Chapter 199: Chilly and refreshing, sesame chicken cold noodles (1)

Jiang Rou understood Zhou Xiaochuan's emotions, but she wanted to force the child to speak up.

She blinked, her eyes clear and bright, as if she understood nothing.

That look of pretending to be stupid is somewhat similar to Zhou Xiaohua's innocence.

Jiang Rou looked at Zhou Xiaochuan and asked again.

"Xiaochuan, do you have anything else to say?"

Zhou Xiaochuan pursed his lips, his heart was heavy, but he gritted his teeth secretly and didn't say a word.

Jiang Rou touched his head.

"Don't worry, take your time to think about it and tell me when you have figured it out. Go light a fire now, we should get ready to cook."

"Um."

Although the boy looked unwilling, he still listened to Jiang Rou's words, sat on his small stool and started to make a fire.

At noon that day, Jiang Rou was going to make cold noodles with shredded chicken.

The chicken used is chicken thigh meat.

The two chubby chicken legs can be easily cut with a few cuts to reveal the depth of the bones.

Pour cold water into a large iron pot and put the sliced ​​chicken legs into the pot.

Add sliced ​​ginger and...a few green peppercorns.

This is Jiang Rou’s habit when blanching chicken. The aroma of green peppercorns is very special and is especially delicious when blended with chicken.

Among them, "Tengjiao Chicken" is a special delicacy that combines green peppercorns and chicken.

It’s a pity that both of my two children can’t eat spicy food, so I can only add some flavor to relieve their gluttony.

Because the chickens are free-range and raised at home, the meat has never been frozen, so there are fewer impurities and foam.

About ten minutes.

After blanching and cooking, the chicken is ready to be served.

Jiang Rou put the hot chicken into cold water, on the one hand to rinse it, on the other hand to cool it down.

Allowing the chicken to cool and shrink quickly will make it more tender and chewy.

It tastes delicious.

While washing and cooling the chicken, Jiang Rou tore off the chicken skin and placed it in a small bowl. She could then use the chicken skin to make oil and cook delicious dishes in the evening.

After peeling the skin, you still need to remove the bones.

There is only one big bone in the chicken leg. Just bend it lightly where the bone and flesh are connected and they will separate immediately.

There are still some blood and tendons on the chicken leg close to the bone.

Jiang Rou cleaned everything carefully.

After doing all this, the chicken thigh meat becomes cool and no longer so hot.

Jiang Rou lowered her head and looked at Zhou Xiaohua who was looking up at the side.

"Xiaohua, do you want to help cook?"

When Zhou Xiaohua heard this, she was so happy that her eyes lit up and her little head nodded vigorously, with her little braid flying non-stop.

Jiang Rou reminded.

"If you want to help, wash your hands first, put on some soap, and wash them thoroughly."

After hearing this, Zhou Xiaohua immediately took small steps and went out to the basin in the yard to wash her hands.

After a while.

Zhou Xiaohua came back, waving her two wet little hands.

Jiang Rou was also ready.

She moved a stool and placed a large bowl on it. In the bowl was the white chicken thigh meat that had been blanched.

The texture of chicken thigh meat is thread-like and can be separated with a light pull of your fingers.

Compared to pork, lamb, beef and the like, chicken is the easiest to break up.

The task that Jiang Rou gave to Zhou Xiaohua was to tear the chicken thighs into thin strips.

She demonstrated it a few times.

"Xiaohua, see clearly... This is very simple. Now I'll leave it to you."

Shredding chicken is not difficult.

But for Zhou Xiaohua, the most difficult thing is...

Jiang Rou warned, "Xiaohua, don't eat secretly."

Zhou Xiaohua blushed slightly, lowered her head and did not dare to look at Jiang Rou, and tried hard to tear the chicken shreds.

It smells so good!

The chicken thighs that are just blanched are all very fragrant.

It tastes good just like this, but it would be even better if you dip it in soy sauce.

I want to eat it!

Zhou Xiaohua sipped her saliva, but finally held it back.

The little fingers broke the chicken strips and kept tearing them apart...

One by one, thin, long and even.

Although the little girl is greedy, she is still very serious when doing things.

Jiang Rou looked at it for a while and then handed it to her with confidence.

She washed the pot and reheated it.

Then pour the oil.

The next thing Jiang Rou was going to do was fry the eggs.

Beat the yellow yolks of three eggs until the egg liquid does not stick to the chopsticks and flows down smoothly. This means the egg liquid is ready.

Generally, when frying eggs, you need to add more oil.

If there is too much oil, the eggs will swell up like a balloon.

The most delicious thing is the golden and greasy fried eggs.

But this time.

Jiang Rou simply brushed a thin layer of oil on the iron pan.

As long as it doesn't stick to the pan.

When the oil is hot, pour in the egg mixture.

Jiang Rou didn't fall down all at once, but only one third of her.

One third of the egg liquid was circulated around the large iron pot.

Just like the brown sugar in bubble tea.

The light yellow egg liquid flowed down and gathered in the depression of the iron pan, forming a golden round cake.

The whole fried egg is just a thin layer.

Like an oval.

This is exactly what Jiang Rou wanted.

She didn't even use a shovel. When the eggs were curled up in a circle, she used her "ruthless iron hands" to pick them up gently.

The big, round, thin egg came out and was placed on a cutting board to cool.

【Round thin egg illustration】

Right after.

Jiang Rou brushed the oil again and fried the eggs again.

This was repeated two more times.

Three thin round eggs are ready.

Such round thin eggs can also be used to make egg and meat dumplings, and are also delicious when added to three-fresh soup.

But Jiang Rou didn’t make egg dumplings today. Instead, she folded these round thin eggs together and cut them all into thin strips.

Strands of golden egg shreds.

There is still some residual oil in the iron pan where the eggs were fried. You don’t need to wash it, you can just pour water into it.

The next step is to cook the noodles.

Jiang Rou uses buckwheat noodles.

Jiang Rou didn’t make this noodle herself, but bought it from Taoduoduo mall.

Simple, convenient and cheap.

It's healthy and perfect for summer.

The most important thing is that the noodles are black. In the era when people liked to eat white noodles, people would think that the noodles were worthless and looked like defective products at a glance, so they would not have any doubts.

Even if Jiang Rou had piles of them at home, others wouldn't know that these noodles were so rare.

During the cooking time.

Jiang Rou cut the freshly picked green cucumber into thin cucumber shreds.

I also made a soul sauce.

A spoonful of minced garlic, a spoonful of white sesame seeds, and originally should have added a spoonful of chili or chili powder.

But for the sake of her two children, Jiang Rou replaced the chili powder with crushed peanuts.

The crunchy peanuts are crushed into coarse grains in a stone mortar. After being mixed with the noodles, they are crunchy when bitten and are particularly delicious.

This part is considered dry ingredients.

Heat up about three tablespoons of cooking oil.

Hot soup, hot soup, pour it over the dry ingredients.

Sizzle, sizzle—