MTL - Dali Temple Small Dining Room-Chapter 299 Spicy Chicken (1)

  Chapter 299 Spicy Chicken (1)

After eating the crispy pork belly pork meat, I felt astonished. I was sure to be "fired" for a period of time among the students of the Imperial College and the servants and officials of the Dali Temple. I got it from Zhuangzi today. Those few pieces of pork belly pork are not enough to make tomorrow's crispy pork belly, let alone anything else.

   Ji Caimai thought about it, and then changed the pork belly pork that was originally used to make braised pork into snacks. In this way, the ingredients for lunch are only some vegetables and chicken.

Wen Mingtang also felt that both the braised pork and pork belly pork used the same ingredients, and the "Second Senior Brother" suffered too much damage today, so it would be better to change the ingredients to share some of the pressure, so today's lunch is meat Chicken was used instead.

  The ingredients delivered by Zhuangzi are naturally fresh, and this chicken is no exception. Wen Mingtang brought a chicken that had just been slaughtered, and demonstrated it to A Bing: "Cut it into small pieces, which are smaller than when I first made a large plate of chicken."

  Then the chicken nuggets are really not big! Ah Bing gestured the size with his hands, turned his head and winked at the glutinous rice **** that were peeling peanuts behind him, and said, "Today, Master Wen's chicken dish is probably a delicate dish. This is a small piece...Masters Its mouth is so big, I’m afraid it can swallow several pieces in one mouthful!”

Tangyuan peeled the peanuts in his hand, raised his eyelids and glanced at him, pointed to a pile of dried chilies aside, and said, "Not only is it meticulous, I will cut off the dried chilis and remove the seeds later, and I heard from Master Wen that all of them will be added to the chicken nuggets." in the meat dishes!"

  A Bing heard this, and his hand for cutting the chicken froze immediately. He looked at the large plate of dried chilies in Tangyuan's hands, and instinctively gasped: "So many dried chilis went into the meat dishes?"

Tangyuan nodded and said, "Didn't everyone say that they can eat spicy food these days! I happened to use this spicy chicken to see if everyone can really eat spicy food." As he spoke, he sucked a mouthful of saliva .

  However, Master Wen said that this spicy chicken is a "less spicy" version compared to the authentic one. It has more chicken and less pepper, but it is more spicy than the dishes eaten by everyone in Dali Temple on weekdays.

  After the chicken at A Bing's place was cut and washed to remove the blood, Wen Mingtang added onion, ginger, starch, salt, pepper, wine and other seasonings to season the chicken, and finally sealed it with oil and put it aside.

While the chicken was being marinated, Wen Mingtang came to help the glutinous rice **** with the auxiliary ingredients, put the peeled peanuts into the oil pan and fry until fragrant, cut the peppers and sieved them to remove the seeds. After everything was ready, Wen Mingtang went to the pot and started Make this dish called spicy chicken.

  First pour the oil in the pan, put the marinated chicken pieces into the oil pan to set the shape and fry it again, then remove it and put it aside.

Then he started the pot again, and after adding pepper, green onion, and ginger, Wen Mingtang took the seeded dried chili in his hand, looked up at A Bing and glutinous rice **** who were eagerly watching her movements and memorizing the steps, and suddenly pursed his lips and smiled Laughing, said: "Are you ready?"

Prepare? what to prepare? The two of them stared wide-eyed, not knowing why, at this moment, Wen Mingtang shook his hand, and poured all the dried chilies that had been seeded into the oil.

  As soon as the dried chilies enter the sea of ​​oil, a large number of oil bubbles surge out like a tide, and along with the large number of oil bubbles, there is also a strong and extreme fragrance.

  The pungent and domineering aroma of pepper has been "tuned" by Wen Mingtang for more than half a year, and everyone is no stranger to it. But this is the first time I have seen such a large amount of chili colliding with the sea of ​​oil.

  The spiciness fully stimulated by the oil is extremely rich and overbearing, sweeping towards people, making people's noses itchy, and there is a faint urge to sneeze. Along with the spiciness, there is also white smoke rising from the oil pan.

In front of the stove, "wreathed in clouds and mist", it was like a "wonderland". A Bing and Tang Yuan, who had followed Wen Mingtang to memorize the recipes carefully, were so frightened that they retreated far behind the table and kept taking handkerchiefs Cover your nose and sneeze.

   This choking spicy taste, even Ji Caimai, who was settling accounts behind the takeaway stall, couldn't bear it a little. He even sneezed twice, and walked to the stage to take a look at Wen Mingtang, who was calm and unmoved in the "clouds and mist".

Wen Mingtang, who was obsessed with frying spicy chicken with a spatula in "Wonderland", seemed to have noticed Ji Caimai's gaze, and turned his head to look at Ji Caimai. Ji Caimai raised his thumb and made a "praise" gesture to her, and then turned immediately. I ran out of the public kitchen to get some air.

  Running out together, there is also A Bingtong glutinous rice **** who can't help it. Even with such a choking spicy taste, he can still be calm and composed. Master Wen is really a "chef style"!

  Seeing that everyone had retreated, Wen Mingtang had to shake his head. While continuing to stir fry, he added chicken and minced garlic and quickly stir-fried. Seeing that it was almost done, he finally added salt, sugar, peanuts, sesame seeds and other things out of the pot.

The spicy chicken that just came out of the pan is still steaming a lot, and there are even tiny oil bubbles on the surface of the golden chicken nuggets. Peanut petals are interspersed in it, and white sesame seeds are dotted in it, enveloping the surface of the golden yellow chicken nuggets with fine oil bubbles, which brightens the eyes of the beholders.

Because it is a dish fried in a wide range of oil, the surface of the ingredients is covered with a layer of attractive oil, which makes people's index fingers move just by looking at it, not to mention the aroma of chicken, chili, sesame and other spices that are thoroughly stimulated up.

  Just now, Ji Caimai and A Bing were forced to retreat outside the public kitchen by the strong and choking oily fumes, but Wen Mingtang ran back when he stir-fried them with a shovel.

  By the time Wen Mingtang put the spicy chicken out of the pot, the three of them followed Wen Mingtang and stared at the spicy chicken on the plate.

  When Master Wen made this dish, he said it was a very spicy dish, but now that it's out of the pot, it's really so! The word "spicy" comes first, followed by "spicy". The spicy taste really makes people salivate. They are afraid of the pungent spicy taste, but they are drawn to get close to it because of the strong spicy fragrance.

It's not that he didn't notice the three eager gazes around him. Wen Mingtang pursed his lips and chuckled, set out three small plates of spicy chicken, and after putting coriander on them, he handed them over and said, "It's still early, but today we are You can have lunch first."

  Cooks seldom eat on time. They are either ahead of the crowd or behind the crowd. Usually they eat more often after the crowd. Today, everyone is hungry, and the spicy chicken tastes the best when it comes out of the pan. Since the time is enough, Wen Mingtang will not treat his stomach badly.

The "spicy chicken" on the white porcelain plate in front of you is piled up into a hill. At a glance, there are more golden chickens than red peppers. The less spicy "spicy chicken" has this advantage. Looking for chicken in the pile.

  Wen Mingtang raised his chopsticks and grabbed the spicy chicken on the plate.

   Today is the new year, let's make a "booming" spicy chicken and wish the cuties a prosperous new year in advance!

  (end of this chapter)