Everybody Qi Xin works together: the man moves all the ingredients in the car to the barbecue area and makes a fire. Women wash strings. Cumin, spiced powder, salt and pepper are placed on both sides of the oven. Everything is ready and the barbecue officially begins.
Two stoves are on at the same time, one for cooking oysters and the other for cooking chicken wings. The practice of oysters is simple and rude, and the whole oyster is roasted directly on the grid. Master Zhang was worried that the meat would get old if it was kept for a long time, so he kept using a knife to pry the edge to see if it was cooked. This posture knows that it is a "novice on the road." After three reheating, the first pot of oysters was served with shells. Pry it open and dip it in soy sauce, bite by bite, fresh. Although my colleagues from other places have been in Ningbo for many years, they repeatedly waved their hands in the face of oysters, indicating that they dare not try!
Chicken wings are delicious to the public, and the baking process is different from that of oysters. On the first day, they pickled the meat with marinade, and then cut it twice to make the meat delicious. Brush a layer of oil on the tin foil, spread the chicken wings evenly one by one, and brush the marinade on the chicken wings several times. Don't forget to brush the oil halfway, and your hands and feet need to be turned over diligently to prevent burning, so that the chicken wings are delicious and bright in color. The sizzling sound makes the children drool, and sprinkle cumin or pepper in minutes, compared with roasted eggplant.
Barbecue skewers, ham, saury and white meat can't help you. Giving a voice to the master of kebabs in a wrong tone attracted a group of people with a look of disgust. Keep filming happy event behind the stove and enjoy it!
What's more interesting is that we forgot to put the lid on our own pot, and the charcoal fire is not in a hurry. Everyone is anxious to wait for the water in jiaozi to boil. Half a pot of water boiled for more than half an hour before a few small bubbles emerged slowly. They didn't wait for the water to boil or whether it would stick to their skin. Together, they put a dozen jiaozi in the pot, ignoring them and leaving them alone. Unexpectedly, the last one surfaced and became everyone's belly.
Finally, the pot became the "protagonist", cooking salted edamame and frying pumpkin pie. Pumpkin cakes are steamed with fresh pumpkins in advance, and then mixed with glutinous rice flour. I picked up a small ball, pressed it gently in my hand, and then slowly put it down along the edge of the pot. "Beauty" is responsible for watching the fire turn over. The cake starts to expand under the push of the spatula in the oil pan until it is golden and crisp, and then it is put into the pan. Soak one with a little brown sugar while it's hot. The pumpkin smells a little sweet and the taste buds are satisfied!
There are still a lot of ingredients on the table, but our stomachs don't allow us to eat any more. What we hear most is: I can't eat any more. Seeing that the charcoal fire is still flourishing, I don't want to take some sweet potatoes and wrap them in tin foil and throw them into the fire to make them suffer slowly.
After eating, everyone agreed to climb the mountain, and chatting is also a kind of enjoyment! Happy time is always so short, I look forward to being happy together again next time!