Go back to the valley to farm

Chapter 842 Steam Pot Chicken

Chapter 840 Steam Pot Chicken
This is a famous dish in Dianzhou, and people in Jiachuan also like it, but they don’t cook it much, and the more choice is to go to restaurants.

Li Junge’s family now has black-bone chickens and Gastrodia elata, both of which are top-grade. I went to my mother’s backyard and caught a tender black-bone chicken that had just started laying eggs from the chicken enclosure in the bamboo forest beside the vegetable field. Small square pieces.

Blanch the chicken pieces in boiling water for a while, then wash and squeeze dry to remove excess water.

Find a few pieces of ginger, slice them, and then find a few green onions, cut them into two sections, and pat them loose with the back of a knife.

Place the chicken nuggets into the boiler, no more than two-thirds of the depth of the boiler.

Put scallions and ginger, ham slices, and some thin slices of chicken oil on top.

Cover the steam pot, put the steam pot on top of the soup pot filled with water, paste the edge of the cover with batter to avoid steam leakage, and then put it on the fire to cook.

Do not put water in the steamer, all the soup comes from the distillation process.

Then find two fresh Gastrodia elata, wash and cut into thin slices, and find a little wolfberry for later use.

Next, boil the chicken oil and process the offal.

The water in the soup pot is boiled, and the steam starts to steam the chicken gradually through the steam nozzle in the middle of the steam pot.

During the distillation process, the distilled water produced by the distillation will condense and drip into the pot through the lid a little bit, and finally form a rich-flavored chicken soup together with the black-bone chicken pieces.

The vegetables in this season are full of tenderness. When Li Junge tasted Cantonese cuisine with Tang Jiankai Jack in Hong Kong, he was full of praise for a dish. At that time, he invited a master chef to teach him, and he is going to try it today.

In fact, this dish is very simple, and almost every family in Guangdong can make it.

Tongcai is actually what Shuzhou people call water spinach, rattan and rattan vegetables, but Cantonese people pay attention to a mouth color when they say everything. For example, pig tongue is called "zhux", which means "Zhuli"; water spinach is called "tongcai", so It is homonymous with "Tongcai".

It is also an interesting folk custom.

There are two kinds of water spinach, one is aquatic and the other is dry land.

The aquatic ones are very tender, which is generally used for making peppery and tofu vegetables.

This is a must-growing vegetable for every farmer in Shuzhou. Although Li Junge's family has moved into a big villa, if grandma, father, and mother are not allowed to come out in the back mountain to make a chicken shed in the vegetable garden, they will get hands and feet in the morning Can't find a place to put it.

When I came to the vegetable garden, I picked fresh water spinach, a few lantern red peppers, and saw that the wild cress was growing really well, so I couldn't help but pick a handful.

After steaming for two hours, my parents came back with the artists. Dong Lixia also had a corolla on her head. I don’t know which child it came from.

Seeing Li Junge busy in the kitchen, Dong Lixia smiled and said, "Can Piwa still cook?"

Li Junge was cutting bacon with a kitchen knife, and said with a smile: "Just kidding, all the men in Lijiagou are the main force on the stove, but they usually don't cook. They only cook when guests come to cook hard dishes."

Grandma said: "The child is too busy, but there is no time to eat the meal made by Piwa."

Li Fangyu said: "You guys chat first, I have a little inspiration, how to change the high-pitched folk songs to be more beautiful, but I have to worry a little bit."

Li Junge said with a smile: "Today's Gastrodia elata steam pot chicken is just for the brains of the artists. Teacher Li still has half an hour to cook, and we will call you when the time comes."

Remove the batter from the steamer, uncover the lid, remove the onion and ginger, leaving only the fishy smell, then remove the chicken oil slices, add Tianma slices and wolfberry, sprinkle salt, cover and continue steaming.

Here, I first fried chicken offal with pickled peppers, then fried bacon, dried peppers and fried cress, then put oil in the pan, and added shredded green and red peppers and minced garlic.

After sautéing, add white fermented bean curd and fermented bean curd water to make a sauce.

After sautéing until fragrant, put the water spinach stalks first, and then put the leaves and remaining shredded green and red peppers, and add a little salt out of the pan.

With the sausage, pork tongue, ears, and tail made up of the cured meat platter, a meal is ready.

When the steamer was on the table, everyone gathered around to start the meal.

The method of steam pot chicken is very simple, the seasoning is very simple, but the taste is very mellow, the strong taste of the soup and the fragrance of Lijiagou's traditional chicken soup are completely two kinds of flavors.

When the lid was opened, hot steam rushed to the face, and the fragrance overflowed.

The chicken has been completely deboned, it is very smooth and tender, and the soup is delicious.

Li Fangyu couldn't help it first, picked a piece of chicken and put it in the bowl, with a light flick of the chopsticks, the flesh and bones separated, picked up the meat and put it in his mouth, and immediately praised: "Good! Good! This is better than the one I ate when I was in Yunnan. The steam pot chicken is delicious!"

Li Junge brought a bowl of even soup to the artists, and said with a smile: "There is no skill in this dish, it is the ingredients. This black-bone chicken is a freshly killed pheasant, and Gastrodia elata is also fresh Gastrodia elata dug out from the incubator, so it tastes good. normal."

"But we have to drink the soup first. Artists have spent their brains in the past two days, so the doctor needs to make up for it. The medicinal effect is all in the soup. Hurry up and taste the soup."

Dong Lixia took a sip and said with a smile: "If any medicine tastes like this, then there's nothing to say, you won't complain if you take it every day."

Everyone laughed, Li Junge served soup for his family, and said, "Grandma, I learned how to make water spinach from a Cantonese chef in Hong Kong. If you haven't tried it, hurry up and try it."

Grandma picked up a chopstick and tasted it, and said: "This dish is not bad, can Sanwa's farmhouse music be made?"

Li Junge smiled and said: "It's hard to say that this will definitely be popular. Most of the water spinach in Jiachuan is grown in dry land now, and I'm not used to eating such tender ones. If I want to eat it, I have to change the planting method."

Dong Lixia asked: "Pi Wa's fried bacon is celery? Why does it taste different from the celery we usually eat? It's a bit muscular?"

Li Junge said: "This is water celery, it can be regarded as a semi-wild wild vegetable. The fried bacon tastes very good, and we Lijiagou people often eat it."

Tong Yi said: "You have so many wild vegetables here. I went out for a walk today, and the mountains and valleys are full of bracken. Why is no one picking them?"

Li Junge said with a smile: "Now no one picks them anymore. In the past, pigweeds were beaten; later, sweet potato vines and sweet potatoes were used directly; later, the village changed to a homestay, and everyone stopped raising pigs, so no one picked them. Tourists, on the other hand. Let's pick more."

"However, you can't eat this thing every day. It's enough to improve the taste occasionally and eat fresh."

Li Fangyu said: "Why do I think everything in your house is delicious? No, I'll go get a bowl of rice. Ba Shi is the bacon for the meal!"

Li Junge said: "Actually, Mr. Jin, the master of Sichuan cuisine in the capital of Sichuan, also said so. The vegetables here are all made with organic fertilizers, and they are picked and eaten fresh, so they taste different from those in the city."

Li Fangyu said to Tong Yi with a smile: "Little boy, on the way, you are still worried that you will suffer in the countryside. How about it? This is clearly a blessing!"

Tong Yi said: "Right now, I am only worried that the stage design will not meet the requirements of the director and Piwa. This cannibal has a short mouth and short hands. If the work that comes out is not worthy of this dish, it will be a big shame... ..."

Dong Lixia said: "Stop making trouble, so much material isn't enough for you to toss about? I'm the one whose scalp is numb here. How do you do this aerial dance? I haven't caught it yet!"

Li Fangyu laughed so hard that he told a fox who stole the chicken: "I took a big advantage! Today I chatted with Ayin for a long time, and the music in the scene of the Miao family is basically ready-made. Get it done first."

Li Junge said: "It doesn't exist, we work slowly and meticulously, everyone can think about it slowly."

Dong Lixia smiled wryly and said, "I'm afraid it won't work. We still have the task of the Department of Culture on our backs. We still have to hurry up and continue digging out materials to open our minds."

The next afternoon, when the Han Miao dragon boat team arrived at Paogua Lake, they saw that two dragon boat shapes had been nailed on the ground with wooden strips.

There is also a drum next to it, which is used to make ideas.

Uncle Huanbang wears a small trumpet used by Grandma Wang for teaching on his waist, and wears a headset: "Today we will start to practice the movements. Dragon boating is a group event. The most basic requirement is consistency in movements and strength, which is not as important as consistency in movements! "

After speaking, let the two teams enter the dragon boat model and start to disassemble step by step.

Uncle Dongfang and Uncle Huanbang also held the hemp rope on the side of the boat, and marked the position that each movement should reach.

"one!"

Everyone made good postures, and the two started picking mistakes with thin bamboo sticks.

"two!"

"Dali, you don't lean forward enough, look at the people in front, hey, that's right..."

"A Tong, don't you know how to look at your oars? And the height is wrong..."

"three!"

"It's okay this time...Miao Wa, don't lean too far back just to get more strokes. It's not easy for you to restore the movement like this. Okay, four!"

"Okay, five! Restore...Look, isn't this right? Are you still doing the same actions at the beginning? Think about it! Aren't you all very clever at ordinary times? It's better to tell jokes than one by one. It’s smart to use it! Come on again, one!”

As a result, until nine o'clock in the evening, the drums were still useless. The movements of nearly a hundred people had to form a uniform muscle memory, which was not a one-time effort.

After practicing until nine o'clock in the evening, Uncle Huanbang said: "Do you know how bad you are? If you really row the dragon boat at this speed, how slow do you think it is? How slow?! It's not neat! This It seems that there is only one month left, and there is no delay for a day, if anyone does not come without asking for leave, I will go to your home to find the old theory!"

……

Li Junge feels that he is very fulfilled. He only has four days a week to deal with group affairs, and he has to discuss repertoires with artists in his free time.

Every morning I have to go to Wangyou Valley to practice gymnastics with the old man Shihe, and in the afternoon I have to go to Paogua Lake to practice rowing.

There are three remaining days to go up the mountain to shoot the daily life of the cute tigers.

As soon as the time turned, it entered April. Some of the Wuxi celestial yellows faded, and some turned into orchid suns one after another, but the Bibo Yulong unfolded its strange figure again.

The rapeseed flowers in Lijiagou also gradually began to wither, and each one produced tender green rapeseed pods.

Uncle Pharmacist was overjoyed, I heard that this year's honey is really a bumper harvest.

There are more bugs in the grass, and the firefly sea still retains the original ecology, with small railings built around it, and now fireflies appear in twos and threes, and more and more tourists go there at night.

But other insects are not so popular, Ding Lao began to organize manpower to carry out biological control projects.

(End of this chapter)