Is the beginning of a catastrophe? The little farm cook is raising a family with a full warehouse.

There is a science to eating chicken. Whether it is a rooster or a hen, you need to pay attention to the size of the chicken. A chicken that is too light may not have firm meat, and the stewed soup may not taste rich enough; while a chicken that is too heavy may have meat that is too rough, affecting the taste.

When raising chicks, if you feed them cooked noodles or rice bran mixed with sesame seeds for half a month, the chicken will be fatter and more fragrant.

There are many varieties of chicken. The yellow-footed chicken is a pheasant, with hard bones and rough meat, making it inedible. The reed chicken grows fast, has good meat, is easy to fatten, lays a lot of eggs, has less subcutaneous fat, and has strong muscles, making it a lean meat type. The black-bone chicken is smaller, has a black skull, and has high medicinal and nutritional value, making it a traditional tonic.

The chicken that Cheng Yuntao killed when he took blood from the Xu family was the most common Hetian chicken in the local area. It feeds on crops such as rice and corn, and is suitable for free-range in pure natural environments such as orchards, bamboo mountains, and pine forests. Its meat is tender and juicy.

When processing chickens, geese, and ducks, they should be immediately opened and the internal organs and debris removed after slaughter, and then soaked in hot water for a short time to remove fine hairs.

This not only thoroughly removes intestinal dirt, but also makes the poultry meat cleaner. In comparison, ready-made soup chickens that have been slaughtered and processed cannot achieve this effect and are not suitable for use.

When cooking old chicken, you can add hawthorn or white plum and stew together, or simmer it over mulberry wood fire, or continuously pour cold water on the surface. These methods can make the old chicken easier to stew.

In the fifth, sixth and seventh months of the lunar calendar, due to the hot weather, chickens and ducks tend to be thin. At this time, you can remove the bones from them, stir-fry them with oil and sauce, or use them to make soups, stewed beans, porridge, etc., which are also delicious.

The Hetian chicken is now at its plumpest stage, so there is only some time and steps left.

After cleaning the mushrooms and chicken, set them aside. Then heat up a pan, take two spoons of vegetable oil, put the processed mushrooms in, fry them quickly over high heat, and then add an appropriate amount of wine to enhance the aroma.

Then put the diced chicken into another pot, add water and boil until it boils to remove blood foam and impurities, pour in appropriate amount of wine and clear sauce, and simmer over low heat until the chicken is 80% cooked.

When the chicken is about to be cooked, add the fried mushrooms into the pot and continue to simmer for a while to allow the deliciousness of the mushrooms and the richness of the chicken to penetrate each other.

Finally, add the chopped green onion and peppercorns, stir-fry quickly for a few times, then remove from the pan and serve.

During the entire cooking process, there is no need to add additional water, because the moisture contained in the mushrooms and chicken themselves, as well as the added wine and clear sauce, are enough to make this dish rich and delicious.

After being taken out of the pot, it has an attractive color, a fragrant aroma, and a smooth but not greasy taste.

"smell good!"

Cheng Yueli looked at the brightly colored chicken in the pot and could hardly sit still, swallowing her saliva constantly.

During the days she stayed at the Xu family's, she couldn't even have two decent meals, let alone chicken, and could only eat the leftover scraps from the Xu family.

Now not only have I escaped, but I can also eat delicious chicken. I can’t tell you how happy I am.

Cheng Yuntao used a clean branch to pick out the roasted potatoes from the firewood pile and handed them to Xiaoli who was sitting there waiting obediently.

"Little pear, take it, peel it and dip it in the thick soup."

Thanks to the Xu family, Cheng Yuntao collected a lot of seasonings without much effort. Together with the crops and poultry from her farm, she had no problem spending the winter in the cave.

"Ok!"

Cheng Yueli stretched out her hands and took the steaming potatoes. After being carefully baked over charcoal fire, the skin of the potatoes became golden and crispy, exuding a faint aroma of charcoal fire and the unique sweet aroma of potatoes. When touched lightly, the skin crackled and was extremely crispy.

Carefully peel off the crispy outer layer, and the inside is completely different. The soft, glutinous and warm potato flesh is delicate and dense, gently melting on the tip of the tongue. Every bite is full of the original sweetness of the potato and the crispness after baking.

This small potato alone brought Cheng Yueli a great sense of happiness. She narrowed her eyes and ate it bite by bite.

"Xiaoli, don't just eat potatoes, try the chicken!"

Cheng Yueli quickened her chewing pace, swallowed the potato in her mouth, and then picked up a piece of chicken and put it in her mouth.

The chicken is simmered until incredibly tender and falls off the bone with almost no effort.

The meat is plump and juicy, full of rich chicken aroma. Because of the long-term simmering, the chicken fully absorbs the essence of the mushrooms, making the taste more delicious and long-lasting.

The different textures of the various mushrooms add more layers of flavor to the dish.

The Alpinia arboriolus has a crisp and tender texture and overflowing with freshness, awakening the infinite imagination of the taste buds; the milk mushroom is smooth but not greasy and extremely delicious; the matsutake mushroom has a thick and delicate meat, rich pine aroma and light sweetness, giving it an extraordinary flavor.

Every bite is filled with the essence of chicken and mushrooms. The broth is rich but not greasy, and the flavor is delicious and melts in your mouth.

"It's so delicious! Sister, how come you're so good at cooking now?!"

Cheng Yueli was completely immersed in the world of food, her chopsticks constantly moving back and forth in the boiler room, busy putting pieces of tempting meat into her mouth.

Her mouth was stuffed full, and the chewing action made her cheeks bulge, like a little squirrel eating happily.

As the amount of food in her mouth increased, Cheng Yueli's speech became a little unclear, and only some intermittent and vague syllables could be vaguely recognized.

"Don't be anxious, eat slowly. The rest are all yours. When you get home, I'll make you more delicious food."

Cheng Yuntao touched Xiaoli's head lovingly, her eyes full of heartache.

"By the way, sister, do grandma and brother Xiaozhu have chicken to eat?"

"I'm almost full, so I should take the rest of the chicken back for them."

Thinking of her relatives whom she had not seen for a long time, a trace of worry flashed across Cheng Yueli's brows, and she stopped eating.

Cheng Yuntao knew that she was well-behaved and sensible, and was always thinking about her family. She said that she was full, but in fact she just wanted to save the good things and take them back to share.

"We have so much delicious food at home. You don't need to bring any back. Just eat it. When you're full, we can continue on our journey."

"Really?" Cheng Yueli hesitated.

Cheng Yuntao picked up a piece of chicken and brought it to Xiaoli's mouth, saying lovingly, "Of course it's real, eat it quickly."

"Ok!"

The scattered chicken bones piled up layer by layer until they formed a small hill. Cheng Yueli then spat out the last piece of chicken bone and let out a long burp.

"Sister... burp... I'm... full. Let's continue on our journey."