I rely on culinary skills to cry in the world of comprehension

Yan He's teeth were itchy, even his fists were itchy, "Hmph, since you can speak, why didn't you speak before?"

Heng Hao's expression was very awkward, "Slightly slightly, I can say it, but I didn't want to say it before, but now I suddenly want to say it. You can hear me talking, it should be your honor."

The goodwill that Yan He had just raised suddenly disappeared, "Forget it, you are not allowed to come into the small kitchen with me!"

Hem Ha's expression looked hurt at that moment, but it was just a look. Its face was very arrogant, and Yan He could even imagine the look on his face when it was in human form, "Why don't you let me in? You Do you have a problem with Lao Tzu?"

Yan He's tone was unusually indifferent, "No, it's just because I'm afraid you'll fart again and pollute my food..."

Heng Ha's face was still arrogant, "This is not a reason to refuse me to go in, I don't accept it!"

Yan He gritted her teeth even more when she saw this look of needing to be beaten. She racked her brains and finally thought of a reason that would definitely make him shut up, "Because I want to make pork and kill your colleagues, you will be scared when you see it." !"

After Yan He finished speaking, she covered her mouth in surprise. This is a pig that belonged to me all day long, but in the end she also opened her mouth and closed her mouth to be me.

The point is that no one will believe the dirty words she learned from a pig.

Hearing this, Heng Hao was furious, "How many times have I said this, I am not a pig!!"

Yan He was a little surprised, "When did you say that? I never heard you mention it."

Heng Hao said a little arrogantly, "Then listen carefully now, I am not a pig."

Yan He was very puzzled, "Aren't you a pig? Then what are you, you just happen to look like a pig?"

Heng Hao was very angry, "I just happened to be reincarnated as a pig. In my previous life, I was a handsome, handsome, handsome guy!"

I thought Yan He would be very surprised when he heard what he said, but Yan He reacted flatly, "Oh."

"Then you are not a pig in this life."

"Is there any difference between being a pig in this life and being a pig in the previous life?"

Hum: It seems reasonable, he can't refute it.

Heng Ha wanted to say something else, but Yan He blocked all his words, "Okay, I'm going to make your family dinner now."

hum:? ? ? ?you******!

Yan He went directly to the small kitchen, locked the door, turned around and began to plan which piece of pork would be better...

Trotters?Not much deterrent... pig brain?Pork liver?No, no, no, this is a small part of the pig, and the deterrent effect is not great...

Only by being a whole pig can he let that dead pig understand what it means to mess with her!
Dishes that require a whole pig...well...let her think...

Or just make a bone-breaking, oh no, Michelin-starred Chinese food for strengthening the body-Baihua Crispy Suckling Pig?

This Baihua Crispy Suckling Pig is the signature of the Michelin-starred Cantonese restaurant. Under the crispy suckling pig skin, it is stuffed with plump shrimp gelatin. Although it is very small, it needs a whole suckling pig to grill.

Yan He, who has worked in a pig farm for so many years, dissects suckling pigs, let alone suckling pigs, even adult pigs are easy for her to dissect...

Let's see Yan He skillfully tearing fascia, breaking ribs, splitting spine, digging out brains, taking shoulder blades, pulling out leg bones...

In order to taste it, Yan He had to make a few cuts on the thick parts, and the pig's ears should not be raised too high, so he had to make a few cuts.

Next, Yan He brought up a large iron pot, carried the suckling pig in, and gave the suckling pig a high-temperature beauty bath.

This can better stabilize the shape of the pig body and prevent the white and clean pigskin from loosening and deforming.

Yan He's little trick: You can also use boiling water from top to bottom, after all, dead pigs are not afraid of boiling water...

After it was out of the pot, Yan He let it stand for a period of time to dry the water, then smeared the pig body with special five-spice salt to remove the fishy smell and enhance the aroma, and marinated for a quarter of an hour.

On the other side, Yanhe sautéed the onion and garlic until fragrant, served with the carefully prepared suckling pig sauce, the strong spicy aroma quickly diffused...

A quarter of an hour later, Yan He took a steel fork and carefully passed between the pig's skin and the ribs. This step must be very careful, because the perfect pig's skin is not allowed to be punctured.

According to the restaurant's practice, the suckling pig should be hung in the open to dry. Yan He, who is budget-conscious, decided to dry it overnight. Yan He did this not only for the traditional food, but also to save money...

As we all know, what is their Wan Jianzong most famous for?

Naturally, it is notoriously poor...

So save or save a little.

……

After a whole night, the suckling pig has been air-dried in place, and Yan He tied the homemade bamboo stick support to ensure that the pig's skin is stretched tightly.

Next, Yan He added white vinegar to burn out a thin and crispy shell, added maltose to stimulate the rosy color, added rice wine and rose wine, and the crust was considered qualified.

Yan He prepared them together to make the skin water for the soul, and the color can be perfect only when it is applied evenly.

Two hours later, the cautious Yan He came to the remote mountain corner of Qingcang Peak with 70 taels of suckling pigs in his hand. Accompanied by the light breeze in early summer, a slow fire was ignited, and the white, tender and fat suckling pigs were set up. He smiled expectantly.

Yan He first baked the inner cavity for a quarter of an hour to evaporate the moisture in the chest cavity, and then it was time for the exciting roasted pork skin!

Roast suckling pig is divided into crispy skin and hemp skin. The crispy suckling pig is roasted with less oil and slow fire.
The gravy is full and delicious, and the skin of this suckling pig is hemp skin, the skin is crisper, the crispy time is longer, and the taste is better.To roast the hemp skin, you must use a strong fire, and you must constantly brush the oil. When the pig skin comes into contact with the flame, you must lift the steel fork in time to avoid burning.

This set of actions requires considerable experience, eyesight and arm strength.

After it was baked, Yan He deliberately took it in front of Heng Ha and chopped it up.

Heng Ha saw her chop a pig into eight pieces. Although he wasn't the one who cut it up, the pig was placed in front of him, and he had a strong sense of substitution. He closed it tightly, obviously frightened to the extreme.

Seeing the dead pig like this, Yan He couldn't help but laugh.

Hmph, now you know what will happen if you mess with her!
Yan He added fuel to the flames, "Hmph, if you continue to talk like you did before, speaking freely and freely - then, you will be the one lying here and being chopped up by me."

It's hard not to believe it when Heng Ha hears such words, after all, this woman Yan He can do anything.

Heng Hao shuddered again, and said angrily, "Old... I know. I won't talk about it in the future, that's it."

Yan He nodded in satisfaction, "Very good, keep it up."

Heng Ha wanted to say something else, but a suspicious voice sounded outside the door, "Third Senior Sister, who are you talking to?"