After nuclear sewage, I can hear the voices of plants

34

Chapter 34 "White-Cut Chicken"

  Grabbing the chicken head, Jiang Yan cut open the chicken neck with a knife, and a deep and bright red color instantly flowed out. Looking for the right opportunity, Jiang Yan instantly picked up the porcelain bowl on the side and hung the chicken upside down. , containing the chicken blood that then flowed out.

  When killing a chicken, the blood must be drained out, otherwise the meat will taste unpleasant and there will be some fishy smell that is difficult to remove.

  Originally, these chicken blood had no effect on Jiang Yan, but now it was completely different. Jiang Yan, who was short of supplies, wanted to use it everywhere, and wasting food was an absolute no-no.

  After hanging upside down for a moment, Jiang Yan carefully brought the chicken blood to the stove, and then poured the boiled hot water into the iron basin.

  Use boiling water to pluck hair, just like the doggerel in childhood.

  Goose, goose, goose, bend your neck and cut it with a knife.

  Pluck the hair, boil water, and stew the goose in an iron pot!

  Put the whole chicken into the hot water, Jiang Yan takes out the water ladle and pours hot water on the chicken continuously. The temperature of the hot water will make it easy for Jiang Yan to pluck out the chicken feathers, and the treatment will be cleaner.

  After boiling water to remove the feathers, Jiang Yan threw the chicken feathers into the fire pit in the chicken coop, then picked up a bucket of hot water and poured it into the pot again.

  The preparation of boiled chicken is relatively simple. In the eyes of ordinary people, it is no different from boiling it in boiling water. What you eat is the original taste of chicken.

  Put some green onion and ginger into the pot, cover the pot with ginger smoke, and then sit aside.

  Taking out a kitchen knife, Jiang Yan opened up the chicken and took out all the edible internal organs such as the chicken heart, chicken liver, and chicken gizzards, and then threw the remaining internal organs into the fire.

  Jiang Yan had finished processing here and the hot water over there had been boiled. Seeing this, Jiang Yan brought a bucket of cold water and put it aside, and then put the treated chicken into the hot water.

  After boiling the water for dozens of seconds, Jiang Yan took out the chicken and put it into the cold water on the side to cool down. This will make the chicken more delicious.

  Regarding such details, Jiang Yan, as a chef, still abides by the method.

  After running through the cold water, Jiang Yan took the chicken out and put it into the hot water again.

  This time, its about cooking the chicken.

  The green onion and ginger put into the pot will remove the peculiar smell from the chicken, but most of the green onion and ginger have been planted in the backyard by Jiang Yan. This use is considered a relatively luxurious one for Jiang Yan.

  While waiting for the chicken to be cooked, Jiang Yan picked some green onions and ginger, chopped them finely, and put them into the chicken blood he had just collected.

  Pour some hot water from the pot into the chicken blood, Jiang Yan sprinkles some salt flowers into the chicken blood, then takes out the steamer, puts it in the pot and starts to steam the blood cake.

  This kind of blood cake is a relatively primitive method in the north. It usually uses pig blood and some thirteen incense. However, Jiang Yan does not have many seasonings at the moment, so everything can only be kept simple.