God of Cooking, grilling skewers attracted the fairy beasts

"Brother Li Heng, can we eat these on the chopping board?"

Li Heng put away four plates of duck stew in lotus sauce as soon as they were ready, but the two little ones stared at the leftover scraps he had cut.

"We just helped peel the shrimps, so consider these as our reward! Okay?"

The two little ones also knew that today was special, so they didn't just start eating the delicious food as usual.

"Well, eat! Eat!"

Li Heng waved his hand and replied casually that there was no use for him to keep these scraps that could not be put on the table.

After getting Li Heng's consent, the two kids took out their bowls, collected the duck scraps on the chopping board, and shared them aside.

The two of them were free, but Li Heng couldn't be idle, as there was a dish waiting for him to cook.

Snowflake Chicken Soup is a Sichuan dish that doesn’t really resemble Sichuan cuisine. The reason why it doesn’t resemble Sichuan cuisine is that the first thing that comes to mind when people think of Sichuan cuisine is “spicy”.

Of course Li Heng also understood that this was just a stereotype.

Just like, when people see a tall person, they naturally assume that he can play basketball.

When you hear someone’s last name is Zhuge, you would think that this person is very smart, because Zhuge Liang was so smart that he was almost a demon.

In fact, there are many non-spicy dishes in Sichuan cuisine, such as the "Snowflake Chicken" that Li Heng is going to make today.

In addition to not being spicy, the characteristics of this dish can be described in five words: eating chicken without seeing the chicken.

The key to Snowflake Chicken Nao lies in the word "Nao", which originally means mud and quagmire.

Using this word to name a dish, I believe it is not difficult for everyone to guess what the finished dish will look like.

Li Heng took out five whole chickens that had been defibrillated and gutted, and cut off the breast meat from four of them for later use.

The remaining one is used to make clear soup, because it will be needed in cooking later.

Next, the chicken breast needs to be processed. First, the white fascia on its surface needs to be removed.

Then he used the back of a knife to chop the chicken breast into meat pulp. It should be noted that this time Li Heng used the back of a knife to "chop" the meat.

It would be more accurate to say that he was pounding the meat rather than chopping it. The reason he did this was definitely not because he was bored, but there must be a reason for him to do so.

If you use the knife blade directly, the fascia inside the chicken breast will eventually be mixed into the meat, thus affecting the taste of the dish.

Therefore, when beating the meat, you must also carefully pick out the fascia inside.

Those who are more particular will put a piece of pig skin on the chopping board before pounding it, so as to prevent the wood chips on the chopping board from mixing into the meat paste.

However, Li Heng's chopping board is not an ordinary wooden board, so he doesn't need to worry about this problem.

"Da da da......"

Li Heng knocked it with a kitchen knife, then paused and started knocking again.

It took more than twenty minutes to turn the four chicken breasts into meat fluff.

Put the chopped meat into a bowl, add clean water to the bowl in small amounts several times, stirring while adding, until the meat becomes a paste-like minced meat.

Use a fine-mesh strainer to filter the minced meat again to remove the fascia that was not picked out cleanly and large pieces of chicken.

After filtering, start seasoning. Add four spoons of salt and two spoons of pepper into the bowl and stir well.

After doing all this, Li Heng took out ten eggs and beat them into a bowl. He still picked out the egg yolks and left only the egg whites.

Use a whisk to beat the egg whites into a foamy paste that can hold chopsticks upright.

Add the beaten egg paste into the bowl of minced meat and stir evenly. To prevent defoaming, you need to move a little faster during this step.

Take out an appropriate amount of dry starch and water, prepare a bowl of starch paste, add it to the basin, and stir evenly, because starch can increase the viscosity.

The work in the preliminary preparation stage is finished here, and now we will start the formal cooking process.

At this time, the chicken soup in another pot has also been cooked. Take out a bowl and add it into the raw chicken soup and stir.

This step can also be replaced by boiling water, but the taste is definitely not as good as chicken soup.

The reason for adding hot chicken soup is to increase the temperature of the chicken soup, so that the finished dish absorbs less oil and cooks faster while ensuring the tenderness of the chicken soup.

Take the wok, heat it up, pour in an appropriate amount of oil, moisten the bottom of the wok and pour out.

Add an appropriate amount of lard back into the pot and heat it up, then add the prepared raw chicken broth.

Stir-fry gently over low heat until the chicken becomes white and tender and the chicken nausea appears cloud-like, then remove from the pan and serve.

Take some dragon spine meat, cut it into rice-sized cubes, fry it in a pan, and then sprinkle it on the chicken broth as decoration.

Haven’t eaten it yet! ( ?? w ?? )?

This salty, tender and smooth snow-flake chicken soup is ready.

"Wow~ Brother Li Heng, this dish really looks like snowflakes!"

After the two kids finished eating the leftovers of the Lotus Duck Cube, they came to watch Li Heng.

"Doesn't it look good?"

"Uh-huh!"

"Want to eat?"

"Uh-huh!"

The two little ones thought that Li Heng wanted to let them have a taste first, so they nodded faster like chickens pecking at rice.

Li Heng did not look at the expectant eyes of the two little ones, but replied firmly.

"Haha, no!"

"You..., I knew it!"

Thinking that today is brother Li Heng’s birthday, the two kids decided to hold back for a while and keep things calm.

"Oh right! Brother Li Heng, what are you going to do with these egg yolks? Slurp~~"

Xiao Chi accidentally glanced at the bowl of egg yolks on the stove, and asked Li Hengdao with drooling.

"You reminded me that egg yolks can be used to make another dish."

"What? Do you still want to eat the egg yolk raw?"

As soon as Li Heng saw Xiao Chi's expression, he guessed what she was thinking.

"Hehe, is that okay? There are still so many left, it's okay for me to eat one, right?"

Xiao Chi stretched out a finger, indicating that she would only eat one.

"Okay! Then you are not allowed to spit it out."

Li Heng picked out an egg yolk and fed it to Xiao Chidao. The raw egg yolk had a faint fishy smell, and he certainly didn't want to try it.

"Ah woo~"

Xiao Chi nodded, opened his mouth wide and accepted the food from Li Heng.

"Is it delicious?"

After Xiao Chi chewed a few bites and swallowed the egg yolk, Li Heng asked curiously.

"Mmm, it's delicious!"

Xiao Chi grinned sweetly and nodded with satisfaction. Li Heng wasn't sure whether she was telling the truth or was just being polite.

Although Xiao Chi looked very cute when he smiled, the egg yolk stuck on his teeth was too much for Li Heng to bear to look at.

He quickly poured him a glass of water and asked Xiao Chi to rinse his mouth.

"Brother Li Heng..."

Just after he finished serving Xiao Chi, Lu Xiaoxiao next to him started calling him again.

"I know. How about giving you one to try?"

Before Lu Xiaoxiao finished speaking, Li Heng handed the egg yolk to her mouth and prepared a glass of water for her.

"Hehe, thank you Brother Li Heng!"

After saying that, Lu Xiaoxiao also swallowed the egg yolk in one gulp.

"Brother Li Heng, you just said you wanted to cook something with egg yolks, so what dish do you want to cook?"

After tasting the raw egg yolk, the two little ones' curiosity was satisfied. Then they were attracted by even greater curiosity.