Dressed as a farmer's little cook, don't panic if she has a refrigerator

Chapter 331 No feast without chickens

When the sun began to set on the horizon, the ox cart arrived at the entrance of Gujia Village.

Shen Xiaoyu paid the fare and went home with Shen Xiaoli.

After both of them washed their hands and faces, Shen Xiaoli went to the yard to look at the chickens, while Shen Xiaoyu went to the kitchen to prepare the birthday dinner.

The chickens raised in the yard grew very fast under Shen Xiaotao's careful care.

In addition to doing housework and learning martial arts from Gu Beihe during the day, Shen Xiaotao would also go to the fields to help with Aunt Li.

Although the only work she can do is weeding, or sometimes following Aunt Li to the foot of the mountain to dig some wild vegetables.

The people in Gujia Village are not particularly poor, and there are few people digging wild vegetables. Most of them are refugees who have settled down later, so they are rare for free food.

Shen Xiaotao dug up wild vegetables, soaked and cleaned them according to the method Shen Xiaoyu taught her, and then chopped them up for the chickens to eat.

In addition to the melons planted with the seeds given by He Xiu, some vegetables were also planted in the small vegetable garden in the yard.

Shen Xiaotao will also pick vegetable leaves that have been eaten by insects and feed them to the chickens.

Shen Youfu will also help feed the chickens. He thinks that when the chickens grow up, they will become fragrant roast chickens.

He is very passionate about roast chicken.

Shen Xiaoyu promised to buy him roast chicken as long as he was obedient, so he was particularly obedient during this period.

He also helped chop all the firewood for cooking and stacked it neatly in the woodshed.

As soon as Shen Xiaoyu came back, he came to her to take credit.

Shen Xiaoyu agreed to make roast chicken for him, and he sat obediently at the door of the kitchen, eating crispy buns and waiting.

Shen Xiaoyu took out two chickens from the refrigerator, one for roast chicken and one for salt-baked chicken. Otherwise, only one chicken would not be enough for ten people.And considering that we are inviting the Gu family to dinner tonight, we can’t have too many or too many dishes on the table.

So chicken and fish are a must, as they are the most common meat ingredients here.

Chicken is the main event, as the saying goes, there is no feast without chicken!She started with the salt-baked chicken.

In the past, she would use a rice cooker to make salt-baked chicken, which was convenient and fast, but now that she doesn't have a rice cooker, she can use a clay pot.

She specially bought coarse salt from the shopping mall.

A chef friend of hers told her that coarse salt is needed to make salt-baked chicken.Although it is not impossible to use table salt, if the table salt is too fine and too salty, it can easily take away the fresh flavor of the chicken.

The combination of coarse salt and chicken can best bring out the umami flavor of the chicken, and can also absorb the moisture of the chicken, making the chicken skin more crispy.

Based on her pursuit of delicious food and respect for ingredients, she chose to spend more than ten cents on a pack of coarse salt.

As for the salt-baked chicken powder, if you don’t plug it in, there will be a few packets of it in the refrigerator that haven’t been used up yet, so there’s no need to buy extra ones as they haven’t expired yet.

She first wiped the cutting board clean, then pressed the chicken to break its collarbone and thigh bone, so that the whole chicken would become soft.

After pressing, she picked up a bottle of white wine, poured it on the surface of the chicken, scrubbed it, turned it over, poured about a spoonful of white wine into the belly of the chicken, and spread it evenly.

If you do this, the baked chicken will be particularly fragrant.

After smearing the white wine, use ginger slices to smear all parts of the chicken's back, breasts, and belly to fully remove the fishy smell.

She took out a bowl, put five spoons of coarse salt and two spoons of salted chicken powder into it, mixed them evenly with chopsticks, and then applied them to every part of the chicken.

Then stuff the chopped green onion and ginger into the chicken belly and marinate it aside for half an hour to allow the flavor of the ingredients to fully penetrate into the chicken.

(End of this chapter)