AWB Chapter 119 Preparing Raw Materials
Chapter 119 Preparing Raw Materials
"Leave four of you here, and the other three will follow me to do other things!" Yan Zhiyin directed everyone in an orderly manner.
"Is there anything else?" Yan Qi couldn't suppress his inner doubts and blurted out.
"Of course. Do you think cooking delicious food is an easy thing? You won't be able to eat it for a while!" Yan Zhiyin explained.
Afterwards, Yan Yan, Bai Yan, Qing Yan, Chi Yan and Yan Jiu stayed behind to dig bamboo shoots, while Yan Feng, Yan Qi and Yan Jin were taken to the farm by Yan Zhiyin.
This time, snail rice noodle can make full use of the chicken that has not been used before. However, this time Yan Zhiyin only used chicken feet, which happened to be used to make tiger skin chicken feet.
Yan Zhiyin took out all the chicken that had been stored in the storage bag: "All you have to do is cut off the chicken feet. I only want the chicken feet, understand!"
Yan Zhiyin raised his sword and slashed it down. For some reason, Yan Feng's legs went cold when he saw this scene.
"Hahahaha! Yan Feng, isn't this your foot? They are exactly the same!" Yan Jin started talking without restraint again.
"What did you say?" Yan Feng asked coldly.
Yan Jin shut up instantly! He couldn't win.
Yan Zhiyin also laughed, but Yan Feng's true form did look a bit like a chicken.
"Zhiyin, why are there so many useless chickens?" Yan Qi asked Yan Zhiyin another question.
Yan Zhiyin subconsciously looked at the clavicle under Yan Feng's neck: "The fried clavicle you had before was the chicken clavicle."
Now Yan Qi and Yan Jin subconsciously looked at Yan Feng again, trying hard to hold back their laughter.
As expected, both of them were beaten up by Yan Feng before they calmed down.
"Okay, I'll leave this place to you. I'm leaving!" Yan Zhiyin said.
"What are you going to do?" Yan Jin asked.
"Of course I'm going to prepare other things!" Yan Zhiyin replied.
Yan Zhiyin passed by the seafood area and drooled at the sight of the lively Australian lobsters. This time, Yan Zhiyin planned to make giant snail noodles. Yan Zhiyin's favorite ingredients were the ones in the snail noodles!
It tastes good only when paired with snail noodles; it doesn’t taste good when eaten alone.
This time Yan Zhiyin plans to add some seafood. Australian lobster is Yan Zhiyin's first choice. Of course, the side dishes cannot be too many, otherwise it will not feel like snail noodles.
After returning to the cabin, Yan Zhiyin started to heat up the oil in a pan and put a large bucket of oil in. Yan Zhiyin wanted to fry eggs, the most classic side dish for snail noodles.
The eggs are laid by hens on the farm and are automatically preserved.
Then Yan Zhiyin began to mix the egg liquid. First, she gently cracked the eggs into a bowl, being careful not to crack the eggshells. Then, she used her spiritual power to stir the eggs evenly so that the yolk and egg white were fully blended.
Next, add an appropriate amount of flour and a small amount of water to another bowl and stir until it becomes a paste. Slowly pour the beaten egg liquid into the batter, stirring constantly to fully mix the egg liquid and batter.
At this point the oil has begun to smoke slightly, indicating that the oil temperature has reached the right temperature. Carefully spoon the mixed egg batter into the hot oil.
The egg batter expanded rapidly, sizzling and turning golden. Yan Zhiyin continued to use her spiritual power to gently flip the fried eggs to ensure that they were evenly heated, frying them until both sides were golden and the skin became crispy.
Finally, remove the fried eggs and drain off any excess grease.
Yan Zhiyin moved quickly, using his spiritual power to blast batch after batch of eggs. After a while, he had already blasted three thousand eggs. Based on his past experience, Yan Zhiyin felt that this still might not be enough, so he repeated the previous actions and continued blasting the eggs until he had blasted ten thousand.
Because Xiao Zi and the other two have already found the conch and are back!
As soon as Xiao Zi came over, she smelled the fragrance: "Wow, it smells good, sister, can I eat it now?" Xiao Zi stared at Yan Zhiyin with wide eyes.
Yan Zhiyin shook her head: "It's not enough at this point."
Then Yan Zhiyin asked them to wash the snails they had caught, and Yan Zhiyin began to prepare the essence of snail noodles.
First, soak them in clean water to let them spit out the sand. Then, wash the snails carefully to make sure they are clean and free of impurities. Yan Zhiyin directly asked Xiao Zi and the others to use their spiritual power to force the sand out, and it was incredibly clean!
Then Yan Zhiyin poured an appropriate amount of water into the pot, added ginger slices, scallion segments and cooking wine, brought it to a boil, and then put the snails into the pot to blanch them to remove the fishy smell.
Next, prepare the spices, such as star anise, cinnamon, bay leaves, peppercorns, etc., put them in a stew pot, add appropriate amount of water, and cook out the rich spice flavor.
Put the blanched snails into a stew pot, add chopped ginger, garlic cloves and chili peppers, and simmer over low heat to gradually release the deliciousness of the snails.
As time goes by, the aroma of the snail soup gradually spreads. The soup becomes thick and glossy, and the freshness of the snails and the fragrance of the spices blend perfectly.
Finally, use a strainer to filter out the snails and impurities, leaving behind the pure snail soup, which is deep red in color and exudes a "unique" aroma.
Yan Zhiyin smelled the familiar smell. Yes, the real snail soup is not only smelly but also fragrant.
Yan Bai and the others didn't know to come back until Yan Zhiyin asked them to. They only came back after they smelled a fragrance that was both sweet and stinky.
Seeing them coming back, Yan Zhiyin asked them to wash the bamboo shoots and cut them into strips. Because it takes time to make sour bamboo shoots, Yan Zhiyin made sour bamboo shoots first.
These bamboo shoots are fresh and free of insect pests. Cut the bamboo shoots into even pieces and put them into a large vat. Then pour clean water into the vat so that the bamboo shoots are completely immersed in the water. Then seal the mouth of the vat and let the bamboo shoots ferment naturally in the vat.
During the fermentation process, the bamboo shoots gradually release a sour taste. As time goes by, the sour taste becomes stronger and stronger, which is the key to the formation of the unique flavor of sour bamboo shoots.
In order to ensure the quality and taste of the sour bamboo shoots, the bamboo shoots in the tank need to be checked regularly to ensure that they are not affected by corruption or deterioration.
The fermentation time of sour bamboo shoots takes about five to fifteen days, but it will be affected by temperature and humidity. These are not a problem for Yan Zhiyin, who arranges a perfect space for the bamboo shoots.
The fermented sour bamboo shoots are light yellow in color, sour and tender. If the snail soup is the essence of snail noodles, then the sour bamboo shoots are the soul of snail noodles.
Yan Zhiyin hadn't finished pickling the bamboo shoots because there were too many of them. These people just kept their heads down and didn't come to ask her. So many bamboo shoots definitely couldn't be used up, so they could only put them in storage bags and keep them for next time.
Then there’s the fried tiger skin chicken feet.
Wash the chicken feet, cut off the nails, put them in a pot, add cold water and ginger slices, boil until the water boils and then cook for about 3 minutes, then remove and drain.
Pour a proper amount of oil into the pot and heat it to 70% hot. Put the chicken feet into the pot and fry until the surface is golden brown. Remove from the oil and drain.
Soak the fried chicken feet in cold water for more than 30 minutes, until the surface of the chicken feet is wrinkled.
Prepare a bowl, add appropriate amounts of light soy sauce, dark soy sauce, cooking wine, sugar, salt, star anise, cinnamon, bay leaves, pepper and other seasonings and mix well.
Put the soaked chicken feet into the seasoned bowl and stir evenly to allow the chicken feet to fully absorb the flavor of the seasoning.
Put the chicken feet and seasonings into a pot, add appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 20-30 minutes until the chicken feet are well-seasoned.
Finally, simmer over high heat until the soup becomes thick, then serve.
In this way, a delicious tiger skin chicken feet is ready. The chicken feet are golden and crispy on the surface, tender and juicy inside, with a mellow taste that makes people linger.