Chapter 514： The first course, vinegar chicken and donkey (1/2)

Lin Chou directly heated the pot with the stove set in the lobby.

Xue Zhen turned around and went to his back kitchen, Lin Chou vaguely heard something, but did not speak.

The chicken is the ancient Dongan chicken that the old man in the wilderness had boasted a few days ago, the authentic breed passed down before the cataclysm.

The bamboo forest eats bamboo worms, the grass catches grasshoppers, the snack is alfalfa, and an adult chicken is only three or four catties, and only the black-feathered beak is bright oily yellow.

After bloodletting, slaughter and plucking, the hair does not look big, but every muscle is full, and the chicken skin is bright yellow and very thick.

Dongan chicken has less oil under the skin, and the meat is tender and ”crispy” with full fibrous feeling.

And what Lin Chou wanted was a ”girl” chicken that had not yet begun to lay eggs. As soon as the chicken lays eggs, the meat quality will change, and it will no longer be fresh and crispy.

This Dongan chicken was paired with the newly arrived white rice vinegar, which was just in line with Lin's sorrow. What he was going to do was a state banquet dish.

The top of the eight Hunan cuisines is ”vinegar chicken”.

Speaking of Dong'an vinegar chicken, there is no need to mention any touching stories and no long-standing historical background.

Because this is a simple dish that makes your scalp numb and washes your head back to the original. From the state banquet menu before the cataclysm to the people's table, even the little doll who just knows how to cook can cook it at will.

When he entered the state banquet menu, the most authentic materials are as follows:

One Dongan chicken, half a catty of Dongan Wujiaqiao rice vinegar, two taels of Dongan Ziyun ginger, 50 Dongan Xinxu peppercorns, a little Dongan Huaqiao Chaotian red pepper, one or two Dongan Shiqi tea oil, and a little Dongan Dawei cooking wine.

(Okay, after reading the materials, give up the first dish, let's go to the next round.)

Keke, of course it won’t work.

Dong'an Chicken Geographic Monopoly is very vivid, but it is not impossible to do so.

When I was chatting with the old man in the wilderness, I heard that there were Dongan chicken breeds there, so Lin Chou had this thought.

The most important ingredients of Dong'an chicken are vinegar and chicken. It just so happens that Lin Chou has both.

This kind of rice vinegar is not like others, it also needs glutinous rice and the like.

It is only fermented and brewed with the right aging rice, and it can become a ”sweet vinegar” with a turbid, thick white soup and a slightly sweet taste.

Although Lin Chou can't make vinegar, don't forget that there is a ”sixty-year-old” man who can make vinegar in the base city.

At that time, Lin Chou asked Sixty Years Chen for advice on the technique of brewing vinegar, but he didn't expect to touch his nose.

——Take some hearsay rules to discuss with professionals, and the outcome can be imagined.

Because Lin Chou’s first question is,

”Vinegar, how many days do you need to brew.”

After sixty years, Chen hummed a sound in his nose, and there was no more movement.

After waiting for a long time, for sixty years, Chen, a stubborn old man, remembered that this man in front of him was an awakened lord.

So Lin Chou wrote the word ”vinegar” on the ground, pointed a finger, turned his head, and left neatly! !

Well, the arrogance of professionals is understandable.

But Lin Chou was an embarrassment at the time, and the father's son explained,

”Two, one, you. Vinegar disassembly is the origin of the word vinegar. It refers to the sour water or seasoning slurry produced after 21 days of fermentation when the tank is opened when you are fermented. It is called vinegar. Vinegar is Heita, the son of Dukang. Invented, the brewing of vinegar is basically the same as brewing except time.”

Uh ...

In short, for such an old man, getting some sweet rice vinegar for Dong'an vinegar chicken is probably in the palm of the hand, without difficulty.

Boil a pot of boiling water, put the **** pats and tangled green onions into the pot, and add the cooking wine.

Hold the chicken neck with your hand, dip it into the water along the opening where the crop is taken under the neck, shake it twice, stand upright, and reciprocate back and forth until the surface of the chicken skin is shiny and the bluish red under the skin becomes flesh-colored.