Chapter 1102 Beggar

The expression of being filial to his disciples and being slightly distressed almost made Wen Shengchen, who was very indifferent to his temper.

The next day, Chaoxi asked with a bitter face, "Sister, I'm almost crazy where you found Ye Lizi. Master said that I have been envious of Uncle Dongsheng for having an apprentice to respect Ye Lizi."

After Xiaolu was almost attacked by two people last time, Chaoxi completely decided to learn a craft and earnestly become a disciple.

So the master mentioned here is Wen Shengchen.

Ke Baijia really dared to give Dongsheng pears to see them before seeing them.

Just pointed in one direction.

After working hard day and night, they avoided people and picked several pears and went back. Wen Shengchen first happily gave them to Dongsheng, and then the two of them took a bite of the pears, which was a bite of unprepared attitude.

As a result, the sour and bitter magical smell made the two of them vomit.

Leave it all day and night to touch your head. Could it be that the pears picked by Sister Jia Jia are particularly delicious?

I saw this size yesterday, but I didn’t see two people like this.

Dawn and night, I went to complain to Xiaolu.

But Xiaolu also said that the pears my sister gave her today were delicious, and she also shared ones that she hid and prepared to eat slowly for him, so he had nothing to say.

Forget it, behave like your hands are smelly.

Yes~ It's really delicious.

When the two good friends were out together, Ke Baijia was thinking about making the number one Su cuisine.

Beggar chicken.

Oh, also called the rich chicken.

The most primitive method is to make the chicken that does not bleed or pluck hair. The smallest button is used from the chrysanthemum behind, take out the internal organs and wash it clean, and then apply seasonings. At this time, prepare the "excipients" outside, mix yellow mud and water to make a sticky mud to coat the chicken, and it will penetrate into the root of the chicken feathers. Then wrap the ball with lotus leaves, dig the hole and put the ball in, and then fill the hole. At least one finger-long position on the ground. Make a bonfire on the ground. Don't set it too big. Wait until the fire is naturally extinguished and cooled. Then dig the chicken out, pry open the mud, and the chicken feathers will fall off, and you can eat it.

After reading it, Ke Baijia looked in doubt.

Are you sure you can eat this?

Why not lotus leaves first?

Ke Baijia, who already has a modern kitchen, feels that this approach is really incompetent.

Fortunately, this is a historical introduction. Later, there is a more stable and hygienic approach to betting on Sucai beggar chicken.

Ke Baijia looked at it for a while and started making it. He added the flour to cooking wine and made dough. This dough will be used instead of mud.

Wash the three yellow chicken, add seasonings and various spices to marinate.

At this time, she had an idea, and there was actually yellow mud nearby. Otherwise, she would make a more hygienic and improved original version?

Kebaijia took the ingredients locally. While the chicken was marinated, she went to get the yellow mud. The lotus leaves were picked from the landscape area of ​​the Space Mall. After washing, they were placed next to them for later use.

I chose another chicken to marinate, and then I had two chickens.

After marinating, you need to add stuffing to it, because Sucai’s name is also called Fugui Chicken. Later, after improvement, some stuffing will be stuffed into it.

After stuffing the filling, she completely followed Su Cai's method and wrapped the chicken's body with pig net oil. Then she wrapped the chicken with lotus leaves scalded in boiling water. At this time, she broke the dough, wrapped the lotus leaves, and baked it in the oven. It took two hours. She looked at her watch and then she could come out to make the real beggar chicken.

(End of this chapter)
Chapter completed!