God of Cooking, grilling skewers attracted the fairy beasts

Li Heng selected more than ten plump and juicy old coconuts from a pile of coconuts.

First make a small hole in the coconut and pour out the coconut milk inside for later use.

Then split the coconut and scoop out the coconut flesh with a spoon.

Li Heng and several apprentices were busy processing coconuts, but there were two guys next to them who were helping while keeping their mouths busy.

After opening a coconut, at least half of the coconut meat and coconut juice will go into the stomachs of the two little ones.

"Can you two eat less? If you eat too much now, you will just have to watch us eat later!"

Li Heng didn't care how many coconuts the two kids ate. He had plenty of coconuts in his hands anyway, so this could only be considered a friendly reminder.

"Yes!"

"Makes sense!"

The two little ones suddenly realized what was going on at the same time, suppressed the urge to continue eating, and started working seriously.

"Dig out the coconut meat and cut it into strips like I did."

After reminding the two little ones, Li Heng picked up the kitchen knife and continued his previous work.

Cut the coconut meat into coconut strips, one to make it easier to stew, and two to make it easier to pick up with chopsticks when eating.

Now that the coconut is ready, you need to prepare the chicken.

When making this dish, it is best to kill the chicken alive, because the taste of frozen chicken will be worse.

As everyone knows, the chicken prepared by Li Heng is stored in a storage ring, which is actually not much different from freshly killed chicken.

Take a few whole chickens out of the ring and chop them into chicken pieces, removing the large pieces of fat from the skin.

There is no need to blanch the chopped chicken.

Although blanching can remove blood and impurities in the chicken and reduce the fishy smell, it will also cause the chicken to lose some nutrients and flavor.

If you want to remove blood and impurities, you can simply wash it several times with clean water to achieve the same effect.

After the chicken is processed, you can start stewing.

In order to better ensure the original flavor, people usually choose to stew it in a casserole.

The benefits of using a casserole are naturally more than this. Compared with ordinary iron pots, the thermal conductivity of a casserole is more uniform.

This feature ensures that the chicken pieces and coconut meat are heated evenly during the stewing process.

This makes the soup more flavorful and the chicken and coconut more tasty.

So, Li Heng took out several clay pots that were slightly larger than Lu's small rice bowl and placed them on the stove.

Pour the coconut milk prepared in advance into several casseroles, and then add the chopped coconut meat strips.

If there is not enough coconut milk, you can add an appropriate amount of water to the pot. Some people do not add a drop of water when making coconut stewed chicken.

In fact, Li Heng thinks that there is not much difference whether to add water or not, because coconut milk already contains a lot of water.

Moreover, during the stewing process, some water will be evaporated.

After adding the coconut meat, add the chicken pieces to the pot last.

The chicken pieces must be put into the pot with cold water so that the blood remaining in the chicken can be forced out.

Don’t put too much chicken in each bite of the casserole. At least make sure the coconut milk covers all the chicken pieces.

The choice of seasoning is also relatively simple. A few slices of ginger and a little salt are enough.

Ginger can be put into the pot now, but it will take some time to add salt.

Adding salt too early will cause the chicken to lose too much moisture and become tough and dry.

Next, cover the casserole with a lid and bring the coconut milk to a boil over high heat.

After the pot boils, use a spoon to skim off the foam on the top.

The floating foam is the source of the fishy smell, so be sure to skim it off.

After removing the foam, cover the pot again and simmer over low heat.

If the fire is too big, too much water will evaporate and the stewed soup will become turbid, failing to achieve that clear and transparent effect.

The stewing time is best controlled between twenty minutes and half an hour.

If the stewing time is too long, the chicken will become tough, and if the stewing time is too short, the chicken will not be cooked through.

During the waiting time, you can also draw some sauce from the air conditioner so that you can dip the chicken in it later to make it more delicious.

When making this sauce, people usually add something called sand ginger.

Sand ginger is a cousin of common ginger. Its taste is not as spicy as ginger and it has a unique aroma.

Li Heng thinks that sand ginger might be more suitable for the two little ones who don’t like the taste of ginger.

Unfortunately, all he has now is ginger.

Take a few pieces of ginger and cut them into minced pieces, then cut some chili rings and put them into the bowl together.

Pour a few spoonfuls of soy sauce into the bowl. If you like coriander, you can add some chopped coriander. If you like chopped green onions, add some chopped green onions.

Finally, add a little black sour juice and stir, and a bowl of appetizing sauce is ready.

Calculating the time, only a few minutes had passed, just enough time to make another dish of stir-fried kelp shreds.

Fresh kelp does not need to be soaked, just roll it up directly, which makes it easier to cut it into thin strips.

When rolling, use a little force to tighten it to ensure that the kelp does not loosen.

Then cut it into thin strips of equal width. If the kelp strips feel too long, cut them shorter.

Don’t rush to fry the cut kelp shreds. Soak them in cold water for a while first.

This not only removes the fishy smell, but also makes it taste more crispy and tender.

After the kelp shreds are prepared, some side dishes are needed.

For example, if you want to increase the spiciness of chili peppers, it is best to use red chili peppers in order to better match them with the green kelp shreds.

Dishes with red and green colors will not look monotonous and boring.

Take a few red peppers, cut them into thin slices diagonally, and place them on a plate for later use.

Peel a few more garlic cloves and smash them with a knife.

The kitchen knife used by Li Heng was made by Tie Ming, and the materials used were all high-quality products, so there was no need to worry about the knife being broken.

Boil water in a pot, blanch the kelp shreds first, then heat up another pot and pour in oil.

Add minced garlic, pepper and dried chili segments and stir-fry until fragrant.

Next, add the kelp shreds and red pepper, stir-fry five or six times, and start seasoning.

Add the right amount of salt and soy sauce, and stir-fry over high heat without adding water. After the kelp aroma comes out, remove from the pan and place in a bowl. It doesn't look very tempting. After finishing the stir-fried kelp shreds, Li Heng hadn't rested for a few minutes, and the coconut stewed chicken on the other side was also timed out.

When you open the lid of the casserole, a rich coconut aroma hits you, mixed with the aroma of chicken.

The soup in the pot was very clear, which was the effect Li Heng wanted, but there was a layer of golden fat floating on the top of the soup.

These fats mainly come from the chicken pieces. If you don’t like greasy food, you can skim it off.

Then add a spoonful of salt to each casserole to season it. If conditions permit, you can also add a few red dates and wolfberries.

The amount of salt should not be too much, otherwise it will cover the sweetness of coconut milk. Adding a little salt is to enhance the umami taste and balance the sweetness.

Finally, cover the pot and continue to simmer for two or three minutes before serving. ...... I haven't eaten `(*＞﹏＜*)′