Chapter 80: Braised Chicken with Scallion Oil

"How about this? Isn't this a good location?"

Zhao Guifen asked Jiang Rou while admiring her.

Jiang Rou nodded meaningfully, "Yeah."

She understood.

Zhao Guifen is a fellow traveler.

The two of them lay on the wall and watched for a while.

These handsome soldiers were all tempered in battle and fire. They all have top figures and are impeccable.

Especially compared with some men who gain weight after marriage and have a big belly, they are all perfect.

But Jiang Rou still thinks that Zhou Chongshan is the most outstanding among them.

Zhou Chongshan's inverted triangle golden proportions of broad shoulders and narrow waist are one in a million.

Think about this.

Jiang Rou raised her red lips and smiled triumphantly.

Her man is indeed the best!

Perhaps it was because Jiang Rou's gaze, which fell on Zhou Chongshan repeatedly, seemed too hot.

The man in the distance raised his head.

His black eyes suddenly turned to Jiang Rou, and their eyes met.

Jiang Rou was a little embarrassed and blushed as she was discovered lying on the wall "spying on men".

She quickly withdrew her gaze, turned around and walked down from the wide bench.

Look back.

She noticed that Zhou Xiaohua had walked to the wide bench at some point.

The little girl looked up with great interest, and also wanted to stand on the wide bench to see the "beautiful scenery" outside the wall.

Those black eyes were full of curiosity.

After Jiang Rou walked down and stood steadily, she touched Zhou Xiaohua's head and advised her.

"This bench is too high. Xiaohua is still a child. If a child stands on it, he will fall down. It's too dangerous. Don't climb too high. Do you understand?"

After hearing this, Zhou Xiaohua nodded obediently.

But there was still curiosity sparkling in her big watery eyes.

Jiang Rou smiled faintly and would never tell a four-year-old girl the real answer.

To appreciate a man, you have to be at least sixteen years old... No! You have to be eighteen years old.

As we get along these days.

Jiang Rou increasingly regards Zhou Xiaohua and Zhou Xiaochuan as her own children, like their biological mother, and does not want them to grow up so quickly.

…

Outside the house.

With the cooperation of the men, a full truckload of bricks was quickly moved.

Next, use sand and cement, mix them together, and you can paste the wall piece by piece.

Many villagers on the island still live in mud-brick houses.

Being able to use bricks and cement like in the compound is already quite remarkable.

In the blink of an eye.

A square foundation was built and gradually took shape.

Jiang Rou was not idle at this time either.

I said before that I would make more green rice dumplings for everyone to eat.

Jiang Rou arranged it in the afternoon, so it can be used as a snack during the break. It doesn’t fill up the stomach and can also replenish physical strength.

For lunch, we still had steamed buns.

Zhao Guifen is an expert at cooking Northeastern cuisine. She has already agreed to help Jiang Rou. If the two of them make the steamed buns together, Jiang Rou will feel more relaxed.

But they hired people to build the house, and even if they didn't pay them, they couldn't really let everyone eat steamed buns and pickled vegetables.

That's too harsh.

Even if other people don't care, if this matter gets out, it will be bad for Zhou Chongshan's reputation.

So Jiang Rou still made preparations in advance.

She visited Lin Yulan yesterday.

Lin Yulan had previously been following Yang Hongping, going deep into the surrounding rural areas to do some mass work.

So she is the person in the compound who is most familiar with the surrounding villagers.

Jiang Rou asked Lin Yulan to buy a local chicken from the villagers.

A big, fat old hen.

Villagers usually keep them at home to lay eggs.

So even if I want to sell it, the price will not be low.

Jiang Rou bought it anyway.

Zhou Chongshan's allowance was high and his family had a thick savings, so it was no big deal for him to indulge himself occasionally.

Before noon.

The villager who wanted to buy the chicken brought the old hen that Jiang Rou had ordered, and killed and plucked the feathers according to Jiang Rou's request.

If it was a living hen, Jiang Rou really couldn't bring herself to do this.

The villagers were simple people, and even the blood from killing chickens was collected in small bowls and passed around.

After the chicken blood has coagulated, it can be used for cooking and should never be wasted.

Jiang Rou paid the money and thanked the villagers.

Then he went into the kitchen.

The dish she is going to make today is - braised chicken in waterless scallion oil.

When Jiang Rou went to the mountains to pick wild vegetables before, she picked up a lot of wild onions.

The green onions are fragrant and tender.

Jiang Rou made a lot of scallion oil and kept it so that she could make scallion oil noodles more conveniently in the future.

But there are still a lot of green onions left.

It just came in handy today.

Jiang Rou first washed the slaughtered hen, cut off some inedible fat with a knife, then placed it in a large basin and blanched it with hot water.

After being blanched in hot water, the chicken skin will shrink and tighten quickly, making it easier to color it during the later marinating process.

After a simple two minutes, pour out the boiling water.

Next comes the marinade ingredients, light soy sauce, dark soy sauce, oyster sauce, cooking wine, salt, and a handful of pepper. [Photo]

Jiang Rou had money in her Taoduoduo Mall account, so it was easy for her to buy some small ingredients.

Even if you just buy salt-baked chicken powder, you can still make it without anyone noticing.

But she feels that industrially prepared flour is not as delicious as the one she mixes herself, and she trusts her own craftsmanship more.

Then comes the pickling process.

The light soy sauce and dark soy sauce must be evenly spread on the surface of the chicken.

The whole process takes about an hour, during which you can turn the chicken over several times so that the color of the chicken will be more even.

While waiting for the chicken to marinate.

Jiang Rou and Zhao Guifen worked together to make layer after layer of steamed buns.

Once the steamed buns are put into the steamer, an hour will have passed, and now it’s time to prepare the chicken.

Pour a thin layer of oil on the iron pan.

Without waiting for the oil to heat up, put in some ingredients: diced onions, ginger, garlic, and most importantly, wild scallions.

There is no need to cut the wild green onions, just twist the long green onions into a knot.

All the ingredients are spread evenly on the bottom of the iron pot. [Photo]

After completing these, you can put the big hen down intact.

The chicken belly is cut open, the chicken legs are separated, and the inside of the chicken is completely attached to the ingredients on the bottom of the pot.

Then pour the sauce used to marinate the chicken into the iron pot.

That's it.

Just cover the pot, simmer over medium heat for thirty minutes and it's ready to serve.

Zhao Guifen watched Jiang Rou cooking. She saw her put the lid on the pot, wipe her hands, and look like she had accomplished something.

she asked in surprise.

"Sister Rou, aren't you going to let go?"

Jiang Rou said, "Don't let go."

"Ah?" Zhao Guifen was stunned again, and waved her hands hurriedly, "How can we not add water? The chicken will burn."

In Zhao Guifen's mind, it's like stewing chicken in an iron pot or stewing goose in an iron pot. Each dish needs a lot of water and is stewed with a gurgling sound.

In Jiang Rou’s production steps just now, she didn’t add any water at all.

Such a good big hen must not be wasted.

This is meat. It would be so painful if it got burnt.