The chickens and ducks have been thoroughly cleaned.
Yun Zhizhi rolled up her sleeves and stared intently at the twenty chickens laid out in front of her.
She plans to turn all these whole chickens into incredibly delicious salt-baked chicken.
Meanwhile, there were a dozen plump ducks nearby, and Yun Zhizhi decided to turn them into fragrant beer duck.
Beer is an essential ingredient for making beer-braised duck.
However, beer, as a unique condiment, was certainly not available in the backward ancient times.
Fortunately, she received the reward of "freedom to use condiments." She had just secretly approached Little Winter Melon and successfully traded it for several bottles of beer.
At this moment, Yun Zhizhi turned to look at He Yang, who had just finished peeling a pumpkin not far away, and shouted loudly, "Lazy Yang, come and lend a hand!"
Hearing the call, He Yang looked up and replied, "Okay!"
After saying that, he quickly walked to Yun Zhizhi's side.
Before the whole chicken is officially marinated, it needs to be fully marinated with five-finger peach salt-baked chicken powder to allow it to absorb the flavor.
However, before that, Yun Zhizhi had one more thing to do.
She deftly lifted a pot of boiling water and carefully poured it evenly over the chicken skin.
It was as if they were giving these plucked chicks a comfortable hot bath.
Seeing this, He Yang looked puzzled and couldn't help but ask, "Boss, these chickens were already cleaned a long time ago, why did you rinse them again with hot water?"
Faced with He Yang's question, Yun Zhizhi smiled slightly and confidently explained, "You don't know this. If you want the chicken skin to have a crisp and refreshing texture, then this step is crucial!"
After saying that, Yun Zhizhi continued what she was doing.
After completing this crucial step, she began to methodically and evenly sprinkle an appropriate amount of salt-baked chicken powder onto the chickens.
Next, some mellow wine was poured in, and finally, bright green scallion segments and golden ginger slices were added.
"Lazy Yangyang, now it's your turn to show off your skills! Quickly spread these sauces evenly on each chicken."
Be meticulous and thorough, ensuring that every part of the chicken is fully coated with the rich sauce, inside and out.
He Yang immediately straightened up, patted his chest, and confidently assured, "Boss, don't worry! Giving chickens a 'bath' is a piece of cake for me."
Later, he will definitely use all his skills to give these twenty chickens a thorough and enjoyable massage.
Simply put, it's about scrubbing them vigorously!
Seeing He Yang's enthusiasm, Yun Zhizhi couldn't help but grin, revealing a row of clean, white teeth, and teased:
"Alright, if you perform well later, I'll save you a super big chicken leg as a reward."
"Thanks, boss!"
He Yang was so excited he almost jumped up, his eyes fixed on the chickens waiting to be processed.
He could almost see that fragrant, juicy chicken leg beckoning to him.
Yun Zhizhi plans to teach Chef Meng how to make two meat dishes: beer-braised duck and braised beef brisket with potatoes.
Pointing to the several large plates of freshly blanched duck pieces in front of her, she methodically instructed, "Chef Meng, now pour all these duck pieces into the hot pot and stir-fry them slowly."
"Remember to keep turning them until all the moisture has evaporated and the duck meat is seared to an appealing golden brown, rendering out some of the duck fat."
"knew!"
Chef Meng readily agreed and quickly began to follow Yun Zhizhi's instructions.
In no time, with the crisp sound of the spatula hitting the iron pot, the originally wet duck meat gradually became dry, and a faint aroma of meat began to fill the air.
When the duck meat was almost cooked, Yun Zhizhi took charge herself, skillfully picking up the cooking oil bottle and pouring an appropriate amount of oil into another hot pan.
Immediately afterwards, she quickly grabbed a few pieces of sugar and put them into the pot, simmering them over low heat until the rock sugar completely melted and turned caramel color.
Then, without hesitation, she poured in all the already stir-fried duck meat and quickly stir-fried it, so that each piece of duck meat was evenly coated with a beautiful layer of caramel coloring.
"At this point, you can add garlic cloves, ginger slices, dried chili peppers, star anise, cinnamon, and bay leaves."
As soon as the aroma wafted out, Yun Zhizhi quickly poured beer into the duck, making sure it covered the meat.
Not a single drop of water was added throughout the entire process.
"Finally, add salt, soy sauce, oyster sauce, dark soy sauce, and pepper, and simmer over low heat for half an hour, and you're done."
The method for making braised beef brisket and potatoes is similar to that for beer-braised duck, and Chef Meng learned it with ease.
Next, it was Yun Zhizhi's turn to cook on her own.
In just half an hour, she prepared four delicious dishes: stir-fried beef with yellow peppers, Kung Pao chicken, stir-fried pork intestines, and spicy shrimp.
Throughout the process, a large number of people gathered around the stove.
They gazed at the delicious-looking and fragrant dishes, swallowing their saliva countless times.
Moreover, every time Yun Zhizhi cooks a dish, they would excitedly shout and cheer.
Apart from the vegetarian Master Xuanzhen.
While everyone else was shouting and yelling, he was making indifferent "eh eh" sounds not far away.
Master Xuanzhen watched Yun Zhizhi skillfully bustling around the stove, and his usually calm heart finally couldn't contain itself any longer.
So he took a step and slowly walked up to Yun Zhizhi, asking, "When are you finally going to start cooking vegetarian dishes?"
His stomach was already rumbling with cravings.
I also secretly tried some cold fern root noodles and cucumber salad with wood ear mushrooms and peanuts.
But to his surprise, the two cold dishes became more and more appetizing the more he ate them.
This made him even hungrier.
Yun Zhizhi didn't turn her head, her hands still moving: "Master Xuanzhen, don't rush! After the rice is cooked and the meat dishes are almost done, I can start stir-frying the vegetables."
Actually, for her, stir-frying vegetarian dishes doesn't take too much time.
Moreover, she had already planned ahead; as soon as the vegetarian dishes were cooked, she would immediately head to the Haibei District Wharf.
Otherwise, if the stir-fried vegetables are left to cool down for too long, the taste will be greatly diminished.
While Yun Zhizhi and the others were busy in the kitchen, the Haibei District Wharf, located in a remote corner, gradually became lively.
Besides the construction workers who continued to work diligently as always, some ordinary people also gradually appeared here.
Among these people, the first to arrive were martial arts masters from Lishan Academy—Rong Yidao, who was jokingly called "Big Fool" by everyone, and Rong Erdao, who was called "Second Fool".
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