God of Cooking, grilling skewers attracted the fairy beasts

Such a huge fish head was gone in front of those foodies in less than three breaths.

"You guys have finished eating, so now shouldn't you help me with something?"

Li Heng felt a bit overwhelmed when he thought about the thousand or so chicken feet in the ring that he still had to deal with.

If he relies on himself, there is no telling how long it will take. It would be faster to find someone to help.

"Master Li Feng, just give the orders."

As the saying goes: A man who eats someone's food shall be grateful, and a man who takes someone's favor shall be merciful. How could Lin Shiqi, who had just shown off her chicken feet, have the nerve to say "no"?

As for the rest of the people, they all followed Li Heng all the way from Xiaochufeng, and they were already used to helping in the kitchen.

"Please wash these chicken feet for me first."

Li Heng raised his hand, and the chicken feet fell like raindrops, "ping pong pong" into the prepared basin below.

One basin definitely couldn’t hold all the food, so two more basins were added.

"Oh, don't forget to add some salt."

While reminding everyone, Li Heng had already set up three large pots on the stove.

Fortunately, when Li Heng designed the stove, he reserved four stove eyes, which means he can operate four pots at the same time for cooking.

But today we only need three of them, which is enough.

Into one of the pots, add a little vegetable oil, then add sugar and stir-fry until sugar color appears.

After frying, scoop out a spoonful and pour it into a bowl for later use.

Divide the remaining one into three parts, and add similar amounts of sugar color to the other two empty pots.

Add more water to each of the three pots to dilute the sugar color, then put the chicken feet in to color them.

You can also add some ginger slices, scallions and cooking wine to remove the fishy smell.

After the water in the pot is heated, cook for about two minutes.

When the time is up, take out the chicken feet and put them back into the bowl.

At this time, the surface of the chicken feet is no longer as white as before, but has turned light yellow.

Add clean water to the basin and wash away the foam on the surface of the chicken feet.

This step needs to be repeated several times until the water from the last wash becomes clear.

"But, Uncle Master! Won't these chicken feet turn back to normal after washing?"

While Danning was doing what Li Heng taught him, he had some questions in his mind.

Having been with Li Heng for such a long time, he could still understand things like coloring chicken feet with sugar color, so he asked the question.

After applying color, wash it again with water. No, according to Li Heng’s request, it needs to be washed several times with water. Will the color really not fade?

"Don't worry, it won't happen."

Li Heng affirmed that under the action of high temperature, the boiling sugar color had already penetrated into the chicken skin and was not simply attached to the surface, so it would not be easily washed off.

Facts speak louder than words. After cleaning the tannins, it was found that the situation was just as Li Heng said.

"By the way, Brother Li Heng, you haven't told us what dish you are going to make?"

After washing the chicken feet, Lu Xiaoxiaocai belatedly remembered this question.

She could only determine that it definitely wasn't cola chicken feet.

"This time I plan to make tiger skin chicken feet. Don't worry, it tastes just as good as cola chicken feet."

Li Heng replied as he took out the washed chicken feet and drained the water.

"Now is the time to really use you."

After he finished speaking, he waved his hand and nine pairs of scissors appeared before his eyes.

He snapped his fingers again and placed the scissors in front of everyone.

"Help me cut the toenails of these chicken feet."

When cutting toenails, you must do it after boiling. If you boil them after cutting, the chicken skin will shrink significantly.

The chicken feet made in that way would not be in complete shape. Li Heng knew this little trick and would naturally avoid it.

Soon the sound of scissors clicking could be heard from the kitchen.

Everyone was working, except for one guy who didn't seem very happy.

"No, even I have to work?"

The goblin was a little confused and caught the scissors flying towards it. Although it was not a human, it received the same treatment.

Isn’t its professional role as a condiment?

It doesn't make sense to let the seasoning do the work. This seems to be different from the treatment we agreed on in the beginning.

It thought its role was to make a circle in the pot while Li Heng was cooking.

What is happening now is very similar to what happens when a black-hearted boss exploits his employees.

We were supposed to have two days off a week, but somehow it became a 996 day work week. Who can tolerate this?

So the goblins immediately protested.

Unfortunately, this is the Xuanwu Continent, there are no lawyers and no labor laws.

In other words, the goblins don't know the story of Zhou Bapi, otherwise Li Heng would have another nickname, "Li Bapi".

"It's okay if you don't want to do it. It will be ready soon and we will eat it. You can just watch from the side!"

Li Heng didn't even need to say anything, Lu Xiaoxiao on the side immediately retorted.

She is the princess of the Southern Border Demon Clan, and she is working honestly, but a mere nameless grass actually wants to be lazy.

As a senior foodie, it is very easy to control another foodie.

"No, no, no! I'll do it. Can't I do it? Hehehe..."

Sure enough, when the topic of eating was mentioned, the goblins’ enthusiasm was immediately aroused.

With so many people working together, more than a thousand chicken feet were processed quickly.

After cutting the chicken feet, you need to use a dry cloth or kitchen paper to absorb the moisture on the surface.

Li Heng can achieve the same effect without using these external objects.

Since this dish is not difficult to make, Li Heng decided to give Daning and Jiang Xueer a chance to practice.

Let two people each control a pot and follow Li Heng's steps.

Well, actually the main reason was that Li Heng wanted to be lazy, and guiding the two of them was just a side job.

"Put a little more oil in the pan and heat it until it is 50% hot..."

Li Heng gave oral instruction while doing it.

"Uncle Master, wait a minute, how do we determine whether the oil is 50% hot or 60% hot?"

Daning interrupted Li Heng's speech and asked humbly.

"Like this, insert a chopstick into the oil pan. If dense bubbles appear around the chopstick, it means the oil temperature is high enough."

Li Heng taught the two people a simple and easy-to-learn method, but he himself would definitely not be able to use it.

When the oil temperature is right, add the chicken feet and quickly cover the pot to prevent oil from splattering.

Fry over medium heat throughout the process, and remove the lid when you can no longer hear the crackling sound coming from the pot.

Use chopsticks to turn the chicken feet in the pan so that they are heated evenly.

After frying the chicken feet until golden brown, turn to high heat and fry for another ten breaths. Then remove from the oil and rinse with cold water again.

Next, you need to prepare some small ingredients, such as: onion, ginger, garlic, cinnamon, star anise, bay leaves, etc.

Pour a little oil into the pan, add the prepared ingredients above when the oil is hot, stir-fry until fragrant, then add appropriate amount of cooking wine and soy sauce.

Stir-fry evenly and pour in the soaked chicken feet. You can see that the surface of the chicken feet has become brown.

Add clean water to the pot to cover the chicken feet, and then add the sugar color prepared in advance.

After the water boils, turn to low heat and simmer for a quarter of an hour. Finally, turn to high heat to reduce the sauce so that the rich soup wraps the chicken feet.

Take it out of the pot and put it on a plate, no, put it in a bowl.

Hopefully no one sees this in the middle of the night!