What Jiang Ning has to do next is still not a big dish.

It's just a sauce to dip in when eating dumplings.

However.

This dipping sauce is the most important of all her cooking today.

Jiang Ning even started preparing the ingredients yesterday for this reason, and it took two or three hours before and after.

She tied up her apron and rolled up her sleeves, her pretty face with anticipation.

Wash the iron pot and boil over high heat.

The water vapor that remained on the iron pot sizzled and evaporated into water vapor at once.

When there is no point of water stains afterward.

Jiang Ning picked up the rapeseed oil on the side, and poured it all down in one go.

That's two pounds of rapeseed oil.

It's enough for a family to eat for a month or two.

Now it is still an era of scarcity of materials, where are ordinary people willing to use oil like this.

But this dish just needs a wide oil to be fragrant and delicious.

After a while.

The rapeseed oil is burned to seventy percent hot.

Jiang Ning picked up the fresh red pepper section that had been prepared a long time ago, and put it into a large pot, and put it into the wide oil.

Bright red pepper segments, which initially float on top of rapeseed oil.

As the oil temperature rises, the bright red pepper segments spread out from the middle to both sides like fireworks.

This scene is extremely beautiful.

At the same time, a strong smell of chili peppers also emanated.

Jiang Ning picked up the shovel at this time and gently turned the chili segments, as if stir-frying, so that the heat of the chili segments was more even.

That way it won't get scorched and it won't become pitch black.

When the chili pepper is dry, crispy.

Jiang Ning picked up the chicken fir mushrooms that had been prepared a long time ago - they were all petals and wisps of mycelium.

Three whole pots.

Pour them all into an iron pot.

Woo la la...... Woo la la...... Woo la la......

Rapeseed oil immediately made a sizzling sound.

The chicken fir mycelium completely covers the surface layer of chili oil at once.

Jiang Ning was not in a hurry, holding a shovel in his hand, and began to turn non-stop.

The bright red pepper and the yellow rapeseed oil are evenly wrapped in the chicken fir mycelium, and the fragrance of the three is also perfectly integrated in it.

By this time, the fragrance is already very strong.

But the progress bar is only a third.

Next, it will also take longer to fry.

During this period, Jiang Ning changed the high heat to medium heat, and only needed to keep the oil pan at a certain temperature.

At the beginning, there was water in the chicken fir mycelium that had not been dried, and it looked like it was a full pile.

However, with the long frying of the wide oil, the water in it is gradually evaporated.

The volume of the hyphae began to decrease and gradually became thin strips.

Even the colors began to change.

At first, it was slightly grayish-white-brown, which is the normal color of the fungus, and slowly changed to an attractive dark brown.

During this period.

Jiang Ning stood in front of the stove inch by inch, turning the oil pan with a shovel from time to time to keep the temperature of the oil layer even.

Gradually......

In the chicken fir mycelium, the last bit of water has also been completely evaporated.

Wisps of mycelium, soaked in red chili oil, that picture, not to mention how tempting.

And the taste of the mushroom itself is a bit like meat.

Plus the cooking method of frying.

Strands of mycelium are like shredded flesh.

Color, flavor, and flavor.

This dish is authentic - chicken fir oil.

Whether it is used for bibimbap, seasoning, or dipping sauce, it is very delicious.

It was the first time for Jiang Ning to make such a large pot of chicken fir oil.

So the whole process was extremely careful and engrossed.

didn't even notice that Qin Jiulie and Gao Fang, who were beside her, had already stopped making dumplings.

Because—they were all hooked by this extraordinary fragrance!

The last time he fried the lard, Qin Jiulie had already smelled the aroma that made people appetite so much.

But today's scent ......

More fragrant, fuller, more enticing!

Even if I haven't tasted it yet, I can't help but swallow my saliva, and I can't wait to swallow my tongue.

Gao Fang asked excitedly.

"Sister-in-law, why is this chili oil so fragrant! It's so fragrant too! My tongue is about to be incensed! ”

Jiang Ning turned around when he heard this.

Then, all of a sudden, two salivating faces were met.

Even Qin Jiulie, who was introverted and calm, gave up expression management at this time.

Those eyes looked directly at the fragrant chicken fir oil in the iron pot.

Jiang Ning explained.

"This is not ordinary chili oil, it's chicken fir oil with mycelium. The mushroom with the most in the surrounding mountains is the chicken fir mushroom. I put a lot of chicken fir mycelium, so it's called chicken fir oil. ”

After Qin Jiulie heard this, he nodded vaguely.

The slight movement was not as obvious as his Adam's apple sliding.

Jiang Ning was stunned by his stupid gaze.

But he could only say euphemistically.

"The chicken fir oil is the best when it is cooled. It's still too hot, and eating hot food is not good for your health. Wait, and you'll be able to taste it in the evening. ”

"Okay. Listen to your daughter-in-law. ”

Qin Jiulie swallowed a mouthful of saliva fiercely, and continued the movements in his hands.

Turn appetite into motivation, rolling dumpling wrappers can't stop.

Gao Fang also immediately followed suit.

Jiang Ning looked at the dumplings they had wrapped, and there were almost hundreds.

But the guests who came at night, Qin Jiulie said that there were more than ten or twenty.

They are all men with big appetites, and these dumplings are definitely not enough, and they also need to prepare steamed buns, flower rolls, and rice.

These things are not difficult, Jiang Ning has entrusted them to Qin Jiulie and Gao Fang.

She was busy with other things.

There are two stoves at home, one steamed steamed buns and one steamed dumplings, and there is no place to cook vegetables.

Jiang Ning wanted to go to Wang Chunxia's house and borrow the kitchen.

By the way, you can also ask Wang Chunxia to help kill another chicken.

She planned as she walked out.

As soon as I walked outside the door, I saw a group of sisters-in-law, all gathered at the gate of her yard.

A group of people, chattering, non-stop.

Jiang Ning asked strangely, "Sisters-in-law, why are you all at my doorstep?" It's time to eat in the evening, and the meal is not ready yet. ”

The sisters-in-law hurriedly waved their hands.

"Sister Ning, it's not a matter of eating. Only the men can serve the dinner to dinner, where is the place for our women. ”

"That's it. Ning Meizi...... We can't stand the incense! What do you burn, why is it so fragrant? ”

"My house is in the far corner of the compound, and I can smell the fragrance from your house!"

"What's more! Now the whole compound is full of scents from your family! My nose is going to fall off! What the hell is a good thing? ”