"Madam Xu, although poultry eat insects and grass, can chicken blood be made into food? I often hear my grandfather say that blood contains the soul, and eating too much blood food will affect one's cultivation!"
As expected of the fox clan, they were "chicken-eating experts." In the time it takes to drink a cup of tea, Eleven Sister had cleaned more than a dozen chickens, removing their internal organs and filth, and even plucking the fine downy feathers from their skins.
Of course, the fresh chicken blood wasn't wasted either; it was all put into the bucket exactly as Xu Milu requested.
Xu Milu found a porcelain bowl, added a little water and a handful of salt, stirred it until dissolved, and poured it into a bucket while the chicken blood was still steaming. After a while, the chicken blood in the bucket would solidify into a jelly-like solid, which would be delicious for stir-frying mung bean jelly or cooking hot pot.
“Your grandfather is right, but only demons who live on blood and food or even kill indiscriminately will have their minds clouded and their cultivation affected. If eating chicken, duck and goose on a daily basis can hinder cultivation, then are all the gods in heaven and on earth abstaining from grains and meat before they become immortals?”
Xu Milu waved her sleeve and said that several round, green coconuts appeared on the ground. They looked about the size of basketballs, with some white frost on their skins. The green skins were very tender, and coconut water would gush out when you pinched them with your fingernails.
Seeing that Shiyi Niang was curious, she picked up a fruit and peeled off the outer green skin like peeling an orange, revealing the pure white flesh inside, which looked like milk:
"When drinking it, be careful of the juice bursting out. It's best to stick a straw or reed in the liquid, like I did..."
Xu Milu took out the wheat straw she had prepared beforehand and gently made a small opening in the coconut meat. The clear juice inside gushed into her mouth like a fountain.
The sweet juice has a slightly viscous texture, somewhat like drinking jelly. With one sip, you can taste the milky flavor and the aroma of herbs.
"It's so delicious! It's so sweet, like honey water with sugar!"
Eleven quickly finished sucking up a whole coconut, and the coconut ball in her hand collapsed like a deflated balloon.
"There's a very tall tree growing on the east coast. It's completely bare, with no leaves growing in the middle. Even a cat that's good at climbing can't reach it. Every year, that tree produces a hard, hard fruit, and the juice inside tastes just like this!"
Mo Xuan was also very interested in this strange and unusual fruit, but after taking a bite, he suddenly realized:
"But that fruit isn't as easy to peel as this one. This fruit is amazing; you can peel off the hard skin just like you would an orange!"
Xu Milu then peeled a bunch of coconut balls and placed them on a plate, explaining:
"This fruit is also related to the one you mentioned. It's called 'Orange Peel Green Coconut.' The juice inside is sweet and refreshing, making it perfect for coconut chicken. The water on the stove is boiling. First, chop five chickens into walnut-sized pieces. I'll come over after I've peeled these."
Half a month ago, the shipping route to the Nameless Island in the Food Dimension was opened. Because the Nameless Island is where you can buy specialties from the Dwarves, Orok Island, and even the Elves, many caravans have come here by word of mouth.
These coconuts were also acquired by Aoki from other caravans. Obviously, for people who like to drink coconut, coconuts that can be easily peeled by hand are more popular.
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Open the coconut with the orange peel, pour out the coconut juice and set it aside. Cut the coconut meat into chunks, soak it in ice water for five minutes, and then pour it into a clay pot along with the extracted coconut juice. Bring it to a boil over high heat.
After the pot boils, skim off the foam, then add the chopped and washed walnut chicken pieces to the pot. Add red dates, goji berries, scallion segments, and ginger slices in that order, then reduce the heat to low and simmer slowly. Once the pot boils again, you can add ingredients such as mushrooms or corn pieces to cook together.
The coconut milk releases a fragrant aroma at high temperatures, and the tender chicken pieces slowly turn white as they simmer. Red date slices and goji berries tumble and float in the coconut milk, and small red "flowers" slowly bloom in the white chicken soup. Once the chicken is fully cooked, it can be dipped in a special sauce to enjoy its deliciousness.
Xu Milu likes to drink the soup first. The chicken is coated in coconut milk for a long time, which brings out the maximum umami flavor. The soup base is sweet and clear, but it also has the rich aroma of chicken. Taking a warm sip, you will feel refreshed and sweet.
Chicken is delicious on its own. Chicken cooked in coconut milk is neither dry nor oily, but has a "back to basics" meaty aroma. Tear the meat pieces with your teeth, and the shredded meat falls into your mouth. After a few chews, your mouth is filled with fragrance.
Of course, chicken also pairs wonderfully with a dipping sauce made from minced ginger, chopped mandolin chili, soy sauce, and kumquat juice. The aroma of the fruit greatly alleviates the greasiness, and the refreshing kumquat juice replaces vinegar. Dipping the chicken in this sauce brings a sense of seaside charm to the dish.
"Hiss... It's so hot!"
Eleven Niang was no longer the usual lady she once was. She rolled up her sleeves, grabbed a large piece of chicken, and devoured it. Perhaps she was eating too heartily, because she didn't even notice that two tails had suddenly appeared under her skirt.
Mo Xuan preferred Xu Milu's crispy fried silver fish, eating them one after another, crunching and munching non-stop.
This type of fish is born small, reaching a maximum size of only chopsticks, and lives only in sparsely populated lakes. It appears completely translucent, even its internal organs are transparent.
Crispy fried silver fish isn't a difficult dish to make, but it takes some effort. If Xu Milu hadn't been able to "cheate" with magic, it would have taken her a whole night to prepare this large plate of silver fish.
After cleaning the small silver fish by removing their internal organs, drain them and add pepper, cooking wine and a little flour. Stir slowly to coat each silver fish with a layer of batter. When the oil temperature reaches 70% heat, fry them in the oil and sauté over low heat until they turn golden brown.
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