What Jiang Ning will do next is still not a big deal.
It's just the sauce you use to dip your dumplings in.
However.
This dipping sauce was the most important of all her cooking today.
Jiang Ning even started preparing the ingredients yesterday for this purpose, spending two or three hours on it.
She put on her apron and rolled up her sleeves, with a look of anticipation on her pretty face.
Wash the iron pot and put it on a high fire.
The water vapor remaining on the iron pot sizzled and suddenly evaporated into water vapor.
When there is no water stain at all.
Jiang Ning picked up the rapeseed oil on the side and poured it all down in one breath.
That's two pounds of rapeseed oil.
It’s enough to feed a family for a month or two.
Today is still an era of scarcity of supplies. How can ordinary people be willing to use oil like this?
But this dish requires a lot of oil to make it fragrant and delicious.
After a while.
The rapeseed oil is heated to 70% heat.
Jiang Ning picked up the fresh red pepper segments that had been prepared on the side. It was a big pot, and he put them all into the oil.
The bright red chili segments float on top of the rapeseed oil at first.
As the oil temperature rises, the bright red pepper segments spread out from the center to both sides like exploding fireworks.
This scene is absolutely beautiful.
At the same time, a strong smell of chili pepper also emitted.
At this time, Jiang Ning picked up the shovel and gently turned the pepper segments, as if stir-frying, so that the pepper segments would be heated more evenly.
This way it won't get burned or turn black.
When the pepper segments are dry and crispy.
Jiang Ning picked up the gallinobacteria that had been prepared long ago - they were all petals and strands of hyphae.
Three whole basins.
Pour everything into the iron pot.
Blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah.
The canola oil immediately made a sizzling sound.
The chicken fir mycelium completely covered the surface of the chili oil.
Jiang Ning was not in a hurry. He held the shovel in his hand and started turning it over.
Bright red chili pepper and orange rapeseed oil are evenly wrapped on the chicken fir mycelium, and the aromas of the three are perfectly blended in it.
At this time, the fragrance is already very strong.
But the progress bar is only one-third.
Next, a longer period of frying is required.
During this period, Jiang Ning changed the high heat to medium heat and only needed to keep the oil pan at a certain temperature.
At first, there was a lot of moisture in the mycelium that had not been dried, and it looked like a pile.
But as the wide oil is fried for a long time, the moisture inside is gradually evaporated.
The size of the mycelium of Gallicia gallinacea began to decrease continuously, and gradually turned into thin strips.
Even the color began to change.
It started out slightly off-white and brown, which is the normal color of fungi, and slowly turned into an attractive dark brown.
During this period.
Jiang Ning stood in front of the stove, turning the oil pan with a shovel from time to time to keep the temperature of the oil layer even.
gradually……
The last bit of moisture inside the chicken fir mycelium has been completely evaporated.
Strands of mycelium soaked in red chili oil, the scene is so tempting.
And the fungus itself tastes a bit like meat.
Plus the frying method of cooking.
The strands of mycelium look like torn shreds of meat.
Full of color and fragrance.
This one is exactly that - chicken conong oil.
Whether it's mixed with rice, used as a seasoning, or used as a dipping sauce, it's always delicious.
This is the first time Jiang Ning has made such a large pot of chicken fir oil.
So I was extra cautious and focused throughout the whole process.
She didn't even notice that Qin Jiulie and Gao Fang, who were right next to her, had already stopped making dumplings.
Because - they were all fascinated by this extraordinary fragrance!
The last time he fried lard, Qin Jiulie had already smelled the appetizing aroma.
But today’s scent…
More fragrant, richer and more tempting!
Even though I haven't tasted it yet, I can't help but swallow my saliva, and I want to swallow my tongue.
Gao Fang asked excitedly.
"Sister-in-law, why is this chili oil so fragrant! It's so fragrant! My tongue is almost fragrant!"
Jiang Ning turned around after hearing the sound.
Then all of a sudden, he came face to face with two salivating faces.
Even Qin Jiulie, who was reserved and calm, gave up managing his expression at this time.
Those eyes were looking straight at the fragrant chicken coriander oil in the iron pot.
Jiang Ning explained.
"This is not an ordinary chili oil, it is chicken fir oil with mycelium added. The fungus with the most amount on the surrounding mountains is gallinobacteria. I put a lot of chicken fir mycelium, so it is called chicken fir oil."
After Qin Jiulie heard this, he nodded vaguely.
That slight movement was not as obvious as the sliding of his Adam's apple.
Jiang Ning even looked at him and smiled.
But he could only say it politely.
"Chicken fir oil tastes best when it's cooled down. It's still too hot now, and eating hot food is not good for your health. You can taste it tonight if you wait a little longer."
"Okay. Listen to my wife."
Qin Jiulie swallowed hard and continued what he was doing.
Turn appetite into motivation and never stop rolling out dumpling wrappers.
Gao Fang immediately followed suit.
Jiang Ning looked at the dumplings they had made. There were almost hundreds of them.
But Qin Jiulie said there were more than ten or twenty guests coming in the evening.
They are all men with big appetites, so these dumplings are definitely not enough. In addition, they also need to prepare steamed buns, flower rolls, and rice.
These matters are not difficult, Jiang Ning entrusted them to Qin Jiulie and Gao Fang.
She then had to be busy with other things.
There are two stoves at home, one for steaming steamed buns and one for steaming dumplings. There is no room for cooking.
Jiang Ning wanted to go to Wang Chunxia's house and borrow the kitchen.
By the way, I can also ask Wang Chunxia to help kill another chicken.
She planned as she walked out.
As soon as she walked outside the door, she saw a group of sisters-in-law gathered at the entrance of her yard.
A group of people were chattering away.
Jiang Ning asked strangely, "Sisters-in-law, why are you all at my door? Dinner time is in the evening, and the food is not ready yet."
The sisters-in-law waved their hands hurriedly.
"Sister Ning, it's not about eating. Only men can serve dinner, so there's no place for us women."
"That's right. Sister Ning... we can't stand the incense! What are you burning? Why does it smell so good?"
"My house is in the corner of the compound, and I can smell the fragrance coming from your house!"
"Not only that! Now the entire compound is filled with the scent of your house! It's so fragrant that my nose is about to fall off! What kind of good thing is it?"
