but he didn't expect Lin Xiao to bring a bottle of his own.

"I took it from the Manhan Building, it should be the chef's private collection. Lin Xiao smiled, like a little fox who had successfully stolen chickens.

"You can do it!" Liu Mang gave a thumbs up and put the fried grass finch into the disc.

The grass finches on the plate are bright red and translucent, and the dazzling oil shine makes people can't take their eyes off.

Because the oil is marinated with brine before frying, the flavor of the spices completely penetrates into the meat. After frying in oil, the aroma of the brine is maximized, and just a light inhalation can attract gluttonous insects, making the mouth flooded with saliva.

"Gollum!" Ding Xiaobao couldn't help but swallow.

"Haha, let's eat. Ding Xiaobao's pitiful appearance made Liu Mang laugh. He picked up a flowerfinch and handed it over.

Ding Xiaobao took it, and then couldn't wait to put it to his mouth and bite it.

"Ahh

"Eat slowly, no one will rob you. Liu Mang admonished.

It seems that the skin has cooled, but the filling inside is still at a very high temperature.

Swallowing the meat in his mouth, this time Ding Xiaobao learned to be obedient, first blew a few breaths gently, and then tasted it in small bites.

The skin of the finch is as thin as a piece of paper, but it is very brittle, and the teeth shatter as soon as they touch, revealing the smooth flesh inside.

The meat is very fragrant, this fragrance is combined with the smell of various spices in the brine, and it gushes up from the mouth leisurely, making people intoxicated.

Not only fragrant, but also tender! The flesh of the finch that has been marinated and then fried is already crispy, and it can be torn off the bone with a light tear.

Bite deeper into the teeth and bite through the outer layer of the finch, revealing the filling inside. Suddenly, the fragrance of bamboo rice gushed out vigorously and rushed to the end of the nose.

Unlike brine, the aroma of bamboo rice is not so strong, but has a special sweetness. This smell dilutes the slightest hint of oiliness in the mouth, and makes the whole grass finch taste to the next level.

Ding Xiaobao first took a big bite and tasted it, then tasted it little by little, and then his shoulders twitched, and tears and snot flowed down together.

"What's wrong, why are you crying while eating?" Lin Xiao, who was pinching a flower finch and preparing to send it to his mouth, was startled.

"It's so delicious, uncle! I've never eaten anything so delicious! I'm afraid I'll never be able to eat it again." Ding Baoer rubbed her eyes and replied.

"You fool! With your master's apprenticeship, are you afraid that there will be nothing to eat in the future? Lin Xiao scolded with a smile.

"Those who do what we do must not treat their own mouths badly in the first place. Liu Mang touched Ding Baoer's head: "If you know how to eat! It's delicious! If you can't even satisfy your own taste, then how can you satisfy the diners?"

"That's right!" Lin Xiao bit off half of a flower finch in one bite: "The Shu people are precious celery buds, and miscellaneous dove meat is for it." Qin cooks only lamb soup, and there is bear wax in Long's delicacies...... The Chinese have this good! What is delicious is called food, what can be eaten is called food, what is unpalatable is called traditional Chinese medicine, poisonous, soaked in wine and drunk! The world is so big, what should not be eaten?"

Liu Mang couldn't help but laugh at Lin Xiao's living treasure, shook his head, and picked up a flower finch and brought it to his mouth to bite.

"Well, it really deserves its name!" Liu Mang admired.

Cooked with crispy pigeon, the skin is crispy and the meat is tender. Coupled with the sweet and soft glutinous stuffing and the fragrance of bamboo rice, it is really smooth and juicy and fragrant!

"How many of the eighteen secret dishes have you not cooked?" Lin Xiao killed a grass flower finch in two bites, sucked his fingers, and asked.

"In addition to some ingredients that I really can't find, there are two dishes that I haven't made. One is the fragrant goose, and the other is the crystal dansha shrimp. ”

"These two dishes are not easy to make! The ingredients have to be specially raised. ”

"yes, I'm already working on it, I should be able to try to do it before the Chinese New Year. ”

"Is it necessary to be so troublesome? Do you want me to go to Manhan Mansion again?"

"There's no need for that, the essence of these two dishes is not in the recipe, but in the ingredients. If you don't figure out how to raise it, it's tantamount to nothing. ”

"Whatever you want. Lin Xiao shrugged, and then dealt with the He Hua Sparrow on the plate.

"You eat slowly. After a while, Liu Mang looked at the time, found a thermos box to wash, and packed more than a dozen grass sparrows into it.

"What's the matter, I'm going to deliver food again!" Lin Xiao squinted his eyes and said in his mouth: "It's a pity that I'm not a woman, otherwise I would definitely have to grab it with Miss Li." ”

"Shouldn't that be? Liu Mang had a natural expression, and then scooped some boiled white porridge from the clay pot on the stove, packed it together, and walked outside.