As soon as Song Wufa's words fell, there was silence all around.

In this quiet moment, a burst of "grunt, grunt, grunt......" sounded in the quiet dining room.

Adding a bit of a bit to the atmosphere of the crying and laughing.

Song Wuyin, Su Qian, and Song Wuliu looked at each other with several pairs of eyes, and asked each other with their eyes: Are you hungry?

In search of the object of starvation.

Comrade Song Wufa silently raised a big hand and touched his belly and shouted hungry: "Ahem, it's my stomach that screams." I've been walking for so long, I'm a little hungry, and I'm just digesting faster. ”

Song Wuyin silently asked a rhetorical question: "An hour and a half ago, didn't we just eat boiled beef and rice?" ”

Song Wufa drank a large cup of tea, squinted innocently, and explained:

"Originally, the cooking was only enough for me to eat. As a result, Infinite Sister, Uh, Infinite Niece came over to eat with me. I only ate 5 minutes full. ”

It is not known if it is a niece.

But, speaking first, there's nothing wrong with that.

Song Wufa happily and happily calculated in his heart, and praised his cleverness.

Song Infinity: ......

Don't dare to speak out.

After all, it's the one who rubbed the rice.

As the first daughter slave among the pet daughters within a radius of 100 miles: Song Wuxuan, when he heard this, he had to do it.

The world is big, and the food is the biggest.

Turning his head, he said to Comrade Su Qian: "Child, mother, you and Infinity are here to chat with my cousin, you can't let the guests go hungry, it's time for lunch at our house, I'll cook." ”

The tall body stood up from its position and said hello to his cousin who had not yet confirmed his identity:

"Brother Wufa, you sit and rest. I'll get some dishes and give you a taste of my craft, and we'll talk while we eat. ”

Song Wufa smiled and nodded: "Go ahead, I'll just sit and wait for dinner." By the way, with your daughter and daughter-in-law, let's talk about the relationship between our two families. ”

Song Wuliu turned around and entered the kitchen. I saw the old rooster in the kitchen, and there was an old black chicken in the refrigerator and the pig's intestine after blanching today's fresh purchase.

pondered it again, Song Wufa is from Sichuan. Sichuan people must like to eat spicy food.

After pondering for a few seconds, Chef Song came up with a menu: spicy chicken, white-cut chicken, baby cabbage in soup, stir-fried fat sausages, and a stewed black chicken with ginseng.

It not only takes into account the taste of his own family G City, but also takes into account the Sichuan taste of the guests.

Song Wuliu still killed the chicken first and bleed, plucked the feathers with hot water, and cleaned up the internal organs.

After plucking, a large Chinese kitchen knife is cut along the chicken spine, half of which is made into spicy chicken, and half is made into white-cut chicken.

For spicy chicken, Song Wuxian doesn't plan to make authentic Sichuan cuisine flavors, and he is better at Zaozhuang spicy chicken than Sichuan spicy chicken.

Zaozhuang spicy chicken pays more attention to freshness.

Spicy in the mouth.

Tender and juicy.

It is the characteristic of Zaozhuang spicy chicken, the color is bright and the flavor is heavy, and the main method is also relatively simple compared to the spicy chicken with Sichuan cuisine taste.

Most spicy chickens are cooked with roosters, because the meat of roosters is more chewy and "masculine" than the meat of hens, and it is best to use local chickens that are often raised in the mountains.

The local chickens in G City, raised in the mountains, mostly feed on insects and grass seeds, and are good at running, so the meat quality is excellent, smooth and tender.

There are two ways to make spicy chicken made by local chicken, one is to use small roosters, and the meat of small roosters is more tender than that of old roosters.

Especially the skeleton is small.

It tastes tender and delicious, with almost no need to spit out the bones, and the unique spicy taste fills the lips and teeth.

To eat a piece, you have to exhale a few breaths in a row to relieve the spicy taste, and Song Wuliu can do it, holding chopsticks in his hand, and keep clipping, clipping, clipping......

The chicken is not greasy or greasy, spicy and tender, and the feeling of the gravy blooming in the taste buds, the more you eat, the stronger the taste, which is very popular with lazy people like Comrade Song Wuliu who are too lazy to spit out bones when eating chicken.

However, he generally picks old roosters.

The taste of one's daughter-in-law and one's daughter is even more important and must be put first.

The meat of the old chicken, after a long time of walking and age of the local chicken, the meat is full of strength, especially when the spicy taste completely penetrates into every texture of the chicken, it tastes endless, even the bones, gnawing is not enough.

It just so happened that the old roosters that Song Wuxian brought back this time all met the conditions for making spicy chicken.

"Chop, chop, chop, ......"

With a brisk chopping sound, half a chicken is cut into small pieces and small pieces of the right size.

The chicken pieces for spicy chicken should not be too big, and if they are too big, the flavor will be difficult to soak.

However, it should not be too small, as there will be a lot of broken bones if it is small, and the fried chicken will not be in shape.

Therefore, making chicken for spicy chicken, in the hands of a good chef, is also a delicate apprentice's kung fu.

Song Wuliu quickly put salt, cooking wine, a little ginger, and a little garlic and mixed well, then put it in a bowl and marinated it to remove the smell.

Salt is a must-have to sprinkle on the chicken when it comes to fried chicken, which is something that many new chefs don't know.

Because after frying the chicken, add salt when frying the chicken, and the salt flavor will not enter the chicken.

The outer shell of the chicken has been fried dry, and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, affecting the taste.

When Song Wuliu put the salt, he was not at ease at all, so he directly put two large spoonfuls.

Put it in a hot oil pan with 8 percent, and the oil used to fry the chicken is very hot, and it should be kept at a high temperature all the time.

If the oil temperature is not enough, the chicken will not be fried dry for a long time after it goes down, even if you wait for a long time, it will be fried in vain.

Frying chicken is a technical job.

If it is not fried well, it is a lump of dead meat, which completely ruins the dish, and it is completely tasteless.

Therefore, the fire must be large, and the outside of the chicken will be fried to a crispy edge, and the inside will be relatively tender.

Remove the fried chicken and let it sit to drain.

Cut the shallots into 3 cm long pieces, shred the ginger and garlic with a large kitchen knife, and chop into minced garlic.

Heat the pan, put a little oil, add ginger and garlic, heat the oil in the pan until 7 layers are hot, and put the fried chicken in.

Stir-fry until the color is slightly yellow, and you can hear the crackling sound in the pot, then put the chili, pepper and dried chili pepper feel the weight with your hands, and pour in.

Among them, the 1:4 ratio is the most popular flavor among the public.

In fact, in the final analysis, the ratio of chili pepper and Sichuan pepper has its own love.

Chili peppers are the essence of this spicy chicken dish that is unique to G City, and this pepper has a thin skin, full of spicy flavor, and is more spicy than ordinary Chaotian peppers, and full of fragrance.

Every chef is different, and they all add it to their own taste, but in order to reflect the characteristics of this dish in its original form, not to mention that there is an unknown and unidentified cousin here.

Comrade Song Wuliu accurately grasped the ratio of pepper and pepper to ensure that when the final dish was served, it was the chili pepper that covered all the chicken, rather than a few chili peppers and peppercorns sporadically appearing in the chicken nuggets.

Then pour in vinegar and soy sauce to make a squeaky sound in the pan when pouring in, and then stir-fry for a while to allow the chicken to be fully polished, and it is ready to cook.

hue

In sight, it was red, and it was all red.

fragrant

The spicy smell fills the whole kitchen,

taste

Spicy in the mouth.

The color and flavor are complete, and the spicy chicken is on the plate.

Song Wuliu followed up and prepared another main dish: white-cut chicken.