gourmet chef

Chapter 62 Yipin Lotus-flavored Glutinous Rice Chicken【Please recommend, please collect】

Since the 'Chef's Key' is the only key to unlock the host's gourmet refrigerator.

I should have gone downstairs to open the refrigerator to see the inside, but I didn't get any exclusive food, so it doesn't make sense to look at it now.

Bai Xiaobai decided to wait until the next time there is an exclusive delicacy before looking inside the exclusive refrigerator.

The Yipin Hexiang Glutinous Rice Chicken in my mind is still nine hours away from upgrading.

Nothing happened for a while, Bai Xiaobai turned on the computer and listened to books, lying on the bed listening to audio novels and falling asleep.

Just close your eyes for a while, and when you open them again, it is already early in the morning the next day.

The hourglass counts down in my mind, after the sand has drained.

Bai Xiaobai also just woke up.

A cool electronic voice sounded in his mind.

[Yipin Lotus Flavored Glutinous Rice Chicken has been upgraded, the ingredients are ready, and the host can make it by himself. 】

Finally, I can get my hands on new delicacies.

**Bai Xiaobai turned off the air conditioner by remote control, then got up and opened the closet, and took out the short-sleeved shirt he bought last weekend.

In a new day, the launch of new products is bound to create a new atmosphere.

After changing into brand new clothes and taking care of personal hygiene, Bai Xiaobai hurried downstairs.

Push open the glass kitchen glass door and walk in.

There are already a lot of ingredients and black technology equipment in the kitchen.

Yipin Hexiang Glutinous Rice Chicken, literally, the three most important ingredients glutinous rice, chicken, and lotus leaf system are ready.

The white cloth rice bag in the corner of the cabinet is already full of glutinous rice.

Bai Xiaobai walked in, grabbed a handful of glutinous rice from the cloth bag, and put it in his palm.

The grains of glutinous rice are slender, white and opaque, the surface is plump and smooth, the grain size is uniform, and the grains remain intact without cracking or deterioration.

Bai Xiaobai put his palm close to his nose and smelled it, there was a faint fragrance of glutinous rice.

After finishing the glutinous rice, Bai Xiaobai focused his attention on a plate of chicken wing roots on the countertop of the cabinet.

Each of these chicken wing roots is very fresh, rosy in white, and slightly bloodshot.

Bai Xiaobai touched it, and the meat of each wing root was firm and smooth.

What surprised Bai Xiaobai the most was the lotus leaf.

A piece of emerald green lotus leaf is placed on the chopping board of the countertop of the cabinet. There are still small pearl-like dewdrops on the lotus leaf. It is very fresh and clean. There is no chlorosis on the surface of the leaf. The veins on the leaf surface are very clear, presenting an elegant goose yellow color.

Bai Xiaobai has seen many lotus leaves, but he has never seen such a beautiful lotus leaf, which is like a fine work of art.

In addition to the three main ingredients, there is also a small bowl of dried mushrooms on the countertop.

Dried mushrooms are crispy and hard, because after dehydration, they have a unique dry fragrance and umami taste.

In addition to the ingredients, the seasoning boxes on the cabinet partitions are also full of seasonings.

There is also a small steamer provided by the system on the stove,

With everything in place, Bai Xiaobai began to show his skills.

First measure a certain amount of glutinous rice and wash it in a small stainless steel basin.

After cleaning it twice, the rice water is still very strong, the color of milk.

"Good glutinous rice." Bai Xiaobai couldn't help sighing.

You can never buy such good glutinous rice in the supermarkets in Jianghai City.

The rice bought in the supermarket, whether it is indica rice, japonica rice or glutinous rice, is basically polished and waxed.

Although the polished and waxed rice has brighter and clearer luster, and is easier to preserve and less prone to insects, in fact, the nutrients are basically lost.

Therefore, this kind of rice washing water is very light, and it is called no-washing, but in fact, it is not comparable to unprocessed raw rice in terms of nutritional value and taste.

Bai Xiaobai marveled at the glutinous rice provided by the system while washing the rice.

The washed glutinous rice must be soaked in water.

This is an essential process for steaming glutinous rice. Only when the glutinous rice absorbs enough water can the steamed glutinous rice be soft and fragrant.

Of course, dried shiitake mushrooms also need to be soaked.

But it's not Bai Xiaobai is not brewed directly with water, but with the help of black technology equipment.

Bai Xiaobai is already familiar with how to use black technology equipment.

This black device is about the size of a small rice cooker, and even looks about the same, but the liner inside is divided into two parts.

In this way, you can soak glutinous rice while soaking dried mushrooms.

Bai Xiaobai pours the glutinous rice and shiitake mushrooms into both sides of the inner pot respectively, and then closes the lid, and the machine shows that it has been brewed in 3 minutes.

I don't know what scientific principle this device uses.

It usually takes at least two hours to soak glutinous rice or completely soak dried mushrooms, but now this equipment can be done in only 3 minutes.

Proper super awesome black technology.

Taking advantage of the gap between soaking rice and mushrooms, Bai Xiaobai washed the chicken wings and removed the bones.

The meat of each chicken wing root was removed by Bai Xiaobai, without any waste.

dong dong dong...

Bai Xiaobai possessed himself, and with the flying of the kitchen knife in his hand, the chicken that had been picked was cut into beautiful dices within ten seconds.

drop--

With a sharp beep.

The glutinous rice and dried mushrooms are already soaked.

The soaked glutinous rice was more white and crystal clear than before. Bai Xiaobai twisted a grain, and with a little force with his thumb and index finger, the glutinous rice was crushed.

It seems that the soaking is quite sufficient, and the glutinous rice has fully absorbed the water.

Dried mushrooms also absorb water and swell, increasing in volume by nearly half.

Bai Xiaobai drains the soaked glutinous rice, puts it in clean white gauze, and steams it in a steamer.

da da da... da da da...

Bai Xiaobai also cut the soaked mushrooms into cubes.

The preprocessing of the ingredients is over.

In addition to the glutinous rice, Yipin Hexiang Glutinous Rice Chicken is also a very important part of the chicken and mushroom filling.

Heat up an iron pan, pour in peanut oil, add a little minced garlic and cook in the pan.

Diced chicken and mushrooms are fried together in a pan.

wow wow wow...

The flame is constantly burning in the pot, and the chicken and mushrooms are baptized by the flame, fully stimulating their own fragrance.

King Spirit Mine Lang...

Use a spoon to fully stir-fry the chicken and mushrooms in the pan.

Stir the pan seven or eight times to overheat the ingredients evenly.

Salt, light soy sauce, oyster sauce, white pepper powder, a little sugar...

Bai Xiaobai waved the spoon in his hand, and his grasp of the seasoning was already engraved in his mind.

sizzle...

The ingredients in the pot continue to absorb the seasoning and begin to show the most natural and authentic aroma.

wow...

When the fire was turned on, the flames rose up, and green smoke rose slightly from the edge of the pot.

After 15 seconds, the juice is collected on high heat.

Bai Xiaobai made a beautiful action of shaking the pot, and the filling of Yipin lotus-flavored glutinous rice chicken slowly fell on the white porcelain plate prepared in advance.

The chicken and mushrooms fully absorb the sauce, showing an attractive color and exuding an incomparable aroma.

This scent is a fatal temptation for Bai Xiaobai who has not eaten breakfast.

He didn't know if he could steal the ingredients when his level was raised to Xiaotong, so Bai Xiaobai picked up a piece of diced chicken with his chopsticks with the attitude of trying.

The diced chicken hadn't reached my mouth yet.

A cool electronic voice sounded in his mind.

It's like catching a chicken thief.

[The host level is low, do not steal semi-finished products, otherwise experience will be deducted! 】

Bai Xiaobai "..."

Hehe, I knew the system you would say that, I was just teasing you.

Thinking to himself, Bai Xiaobai could only reluctantly put down the chicken that was almost in his mouth.

After the filling of Yipin Hexiang Glutinous Rice Chicken is ready, the glutinous rice in the steamer is also steamed.

After Bai Xiaobai opened the lid of the steamer, a puff of steam rose up, and at the same time, a strong aroma of glutinous rice penetrated directly into his nose.

The steamed glutinous rice has a tangy aroma, the grains are distinct and crystal clear, which makes people move their index fingers.

Bai Xiaobai hasn't eaten glutinous rice steamed in water for a long time.

When he was a child, when he was still living in his hometown in the country, the family made red yeast rice wine every year.

Red yeast rice wine is fermented from steamed glutinous rice and red yeast rice.This kind of wine has a unique flavor and a mellow taste. It is an essential condiment for fish dishes and soups in Bai Xiaobai's hometown.

In the past, when my mother made red yeast rice wine, she just made a bucket of glutinous rice on the front foot, and Bai Xiaobai ate the glutinous rice secretly on the back foot.

That taste is simply unforgettable.

The big glutinous rice steamed with firewood, the grains of glutinous rice are distinct, the entrance is soft and glutinous, every mouthful is full of glutinous rice fragrance, covered with a ball of glutinous rice, the stomach is full, Bai Xiaobai even saves dinner up.

The past is the same.

Let alone, Bai Xiaobai is about to fall down.

The grade is low, and semi-finished products cannot be tasted.

Bai Xiaobai took out the fresh and clean green lotus leaves provided by the system, spread them out on the chopping board, took out an appropriate amount of glutinous rice and spread them in the middle of the lotus leaves, added an appropriate amount of fried chicken and mushroom fillings, and then covered the fillings with a layer of Layer sticky rice.

Cover the edge of the lotus leaf and wrap the glutinous rice chicken inside, compact it slightly, and tie it in a cross shape with thin rice stalks, and the Yipin lotus-flavored glutinous rice chicken will take shape for the first time.

Only one last step left.

Bai Xiaobai put the bundled Yipin lotus-flavored glutinous rice chicken back into the cage drawer, turned on high heat and continued to steam.

Only when the chicken and mushroom stuffing and glutinous rice are fully integrated can it be considered a success.

Ping ping... pong pong...

The dense steam continuously emerges from the steamer, filling the entire kitchen.

Soon, the ultimate fragrance mixed with glutinous rice, chicken, and lotus leaves, passed through the glass kitchen, the rolling gate, and finally floated to Chaotianmen Street without reservation.

　Because I can’t code when I go home for the Dragon Boat Festival, I have been working hard to code and save the manuscript for the past two days. In the two or three days before the Dragon Boat Festival, I can only change it once a day.By the way, as a preview, the main text will not be updated on the day of the Dragon Boat Festival, but it will not be interrupted. A chapter of "Dragon Boat Festival Special" that has nothing to do with the main text will be updated, so stay tuned.

　　
　
(End of this chapter)