Chapter 42 Gongzi Yuan

Author: Tang Yasong

Chapter 42 Gongzi Yuan

Although busy, Chu Yunmeng still found time to finish the remaining two pheasants for Zhuang Ming.

Because spring is coming, even if there is an ice cellar to keep it cold, the taste of wild pheasant meat will be very bad if you don’t eat it.

At that time, Zhuang Ming sent a message to bring someone over for dinner and asked him to find a relatively quiet and independent space.

Chu Yunmeng looked at the lobby with limited seats and no privacy, and sighed.

It seems that in addition to dining in, we have to consider adding some private rooms. Only in this way can we meet the increasingly diversified needs of diners.

There will be no way to find it for a while, so I will have to make do with the living room.

Thinking of this, he deliberately turned to the house next to Yunmengju, put away the clutter that had not been put away for a long time, and decorated the table in the living room. Then he returned to the kitchen of Yunmengju and started preparing for today.

banquet.

She calculated and found that although two-thirds of the soy sauce and fish sauce purchased from the system were left, there were still very few chicken dishes left.

After all the calculations, I can only make two dishes: soy sauce chicken and glutinous rice chicken, and the latter dish has to be the most streamlined version.

The first time Chu Yunmeng ate glutinous rice chicken was when she was an intern in Guangzhou in her previous life.

I was a poor student at the time, so I was naturally trying to save money. In addition, I just had an internship, so I didn’t have much to think about, and I didn’t have anything to do to satisfy my appetite. So I basically made do at small stalls outside.

Steamed buns, corn, snail noodles, rice rolls, barbecued pork... they are all convenient foods that can be bought on the street for about ten yuan.

But her favorite is the glutinous rice chicken.

At that time, she came back from working overtime at the internship unit. Before she could even walk back to her apartment, she was so hungry that she couldn't bear it.

So I casually bought a glutinous rice chicken wrapped in lotus leaves from a roadside food stall.

It was said to be glutinous rice chicken, but it was actually mainly glutinous rice, with only one or two pieces of chicken. But she was very satisfied with that meal.

Open the lotus leaf bag, and you will find red carrots, green peas, and golden corn sprinkled among the sauce-colored glutinous rice, which is particularly beautiful.

Chu Yunmeng was immediately attracted by the eye-catching color combination and hurriedly took a bite, her tongue was so hot that it trembled.

After turning it around in his mouth several times, Chu Yunmeng finally swallowed the glutinous rice chicken in his mouth. It was so delicious!

In addition to the tender chicken pieces, she clearly felt that there seemed to be milky white stuff in the piece she just bitten, which seemed to be lard pieces.

With the help of soy sauce and the eye-catching lard cubes, the taste is tender and smooth, with an indescribable mellow aroma.

Since then, glutinous rice chicken has become Chu Yunmeng's favorite snack. But after leaving Guangzhou, he has never eaten anything so delicious.

Nowadays, don’t even think about making glutinous rice chicken, carrots, and corn.

As for peas, I encountered them when I was in the Wild Beast Forest, but I was in a hurry down the mountain and didn't have time to transplant them - the cold winter weather was not suitable for transplanting either.

That's all, let's make do with it. At least the milky white one is made from lard or barbecued pork, so we can still learn from it.

After savoring the glutinous rice chicken for so long, considering the cooking time, she chose to make the soy sauce chicken first.

Cut half of the pheasant that has been dried and washed into pieces, but the skin is still attached to maintain the complete shape and facilitate pickling.

After processing, marinate the chicken with salt and soy sauce for an hour.

When the time is almost up, pour oil into the copper cauldron, sauté the chopped scallions until fragrant, then add the soy sauce chicken juice used to marinate the chicken.

Then put the whole marinated chicken into the pot and add water until the chicken is submerged.

Cover the copper cauldron with a lid and cook over slow heat, turning the chicken body over every few dozen seconds so that all parts of the chicken body can be colored and flavored.

After cooking like this for more than a quarter of an hour, when the chicken body turns into a sauce color, add a small spoonful of sesame oil, cover it and cook for another fifty rests.

Then remove the heat and continue to immerse the chicken in the soup for another fifty seconds, and a bright-colored soy sauce chicken is ready.

Then use some small dishes to fill up the soup and eat as you go.

It’s just that people nowadays seem to have a hard time understanding this name. What should it be called? Then roast chicken with soy sauce?

Really unable to think of a better name, Chu Yunmeng could only leave it like this for the time being and busy making glutinous rice chicken.

Chu Yunmeng first soaked the glutinous rice. After soaking, he reserved a little water, then poured in an appropriate amount of soy sauce and an appropriate amount of lard, and steamed it for more than a quarter of an hour.

The purpose of adding lard and soy sauce is to allow the glutinous rice to better absorb the sauce and oil, making the color brighter and more delicious.

While steaming the glutinous rice, Chu Yunmeng poured oil into the copper cauldron, sprinkled in an appropriate amount of dogwood powder, and then added boneless chicken thighs and stir-fried.

Stir-fry until the chicken changes color, add chopped green onions, soy sauce and salt, stir-fry until cooked, then remove from heat.

Then mix the fried chicken pieces with the soup, the barbecued pork slices prepared earlier, and the steamed glutinous rice, and put them into the washed lotus leaves.

Before wrapping the lotus leaves, Chu Yunmeng dug out a small piece of lard with a small spoon and stuffed it into the center of the glutinous rice wrapped in lotus leaves.

After wrapping a dozen lotus leaves in this way, put a dozen wrapped glutinous rice chicken pieces on the basket, boil the water over high heat, then turn the heat to medium heat, and steam for another quarter of an hour.

After the two dishes were cooked, another thousand points were added to the system, which now stands at 64,500 points.

The dishes are ready and Zhuang Ming has arrived.

Next to him was a younger man.

I saw that his face was as bright as the bright moon, with handsome eyebrows and slender eyes. He had the elegance and elegance of a southern man. However, his face looked a little pale.

Chu Yunmeng stepped forward to guide the two of them to the living room next door.

Who would have thought that as soon as he stepped forward, the jade-faced young man was shocked when he saw him, and then a trace of ecstasy flashed in his eyes. He quickly stepped forward and grabbed Chu Yunmeng's hand: "Meng'er, so you are here! Make it easy for me to find you.

!”

The urgency of the words and the strength made Chu Yunmeng panic.

"Sir, you have admitted the wrong person!" Chu Yunmeng struggled to break away from the other party's hand and shouted loudly, his face turning red.

Seeing that the situation was a little out of control, Zhuang Ming quickly stepped forward and grabbed the jade-faced master: "Brother Yuan, are you mistaken? How could Miss Yun be..."

Before he could finish speaking, he was interrupted by the hand raised by the jade-faced young master.

"How is it possible, how could I mistakenly identify her?!"

Just as he was about to stretch his hand towards Chu Yunmeng again, Chu Yunmeng suddenly thought out of his wits and snatched the tray from the hands of Atian who had just finished serving the dishes and passed by, and raised it fiercely in the direction of the young master.

"Sir, I've never seen you before! What on earth are you doing? Don't blame me for being rude if you act recklessly again!"

At this moment, Chu Yunmeng could not think about the identity of this young master at all, nor could he think about the consequences of his actions.

It was just the instinct of remembering her past life that made her refuse any touch from a strange man, especially a rough touch - even if the man had a nice face.

Seeing Chu Yunmeng's rude action, the jade-faced young man opposite him was stunned for a moment, and then he smiled bitterly like a hysterical person waking up: "Yes, you are not her. You are so rude, how could you be her..."

After saying that, he walked outside Yunmengju in despair.

When I read other people's articles, I always feel that what I wrote is scumbag... I always want to overthrow it and start over.

Continue to shamelessly ask for recommendation votes and favorites
Chapter completed!