My system has a field

Chapter 92
A few spotted dogs, who thought they had something delicious like spiritual spring water, rushed forward, and were instantly startled by the wriggling bamboo worms in the basin.

Bark, our dogs don't eat insects.Wang woof, these are the favorites of native chickens, why are they dumped in the dog food bowl?

Several piebald puppies also barked at a pot of wriggling bamboo worms.

Of all the people present, only Lu Songtao knew how to fry these insect foods.He first boiled a pot of boiling water, poured the bamboo worms into the boiling water to scald them to death, and dried the water.

Kuang Dejun also stayed in the kitchen because he promised Variety Qianhu to make a video of the frying process.

Chef Kuang Dexi had no choice but to squat in the stove to light the fire.Wash the pot, pour in peanut oil, and urge Kuang Dexi to heat up the fire until the oil is smoky and boiling hot.Lu Songtao poured the drained bamboo worms into the oil pan, turned them several times, and fried the bamboo worms.When the surface of the bamboo worms looks golden and crispy, pick up the bamboo worms and put them on a plate, sprinkle some salt, pepper powder, and a little chicken essence on top.

Stir and turn a little, a plate of crispy and delicious food that melts in the mouth, oily but not greasy, is ready to serve.

The method of frying grasshoppers is basically the same as that of frying bamboo worms, except that the oil temperature should not be too hot. When it is about 3% to [-]% hot, put the grasshoppers in. After frying for [-] to [-] minutes, take them out and put them in a pot.

Sprinkle salt and pepper, stir evenly, then pour some cumin powder, the aroma is tangy, and a pot of good ingredients for wine is out of the pan.

The method of frying dragonfly is similar to the above two methods.

But frying the spider is slightly different. First put the spider into the mixture containing monosodium glutamate, sugar, and salt, then fry the garlic without putting it in the oil, wait for it to smell, and then put the spider down and fry it together with the garlic , until the spider's feet are almost completely stiff, and at the same time wait until the contents of the abdomen are not so watery, why start the pot.

Lu Songtao said that in addition to deep-frying, there are grilling and soaking in spirits to make "spider wine."

The method of frying the centipede requires a few more steps: first burn a pot of boiling hot water, pour the centipede into the hot water and scald it to death; The pot of water is extremely poisonous, so it must be thrown away after the centipede is scalded.

Then cut off the head and tail of the centipede, pinch it lightly, tear off the shell of the centipede and throw it away, revealing the snow-white and transparent centipede meat, which looks like shrimp meat.

Put it in clean water, soak for a period of time, and change the water several times until the residual venom is completely removed.

Guanjian step, take out the soaked centipede meat, drain the water, wrap it in dry flour or egg batter, put it one by one into a seven-ripe oil pan, fry until the shell is crispy and slightly yellow, take out the oil, and keep it hot Sprinkle with your favorite seasoning.

Lu Songtao prepared five pots of worm vegetables and put them on the table. Kuang Dexi was busy frying some vegetables after cooking. There were still a lot of small fish and shrimp caught in the mud of the reservoir pond.

Kuang Dexi used a large pot and asked Kuang Deshou to help light the fire, drained the small fish and shrimps and poured them into the pot.

Burn a small fire, bake slowly, and turn the heated surface of small fish and shrimp from time to time.Dried the water on the fish and shrimp, chopped the pepper, green onion and garlic.

Add a little oil to the pan, fry the dried fish for a while, add chili, garlic and scallions, stir-fry, add soy sauce, appropriate amount of water, cover the pan and simmer for a few minutes, then take out the pan...

The snails were placed in an iron bucket to clean the sand for several days, and after a few pots of clean water were exchanged, the snails covered in sludge had basically spit out the gravel.

As soon as Kuang Dexi talked about stir-frying the snails, Li Mingtang and the others went to find some steel tongs, cut off the shells and tails of the snails, and washed the internal organs.

Wash the snails with plenty of water, add a little salt, and clean the sludge on the surface of the snails.

Serve with fermented soya beans, ginger, garlic, and red pepper, cut up and set aside.

Heat the oil in the pan, add the ginger and garlic and sauté until fragrant.Then add the snails and stir-fry until the aroma of ginger, spicy and garlic enters the snails; add the black bean sauce and continue to stir-fry for 2 minutes. At this time, turn on the high heat so that the flavor of the ingredients can enter the snails; add light soy sauce, salt and sugar, and continue to stir-fry. Fry for 2 minutes.

Finally, add 2 bowls of water and chili and simmer for 3 minutes until the water dries up.

"Boss, today's kitchen taste is suitable for a drink!" Li Jian knocked on the door and said to Kuang Dejun.

"Then how many cups?"

Drinking is easy to adjust the atmosphere, and wine is the best emotional lubricant.

"Beer, liquor, or wine?" Li Jian asked.

"I love wine."

"Why don't you ask everyone's opinion?"

The two went down to the kitchen, and almost everyone else gathered here to watch Lu Songtao fry insect food.

"Li Jian and I are going to buy wine now and ask everyone for their opinions. What kind of wine is good?"

Kuang Deshou was the first to say: "Junzi, if you want to drink, call Debao when you come back. Debao and I both like to drink white."

Li Mingtang said: "I am very healthy and like to drink beer."

"White ones are fine for me, as well as good wines. If the boss buys Moutai, I can kill a bottle by myself," Li Jian added.

"We don't pay attention to high-end wine in the countryside. Banquet wine, tribute wine and the like are good." Kuang Dejun was a little bit worried about the money in his pocket, but he would never buy low-end homemade rice burnt wine. Category.

Zeng Xiangyuan said: "If you want to drink, it's better to drink wine made from real grains. It's authentic. Many baijiu sold in supermarkets are blended with alcohol, which is not as pure as the wine made by farmers from fruits or grains."

"I used to talk about the kind of home-brewed fruit bars. Unfortunately, I don't know who has them. Even if he knows that a certain one has them, he usually keeps them for himself to drink, and he may not sell them to others." Li Jian's mind raced There are many memories about wine.

"I know a workshop in the county that specializes in this kind of wine. He has no signboard and relies on word of mouth, but the business has been good."

Kuang Dejun asked Zeng Xiangyuan with great interest: "Do you know him?"

"I know him, but he doesn't necessarily know me. This person has a strange temper and is a bit arrogant."

"Then you come with us and buy some of this kind of arrogant wine, I like it."

Kuang Dejun urged Li Jian to drive the pickup truck quickly, put Zeng Xiangyuan on it and drove towards the county seat.

"In half an hour, we bought wine and came back." Kuang Dejun said to everyone while looking at the pots of fried insect food on the table.

"It doesn't matter if you come back later, anyway, there are still a lot of fried snails, and we won't be able to finish them." Kuang Dexi felt much more comfortable looking at the fried bamboo worms now.He still has a certain desire to explore food.

"To make a rule, to eat a fried worm is to drink a sip of wine, Brother Deshou, please write down the number for me."

Li Jian patted Kuang Dejun on the shoulder and said, "Let's go, if you delay any longer, the snails will be gone."

It took more than ten minutes to arrive at the county seat. Zeng Xiangyuan said that Cao Xing Winery is located in an alley on Xiaoximen Street.

(End of this chapter)