Chapter 192: Add more water to noodles, more noodles to water
Over there, the Sang family's father and son had almost finished plucking all the chicken feathers, leaving only a few small, fine hairs that were difficult to pluck. The two of them were huddled together, staring intently, searching for each feather one by one.
Sang Yu was just about to come over to ask how the chicken was being processed when he saw that they were almost gluing their eyes to the chicken.
"…What are you doing?"
"Some fine hairs are hard to pull out, so we want to pull them out cleanly."
Sang Xingjia touched his nose awkwardly, but forgot that he had just plucked chicken feathers, and the remaining loose feathers on his hands stuck to his face.
The wet chicken feathers were not so easy to get off, which made him even more embarrassed for a moment.
Sang Yu took the naked chicken and looked around. It was quite clean. He nodded with satisfaction and continued to assign tasks to the two people.
"It's done, it's pretty clean. Dad, go mix the dough, and big brother, go outside and watch the fire. I'm worried about my little brother being alone."
"Kneading dough? I, I don't know how." Sang Yongjing was stunned. He had eaten pasta like steamed buns, but how could he make it himself?
Sang Yu glanced at him sideways and said, "Then I'll go knead the dough, and you'll gut the chicken?"
"I, I'll try." Sang Yongjing was suddenly speechless. Rather than having to hold a kitchen knife to a whole chicken and not know where to start, he would rather try to knead the dough.
After the chicken is cleaned and feathered, the butt is removed and the abdominal cavity is hollowed out, leaving only the liver, heart, and gizzards, and all other parts are discarded.
Then use the back of a knife to break the chicken breast and leg bones to prevent shrinkage and deformation during roasting, and to make it easier to cook through.
Then use a bamboo skewer to poke holes in the thick legs and breast of the chicken, apply the prepared marinade evenly inside and outside the chicken, and massage for five to ten minutes.
Then stuff the scallions, ginger and mushrooms into the chicken belly, drizzle with a little rice wine, tie the chicken legs with thread to fix the shape, and put it in the cellar for refrigeration and marination.
When he came out of the cellar again, Sang Yu suddenly felt that he was using the cellar like a refrigerator, relying on it to keep food cold and fresh, but it was a pity that it had no refrigeration function.
All that remains is to wait.
Since he had nothing to do, Sang Yu thought about it and took out the konjac knots that had been soaked in water and the soaked black fungus and bamboo shoots, and prepared to make another cold dish.
When talking about konjac knots, we have to mention the round bamboo winnowing basket that Sang Yu specially asked Mrs. Shi to weave.
That bamboo winnowing basket is different from the ordinary tightly woven winnowing baskets. It has square holes of equal size left horizontally and vertically.
Pour the sticky konjac paste into a bamboo winnowing basket, squeeze it with a heavy object to form threads, then drop it into warm water at nearly 70 degrees Celsius and heat it for about five minutes to solidify.
After everything is done, drain the water, cool it down, and then tie the konjac noodles into knots one by one.
Although konjac knots, konjac chips, and konjac cubes are the same thing, they have a unique taste due to their different shapes.
The last time she sent konjac to Liu Mao, he kept saying that konjac knots were more flavorful and popular and there were not enough to sell, so he asked her to send more next time.
Sang Yu wanted to make friends with Zhao Hu's family, so naturally she had to have good wine and good food. A dish of cold-mixed konjac knots was the best way to go with the wine.
Making cold dishes doesn’t require too many steps. It only takes her half an hour to prepare the dish and store it in the cellar.
When she had time to go see Sang Yongjing, she was stunned. What was that white thing in front of him?
Sang Yongjing was assigned to knead the dough. Knowing nothing about it, he asked Sang Yu what state the dough should be in to be considered kneaded, and whether there were any tips.
In response to this, Sang Yu gave him eight big words: add more water to the noodles, and add more water to the noodles.
He was a little nervous at first, afraid that he couldn't control himself well, so he didn't dare put too much flour. He added water little by little, and the flour and flour blended perfectly together to form a ball of white dough.
This success gave him more confidence. He scooped several bowls of noodles into the basin, added several bowls of water, and stirred and kneaded them with his hands.
Gradually he realized something was wrong. Why was the dough not forming any shape? It was as thin as mud.
After adding some flour to the bowl, it seemed too dry and I couldn't knead it at all.
So he followed Professor Sang Yu's eight-character formula, "add more flour to water, add more water to flour", and as he mixed it, the basin in front of him was full.
"Dad, how many steamed buns are you going to make?"
Sang Yu stretched his head to look at the burlap bag of flour next to him. Only a little flour was left, and the rest was in the basin.
"I don't know what happened. It turned out like this after adding so much." Sang Yongjing really wanted to cry, because he had kneaded the dough quite well at the beginning.
"Forget it, I'll help you." Sang Yu sighed and started to help.
At first, she just wanted to knead some dough, put a circle of it on the edge of the pot when cooking salted fish and tofu soup, and make some crispy steamed buns.
Now it seems that I will have to steam a whole pot of it. No, even one pot may not be enough to steam it all.
Taking out a can of yeast noodles he had bought earlier, Sang Yu glanced at the pile of noodles in the basin and poured the whole can in.
There was too much dough, so she had to separate it. She took out half of it, sprinkled some dry flour on the table, and then began to knead it.
Sang Yongjing stared at her movements intently, trying to imitate her by slowly kneading the remaining dough in the basin, and he did it quite well.
After kneading both doughs, put them into a basin, place them in an empty pot, cover the pot and wait for fermentation.
The weather now is still suitable for fermentation, but if it gets cold in a while, we will have to burn some firewood to heat the pot.
"Okay, Dad, take a break first. Come back to help after the dough has risen."
After finishing these things, Sang Yu went out and saw that the suckling pig's skin on the earth wall had turned yellow-white, and its body had become smaller due to the shrinkage of the meat.
The two brothers Sang Xinghao and Sang Xingjia were still diligently sweeping the fat off the surface of the suckling pig, fearing that if they were a little late the whole pig would catch fire.
"...There's no need to be so careful." Sang Yu complained in a low voice, and was immediately noticed by Sang Xingjia, who looked up at her.
Seeing that it was her, he quickly asked, "Isn't there sugar water outside for this pig?"
He remembered that last time when they roasted a rabbit, his little sister clearly gave him a bowl of sugar water to brush on it. Could it be that she didn't need it this time when roasting the pig?
"That's also necessary. Just wait until the end to brush it."
Sang Yu reached out and pulled a piece of wood from the pile of firewood beside her, held it horizontally and pushed it slightly above her knee. The wood broke into two pieces instantly, and she stuffed it into the bottom of the fire.
"Add some more wood now, and turn it over after 25 minutes, so the thickest part of the suckling pig is cooked through slowly."
This process is extremely long, taking almost two hours.
Because firewood is used instead of charcoal, it is necessary to add firewood to the fire from time to time to control the fire, which is very troublesome.
Sang Xingjia was extremely patient and agreed with a smile: "Okay, I will definitely turn it over in time."
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