Food starts with noodles

Aiye has many uses.

In addition to making qingtuan ciba, you can also make pancakes, make dumplings, steamed buns, croquettes, make green tea, etc. There are many ways to eat them.

Eating more mugwort leaves can help remove moisture and cold in the body and improve the body's immunity.

From this point of view, mugwort leaf is really a rare ingredient. My daughter-in-law chooses mugwort rice cake for health purposes, which is really the right choice.

The mugwort leaves don’t need to be blanched for too long, they can be taken out after the water in the pot boils again.

Wei Junming fished out the boiled mugwort leaves with a large strainer, rinsed them in cold water first, then stuffed them directly into the blender, added two spoonfuls of water for boiling the mugwort leaves, and beat them into a thin paste with a blender.

After stirring, it's time to knead the dough.

Wei Junming poured the glutinous rice flour that Xu Zhuo had brought into the basin, and then poured half of the glutinous rice flour into it.

Jiacheng noodles neutralize the stickiness of glutinous rice, so as not to make glutinous rice cakes too viscous and inconvenient to eat.

And after adding cheng noodles in it, the glutinous rice cakes made will have a luscious taste.

Listening to Wei Junming's explanation, Xu Zhuo felt a little antsy, so he started to make a face-to-face.

As for doing anything else, he probably won't.

But Xu Zhuo didn't give in to Wei Junming when it came to things like dough.

If you have skills, you can do whatever you want.

Before kneading the noodles, Wei Junming put some soft white sugar in the basin. The glutinous rice cakes made in this way taste sweet, and adults and children like to eat them.

Xu Zhuo poured the mugwort leaf paste that had just been whipped into the basin, and first used chopsticks to stir it into dough, and then kneaded it into a smooth dough.

The good dough is light green, it looks like those poisonous props in the game.

This made Xu Zhuo lose all interest.

I even wondered if Wei Junming made a mistake.

After kneading the dough, cover it with a layer of plastic wrap and set aside to proof.

Use this time to start preparing the filling.

The first is the most common sesame peanut filling.

Remove the outer layer of red coating from the cooked peanuts, then put them into a thicker bag, lay them flat on the chopping board, and roll them repeatedly with a rolling surface.

Crush the peanuts into crushed peanuts and pour into a small pot for later use.

Then crush the fried white sesame seeds and black sesame seeds in the same way, and pour them together with crushed peanuts.

Add white sugar to crushed peanuts, stir well with a spoon, and the sesame peanut filling is ready.

Besides this stuffing, Xu Zhuo also brought red bean paste stuffing, lotus seed paste stuffing and black sesame stuffing from the store.

Do it with these four fillings and it should be enough.

Stir all the fillings with white sugar, and when it's about the same time, start wrapping the glutinous rice cakes.

The glutinous rice dough that has been proofed in the basin is placed on the chopping board and kneaded into long strips, and then divided into small doses.

Squeeze the dough with your hands, hold it in the palm of your hand, first press out a hole in the middle, and then fill it with fillings, wrapping the fillings like glutinous rice balls.

Knead the dough into a ball with your hands, and a glutinous rice cake is ready.

It was indeed very simple to operate. After Xu Zhuo looked at it for a while, he went straight to it and wrapped it with Wei Junming.

The wrapped glutinous rice cakes are put directly into the cage drawer, and a piece of disposable non-stick steaming paper will be placed under each glutinous rice cake.

Because steamed glutinous rice cakes are very viscous, using this steaming paper can avoid the trouble of sticking to the cage cloth.

In addition, a glutinous rice cake and a piece of steaming paper will taste very good.

Soon, a cage of glutinous rice cakes will be wrapped.

Wei Junming boiled the steamer with high heat, then put it on the cage drawer, and steamed for 10 minutes on high heat, and the delicious mugwort glutinous rice cake was ready.

"Godfather, can this thing only be filled with sweet stuffing?"

Xu Zhuo found that the fillings prepared were all desserts, and felt that they would be greasy after eating them.

Unexpectedly, Wei Junming smiled and said: "This is the same as zongzi. You can put any filling in it. The salty ones wrapped in diced meat are also delicious. If you make salty glutinous rice cakes, remember not to put them in the dough. Sugar will do."

Xu Zhuo nodded and wrote it down.

Wei Junming opened the steamer, and a puff of steam rose immediately.

Mixed in this steam, there is the fragrance of mugwort leaves, and there is also a hint of sweetness in it.

It makes people want to eat as soon as they smell it.

But don’t be impatient to eat this thing, because the temperature of Ciba is very high, so you must be careful when eating it, otherwise it is easy to be scalded.

But you can’t wait for it to cool before eating, you must eat it while it’s hot, so that you can taste the delicious texture and taste of Ciba.

As Wei Junming said, he carefully took out the steamed glutinous rice cakes from the pot with a spatula and put them on the tray.

Then, he took a clean brush, dipped in a little peanut oil and brushed it on the glutinous rice cakes.

"Godfather, what are you doing with oil?"

Chapter 1046 Rice Cooker Stewed Chicken

Before Wei Junming could answer, Xu Wenhai, who had been packing up the ingredients beside him, suddenly interjected: "To keep the skin from drying out, to make the taste better, and to make it more attractive."

Xu Zhuo originally thought the last sentence was nonsense.

But if you take a closer look at the glutinous rice cakes that have been oiled, they look much brighter.

The appearance has indeed improved a lot.

But overall it is still a green dumpling, Xu Zhuo really wouldn't be able to eat it if he didn't know the whole production process.

Because, this color really makes people not have much appetite.

Of course, this is also related to the customs of the northerners. If it is replaced with elm money and the like, he will naturally eat happily and will no longer be entangled in the issue of appearance.

After the mugwort glutinous rice cake was brought out, several women outside immediately surrounded it.

Before Xu Zhuo greeted him, he began to taste the freshly baked glutinous rice cakes.

There is really a feeling of "you are not in the kitchen, you are the fastest to steal delicious food".

But think about these women, one is a grandma, one is a biological mother, one is a godmother, and the youngest is still his own daughter-in-law.

So Xu Zhuo wisely didn't complain, but went back to the kitchen silently.

Well, for your own safety, it's better to stay away.

If at this moment Chen Guifang opened his mouth to say that there are comments in the Weibo comment area...

Boss Xu is afraid that he will die suddenly during this Dragon Boat Festival.

When I came to the back kitchen, a new pot of glutinous rice cakes had been steamed.

At this moment, Wei Junming and Xu Wenhai are getting together, chatting about what kind of food is better for that rooster.

The dishes prepared by the back kitchen now include the Yuqian Shrimp, Dry Roasted Hairtail, and Stir-Fried Loofah that the old man is going to make; Wei Junming is going to make beer duck and dry-stir-fried beans.

When Xu Wenhai came here, he brought a few steaming bowls, which were steamed vegetables such as crispy pork, preserved vegetables, pork ribs, and steamed pork ribs. However, he was a little worried about what to do with the chicken in his hand.

The chicken nuggets are a bit unremarkable, and there are already duck nuggets, so making chicken nuggets is a bit repetitive, and it has to be made into a whole chicken.

But there are only a few kinds of whole chicken dishes, and the methods are very cumbersome and complicated.

Xu Wenhai didn't know which one to choose.

Seeing the excitement, Xu Zhuo came up with an idea without thinking too much: "Why don't we make bagged chicken, that's a whole chicken, and it looks good too."

Bag chicken is one of the representative dishes of whole chicken without bones in Shandong cuisine. Except for a small opening in the neck, the whole chicken has no incisions on the whole body.

After the whole chicken is deboned, stuff dried scallops, scallops, magnolia slices, tendons and other soaked dry products into the stomach, then tie the neck of the chicken, and then steam it in a pan.

Because the whole chicken is deboned, the whole chicken looks like a cloth bag used in rural areas, so this dish is called cloth bag chicken.

After Xu Zhuo said this, Xu Wenhai took a deep look at him.

This made Xu Zhuo curious: "What's wrong?"

Xu Wenhai sighed: "It seems that you really haven't seen the dish of bagged chicken, otherwise you wouldn't say that."

These words made Xu Zhuo even more confused: "Why?"

Xu Wenhai carried the disemboweled chicken and showed it in front of him: "The cloth bag chicken cannot be disemboweled, all the internal organs and bones come out from the neck. Make cloth bags?"

Xu Zhuo: "..."

I'm just making an immature suggestion, it doesn't matter to me whether I can do it or not.

But Xu Wenhai stuffed the chicken into Xu Zhuo's hands without hesitation: "Since you don't have much work, why don't you find a way to make this chicken. You can do whatever you want, but it's best to make a whole chicken."

After finishing speaking, he pretended to be very busy, took a handful of chives and pretended to choose onions.

Xu Zhuo looked at the neatly cleaned chicken in front of him, and was speechless.

As expected of a dear father, he would kick the child for things he couldn't handle.

He thought about it with this chicken, and decided to make a simpler one.

For example, the rice cooker stewed chicken is very popular on the Internet.

Even people who don't know how to cook can make this delicacy, and the operation is simple and easy to use.

Although we don't know how the final product will be, everyone knows that this is Xu Wenhai playing football, so even if it tastes bad, he probably won't say much...

Right?

Xu Zhuo took out his mobile phone, randomly searched for a tutorial on stewing chicken in a rice cooker, and started to make it.

It's already 09:30, so I have to hurry up and do it.

Although this delicacy is very simple in practice, it has a very important premise.

That is, the chicken must be marinated thoroughly.

When making a whole chicken, if it needs to be marinated, it will take more than three hours, so Xu Zhuo has to hurry up and marinate the chicken.

After marinating thoroughly, even if you don’t want to use a rice cooker, you can choose to steam the whole chicken.

The range of options is relatively wide.

It is relatively simple to marinate the chicken, but because of the rush of time today, Xu Zhuo had to loosen the thick part of the meat before marinating.

The so-called loosening is to use a loosening needle to pierce the chicken leg root and chicken breast several times repeatedly, and use the steel needle on the loosening needle to insert into the meat to make the chicken loose and have gaps.

In this way, the marinade juice can soak into the meat as soon as possible, which can speed up the marinating of the chicken.

However, there is a disadvantage of using a loosening needle, that is, the chicken will be a little loose.

But it would be too late to do otherwise, so Xu Zhuo had no choice but to do so.

Well, if it doesn't taste good, throw the blame to Xu Wenhai, and then make a fuss in front of Chen Guifang, saying that Xu Wenhai chatted with female fans in private messages on Weibo.

I believe that Chen Guifang's method will definitely teach Dad an unforgettable lesson.

After pricking the chicken with a pine needle, Xu Zhuo began to season it.

Put the rooster into the basin, first sprinkle some salt and rub the whole body of the chicken, then add soy sauce cooking wine, add some oyster sauce and a little dark soy sauce.

Then put in a large handful of shredded ginger and scallion knots made with chives.

Use scallion knots dipped in the sauce and start to smear on the chicken, carefully smearing the inside and outside twice, even inside the abdominal cavity.

This will allow the sauce to penetrate into the chicken faster.

But just smearing the sauce is not enough. If you want to speed up the marinating, you have to use other tricks.

For example, now, Xu Zhuo brought a food bag, put the chicken that had been smeared with sauce in it, and then poured in the sauce that was just used to marinate the chicken.

Then, he used a small household air extractor to suck out the air in the bag, so that the juice adhered tightly to the chicken.

Compared with the method of letting the sauce permeate into the meat after smearing, this method of immersing the chicken in the sauce is faster and better for marinating the chicken.

However, this method also has disadvantages.