One day, she accidentally discovered that the rabbit meat that Jessie and Peach, these two unreliable guys, had taken her to eat for the first time, which they claimed was chicken, was actually chicken.
But that shop also has rabbit meat, and there's a dish made with rabbit meat that tastes just like chicken, to the point that it's indistinguishable from the real thing. As long as no one says anything, no one will know.
Jessie and Peach initially lied to her and didn't give her real rabbit meat, probably because they were afraid she wouldn't be able to accept it, Yingbao guessed.
Having known each other for many years, and seeing that she hadn't reacted strongly to eating rabbit meat, the two of them deliberately tricked her into going to Sichuan, where she tasted a Sichuan specialty: cold-served rabbit…
So she often tricked Ye Mingchen by learning from them. There's a classic line that's very true: "One who stays near vermilion gets stained red, and one who stays near ink gets stained black."
Spending a lot of time with people of a certain personality can indeed pick up their habits. Either you'll become clingy, or they'll become clingy with you, with exceptions for those with strong willpower. (This doesn't mean you'll completely change. It means you'll pick up a small habit from them, like a clever trick; please don't be offended if you disagree.)
Back to the main topic:
Yingbao started going in and out of the kitchen with her mother Wang Yitong, grandmother Wang Cuihua, aunt Lin Wan, and aunt Zhou Xiayun.
Ye Yaozu and his three sons skinned the rabbit that had lost its head.
The scene is too bloody; use your imagination.
…………
To make cold-served rabbit, you first need to prepare the following ingredients: appropriate amount of cooking oil, dried chili peppers, scallions, ginger, garlic (essential), plus sesame seeds, peanuts, bay leaves, cinnamon, dried tangerine peel, Sichuan peppercorns, cornstarch, salt, chicken bouillon, pepper powder, five-spice powder, cooking wine, light soy sauce, dark soy sauce, broad bean paste, oyster sauce, white sugar, cumin powder…
Most of the spices were in the house, with only a few less common ones missing. Yingbao took them out of her spatial storage and added some to the empty spice jar.
Then, the identities of Grandpa, Dad, Uncle, and Second Uncle—whoever skinned the rabbits—were indistinguishable, and all the skinned rabbits were piled into a large basin.
Wang Yitong casually picked two rabbits and, together with her sister-in-law Lin Wan, cut them into small pieces, like rabbit cubes.
Zhou Xiayun went to the greenhouse in the backyard and picked some scallions, garlic, and cilantro. When she came back, she peeled off the outer skin, cut off the muddy ends with a knife, washed them, and started to cut them into slices.
Grandma Wang Cuihua was also busy boiling water on the stove in the kitchen, rinsing the rabbit pieces in the water to dry them.
When the rabbit pieces are almost cooked through, remove them from the water, rinse them, drain them, and marinate them. First, add salt, then a small amount of chicken bouillon, pepper, five-spice powder, appropriate amounts of cooking wine, light soy sauce, and dark soy sauce. Then add the scallions, ginger, and garlic prepared by Aunt Zhou Xiayun.
Next, add Sichuan peppercorns, bay leaves, cinnamon, hawthorn, and dried tangerine peel. After adding all the seasonings, Yingbao took out disposable gloves from her space while her mother and grandmother were covering for her. She started to turn the rabbit meat inside out, then outside, left, right, front, and back... until it was mixed and evenly mixed. This way, the rabbit meat could absorb more seasonings.
Why don't we use chopsticks?
Because chopsticks can't mix as evenly as hands. Only by perfectly combining the rabbit meat and seasonings, and mixing them evenly and appropriately, can the cold-served rabbit be made more delicious and tasty.
"Yingbao, did your master teach you this?"
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