The arrival of Chen Yan and others immediately added a new force.

Although they have no experience in growing vegetables, they still have no problem building a shelf.

Insert the bamboo poles into the soil beside the flower pond, tie the tops together so that they are spaced apart, and then connect them with horizontal bamboo poles to create a neat row of bamboo shelves.

Plants with vines such as cucumbers, loofahs, gourds, melons, beans, gourds, and pumpkins are planted in the flower pond on the south side of the rooftop, while green peppers, eggplants, tomatoes, and other vegetables that do not require scaffolding are planted in the flower pond on the north side.<

/p>

After everything was done, Lucy took a picture of the bamboo pole frame with her mobile phone and sent it to her friend group, excitedly praising this magical way of planting.

It’s unbelievable that vegetables can be grown on such a high rooftop and so many varieties can be grown.

Chen Yan said to her:

"Farming is at our core, and plundering is at the heart of you Westerners. This was decided by our ancestors, so we love peace, but you never have peace."

In fact, Lucy's hometown in Scotland is a little better, but her neighbor Ireland is obviously much more irritable.

It is about to separate from the Commonwealth at every turn, and bloodshed often occurs. From the perspective of Easterners, this is somewhat unbelievable.

Lucy did not deny what Chen Yan said:

"This is a custom that has been formed since the Age of Discovery, and has been passed down from generation to generation to the present... But don't talk about this topic in front of other Europeans, as it will cause disputes."

Of course Chen Yan knew this. The reason why she talked to Lucy about this was because she already regarded this carefree aunt as one of her own.

In the kitchen downstairs, pig intestines are being cooked.

To make fat intestine chicken, the intestines need to be braised briefly first, which not only tastes better, but also tastes more delicious.

Shen Jiayue was standing in front of the air fryer next to her, waiting for the crispy chili inside to be ready.

"Xubao, is the fat intestine chicken easy to make?"

Lin Xu said:

"It's quite simple. It's nothing more than making fried chicken and cooked fat intestines in the same way as boiled fish. The bottom of the pot can be used to stir-fry vegetables."

The exact name of Fatty Intestine Chicken should be Fatty Intestine Chicken Hot Pot or Fatty Intestine Chicken Casserole. It is a dish that is cooked and eaten at the same time. It is spicy and delicious and is the first choice dish for many people to make toothpaste.

Lin Xu washed the chicken twice with salt, rinsed it with clean water, then chopped it into slightly larger pieces and set it aside for later use.

To make fat intestine chicken, in addition to braised fat intestines and roosters, you also need rapeseed oil, lard, hot pot base or dry pot ingredients. In addition, you also need ingredients such as onions, ginger, dried peppers, baby cabbage, tofu soaks, and gluten soaks.

, wide noodles, tofu skin and other side dishes.

There is a wide range of side dishes, you can add them as you like.

Normally, restaurants would put some soybean sprouts, but Lin Xu and his family didn’t like to eat them, so they didn’t prepare this side dish.

In addition to the fat intestine chicken, Lin Xu also used the young ginger and young duck he brought to prepare a ginger duck dish.

With chicken and duck as the main course, and some other dishes, it’s no problem to put together a big table.

It takes about forty minutes to stew the sausages. Lin Xu took advantage of this time to put away all the ingredients, changing the knives that needed to be used, cleaning those that needed to be cleaned, and soaking those that needed to be soaked.

Then he went upstairs to get a piece of dried soy sauce meat, planning to steam it with the baby vegetables he brought.

The fresh flavor of the meat will be absorbed by the baby cabbage during steaming, and the freshness and sweetness of the baby cabbage can also make the meat more delicious.

In addition to soy sauce meat, other bacon, sausages, bacon, etc. can be cooked in this way.

I just finished my work and the crispy peppers made in the air fryer are ready.

Shen Jiayue took out the pot and looked at the red and spicy peppers inside, and couldn't help but swallow her saliva.

Haha, this is not difficult.

From cooking the chili to taking it out of the pot, you can do it yourself every step of the way.

"I am truly worthy of being the executive chef of Lin Kee Food. I have great cooking talent."

The girl murmured a few words as she boasted, then picked up a piece of chili pepper with a kuai, blew it into her mouth, and an expression of surprise suddenly appeared on her face:

"Wow, it's crispy and fragrant, and a little less greasy. It's a great success!"

Lin Xu is currently pounding glutinous rice cake peppers with a garlic mortar. He plans to add the ingredients during the stir-frying step when making fat sausage chicken later to increase the color of the dish and also increase the spicy taste.

After the sausage was marinated, Lin Xu turned off the fire, opened the lid of the pot, and let the sausage inside continue to soak in the stew.

When cooking with sausages, the stewed sausages must be soaked for a while. It is best to let the sausages cool naturally in the stewed soup, so that the flavor can be absorbed and the aroma of the stewed soup can be absorbed into the sausages.

"What to do now?"

Shen Jiayue glanced at Lin Xu curiously and planned to fry the second pot of crispy peppers.

"Make ginger duck first!"

This dish requires tender duck, which Lin Xu has just cleaned and chopped into small pieces.

He heats the oil in a pot, pours the duck meat into the pot and stir-fries it over high heat. This process does not add seasonings or ingredients, and the duck meat is completely stir-fried with the fat in the pot.

Through this kind of stir-frying, the excess water in the duck meat can be stir-fried, and the duck meat can also be made firm and chewy.

As for the peculiar smell of duck meat, it will float out of the pot together with the water vapor and oil smoke, and will not remain in the meat.

In fact, this is very similar to the method of Shandong fried chicken. The meat ingredients are first stir-fried with high-temperature hot oil for a while until the fat in the pot changes from clear to turbid and then to clear.

After the duck meat is fried, add the chopped young ginger into the pot. This young ginger has a strong spicy and umami flavor and can be eaten directly.

The ginger duck uses the unique spicy flavor of ginger, which makes the duck meat delicious and enjoyable.

Continue to stir-fry until the ginger becomes spicy, then add some rice wine along the edge of the pot, stir-fry, and use the volatility of the wine to completely take away the peculiar smell of the duck meat.

Then cook in light soy sauce and other condiments, add a little boiling water, and simmer for a while.

After stewing the duck, Lin Xu took out the fat intestines and cut them into hob pieces.

This chapter is not over yet, please click on the next page to continue reading!

Then set up another frying pan on the stove next to it. After sliding the pan, pour some rapeseed oil into the pan. When the oil is hot, pour the chicken pieces in and stir-fry.

To make fat intestine chicken, you must first stir-fry the chicken in hot oil until it is cooked through.

This not only makes the fresh flavor of the chicken stronger, but also makes the chicken taste better and will not fall apart or break during the stewing process.

Fatty Sausage Chicken is different from other dishes. The chicken should not be cooked very soft, but should be slightly chewy to make it more delicious.

After the chicken is fried, put it into a large colander and set it aside to control the oil.

The fat in the pot is not poured out, but reheated and a spoonful of lard is added to it.

Heat the oil, add the chopped glutinous rice cake pepper and the prepared onions, ginger and garlic and stir-fry until red oil comes out, then add a piece of hot pot ingredients and continue to stir-fry.

Stir-fry until fragrant, pour in the original braised pork sausage soup, and simmer over high heat for ten minutes.

The reason for cooking it this way is to make the aroma of the braised soup more intense, and the aroma of the glutinous rice cake pepper and red oil can be better integrated together.

There is no need to season the fat intestine chicken, because the flavor of the stewed soup is prepared, and the hot pot ingredients include salt and other seasonings.

Just put a little sugar to make it fresh.

Ten minutes later, Lin Xu took the leak and knocked out all the residue in the pot.

Add the oiled chicken pieces and fat intestines, and continue to simmer.

Taking advantage of this time, take a casserole and put lotus root cut into sections, tofu soak, gluten soak, day needles, tofu skin and other ingredients into the bottom of the pot.

Pour the boiled chicken intestines and soup into it, put it on the small stove used for shabu-shabu shabu-shabu, bring it directly to the table, and eat it while simmering.

But you can’t eat it yet, there’s still one last step to go.

Lin Xu heated the oil again. When the oil was hot, he washed a small bowl of chili segments and a small handful of red peppercorns with hot water and put them into the oil pan.

Simmer over low heat for a while, wait until the peppers are crispy again, pick up the pot, pour the peppers and fat inside into the fat sausage chicken, and the whole dish is completed.

"Wow, it smells so good!"

Shen Jiayue exclaimed. She was not hungry originally, but now she was a little hungry.

The spicy taste, ruddy color, and the greasy sausage and chicken nuggets in the casserole all unknowingly tantalize people's taste buds.

As soon as I smell this smell, I can't help but want to fill up a bowl of rice and eat it in the pot.

Put the lid on the casserole and bring it to the dining table together with the dry boiler used for cooking hot pot. Let it simmer over low heat until everyone comes downstairs and start eating.

After finishing this dish, the ginger duck in the pot is almost done.

The boiling water added has basically dried up, and now there is only some fat left in the pot sizzling.

Lin Xu poured the chopped millet pepper and Erjingtiao into the pot, stir-fried twice, then added the condiments, mixed well and simmered for two minutes, removed from the pot, put it in a dry pot, and heated it in the same way for consumption.

As the sun sets and night falls, dishes are being prepared one after another in the kitchen.

There are oil-fried shrimps made from large green shrimps, steamed soy sauce meat, braised mandarin fish, pot-roasted elbows and other dishes. Both meat and vegetables are available hot and cold. In addition, we also prepared some that are suitable for eating in the fat intestine chicken.

Green vegetables, noodles and other ingredients.

When everyone came down from their work on the roof, they were all attracted by the fragrance.

Chen Meiliang said with a smile:

"Although I just had a meal not long ago, I still can't help but feel hungry when I smell the food Xiaoxu cooked."

Shen Guofu responded:

"Yeah, the smell is simply unbearable...Second brother is here, and today I have to eat the dishes Xiaoxu cooked. I have to accept the wind and wash away the dust."
To be continued...