Food starts with noodles

Then pull out the toe bones on the chicken feet, and then pull out the calf bones, so that a complete boneless chicken feet is ready.

Of course, the process is easy to say, but it is a bit troublesome to actually do it.

First of all, the bones are greasy, and the toe bones are very small, and they will stay on the chicken feet if you don't pay attention.

In addition, regardless of the pubic bone or the calf bone, there are tendons attached to it, so you must pay attention when pulling the bones.

Neither let the bones bring out the tendons, nor let the tendons catch the bones so that they cannot be pulled out.

But for experienced people, this is not a difficult task.

After all, the chicken feet have been cooked, and when they encounter tendons, they only need to be twisted a couple of times, and the bones will fall off naturally.

The last point to note is that the top of the calf bone of the chicken feet is considered to be the knee part of the chicken leg, and there is a whole piece of cartilage inside, which should be kept.

It is crunchy and crunchy when you eat it, not to mention how enjoyable it is.

"Xiaozhuo, when did you learn to take off the bone? It looks so proficient."

The reason why Wei Junming wants to help is naturally not because he really wants to spread dog food, he is just worried that his godson will not be able to do the steps of bone removal, so he came here to give advice.

Unexpectedly, Xu Zhuo's ability to debone chicken feet was comparable to that of a master of Sichuan cuisine.

This……

"Your grandfather taught you how to remove the bones so soon? It happens that there are ducks in the back kitchen, why don't you make a duck with eight treasures gourd at night?"

Wei Junming's proposal made Boss Xu, who wanted to pretend to be aggressive, suddenly lose his confidence.

Eight-treasure gourd duck is a high-end dish in Jiangsu cuisine, Shandong cuisine and Sichuan cuisine.

The method is very particular. First, the whole duck needs to be removed from the bones so as not to damage the duck skin, and then eight treasures are stuffed into the duck belly for cooking.

Not to mention this dish, just a whole duck without the bones can make Boss Xu hard to get down.

After all, this is a high-level knife skill that he has never been exposed to.

"I will debone the chicken feet. I have practiced it before. I am still a little unable to do the work of deboning the whole duck. Let's wait and do it later."

Xu Zhuo quickly refused, and then brought the topic to business.

Well, to be on the safe side, it's better not to talk about these, so as not to bring up the topic of collapse.

Wei Junming set up his own personality, so even if he wants to collapse, he can't collapse on his side.

The two of them were chatting, and they were quick to debone the chicken feet with their hands.

By four o'clock in the afternoon, ten catties of chicken feet had been packed.

All the chicken feet have been boned, leaving only the meat and tendons on the chicken feet.

Xu Zhuo made half of them into chicken feet with pickled peppers, and put the other half in a basket for hot pot at night.

Well, the scene of a family of four eating hot pot at noon made Zhou Wen, Li Hao, Sun Panpan and others very hungry, but they couldn't come to class at noon.

So the few people agreed that they would come over to have a big meal in the evening.

This kind of rainy day when the cold air falls, it is really good to eat hot pot and sweat.

Perhaps it was because they hadn't eaten hot pot for a long time, but the young couple Li Hao and Sun Panpan were a little bit flustered, clamoring for spicy hot pot in the WeChat group.

I also ordered to eat the buttery spicy pot filled with chili peppers.

Since the two of them both had the experience of being swollen lips when they were in Rongcheng, the hot pot tonight is still the mandarin duck pot.

It's just that the original clear soup pot bottom has been changed to a slightly spicy pot bottom.

Well, although a few people can't eat spicy food, it can't dampen their enthusiasm for eating spicy food.

Make a soup base with a slightly spicy taste, just pretend it's spicy and it's over.

"Mad belly, yellow throat, duck blood, goose intestines, fat beef, enoki mushroom, fish tofu...here I come! Today I want to eat spicy food for revenge!"

As soon as he entered the door, Sun Panpan had a heroic expression on his face.

What a kid who was tortured a lot by the school cafeteria, he even said things like eating spicy food for revenge.

As for Li Hao, without even saying a word, he followed the unique spicy taste of hot pot and came to the private room on the second floor.

"It's been less than half a year since I moved away. Is the food at school so difficult?"

Zhou Wen shook her head: "It has nothing to do with the cafeteria. It's mainly because I'm too busy to eat. I've already given up my internship, and I plan to do live broadcasting full-time after I get my diploma.

But the few of them have not yet reached the stage of internship, and they usually have a lot of courses, and they want to go to the provincial capital to visit you during holidays, so they usually seem very busy. "

After all the dishes are served, everyone starts to eat.

Although there are not many people today, half of them are students who are usually screaming with hunger, so the battle at the table is obviously much more intense.

While everyone was scrambling for the fat beef in the pot, Xu Zhuo got up and put some boneless chicken feet into the pot.

"I had nothing to do in the afternoon and made some boneless chicken feet. Half of them have been made into chicken feet with pickled peppers. I can eat them tomorrow at noon. The other half is now cooked in a hot pot. Let's see which one is delicious."

In fact, according to the degree of matching with hot pot, boneless duck feet are more suitable.

But today there is no preparation, and there is no sale here in Linping City. If you want to eat, you can only buy it online.

When Xu Zhuo fished the chicken feet out of the pot, he was still thinking about whether it would work to use the skill of deboning chicken feet on duck feet.

If possible, I can use my own boneless duck feet when I eat hot pot in the future.

Although it is convenient to buy, it is not very hygienic.

In particular, I have seen the video of many workers deboning chicken feet and duck feet by gnawing their teeth.

Looking back at that scene now, it still makes people retch unconsciously.

Ugh!

In terms of eating, it is more at ease to do it yourself.

The ones sold outside may have been made upside down.

The hot chicken feet in the hot pot taste very good, because they are cooked, so they can be eaten after 2 minutes of boiling.

After Li Hao finished eating the chicken feet in the Siwei spicy pot, he stretched out his chopsticks to pick it up from the spicy pot, but he only took one mouthful, and took a big gulp of Coke into his stomach.

Whether you can eat spicy food or not, you really can't pretend.

Boneless chicken feet are very popular, because not only does it taste spicy and delicious after cooking, but more importantly, it has a soft and crispy texture on the inside, which makes people unable to get enough of it.

After the chicken feet bottomed out, everyone chatted about eating boneless chicken feet with pickled pepper tomorrow at noon.

As a result, Yao Meixiang said: "It's fine for you to come and eat tomorrow, and I won't come over. The soy sauce garden is going to have a dinner tomorrow, and I have to eat there. I need to get in touch with the workers."

Yu Keke likes to join in the fun, so she asked curiously, "Mother, what are you planning to cook? Can we join in the fun?"

"The Northeast master our company hired is going to make stewed goose in an iron pot, and there are sticky bean buns. Anyway, there are several kinds..."

Chapter 881

In the early morning, Xu Zhuo woke up from the big bed in the hotel to the sound of rain.

He woke up Yu Keke who was sleeping soundly next to him, and the two of them started dressing and getting up together.

After washing up, Yu Keke snuggled into Xu Zhuo's arms, yawned, and walked towards the hotel's restaurant in a daze.

After eating the free breakfast provided by the hotel, she finally woke up: "Is it okay for us to go to the pickle garden for lunch?"

Although this girl likes to join in the fun, she always feels impolite to join the workers' dinner.

Xu Zhuo smiled: "We are also shareholders of the company after all, shouldn't we join in the fun?"

"Yes, I'm a shareholder, so we drove there after class at noon."

Xu Zhuo drove Yu Keke to the medical school. After watching the girl run into the teaching building, he turned around and headed for the forest park.

Last night, when Yao Meixiang said that he was going to make sticky bean buns, he was moved.

Sticky bean buns, this task is about to expire, you must not miss it.

Boss Xu proposed to come to Jiangyuan to see the process of making sticky bean buns on the grounds of making snacks for the old lady, and Yao Meixiang naturally would not refuse.

In order to prevent Xu Zhuo from being able to see the production process, she also specially called the chef and asked about the arrangement that the sticky bean buns would be made after eight o'clock this morning.

So today Xu Zhuo didn't dare to sleep in and drove over early.

After several days of rainy days, the forest park was full of fallen leaves, and there was no one in sight, making the environment look a little scary.

People unconsciously think of those scenes in horror movies.

But when the car turned to the gate of the pickle garden, it was a different scene.

I don’t know when a carport was repaired at the door, and there are [-] or [-] electric cars parked in it, and there are a few cars next to the carport.

The employees here go to work early enough.

Xu Zhuo parked the car next to the cars, then walked into the pickle garden holding an umbrella.

The yard of the pickle garden seems to have expanded a bit, and there are neatly arranged pickle jars and pickle jars everywhere in the yard.

In the depths of the yard, there was an extra row of simple iron houses, probably because there were not enough houses, so Yao Meixiang first temporarily built a dozen or so houses to make do with it.

The rain dripped on the iron house, making a ticking sound, covering up the voices coming from the air-raid shelter.

Xu Zhuo had just walked to the middle of the courtyard with his umbrella in hand when Hu Dabao suddenly came out with two banners.

"Lao Li, let the kitchen make some paste, this thing won't stick to the tape... Oh, Xu Zhuo is here, do you want to see it as sticky bean buns? Let's go, I'll take you to the kitchen."

After he finished speaking, he folded the banner in his hand and handed it to a worker inside, braving the rain without opening an umbrella, leading Xu Zhuo to the depths of the yard.

"Isn't it a dinner party? Why are you still hanging banners?"

"Hi! Isn't this what everyone wants to give Mr. Yao a surprise? The pickle garden has been established for a year. Everyone has a stable job and their income has increased a lot.

So after discussing with the workers, they decided to come over in advance to make arrangements. You have to keep it a secret, and you can't tell Mr. Yao, so as not to spoil it. "

Xu Zhuo nodded with a smile, Yao Meixiang took care of the pickle garden so vigorously, it was unexpected.

Thinking about it seriously, my two mothers are good at doing business, but the mother-in-law is like a little girl all day long.

Cough, it seems a little impolite to talk about the elders...

Hu Dabao seems to be doing well now, wearing fashionable clothes and an auspicious car key hanging from his waist.

Although the car is not expensive, compared with the electric car I rode before, it can be said to be a shotgun change.

Now that he has a bright future in life, he has become more confident and cheerful.

"This is our kitchen, Master Sun, you can make those sticky bean buns now."

A man in his 50s was sitting in the kitchen, smoking a pipe and using Douyin.

Seeing Xu Zhuo come in, he asked in fluent Northeast dialect: "You just want to learn our sticky bean buns in Northeast China, right? Then you have found the right money. I make sticky bean buns, which are popular in our ten miles and eight towns." Countable..."

Hu Dabao laughed: "Stop bragging, do it quickly, and call the two female workers to help you later, don't make any trouble during lunch."

Sticky bean buns are a very common delicacy in the Northeast. It originated from the Manchus and is a model of coarse grains and fine cooking.

In the Northeast region in the early years, every family would steam sticky bean buns every winter. The steamed bean buns were cooled and then frozen in the yard tank, which could be eaten all winter.

There are many ways to eat sticky bean buns.

It is usually eaten hot and dipped in sugar. The delicious, sweet and sticky texture and taste make many people in Northeast China dream about it.

In addition, the overheated sticky bean buns are made into small round cakes and eaten with oil. The taste is sweet and crispy, which is different from eating with sugar.

In the past, children were still willing to eat frozen bean buns in winter, which not only exercised their teeth, but also felt like eating popsicles.

If it is more complicated, it can also be eaten with fried soybean noodles, which adds a kind of fragrant bean flavor, which is another version of donkey rolling.

While busy with his work, the chef babbled on to Xu Zhuo about Dongbei sticky bean buns.

To make sticky bean buns, the most important thing is to make yellow rice noodles and make bean filling.

Xu Zhuo has come into contact with yellow rice noodles before, and this is what making donkey roll is.

However, the yellow rice noodles used in sticky bean buns have to be mixed with cornmeal. The more cornmeal, the harder the taste of sticky bean buns and the smaller the viscosity.

On the contrary, the viscosity will be larger and the taste will be softer.

As for the bean paste, it is steamed with red beans and sugar, but the shape of the bean should be kept, and it should be grasped and formed into a ball after it is cooled.