Cannon?

Lin Xu was a little surprised, what kind of cooking technique is this?

Just as I was curious, a massive amount of experience came to my mind.

After reading it, he finally understood.

The so-called cannon refers to an ancient cooking method of wrapping food in mud and grilling it.

Mud? Package?

Lin Xu understood now.

Isn’t this what beggars do?

Hey, I went out for a run and actually gained some beggar chicken skills. This trip was really worth it.

In fact, the range of cooking is very wide. In addition to the familiar beggar's chicken, you can also make dishes such as beggar's suckling pig, beggar's fish, beggar's duck, beggar's goose, and Qiankun beggar's chicken.

When making it, you can also change the mud into pancakes or batter. After doing this, you will have all the staple food and vegetables.

Westerners often marvel at the magic of Wellington steak, thinking that the meat inside the bread is a miracle.

Thousands of years ago, the ancestors of Chinese cuisine invented similar methods, and they are even more widely used.

In addition to batter, mud, rice cereal, grains, and even pumpkin, winter melon and other ingredients, you can make similar dishes, and the taste is also very outstanding.

"Xubao, what should we eat for lunch today?"

Shen Jiayue stuffed the remaining bald cake into her mouth. The soft texture and slightly crispy crust tasted really good.

Lin Xu looked at the distance on the navigation and said:

"Beggars chicken, can I?"

Shen Jiayue's eyes lit up, and Chen Yan and others next to her also stopped eating, and everyone turned around with surprise on their faces:

"Is there still beggar's chicken to eat today?"

"Great, I just want to eat some wild food."

"This trip is really worth it. When I eat later, I will broadcast it live in the group so that Baby Shu can witness the whole process."

"Brother, I heard that beggar's chicken can be stuffed with ingredients such as shrimps and eaten together. Is it true or false? Then what is it called? Qiankun beggar's chicken?"

"..."

Lin Xu said:

"I'll call Sister Mi Lan first and ask her what ingredients she has. I'll also ask her to marinate the chicken and start grilling it when we arrive."

When the call came, Mi Lan was chatting with Lucy using the translation software on her mobile phone.

When she heard that she was going to make beggar's chicken, she immediately asked the kitchen chef to start preparing it.

"There are a lot of people today. Let's marinate a few more chickens to avoid running out of food. In addition, let the aunts in the park dig some wild vegetables, let Uncle Shang catch some fish and shrimps, and make a few more dishes."

By the river.

Lin Xu hung up the phone and saw that the group of people were still chattering about begging for chickens, so he couldn't help but remind him:

"There's still more than half way to go. If we keep talking like this, we won't be able to eat beggar's chicken even after dark... Also, Aunt Lucy arrived at the Ginkgo Garden fifteen minutes ago."

When he said this, everyone stood up immediately.

I didn’t want to rest anymore, so I quickly hit the road. When I got to the Ginkgo Garden, it wasn’t too late to rest around the charcoal stove where the beggar’s chicken was being cooked.

It is said that the recipe of this dish is very simple, and you can just learn it. If you want to experience a picnic in the future, you can take the ingredients to the wild and experience the joy of making beggar's chicken with your own hands.

Everyone got on the bike and started driving. Even Shen Guofu put the remaining half of the box of pig's trotters, which he regarded as treasures, into his backpack, adjusted the seat, got on and pedaled forward.

With the temptation of the beggar chicken, everyone was not tired anymore and all rode forward on their bikes.

Finally, at early ten o'clock in the morning, the riders arrived at the Ginkgo Garden in a swarm.

Dundun was already lying in the car basket and fell asleep. When she felt the car stop, she suddenly opened her eyes. She was a little unfamiliar with this place because she hadn't been here before after it was completely decorated.

When we came inside, everyone's face was covered with sweat. They took off their cycling caps and their hair was a little wet.

Putting the bicycle on the small square in the middle of the park, Lin Xu drank some water, and then went to the kitchen to check the marinating condition of the beggar's chicken.

The chef in the kitchen once studied at Linji and knew Lin Xu.

He said:

"I have marinated eight chickens, all of which are relatively solid three-yellow chickens. The wings and legs have been broken. I also soaked a lot of dried lotus leaves in hot water. I am now preparing to dig some loess and mud."

Lin Xu opened the refrigerator and saw the three-yellow chicken marinated inside.

For beggar's chicken, Sanhuang chicken is more suitable because the meat is looser and easier to cook. If you use free-range chicken or free-range chicken, the roasting time will be doubled.

These chickens are neatly stacked in a large basin, which contains green onions, onions, coriander, celery and other vegetables, as well as condiments such as star anise, bay leaves, cinnamon and light soy sauce.

The chicken marinated in this way is naturally delicious.

However, marinating the beggar's chicken alone is not enough. If you want it to taste delicious, other ingredients are also essential.

For example, when making beggar's chicken, use pork net oil to wrap it around the chicken, and then wrap it in lotus leaves. The resulting chicken tastes very fragrant and has an even better texture.

Lard can make up for the lack of flavor in chicken, making it taste better.

In addition to pork net oil, the next step is lotus leaves.

In Chinese cooking, chicken and lotus leaves are an old partner. Whether it is braised lotus leaf chicken, steamed lotus chicken, steamed chicken, or glutinous rice chicken, it cannot be separated from the blessing of lotus leaves.
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Wrapping the chicken in lotus leaves for cooking can add a buffer layer between the chicken and the heat. This not only makes the chicken taste more tender, but also has the fragrance of lotus leaves.

This kind of fragrance fascinates many people.

Moreover, lotus leaves are used as medicine and have the effect of clearing away heat and removing internal heat. When paired with chicken, they have a certain therapeutic effect.

Being a beggar chicken is naturally inseparable from the blessing of lotus leaves.

Wrap the chicken layer by layer with lotus leaves, then wrap it in yellow mud and bake it in charcoal. The resulting chicken will be full of lotus flavor and taste fresh and delicious.

Many food tutorials directly replace the lotus leaves with tinfoil, or wrap the tinfoil around the chicken with the lotus leaves on the outside.

This is wrong, because the fragrance of lotus leaves cannot penetrate into the chicken at all.

Under normal circumstances, there is no need to wrap it in tin foil. Even if it is wrapped, it must be wrapped outside the lotus leaf.

In addition to lotus leaves, another important ingredient is yellow mud.

To make beggar's chicken, you don't just need to mix some mud. You have to use very sticky yellow mud or clay, but the best material is wine jar mud.

The so-called wine jar mud is the mud that is sealed at the mouth of the wine jar when making wine.

When the wine is ready, pull out the mud when opening the jar. These dried mud pieces are the essential wine jar mud for making high-end beggar's chicken.

The wine jar mud has a fine texture and high viscosity, and it absorbs the aroma of the wine during the brewing process.

Wet it and mix it into puree again, then wrap it around the chicken. The roasted chicken has a faint aroma of wine, which makes people want to eat more.

But now, there are less people making wine, and the wine jar mud is nowhere to be found. People who know the art will add some rice wine or distiller's grains when mixing the mud to increase the aroma of the wine.

But don't add too much, otherwise the chicken will taste slightly sour.

Lin Xu washed his hands and checked the marinated chicken in the basin. He thought it should be marinated for a while. He planned to dig the soil with the chef here.

At the pond, the two met Uncle Shang who was busy feeding the fish.

This year, several thousand kilograms of fish have been put in the pond, both large and small. When there are more fish, they have to be fed. However, the feed is not feed, but bran bought, mixed with corn crumbs and wheat crumbs, stir well, and sprinkle

In the water, fish eat very happily.

"Xiao Lin, you want to dig yellow mud, right? There are layers of yellow clay on the other side. Brother Sun came to fish two days ago and said it was clay or something. It is very sticky. This kind of mud was used to build thatched houses in the countryside.

Mix it with wheat straw and chop it into a wall, and it will not fall down for decades."

As soon as he heard that there was such good yellow clay, Lin Xu went over and dug a basketful of it.

Carrying the yellow mud to the open space outside the kitchen, pouring the yellow soil on the ground, Lin Xu brought a basin of water and a bottle of rice wine to prepare the mud.

Lucy, who had already walked around the ginkgo garden, saw Lin Xu trying to make mud and asked curiously:

"Are you going to make pottery?"

Lin Xu shook his head:

"No, I'm making food."

Lucy's face suddenly showed a shocked expression.

This is yellow mud. Can it be eaten?

Chen Yan and others talked and gestured to her, describing how delicious the delicious food made from this yellow mud was, but the more they talked, the more shocked Lucy looked.

She simply couldn't imagine how food made from yellow mud would taste.

But seeing how enthusiastic everyone was, she was also vaguely looking forward to it, always feeling that she was witnessing some kind of miracle...

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Chapter completed!