There was not much time for their passion chickens to absorb the flavor. Su Zifang used a duck-stack feeding, and the seedlings were drawn to facilitate growth cultivation, doubling the original seasoning, and adding five times the garlic powder.

The chicken with wine lees is very effective. All the chickens are like practicing drunken fist, and they are fighting around.

After removing the partitions of the chicken coop, Su Zifang deeply understood why people like the ancient and traditional sports of cockfighting.

It's too violent aesthetic!

Blood crowned ink feathers, golden claws and phoenix tails, and sharp-eyed and fragrant chickens move and dodge in a small space, with their wings slapped forcefully; pecking at each other, their sharp beaks are like short daggers.

For a time, there were a lot of fallen feathers in the chicken coop.

"It seems like I can make a shuttlecock for An Yan." Su Zifang remembered the scene of playing shuttlecock in Hanfu that he saw in TV series recently, and specially collected a handful of tail feathers.

"Willn't it be fun to play shuttlecock with your girlfriend in Hanfu made by her girlfriend?"

Su Zifang, who has only watched shuttlecock kicking exercises on TV, had a beautiful fantasy, and had never thought that he would become a machine for picking shuttlecocks.

After taking back the idea of ​​taking back the dog food, Su Zifang decided to make the fragrant chicken first and then say something else.

After all, completing the task is a long-lost harvest.

A high-level specialty, an A-level dish, and there may be upgrade benefits.

In the kitchen.

Everyone could see that Su Zifang was in a better mood today than yesterday, and while handling the chicken, he was humming a small song.

Mu Fei leaned closer and heard Su Zi humming tone and silently told Zhao Xiaoman and others: "Today is a good day."

Everyone: (o words o).

Zhang Zidan reviewed the calendar and frowned: "Good days? Is there anything special about today?"

Mu Fei:...

"I mean song, the song that Brother Fang hummed."

Everyone suddenly realized.

Kong Yan looked at Su Zifang and said softly: "What? Boss Su won the lottery?"

Zhao Xiaoman shook his head slightly: "No, Boss Su is not so lucky, and he hasn't seen him buy lottery tickets recently."

Zhang Zidan thought about it and expressed his opinion: "Maybe Boss Su has found the money?"

Ma Jiang glanced at Zhang Zidan and was a little weird: "Whose WeChat wallet has Boss Su picked up?"

Zhang Zidan:...

Well, I didn’t expect this yet. Now I’m paying for electronic payments and there’s no change for him to pick it up.

"What's the happy Boss Su?" several people said curiously.

"It should be that the new dish has made progress." Kong Yan glanced for a few seconds and said in a deep voice: "I was like this when I was studying new dishes before. I was so happy that I had a little breakthrough."

"What's wrong?"

"What do you mean?"

Looking at the confused look on the other people, Kong Yan couldn't help asking.

Mu Fei scratched his head: "Why do you feel sad if you can't cook good food?"

Zhao Xiaoman widened his eyes: "Is it difficult to study new dishes?"

Zhang Zidan yawned: "Is this worth being happy?"

Su Zifang happened to pass by with the seasonings. When he heard the three of them's thoughts, he showed a black question mark expression: "Are you all so talented?"

However, after looking at the speaker, he sighed secretly. This false genius is still a little worse than those of them.

After taking the garlic, Suzifang started a new round of making the 100-fresh chicken.

According to yesterday's research, Su Zifang has already conceived a direction to try.

Stir-fried, stuffed chicken, and pureed roast.

There are three passion chickens in total, all of which are fed from wine lees and seasonings. Now they still retain a little smell after being processed, which smells very attractive.

"Is this going to stir-fry?" Ma Jiang stood aside and watched Su Zifang cook, asking in a low voice.

"right."

Su Zifang skillfully cut the chicken pieces, took out the chicken oil and put it aside, soaked it in cooking wine and green onion and ginger water to remove the fishy smell, marinate for about five minutes, remove it and wipe it dry.

The vegetable oil was boiled and fryed in the pan, and the same effort was done before, but this time it was even more straightforward.

First fried, repeated fried chicken becomes crispy and refreshing.

Refresh the chicken oil again, and the oil temperature rises to 90% hot. Fry the pepper oil, and remove it when the pepper is golden. Then pour the fried chicken nuggets into the pot and stir-fry, mix and season with a little red rice water and chili water, and sprinkle with a handful of scallion and coriander.

Stir-fried 100% passion chicken, and serve!

Then comes the stuffed passion chicken.

Su Zifang chose an unpredictable ingredient, pig net oil and winter melon.

This time, the whole chicken was cleaned and wrapped with pig net oil. A spoonful of broth was poured into the chicken's belly. The whole chicken was sealed with pig net oil, stuffed it into the hollowed winter melon and started steaming.

Ma Jiang was a bit drooling when she watched this practice.

Su Zifang's dish combines various methods such as sautéing, steaming, oil sealing and stewing. It looks particularly complicated just by looking, not to mention what kind of deliciousness will be born after the spoonful of broth in the chicken belly is absorbed by the chicken.

The last one is puree, which is the legendary beggar chicken.

Su Zifang chose lotus pond mud and fresh lotus leaves.

First clean the chicken and wrap it with lotus leaves. Then evenly apply the treated lotus pond mud on the lotus leaves to wrap the lotus leaves into an ellipsoid, put it in a specially built oven, and buried under the fire.

After doing all this, Su Zifang finally breathed a sigh of relief and began to wait for the cooking to be completed.

According to his estimate, it takes at least one hour to roast passion chicken, and as for the stuffed passion chicken, it takes three hours to start.

So I took a leisurely sip of the tea.

Pooh!

Last night, I forgot it and it was so hard.

Just as I was about to pour it and take another cup, I suddenly remembered something and looked at Ma Jiang.

"Master Ma, let me ask you something? Can you still drink the tea overnight?"

Ma Jiang was stunned for a few seconds when she heard this question, looking at Su Zifang as if she was mentally retarded.

"Is it necessary to ask if you can't drink overnight water?"

"Can you drink the tea you made in the morning at night?"

"sure!"

Ma Jiang didn't hesitate at all.

Su Zifang smiled with a successful plan.

"That's all ten hours, and the temperature is even lower at night. Why can't you drink overnight tea? Can you drink morning tea in the evening?"

Ma ginger:...

Be a person!

Ma Jiang said that this was the first time he had encountered such a good problem since he became a technician.

But the person who said this was not only his boss, but also made a lot of sense, which made him unable to refute for a moment.

Pause, think, hesitate...

Su Zi's voice sounded again: "Don't Master Ma know?"

"Because it's summer recently, tea leaves will ferment in a cup and produce other substances, so it is not recommended to use overnight tea."

Ma Jiang exhausted her mind and found a seemingly reliable answer.

Unexpectedly, as soon as I left, I heard the sound of Su Zi playing the gangster: "But Is I using a thermos?"

Ma Jiang:!!!

"Your fried 100% fragrant chicken is about to be cold."

"Ah...yes, my chicken!"

Ma Jiang activated her ability to change the topic and successfully pulled Su Zifang back to Baixiang Chicken. At the same time, she secretly decided to check this problem carefully after going back.

Who knows why I have been unable to drink overnight tea for so many years!
Chapter completed!