"Really? The eldest lady is unwilling~" Jiang Yunfeng looked dazed and lost, and slowly put away the spread lunch boxes one by one, and said in pieces: "Yes, no one will like a guy like me who can only cause trouble, the eldest miss will be hospitalized with malaria and read the Spring Festival in the hospital, it is also my fault, and it is understandable that I don't want to eat Chinese New Year's Eve dinner with me." ”

"Hey, hey, hey! Where are you going? I haven't eaten lunch yet, so don't go! Seeing that Jiang Yunfeng got up to leave, Erina Nagi was a little anxious.

"I'll go back and make a lunch for the eldest lady first, and then make a corner to enjoy a reunion dinner for everyone." Jiang Yunfeng stroked the lunch box and replied with emotion.

"Okay, okay, for the sake of your loneliness and pity, I'll reluctantly eat this reunion dinner with you." Erina Nagikiri put down the tablet in her hand, got up and sat upright, and said very kindly.

Jiang Yunfeng was favored and ran back to sit down on the stool, and his movements were too violent, causing a booklet in his pants pocket to fall to the ground. Before he could react, Erina Nagikiri had already leaned over to pick up the booklet.

"Thirty-six Strategies for Flirting Sisters"?" The title of the book in simplified Chinese characters made Erina Nagi feel that this book was not a serious reading, and after flipping through the content of the cursory reading according to the page number sandwiched by the bookmark, he sneered and looked at Jiang Yunfeng with disdain, and said, "Sending carbon in the snow plus wanting to capture the old indulgence, and having a strategy to win the hearts of girls, it's amazing~ Lord Love Saint." ”

"It's just a reading material to improve self-cultivation in your spare time, and the eldest lady doesn't have to care." Jiang Yunfeng took back the booklet from Erina Nagikiri's hand with an indifferent expression, closed it and put it in his pocket as if it were just an insignificant matter. Don't look at him as steady as an old dog now, but in fact, he is panicked in his heart.

"I can't see it, your hobbies are quite extensive~ And the attitude of self-study is also very serious, and every strategy has notes and annotations." Erina Nagikiri is still smiling, but she is heart-wrenching.

"As the old saying goes: There is a road in the book mountain, and there is no end to the hard work of learning the sea. A person's life is a process of continuous self-improvement through learning, and I still have a lot of deficiencies to make up. Jiang Yunfeng still looked very indifferent, but the sweat stains overflowing from his forehead betrayed the tension in his heart. Seeing that he was about to tear it off, he hurriedly spread out the lunch box and picked up the best-selling plate among them, and changed the topic: "Don't talk about those, Miss, try my proud work 'Scallion Oil White Chopped Chicken' when it cools, and the delicious taste will be greatly reduced." ”

When Erina Nagi held the chopsticks and was about to enjoy it, she carefully observed and found that Jiang Yunfeng's white chopped chicken made today is very different from the traditional Cantonese white chopped chicken that he had eaten in Guangzhou in the past.

What is the gap between the two? With this question in mind, Erina Nagi picks up a piece of so-called white chopped chicken, dips it in a saucer and sends it to her mouth, the chicken is smooth and refreshing, the green onion is fragrant, fresh and fatty. The texture is particularly springy, and every bite brings out the delicious gravy out of the chicken.

Even the white chopped chicken cooked by the most skilled chef in Guangzhou can't make such a taste different from the tradition, after all, it is a daughter of a famous culinary family, Erina Nagi quickly concluded that Jiang Yunfeng did not use broth to soak the chicken, so what kind of cooking method did he use to heat the chicken evenly, and at the same time get such a wonderful taste?

In addition to boiling, there is another cooking method that can heat food in all directions, and Jiang Yunfeng has used it in front of him more than once, and that is the unique technique of Chinese cuisine - steaming.

The high-temperature water vapor accumulation cycle allows the food to be heated from the outside to the inside in all directions, and Erina Nagikiri, who understands the mystery, confidently points it out, "I thought you had some great idea, isn't it just to change the chicken from soaking to steaming, it's not a big deal." ”

"Awesome! Eri-sama Nagikiri, who is known as the "Tongue of the Gods", can see all my cooking techniques with just one bite, and I just steamed the chicken in a sauna. Jiang Yunfeng applauded convincingly, and then explained the cooking process and plate.

This scallion oil white chopped chicken is made from the whole chicken breast and chicken thighs, and the rest is used to simmer the broth for steaming for a while. Cut off the chicken feet and leave only the thighs, remove the chicken thigh bones, take the meat and flatten it with a knife, and cut it into thin slices with the chicken breast.

Wash in brine to reduce the fishy smell of poultry meat, and press with a white towel to absorb excess water on the surface of the chicken for easy marinating. A large bowl of chicken slices that absorb the surface moisture, pour in green onion and ginger water to further suppress the fishy smell, a little salt to make the chicken firmer, starch to lock in moisture, and finally pour peanut oil to maintain the luster of the chicken, mix well and marinate to wait for the flavor.

A variety of Chinese herbs and spices are added to the broth boiled from the chicken skeleton to keep it boiling, and the steamer is on top of the soup pot, and the bottom of the cage drawer is covered with fresh mulberry leaves, and the marinated chicken is evenly spread on the mulberry leaves, covered with the lid of the steamer, and steamed for two minutes and thirty seconds, just when the protein has just solidified, and the chicken is between raw and cooked. The dipping sauce is also very simple, just a bowl of chopped fresh green onions mixed with salt and then poured with a spoonful of hot oil.

Erina Nagikiri followed Jiang Yunfeng's suggestion and wrapped the chicken in the tender mulberry leaves at the bottom of the lunch box and dipped it in some sauce. Mulberry leaves are rich in amino acids but have a somewhat bitter taste, but after absorbing the juice of the chicken, the bitterness becomes calm and soothing, and it happens that this bitter aftertaste makes the taste of chicken more profound and layered.

After a period of time out of the pot, the white chopped chicken that has lost part of its flavor can still have such a texture, and Erina Nagikiri can't imagine how shocking the taste would be if it was eaten just after the lid was lifted. Although the amount of seasoning is small, Erina Nagikiri thinks that it is the most perfect and comprehensive dish she has ever made in her chicken dishes.

Silently keep Jiang Yunfeng's cooking method in mind, and when he returns to Yuanyue, he must experiment with various ingredients and strive to develop this cooking method to the extreme. Erina Nagikiri finished thinking carefully, picked up a dumpling at random and ate it into her mouth, and just bit down into the hard foreign object wrapped in the dumpling and separated her teeth from pain.

"Well?!!! Bah! Erina Nagi covered her mouth and spit out the foreign object, and when she saw it in front of her, she saw that it was a steel hammer, and immediately sent it to Jiang Yunfeng angrily and asked, "What the hell are you doing?!! How can there be a coin in the dumplings?!! ”

"Oh!! Congratulations, Miss, you have won the jackpot!! Jiang Yunfeng not only did not feel the slightest guilt, but congratulated excitedly.

Just when Jiang Yunfeng and the others were watching the broadcast Spring Festival dinner while eating the Chinese New Year's Eve dinner, a loud explosion in Aden, the capital of the Republic of Evia, touched the nerves of the entire country.

Genius one second to remember the address of this site:.手机版Reading URL:m.